Hardeman's B B Q & Catering
2425 W Kiest Blvd, Dallas, TX 75233 · 75233 · Restaurant
Passed all 15 inspections — critical violations noted
2023-10-19 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
potato salad at 52.1f, cole slaw at 54.1f. food was placed in working cold hold equipment.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
arrange food properly on bottom shelf, separate with divivder.
*10 Chlorine sanitizer concentration, minimum temp.
dispose of murky sanitizer solution.
*29 Food thermometers provided and accessible
provide a food thermometer
*32 Smooth Contact Surfaces
damaged food container, replace
*34 Exterior walls:protection
provide screen for BBQ pits.
*36 Cloths in-use for wiping between uses stored
place wet cloths in sanitizer bucker when not in use.
*39 Equipment in good repair and proper adjustment.
repair small prep ric, not maintaining cold hold temperatures.
*42 Dirty nonfood contact surfaces
clean walls
*47 Health permit posted
update name of owner on health permit.
2023-03-31 Pass Routine CRITICAL 4
*43 Clean vent syst:Intake/exhaust air ducts
DUST BUILD UP ON INTAKE VENTS, CLEAN.
*42 Dirty nonfood contact surfaces
GRIME BUILD UP ON EQUIPMENT(CART, GASKET OF COLD HOLD EQUIPMENT) CLEAN.
*47 Other Violations
PROVIDE AN ENCLOSED SCREEN SHELTER AROUND PIT AND ROOF TO PREVENT LARGE RODENTS/PEST FROM CONTAMINATING.
*39 Equipment-doors, seal hinges adjusted/intact
REPLACE DAMAGED GASKET OF REACH IN COOLER DOOR.
2022-10-26 Pass Routine CRITICAL 13
*10 Chlorine sanitizer concentration, minimum temp.
OBSERVED CHLORINE SANITIZER AT 200+. NEEDS TO BETWEEN 50-100 PPM.
*42 Floors/walls/ceiling/nonfood dirty
OBSERVED GRIME ON WALLS AND CEILING, CLEAN.
*43 Clean vent syst:Intake/exhaust air ducts
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
*30 Does Establishment have a current valid permit posted?
NAME OF OWNER ON HEALTH PERMIT DOES NOT MATCH NAME OF OWNER ON TAX PERMIT. THEY MUST MATCH. GO TO BUILDING INSPECTOR OFF JEFFERSON.
*47 Conditions of Permit-in use of food equipment
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*39 Equipment-doors, seal hinges adjusted/intact
OBSERVED DAMAGED GASKET OF REACH IN COOLER, REPAIR.
*10 Chlorine sanitizer concentration, minimum temp.
OBSERVED CHLORINE SANITIZER AT 200+. NEEDS TO BETWEEN 50-100 PPM.
*42 Floors/walls/ceiling/nonfood dirty
OBSERVED GRIME ON WALLS AND CEILING, CLEAN.
*43 Clean vent syst:Intake/exhaust air ducts
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN
*30 Does Establishment have a current valid permit posted?
NAME OF OWNER ON HEALTH PERMIT DOES NOT MATCH NAME OF OWNER ON TAX PERMIT. THEY MUST MATCH. GO TO BUILDING INSPECTOR OFF JEFFERSON.
*47 Conditions of Permit-in use of food equipment
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*39 Equipment-doors, seal hinges adjusted/intact
OBSERVED DAMAGED GASKET OF REACH IN COOLER, REPAIR.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
BBQ PIT TRAILERS MUST HAVE WIRE MESH AS WALLS TO PREVENT LARGE PEST FROM CONTAMINATING FOOD.
2022-03-24 Pass Routine 8
*11 Distressed merchandise, segregation and location
dispose of damaged can, can placed next to food that is not damaged
*30 Does Establishment have a current valid permit posted?
name on health permit does not match name of owner on tax permit, they must match. go to 320 e jefferson to see if CO also needs to be updated
*39 Store all equipment & utensil covered or inverted
observe large pots stored uncovered.
*41 Food storage containers, identified with common name of food.
label container of sugar.
*42 Dirty nonfood contact surfaces
grime build up on wire shelves and on ceiling tiles.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents, clean
*45 Premises shall be maintained in good repair
repair loose frp wall
*47 Conditions of Permit-in use of food equipment
provide consumer health sign or post heath report.
2021-09-22 Pass Routine 6
*42 Floors/walls/ceiling/nonfood dirty
grime build up on ceiling and on walls, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents located in kitchen and in dinning area.
*41 Food storage containers, identified with common name of food.
observed shaker not labeled, label shaker.
*39 Store equipment & utensils in a clean, dry place
observed utensils stored on soiled container. store in clean containers.
*47 Conditions of Permit-in use of food equipment
Post sign that states: most recent health report is available upon request.
*22 Accredited food handler certificate - 60 days
employees missing texas food handler cards, provide.
2021-02-25 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shelled eggs stored above produce in reach in cooler, arrange properly to prevent potential contamination.
*42 Floors/walls/ceiling/nonfood dirty
dust build up on ceiling tile, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents, clean.
*39 Store all equipment & utensil covered or inverted
observed pot upright and uncovered, cover pots or store inverted to prevent potential contamination.
2020-07-29 Pass Routine 5
*10 Chlorine sanitizer concentration, minimum temp.
chlorine sanitizer at 200PPM, needs to be between 50-100 PPM.
*41 Food storage containers, identified with common name of food.
containers with white food substances not identified.
*42 Floors/walls/ceiling/nonfood dirty
grime and dust on walls, clean.
*43 Clean vent syst:Intake/exhaust air ducts
exhaust and intake vents contain dust, clean.
*47 Conditions of Permit-in use of food equipment
provide sign that states: most recent health report is available upon request.
2019-12-31 Pass Routine CRITICAL 8
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer in bucket at 200PPM, replace and have between 50-100PPM.
*36 Cloths in-use for wiping between uses stored
wet cloths stored on food contact surfaces, store in sanitizer bucket when not in use.
*31 Handwashing lavatory - used for other purpose
potatoes stored in hand sink, hand sink meant for hand washing only. remove potatoes
*43 Clean vent syst:Intake/exhaust air ducts
clean exhaust and intake vents, all covered with dust.
*42 Floors/walls/ceiling/nonfood dirty
dust on walls and on ceiling tiles, clean.
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST. Or post recent health report
*39 Keep utensils handles upright or protected
using cups without handles as scoops, use handled equipment.
*37 Food shall be protected from contamination by storing the food in a clean, dry location
BBQ pits, used to smoke food, are located outside and not attached to establishment need be enclosed wth screen.
2019-07-15 Pass Routine 2
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide a bodily fluid spill kit.
*47 Conditions of Permit-in use of food equipment
Provide a sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
2018-12-12 Pass Routine CRITICAL 5
*45 Store maintenance equip away from food/food equip
bulb, wd40 oil above single service items. store away from single service items.
*02 Cold Hold (41øF/45øF or below)
opened pickle jar states to refrigerate after opening.
*21 RFSM - Not On Site
RFSM not on site
*39 Keep utensils handles upright or protected
using cup without a handle as scoop, must have a handle.
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer in each protein hold hold drawer.
2018-06-12 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
Date mark opened packages in reach in cooler
*42 Dirty nonfood contact surfaces
clean lids of food containers.
*39 Keep utensils handles upright or protected
Use handles utensil to scoop BBQ sauce.
*27 Cool TCS foods using proper methods
Do not cool TCS foods by using room temperature.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer at 200PPM +, needs to be between 50-100 for sanitizer bucket.
*21 RFSM - Not On Site
No onsite.
*31 Individual, disposable towels
none available
2017-12-06 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
flour container has mold
*18 Toxic items labeling-non original container
label spray bottle with purple liquid
*28 Date marking commercially prepared RTE/ TCS food
potato salad and food containers in RIC
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*39 Keep utensils handles upright or protected
jar touching bbq sauce
*41 Food storage containers, identified with common name of food.
label flour and fish fry
*42 Dirty nonfood contact surfaces
shelves holding catering products
*45 Clean facilities as often as necessary.
grease building around grill
2017-06-02 Pass Routine CRITICAL 9
*19 Water & Plumbing in good repair- per code
PLUMBING ISSUES: (THREE COMPARTMENT SINK, STRIPPED KNOB, LEAK AT FAUCET HEADS)
*21 RFSM - Not On Site
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
*22 Handlers-Certificate Not On Site
PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF
*34 Insect control:prevent dead insects from food
FRUIT FLIES OBSERVED NEAR THE MOP SINK DRAIN
*28 Date marking commercially prepared of RTE/PHF
BAKED BEANS AND GREEN BEANS NOT DATE MARKED IN THE REACH IN COOLER
*41 Food storage containers, identified with common name of food.
LABEL FOOD STORAGE CONTAINERS
*42 Dirty nonfood contact surfaces
CLEAN VENT HOOD FILTERS (HEAVY BUILD UP PRESENT)
*35 Hair Restraints effective
ENSURE ALL FOOD PREPARATION STAFF WEARS HAIR RESTRAINTS
*47 Handwashing signage
HAND WASH SIGNS NEEDED FOR FRONT HAND SINK
2016-11-23 Pass Routine CRITICAL 8
*43 Light bulbs, light shields provided
PROVIDE A LIGHT SHIELD FOR THE LIGHTING UNIT THAT IS MISSING IN THE RESTROOM REPLACE THE LIGHT SHIELD THAT IS CRACKED IN THE FOOD PREPARATION AREA
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
A CARTON OF EGGS SITTING DIRECTLY ON TOP OF CELERY IN THE REACH IN COOLER
*42 Dirty nonfood contact surfaces
CLEAN THE UPPER GASKETS OF THE REACH IN REFRIGERATOR IN THE FOOD PREPARATION AREA
*02 Cold Hold (41øF/45øF or below)
POTATO SALAD: 49.7 F
*36 Cloths in-use for wiping between uses stored
PLACE SANITIZING TOWELS BACK IN THE BLEACH BUCKET AFTER USE
*28 Date marking commercially prepared RTE/ TCS food
UNLABELED COOKED GREENS, BAKED BEANS AND RICE IN THE REACH IN COOLER
*35 Hair Restraints effective
ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT
*42 Dirty nonfood contact surfaces
CLEAN THE FILTERS OF THE VENT HOOD (BUILD UP STARTING TO SHOW) REMOVE DUST FROM THE A / C VENT IN THE FOOD PREP AREA
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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