Hello Dumpling
1146 Peavy Rd, Dallas, TX 75218 · 75218 · Restaurant
Mostly clean — 14 of 16 passed, one prior failure
2026-02-25 Pass Retail Food 2025
No violations found.
2023-08-21 Pass Routine CRITICAL 9
*14 Gloves single use
OBSERVED STAFF USING ON ONE GLOVE TO PREP RIM ( MUST USE TWO GLOVES
*24 Food Labeling- with common name of the food
LABEL FOOD CONTAINERS WITH COMMON NAME
*28 Date marking > 24 hrs,on site,temp 41F
NO DATE MARKING WITH READY TO EAT FOODS STORED INSIDE WIC - SHREDDED CHICKEN /TO
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS MUST BE STORED IN A DESIGNATED AREA
*36 Cloths in-use for wiping between uses stored
OBSERVED WET WIPING TOWELS ON COUNTER TOPS
*38 Thawing. under running water criteria
OBSERVED CHICKEN THAWING AT ROOM TEMPERATURE
*39 Cutting surfaces.
REPLACE SMALL BLUE CUTTING BOARD - NOT IN GOOD REPAIR
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS BEHIND 3 SINK . HEAVY GREASE BUILD-UP ON VENT A HOOD / GRILL/ OVEN - DETAIL CLEAN
*45 Premises shall be maintained in good repair
REPAIR BACK DOOR TO ALLOW IT TO CLOSE PROPERLY. REPAIR SMALL/ DRIP UNDERNEATH HAND SINK. FLOOR OBSERVED WITH CHIPPED PAINT - THROUGHOUT
2023-02-16 Pass Routine CRITICAL 6
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD STORE ON FLOOR IN WIF AND WIC
*31 No soap at handsink
*37 Storing the food where it is not exposed to splash, dust, or other contamination
NO SPLASH PROTECTOR BETWEEN HAND SINK BESIDE PREP SURFACE
*36 Cloths in-use for wiping between uses stored
WIPING TOWELS STORE ON PREP SURFACE
* 21 RFSM notify 10 days & replacement in 45 days
EXPIRED RFSM
*22 Accredited food handler certificate - 60 days
NO FOOD HANDLER CERTIFICATE
2022-09-12 Pass Routine 2
*28 Date marking > 24 hrs,on site,temp 41F
food in wic not date mark
*31 A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 s
leak on faucet at three compartment
2022-03-29 Pass Routine 2
*45 Lockers to be used to store personal items
cell phone store on prep surface in kitchen
*36 Cloths in-use for wiping between uses stored
wiping cloth store on prep surface and on apron
2021-10-27 Pass Routine CRITICAL 2
*47 Other Violations
KEEP PERSON ITEMS LABEL AND KEEP IN Separate BOX
*31 Handwashing lavatory - accessible
ACCESS TO HAND SINK BLOCK
2021-04-27 Pass Routine 1
*47 Other Violations
DIRTY FAN COVER
2020-10-29 Pass Routine
No violations found.
2020-05-08 Pass Routine
No violations found.
2020-02-20 Pass Routine CRITICAL 6
*22 Handlers-Certificate Not On Site
expired handler certificate on site
*37 Food shall be protected from cross contamination by protecting food containers that are received
meat in cartoon on floor in wif
*42 Dirty nonfood contact surfaces
floor of wif dirty
*29 Food thermometers provided and accessible
provide thermometer in ric at service area
*31 Individual, disposable towels
no disposable towels at hand sink
*33 Mechanical warewashing equip., sanitization pressure
set up three compartment during dish cleaning
2019-08-29 Pass Routine CRITICAL 7
*37 Storing the food at least 15 cm (6 inches) above the floor
food store on the floor in wic, and wif
*38 Thawing. under running water criteria - water velocity
food found in sink for thawing with no water running over it
*43 Light bulbs, light shields provided
replace light bulb in venthood
*31 Handwashing lavatory - accessible
access block with cartoons
*29 Sanitizing solutions, testing devices
test strip not provided
*29 Food thermometers provided and accessible
food thermometer not provided
*33 Sink compartments shall be large enough
no set up during dish washing and seem too small.
2019-04-09 Pass Follow-up CRITICAL 8
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*37 Storing the food at least 15 cm (6 inches) above the floor
WALK IN FREEZER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN MOP SINK
*47 Conditions of Permit-in use of food equipment
POST SIGN " MOST RECENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
*27 Cooling method, criteria - placing the food in shallow pans
STORE FOOD IN SHALLOW PANS AROUND 2 INCH IN DEPTH INSTEAD OF MORE THAN 6 INCHES
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEES' DRINKS AT DIFFERENT LOCATIONS
*03 Food products not maintained at 135øF or above
RICE DUMPLING 118'F
*36 Cloths in-use for wiping between uses stored
2019-03-17 Fail Routine CRITICAL 17
FAILED: *02 Cold Hold (41øF/45øF or below)
sliced chicken 63F
FAILED: *03 Food products not maintained at 135øF or above
eggplant sauce 119F
FAILED: *31 Handwashing lavatory - used for other purpose
Used as dump sink and for soiled utensils.
FAILED: *36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
FAILED: *39 Air-drying required after cleaning & sanitiziing
FAILED: *43 Light - 50 foot : Food and utensils area
vent hood
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
WIF
FAILED: *21 RFSM - Not On Site
FAILED: *41 Food storage containers, identified with common name of food.
FAILED: *42 Dirty nonfood contact surfaces
Clean exterior of all cooking equipment.
FAILED: *15 Contact RTE Products w/ Bare Hands
Observed employee touch cooked dumpling with bare hand.
FAILED: *45 Premises shall be maintained in good repair
Repair peeling paint from floor.
FAILED: *47 Other Violations
Clean and organize back storage area. Unapproved ceiling tiles over two comp sink.
FAILED: *14 When to washWhen to wash hands after coughing/sneezing/eating/etc
FAILED: *27 Cooling method, criteria - smaller portions
2018-09-20 Pass Routine CRITICAL 10
*31 Handwashing lavatory - used for other purpose
CONTAINER LEFT IN HAND SINK EMPLOYEE RINSED CLOTH IN HAND SINK EMPLOYEE RINSING DUMPLING CONTAINER IN HAND SINK
*19 Water & Plumbing in good repair- per code
FLOOR DRAIN NOT DRAINING IN PREP AREA HAND SINK NOT WORKING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW PORK STORED OVER RAW SEAFOOD VEGETABLE MIX
*43 Light bulbs, light shields provided
*36 Cloths in-use for wiping between uses stored
CLOTHES LEFT ON PREP SURFACES
*10 Chlorine sanitizer concentration, minimum temp.
DISHWASHER
*41 Food storage containers, identified with common name of food.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SCOOP AND WOOD STICKS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK PREPARED FOOD ITEMS IN COOLER
*21 RFSM - Not On Site
2018-03-07 Pass Follow-up CRITICAL 11
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF STORED OVER SPROUTS IN WALK-IN COOLER, GROUND PORK STORED WITH WHOLE MUSCLE BEEF IN WALK-IN COOLER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
WATER BOTTLE AND UNCOVERED DRINK CUP OVER SHREDDED VEGETABLES, EMPLOYEE DRINKING OVER PREP TABLE
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SCOOPS AND STRAINER
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Sanitizing solutions, testing devices
*18 Toxic items labeling-non original container
UNLABLED SPRAY BOTTLES
*05 Rapidly reheat 165øF for hot holding
BEEF IN STEAM TABLE 129.7°F - REHEAT FOODS TO 165°F BEFORE PLACING INTO HOT HOLDING UNIT.
*47 RFSM Certificate - Not Display
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY
*31 Individual, disposable towels
*36 Cloths in-use for wiping between uses stored
2017-11-28 Pass w/ Conditions Routine CRITICAL 15
*03 Food products not maintained at 135øF or above
beef 86.1°F
*10 Clean Sight and Touch
inside ice maker
*31 Handwashing lavatory - used for other purpose
HAND SINK USED AS STORAGE AT THE TIME OF INSPECTION - CORRECTED ON SITE BY EMPLOYEES.
*22 Handlers-Certificate Not On Site
PROVIDE FOR ALL EMPLOYEES ON SITE. NEW EMPLOYEES MUST COMPLETE FOOD HANDLERS COURSE WITHIN 60 DAYS OF EMPLOYMENT.
*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
*02 Cold Hold (41øF/45øF or below)
raw beef 48.5°F
*33 Rinsing procedures - 3 compartment sink
3-COMPARTMENT WASH SET UP WITH SANITIZER IN THE MIDDLE COMPARTMENT.
*34 Insect control devices-not over food/food prep
FLY TAPE OVER 2-COMPARTMENT SINK
*37 Storing the food at least 15 cm (6 inches) above the floor
POTS OF COOKED FOOD LEFT ON FLOOR
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHES LEFT OUT ON TABLES
*45 Lockers to be used to store personal items
CELLPHONES AND KEYS ALONG STEAM TABLE LEDGE NEXT TO FOOD INGREDIENTS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs and raw pork over produce, raw chicken over beef in walk-in cooler
*38 Thawing. under running water criteria -thawed RTE <41F
*14 When to wash hands before donning new gloves
employees donned gloves without washing hands
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSILS LEFT IN ROOM TEMPERATURE WATER
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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