Little Katana
13375 Noel Rd #1370, Dallas, TX 75240 · 75240 · Restaurant
Passed all 11 inspections — critical violations noted
2022-02-22 Pass Routine 3
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Remove card board lining throughout kitchen
*42 Dirty nonfood contact surfaces
*36 Cloths in-use for wiping between uses stored
Store wipe cloths in bucket between use
2021-08-24 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
cold holding foods must me maintained at the correct temperature 41 F/below
*47 Other Violations
replace the missing ice machine lid/panel
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
sushi rice observed without time stamp
*35 Eating food, chewing gum, drinking beverages, or using tobacco
properly store personal items food inside ric
2021-02-09 Pass Routine CRITICAL 6
*06 Time as PHC:provide written procedures on site
SHRIMP TEMPURA FOR SUSHI
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
RAW SHELL EGGS STORED ABOVE RTE COOKED CHICKEN IN RIC
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*47 Conditions of Permit-in use of food equipment
2020-08-28 Pass Routine CRITICAL 4
*29 Cold/hot hold unit thermometer easily viewable
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs over other ready to eat items
*21 RFSM - Not On Site
Register certificate with the city of dallas
*20 Grease Trap Tickets
2020-01-13 Pass Routine CRITICAL 8
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Eggs were store above RTE foods (carrots, lettuce).
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine concentration falls below required 50 ppm in hand sink.
*22 Handlers-Certificate Not On Site
All employees must possess a food handler certificate.
*32 Maintain in Good Repair
Gaskets were peeling off one of the coolers.
*34 Controlling pests. Eliminating harborage conditions
Observed fruit fly in the back room.
*36 Cloths in-use for wiping between uses stored
*37 Storing the food where it is not exposed to splash, dust, or other contamination
A wiping cloth was stored on top of the Sushi rice.
*39 Store equipment & utensils in a clean, dry place
Utensils (knives, spatulas) can't be stored between creases.
2019-08-07 Pass Routine CRITICAL 5
*27 Cooling, heating, and holding capacities. Equipment
one of the reach in coolers was set at 50 degrees F; the temperature was set to 41 by adjusting the knob;
*02 Cold Hold (41øF/45øF or below)
salmon measured at 45 degrees F
*20 Grease Trap Tickets
most recent grease trap ticket is from 12/2018
*10 Clean Sight and Touch
black bacteria buildup observed in the soda nozzles
*31 Handwashing lavatory - used for other purpose
dishes must be washed in the three compartment sink
2019-02-08 Pass Routine CRITICAL 5
*18 Toxic items storage adjacent to food/utensils
sanitizer bucket stored on the floor adjacent to food containers
*10 Clean Sight and Touch
clean the inside of the microwave thoroughly
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored on the second shelf from the top inside the ric
*45 Walls easily cleanable and light in color
food residue/stains on the walls
*25 Prevention of Clostridium Botulinum by ph 4.6<
ph meter needed for the sushi rice
2018-08-08 Pass Routine CRITICAL 4
*45Floor, wall, ceiling - Exposed material
holes/openings in the ceiling tiles throughout
*10 Clean Sight and Touch
clean the residue on top of the refrigerators and on the sides of the refrigerators
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish stored above sliced oranges inside the reach in cooler
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
2018-02-05 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
chicken measured at 60 degrees F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw salmon stored above ready to eat sliced oranges inside the reach in cooler
*31 No soap at handsink
*29 Sanitizing solutions, testing devices
quat test strips needed for quat solution
*22 Handlers-Certificate Not On Site
*10 Clean Sight and Touch
clean the inside of the ice machine thoroughly-pink slime observed
*23 Water pressure specifications
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler measured at 58 degrees F
2017-08-08 Pass Routine CRITICAL 6
*29 Thermometers to be accurate +/- 3'F
Point of usage refrigerator thermometer at 9.5 degrees above the actual temperature
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
*02 Cold Hold (41øF/45øF or below)
Raw breaded shrimp held at 58.2 degrees outside of refrigeration
*35 Hair Restraints effective
*31 Handwashing lavatory - accessible
*42 Nonfood-contact surfaces material
Newspaper lined surfaces
2017-03-15 Pass Routine 7
*22 Handlers-Certificate Not On Site
*42 Ventilation hood systems
*29 Sanitizing solutions, testing devices
*21 RFSM - Not On Site
*45Floor, wall, ceiling - Exposed material
Missing ceiling tile over the ice maker
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*33 Warewashing sinks and drain boards, self-draining.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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