Meerut Kabab House
11276 Harry Hines Blvd #103, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 2 prior failures on record
2019-05-08 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef Raw meat stored over fluid milk
*10 Clean Sight and Touch
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Floors/walls/ceiling/nonfood dirty
*35 Hair Restraints effective
Missing beard nets
*45 Unnecessary articles prohibited
Broken equipement
*34 Outer door: solid,selfclosing,tightfitting
*32 Approved Food Contact Equip.
Open can used for food storage
*01 Cooling -- total 6 hours, 135-41øF
Lentils cooling on the counter at 62.5 degrees
2018-11-01 Pass w/ Conditions Routine CRITICAL 14
*02 Cold Hold (41øF/45øF or below)
Yogurt held at 73.6 degrees -on the counter without a cooling source
*31 Handwashing lavatory - accessible
*33 Manual warewashing equipment, wash solution temp.
Lack of a hot water solution to wash dishes
*29 Food thermometers--small diameter probe
*20 Grease Trap Tickets
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 PIC ensures effective handwashing being done
*28 Date marking > 24 hrs,on site,temp 41F
*47 RFSM Certificate - Not Display
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw milk stored over fluid milk
*32 Approved Food Contact Equip.
Broken cutting board Scoops without handles
2018-10-23 Fail Routine CRITICAL 18
FAILED: *45 Unnecessary articles prohibited
Storage of unused equipment
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *40 Reuse of single service articles
FAILED: *41 Food storage containers, identified with common name of food.
FAILED: *47 RFSM Certificate - Not Display
FAILED: *27 Cooling, heating, and holding capacities. Equipment
Lack of hot holding facilities
FAILED: *24 Food Labeling- with common name of the food
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw chicken stored on the hand sink at 64.3 degrees Cooked chicken stored outside of the refrigerator at 64.1 degrees
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *21 RFSM - Not On Site
FAILED: *31 Handwashing lavatory - accessible
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *33 Manual warewashing equipment, wash solution temp.
FAILED: *34 Outer door: solid,selfclosing,tightfitting
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Total lack of sanitizing clean dishes
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling without a refrigeration method at 109.8 degrees
FAILED: *21 Demonstrateion of knowledge by PIC
FAILED: *43 Light - 10 foot : Walk-in, Dry storage
2018-10-11 Pass w/ Conditions Routine CRITICAL 14
*47 RFSM Certificate - Not Display
*42 Floors/walls/ceiling/nonfood dirty
*33 Manual warewashing equipment, wash solution temp.
Lack of a wash water solution to immerse the food service articles
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Restroom
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over ready ti eat foods Raw chicken stored over raw beef
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitzer solution
*22 Handlers-Certificate Not On Site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open bags of flour used to store food
*29 Cold/hot hold unit thermometer easily viewable
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roach infestation
*21 RFSM - Not On Site
*32 Equipment and Utensils Multiuse Materials durable
Single service scoops used to dip flour with
*27 Cooling, heating, and holding capacities. Equipment
Lack of cooling facilities on the preparation line
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-04-19 Pass Routine CRITICAL 9
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
*32 Approved Food Contact Equip.
Open can used for food storage
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef
*03 Food products not maintained at 135øF or above
Cooked chicken held at 100.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*35 Hair Restraints effective
*34 Outer openings:closed,tight-fitting windows
2018-04-11 Pass w/ Conditions Routine CRITICAL 14
*39 Keep utensils handles upright or protected
Bowl used as a flour scoop
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of sanitation of clean dishes
*01 Cooling -- total 6 hours, 135-41øF
Cooked chicken cooling on the counter at 52.5 degrees
*31 Individual, disposable towels
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*32 Equipment and Utensils Multiuse Materials durable
Using a broken cutting board
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Cheese at 49.2 degrees Raw chicken held at 73.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 PIC ensures employees are properly sanitizing equi
*40 Reuse of single service articles
*14 Hands wash procedures-without soap
*45 Unnecessary articles prohibited
Storage of unused items
*43 Light - 10 foot : Walk-in, Dry storage
2017-10-30 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
Cooked chicken held at 127.1 degrees
*19 Backflow prevention device - air gap
Spray hose
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chciken stored over cooked cooked foods and or ready to eat foods
*35 Hair Restraints effective
*43 Light bulbs, light shields provided
*14 When to wash hands after handling soiled equip/utensil
Need to wash hands after licking fingers
*02 Cold Hold (41øF/45øF or below)
Yogurt sauce at 55.8 degrees Cooked rice at 55.7 degrees
*34 Outer door: solid,selfclosing,tightfitting
*42 Floors/walls/ceiling/nonfood dirty
2017-10-20 Fail Routine CRITICAL 15
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooling containers of cooked rice and meat products on the counter
FAILED: *32 Approved Food Contact Equip.
Open can of tomato sauce used for food storage
FAILED: *22 Washing hands only at a designated hand sink
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw meat held held at 56.4 degrees - heat without a refrigeration source
FAILED: *09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw meat stored over cheese
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Back door was open, missing a self closing door
FAILED: *14 Hands wash procedures-without soap
FAILED: *10 Clean Sight and Touch
FAILED: *03 Food products not maintained at 135øF or above
Cooked chicken at 114.0 degrees
FAILED: *35 Hair Restraints effective
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bilk foods
FAILED: *19 Backflow prevention device - air gap
Spray hose hanging below the flood level rim of sink
FAILED: *44 Water, Plumbing, and Waste Sewage
Waste water leaking on the floor
FAILED: *46 A ware washing sink not used for hand washing or dumping mop water
2017-08-15 Pass Routine CRITICAL 11
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
test strips needed to test the strength of the sanitizer soln
*45 Walls easily cleanable and light in color
food debris observed on the walls in the back kitchen area
*34 Controlling pests. Eliminating harborage conditions
baby roach observed inside the kitchen area
*29 Food thermometers provided and accessible
thermometers needed inside every reach in cooler
*34 Outer door: solid,selfclosing,tightfitting
close the back door to prevent entry of insects into the establishment
*27 Cooling, heating, and holding capacities. Equipment
the reach in cooler was not set at the required temperature setting
*19 Water & Plumbing in good repair- per code
leaking pipe under the hand wash sink
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of rice stored on the floor of the storage area
*21 RFSM - Not On Site
expired registered food service manager certificate;
*02 Cold Hold (41øF/45øF or below)
beef measured at 44.5 degrees F and beef kabob measured at 49 degrees F; potatoes measured at 52 degrees F
*31 Individual, disposable towels
no paper towels inside the employee restroom
2017-03-06 Pass Routine CRITICAL 5
*45 Cleaning floors, dustless methods
*31 Individual, disposable towels
*35 Eating food, chewing gum, drinking beverages, or using tobacco
eating and drinking on the food prep table
*42 Ventilation hood systems
clean the vents
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
employees eating food on the food prep table
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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