Social Chicken 2
1700 Pacific Ave C111, Dallas, TX 75201 · 75201 · Restaurant
Passed all 11 inspections — critical violations noted
2022-09-09 Pass Routine CRITICAL 2
*02 Cold Hold (41øF/45øF or below)
Cooked chicken found at 49'f keep at 41'f or lower
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over ground beef
2021-12-15 Pass Routine CRITICAL 6
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer Buckets at 0ppm
*29 Sanitizing solutions, testing devices
Must have sanitizer test devices on location
*35 Hair Restraints effective
Employees observed without hair restraints
*42 Dirty nonfood contact surfaces
Observed Soiled WIC gasket
*43 Ventilation,mechanical
Replace non functioning light in vent hood
*47 Other Violations
Must have trash can next to hand wash sink
2021-05-21 Pass Routine CRITICAL 6
*31 Handwashing lavatory - used for other purpose
Bowls stored in sink.
*42 Floors/walls/ceiling/nonfood dirty
Clean vent hood.
*41 Food storage containers, identified with common name of food.
sauce squeeze bottles
*40 Store single-service item in original package
Do not store spoons inside container.
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*47 Other Violations
Provide pest control inspection. Check internal temp of WIC.
2020-01-09 Pass Routine CRITICAL 5
*06 Time as PHC: 4 hours provide written procedures methods of compliance
Sushi
*09 Food on display shall be protected from contamination
Condiments
*25 HACCP Approved Procedures
Sushi rice
*37 Storing the food at least 15 cm (6 inches) above the floor
Produce in the walk in refrigerator
*03 Food products not maintained at 135øF or above
Cooked chicken held at 80.2 - on the lower self of a cart
2019-07-31 Pass Routine CRITICAL 5
*14 When to wash hands before donning new gloves
*18 Licensed pest control applicator only
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
2018-11-29 Pass Routine CRITICAL 4
*03 Food products not maintained at 135øF or above
spicy chicken @ 99'f
*02 Cold Hold (41øF/45øF or below)
tuna @ 51'f
*28 Date marking > 24 hrs,on site,temp 41F
*06 Time as PHC: 4 hours provide written procedures methods of compliance
2018-05-21 Pass Routine 4
*43 Clean vent syst:Intake/exhaust air ducts
*43 Light bulbs, light shields provided
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*19 No Hot Water / Water heater 50 gallon min.
2017-11-27 Pass Routine CRITICAL 4
*10 Clean Sight and Touch
dirty oven and microwave
*18 Toxic items stored above food/utensils
leak in walk in cooler cooling unit
*42 Nonfood-contact surfaces material
dirty gaskets
*31 Individual, disposable towels
missing in back/front handsink
2017-06-26 Pass Follow-up CRITICAL 7
*14 Gloves single use
*18 Toxic items stored above food/utensils
leaky cooling unit in WIF
*28 Date marking > 24 hrs,on site,temp 41F
un-date marked cooked chicken in WIC
*36 Cloths in-use for wiping between uses stored
wash cloths stored on counter tops
*10 Clean Sight and Touch
mold in ice machine
*42 Dirty nonfood contact surfaces
dirty gasket in RIC
*22 Handlers-Certificate Not On Site
2017-05-12 Pass w/ Conditions Routine CRITICAL 11
*20 FOOD,HANDWASH,LAVATORIES
repair leak at sushi prep hand sink drain
*09 Food on display shall be protected from contamination
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored on food prep counters
*22 Handlers-Certificate Not On Site
*10 Sanitization after Cleaning
*14 When to wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Handwashing lavatory - accessible
repair hot water faucet handle at cashier hand sink
*18 Toxic items storage adjacent to food/utensils
*47 Other Violations
maintain records on site
*45 Floor& wall junctures- coved & sealed
2016-11-10 Pass Routine CRITICAL 8
*31 Handwashing lavatory - accessible
front hadwashing sink had ketchup bottle inside,
*21 Demonstrateion of knowledge by PIC
too many critical violations/ RFSM not practicing basic food safety ( date marking, proper cleaning and sanitation of utensils, keeping proper temps)
*36 Cloths in-use for wiping between uses stored
wiping cloths not stored in sanitizer solution in between use
*03 Food products not maintained at 135øF or above
diced chicken for prep 71.6F, grilled chicken for prep 71.3F, fried green beans 83.7F, untreated (no vinegar added) white rice 60.0F (will cite next inspection)
*11 Food Disposition - reconditioned Food
Instructed manager to discard out of temp rice, employee placed back in WIC
*10 Equipment and Utensils Cleaning-contamination
manager wiping knife used for sushi on soiled wiping cloth before reusing again
*28 Date marking > 24 hrs,on site,temp 41F
no items stored in WIC/RIC's were date marked (will site on next violation)
*02 Cold Hold (41øF/45øF or below)
tuna in front line vertical RIC 51.5F, salmon in vertical RIC 50.2F, Raw shrimp on prep station 62.2F (will cite Next inspection)
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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