City of Dallas
9918 PLANO RD · LAKEWOOD HEIGHTS, DALLAS
Last inspected 2024.
14 inspections on record since 2017 · Last inspected Feb 2024.
Last inspected Feb 2024. Records may not reflect current conditions.
No food handlers for any employee working.
Must keep all wiping cloths in sanitizer bucket between uses.
Need choking poster.
No food handlers for anyone working.
Need proper sushi rice tester for pH.
clean RIF and WIC door.
Gap at the back door at the bottom.
Clean pipes hanging above food being cooked under vent hoods. They are very dirty. Clean ceiling above prep area.
Label all bulk containers with common name.
Cannot leave wet wiping cloths out, must store in sanitizer bucket between uses.
Mold inside ice machine.
No food handlers for any employee on site.
Need consumer advisory for raw or undercooked food.
Need to keep up with log for pH on sushi rice, the last 4 days were not recorded. Sushi rice pH strips show above 4.2 pH.
No instructions of a HACCP plan for sushi rice is made. Temperature of sushi rice is 77.1F as of yesterday, must throw away. Voluntary destruction form filled out.
Need choking poster.
sushi rice preparation without wearing gloves
ice machine
cloth towel stored inside the sushi rice
no ph measurement for the sushi rice
shrimp - 99 degrees F
ice machine
observed an employee sneeze but failed to wash his hands after.
no chlorine in the three compartment sink
ice machine
raw egg-51 degrees F; raw beef-45 degrees F; raw chicken-47 degrees F
have the walk in cooler inspected by a technician to ensure that it is capable of keeping foods at 41 degrees F or below
seal the gap at the outer door
thoroughly clean the inside of the ice machine
sushi rice measured at a ph of 5-corrected on site
clean the shelves/racks inside the walk in cooler
observed an employee cut sushi with his bare hands
dust accumulation on the fan covers inside the walk in cooler
replace the racks/shelves inside the walk in cooler- rusty racks
no still, room temp water
half-cooked tempura shrimp 72 F keep in hot hold /cold hold until ready to refry
print and keep on site
raw shrimp over soy sauce buckets
back handwash must be accessible, reorganize kitchen
must test pH for each batch and record record pH, name of tester, date and signature
citation at next
must record pH of every batch of sushi rice
two of five employees trained
must display
label all bottles
raw fish over cooked scallops
tempura shrimp 78 F left out at room temp
last available 8-2017
citation at next
no standing water
Must provide copy of HACCP plan and pH record for rice
raw fish stored over precooked crawfish tails@sushi citation at next
no paper towels on food or utensil contact surfaces
open drinks in kitchen
keep closed
washing dishes in hw
separate raw and cooked sushi items in WIC
WIC 49-50F
must maintain Haccp plan for acidified sushi rice develop plan and maintain pH records
reusing sriracha bottles discard all
must provide parasite destruction guarantee from fish supplier
WIC out-call for service Immediately will follow up
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
do not sit towels that are soiled in tablesthey have to be sitting in sanitizer buckets when not in use
clean and replace dirty or old gaskets
need haccp plan for sushi bar and ph testing device for measuring ph of sushi rice
clean inside of ice machine
have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
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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