Dodies Reef
2821 Greenville Ave, Dallas, TX 75206 · 75206 · Restaurant
Passed all 12 inspections — critical violations noted
2024-02-19 Pass Routine CRITICAL 7
*18 Toxic items labeling-non original container
Label chemical spray bottles
*20 Grease Trap Tickets
Service every 90 days
*21 RFSM - Not On Site
Not on site
*31 Handwashing lavatory - used for other purpose
Must designate a hand sink bar/closet to door
*39 Cutting surfaces.
Cutting boards (red) poor condition
*37 Storing the food at least 15 cm (6 inches) above the floor
Store food off the floor (outside WIC)
*45 Premises shall be maintained in good repair
Observed gaps at vent hood filters (filter not fitting)
2023-03-14 Pass Routine CRITICAL 8
*29 Cold/hot hold unit thermometer easily viewable
All cooler/freezers must have easily viewable thermometers.
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
Observed door propped open at back shed/dry storage.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed shelving storing food less than 6" off the floor in WIC.
*39 Equipment in good repair and proper adjustment.
Observed rusty shelving in WIC.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in shed dry storage.
*43 Light bulbs, light shields provided
Observed missing light shield in kitchen.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*47 Conditions of Permit-in use of food equipment
Need a sign about the inspection report.
2022-09-15 Pass Routine 6
*10 Clean Sight and Touch
clean dirty gaskets in RICs in kitchen and observed no sanitizer in sanitizer bucket (0 ppm CL)
*32 Equipment and Utensils Multiuse Materials durable
Repair rusty shelves in WIc
*33 Warewashing machines auto. dispense detergents
Observed bar dish machine not auto dispense chlorine sanitizer
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed utensils in dry-ingredient bins with no handle. Provide scoop with handles and keep upright
*42 Dirty nonfood contact surfaces
Clean dirty venthood
*47 Other Violations
Post 'choking poster' and 'inspection report available' signs up for public view.
2021-03-11 Pass Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
*31 Handwashing lavatory - used for other purpose
HAND SINK USED FOR STORAGE OF CONTAINERS
*32 Damaged Equipment
REPLACE GASKETS IN RIC(S)
*43 Light bulbs, light shields provided
REPLACE LIGHTING IN KITCHEN
*19 Water & Plumbing in good repair- per code
REPAIR HAND SINK IN KITCHEN
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
*34 Outer door: solid,selfclosing,tightfitting
RESEAL AROUND BACK DOOR
*02 Cold Hold (41øF/45øF or below)
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
2020-05-06 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
batter 49.3
*34 Outer openings:closing holes, gaps
reseal around doors
*39 Cutting surfaces.
RESURFACE
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES STORED ON EQUIPMENT
*32 Damaged Equipment
REMOVE RUST FROM SHELVES
*45 Unnecessary articles prohibited
REMOVE UNNECESSARY ITEMS ON DRINK BOXES
2019-10-22 Pass Follow-up CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
mushroom 56.2F & S. batter 52.9F
*21 RFSM - Not On Site
no RFSM on duty during inspection
*19 One Inch Air Gap
provide one inch at hand sink
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*31 Handwashing lavatory - used for other purpose
utensils stored in hand sink
*35 Hair Restraints effective
provide hair restraints
*32 Damaged Equipment
repair gaskets
*39 Cutting surfaces.
resurface cutting boards
2019-09-23 Pass w/ Conditions Routine CRITICAL 14
*31 Handwashing lavatory - used for other purpose
observed employees prepping food in hand sink
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*19 One Inch Air Gap
provide one inch air gap
*35 Hair Restraints effective
provide hair restraints
*42 Floors/walls/ceiling/nonfood dirty
clean floors ( standing water on floors) & remove dust from ceiling in prep
*24 Shellfish tags kept for 90 days: record keeping
provide the last date shell fish was sold on tag (warning)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement raw meat and C. rice stored together
*02 Cold Hold (41øF/45øF or below)
c. balls 45.1 c. pasta 49.6 & s. cheese 46.6
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
s. bucket improperly stored on floor
*21 RFSM - Not On Site
no RFSM on duty during inspection ( display)
*10 Clean Sight and Touch
clean all food contact surfaces
*28 Date marking > 24 hrs,on site,temp 41F
expired date date marking on RTE food
*03 Food products not maintained at 135øF or above
j. rice 130.1F
2019-02-15 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
*38 Thawing. under running water criteria
*35 Eating food, chewing gum, drinking beverages, or using tobacco
female employee observed eating on prep table
*45Floor, wall, ceiling - Exposed material
*32 Approved Food Contact Equip.
remove cardboard
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*31 Handwashing lavatory - accessible
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
*42 Nonfood-contact surfaces material
2018-07-26 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
clean all equipment
*28 Date marking > 24 hrs,on site,temp 41F
expired date marking
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinking in kitchen
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensils improperly stored in water
*02 Cold Hold (41øF/45øF or below)
batter 63.5, p. balls 48.7, s. cheese 52.0
*21 RFSM - Not On Site
no RFSM on duty
*24 Food packaged in a establishment, shall be labeled as specified in law
label all squeeze bottles (COS)
*27 Cooling, heating, and holding capacities. Equipment
Lack of adequate refrigeration Discontinue use of ice beds and /or bath as a cold hold
2018-01-18 Pass Routine CRITICAL 10
*28 Date marking > 24 hrs,on site,temp 41F
expired date marking on prepared food items
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
s. cream 46.8F
*18 Toxic items labeling-non original container
label spray bottles
*22 Handlers-Certificate Not On Site
Certify all Staff
*42 Floors/walls/ceiling/nonfood dirty
remove dust from ceiling in kitchen
*29 Sanitizing solutions, testing devices
provide correct test strips
*21 RFSM - Not On Site
no RFSM on duty (COD RFSM)
*43 Clean vent syst:Intake/exhaust air ducts
clean and replace vent
*10 Clean Sight and Touch
clean ice machine and RIC(s)
2017-08-24 Pass Routine CRITICAL 10
*32 Approved Food Contact Equip.
chipped wooden bowl
*18 Toxic items labeling-non original container
spray bottles
*26 Consumer Advisory Disclosure---asterisking
ahi tuna and oysters on menu
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
sour cream 47.3°F, sausage 53.7°F, buttermilk 69.6°F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
scoops in hot wells
*47 Conditions of Permit-in use of food equipment
*29 Cold/hot hold unit thermometer easily viewable
in prep coolers
*37 Beverage tubing and cold-plate beverage cooling
*36 Cloths in-use for wiping between uses stored
2017-02-16 Pass Routine CRITICAL 9
*29 Sanitizing solutions, testing devices
*02 Cold Hold (41øF/45øF or below)
crawfish 62 F, left to thaw too long
*26 Consumer Advisory Disclosure---asterisking
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*18 Toxic items labeling-non original container
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw oysters stored over pre cooked sausage
*32 Nonfood surfaces-design to be cleaned easily
no towels on surfaces
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
keep ice scoop handle upright
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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