One Main Place 2nd Floor Kitchen
1201 Main St, Dallas, TX 75201 · 75201 · Restaurant
Passed all 11 inspections — critical violations noted
2022-04-06 Pass Routine CRITICAL 3
*10 Clean Sight and Touch
dirty can opener and meat slicer. clean the bottom of the makeline
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. Violations marked with * pico 57* olives 61*
*07 Food safe, good condition, unadulterated, and honestly presented
sliced tomato sitting on a packing. you do not know where the packaging has been cross contamination
2021-07-24 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATOES 46
*18 Toxic items labeling-non original container
*24 Food Labeling- with common name of the food
*34 Controlling pests. Eliminating harborage conditions
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*39 Remove extra tablware when a consumer is seated
*42 Dirty nonfood contact surfaces
*43 Ventilation hood-prevent grease dripping
*36 Cloths in-use for wiping between uses stored
2020-12-02 Pass Routine CRITICAL 6
*42 Dirty nonfood contact surfaces
DIRTY REACH IN COOLER DOOR GASKETS ( HEAVY BUILD UP ) DIRTY VENT HOOD FILTERS
*43 Light bulbs, light shields provided
BURNED OUT LIGHT (VENT HOOD )
*10 Clean Sight and Touch
HEAVY MOLD PROLIFERATION IN ONE OF THE REACH IN COOLERS
*32 Damaged Equipment
BROKEN REACH IN COOLER DOOR GASKETS
*21 RFSM - Not On Site
EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER CERTIFICATE
*47 Handwashing signage
HAND WASH SIGN NEEDED FOR ONE OF THE HAND SINKS
2019-12-03 Pass Routine CRITICAL 6
*20 Grease Trap Tickets
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Cut tomatoes at 67.1 degrees "cooling" without a source of refrigeration
*18 Toxic items stored above food/utensils
*37 Storing the food at least 15 cm (6 inches) above the floor
Cereal
*02 Cold Hold (41øF/45øF or below)
Smoked salomon double panned on top of the point of usage refrigerator. The smoked salomon was hjeld at 54.4 degrees
*35 Hair Restraints effective
Missing beard nets
2019-09-23 Pass Routine CRITICAL 5
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE ITEMS IN DESIGNATED AREA
*43 Light 20 foot : Reach-in cooler
REPLACE LIGHT BULB
*28 Original cont. of RTE/PHF/Day1= day of opening
ENSURE PROPER DATE MARKING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER RTE MAYO
2019-03-22 Pass Routine 5
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE BEVERAGE OBSERVED ON TOP OF DISH MACHINE AREA
*32 Approved Food Contact Equip.
REMOVE NAPKIN FROM SILVERWARE CADDIES
*40 Single use articel wrapped or dispensed
MAINTAIN COFFEE/ TEA FILTERS
*41 Food storage containers, identified with common name of food.
SQUIRT BOTTLES
*43 Light 20 foot : Reach-in cooler
REPLACE BROKEN LIGHT
2018-09-05 Pass Routine CRITICAL 4
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
wash rag stored in lettuce bin
*32 Maintain in Good Repair
leak in reach in cooler
*10 Clean Sight and Touch
dirty microwave
*42 Nonfood-contact surfaces material
dirty gaskets
2018-03-19 Pass Routine 3
*43 Clean vent syst:Intake/exhaust air ducts
dusty fan covers
*28 Date marking > 24 hrs,on site,temp 41F
un marked milk for coffee
*32 Maintain in Good Repair
broken gaskets
2017-10-11 Pass Routine 4
*28 Date marking > 24 hrs,on site,temp 41F
*07 Food safe, good condition, unadulterated, and honestly presented
expired milk
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
dirty microwave
2017-04-27 Pass Routine CRITICAL 3
*10 Equipment and Utensils Sanitization
Dirty can opener blade. Suggest equipment be disassembled, cleaned, sanitized, and reassembled before being brought back into service
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Box of snack mix left open and exposed in dry storage area. Bags of other produce left on raw broccoli.
*28 Date marking > 24 hrs,on site,temp 41F
Greens in walk in cooler showed an expiration date of 4/17/17. Current date is 4/27/17. Management agreed to discard food.
2016-10-06 Pass Routine CRITICAL 2
*19 Hand sink water temperature below 110'F
hand wash sinks showed only 93.8°F and 106°F respectively. Make sure water temperature of hand wash sinks reaches at least 110°F
*42 Floors/walls/ceiling/nonfood dirty
Standing water at bottom of reach in cooler
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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