DEC 21
2022
PASSED
11 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
JAPANESE TAMPOPO.
BEAT. 18/100
6130 GREENVILLE AVE #100 · LOWER GREENVILLE, DALLAS
Last inspected December 21, 2022 · passed
Failed 4 of 16 inspections. 54 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
16
12 passed · 4 failed
VIOLATIONS
213
includes 54 critical
RECORDS COVER
5 YEARS
since Mar 2017
INSPECTION HISTORY
*10 Clean Sight and Touch
Observed dirty soda machine.
*19 Water & Plumbing in good repair- per code
Observed water leaking from several faucets and the ice machine in dry storage.
*21 RFSM - Not On Site
RFSM not registered with the City of Dallas. Register at dallascityhall.com.
*28 Original cont. of RTE/PHF/Day1= day of opening
Food items held longer than 24 hrs must be datemarked for no more than 7 days.
*29 Sanitizing solutions, testing devices
No sanitizer test strips on site.
*31 Individual, disposable towels
Observed handsink without paper towels and used for other purposes.
*32 Equipment and Utensils Multiuse Materials durable
Observed food items stored unwrapped in grocery bags.
*39 Equipment in good repair and proper adjustment.
Ice machine in dry storage not in good repair.
*41 Food storage containers, identified with common name of food.
Bulk food item containers (sugar, flour) need labels.
*42 Dirty nonfood contact surfaces
Observed dirty ceiling air vents in kitchen and restrooms. Observed dirty shelving and bulk food containers.
*43 Light - 20 foot : Washing, utensil, toilet
Observed very dim lighting in restrooms.
MAR 302022FAILED14 violations4 CRITICALDETAILS
MAR 30
2022
FAILED
14 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
*31 Handwashing lavatory - used for other purpose
*19 Water & Plumbing in good repair- per code
*10 Clean Sight and Touch
*25 HACCP Plan Record to be maintained
*24 Food packaged in a establishment, shall be labeled as specified in law
*29 Food thermometers provided and accessible
*03 Food products not maintained at 135øF or above
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands before donning new gloves
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*06 Discard if TCS is in container w/ no date or day
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
MAR 82022PASSED13 violations2 CRITICALDETAILS
MAR 8
2022
PASSED
13 violations2 CRITICALDETAILS
*24 Food packaged in a establishment, shall be labeled as specified in law
*19 Water & Plumbing in good repair- per code
REPAIR ALL LEAKING PIPES AT PREP SINK
*26 Advisory-"consuming raw or undercooked#" text
*39 Store all equipment & utensil covered or inverted
INVERT / COVER DISHES
*10 Clean Sight and Touch
UNSANITARY cONDITIONS
*25 HACCP Plan Record to be maintained
*47 Conditions of Permit-in use of food equipment
POST SIGN " CURRENT HEALTH INSPECTION REPORT IS AVAILABLE UPON REQUEST"
*32 Damaged Equipment
REPLACE ICE MACHINE
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*06 Discard if TCS is in container w/ no date or day
*14 When to wash hands before donning new gloves
*42 Floors/walls/ceiling/nonfood dirty
DEEP CLEAN ALL
*02 Cold Hold (41øF/45øF or below)
OCT 12020FAILED19 violations8 CRITICALDETAILS
OCT 1
2020
FAILED
19 violations8 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
REMOVE DUST FROM CEILING IN PREP AREA, CLEAN GASKETS, WALLS & CLEAN VENT HOOD SYSTEM
*47 Handwashing signage
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
*29 Food thermometers provided and accessible
PROVIDE THERMOMETERS
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
*25 HACCP Approved Procedures
PROVIDE RECORDS FOR SUSHI
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER 110F
*31 Handwashing lavatory - used for other purpose
OBSERVED DIRTY DISHES STORED IN HAND SINK
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*36 Cloths in-use for wiping between uses stored
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL S. BOTTLES
*32 Approved Food Contact Equip.
REMOVE ALL ABSORBENT MATERIALS & FOOD STORED IN OPEN CANS
*02 Cold Hold (41øF/45øF or below)
R. CHICKEN 47.2f
*03 Food products not maintained at 135øF or above
RICE 93.1
*18 Toxic items storage adjacent to food/utensils
*21 RFSM - Not On Site
NO RFSM ONSITE
*39 Store all equipment & utensil covered or inverted
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
SEP 162020PASSED8 violations4 CRITICALDETAILS
SEP 16
2020
PASSED
8 violations4 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*06 Discard if TCS is in container w/ no date or day
*10 Clean Sight and Touch
*19 Hand sink water temperature below 110'F
*31 Handwashing lavatory - used for other purpose
*44 Trash can provided for papertowel waste
show all 16 inspections →
SEP 142020FAILED20 violations5 CRITICALDETAILS
SEP 14
2020
FAILED
20 violations5 CRITICALDETAILS
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
*47 Other Violations
LABEL 3 COMP SINK
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED ON PREP TABLE
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
CERTIFY ALL STAFF
*42 Dirty nonfood contact surfaces
CLEAN FLOORS, WALLS, GASKETS , VENT HOOD SYSTEM ( REMOVE BUILD-UP) & REMOVE DUST FROM CEILING IN KITCHEN OVER PREP AREA
*27 Cooling, heating, and holding capacities. Equipment
C. RICE STORED IN IGLOO COOLER
*31 Handwashing lavatory - used for other purpose
FOOD EQUIPMENT STORED IN HAND SINK
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*03 Food products not maintained at 135øF or above
C. RICE 104.6
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSILS IMPROPER STORED IN WATER
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
*02 Cold Hold (41øF/45øF or below)
CRABMEAT 46.0F, SALMON 48.7, TUNA 50.0
*20 Grease Trap Tickets
PROVIDE CURRENT GREASE TRAP RECORDS
*21 RFSM - Not On Site
NO RFSM ON DUTY DURING INSPECTION
*32 Approved Food Contact Equip.
DISCONTINUE USING PAPER TOWELS IN STORED IN FOOD AND FOOD WRAPPED PAPER TOWELS REMOVE ABSORBENT MATERIALS FROM UNDER FOOD AND ON EQUIPMENT
*29 Food thermometers provided and accessible
PROVIDE THERMOMETER IN RIC
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING PIPES AT 3 COMP SINK
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL ALL BULK MATERIALS
*43 Light bulbs, light shields provided
SHIELD LIGHT IN RIC AND CLEAN LIGHTS SHIELDS
FEB 282020PASSED13 violations2 CRITICALDETAILS
FEB 28
2020
PASSED
13 violations2 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
DEEP CLEAN FLOORS AND OBSERVED DUST IN CEILING ABOVE FOOD PREP AREA
*22 Handlers-Certificate Not On Site
CERTIFY ALL STAFF
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
OBSERVED TUNA WRAPPED IN PAPER TOWELS
*45 Mats / Duckboards nonabsorbent
REMOVE ALL ABSORBENT MATERIALS FROM SHELVES & PREP AREA
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL FOOD STORED ON FOOD EQUIPMENT AND IN PREP AREA
*25 HACCP Plan Record to be maintained
PROVIDE HACCP PLAN FOR SUSHI
*34 Outer openings:closing holes, gaps
RESEAL AROUND DOOR
*10 Clean Sight and Touch
UNSANITARY CONDITION- CLEAN EVERYTHING
*39 Cutting surfaces.
RESURFACE CUTTING BOARDS
*21 RFSM - Not On Site
EXPIRED RFSM
*47 Other Violations
LABEL 3 COMP SINK
JAN 292020FAILED21 violations5 CRITICALDETAILS
JAN 29
2020
FAILED
21 violations5 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSILS IMPROPERLY STORE IN WATER
*21 RFSM - Not On Site
NO RFSM FOOD ON DUTY DURING INSPECTION
*02 Cold Hold (41øF/45øF or below)
lettuce 59.7F, s. sweet potatoes 50.5, broccoli 44.9, sushi 63.1,& chicken 46.7F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENTS IN KITCHEN
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
*31 Handwashing lavatory - used for other purpose
FOOD EQUIPMENT STORED IN HAND SINK
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*26 Consumer Advisory Disclosure---asterisking
provide consumer advisory and an asterisk for every product sold raw or undercooked items
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED ABOVE AND WITH RTE FOOD
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING AND REMOVE RUST FROM ALL FOOD CONTACT SURFACES
*42 Floors/walls/ceiling/nonfood dirty
DEEP CLEAN FLOORS, WALLS , REMOVE GREASE BUILD-UP FROM VENT HOOD SYSTEM AND REMOVE DUST FROM CEILING ABOVE PREP AREA
*38 Thawing. under running water criteria
IMPROPERLY THAWING OF CRAB MEAT
*34 Outer openings:closing holes, gaps
RESEAL AROUND BACK DOOR
*19 One Inch Air Gap
PROVIDE ONE INCH AIR GAP
*15 Contact RTE Products w/ Bare Hands
BARE HAND CONTACT ON RTE FOOD
*25 HACCP Plan Record to be maintained
PROVIDE HACCP PLAN FOR SUSHI RICE
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE ALL RUST FROM FOOD CONTACT AREA AND ALL ABSORBENT MATERIAL ( BOXES)
*20 Grease Trap Tickets
PROVIDE CURRENT GREASE TRAP RECORDS
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL S. BOTTLES
JUL 242019PASSED12 violations4 CRITICALDETAILS
JUL 24
2019
PASSED
12 violations4 CRITICALDETAILS
*42 Ventilation hood systems
clean vent a hood system
*34 Outer door: solid,selfclosing,tightfitting
back door
*22 Handlers-Certificate Not On Site
provide food handler cards within 15 days
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*21 RFSM - Not On Site
manager was not on site
*20 Grease Trap Tickets
provide new grease trap ticket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fish above rte food raw eggs stored above fish and crab meat
*36 Cloths in-use for wiping between uses stored
store wet cloths in sanitizer bucket
*37 Storing the food where it is not exposed to splash, dust, or other contamination
observed food container stored on top of spinach
*40 Reuse of single service articles
do not reuse single use articles
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*29 Mechanical holding unit, thermometer location
provide thermometer in cooler
FEB 122019PASSED12 violations3 CRITICALDETAILS
FEB 12
2019
PASSED
12 violations3 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off floor
*34 Outer door: solid,selfclosing,tightfitting
back door open
*29 Mechanical holding unit, thermometer location
provide thermometer in display case and cooler
*42 Dirty nonfood contact surfaces
clean shelves, clean coolers, gaskets, clean dish washer
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs above rte food, fish stored above miso, raw fish stored above vegetables in cooler
*25 HACCP Plan Record to be maintained
provide HACCP plan for sushi rice
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*35 Hair Restraints effective
employees need to cover hair
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer 0 ppm
*40 Reuse of single service articles
do not reuse single use articles
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
AUG 302018PASSED10 violations3 CRITICALDETAILS
AUG 30
2018
PASSED
10 violations3 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
clean coolers, gaskets, shelves
*25 HACCP Plan Record to be maintained
provide
*39 Store equipment & utensils - avoid contamination
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food 6 inches off the floor
*36 Cloths in-use for wiping between uses stored
keep wet cloth in sanitizer bucket/solution
*18 Unnecessary chemicals not allowed
raid
*34 Pest control-routine inspections for
fruit flies
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs above rte food raw product above rte food
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
AUG 82018PASSED17 violations5 CRITICALDETAILS
AUG 8
2018
PASSED
17 violations5 CRITICALDETAILS
*46 Covered waste receptacle for women's restroom
provide in women restroom
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*10 Chlorine sanitizer concentration, minimum temp.
dish washer 0 ppm
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
no room temperature
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*29 Mechanical holding unit, thermometer location
provide thermometer in coolers/display case
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food 6 inches off the floor
*42 Dirty nonfood contact surfaces
clean coolers, freezers, shelves
*26 Consumer Advisory Disclosure---asterisking
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*35 Hair Restraints effective
*34 Outer door: solid,selfclosing,tightfitting
back door
*25 HACCP Plan Record to be maintained
provide HACCP plan for sushi rice (9/30/2018)
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide written procedures for vomiting / diarrhea events
*36 Cloths in-use for wiping between uses stored
keep wet cloth in sanitizer bucket
JUL 122018PASSED16 violations2 CRITICALDETAILS
JUL 12
2018
PASSED
16 violations2 CRITICALDETAILS
*35 Hair Restraints effective
cover hair
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide a written procedure about vomiting and diarrhea event
*25 HACCP Plan Record to be maintained
*47 Conditions of Permit-in use of food equipment
*46 Covered waste receptacle for women's restroom
provide in women restroom
*15 Contact RTE Products w/ Bare Hands
employee touched rte food with bare hands
*40 Reuse of single service articles
do not reuse single use articles
*42 Dirty nonfood contact surfaces
clean shelves, coolers, fryers, gaskets
*34 Outer door: solid,selfclosing,tightfitting
back door open
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*26 Consumer Advisory Disclosure---asterisking
*10 Chlorine sanitizer concentration, minimum temp.
dish washer 0 ppm
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food 6 inches off the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs above rte food, raw salmon and tuna store above crab meat
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
JAN 242018PASSED12 violations2 CRITICALDETAILS
JAN 24
2018
PASSED
12 violations2 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
*39 Cutting surfaces.
*25 HACCP Plan Record to be maintained
provide HACCP plan and keep record on site
*22 Handlers-Certificate Not On Site
provide food handler certificate within 15 days
*47 Conditions of Permit-in use of food equipment
provide a sign about last inspection report
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*26 Advisory-"consuming raw or undercooked#" text
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide written procedure for diarrhea and vomiting event
*42 Dirty nonfood contact surfaces
clean coolers, gaskets, shelves above prep sink
*35 Hair Restraints effective
cover hair
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs above rte food, raw fish above vegetables
SEP 272017PASSED6 violations2 CRITICALDETAILS
SEP 27
2017
PASSED
6 violations2 CRITICALDETAILS
*32 Maintain in Good Repair
*31 Handwashing lavatory - accessible
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
*45 Premises shall be maintained in good repair
*02 Cold Hold (41øF/45øF or below)
MAR 292017PASSED9 violations3 CRITICALDETAILS
MAR 29
2017
PASSED
9 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs over avocados raw shrimp overproduce, sauces raw fish over sauces, tofu
*07 Food safe, good condition, unadulterated, and honestly presented
molding oyster sauce
*25 Maintain CCP Documentation Records
document pH of sushi rice
*18 Toxic items labeling-non original container
label all spray bottles
*31 Handwashing lavatory - used for other purpose
*21 RFSM - Not On Site
not registered
*41 Food storage containers, identified with common name of food.
*32 Damaged Equipment
repair cooler gaskets
*35 Eating food, chewing gum, drinking beverages, or using tobacco
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 →