Kay's Restaurant & Bar
8010 N Stemmons Frwy, Dallas, TX 75247 · 75247 · Restaurant
Passed all 14 inspections — critical violations noted
2023-03-06 Pass Routine CRITICAL 7
*21 RFSM - Not On Site
*10 Clean Sight and Touch
*02 Cold Hold (41øF/45øF or below)
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
*39 Store equipment & utensils in a clean, dry place
Store utensils in a manner that minimizes cross contamination
*34 Controlling pests. Eliminating harborage conditions
2022-08-24 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*18 Prevent contamination from pesticides
Observed flies catcher above table
*02 Cold Hold (41øF/45øF or below)
broccoli 60'f
*10 Clean Sight and Touch
Provide cleaning for ice machine, wic, coolers
*34 Outer openings:closing holes, gaps
seal open holes for the back door
*06 Discard TCS if date marked exceeds temp & time
meat loaf exp 8/17
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw chicken and fish store together
2022-05-31 Pass w/ Conditions Routine CRITICAL 11
*31 Handwashing lavatory - accessible
Remove all item that blocked the hand sink
*02 Cold Hold (41øF/45øF or below)
ham 51'f , cheese 48'f
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for the food containers
*10 Clean Sight and Touch
Provide cleaning for the ice machine
*18 Prevent contamination from pesticides
Observed flies catcher above the prep table, flours and oil
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed milk store next to raw seafood raw beef and chicken store together
*02 Cold Hold (41øF/45øF or below)
*15 Contact RTE Products w/ Bare Hands
Observed the employee cutting the cheese with bare hand
*34 Outer openings:closing holes, gaps
Seal open gaps for the back door
*47 Handler-Certificate Not on site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide container for the hams
2021-11-02 Pass Routine CRITICAL 8
*18 Remove items during pest control application
Observed flies catcher right above prep table
*42 Nonfood-contact surfaces material
No towel allow under the cutting board
*10 Clean Sight and Touch
Provide cleaning for the coolers, freezer, and ice machine
*31 Handwashing lavatory - used for other purpose
Observed sanitizer bucket in the hand sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw meats store next to cheese and above lettuce
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all foods in the coolers
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover for all food containers
2021-04-29 Pass Routine CRITICAL 10
*14 When to wash hands before donning new gloves
*15 Bare hands contact with ready-to-eat foods
observed bare hand contact with lettuce and tomato
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken, beef, ready to eat foods store together
*10 Clean Sight and Touch
provide cleaning for the ice machine, all coolers, prep area
*47 Handler-Certificate Not on site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in the coolers
*25 HACCP Approved Procedures
Must have approved HACCP
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*42 Floors/walls/ceiling/nonfood dirty
provide cleaning for the floor
*42 Nonfood-contact surfaces material
no towel allow under the cutting board, food containers
2020-10-19 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
cheese: 49'f, tomato 48'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next to seafood
*20 Grease Trap Tickets
*10 Clean Sight and Touch
provide cleaning for the freezer
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food containers
*25 HACCP-PIC action to be taken
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*47 Handler-Certificate Not on site
2020-04-30 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
tomato 48'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken and raw beef store together
*18 Toxic items storage adjacent to food/utensils
observed sanitizer bucket store next to good
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in cooler
*25 HACCP-Plan submitted
*36 Cloths in-use for wiping between uses stored
*39 Utensils, single serve items 6 inches off - floor
2019-10-30 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
broccoli 51'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw turkey store next to raw meat
*10 Q.A. PPM - follow manufacturer's direction
0 ppm
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in cooler
*31 Individual, disposable towels
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*39 Keep utensils handles upright or protected
2019-04-25 Pass Routine CRITICAL 12
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*41 Food storage containers, identified with common name of food.
*45 Lockers to be used to store personal items
*20 Grease Trap Tickets
*32 Damaged Equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*31 Handwashing lavatory - accessible
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Dirty nonfood contact surfaces
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
*34 Outer door: solid,selfclosing,tightfitting
*47 Other Violations
2018-10-11 Pass Routine 4
*36 Cloths in-use for wiping between uses stored
Moist mop cloths on counter in production area of kitchen. When not actively in use in employee's hands, moist mop cloths should be stored in sanitizing solution.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Salad tongs resting on ready to eat salad with hand contact surfaces touching food.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket tested at 0ppm Chlorine in bar area. Sanitizer bucket tested at 10ppm in production area of kitchen. Please review manufacturer's directions and audit sanitizing solutions. Rec
*37 Food storage, prohibited areas - locker rooms
Employee lockers in dry storage room. Please move employee lockers to a different location.
2018-09-05 Pass w/ Conditions Routine CRITICAL 15
*28 Date marking > 24 hrs,on site,temp 41F
No date marking observed in walk in coolers or reach in coolers. Please date mark all employee processed foods.
*35 Hair Restraints effective
Employee observed working in kitchen without hair restraint. Please provide hair net or cap.
*10 Clean Sight and Touch
Can opener blade and surrounding mechanism shows buildup of food soils and other debris. Soda gun holster in bar area shows significant buildup of biofilms.
*31 Individual, disposable towels
No individual disposable paper towels available at hand wash sink in bar area.
*45 Unnecessary articles prohibited
Bicycle stored in dry storage area. Unnecessary items are prohibited from commercial kitchen storage areas.
*25 HACCP-Employee and Supervisory Training Plan
A HACCP plan should be in place for Sushi Rice. Rice was at 77.0°F. Rice at that temperature may be a favorable environment for pathogen growth. Please develop a HACCP plan for sushi rice.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored in walk in cooler over other foods.
*18 Toxic items labeling-non original container
Unlabeled sanitizer bucket near wait staff preparation area. Additionally, spray bottles not clearly labeled (some labels have become illegible).
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Houseflies in kitchen area. Please consult with pest control service. Recommend keeping trash cans covered as much as possible.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Handle for ice scoop resting on food ice in wait staff service area.
*36 Cloths in-use for wiping between uses stored
Moist mop cloths stored on cutting board in production area of kitchen. When not actively being used in employee's hands mop cloths should be stored in sanitizing solution.
*43 Light bulbs, light shields provided
Light shield missing in main production area of kitchen. Light not functioning in walk in cooler.
*07 Food safe, good condition, unadulterated, and honestly presented
Cannisters of pre-made biscuits opened in walk in cooler, under raw shell eggs. Opened package of processed cheese appears to be distressed in walk in cooler.
*41 Food storage containers, identified with common name of food.
Please label employee processed foods with label clearly identifying contents of container.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Water observed behind restaurant. Plant and moss growth indicate that water is not being properly drained to a sanitary sewer. Sound of dripping water also observed. Please make repairs.
2018-02-09 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
can opener with food particles on it must wash and sanitize
*18 Toxic items labeling-non original container
spray bottle
*19 Water & Plumbing in good repair- per code
small leak 3cs faucet
*22 Handlers-Certificate Not On Site
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
hw was used to stored towel, cups
*43 Light bulbs, light shields provided
light bulb not working on hood
*45Floor, wall, ceiling - Exposed material
holes on the wall
*41 Food Labeling - Bulk Food w/ Card or Sign
2017-08-08 Pass Routine CRITICAL 8
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
ICE SCOOP HANDLE IN ICE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SHELL EGGS OVER FISH IN REACH IN COOLER
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*44 Trash can provided for papertowel waste
*39 Equipment in good repair and proper adjustment.
DAMAGED COOLER HANDLE
2017-02-02 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
COOKED RICE HELD AT ROOM TEMPERATURE
*39 Equipment in good repair and proper adjustment.
REACH IN COOLER LEAKING
*38 Thawing. under running water criteria
*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 CHICKEN STORED ABOVE FISH IN WALK IN COOLER
*24 Food Labeling- with common name of the food
*29 Temperature Measuring- accurate +/- 2'F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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