Rapscallion
2023 Greenville Ave #101, Dallas, TX 75206 · 75206 · Restaurant
Passed all 7 inspections — critical violations noted
2019-12-13 Pass Follow-up CRITICAL 7
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*39 Store all equipment & utensil covered or inverted
COVER/ INVERT DISHES
*02 Cold Hold (41øF/45øF or below)
C. CARROTS 53.4f
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*28 Date marking > 24 hrs,on site,temp 41F
EXPIRED DATE MARKING ON PREPARED FOOD
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALL BY DISH MACHINE & 3 OMP SINK
2019-10-25 Pass w/ Conditions Routine CRITICAL 14
*02 Cold Hold (41øF/45øF or below)
Batter for fried foods
*39 Cutting surfaces.
resurface cutting boards
*35 Hair Restraints effective
properly restrain hair
*03 Food products not maintained at 135øF or above
C. potatoes 114.4F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination r. eggs stored with drinks
*10 Clean Sight and Touch
Clean RIC(s)
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*31 Handwashing lavatory - used for other purpose
utensil stored in hand sink
*20 Grease Trap Tickets
provide current grease trap records (March, 2018)
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*32 Damaged Equipment
remove / repair RIC
*45 Mats / Duckboards nonabsorbent
provide mats that are non-absorbent
*24 Shellfish tags kept for 90 days: do not mix shellstock
2019-04-17 Pass Follow-up CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
batter
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*39 Cutting surfaces.
resurface cutting boards
*24 Food packaged in a establishment, shall be labeled as specified in law
label s. bottles
*03 Food products not maintained at 135øF or above
creamy sauce 57.3F
*10 Clean Sight and Touch
clean all RIC
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*31 Handwashing lavatory - used for other purpose
utensil improperly stored in hand sink
2018-03-07 Pass w/ Conditions Routine CRITICAL 16
*19 Hand sink water temperature below 110'F
Maintain hot water at hand sink 110F within 20 seconds
*28 Date marking > 24 hrs,on site,temp 41F
expired date marking on prepared food items
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*02 Cold Hold (41øF/45øF or below)
C. Rice 63.6, cheese 39.7 and cole slaw 40.7
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*42 Dirty nonfood contact surfaces
clean drains
*35 Eating food, chewing gum, drinking beverages, or using tobacco
chewing gum
*40 Store single-service item in original package
*15 Contact RTE Products w/ Bare Hands
Bare hand contact on carrots
*18 Toxic items storage adjacent to food/utensils
toxics( S. buckets ) stored with food
*43 Light bulbs, light shields provided
provide more lighting under vent hood system
*31 Handwashing lavatory - accessible
Blocked
*34 Outer openings:closing holes, gaps
close holes in ceiling
2018-01-12 Pass w/ Conditions Routine CRITICAL 16
*47 Other Violations
Post signage “Current health inspection available upon request"
*28 Date marking > 24 hrs,on site,temp 41F
expired date marking
*02 Cold Hold (41øF/45øF or below)
g. onion 60.4
*22 Handlers-Certificate Not On Site
Certify all staff
*42 Floors/walls/ceiling/nonfood dirty
clean floors and drains
*43 Light bulbs, light shields provided
provide more lighting
*39 Keep utensils handles upright or protected
Handle improperly stored in food
*15 Contact RTE Products w/ Bare Hands
Bare hand contact on salad
*34 Outer openings:closing holes, gaps
closed all holes and gaps in ceiling
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*21 RFSM - Not On Site
display RFSM
*06 Discard if TCS is in container w/ no date or day
no date marking
*31 Handwashing lavatory - used for other purpose
hand sink for hand washing only!!
*18 Toxic items storage adjacent to food/utensils
Toxics stored with single service items
*35 Hair Restraints effective
provide hair restraints
2017-04-27 Pass Routine CRITICAL 9
*21 RFSM - Not On Site
need one on site at all times, post certs visible to customers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs over dairy and fresh produce corrected
*31 Handwashing lavatory - used for other purpose
@ bar
*14 When to wash hands before donning new gloves
wash before donning
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no personal drinks in food areas
*02 Cold Hold (41øF/45øF or below)
raw fish 49 F raw ground beef 50F
*03 Food products not maintained at 135øF or above
hot box set to 135F corn 92 F chicken 102 F second consecutive violation, Citation at next
*47 Conditions of Permit-in use of food equipment
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
no stagnant water
2016-10-20 Pass Routine CRITICAL 7
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinks in coolers w/ customer food
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw shrimp and scallops over cooked chicken
*02 Cold Hold (41øF/45øF or below)
fry station: scallops out of temp Cooler seems to be running hot on the bottom Grill cooler: tomatoes 49.1 F Also running hot , call for service
*21 RFSM - Not On Site
waiting for certificate, get registered
*29 Food thermometers provided and accessible
keep in every cooler
*41 Food storage containers, identified with common name of food.
label all
*03 Food products not maintained at 135øF or above
cooked chicken 119 F grits 120 F beef chuck 115 F turn hot box up
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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