Spring Creek Barbeque
12835 Preston Rd #202, Dallas, TX 75230 · 75230 · Restaurant
Passed all 9 inspections — critical violations noted
2020-02-05 Pass Routine CRITICAL 9
*21 RFSM - Not On Site
*31 Handwashing lavatory - used for other purpose
Do not store cups in hand sink
*37 Storing the food at least 15 cm (6 inches) above the floor
In freezer
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
*19 Water & Plumbing in good repair- per code
repair pipe leak at hand sink. repair faucet leak by steam kettle
*42 Dirty nonfood contact surfaces
*03 Food products not maintained at 135øF or above
*10 Chlorine sanitizer concentration, minimum temp.
Maintain sanitizer conc at 50ppm cholrine
2019-09-04 Pass Routine CRITICAL 6
*45 Drying Mops-air dry
*10 Clean Sight and Touch
ice machine
*41 Food storage containers, identified with common name of food.
*47 Handwashing signage
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*37 Storing the food at least 15 cm (6 inches) above the floor
2019-03-08 Pass Routine CRITICAL 8
*20 Grease Trap Tickets
MOST RECENT ON SITE IS DATED 9/12/2018
*10 Clean Sight and Touch
clean the shelves/racks, inside the walk in cooler, thoroughly.
*47 Handwashing signage
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager by next inspection.
*36 Cloths in-use for wiping between uses stored
cloth towel underneath a cutting board
*39 Keep utensils handles upright or protected
ice scoop embedded in ice inside the ice machine
*32 Damaged Equipment
the freezer door does not close completely.
*18 Toxic items labeling-non original container
make sure every spray bottle is labeled with its contents.
2018-09-13 Pass Routine CRITICAL 8
*32 Damaged Equipment
reach in cooler does not close completely; mold buildup observed inside the unit. The food was placed in a functioning cooler
*39 Keep utensils handles upright or protected
ice scoop needs to be in the upright position
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager by next inspection(six months).
*19 Water & Plumbing in good repair- per code
leaking pipe under the three-compartment sink
*24 Food Labeling- with common name of the food
*03 Food products not maintained at 135øF or above
chicken measured at 120 degrees F; employee abruptly reheated to 165 degrees F for 15 seconds; placed in a functioning warmer
*27 Cooling, heating, and holding capacities. Equipment
*35 Hair Restraints effective
2018-03-27 Pass Routine CRITICAL 8
*32 Damaged Equipment
*45Floor, wall, ceiling - Exposed material
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs placed on the top shelf inside the walk in cooler
*29 Food thermometers provided and accessible
*28 Do not exceed manuf. use by date
carton of raw eggs with a use by date of 2/2/18
*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the
no sanitizer present in the warewashing machine
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine thoroughly; pink slime observed
2017-10-03 Pass Routine CRITICAL 8
*28 Date marking commercially prepared of RTE/PHF
date marks needed-date of preparation and a discard date
*45Floor, wall, ceiling - Exposed material
exposed hole/opening in the ceiling in the kitchen area
*34 Controlling pests. Eliminating harborage conditions
flies observed throughout the facility in the kitchen area
*27 Cooling, heating, and holding capacities. Equipment
the door of the warmer does not close completely. As a result, the hot holding temperature is below 135 degrees F
*10 Equipment and Utensils Cleaning-contamination
clean the ice machine thoroughly; pink slime residue observed
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager by next inspection( six months).
*18 Toxic items stored above food/utensils
can of ajax oxygen bleach cleanser stored on top of the warmer in the kitchen prep area; Should be stored away from food and equipment
*32 Damaged Equipment
replace air gaskets inside the reach in cooler where salad dressing is stored
2017-04-05 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw bacon stored over RTE foods
*47 RFSM Certificate - Not Display
*32 Equipment and Utensils Multiuse Materials durable
Styrofoam food scoop
*05 Rapidly reheat 165øF for hot holding
Using the pilot light to heat the green beans
*43 Light - 50 foot : Food and utensils area
*28 Date marking > 24 hrs,on site,temp 41F
*03 Food products not maintained at 135øF or above
Ribs held at 97.3 degrees on the counter without a heat source BBQ sauce held between the grill and counter at 78.2 degrees
*45 Floor& wall junctures- coved & sealed
*21 RFSM - Not On Site
2016-10-13 Pass Routine CRITICAL 11
*19 Backflow prevention device - installed
Attached hose without a backflow device
*35 Hair Restraints effective
Required - this was the complaint that I recieved and followed up on THIS IS A REPEAT
*27 Cooling, heating, and holding capacities. Equipment
Holding several types of Time/Temperature controlled for safety food without any means of refrigeration
*43 Light - 50 foot : Food and utensils area
*47 RFSM Certificate - Not Display
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
Green beans stored at 89.9 on the stove top that was off Cooked beef - for chopped beef - stored at 81.2 without a refrigeration source BBQ at the grill held at 80.3 degrees without a refrigeration
*10 Clean Sight and Touch
Dust gaurds needed on the single service cups Stainless steel tables with blue streaks - protein stains
*32 Nonfood surfaces-design to be cleaned easily
In the pit room A metal fan is missing the metal safety guard that should catch any dust etc The guard is easy to clean the running fan is not
*21 RFSM - Not On Site
*42 Nonfood-contact surfaces material
Duct tape of the door
2016-10-06 Pass w/ Conditions Routine CRITICAL 12
*31 Handwashing lavatory - accessible
Hand sink used to store dirty knives from the night before
*02 Cold Hold (41øF/45øF or below)
BBQ suace for mopping at the grill unrefrigerated 59.5 degrees
*01 Cooling -- within 2 hours, 135-70øF
Barbeque sauce in the refrigertor at 55.9 degrees - REPEAT VIOLATION Cooked chopped beef in the refrigertor at 671.1 degrees Cooked beef was in one very large container from the night before BBQ sa
*28 Date marking > 24 hrs,on site,temp 41F
Foods from the day before were missing date markers
*35 Hair Restraints effective
*29 Thermometers to be accurate +/-1.5 'C
Hot box
*42 Nonfood-contact surfaces material
BBQ pit -safety cover missing over the metal fan
*34 Outer door: solid,selfclosing,tightfitting
Cone holding the door open
*20 Grease Trap Tickets
*10 Clean Sight and Touch
Dirty dishes from the night before Kettle fifthly Crock pot on cloth towels covered with cheese drippings
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee drinks uncovered over the food contact surfaces from the night before
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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