Inagu
10788 Harry Hines Blvd #g-10, Dallas, TX 75220 · 75220 · Restaurant
Passed all 13 inspections — critical violations noted
2023-07-27 Pass Routine CRITICAL 9
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK. REPAIR YOUR SOAP DISPENSER.
*24 Food Label- manufacture/packer/distrubtor name
PREPACKAGED FRUIT CUPS
*32 Approved Food Contact Equip.
DO NOT USE CARDBOARD BOX AS FOOD CONTAINER.
*10 Clean Sight and Touch
ICE MACHINE
*36 Cloths in-use for wiping between uses stored
*19 One Inch Air Gap
BETWEEN SINK OUTLETS AND FLOOR DRAIN..
*47 Conditions of Permit-in use of food equipment
POST A SIGN
*14 When to wash hands
EMPLOYEE MUST WASH HANDS BETWEEN TASK SUCH AS AFTER BREAK
*21 RFSM - Not On Site
EXPIRED.
2022-12-16 Pass Routine CRITICAL 7
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST'.
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF WASH , RINSE AND SANITIZER.
*32 Approved Food Contact Equip.
NO PRODUCTS STORED IN OPENED CAN ALLOWED
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL FRUIT CUPS
*10 Clean Sight and Touch
CLEAN INTERIOR OF ICE MACHINE
*45 Lockers to be used to store personal items
STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.
2022-06-17 Pass Routine CRITICAL 8
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*39 Keep utensils handles upright or protected
*18 Toxic items storage adjacent to food/utensils
STORE ALL CHEMICAL IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
*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.
*10 Clean Sight and Touch
ICE MACHINE
*36 Cloths in-use for wiping between uses stored
2021-12-16 Pass Routine CRITICAL 7
*24 Food Label- manufacture/packer/distrubtor name
PROVIDE LABEL TO ALL CUSTOMER SELF SERVE PREPACKAGED FRUIT AND DESSERT CUPS
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
*33 Rinsing procedures - 3 compartment sink
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
*47 Conditions of Permit-in use of food equipment
POST A SIGN FOR IT.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*15 Bare hands contact with ready-to-eat foods
NO BARE HANDS CONTACT WITH READY TO EAT FOOD ALLOWED, USE TONG OR GLOVES.
*34 Pest Control
OBSERVED ONE ROACH NEAR HAND SINK.
2021-06-10 Pass Routine CRITICAL 7
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK FOOD PRODUCTS CORRECTLY WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*31 Handwashing lavatory - used for other purpose
DO NOT USE HAND SINK FOR ANY OTHER PURPOSE, USE IT FOR HAND WASH ONLY.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
2020-12-18 Pass Routine CRITICAL 7
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DO NOT KEEP DRINK ON FOOD PREP. TABLE.
*47 Conditions of Permit-in use of food equipment
POST A SIGN, "A personal copy of the most recent establishment inspection report is available upon request ."
*19 No Hot Water / Water heater 50 gallon min.
*39 Keep utensils handles upright or protected
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER BETWEEN 50-100 PPM, TESTED AT 10 PPM.
*27 Cooling method, criteria - rapid cooling equipment
COOL HOT ITEMS IN ICED WATER INSTEAD IN COOLER.
*02 Cold Hold (41øF/45øF or below)
PORK 50'F, DO NOT STORE HOT ITEMS IN COOLER WHICH WILL CAUSE FOOD TEMPERATURE TO RISE.
2020-06-12 Pass Routine CRITICAL 8
*21 RFSM - Not On Site
NONE ON SITE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*34 Controlling pests. Eliminating harborage conditions
CONTINUE EXTERMINATION AS NEEDED. OBSERVED ROACHES ON WALL
*38 Thawing. under running water criteria - water velocity
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE .
*02 Cold Hold (41øF/45øF or below)
SHRIMP SALAD 47'F, SHRIMP 47'F, CHICKEN NUGGETS 47, BEEF 47'F
*31 Handwashing lavatory - used for other purpose
*45 First Aid
*47 Conditions of Permit-in use of food equipment
POST SIGN "A copy of the most recent establishment inspection report is available upon request".
2019-11-23 Pass Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored above rte food
*47 Conditions of Permit-in use of food equipment
provide sign about inspection report
*35 Hair Restraints effective
hair must be covered
*40 Reuse of single service articles
do not reuse single use articles
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide written procedure for vomiting/diarrhea event
*22 Handlers-Certificate Not On Site
food handler certificate missing
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*10 Clean Sight and Touch
clean ice machine
*14 Gloves single use
change gloves when you change a task
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
2019-04-13 Pass Routine CRITICAL 8
*31 Hand sinks: number installed for convenient use
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
Marinating pork skin held at 79.5 degrees with a refrigeration source Cut fruit held on ice not in ice at 64.5 degrees Pico de gallo held at 52.9 degrees - top of the point of usage refeigerator
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing slution
*01 Cooling -- within 2 hours, 135-70øF
Cooked peppers cooled on the counter at 117.1 degrees without a refrigeration source Cooked pork skin cooling at 110.3 degrees cooling on the counter without a refrigeration source Cooked soup cooke
*39 Store all equipment & utensil covered or inverted
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
2018-10-19 Pass Routine CRITICAL 8
*22 Handlers-Certificate Not On Site
*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 fish and chicken stored over the same table with ready to eat vegetables Raw meats stored over pre cooked ready to eat foods
*39 Utensils, single serve items 6 inches off - floor
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed
*08 Specifications for Receiving temperature at 41øF or less
Raw pork at 59.1 degreesn while receiving and acceptance
*18 Toxic items used according to law
Raid
*39 Store all equipment & utensil covered or inverted
2018-10-06 Pass w/ Conditions Routine CRITICAL 12
*03 Food products not maintained at 135øF or above
Cooked corn held in an ice chest at 105.7 degrees
*38 Thawing. under running water criteria - water velocity
*31 No soap at handsink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw oysters held over ready to eat salsa Raw fish held over caldo
*01 Cooling -- within 2 hours, 135-70øF
Cooling 5 gallons of food in a pot on the counter without refrigeration Caldo mixture cooling on the counter at 84.6 degrees
*32 Equipment and Utensils Durability and Strength
Ice scoop without a handle
*21 PIC ensures food properly and rapidly cooled
*14 When to wash hands before donning new gloves
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
Cooked hand held at 58.2 degrees in the top of the point of usage refrigerator Yogurt and fruit mixture held at 61.0 degrees - held without adequate ice Chopped lettuce held at 53.0 degrees - top of
*33 Warewashing sinks and drain boards, self-draining.
*24 Shellfish tags kept for 90 days: record keeping
2018-05-19 Pass Routine CRITICAL 9
*33 Warewashing sinks and drain boards, self-draining.
*02 Cold Hold (41øF/45øF or below)
Cut watermelon on display at 64.0 degrees on ice not in ice Double door refrigerator caldo at 47.6 degrees Cooks Point of usage refrigerator at 48.0 - lettuce
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
*40 Single use articel wrapped or dispensed
Dispensed non inverted
*42 Nonfood-contact surfaces material
Gaskets in he double door refrigerator in need of repair/replacement
*10 Chlorine sanitizer concentration, minimum temp.
Zero
*36 Cloths in-use for wiping between uses stored
*21 PIC ensures employees are properly sanitizing equi
2018-05-06 Pass w/ Conditions Routine CRITICAL 12
*32 Equipment and Utensils Durability and Strength
Bowl used for a scoop
*32 Equipment and Utensils Multiuse Materials durable
Open can used for storage
*42 Nonfood-contact surfaces material
Boxes used as a table
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
Need two drain boards
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Cooling cut watermelon on the counter at 57.6 degrees
*14 When to wash hands before donning new gloves
*22 Handlers-Certificate Not On Site
*21 PIC ensures effective handwashing being done
*15 Bare hands contact with ready-to-eat foods
*31 Hand sinks: number installed for convenient use
Nacho cheese area without a hand sink
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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