Hook, Line & Sinker
3103 Lemmon Ave, Dallas, TX 75204 · 75204 · Restaurant
Passed all 15 inspections — critical violations noted
2023-08-11 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
HEAVY FOOD BUILD UP ON SHELVING INSIDE WALK IN COOLER
*14 When to wash hands
FOOD STAFF MUST WASH HANDS AFTER EVERY CONTAMINATION
*18 Toxic items storage adjacent to food/utensils
CHEMICAL SPRAY BOTTLES STORED BY FOOD
*22 Accredited food handler certificate - 60 days
ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY- STATE APPROVED
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PROPERLY STORE PERSONAL DRINKS IN A DESIGNATED LOCATION
*39 Cutting surfaces.
OBSERVED DAMAGED CUTTING NOT IN GOOD REPAIR
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK CONTAINERS
*42 Dirty nonfood contact surfaces
ENCRUSTED FOOD BUILD UP ON COOKING EQUIPMENT DEEP CLEAN EXTERIOR OF FOOD EQUIPMENT
*45 Premises shall be maintained in good repair
DAMAGED FLOOR TILES - FRYERS FLOOR AT FRONT OF KITCHEN NOT IN GOOD REPAIR
2023-02-14 Pass Routine 5
*10 Clean Sight and Touch
Clean ice machine
*32 Maintain in Good Repair
RIC door chipped
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*47 Health permit posted
*45 Store maintenance equip away from food/food equip
2022-08-24 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
Interior of ice machine soiled
*34 Pest Control
Observed crickets in rear of kitchen area
*36 Cloths in-use for wiping between uses stored
Wiping cloth left on kitchen prep counter
*37 Storing the food at least 15 cm (6 inches) above the floor
Food stored on floor in WIC
*42 Floors/walls/ceiling/nonfood dirty
Floor under stoves and grill soiled. Walls are dusty
*43 Clean vent syst:Intake/exhaust air ducts
Air intake vent in kitchen soiled
*45 Premises shall be maintained in good repair
Cracked / broken floor tiles. Standing water on floor
2022-01-25 Pass Routine CRITICAL 7
*24 Shellfish tags kept for 90 days: do not mix shellstock
Must have 3 months of oyster tags available at all times
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food stored on floor in walk in cooler
*42 Dirty nonfood contact surfaces
Soiled WIC shelves observed
*43 Light bulbs, light shields provided
Lights in kitchen missing light shields
*46 Covered waste receptacle for women's restroom
Missing covered trash can in female restroom
*45 Premises shall be maintained in good repair
Observed damaged cracked tiles in kitchen
*47 Other Violations
Must have recent pest control
2021-09-29 Pass Routine CRITICAL 9
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Beef next to fish in Reach in freezer
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket at 0 ppm
*14 Hands wash procedures-without soap
Employee did not wash hands with soap
*18 Toxic items labeling-non original container
Sanitizer bucket not labeled
*22 Accredited food handler certificate - 60 days
No employee food handlers
*25 HACCP-Plan submitted
No HACCP plan available
*29 Sanitizing solutions, testing devices
No sanitizer test strips
*36 Cloths in-use for wiping between uses stored
Wiping cloths left on prep surface
*38 Thawing. Under refrigeration
Crab left on prep counter to thaw
2021-08-30 Pass Routine CRITICAL 3
*32 Approved Food Contact Equip.
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
2021-02-25 Pass Routine 6
*42 Nonfood-contact surfaces material
Maintain clean environmental throughout kitchen
*45 Premises shall be maintained in good repair
*37 Storing the food at least 15 cm (6 inches) above the floor
Store food off the floor in WIC
*19 One Inch Air Gap
Provide one inch air gap at drain near ice machine
*32 Maintain in Good Repair
Repair RIC equipment base
*10 Clean Sight and Touch
Clean ice machine
2020-08-08 Pass Routine 5
*10 Chlorine sanitizer concentration, minimum temp.
Observed machine sanitizer 10 ppm Cl.
*19 One Inch Air Gap
Provide 1-inch air gap under 3-comp sink.
*20 Grease Trap Tickets
Service grease trap at least every 90 days
*45 Premises shall be maintained in good repair
Repair floor tiles
*47 Other Violations
No CO posted
2020-01-17 Pass Routine 4
*32 Maintain in Good Repair
GASKETS
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*38 Thawing. under running water criteria
*41 Food storage containers, identified with common name of food.
2019-07-17 Pass Routine CRITICAL 6
*40 Store single-service item in original package
ENSURE SINGLE SERVICE ITEMS PROTECTED IN DRY STORAGE AREA
*29 Food thermometers provided and accessible
FOR ALL THERMOMETER
*18 Toxic items labeling for original container
RELABEL SANITIZER BUCKET
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR PERSONAL ITEMS OBSERVED DRINK WITH NO LID
*02 Cold Hold (41øF/45øF or below)
FISH 51 DEGREE F ON ICE- REMOVE SOME PRODUCT
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
2019-01-30 Pass Routine 2
*24 Shellstock tags not commingled
*10 Chlorine sanitizer concentration, minimum temp.
DISHWASHER
2018-07-18 Pass Routine CRITICAL 4
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SCOOPS
*41 Food Labeling - Bulk Food w/ Card or Sign
BULK BINS
*02 Cold Hold (41øF/45øF or below)
FISH 49 DEGREE F, TOP COOLER DRAWER
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE DESSERTS HAVE DATE
2018-01-23 Pass Routine CRITICAL 5
*14 When to wash hands before donning new gloves
*24 Shellstock tags not commingled
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS ON TOP SHELF IN RIC
*15 Contact RTE Products w/ Bare Hands
WITH RET FOOD BUNS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
2017-08-15 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Please use a separate food wash for deep fried oysters and catfish. Raw oysters observed in wash with raw catfish. These should be segregated.
*47 RFSM Certificate - Not Display
Current RFSM Certificate expired. Manager showed evidence of successful completion of Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas m
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Bowl used for scoop ceviche in reach in portion of walk in cooler. Any utensils stored in product should have a handle to ensure hands do not touch food.
*42 Floors/walls/ceiling/nonfood dirty
Food soils on walls and above cooking area. Grease buildup on conduit throughout kitchen.
*29 Sanitizing solutions, testing devices
No test strips available for warewashing machine at time of inspection.
*32 Nonfood surfaces-design to be cleaned easily
Areas around main cooking area of kitchen have numerous conduit running along walls. Exposed shelf above deep fat fryer has accumulated oils and other food debris, discoloring area.
*10 Q.A. PPM - follow manufacturer's direction
Location had sanitizer bucket test at less than 100 ppm. If a bucket it used heavily, it will lose its effective concentration more rapidly. Sanitizing test strips should be used to audit sanitizing
*02 Cold Hold (41øF/45øF or below)
Recommend the reach in coolers on production line be serviced such that they are colder. Cole Slaw was 54.3°F. Cut Tomato was 52.4°F
*45 Floor& wall junctures- coved & sealed
Coping and baseboards missing throughout kitchen area.
2017-02-08 Pass Routine 2
*10 A chemical sanitizer used: contact times criteria
TESTED 0 PPM CHLORINE
*36 Cloths in-use for wiping between uses stored
ALL WIPING CLOTHS NEEDS TO BE SANITIZER BUCKET
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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