Murphys Deli
2323 Victory Ave #150, Dallas, TX 75219 · 75219 · Restaurant
Passed all 11 inspections — critical violations noted
2022-02-01 Pass Routine CRITICAL 4
*19 Water & Plumbing in good repair- per code
LEAK AT FAUCET HEAD ASSEMBLY
*29 Outfitter-Thermometer.
NEEDED IN RIC
*32 Damaged Equipment
DOOR GASKET ON RIC
*47 Other Violations
HANDWASH SIGN
2021-08-19 Pass Routine 5
*19 Water & Plumbing in good repair- per code
LEAK AT 3CS
*22 Accredited food handler certificate - 60 days
NO CARDS
*31 Individual, disposable towels
NEEDED AT HAND SINK
*32 Damaged Equipment
DOOR GASKETS ON RIC
*47 Other Violations
NOTICE NEEDS TO BE POSTED
2021-02-25 Pass Routine 3
*32 Damaged Equipment
door gaskets
*19 Water & Plumbing in good repair- per code
3 comp sink is leaking
*22 Accredited food handler certificate - 60 days
needed for temporary employee
2020-08-12 Pass Routine CRITICAL 4
*31 Individual, disposable towels
no paper towels found at the hand sink
*19 Water & Plumbing in good repair- per code
leak at the 3 COMP sink
*02 Cold Hold (41øF/45øF or below)
temps in middle cooler are above 45F
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
staff member needs food handler card, was cited on the last report
2019-12-11 Pass Routine CRITICAL 7
*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn
SIGN EMPLOYEE REPORTING AGREEMENT(ADVISED MANAGER TO OBTAIN FROM STATE WEBSITE)
*22 Handlers-Certificate Not On Site
OBTAIN
*21 Outfitter-Certified Food Manager
NO STANDARDS OF PROCEDURES FOR BODILY FLUIDS CLEAN UP (ADVISED MANAGER TO OBTAIN FROM STATE WEBSITE)
*02 Cold Hold (41øF/45øF or below)
SEE FOOD TEMPS
*31 Individual, disposable towels
PROVIDE
*41 Food Labeling - Bulk food for self dispensing
LABEL ALL WHITE CONTAINERS AND BOTTLES
*47 Handwashing signage
PROVIDE
2019-06-13 Pass Routine CRITICAL 5
*24 Food Label- manufacture/packer/distrubtor name
FOR ALL PREPACKAGED ITEMS IN FRONT COLD HOLD
*47 Handwashing signage
AT HAND SINK
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM 47 DEGREE F, TUNA SALAD 48 DEGREE F, CHICKEN SALAD 49 DEGREE F
*28 Original cont. of RTE/PHF/Day1= day of opening
ITEMS IN WIC
*31 Individual, disposable towels
IN PAPER TOWEL HOLDER
2018-12-13 Pass Routine 3
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS IN BACK COOLER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
*24 Food Label- manufacture/packer/distrubtor name
FRONT ITEMS
2018-06-27 Pass Routine CRITICAL 4
*24 Food Label- manufacture/packer/distrubtor name
FOR BAKED GOODS AND YOGURT
*03 Food products not maintained at 135øF or above
GROUND BEEF 116 DEGREE F
*18 Toxic items stored above food/utensils
WINDEX ABOVE FOOD PRODUCT
*39 Store equipment & utensils in a clean, dry place
TONG STORED AT SPLASH GUARD
2017-12-20 Pass Routine CRITICAL 6
*03 Food products not maintained at 135øF or above
GROUND BEEF 92 DEGREE F
*36 Cloths in-use for wiping between uses stored
*39 Store equipment & utensils in a clean, dry place
CAN NOT STORE KNIVES IN BETWEEN EQUIPMENT
*31 Handwashing lavatory - used for other purpose
ITEMS IN BACK HAND SINK
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED OPEN CONTAINER DRINK IN PREP AREA
*24 Food Label- manufacture/packer/distrubtor name
ON BAKED GOODS AND YOGURT
2017-08-15 Pass Routine CRITICAL 8
*14 Cleaning procedure--steps Improper drying method
Employee observed drying hands with cloth towel after washing hands.
*42 Nonfood-contact surfaces material
Remove cardboard being used a barrier in reach in coolers. If spills are to be prevented, use a surface that is easily cleaned and sanitized and non absorbent.
*29 Sanitizing solutions, testing devices
Test strips for chlorine sanitizer on site, but no color guide to determine concentration.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Employee cell phones being charged over work surface and deli slicer in back prep area.
*10 Equipment and Utensils Sanitization
No sanitizer prepared at time of inspection. Advise incorporating the creation of sanitizer as part of beginning of opening processes.
*36 Cloths in-use for wiping between uses stored
Multiple moist towels stored out of solution. Towels should either be in employee's hand in use or stored in sanitizing solution.
*28 Date marking > 24 hrs,on site,temp 41F
Date marking not observed on employee processed productions in reach in cooler.
*31 Individual, disposable towels
Hand wash sink paper towel dispenser not functioning at both hand washing locations. Paper towels were provided but were some distance away from hand wash sink.
2017-02-15 Pass Routine CRITICAL 5
*29 Sanitizing solutions, testing devices
No test strips were available at time of inspection. please provide test strips such that employees may test sanitizing solution for proper concentration.
*35 Jewelry Prohibition
Employees may only wear a simple wedding band. All other jewelry is prohibited for preparing food.
*15 Bare hands contact with ready-to-eat foods
Bare hand contact observed. Employee was slicing romaine lettuce with bare hands and knife. Additionally employee removed accumulated lettuce from knife with bare hands.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Cardboard used throughout main part of primary production reach in cooler.
*36 Cloths in-use for wiping between uses stored
Moist cloths observed out of solution. In-use towels must be in use or stored in sanitizing solution of proper concentration.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.