Sasa Sushi
6340 Gaston Ave, Dallas, TX 75214 · 75214 · Restaurant
Passed all 12 inspections — critical violations noted
2022-04-12 Pass Routine CRITICAL 2
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Do not store raw meat over cooked
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk food containers
2021-10-07 Pass Routine 3
*10 Clean Sight and Touch
Clean inside ice machine and microwave
*33 Warewashing machines auto. dispense detergents
Keep dish machine at 50 ppm Cl
*45 Premises shall be maintained in good repair
Repair lights as needed
2021-04-03 Pass Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
Hot foods must be maintained at 135 Degrees F.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide spill kit for the clean up. Also, employees must sign health statement policy form.
*18 Toxic items labeling-non original container
Chemical spray bottle not labeled.
*22 Accredited food handler certificate - 60 days
All food staff must be trained in food safety.
*24 Food Labeling- with common name of the food
Label all food squeeze bottles.
*31 Individual, disposable towels
No paper towels at handsink.
*42 Dirty nonfood contact surfaces
Detail clean sinks (handsinks) throughout.
*33 Warewashing machines auto. dispense detergents
Dish machine not dispensing sanitizer. Do not use dish machine until it is repaired.
*45 Lockers to be used to store personal items
Properly store personal items.
*39 Store equipment & utensils in a clean, dry place
Do not store utensils inside of handsink.
*36 Cloths in-use for wiping between uses stored
Observed wet wiping towels on counter tops throughout the kitchen area.
2020-06-02 Pass Routine CRITICAL 6
*43 Light bulbs, light shields provided
cracked light shield and burnt out bulb in kitchen, 1 vent hood
*36 Cloths in-use for wiping food spills used for no other purpose
cant be used underneath cutting board ***PLEASE GET A RUBBER MAT FOR CUTTING BOARD***
*42 Dirty nonfood contact surfaces
clean shelves CLEAN FLOORS FOR OLD FOOD DEBRIS TO PREVENT PESTS AND RODENTS
*10 Clean Sight and Touch
clean ice machine ( black spores at back of ice machine)
*39 Store equipment & utensils in a clean, dry place
store knives in correct area, not on the table
*47 Other Violations
SIGN NEEDED FOR CURRENT HEALTH INSPECTION: ***LATEST HEALTH REPORT AVAILABLE UPON REQUEST***
2019-12-18 Pass Routine CRITICAL 6
*15 Contact RTE Products w/ Bare Hands
CUTTING VEGETABLE
*39 Equipment & utensils cleaned before restocking
CLEAN KNIVES BEFORE RESTOCKING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER CUT VEGETABLE-COS
*47 Handwashing signage
PROVIDED AT ALL HAND SINKS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD-COS
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLE
2019-06-13 Pass Routine CRITICAL 11
*43 Clean vent syst:Intake/exhaust air ducts
clean air vents
*21 RFSM - Not On Site
no RFSM on duty
*19 Hand sink water temperature below 110'F
hot < 110F within 20 sec (warning)
*02 Cold Hold (41øF/45øF or below)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw shell eggs stored above RTE food
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food stored above customer's food
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes stored on equipment
*42 Floors/walls/ceiling/nonfood dirty
clean gaskets
*41 Food Labeling - Bulk Food w/ Card or Sign
relabel containers
*45 Drying Mops-air dry
mop air dry
2019-01-30 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
mushrroms
*39 Store all equipment & utensil covered or inverted
*45 Drying Mops-air dry
*42 Floors/walls/ceiling/nonfood dirty
*35 Hair Restraints effective
*19 Hand sink water temperature below 110'F
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*37 Storing the food at least 15 cm (6 inches) above the floor
2018-07-18 Pass Routine CRITICAL 11
*39 Utensils, single serve items 6 inches off - floor
equipment stored on improperly stored on floor
*27 Cooling, heating, and holding capacities. Equipment
lack of Lack of adequate refrigeration-cold hold Lack of hot hold
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement r chicken stored with RTE food
*18 Toxic items stored above food/utensils
Toxics stored above RTE foods
*02 Cold Hold (41øF/45øF or below)
c. melon 52.6 egg rolls 56.8 salads 63.5 and c. tomatoes 68.5F
*03 Food products not maintained at 135øF or above
veggie stir fry 100.9
*42 Floors/walls/ceiling/nonfood dirty
clean walls (remove black substance and drains)
*47 Handwashing signage
Provide hand washing signs at all hand sinks
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*34 Outer openings:closing holes, gaps
close all gaps in ceiling in kitchen
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food stored with customer's food
2018-01-24 Pass Routine CRITICAL 11
*42 Floors/walls/ceiling/nonfood dirty
clean drains
*21 RFSM - Not On Site
no RFSM on duty during inspection
*47 Handwashing signage
Provide hand washing signs
*18 Toxic items stored above food/utensils
Toxics stored above equipment
*25 HACCP Plan Record to be maintained
Maintain HACCP for Sushi and provide testing equipment for PH (PH for Rice)
*45 Lockers to be used to store personal items
provide lockers for personal items
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*03 Food products not maintained at 135øF or above
c. Rice 106.8f
*36 Cloths in-use for wiping between uses stored
s. bucket improperly stored on floor
*39 Keep utensils handles upright or protected
handle improperly stored in sugar
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk containers
2017-07-05 Pass Follow-up CRITICAL 6
*28 Date marking > 24 hrs,on site,temp 41F
Provide new labels for prepared food items to reflect correct date mark and remove old labels.
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*29 Sanitizing solutions, testing devices
Quat test strips
*18 Toxic items labeling-non original container
spray bottles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw pork stored over prepared foods, raw fish stored in same bin as cooked imitation crabs meat, raw fish stored above ready to eat foods in reach-in coolers along sushi prep line
*47 Handwashing signage
sushi line prep sink
2017-05-19 Pass w/ Conditions Routine CRITICAL 16
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*15 Contact RTE Products w/ Bare Hands
bared hand contact on C. mushrooms
*18 Toxic items storage adjacent to food/utensils
Toxics stored with open food
*19 Hand sink water temperature below 110'F
*22 Handlers-Certificate Not On Site
no food handlers
*25 HACCP Approved Procedures
provide HACCP Plan
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on prepared food items
*29 Food thermometers provided and accessible
provide therms in RIF
*31 Handwashing lavatory - used for other purpose
*36 Cloths in-use for wiping between uses stored
wiping clothes improperly stored
*39 Equipment and Utensils Storage
equipment improperly stored
*41 Food shall be honestly presented
re label all non-original containers
*42 Dirty nonfood contact surfaces
clean drains and floors
*44 Trash can provided for papertowel waste
*47 Handwashing signage
Provide hand washing signs (warning)
*35 Hair Restraints effective
provide hair restraints
2017-03-01 Pass w/ Conditions Routine CRITICAL 16
*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator
open cans in refrigerator
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by storage (arrangement)
*14 When to wash hands before donning new gloves
*18 Toxic items stored above food/utensils
*21 RFSM - Not On Site
*25 HACCP-Identifying each Critical Control Point
*28 Date marking > 24 hrs,on site,temp 41F
*29 Food thermometers provided and accessible
provide therm in RIF
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food in RIC
*38 Thawing. under running water criteria
improperly thawing methods
*39 Utensils, single serve items 6 inches off - floor
improperly stored
*41 Food storage containers, identified with common name of food.
Label all non-original food containers
*42 Floors/walls/ceiling/nonfood dirty
clean drains and walls
*44 Trash can provided for papertowel waste
provide small covered trash cans
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.