City of Dallas
3318 FOREST LN #100 · FARMERS BRANCH, DALLAS
Last inspected 2024.
17 inspections on record since 2017 · Last inspected Feb 2024.
Last inspected Feb 2024. Records may not reflect current conditions.
gap at the bottom and top of the back door
properly store utensils
clean exterior of Reach in cooler
Cannot store food on top of the trash can
repair/replace celling tiles
leak under 3 compartment sink
gap in the back door
Garlic left out, says to refrigerate at 70.4.
Date mark all opened food.
Observed employee washing hands at sink prep, not hand wash sink.
Label chemicals in sanitizer bucket with bleach or chlorine.
Can not store food trays on the floor.
Label all bulk items with common name.
Lots of flies observed.
<50 ppm chlorine at the dish washer, and chlorine bucket at 100 ppm.
Improper cooling, still hot after 4 hours in RIC #5. Chicken was at 74, and beef at 96.
RIC #4 temperatures were too high. Onions were at 46.8, salsa 47, shredded cheese 57, in WIC brisket at 46, and flautas at 56.
Must label sanitizer buckets.
Cutting board being stored directly on the floor. Food touching clean glass in RIC.
NO RFSM on site. Carina on site, and doesn't have one.
Gap at front door and back door.
Must label personal food (cannot keep stored on customer food).
Wet wiping cloths cannot be in RIC.
Clean utensils against dirty wall.
Label all bulk items.
Clean RIC, ceilings, walls, and RIF.
Must have cover in women's bathroom on the trash can.
Must post last health inspection report or sign saying available upon request.
Food held above temperature. Mozzarella 45.5, shredded chicken 50.9, and beef at 46.9.
Food product held below temperature. Pork on turning/spinning table at 69F.
No trash can by hand sink in kitchen.
Provide coven for wall and floor juncture.
Clean shelves in WIC, clean WIF & RIC.
Label bulk containers with common name
Condensation leak in WIF and WIC from ceiling and unit, there are containers collecting water underneath.
Wet towels left on counters.
Multiple holes in walls, tape not holding it together, cockroach seen on wall, back door has big gap at the bottom.
No thermometer in RIC.
Need to date mark in RIC.
Prepping raw food over sugar container and blood dripped inside.
QAC Sanitizer at 0 ppm in the bucket and 75 ppm at the dishwasher.
Sanitizer and soap buckets not labeled.
Provide a thermometer in reach in cooler
Clean counter tops
Interior of reach in cooler
Flies observed
Do not store items in Hand sink
Provide missing ventilation hood filters
Flies observed
Prevent condensation leak in walk in coolers
Repair leak at prep sink faucet
Provide filter to cover all spaces
beef held at 92F
Repair damaged panel on dish machine
walk in cooler measured at 48 degrees F
beef measured at 51 degrees F
beard guard needed
cut and ready to eat vegetables stored on the bottom shelf inside the walk in cooler
the walk in cooler is not cooling effectively; food abruptly transferred to a fully functional cooler.
do not store cloth towels underneath the cutting boards
raw chorizo stored on the top shelf, inside the walk in cooler, above cooked ham; a carton of raw eggs stored on the top shelf of the reach in cooler
Canned jalapeno peppers mixed with vingar and vegetables at 95.3 degrees
Raw meat stored over limes Raw chicken stored over beef
Ham at 88.9 degrees - cooking with the heat off - using a Chida AKA a Gyro machine Cooked chicken held without a heat source at 93.5 degrees
Pico de gayo at 49.8
Air gaps missing from the rear ice machine
Utensils without handles for the pico de gallo
Raw chicken stored over raw beef
WD 40 with Single service that was stored overr the preparation table
Cooked chicken held in the top of the POUR at 61.5 degrees
Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →
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