FLAMING BUFFET.

City of Dallas

11722 MARSH LN #228 · PRESTON HOLLOW, DALLAS

Last inspected 2024.

18 inspections on record since 2016 · Last inspected Jan 2024.

Last inspected Jan 2024. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

180

total on record

LAST INSPECTED

JAN 2024

INSPECTION HISTORY

JAN 31

2024

PASS 8 violations

3 pts Sanitation

*19 Water & Plumbing in good repair- per code

repair hand washing sink

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

clean floor

2 pts Sanitation

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

provide buffet plate sign

3 pts Sanitation

*10 Clean Sight and Touch

clean shelves in walk in cooler

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

store utensils (foam bowls) 6 inches off the floor

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

provide covered trash for womens restroom

1 pts Sanitation

*47 Handwashing signage

provide employee hand wash sign for restroom

JUL 24

2023

PASS 9 violations

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

Provide covered trash can

3 pts Sanitation

*10 Clean Sight and Touch

clean ice machine

2 pts Other

*31 Individual, disposable towels

Provide paper towels at hand sink

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

maintain cold holding temperature for food at 41 degree F or below (shrimp reading 47)

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover food with lid in WIC

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean interior of Reach in cooler, interior of storage

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

1 pts Facility Condition

*43 Light bulbs, light shields provided

provide light shield

1 pts Sanitation

*47 Handwashing signage

provide employee hand wash sign for restroom

JAN 30

2023

PASS 10 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Other

*06 Time as PHC:provide written procedures on site

Provide times for sushi rice at buffet area

2 pts Food Temperature

*29 Food thermometers--small diameter probe

Obtain thermometer to monitor food temperatures

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Exposed walls

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean drain by the cooking stove

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

Label bulk containers

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Facility Condition

*32 Maintain in Good Repair

3 pts Sanitation

*10 Clean Sight and Touch

Clean ice machine

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

DEC 11

2022

FAIL 18 violations

2 pts Other

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

No hot water at hand sink-sushi rice.

3 pts Other

*03 Food products not maintained at 135øF or above

Hot food must be maintained at 135 Degrees F. Food high/stored over load limit at buffet.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Floors in dish area observed not in good repair. Repair leak underneath 3 sink.

2 pts Sanitation

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

No disclosure/reminder buffet plate.

3 pts Food Temperature

*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds

Chicken dish not cooked to the proper temperature 145 degrees F/staff was goin to put on buffet line. Staff must check temperatures.

1 pts Sanitation

*39 Air-drying required after cleaning & sanitiziing

Observed employee not allowing time for dishes to air dry.

3 pts Other

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

No time ono sushi rice(food prep area)

2 pts Other

*28 Original cont. of RTE/PHF/Day1= day of opening

Cut melons/RTE foods observed without expiration date/not to exceed 7 days.

1 pts Other

*45 Lockers to be used to store personal items

Properly store personal items throughout the establishment.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Heavy build up observed on exterior of food equipment and vent a hoods.

2 pts Facility Condition

*32 Maintain in Good Repair

Observed rusted shelving inside WIC.

3 pts Sanitation

*10 Clean Sight and Touch

All food contact surfaces must be cleaned for sight and touch.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

No current food handler cards seen.

2 pts Food Storage & Handling

*24 Food Labeling- with common name of the food

Label all food squeeze bottles(oil, sauces, etc).

1 pts Chemical Safety

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Wet wiping towels must be stored properly(away from prep tables).

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

Label all bulk food ingredients containers.

1 pts Sanitation

*46 Physical Facilities Premises

Clean the staff restroom at once.

2 pts Documentation & Training

*21 RFSM - Not On Site

No RFSM on site.

MAY 4

2022

PASS 15 violations

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed on exterior of food containers

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

Replace dead bulbs at vent hood

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

3 pts Sanitation

*10 Clean Sight and Touch

Can opener blade, Observed rusted racks in reach in cooler

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Drain bowl stored in hand sink

1 pts Facility Condition

*44 Receptacles tight fitting lids, doors, or covers

1 pts Facility Condition

*34 Outer openings:closing holes, gaps

Rear door

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Leaking pipe under 3 comp sink, leaking faucets

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

prep sink must be permanently attached to wall

2 pts Other

*28 Original cont. of RTE/PHF/Day1= day of opening

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw chicken liquid dripping onto raw broccoli in walk in cooler

show all 18 inspections →

NOV 2

2021

PASS 9 violations

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

In freezer

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

Replace dead vent hood light bulbs

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Discard dented cans

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Sanitation

*10 Clean Sight and Touch

Can opener blade

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

1 pts Food Storage & Handling

*34 Outer openings:closing holes, gaps

Repair hole on the wall in storage

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

1 pts Plumbing & Waste

*44 Trash can provided for papertowel waste

APR 27

2021

PASS 9 violations

2 pts Sanitation

*31 Handwashing lavatory - accessible

Do not block hand sink

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

faucet leak at 3 comp sink

1 pts Facility Condition

*43 Light bulbs, light shields provided

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Other

*03 Food products not maintained at 135øF or above

3 pts Sanitation

*10 Clean Sight and Touch

Keep can opener blade clean

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Documentation & Training

*21 RFSM - Not On Site

OCT 27

2020

PASS 10 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw eggs over sauce

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

Vent hood

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Exterior of food storage containers

3 pts Other

*03 Food products not maintained at 135øF or above

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Third sink sanitizer conc must reach 50ppm

1 pts Plumbing & Waste

*44 Trash can provided for papertowel waste

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

OCT 28

2019

PASS 9 violations

3 pts Other

*03 Food products not maintained at 135øF or above

1 pts Food Temperature

*39 Loosely cover cooling foods

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean exterior of food containers

3 pts Other

*02 Untreated shell eggs need to be at 45§F or <

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw fish below raw chicken in walk in cooler

APR 17

2019

PASS 8 violations

3 pts Sanitation

*10 Clean Sight and Touch

biofilm/bacteria observed inside the ice machine; bacteria accumulation inside the soda nozzles

3 pts Food Temperature

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

1 pts Other

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

personal food item stored inside the ice machine intended for consumers

3 pts Other

*12 Applicant must report vomiting symptoms

2 pts Documentation & Training

*21 RFSM - Not On Site

expired permit

2 pts Other

*25 Prevention of Clostridium Botulinum by ph 4.6<

ph meter needed to test the sushi rice

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

were not using the designated hand wash sink

1 pts Other

*36 Cloths in-use for wiping between uses stored

do not store underneath cutting boards

NOV 7

2018

PASS 7 violations

3 pts Food Temperature

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

3 pts Sanitation

*10 Clean Sight and Touch

shelves/racks need to be cleaned inside the walk in cooler

3 pts Sanitation

*18 Chemical sanitizer generated onsite, chemical criteria

chlorine not working properly

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

sushi rice

1 pts Other

*36 Cloths in-use for wiping between uses stored

stored under cutting boards

2 pts Other

*25 Prevention of Clostridium Botulinum by ph 4.6<

MAY 30

2018

PASS 6 violations

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Other

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

2 pts Sanitation

*32 Damaged Equipment

replace air gaskets

2 pts Other

*25 Prevention of Clostridium Botulinum by ph 4.6<

needed for sushi rice

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw salmon measured at 45 degrees F

DEC 6

2017

PASS 6 violations

1 pts Food Storage & Handling

*45Floor, wall, ceiling - Exposed material

openings/holes in the ceiling tiles in the back storage room

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

bag of carrots stored on the floor of the walk in cooler

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

rae eggs stored above ready to eat salad and raw fish inside the walk in cooler; broccoli stored adjacent to raw fish

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

1 pts Other

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting boards

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean the dusty fan covers inside the walk in cooler

JUN 27

2017

PASS 11 violations

3 pts Sanitation

*10 Clean Sight and Touch

Clean tables using soap before cutting vegetables

1 pts Facility Condition

*34 Outer openings:closed,tight-fitting windows

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

1 pts Food Temperature

*38 Thawing. under running water criteria - < 4 hours

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cooked ham at 54.0 degrees salad bar Pudding at 47.3 degrees - dessert bar Cheese cake at 54.8 degrees - dessert bar Raw shell eggs at 78.7 degrees - on the cook's line counter Cooling cooked chi

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

Olives at 52.9 degrees - dispaly refrigerator - refrigerate before dispaly

3 pts Sanitation

*14 When to wash hands as often as necessary during prep

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw oysters stored over broccoli (RTE)

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Rolled up bag used for corn meal storage

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

JUN 5

2017

PASS 8 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shrimp stored over broccoli

2 pts Other

*31 Individual, disposable towels

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Colling canned tapioca pudding on top of the dessert b ar

1 pts Sanitation

*42 Nonfood-contact surfaces material

rusty shelf

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw chicken cooks POUR at 66.8 degrees Raw shrimp at 62.3 degrees

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

Using a non working refrigerator to cool foods

2 pts Other

*32 Approved Food Contact Equip.

Cut off metal cans used for food scoops

1 pts Food Temperature

*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a

NOV 19

2016

PASS 7 violations

3 pts Sanitation

*14 When to wash hands as often as necessary during prep

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Squid salad at 44.3 - coustomer display refrigerator Cantelope - back refrigerator at 43.2 degrees

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cooked ribs cooling under the work table

2 pts Sanitation

*31 Handwashing lavatory - accessible

All hands sinks blocked in the kitchen - triple repeat

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Prepration table - raw chicken prepared over bagged onions Raw shell eggs stored in lettuce

2 pts Other

*25 Compliance HACCP Verification

NOV 9

2016

PASS 12 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

1. Prepration table - raw chicken prepared over RTE vegetables 2. Cook's stnad up POUR - raw chicken and raw fish stored over RTE green beans 3. Lemmon container stored in the ice bin for consume

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

1. Cut Napa cabbage held without refrigeration at 60.8 degrees 2. Sushi - cream cheese and egg held on a refrigerated table at 56.3 degrees (Repeat) 3. Honey dew melon held on top of ice at 49.3 d

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Open cans used as food scoops

2 pts Other

*25 HACCP Approved Procedures

2 pts Sanitation

*22 Washing hands only at a designated hand sink

Washing hands in the food preparation sink

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Rim dented cans

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

Wait staff

1 pts Food Temperature

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

Raw shrimp, raw chicken thawing on the floor. and or on the preparation table

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Back door open (Repeat)

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Open beverages on the preparation table with raw food being prepared

2 pts Sanitation

*31 Handwashing lavatory - accessible

Both hand sinks in the food preparation were blocked (Repeat Violation)

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on the floor of the kitchen, the WIR and Freezer

NOV 2

2016

FAIL 18 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Crab - top of the POUR - 52.3 - Cook's POUR Raw shell eggs held without refrigeration at 67.9 degrees Honey dew (Triple repeat) 66.3 degrees Tapioca 51.4 degrees Cantelope at 64.3v(Triple Repeat)

2 pts Other

*29 Sanitizing solutions, testing devices

3 pts Food Temperature

*19 Hand sink water temperature below 110'F

Hand sink without hot water

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cooked shrimp and raw oysters tounching

3 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Other

*25 HACCP-Plan submitted

3 pts Sanitation

*18 Toxic items stored above food/utensils

Fly strips

1 pts Food Storage & Handling

*37 Food storage, prohibited areas in mechanical rooms

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Needed for raw shell eggs

2 pts Other

*26 Advisory-"consuming raw or undercooked#" text

Oysters

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Rim and seam dented cans

1 pts Other

*40 Reuse of single service articles

1 pts Sanitation

*46 A ware washing sink not used for hand washing or dumping mop water

3 pts Sanitation

*14 When to wash hands as often as necessary during prep

All hands sink were blocked

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of wiping rag water

1 pts Sanitation

*42 Nonfood-contact surfaces material

Rusty shelves

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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