Pizza Inn
4304 Live Oak St, Dallas, TX 75204 · 75204 · Restaurant
Passed all 13 inspections — critical violations noted
2023-03-02 Pass Routine 3
*28 Date marking > 24 hrs,on site,temp 41F
Date mark RTE items
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk items
*45 Premises shall be maintained in good repair
Fix small leak at sink
2022-06-02 Pass Routine 4
*10 Clean Sight and Touch
Clean inside ice machine and ice dispenser
*21 RFSM - Not On Site
Obtain RFSM
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk items
*43 Light bulbs, light shields provided
Provide light shield
2021-11-05 Pass Routine 5
*10 Clean Sight and Touch
Clean ice dispenser at drink machine
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk food containers
*42 Dirty nonfood contact surfaces
Clean RIC gaskets and bottom and wall next to hand sink
*45 Premises shall be maintained in good repair
Replace wet ceiling tiles
*20 Grease Trap Tickets
Pump grease trap every 90 days and keep record on site
2021-05-21 Pass Routine 4
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverages stored on cutting board/prep table.
*42 Dirty nonfood contact surfaces
Clean exterior of RIC/WIC.
*45 Drying Mops-air dry
*10 Chlorine sanitizer concentration, minimum temp.
buckets and spray bottles less than 50 ppm
2020-10-26 Pass Routine 1
*10 Clean Sight and Touch
thoroughly clean the inside of the ice machine
2020-03-19 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
clean ice machine crevices
*20 Grease Trap Tickets
grease trap records not on site
*42 Dirty nonfood contact surfaces
gaskets in RIC needs to be cleaned
*45 Premises shall be maintained in good repair
broken tiles on floor
*47 Handwashing signage
handwash signage
2019-09-16 Pass Routine 5
*32 Approved Food Contact Equip.
Replace residential microwave with commercial unit.
*42 Dirty nonfood contact surfaces
Clean fan cover and door gasket to WIC.
*45 Drying Mops-air dry
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
2019-03-24 Pass Routine CRITICAL 8
*12 A food employee or conditional employee shall report to PIC the information as specified under (
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
REMOVE CARDBOARD SHELF LINERS IN WIC
*34 Outer door: solid,selfclosing,tightfitting
SEAL BACK DOOR
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE FOOD OBSERVED ON PREP TABLE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
INSIDE WIC
*42 Dirty nonfood contact surfaces
DUST ACCUMULATION OBSERVED ON FAN COVERS
2018-09-17 Pass Follow-up CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
pepperoni 58.1 and mushroom 72.5
*15 Contact RTE Products w/ Bare Hands
*37 Storing the food where it is not exposed to splash, dust, or other contamination
provide splash guard
*03 Food products not maintained at 135øF or above
pizza 98.2F
*22 Handlers-Certificate Not On Site
Certify all staff
*21 RFSM - Not On Site
*19 Hand sink water temperature below 110'F
*18 Toxic items storage adjacent to food/utensils
2018-08-17 Pass w/ Conditions Routine CRITICAL 16
*10 Clean Sight and Touch
clean RIF
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food stored above customer's food
*45 Drying Mops-air dry
*03 Food products not maintained at 135øF or above
p. pizza 104.3, pepperoni 166.2, c. pizza 113.0F
*19 Hand sink water temperature below 110'F
Maintain hot water at hand sink 110F within 20 seconds (83.1)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*34 Outer openings:closing holes, gaps
close all gaps in ceiling and reseal around doors in storage area
*02 Cold Hold (41øF/45øF or below)
r. dressing 51.2F, pasta 45.5, I. sausage , Mushroom 52.0F, pepperoni 52.7
*22 Handlers-Certificate Not On Site
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by storage (paper towels stored in food)
*21 RFSM - Not On Site
no RFSM on duty during inspection
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*42 Floors/walls/ceiling/nonfood dirty
clean floors and walls
*45 Premises shall be maintained in good repair
repair ceiling in establishment, peeling paint and ceiling in dry storage area and repair damage ceiling in customer's eating area
*14 Wash hands after all other activities
Lack of hand washing after all other activities
*43 Clean vent syst:Intake/exhaust air ducts
clean air vents and clean fan vent covers
2018-02-14 Pass Routine CRITICAL 12
*22 Handlers-Certificate Not On Site
certify all staff
*21 RFSM - Not On Site
no RFSM on duty during inspection
*19 Hand sink water temperature below 110'F
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
*45 Attachments to walls and ceilings shall be easily cleanable
ceiling tiles should be easy cleanable
*39 Equipment and Utensils Storage
*34 Outer openings:closing holes, gaps
close all holes in ceiling
*43 Clean vent syst:Intake/exhaust air ducts
*41 Food Labeling - Bulk Food w/ Card or Sign
*47 Handwashing signage
provide hand washing signs
2017-08-22 Pass Routine CRITICAL 10
*45 Ceiling easily cleanable and light in color
*42 Dirty nonfood contact surfaces
ceilings, blinds at prep area window, window sill, grids over buffet
*32 Nonfood surfaces-design to be cleaned easily
cardboard lining shelf
*02 Cold Hold (41øF/45øF or below)
canadian bacon 55.3°F. pizza sauce 49.0°F, mushroom 48.8°F, chicken wing 48.7°F, vanilla pudding 44.4°F
*47 Conditions of Permit-in use of food equipment
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*29 Temperature Measuring- accurate +/- 2'F
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket for dining area 200ppm
*37 Storing the food at least 15 cm (6 inches) above the floor
pizza sauce on floor
2017-02-15 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Ham 43.8 degrees Fahrenheit, Potato salad 49.0 degrees Fahrenheit
*10 Clean Sight and Touch
Clean soda dispenser nozzles.
*18 Toxic items storage adjacent to food/utensils
Hot Shot Roach killer under prep shelf.
*34 Outer door: solid,selfclosing,tightfitting
gap at side door (dry storage)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee chewing gum during food prep
*37 Storing the food where it is not exposed to splash, dust, or other contamination
protect from condensation in WIC
*42 Dirty nonfood contact surfaces
Clean walk-in cooler walls, A/C unit in prep area, and RIF bottom shelf.
*43 Light - 10 foot : Walk-in, Dry storage
*45 Premises shall be maintained in good repair
Exposed material - wall under hand sink/behind RIC.
*47 RFSM Certificate - Not Display
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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