Komali
4152 Cole Ave #106, Dallas, TX 75204 · 75204 · Restaurant
Passed all 7 inspections — critical violations noted
2019-08-07 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Food temps above 41-45F
*07 Food safe, good condition, unadulterated, and honestly presented
Moldy fruit found: lemons and raspberries, same as last inspection.
*10 Clean Sight and Touch
Ice bin interior is dirty.
*18 Chemical separate by spacing - Retail Sale
Chemical found by food items, same as last inspection.
*28 Do not exceed manuf. use by date
*36 Cloths in-use for wiping food spills used for no other purpose
Cloths are not to be used for keeping moisture off of food products. All damp towels are to remain in the sanitizing bucket.
*37 Storing the food at least 15 cm (6 inches) above the floor
Margarita drink mix found on the floor, same as last inspection. Hair found on the chicken (Kitchen Cooler)
*41 Food Label - Bulk food w/ manufatuter labeling
Label all bulk items
*47 Other Violations
Notification of current health inspection report available upon request.
*42 Dirty nonfood contact surfaces
Clean fan covers in the coolers.
2019-06-27 Pass w/ Conditions Routine CRITICAL 11
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Chicken stock was found at 50.5F. Place in small containers to cool faster.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy lemons in kitchen area.
*18 Toxic items stored above food/utensils
Found a can fuel stored above bulk food items.
*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont
Must have a 1 inch diameter to prevent backflow issues.
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
Date mark drink mixes in bar area.
*33 Warewash - Wash cycle temp. of chem. Sanitizer
Final rinse temperature reached 100F and not 120 as specified on the data plate in kitchen area.
*34 Pest Control
Observed fruit flies.
*36 Cloths in-use for wiping food spills used for no other purpose
Towels were found underneath cutting boards.
*37 Storing the food at least 15 cm (6 inches) above the floor
Margarita mix and box of potatoes were observed on the floor.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Use proper utensils for scooping food products.
*42 Nonfood-contact surfaces material
Repair rubber door gaskets.
2018-12-04 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
DIRTY CAN OPENER
*19 Water & Plumbing in good repair- per code
LEAK UNDER 3 COMP SINK
*32 Maintain in Good Repair
REPLACE BROKEN GASKETS
*31 Handwashing lavatory - used for other purpose
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
DO NOT STORE TONGS IN SANITIZER
2018-05-30 Pass Routine CRITICAL 10
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Missing the cover container on the chip lid ( located at the waiter station)
*35 Hair Restraints effective
Provide beard guards for workers in the kitchen.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a written procedure on vomiting and diarrhea.
*32 Equipment clearance of cleaning space
clean under the crates on a continuous basis. ( milk crates used as shelves)
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer in the reach in coolers at the end of the cook line.
*10 Clean Sight and Touch
Interior of the ice machine has mold and mildew.
*22 Handlers-Certificate Not On Site
Provide food handlers cards.
*18 Toxic items used according to law
the sanitizer at the bar dish machine is too strong. ( 100PPM)
*32 Maintain in Good Repair
broken gaskets
*42 Dirty nonfood contact surfaces
clean the gaskets molded and mildew.
2017-12-05 Pass Routine CRITICAL 10
*42 Dirty nonfood contact surfaces
clan the dirty gaskets on the reach in coolers. throughout the kitchen.
*25 Chemical sanitizer generated by a device located on-site shall be produced by a device that is o
the dish machine is broken but the location must wash everything at the three compartment sink.
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
seafood in sink without running water over the top .
*32 Equipment clearance of cleaning space
crate used as shelving in the walk in cooler
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a written procedure on vomiting, diarrhea and blood pathogens.
*37 Storing the food at least 15 cm (6 inches) above the floor
The onions sitting on the floor in the sack.
*42 Nonfood-contact surfaces material
The dolly's used under the ice bin or refrigerator units must be nonabsorbent material ( no carpet or wood material ) It meets one objective of wheels or legs but the material that its made out to mee
*42 Nonfood-contact surfaces material
repair or replace the broken gaskets on the reach in cooler. ( hot service line)
*35 Hair Restraints effective
Provide beard guards for the staff cooking and prepping.
*36 Cloths in-use for wiping between uses stored
Moist wiping clothes should be in sanitizer when not in use.
2017-05-12 Pass Routine CRITICAL 8
*31 Handwashing lavatory - accessible
Tortilla prep setup in front of hand sink
*10 Chlorine sanitizer concentration, minimum temp.
Bar dishwasher
*02 Cold Hold (41øF/45øF or below)
cactus in ice bin 54.4°F, pork belly in RIC 44.1°F, salsa in ice bin 51.6°F, salsa in ice bin45.1°F
*38 Thawing. Under refrigeration
Potatoes thawing at room temperature
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
cloth under cutting board
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw pork over mussels in WIC
*01 Cooling -- total 6 hours, 135-41øF
Rice made at 9am - temperature 57.9°F
2017-03-30 Pass w/ Conditions Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
pork chop 46.2 degrees Fahrenheit
*14 When to wash hands before donning new gloves
*15 Bare hands contact with ready-to-eat foods
employee handling tortillas
*27 Cooling, heating, and holding capacities. Equipment
inadequate ice bath at waiter station
*28 Date marking > 24 hrs,on site,temp 41F
tomato paste 3/16/17 - discard after 7 days; date marking prepared foods.
*29 Food thermometers provided and accessible
in all coolers
*31 Handwashing lavatory - used for other purpose
as storage
*32 Approved Food Contact Equip.
cloth under cutting boards
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
eggs on floor
*39 Soda nozzles and ice bin clean to remove soil
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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