Flaming Buffet
11722 Marsh Ln #228, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 2 prior failures on record
2024-01-31 Pass Routine CRITICAL 8
*19 Water & Plumbing in good repair- per code
repair hand washing sink
*42 Floors/walls/ceiling/nonfood dirty
clean floor
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
provide buffet plate sign
*10 Clean Sight and Touch
clean shelves in walk in cooler
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*39 Utensils, single serve items 6 inches off - floor
store utensils (foam bowls) 6 inches off the floor
*46 Covered waste receptacle for women's restroom
provide covered trash for womens restroom
*47 Handwashing signage
provide employee hand wash sign for restroom
2023-07-24 Pass Routine CRITICAL 9
*46 Covered waste receptacle for women's restroom
Provide covered trash can
*10 Clean Sight and Touch
clean ice machine
*31 Individual, disposable towels
Provide paper towels at hand sink
*02 Cold Hold (41øF/45øF or below)
maintain cold holding temperature for food at 41 degree F or below (shrimp reading 47)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food with lid in WIC
*42 Dirty nonfood contact surfaces
clean interior of Reach in cooler, interior of storage
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*43 Light bulbs, light shields provided
provide light shield
*47 Handwashing signage
provide employee hand wash sign for restroom
2023-01-30 Pass Routine CRITICAL 10
*21 RFSM - Not On Site
*06 Time as PHC:provide written procedures on site
Provide times for sushi rice at buffet area
*29 Food thermometers--small diameter probe
Obtain thermometer to monitor food temperatures
*45 Premises shall be maintained in good repair
Exposed walls
*42 Dirty nonfood contact surfaces
Clean drain by the cooking stove
*41 Food storage containers, identified with common name of food.
Label bulk containers
*36 Cloths in-use for wiping between uses stored
*32 Maintain in Good Repair
*10 Clean Sight and Touch
Clean ice machine
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
2022-12-11 Fail Routine CRITICAL 18
FAILED: *23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at hand sink-sushi rice.
FAILED: *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.
FAILED: *45 Premises shall be maintained in good repair
Floors in dish area observed not in good repair. Repair leak underneath 3 sink.
FAILED: *26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
No disclosure/reminder buffet plate.
FAILED: *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.
FAILED: *39 Air-drying required after cleaning & sanitiziing
Observed employee not allowing time for dishes to air dry.
FAILED: *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)
FAILED: *28 Original cont. of RTE/PHF/Day1= day of opening
Cut melons/RTE foods observed without expiration date/not to exceed 7 days.
FAILED: *45 Lockers to be used to store personal items
Properly store personal items throughout the establishment.
FAILED: *42 Dirty nonfood contact surfaces
Heavy build up observed on exterior of food equipment and vent a hoods.
FAILED: *32 Maintain in Good Repair
Observed rusted shelving inside WIC.
FAILED: *10 Clean Sight and Touch
All food contact surfaces must be cleaned for sight and touch.
FAILED: *22 Accredited food handler certificate - 60 days
No current food handler cards seen.
FAILED: *24 Food Labeling- with common name of the food
Label all food squeeze bottles(oil, sauces, etc).
FAILED: *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).
FAILED: *41 Food storage containers, identified with common name of food.
Label all bulk food ingredients containers.
FAILED: *46 Physical Facilities Premises
Clean the staff restroom at once.
FAILED: *21 RFSM - Not On Site
No RFSM on site.
2022-05-04 Pass w/ Conditions Routine CRITICAL 15
*42 Dirty nonfood contact surfaces
Observed on exterior of food containers
*43 Light - 50 foot : Food and utensils area
Replace dead bulbs at vent hood
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Accredited food handler certificate - 60 days
*10 Clean Sight and Touch
Can opener blade, Observed rusted racks in reach in cooler
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
Drain bowl stored in hand sink
*44 Receptacles tight fitting lids, doors, or covers
*34 Outer openings:closing holes, gaps
Rear door
*18 Toxic items labeling-non original container
*19 Water & Plumbing in good repair- per code
Leaking pipe under 3 comp sink, leaking faucets
*02 Cold Hold (41øF/45øF or below)
*39 Equipment in good repair and proper adjustment.
prep sink must be permanently attached to wall
*28 Original cont. of RTE/PHF/Day1= day of opening
*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
2021-11-02 Pass Routine CRITICAL 9
*37 Storing the food at least 15 cm (6 inches) above the floor
In freezer
*43 Light - 50 foot : Food and utensils area
Replace dead vent hood light bulbs
*07 Food safe, good condition, unadulterated, and honestly presented
Discard dented cans
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Can opener blade
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*34 Outer openings:closing holes, gaps
Repair hole on the wall in storage
*02 Cold Hold (41øF/45øF or below)
*44 Trash can provided for papertowel waste
2021-04-27 Pass Routine CRITICAL 9
*31 Handwashing lavatory - accessible
Do not block hand sink
*19 Water & Plumbing in good repair- per code
faucet leak at 3 comp sink
*43 Light bulbs, light shields provided
*18 Toxic items labeling-non original container
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
*10 Clean Sight and Touch
Keep can opener blade clean
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
2020-10-27 Pass Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs over sauce
*43 Light - 50 foot : Food and utensils area
Vent hood
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Exterior of food storage containers
*03 Food products not maintained at 135øF or above
*02 Cold Hold (41øF/45øF or below)
*10 Chlorine sanitizer concentration, minimum temp.
Third sink sanitizer conc must reach 50ppm
*44 Trash can provided for papertowel waste
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
2019-10-28 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
*39 Loosely cover cooling foods
*43 Light - 50 foot : Food and utensils area
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
Clean exterior of food containers
*02 Untreated shell eggs need to be at 45§F or <
*28 Date marking > 24 hrs,on site,temp 41F
*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
2019-04-17 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
biofilm/bacteria observed inside the ice machine; bacteria accumulation inside the soda nozzles
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
personal food item stored inside the ice machine intended for consumers
*12 Applicant must report vomiting symptoms
*21 RFSM - Not On Site
expired permit
*25 Prevention of Clostridium Botulinum by ph 4.6<
ph meter needed to test the sushi rice
*31 Handwashing lavatory - used for other purpose
were not using the designated hand wash sink
*36 Cloths in-use for wiping between uses stored
do not store underneath cutting boards
2018-11-07 Pass Routine CRITICAL 7
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
*10 Clean Sight and Touch
shelves/racks need to be cleaned inside the walk in cooler
*18 Chemical sanitizer generated onsite, chemical criteria
chlorine not working properly
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*02 Cold Hold (41øF/45øF or below)
sushi rice
*36 Cloths in-use for wiping between uses stored
stored under cutting boards
*25 Prevention of Clostridium Botulinum by ph 4.6<
2018-05-30 Pass Routine CRITICAL 6
*37 Storing the food at least 15 cm (6 inches) above the floor
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
*32 Damaged Equipment
replace air gaskets
*25 Prevention of Clostridium Botulinum by ph 4.6<
needed for sushi rice
*10 Equipment and Utensils Cleaning-contamination
*02 Cold Hold (41øF/45øF or below)
raw salmon measured at 45 degrees F
2017-12-06 Pass Routine CRITICAL 6
*45Floor, wall, ceiling - Exposed material
openings/holes in the ceiling tiles in the back storage room
*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
*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
*22 Handlers-Certificate Not On Site
all employees that work directly with food preparation must obtain a valid food handler card
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting boards
*42 Dirty nonfood contact surfaces
clean the dusty fan covers inside the walk in cooler
2017-06-27 Pass w/ Conditions Routine CRITICAL 11
*10 Clean Sight and Touch
Clean tables using soap before cutting vegetables
*34 Outer openings:closed,tight-fitting windows
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*38 Thawing. under running water criteria - < 4 hours
*31 Handwashing lavatory - accessible
*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
*01 Cooling -- total 6 hours, 135-41øF
Olives at 52.9 degrees - dispaly refrigerator - refrigerate before dispaly
*14 When to wash hands as often as necessary during prep
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw oysters stored over broccoli (RTE)
*32 Equipment and Utensils Multiuse Materials durable
Rolled up bag used for corn meal storage
*14 When to wash hands after handling soiled equip/utensil
2017-06-05 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shrimp stored over broccoli
*31 Individual, disposable towels
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Colling canned tapioca pudding on top of the dessert b ar
*42 Nonfood-contact surfaces material
rusty shelf
*02 Cold Hold (41øF/45øF or below)
Raw chicken cooks POUR at 66.8 degrees Raw shrimp at 62.3 degrees
*27 Cooling method, criteria - rapid cooling equipment
Using a non working refrigerator to cool foods
*32 Approved Food Contact Equip.
Cut off metal cans used for food scoops
*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a
2016-11-19 Pass Routine CRITICAL 7
*14 When to wash hands as often as necessary during prep
*02 Cold Hold (41øF/45øF or below)
Squid salad at 44.3 - coustomer display refrigerator Cantelope - back refrigerator at 43.2 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- within 2 hours, 135-70øF
Cooked ribs cooling under the work table
*31 Handwashing lavatory - accessible
All hands sinks blocked in the kitchen - triple repeat
*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
*25 Compliance HACCP Verification
2016-11-09 Pass w/ Conditions Routine CRITICAL 12
*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
*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
*32 Equipment and Utensils Multiuse Materials durable
Open cans used as food scoops
*25 HACCP Approved Procedures
*22 Washing hands only at a designated hand sink
Washing hands in the food preparation sink
*07 Food safe, good condition, unadulterated, and honestly presented
Rim dented cans
*14 When to wash hands after handling soiled equip/utensil
Wait staff
*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
*34 Outer door: solid,selfclosing,tightfitting
Back door open (Repeat)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open beverages on the preparation table with raw food being prepared
*31 Handwashing lavatory - accessible
Both hand sinks in the food preparation were blocked (Repeat Violation)
*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
2016-11-02 Fail Routine CRITICAL 18
FAILED: *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)
FAILED: *29 Sanitizing solutions, testing devices
FAILED: *19 Hand sink water temperature below 110'F
Hand sink without hot water
FAILED: *31 Handwashing lavatory - accessible
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Cooked shrimp and raw oysters tounching
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *34 Outer door: solid,selfclosing,tightfitting
FAILED: *25 HACCP-Plan submitted
FAILED: *18 Toxic items stored above food/utensils
Fly strips
FAILED: *37 Food storage, prohibited areas in mechanical rooms
FAILED: *27 Cooling, heating, and holding capacities. Equipment
Needed for raw shell eggs
FAILED: *26 Advisory-"consuming raw or undercooked#" text
Oysters
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Rim and seam dented cans
FAILED: *40 Reuse of single service articles
FAILED: *46 A ware washing sink not used for hand washing or dumping mop water
FAILED: *14 When to wash hands as often as necessary during prep
All hands sink were blocked
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lack of wiping rag water
FAILED: *42 Nonfood-contact surfaces material
Rusty shelves
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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