City of Dallas
3011 GULDEN LN #100 · WEST DALLAS, DALLAS
Last inspected 2024.
13 inspections on record since 2017 · Last inspected Jan 2024.
Last inspected Jan 2024. Records may not reflect current conditions.
Do not store raw shelled egg over beverages
Replace worn gasket in all cooling units in prep/service line
Clean food debris in all coolers
Replace worn cutting boards
Renew expired RFSM immediately
Remove all plastic wrapping on exterior of reach-in cooler in prep area
Clean racks in walk-in cooler of any debris
Repair leak at 3 compartment sink
Renew food manager certificate with the City of Dallas
missing RFSM certificate must be have FSM registered with the city
ware washing machine zero concentration sanitizing solution must be have 50 ppm chlorine concentration
bar liquor bottle containers shelving dirty with dust must be clean to avoid cross contamination
shelving inside WIC cooler unit rust and oxidize must be replace or repair to proper condition
cooler units dirty in all areas must be clean inside to avoid cross contamination
zero concentration at dish washing machine must be have sanitizing solution at: 50 ppm chlorine concentration at dish washing machine
missing RFSM certificate must be have FSM registered with the city
vent hood filters dirty with soils and grease accumulations must be clean to avoid contamination
floors behind equipment dirty in all areas must be clean to avoid cross contamination
observed raw eggs store above wines
observed sanitizer bucket next to food
expired rfsm
small leak at 3cs
knives stored between coolers
Handle of ice scoop resting on food ice at main bar. Plastic bowl used as a scoop for sugar. Any utensils stored in food should have a handle that is above and out of food.
Cleaned utensils stored under personal cell phone and charger in dish pit.
Warewashing machine thermometer for final rinse never exceeded 125°F. Steam observed coming out of machine.
Foods on service line and in walk in cooler not maintained at proper temperature. Couccous 58.2°F Shallots 54.3°F Cheese 50.4°F Melted ice containing salmon 49.8°F Walk in cooler 45°F
Moist mop cloths stored out on food preparation counters out of sanitizing solution. When not in employee's hands, moist mop cloths should be stored in sanitizing solution. Moist cloths with food pa
Raw salmon stored above cured meats and ready to eat sausages.
Water is condensing on condenser fan in walk in cooler. As drops form fan is transporting condensation throughout interior of walk in cooler. Salmon stored in melted ice in walk in cooler.
Employees observed sprinkling salt, cheese, and parsley with bare hands onto cooked and ready to eat foods.
Registered Food Service Manager certificate posted in back storage room by walk in cooler. City of Dallas issued Registered Food Service Manager certificate should be post where it is visible to the
RIC NOT MAINTAINING PROPER TEMP
WHITE SAUCE 100
SPICES
AT ALL HAND SINKS
DENTED CAN
MEATLOAF 51, LOBSTER 58, SHRIMP 49 DEGREE F
INSIDE ALL RIC
WATER BOTTLES ON SHELVES NEAR FOOD
BARE HAND CONTACT WITH SAUSAGE
NO HANDWASHING SIGN ABOVE HAND SINK IN KITCHEN
BEEF ABOVE BREAD CRUMBS GROUND BEEF ABOVE WHOLE BEEF
PASTA 59 f
SANITIZING BUCKET IN HAND SINK NEXT TO DISHWASHER
MULTIPLE WIPING CLOTHS NOT STORED AFTER USE
Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →
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