AUG 11
2023
PASSED
9 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HOOK, LINE & SINKER.
BEAT. 49/100
3103 LEMMON AVE · UPTOWN, DALLAS
Last inspected August 11, 2023 · passed
18 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
83
includes 18 critical
RECORDS COVER
6 YEARS
since Feb 2017
INSPECTION HISTORY
*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
FEB 142023PASSED5 violationsDETAILS
FEB 14
2023
PASSED
5 violationsDETAILS
*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
AUG 242022PASSED7 violations1 CRITICALDETAILS
AUG 24
2022
PASSED
7 violations1 CRITICALDETAILS
*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
JAN 252022PASSED7 violations1 CRITICALDETAILS
JAN 25
2022
PASSED
7 violations1 CRITICALDETAILS
*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
SEP 292021PASSED9 violations2 CRITICALDETAILS
SEP 29
2021
PASSED
9 violations2 CRITICALDETAILS
*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
show all 15 inspections →
AUG 302021PASSED3 violations1 CRITICALDETAILS
AUG 30
2021
PASSED
3 violations1 CRITICALDETAILS
*32 Approved Food Contact Equip.
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
FEB 252021PASSED6 violationsDETAILS
FEB 25
2021
PASSED
6 violationsDETAILS
*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
AUG 82020PASSED5 violationsDETAILS
AUG 8
2020
PASSED
5 violationsDETAILS
*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
JAN 172020PASSED4 violationsDETAILS
JAN 17
2020
PASSED
4 violationsDETAILS
*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.
JUL 172019PASSED6 violations3 CRITICALDETAILS
JUL 17
2019
PASSED
6 violations3 CRITICALDETAILS
*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
JAN 302019PASSED2 violationsDETAILS
JAN 30
2019
PASSED
2 violationsDETAILS
*24 Shellstock tags not commingled
*10 Chlorine sanitizer concentration, minimum temp.
DISHWASHER
JUL 182018PASSED4 violations1 CRITICALDETAILS
JUL 18
2018
PASSED
4 violations1 CRITICALDETAILS
*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
JAN 232018PASSED5 violations2 CRITICALDETAILS
JAN 23
2018
PASSED
5 violations2 CRITICALDETAILS
*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
AUG 152017PASSED9 violations4 CRITICALDETAILS
AUG 15
2017
PASSED
9 violations4 CRITICALDETAILS
*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.
FEB 82017PASSED2 violationsDETAILS
FEB 8
2017
PASSED
2 violationsDETAILS
*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. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →