Dallas Renaissance Hotel Asador
2222 N Stemmons Frwy, Dallas, TX 75207 · 75207 · Restaurant
Passed all 13 inspections — critical violations noted
2023-05-09 Pass Routine CRITICAL 8
*45 Premises shall be maintained in good repair
repair hand sink, cold side. cover open panels over handwashing sink. check front of reach in cooler. repair leak at vegetable sink.
*43 Light bulbs, light shields provided
replace blown out lights underneath vent hood system.
*42 Dirty nonfood contact surfaces
heavy build up seen on stove top area, clean to remove. detail clean vent hood filters as often as needed. clean interior of back hand sink.
*41 Food storage containers, identified with common name of food.
label bulk ingredient bins, sugar.
*24 Food Labeling- with common name of the food
label all food squeeze bottles with common name.
*02 Cold Hold (41øF/45øF or below)
all food must be maintained at 41F below vegetable burger at 51F
*10 Chlorine sanitizer concentration, minimum temp.
no sanitizer dispensed at small dishwasher bar.
*21 RFSM - Not On Site
no rfsm on site the time of inspection
2022-11-16 Pass Routine CRITICAL 5
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all the meat containers in ric
*31 Handwashing lavatory - used for other purpose
Observed ice in the hand sink
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed cooked pork chop store with raw meat raw seafood above cooked meat
*10 Clean Sight and Touch
Provide cleaning for the ice machine and the RIC
*36 Cloths in-use for wiping between uses stored
Keep towel in sanitizer bucket between use
2022-03-15 Pass Routine CRITICAL 3
*31 Individual, disposable towels
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for the cheese, beef, salmon
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw eggs store next to produce raw seafood, raw beef above cooked meat
2021-07-28 Pass Routine CRITICAL 4
*06 Discard TCS if date marked exceeds temp & time
ham 7-19, cheese 7-16
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw shrimp store next to onion and slaw
*20 Grease Trap Tickets
Provide grease trap cleaning for every 3 months
*31 Individual, disposable towels
2021-01-05 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
salad 57'f
*06 Discard TCS if date marked exceeds temp & time
burger 12/23
*07 Food safe, good condition, unadulterated, and honestly presented
no paper towel allow to wrap the food (green bean)
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all the foods in the coolers
*36 Cloths in-use for wiping between uses stored
*38 Thawing. under running water criteria -thawed RTE <41F
*42 Nonfood-contact surfaces material
no towel allow under the equipments, utensils
2020-06-03 Pass Routine 1
*06 Discard if TCS is in container w/ no date or day
discard all expiration foods
2020-01-23 Pass Routine CRITICAL 5
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat store next to cooked rib
*28 Date marking > 24 hrs,on site,temp 41F
cheese, ham
*31 Individual, disposable towels
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
2019-07-16 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
Interior of reach in freezer
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*31 Handwashing lavatory - used for other purpose
Do not use hand sink for any other purpose
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
2019-01-08 Pass Routine CRITICAL 8
*47 Other Violations
*10 Clean Sight and Touch
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*31 Handwashing lavatory - used for other purpose
*41 Food storage containers, identified with common name of food.
*39 Equipment and Utensils Storage
*15 Contact RTE Products w/ Bare Hands
*42 Dirty nonfood contact surfaces
2018-06-25 Pass Routine 1
*31 Individual, disposable towels
2017-12-20 Pass Routine 4
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
ham
*42 Nonfood-contact surfaces material
No towel allow undercutting board
*31 Individual, disposable towels
2017-05-01 Pass Routine CRITICAL 5
*39 Utensils, single serve items 6 inches off - floor
*02 Cold Hold (41øF/45øF or below)
*44 Trash can provided for papertowel waste
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
2016-11-07 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
*29 Cold/hot hold unit thermometer easily viewable
*31 Handwashing lavatory - used for other purpose
USING HAND SINK TO DUMP ICE
*24 Food Labeling- with common name of the food
*22 Handlers-Certificate Not On Site
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
ICE SCOOP HANDLE IN ICE
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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