Sabaidee Restaurant LLC
5200 Lemmon Ave #100, Dallas, TX 75209 · 75209 · Restaurant
Mostly clean — 15 of 16 passed, one prior failure
2024-01-12 Pass Routine CRITICAL 11
*21 RFSM - Not On Site
no RFSM on site during the inspection
*02 Cold Hold (41øF/45øF or below)
cold hold temperatures must be at least 41F
*36 Cloths in-use for wiping between uses stored
dirty wiping cloths seen o the counter tops
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open drinking cup on counter at food prep area
*06 Discard TCS if date marked exceeds temp & time
clear thin large noodles out at room temperature , must be time stamped
*45 Premises shall be maintained in good repair
repair damaged ceiling tiles ( restroom)
*32 Maintain in Good Repair
shelves observed rusting inside the WIC
*22 Accredited food handler certificate - 60 days
all food handlers must obtain food handlers training
*29 Sanitizing solutions, testing devices
provide chemical test strips
*31 Individual, disposable towels
no paper towels at back hand sink
*45 Premises shall be maintained in good repair
properly store personal food drinks in WIC away from other food
2023-07-28 Pass Routine CRITICAL 7
*10 Sanitization after Cleaning
@ 3-comp sink
*19 Water & Plumbing in good repair- per code
Repair leaks under 3-comp sink
*37 Storing the food where it is not exposed to splash, dust, or other contamination
provide splash guard @ hand sink
*39 Utensils, single serve items 6 inches off - floor
ramikins
*43 Light - 50 foot : Food and utensils area
Repair damaged lights under venthood
*47 Other Violations
post 'choking poster' for public view
*21 RFSM - Not On Site
2023-02-16 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
Clean inside dirty microwave
*21 RFSM - Not On Site
ConsumerHealthRFSMandTemp.Dallascityhall.com
*32 Damaged Equipment
Repair cracked/chipped inner wall panel of ice machine
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Personal drink stored directly on top of food product inside WIC
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide covers for dry-ingredient product
*42 Dirty nonfood contact surfaces
Clean dirty RICs/RIF gaskets, WIC gaskets, and WIC A/C vents
*19 Water & Plumbing in good repair- per code
Connect drain pipe from ice machine to floor drains properly. Observed a stainless-steel pan catching draining water. Repair leaks on hand wash sink faucet and under 3-comp sink (pipes)
*45 Premises shall be maintained in good repair
tighten prep sink faucet to counter properly
2022-08-10 Pass Routine CRITICAL 6
*21 RFSM - Not On Site
*29 Food thermometers--small diameter probe
*42 Dirty nonfood contact surfaces
Clean venthood
*45 Premises shall be maintained in good repair
repair leak at faucet of 3-compartment sink and remove clear tap from around faucet
*47 Other Violations
Provide 'pest control ticket,' 'choking poster' for public view, 'inspection upon request' sign
*43 Light bulbs, light shields provided
Repair light under venthood
2022-01-24 Pass Routine CRITICAL 5
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw eggs, shrimp, and sausage stored over vegetables in WIC.
*10 Sanitization after Cleaning
Observed employee wash a dish without sanitizing after. COS.
*18 Toxic items stored above food/utensils
Observed toxic items stored over food near security monitor.
*31 Hand sinks: number installed for convenient use
Observed broken handwash sink in kitchen.
*45 Premises shall be maintained in good repair
Observed front-door closing-mechanism broken.
2021-07-06 Pass Routine CRITICAL 9
*06 Time as PHC: 4 hours provide written procedures methods of compliance
Observed noodles 67.6 degrees F w/ no Time control
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw chicken over raw beef
*02 Cold Hold (41øF/45øF or below)
Observed chicken 50 degrees F and 61 degrees F.
*10 Sanitization after Cleaning
Observed not sanitizing dishes after washing and rinsing
*21 RFSM - Not On Site
Observed no RFSM on site
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed towels lining RIC
*29 Food thermometers--small diameter probe
Observed no probe thermometer
*34 Pest Control
Observed excessive fruit flies
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in dry product
2021-05-26 Fail Routine CRITICAL 17
FAILED: *02 Cold Hold (41øF/45øF or below)
Observed chicken 49.4 degrees F, tofu 49 degrees F, bean sprouts 50.1 degrees F, broccoli 53 degrees F.
FAILED: *06 Time as PHC:provide written procedures on site
Observed rice 119 degrees f and noodles 73.3 degrees F with no temperature or time control
FAILED: *08 A food labeled frozen and shipped frozen shall be received frozen
Spring roll shells received at room temperature. Package says "keep frozen"
FAILED: *09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
Observed food held in ice for consumption
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket <50 ppm Cl.
FAILED: *21 RFSM - Not On Site
Observed no RFSM on site
FAILED: *22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink
FAILED: *29 Sanitizing solutions, testing devices
Observed no chlorine test strips for sanitizer
FAILED: *31 Handwashing lavatory - accessible
Observed hand sink blocked
FAILED: *32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed towels used at bottom of RIC, towel wrapped on wok handles
FAILED: *33 Rinsing procedures - 3 compartment sink
Observed 3-comp sink set up incorrect order: wash, sanitize, rinse. Should be wash, rinse, sanitize.
FAILED: *34 Pest Control
Observed excessive fruit flies
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drinks on prep table
FAILED: *37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Observed personal items on dry storage shelves
FAILED: *39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in food, cup used as scoop
FAILED: *42 Floors/walls/ceiling/nonfood dirty
Observed dirty throughout (walls, floor, drain, shelves)
FAILED: *18 Toxic items labeling-non original container
Observed chemical spray bottle and sanitizer bucket not labeled
2020-12-30 Pass Routine CRITICAL 7
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw chicken over raw beef
*18 Chemical sanitizer generated onsite, chemical criteria
Observed bucket >200 ppm Cl
*29 Sanitizing solutions, testing devices
Provide chemical test strips.
*32 Equipment has cracks and corners
Observed food container lids cracked
*36 Wiping cloths air dry requirement
Observed drying towels on prep surface.
*39 Equipment in good repair and proper adjustment.
Observed damaged RIC door and gasket.
*42 Dirty nonfood contact surfaces
Observed dirty dry food containers (outside)
2020-06-03 Pass Routine CRITICAL 6
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Observed washing dishes without sanitizing
*19 Water & Plumbing in good repair- per code
Observed clogged drain at handsink, water flowing onto floor when used.
*32 Nonfood surfaces-design to be cleaned easily
Observed using cardboard and paper as shelf liner
*42 Dirty nonfood contact surfaces
Observed dirty walls in kitchen
*45 Unnecessary articles prohibited
Observed personal items and drinks next to food.
*27 Cooling method, criteria - smaller portions
Observed cooling chicken in large portions at ambient temperature.
2020-01-29 Pass Routine CRITICAL 6
*02 Untreated shell eggs need to be at 45§F or <
Observed whole shelled eggs 59.9 degrees F and 54.4 degrees F
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken and other meats next to cooked shrimp and vegetables in top of cooler
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed cup as scoop, scoop handle touching rice.
*42 Dirty nonfood contact surfaces
Clean walls in kitchen, especially corners. Clean shelves.
*45 Unnecessary articles prohibited
Observed employee personal items on shelf with food and dishes.
*32 Nonfood surfaces-design to be cleaned easily
2019-07-11 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
Observed raw shelled eggs at 76.6 degrees F.
*14 When to wash hands before donning new gloves
Wash hands when switching tasks or changing gloves. No hand washing observed.
*21 RFSM - Not On Site
RFSM not on site at time of inspection.
*27 Cooling method, criteria - placing the food in shallow pans
Cool food in smaller, shallow containers or on ice. Observed chicken wings, sausages, and rice cooling in large containers at room temperature.
*32 Nonfood surfaces-design to be cleaned easily
Do not use cardboard as shelf liner. Must be non-porous, easily cleanable material.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Loosely cover food while cooling.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Store ice scoop handle-up.
*42 Dirty nonfood contact surfaces
Clean inside of RIF
*45 Premises shall be maintained in good repair
Repair damaged ceiling tiles. clogged drain observed at hand sink.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Repair bathroom sink.
*47 Handwashing signage
Provide hand wash signs at hand sinks and bathroom sink.
2019-01-16 Pass Routine 5
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
*42 Nonfood-contact surfaces material
Carboard liners
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions
*24 Food Labeling- with common name of the food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-07-09 Pass Routine CRITICAL 6
*06 Discard if TCS is in container w/ no date or day
no date marking
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*28 Date marking > 24 hrs,on site,temp 41F
missing used by date
*31 Handwashing lavatory - used for other purpose
hand sink used to file water container
*37 Storing the food at least 15 cm (6 inches) above the floor
oil stored on floor
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
2017-12-27 Pass Routine 7
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*32 Equipment & Utensils smooth easily cleanable
clean gaskets from coolers/ and handles these are extremely soiled
*28 Date marking combined ingredients for RTE/ TCS food
data mark all pre-cut pre sliced vegetables, meats that are stored for ready to cook items
*45 Unnecessary articles prohibited
observed employee have her cell phone in the prep counter
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
2017-04-11 Pass Routine 3
*10 A chemical sanitizer used: contact times criteria
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
2016-10-11 Pass Routine CRITICAL 2
*29 Mechanical holding unit, thermometer location
HAVE THERMOMETER IN WALK IN COOLER
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
STORE RAW MEAT UNDER COOKED FOODS
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.