Dalat Restaurant & Bar
2537 N Fitzhugh Ave, Dallas, TX 75204 · 75204 · Restaurant
Mostly clean — 12 of 16 passed, one prior failure
2023-03-07 Pass Routine 1
*45 Premises shall be maintained in good repair
Fix leaking water lines
2022-04-22 Pass Routine CRITICAL 2
*02 Cold Hold (41øF/45øF or below)
Beef found at 46'f, keep at 41'f or below
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Store in use utensils properly
2021-10-28 Pass Routine CRITICAL 2
*34 Pest control-routine inspections for
Use proper pest control devices
*42 Dirty nonfood contact surfaces
clean bottom of beer cooler
2021-04-21 Pass Routine CRITICAL 6
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee drinking cup on meat slicer
*45 Premises shall be maintained in good repair
Repair water leak
*42 Dirty nonfood contact surfaces
Clean WIC floor
*47 Other Violations
Ceiling tiles not approved material
*34 Controlling pests. Eliminating harborage conditions
Observed rodent droppings
*39 Store equipment & utensils in a clean, dry place
2020-08-13 Pass Routine CRITICAL 4
*10 Chlorine exposure time table
no chlorine observed in the dishwasher(kitchen).
*02 Cold Hold (41øF/45øF or below)
cooked shrimp-52 degrees F
*39 Keep utensils handles upright or protected
ice scoop
*28 Do not exceed manuf. use by date
meat sauce and fish sauce with prep dates from 8/4/20
2019-12-12 Pass Routine CRITICAL 8
*03 Food products not maintained at 135øF or above
EGGROLL 103 DEGREE F
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE HANDLE NOODLES WITH BARE HANDS
*21 RFSM - Not On Site
NOT ON SITE
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE PROPER DATE MARKING
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*31 Handwashing lavatory - used for other purpose
PAN INSIDE HAND SINK
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
RAW BEEF STORED NEXT TO COOKED PROTEIN-COS
*10 Clean Sight and Touch
CLEAN ICE GUARD AT ICE MACHINE
2019-06-05 Pass Routine CRITICAL 10
*42 Floors/walls/ceiling/nonfood dirty
clean floors and gaskets
*02 Cold Hold (41øF/45øF or below)
beef pico de gallo 47.8F, beef 86.2F, and dumpling 52.0F
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*37 Storing the food at least 15 cm (6 inches) above the floor
observed food on floor in WIC
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*10 Clean Sight and Touch
unsanitary condition
*39 Cutting surfaces.
resurface cutting
*35 Hair Restraints effective
properly restraint hair and provide beard guard
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
2018-11-12 Pass Routine CRITICAL 9
*18 Toxic items stored above food/utensils
toxics stored with food
*19 One Inch Air Gap
provide one inch air gap
*32 Damaged Equipment
replace gaskets
*36 Cloths in-use for wiping between uses stored
wiping clothes improperly stored on equipment
*39 Loosely cover cooling foods
cover all food
*42 Floors/walls/ceiling/nonfood dirty
clean walls, drains, gaskets & remove dust from ceiling in WIC
*43 Clean vent syst:Intake/exhaust air ducts
clean fan vent covers
*45 Premises free of litter
clean around dumpster area
*47 Handwashing signage
Provide hand washing sign
2018-10-12 Pass w/ Conditions Routine CRITICAL 14
*45 Premises free of litter
clean around dumpster area (remove trash on ground)
*42 Floors/walls/ceiling/nonfood dirty
Clean walls, gaskets and floor
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
infestation of flies
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement, storage and preparation
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*02 Cold Hold (41øF/45øF or below)
chicken 54.0F, pork 64F & beef 60
*10 Clean Sight and Touch
unsanitary conditions
*15 Contact RTE Products w/ Bare Hands
Bare hand contact on c .noodles
*22 Handlers-Certificate Not On Site
Certify all staff
*43 Light bulbs, light shields provided
clean light shields
*06 Discard if TCS is in container w/ no date or day
no date marking prepared food
*21 RFSM - Not On Site
No RFSM on duty during inspection
2018-08-20 Pass Routine 3
*45 Premises shall be maintained in good repair
*34 Outer door: solid,selfclosing,tightfitting
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
2018-03-05 Pass Routine CRITICAL 9
*34 Outer openings:closing holes, gaps
replace weather stripping on back door (warning)
*38 Thawing. under running water criteria
improper thawing of meat
*31 Handwashing lavatory - accessible
blocked
*39 Keep utensils handles upright or protected
utensils improperly stored
*02 Cold Hold (41øF/45øF or below)
pork 48.7
*19 One Inch Air Gap
provide one inch air gap
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
2018-02-01 Pass w/ Conditions Routine CRITICAL 16
*31 Handwashing lavatory - used for other purpose
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food
*02 Cold Hold (41øF/45øF or below)
*19 Hand sink water temperature below 110'F
hand sink hot water at 75F
*28 Date marking > 24 hrs,on site,temp 41F
*15 Contact RTE Products w/ Bare Hands
bare hand contact on lettuce
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*45 Premises shall be maintained in good repair
*34 Outer openings:closing holes, gaps
close all gaps in ceiling
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drink stored on equipment above equipment
*39 Equipment and Utensils Storage
utensils improperly stored
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*42 Floors/walls/ceiling/nonfood dirty
clean walls and drains
*47 Other Violations
label 3 comp sink
*43 Clean vent syst:Intake/exhaust air ducts
2018-01-10 Fail Routine CRITICAL 18
FAILED: *31 Handwashing lavatory - used for other purpose
Hand washing sink used for hand washing only!!
FAILED: *02 Cold Hold (41øF/45øF or below)
r. beef 53.2 and g. beef 52.5
FAILED: *19 Water & Plumbing in good repair- per code
repair hand sink
FAILED: *45 Premises shall be maintained in good repair
remove all expose wood from wall by hand sink
FAILED: *47 Handwashing signage
provide
FAILED: *21 RFSM - Not On Site
no RFSM on duty
FAILED: *11 Food not re-served after being served or sold to consumer
reserving of chili pasta
FAILED: *18 Toxic items stored above food/utensils
Toxics stored above food
FAILED: *15 Contact RTE Products w/ Bare Hands
bare hand contact on RTE food
FAILED: *42 Floors/walls/ceiling/nonfood dirty
clean drains and walls
FAILED: *38 Thawing. under running water criteria
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
FAILED: *14 When to wash hands before donning new gloves
donning gloves / lack of hand washing
FAILED: *44 Trash can provided for papertowel waste
provide
FAILED: *43 Light bulbs, light shields provided
providing more lighting
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
FAILED: *22 Handlers-Certificate Not On Site
certify all staff
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored on equipment
2017-07-17 Pass Follow-up CRITICAL 10
*10 Q.A. PPM - follow manufacturer's direction
sanitizer bucket 0ppm
*02 Cold Hold (41øF/45øF or below)
raw chicken 45.6°F, raw beef 46.7°F (cooler thermometer 56°F),
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinking next to employee cutting jalapenos on prep table.
*32 Maintain in Good Repair
cooler gaskets
*15 Contact RTE Products w/ Bare Hands
employee dicing tomatoes.
*22 Handlers-Certificate Not On Site
*18 Toxic items labeling-non original container
spray bottles
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*47 Conditions of Permit-in use of food equipment
*45 Lockers to be used to store personal items
employee purse left on bread bins.
2017-06-06 Pass w/ Conditions Routine CRITICAL 15
*45 Premises shall be maintained in good repair
Replace missing border on window by stove top (glue hanging over oils)
*10 Chlorine sanitizer concentration, minimum temp.
bar dishwasher 0ppm
*18 Toxic items labeling-non original container
unlabeled spray bottles
*29 Cold/hot hold unit thermometer easily viewable
cooler drawers, reach-in cooler with garnishes
*42 Dirty nonfood contact surfaces
botton of inside of reach in freezer, venthood/Ansul system (dripping grease), reach in cooler shelves, shelving in WIC
*02 Cold Hold (41øF/45øF or below)
ground beef 55.0°F, raw chicken 55.1°F, pho broths 67.1°F, raw beef 44.5°F (cooler thermometer 60°F), cooked shrimp 45.5°F
*19 Hand sink water temperature below 110'F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinking and walking through kitchen, employee drink over prep table
*34 Pest control-routine inspections for
fruits flies in kitchen
*32 Nonfood surfaces-design to be cleaned easily
cardboard in reach in cooler
*07 Food safe, good condition, unadulterated, and honestly presented
moldy bag of flour
*47 Conditions of Permit-in use of food equipment
*37 Beverage tubing and cold-plate beverage cooling
bar ice bin
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*14 When to wash hands before donning new gloves
2016-11-15 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
Soup broth 61.6 degrees Fahrenheit
*14 When to wash hands before donning new gloves
*18 Toxic items labeling-non original container
*29 Food thermometers provided and accessible
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
Clean air vents, fan, shelving above prep area cooler, and exterior of ice machine.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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