Ku Sushi
11661 Preston Rd #160, Dallas, TX 75230 · 75230 · Restaurant
Passed all 15 inspections — critical violations noted
2024-02-13 Pass Routine CRITICAL 6
*39 Keep utensils handles upright or protected
use scooper with a handle
*41 Food storage containers, identified with common name of food.
label squeeze bottles
*29 Food thermometers provided and accessible
provide thermometers for reach in coolers/display cooler
*25 Prevention of Clostridium Botulinum by ph 4.6<
provide pH testing kit to test ph for sushi rice
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*31 Handwashing lavatory - used for other purpose
use hand washing sink for hand washing only
2023-08-02 Pass Routine 6
*43 Light bulbs, light shields provided
lights out under vent hood
*31 Individual, disposable towels
Provide paper towels for hand sink at sushi bar
*41 Food identity and accurate representation
label squeeze bottles
*42 Dirty nonfood contact surfaces
clean bottom of RIC/RIF
*22 Accredited food handler certificate - 60 days
Provide food handlers certificates for employees
*10 Clean Sight and Touch
clean ice machine
2023-02-15 Pass Routine CRITICAL 8
*31 Handwashing lavatory - used for other purpose
use hand washing sink for hand washing only
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*42 Dirty nonfood contact surfaces
clean equipment
*43 Light bulbs, light shields provided
light out under vent hood
*06 Discard if TCS is in container w/ no date or day
keep time record for sushi rice
*34 Outer openings:closing holes, gaps
gap at the bottom of the back door
*35 Hair Restraints effective
employees must wear hair cover
*22 Accredited food handler certificate - 60 days
update food handlers certificates for employees
2022-08-18 Pass Routine CRITICAL 6
*28 Original cont. of RTE/PHF/Day1= day of opening
*19 Water & Plumbing in good repair- per code
Hand sink faucet
*02 Cold Hold (41øF/45øF or below)
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
*10 Clean Sight and Touch
Interior of Ice Maker
*45 Premises shall be maintained in good repair
Area below hand sink
2022-02-01 Pass Routine CRITICAL 6
*41 Food storage containers, identified with common name of food.
*47 Handler-Certificate Not on site
*02 Untreated shell eggs need to be at 45§F or <
*19 Water & Plumbing in good repair- per code
Repair faucet leak
*43 Light - 50 foot : Food and utensils area
Replace dead light bulb at vent hood
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over raw beef
2021-07-26 Pass Routine CRITICAL 8
*18 Toxic items labeling-non original container
*43 Light - 50 foot : Food and utensils area
*19 Water & Plumbing in good repair- per code
Repair faucet by dish machine. Repair leak at dump sink
*39 Equipment-doors, seal hinges adjusted/intact
Repair damaged cooler gaskets
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
Clean interior of ice maker
*44 Trash can provided for papertowel waste
2021-01-25 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Interior of ice maker
*31 Handwashing lavatory - used for other purpose
Do not use a hand sink for string items
*36 Cloths in-use for wiping between uses stored
*43 Light - 50 foot : Food and utensils area
Replace dead light bulb at vent hood
*19 Water & Plumbing in good repair- per code
Pipe leak under 3 comp sink, hand sink faucet
*39 Equipment-doors, seal hinges adjusted/intact
Repair damaged cooler gaskets
2020-08-05 Pass Routine CRITICAL 7
*10 Food thermometer cleaned before use
*19 Water & Plumbing in good repair- per code
Repair faucet leak
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
Maintain sanitizer at 50ppm
*03 Food products not maintained at 135øF or above
*02 Cold Hold (41øF/45øF or below)
*31 Handwashing lavatory - used for other purpose
Do not use hand sink for cleaning thermometers
2020-01-29 Pass Routine CRITICAL 8
*22 Handlers-Certificate Not On Site
*19 Water & Plumbing in good repair- per code
Leak at 3 comp sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat over veggies in freezer
*10 Chlorine sanitizer concentration, minimum temp.
Maintain dish machine sanitizer solution conc. at 50PPM
*44 Trash can provided for papertowel waste
*02 Cold Hold (41øF/45øF or below)
Shredded crab held at 46F. Maintain at 41F or below.
*31 Handwashing lavatory - accessible
*39 Equipment in good repair and proper adjustment.
Repair cooler gaskets
2019-06-24 Pass Routine CRITICAL 9
*29 Sanitizing solutions, testing devices
*31 Handwashing lavatory - used for other purpose
dumping ice in hand sink
*36 Cloths in-use for wiping between uses stored
*39 Equipment in good repair and proper adjustment.
Repair reach in cooler gaskets
*22 Handlers-Certificate Not On Site
*19 Water & Plumbing in good repair- per code
repair leak at 3 comp sink faucet
*43 Ventilation hood systems, adequacy
repair ventilation hood system
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
2018-12-20 Pass Routine CRITICAL 9
*31 Handwashing lavatory - used for other purpose
utensils stored in hand sink
*19 Water & Plumbing in good repair- per code
faucet leak at 3 comp sink
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
evidence of drinking at prep area
*44 Trash can provided for papertowel waste
*38 Thawing. under running water criteria
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store beef over fish in cooler
*29 Cold/hot hold unit thermometer easily viewable
2018-06-19 Pass Routine CRITICAL 9
*44 Trash can provided for papertowel waste
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored over cooked chicken
*31 Handwashing lavatory - used for other purpose
glasses stored in hand sink
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
*28 Date marking > 24 hrs,on site,temp 41F
*39 Equipment in good repair and proper adjustment.
cooler gaskets
*15 Contact RTE Products w/ Bare Hands
2017-12-27 Pass Routine CRITICAL 7
*29 Sanitizing solutions, testing devices
provide chlorine test strips
*31 Handwashing lavatory - used for other purpose
using a hand sink for dumping waste
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
interior of ice maker
*28 Date marking > 24 hrs,on site,temp 41F
*44 Trash can provided for papertowel waste
*18 Toxic items labeling-non original container
2017-06-22 Pass Routine CRITICAL 10
*22 Handlers-Certificate Not On Site
*29 Sanitizing solutions, testing devices
*10 Chlorine sanitizer concentration, minimum temp.
DISH WASHING MACHINE TESTED 0 PPM AFTER THREE RUN
*32 Approved Food Contact Equip.
REMOVE ALL WOODEN EQUIPMENT
*34 Outer openings:closed,tight-fitting windows
REPAIR BACK DOOR OF OPEN GAP
*47 Conditions of Permit-in use of food equipment
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHED HANDS WITHOUT SOAP
*42 Floors/walls/ceiling/nonfood dirty
DUSTY CEILING & VENTS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW CHICKEN STORED ABOVE COOKED PRODUCTS FROM WALK IN COOLER
*21 RFSM - Not On Site
2016-12-01 Pass Routine CRITICAL 9
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
FINAL NOTICE! SUSHI RICE
*31 Individual, disposable towels
*29 Sanitizing solutions, testing devices
*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. OBSERVED RAW CHICKEN STORED ABOVE COO
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
NO WOODEN EQUIPMENT ALLOWED
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
COOKS IN SUSHI LINE
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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