Mama's Daughter's Diner
2610 Royal Ln, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 5 prior failures on record
2025-12-31 Pass New Retail Food 2022
No violations found.
2022-11-04 Pass Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
*43 Light bulbs, light shields provided
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
*34 Pest Control
*22 Accredited food handler certificate - 60 days
*42 Floors/walls/ceiling/nonfood dirty
*10 Clean Sight and Touch
*28 Date marking > 24 hrs,on site,temp 41F
2022-03-14 Pass Routine CRITICAL 11
*10 Clean Sight and Touch
CLEAN CAN OPENER.
*39 Cloth napkins shall be laundered between each use
*39 Utensils, single serve items 6 inches off - floor
OBSERVED FOOD TRAYS STORED ON THE FLOOR OF DRY STORAGE AREA.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING SODA MACHINE COMPRESSOR AND DIRTY ANY WATER DIRECTLY TO THE FLOOR DRAIN.
*24 Food Labeling- with common name of the food
FOOD CONTAINERS .
*45 Premises shall be maintained in good repair
REPAINT WALL AND CEILING OF WALK IN COOLER.
*43 Light bulbs, light shields provided
PROVIDE LIGHT SHIELDS TO THE LIGHTS ABOVE MIXER, BEVERAGE STATION, AND DRY STORAGE AREAS.
*42 Floors/walls/ceiling/nonfood dirty
i.e. FLOOR OF TRASH. AREA BEHIND COOKING EQUIPMENTS, WALLS OF FOOD DEBRIS AND STAINS, DUSTY VENT HOOD FILTERS AND CEILING/VENTS.
*02 Cold Hold (41øF/45øF or below)
DICED HAM 45'F, DICE TURKEY 47'F. MAINTAIN ALL COLD FOOD AT 41 'F OR LOWER AT ALL TIMES. KEEP SANDWICH LID CLOSED WHEN IT IS NOT USE.
*47 OTHER VIOLATIONS
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
2021-10-28 Pass Routine CRITICAL 10
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
*43 Light bulbs, light shields provided
*45Physical Facilities Floors,Walls,Ceilings
*42 Floors/walls/ceiling/nonfood dirty
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*34 Pest Control
*10 A chemical sanitizer used: contact times criteria
*47 Permit/license posted
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
2021-04-05 Pass Follow-up CRITICAL 11
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*02 Cold Hold (41øF/45øF or below)
EGG 53'F, HAM 47'F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*31 No soap at handsink
WAIT STATION
*45 Premises shall be maintained in good repair
1) MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR 2) SEAL ALL OPENING FROM WALLS AND REPLACE ALL MISSING COVE
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN STORAGE SHELVES, FOOD DEBRIS AND TRASH FROM AREA BEHIND/ BELOW EQUIPMENT, i.e STOVE , DEEP FRYERS. LIGHTS
*34 Outer door: solid,selfclosing,tightfitting
SEAL ALL GAPS AND HOLES FROM BACK DOOR AND WALS
*43 Light bulbs, light shields provided
REPLACE ALL MISSING LIGHT SHIELD AND END CAPS
*10 Clean Sight and Touch
CLEAN INTERIOR OF COOLERS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREAS ALLWOED, OBSERVED EMPLOYEES' DRINK STORED NEAR FOOD / EQUIPEMTN.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE
2021-03-08 Pass w/ Conditions Routine CRITICAL 14
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of most recent establishment inspection report is available upon request."
*24 Food Labeling- with common name of the food
FLOUR CONTINERS???
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*43 Light bulbs, light shields provided
REPLACE ALL MISSING LIGHT SHIELD AND END CAPS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW CHICKEN ABOVE BEEF.
*34 Pest Control
OBSERVED RODENT DROPPING FROM DISHWASHING ROOM.
*18 Rodent bait stations
*45 Premises shall be maintained in good repair
MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR TILES.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DEEP FRYER, FLOOR AREA BEHIND OVEN AND STOVE, DUSTY AIR VENTS AND CEILING, CLOSE ALL OPENED ELECTRICAL WIRES BOX, CLEAN STORAGE SHELVES, DISHWASHING MACHINE, CLEAN FLOOR OF FOOD DEBRIS ESPECIALL
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
PROVIDE TO EMPLOYEES AT ALL TIIMES.
*31 No soap at handsink
HAND SINK NEXT TO MIXER
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN WIPING CLOTHES SANITIZER BUCKET AT 100 PPM FOR CHLORINE, OR Q.A. AT 200 PPM, TESTED AT 0 PPM.
2020-08-20 Pass Routine CRITICAL 11
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*46 Covered waste receptacle for women's restroom
*03 Food products not maintained at 135øF or above
SAUSAGE PATTIES 130'F
*45 Premises shall be maintained in good repair
CHECK LWATER EAK FROM CEILING
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DIRTY WALLS, CEILING , FROM WALK IN COOLER / FREEZER
*10 Clean Sight and Touch
CLEAN REACH IN COOLERS OF FOOD DEBRIS, CAN OPENER
*43 Light bulbs, light shields provided
KITCHEN
*31 Handwashing lavatory - accessible
KEEP MIXER AREA HAND SINK IN WORKING CONDITION WITH SOAP AND PAPER TOWEL.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
NOT ON SITE
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
KEEP FOOD HANDLER CERTIFICATES ON SITE
2020-02-26 Pass Routine CRITICAL 12
*35 Eating food, chewing gum, drinking beverages, or using tobacco
FEMALE KITCHEN EMPLOYEE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DIRTY WALLS, CEILING , LIGHTS FROM KITCHEN AND WALK IN COOLER / FREEZER. DEICE WALK IN FREEZER FLOOR
*10 Clean Sight and Touch
CLEAN REACH IN COOLERS OF FOOD DEBRIS
*36 Cloths in-use for wiping between uses stored
*45 Floor& wall junctures- coved & sealed
CLOSE ANY OPENING FROM WALLS AND CEILING. REPLACE ALL LOOSE TILES FROM FLOOR
*43 Light bulbs, light shields provided
ALL LIGHTS FROM KITCHEN
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*41 Food storage containers, identified with common name of food.
LABEL ALL FOOD CONTAINERS
*03 Food products not maintained at 135øF or above
FRIED CHICKEN 120'F
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2019-07-12 Pass Routine CRITICAL 9
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLES IN DISH WASHER AREA
*10 Clean Sight and Touch
EXCESS WATER ON THE BOTTOM OF THE REACH IN COOLER ( GRILL AREA )
*24 Food Labeling- with common name of the food
UNLABELED BULK FOOD INGREDIENT CONTAINERS
*28 Date marking commercially prepared RTE/ TCS food
COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )
*31 No soap at handsink
BACK HAND SINK ( NEAR THE LARGE MIXER ) NOT LOADED WITH SOAP
*36 Cloths in-use for wiping between uses stored
SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE
*43 Clean vent syst:Intake/exhaust air ducts
DUSTY INTAKE VENT
*42 Floors/walls/ceiling/nonfood dirty
EXCESS WATER ON THE FLOOR OF THE WALK IN COOLER
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
ICE SCOOP RESTING INSIDE THE ICE BIN
2019-03-27 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored cooked salsa
*40 Reuse of single service articles
*10 Clean Sight and Touch
Can opener
*20 Grease Trap Tickets
03-05-19 LES
*31 Individual, disposable towels
*02 Cold Hold (41øF/45øF or below)
Pie case temperature at 44.5 degrees Cole slaw at 54.5 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*45 Attachments to walls and ceilings shall be easily cleanable
Vents stuffed with rags
*42 Floors/walls/ceiling/nonfood dirty
2019-03-03 Pass w/ Conditions Routine CRITICAL 12
*42 Nonfood-contact surfaces material
Rock leg for the stove
*43 Heating/ventilation: designed and installed
Heating equipment non enclosed with holes in the ceiling
*32 Equipment and Utensils Multiuse Materials durable
Single service cup used as a food scoop
*01 Cooling -- total 6 hours, 135-41øF
Cooling Time controlled for safety foods with in 6 hours Beef at 43.6 degrees Beef stew at 43.1 degrees
*18 Toxic items stored above food/utensils
Sterno stored over toothpicks
*31 Handwashing lavatory - accessible
Hand next to the oven
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw cracked shell eggs stored over ready to eat blue dressing
*28 Date marking > 24 hrs,on site,temp 41F
*07 Food safe, good condition, unadulterated, and honestly presented
Tuna held for more than 7 days
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Bakery hand sink missing waste water plumbling
*21 RFSM - Not On Site
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
2019-01-24 Pass w/ Conditions Routine CRITICAL 14
*28 Date marking > 24 hrs,on site,temp 41F
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Jalepeno's held at 73.1 degrees
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*31 Handwashing lavatory - accessible
Hand sink next to the oven
*14 When to wash hands after handling soiled equip/utensil
Cook
*45Floor, wall, ceiling - Exposed material
Holes in the ceiling
*19 Backflow prevention device - air gap
Ice maker in need of an air gap Attached hose at the three compartment sink
*21 RFSM - Not On Site
*35 Hair Restraints effective
*42 Nonfood-contact surfaces material
Rock used for a stove leg Duct tape the handle Wood directly on the floor
*43 Clean vent syst:Intake/exhaust air ducts
Cooks area vents filled with paper and cloth towels
*38 Thawing. under running water criteria - water velocity
*40 Reuse of single service articles
*39 Keep utensils handles upright or protected
2018-08-30 Pass Routine CRITICAL 10
*31 Handwashing lavatory - accessible
Dough room and hot food line
*28 Date marking combined ingredients for RTE/ TCS food
*42 Nonfood-contact surfaces material
Foil lined surfaces A rock used as a leg tot he stove
*33 Warewashing sinks and drain boards, self-draining.
Missing drain boards at the manual dish washing sink
*21 PIC ensures food properly and rapidly cooled
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*40 Reuse of single service articles
*01 Cooling -- total 6 hours, 135-41øF
Sic inch pan of stew at 54.4 cooling in the refrigerator over night Six inch pan of stew at 46.4 degrees cooling in the refrigerator over night Six inch pan at 46.0 degrees cooling in the refrigera
*02 Cold Hold (41øF/45øF or below)
Fluid milk held at 48.0 degrees Egg wash at 53.5 degrees Top of the cook's point of usage refrigerator boiled eggs at 58.2 degrees
*45Floor, wall, ceiling - Exposed material
2018-07-20 Pass w/ Conditions Routine CRITICAL 14
*34 Outer door: solid,selfclosing,tightfitting
*01 Cooling -- within 2 hours, 135-70øF
Gravy cooling ont he counter at 109.1 degrees Cooked sweet peas cooling on the counter at 109.1 degrees Roast beef cooling to 47.8 degrees for more than 6 hours Chicken and dumpling cooling in a 4
*45 Attachments to walls and ceilings shall be easily cleanable
HAVC equipment needs to be enclosed
*18 Toxic items storage adjacent to food/utensils
Peanut butter and windex stored together
*15 Bare hands contact with ready-to-eat foods
Bare hand contact on salmon patties
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Wiping rags not stored in the wiping rack water
*27 Cooling, heating, and holding capacities. Equipment
Broken refrigerators - Walk n refrigerator and point of usage refrigerator
*28 Date marking combined ingredients for RTE/ TCS food
*19 One Inch Air Gap
Ice machine missing an air gap
*21 PIC ensures effective handwashing being done
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*31 Hand sinks: number installed for convenient use
Cooks area without a hand sink
*02 Cold Hold (41øF/45øF or below)
Egg wash at 61.9 degrees
*42 Nonfood-contact surfaces material
Duct tape Rock used for stove leg
2018-03-28 Pass Routine CRITICAL 9
*42 Nonfood-contact surfaces material
Foil lined surfaces on top of the stove
*03 Food products not maintained at 135øF or above
Sausage patties held at 127.9 degrees
*19 Plumbing System Construction
Water leak on the drain pipe at the front ice maker
*31 Handwashing lavatory - accessible
Kitchen hand sink inaccessible Bakery mixing hand sink - blocked by the bowls
*33 Warewashing sinks and drain boards, self-draining.
Missing one attached drain board
*40 Handle & dispense of cleaned utensils, single-use
Single service non inverted
*36 Cloths in-use for wiping between uses stored
Bakery and prep sink areas
*02 Cold Hold (41øF/45øF or below)
Air temperature of 45.0 degrees - restaurant theromter Air temperature of 46.8 degrees - Dallas therometer
*18 Toxic items stored above food/utensils
Sterno over tooth picks
2018-03-18 Fail Routine CRITICAL 18
FAILED: *45 Ceiling easily cleanable and light in color
Cleaning vents over the grill stuffed with news paper
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Cooked stew at 48.9 degrees from the night before in a 6 inch full pan filled to the top
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking on cooked foods, specifically: Sliced ham Cooked meat loaf Stew
FAILED: *40 Reuse of single service articles
Reusage of pie plates and jugs that were used for orange juice
FAILED: *19 One Inch Air Gap
Front ice maker in need of an air gap Broken backflow device at the attached hose for the mop sink
FAILED: *03 Food products not maintained at 135øF or above
Cooked sausage held in the warmer at 94.9 degrees
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pancake batter containing raw shell egg is sotored over salad dressing
FAILED: *33 Manual ware washing, sink compartment requirement
The drill with a mixer blade was used on the mashed potatoes made with milk, then super rinsed without soap or sanitizer and put back in it's storage placed
FAILED: *47 Food prep/utensil wash/mop sink not for hand wash
FAILED: *14 When to wash hands between raw and RTE foods
Observed cook handle raw shell hands without gloves and continue to prepare food without washing his hands
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *18 Toxic items storage adjacent to food/utensils
Stainless steel cleaner stored next to mustard
FAILED: *42 Dirty nonfood contact surfaces
Foil lined surfaces Duct tape on the spray hose at the dishstation A rock is used as the stove leg
FAILED: *02 Cold Hold (41øF/45øF or below)
Whole boiled eggs on the top of the point of usage refrigerator at 46.6 degrees Pickles at 46.8 degress on the top of the point of usage refrigerator
FAILED: *35 Hair Restraints effective
Missing beard nets
FAILED: *31 Handwashing lavatory - accessible
Two of the four hand sinks were inaccessible
2018-03-17 Fail Routine CRITICAL 21
FAILED: *35 Hair Restraints effective
hair and beard nets needed
FAILED: *18 Toxic items used according to law
raid
FAILED: *02 Cold Hold (41øF/45øF or below)
Egg wash for the chicken fried steaks held without a refrigeration source at 58.4 degrees
FAILED: *14 When to wash hands after handling soiled equip/utensil
Dishwasher
FAILED: *03 Food products not maintained at 135øF or above
Cooked sausage held at 107.3 degrees
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over ready to eat vegetables(carrots) Raw breaded chicken fried steaks stored over cooked beef Raw cracked eggs stored over salad dressing
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Easy eggs in a quart container dated 12-07-2017
FAILED: *19 One Inch Air Gap
Front air maker drain Backflow device at the utility sink with the attached hose is broken
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Stew from yesterday cooled to 47.2 degrees after speeding the night in the walk in refrigerator
FAILED: *33 Manual ware washing, sink compartment requirement
Observed employee washing a pan lid with a super rinse without soap and lack of a sanitizing solution
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *45 Walls and ceilings, studs, joists, and rafters
FAILED: *31 Handwashing lavatory - accessible
Cooks hand sink in the next room and blocked by equipment Mixing room hand sink blocked by the mixing bowls
FAILED: *40 Reuse of single service articles
Disposal pie plates reused
FAILED: *32 Equipment & Utensils resistant pit,chip, crazing
Crazed lexan
FAILED: *34 Outer openings:closing holes, gaps
Rag in the door way
FAILED: *42 Nonfood-contact surfaces material
Rock used for a table leg
FAILED: *39 Loosely cover cooling foods
Lack of covers on prepared foods
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Total lack of date marking
2018-03-07 Fail Routine CRITICAL 16
FAILED: *19 One Inch Air Gap
Front ice maker
FAILED: *19 Plumbing System Construction
Water leak at the front ice maker Kitchen water leak from the ceiling
FAILED: *40 Reuse of single service articles
FAILED: *33 Warewashing sinks and drain boards, self-draining.
Missing both drain boards from the three compartment sink
FAILED: *14 When to wash hands after handling soiled equip/utensil
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *47 Food prep/utensil wash/mop sink not for hand wash
Observed employee's rinse their hands in the three compartment sink instead of washing their hands in the sink two feet away
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooling cooked onions under the prepration counter at 85.8 degrees - repeat Cooling tomato sauce for meat loaf under the prepration counter at 85.9 degrees
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat cooked chicken
FAILED: *10 Clean Sight and Touch
Dishes from the dishwasher were contaminated by the employee's Burnt on grease on pans Food contact work surfaces were in need of visible soil removal
FAILED: *31 Handwashing lavatory - accessible
Two hand sinks were blocked including but not limited to the dish washing hand sink
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *03 Food products not maintained at 135øF or above
Cooked chicken fired steaks held at 112.4 degrees under the glow ray Cooked mashed potatoes held on the unlit stove at 108.6 degrees Cooked meat loaf held at 102.7 on a shelf above the stove
FAILED: *02 Cold Hold (41øF/45øF or below)
Cole slaw held at 52.6 degrees Chicken wash held 51.8 degrees
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *36 Cloths in-use for wiping between uses stored
2018-02-07 Pass w/ Conditions Routine CRITICAL 12
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw meat Raw shell eggs stored over raw meat
*31 Hand sinks: number installed for convenient use
Cooks line
*35 Eating food, chewing gum, drinking beverages, or using tobacco
4th time in a row
*02 Cold Hold (41øF/45øF or below)
More than one flat of egg -held at 60.9 degrees Cream pies held at 45.2 degrees
*07 Food safe, good condition, unadulterated, and honestly presented
Liquid easy eggs expired 12-17-2017
*10 Chlorine sanitizer concentration, minimum temp.
Observed employee super rinsing sheet pans - lack of soapy water and sanitizer water
*14 When to wash hands after handling soiled equip/utensil
Mechanical dishwasher station
*27 Cooling, heating, and holding capacities. Equipment
Using broken refrigerators
*43 Light - 50 foot : Food and utensils area
*42 Dirty nonfood contact surfaces
A rock is used as a stove leg
*28 Date marking > 24 hrs,on site,temp 41F
Repeated
*19 Water & Plumbing in good repair- per code
2018-01-24 Fail Routine CRITICAL 16
FAILED: *21 PIC ensures food properly and rapidly cooled
FAILED: *40 Reuse of single service articles
FAILED: *43 Light - 50 foot : Food and utensils area
Repeat
FAILED: *45 Floor& wall junctures- coved & sealed
FAILED: *34 Outer door: solid,selfclosing,tightfitting
The back door was blocked open (Double repeat)
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Rim dented canned foods mixed with non dented cans of food
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *03 Food products not maintained at 135øF or above
Cooked bacon and onions held under the counter at 110.8 degrees
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored over chopped lettuce (Triple Repeat)
FAILED: *14 When to washWhen to wash hands after coughing/sneezing/eating/etc
Repeat
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Triple repeat
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Total lack of date marking- (Triple repeat)
FAILED: *18 Toxic items stored above food/utensils
Rubbing alcohol and hydrogen peroxide stored above food (Repeat)
FAILED: *42 Nonfood-contact surfaces material
Over leg is a rock with a 2x4 on top
FAILED: *02 Cold Hold (41øF/45øF or below)
Cottage cheese and pineapple held at 55.8 degrees, with ice on the bottom only Egg wash for chicken fried product held at 51.4 degrees without a source of refrigeration Cream pies held at 52 degrees
FAILED: *31 Handwashing lavatory - accessible
Three hand sinks in the kitchen were blocked -( Triple repeat)
2018-01-16 Pass w/ Conditions Routine CRITICAL 10
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed
*28 Date marking > 24 hrs,on site,temp 41F
*03 Food products not maintained at 135øF or above
Chicken fried steak at 125.2 degrees
*19 Plumbing System Construction
Plumbing leak at the three compartment sink, repaired with plastic wrap
*31 Handwashing lavatory - accessible
*14 When to wash hands after handling soiled equip/utensil
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Chicken wash at 52.0 degrees French dressing at 52.2 degrees Potato salad at 61.3 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked eggs - refrigerator in the side beverage area
*18 Toxic items used according to law
Raid
2017-12-22 Fail Routine CRITICAL 15
FAILED: *35 Hair Restraints effective
Beard nets missing
FAILED: *14 When to wash hands between raw and RTE foods
Observed cook crack raw shell eggs and then to ready to eat foods without washing his hands
FAILED: *31 Handwashing lavatory - accessible
Bread mixing area and rear preparation hand sink
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cool method on the five gallon of liquefied dressing
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored with cooked ham
FAILED: *32 Nonfood surfaces-design to be cleaned easily
Electrical juction boxes with exposed electrical wire are in need of covers
FAILED: *03 Food products not maintained at 135øF or above
Cooked sausage held at 116.3 degrees
FAILED: *43 Light bulbs, light shields provided
FAILED: *10 Clean Sight and Touch
"Clean" pans with old labels, and food particles
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Delivery - doors held open
FAILED: *40 Reuse of single service articles
FAILED: *18 Toxic items used according to law
Raid and hot shot in the kitchen
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *33 Warewashing sinks and drain boards, self-draining.
Pot and pan sink needs two drain boards
FAILED: *19 One Inch Air Gap
Ice machines
2017-06-30 Pass Routine CRITICAL 5
*10 Equipment and Utensils Cleaning-contamination
clean the ice machine
*22 Handlers-Certificate Not On Site
all employees that work directly with food preparation must obtain a valid food handler card
*31 Handwashing lavatory - used for other purpose
utensils stored inside the handwash sink
*02 Cold Hold (41øF/45øF or below)
sliced ham measured at 67 degrees F;raw meat measured at 45.7 degrees F
*37 Storing the food at least 15 cm (6 inches) above the floor
onions stored on the floor inside the storage area
2017-01-10 Pass Routine CRITICAL 2
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw steak stored next to ready to eat ham in the ric.
*31 Handwashing lavatory - used for other purpose
utensils inside the handwashing sink
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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