Gas Monkey Grill
10261 Technology Blvd E, Dallas, TX 75220 · 75220 · Restaurant
Passed all 11 inspections — critical violations noted
2021-04-06 Pass Routine CRITICAL 8
*45 Premises shall be maintained in good repair
1)REPAIR HOT WATER SIDE OF FAUCET FROM COOK LINE HAND SINK. 2)REPLACE MISSING INTERIOR PANEL FROM COOK LINE COOLER , NEXT TO DEEP FRYER.
*02 Cold Hold (41øF/45øF or below)
WINGS 44'F, BACON 44'F, FROM WALK IN COOLER, SALMON 44'F FROM REACH IN COOLER.
*34 Outer openings:closed,tight-fitting windows
SEAL BOTTOM OF BACK DOOR
*35 Eating food, chewing gum, drinking beverages, or using tobacco
STORE EMPLOYEE BEVERAGE AWAY FORM FOOD PREP. TABLE.
*47 Conditions of Permit-in use of food equipment
POST A SIGN "A copy of the most recent establishment inspection report is available upon request ."
*28 Date marking > 24 hrs,on site,temp 41F
FEW ITEMS WITHOUT DATE, DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS
*20 Grease Trap Tickets
CLEAN GREASE TRAP EVERY 90 DAYS.
2020-10-15 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
CHICKEN 51'F, TURKEY 51'F, CHEESE CAKE 50'F
*10 Clean Sight and Touch
ICE MACHINE , SINK, CUTTING BOARDS
*36 Cloths in-use for wiping between uses stored
*47 OTHER VIOLATIONS
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
*14 Gloves single use
AFTER TOUCHING PERSONAL PHONE.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINKING IN THE LINE
2020-04-16 Pass Routine 4
*10 Clean Sight and Touch
ICE MACHINE , CAN OPENER
*39 Keep utensils handles upright or protected
ICE SCOOP
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
2019-11-14 Pass Routine CRITICAL 11
*47 Other Violations
chocking poster
*10 Chlorine sanitizer concentration, minimum temp.
dish washer at 0 ppm
*14 When to wash hands before donning new gloves
employees did not wash hands before putting gloves
*39 Cutting surfaces.
cutting boards need to be resurfaced
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*29 Mechanical holding unit, thermometer location
need thermometer in coolers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw hamburgers above vegetables
*42 Floors/walls/ceiling/nonfood dirty
clean floors, ceiling
*34 Pest control-routine inspections for
observed fruit flies
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
need procedure for bodily fluid cleaup or kit
*37 Storing the food where it is not exposed to splash, dust, or other contamination
observed mold on ice for human consumption, squeeze bottle stored above lettuce (ranch)
2019-10-03 Pass Routine CRITICAL 12
*10 Sanitization after Cleaning
DISHES NOT PROPERLY SANITIZED, CLEAN ICE MACHINES
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL RTE FOOD, DISPOSE EXPIRED FOOD.
*31 Handwashing lavatory - used for other purpose
SIGNAGE "HAND WASH SINK ONLY" ON EVERY HANDSINK.
*26 Advisory-"consuming raw or undercooked#" text
CONSUMER ADVISORY ON MENU FOR UNDERCOOKED BURGERS.
*33 Warewashing manufacturer's operating instuctions
recalibrate or prime dishwasher.
*39 Equipment in good repair and proper adjustment.
air gap under back door, flies observed.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks.
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHES IN SANITIZER BUCKET
*34 Pest Control
OBSERVED FLIES.
*41 Food storage containers, identified with common name of food.
LABEL BULK CONTAINERS.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS AND WALLS
*45 Premises shall be maintained in good repair
BROKEN TILES.
2019-04-18 Pass Routine CRITICAL 6
*07 Food safe, good condition, unadulterated, and honestly presented
Rim dented can goods
*03 Food products not maintained at 135øF or above
Glaze with cooked onions held at 69.6 degrees - next to the steam table Cooked meat held at 109.6 degrees - steam table
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo held at 47.8 degrees - top of the point of usage refrigerator
*14 When to wash hands after handling soiled equip/utensil
*01 Cooling -- within 2 hours, 135-70øF
Ribs cooling without a tefrigeration source at 84.1 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-10-30 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
Grill area - cut tomatoes held on the bottom shelf at 54.0 degrees
*14 When to wash hands before donning new gloves
Observed employee wash hand with gloves still on Observed emplyee dooning gloves without washing hands
*34 Outer door: solid,selfclosing,tightfitting
Pit room
*31 Handwashing lavatory - accessible
Meat room and dish room
*07 Food safe, good condition, unadulterated, and honestly presented
I Phone cord in the food products on the hot hold line
2018-05-23 Pass Routine CRITICAL 5
*35 Hair Restraints effective
Beard nets missing
*14 When to wash hands after handling soiled equip/utensil
*02 Cold Hold (41øF/45øF or below)
Sour cream held at 52.1 degrees Green chilies held at 46.0 degrees
*32 Approved Food Contact Equip.
Open can used for tomato storage
*36 Cloths in-use for wiping between uses stored
2017-11-08 Pass Routine CRITICAL 10
*35 Hair Restraints effective
Hair and beard nets missing
*34 Outer openings:closed,tight-fitting windows
BBQ pit
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Coffee bean cover
*19 Backflow prevention device - air gap
Air gaps ice machines
*02 Cold Hold (41øF/45øF or below)
Raw chicken - grill area at 45.3 degrees Raw steak for chicken fry at 50.5 degrees Egg wash at 54.1 degrees
*31 Hand sinks: number installed for convenient use
Missing hand sink in the pit room
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over bacon
*22 Handlers-Certificate Not On Site
2017-07-25 Pass Routine CRITICAL 2
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fruit flies observed
*35 Hair Restraints effective
2017-03-13 Pass Routine CRITICAL 4
*36 Cloths in-use for wiping between uses stored
do not store cloth towels(absorbent material) underneath cutting boards.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
french fries stored to close to the hand wash sink; the hand wash sink does not have a splash guard to provide a barrier from contamination
*10 Equipment and Utensils Cleaning-contamination
clean the ice machines; bacteria buildup
*02 Cold Hold (41øF/45øF or below)
pork chop measured at 48 degrees F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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