Stirr Kitchen
2803 Main St #110, Dallas, TX 75226 · 75226 · Restaurant
Passed all 15 inspections — critical violations noted
2023-11-22 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
REACH IN COOLER NOT PLUGGED IN OR NOT MAINTAINING TEMPERATURE OF AT LEAST 41'F, MANAGER DISCARDED ALL FOOD ITEMS IN THAT COOLER
*18 Chemical sanitizer generated onsite, chemical criteria
SANITIZER AT THE 3 COMP SINK TESTED ABOVE 400PPM QUAT, SHALL BE BETWEEN 150-400PPM QUAT.
*29 Sanitizing solutions, testing devices
*36 Cloths in-use for wiping between uses stored
*38 Frozen food. Stored frozen foods shall be maintained frozen
REMOVE FROZEN SEAFOOD FROM OXYGEN REDUCED PACKAGING BEFORE THAWING
*43 Light bulbs, light shields provided
*37 Storing the food where it is not exposed to splash, dust, or other contamination
*22 Accredited food handler certificate - 60 days
OBTAIN WITHIN 10 DAYS
2023-05-03 Pass Routine CRITICAL 5
*32 Equipment and Utensils Durability and Strength
Do not wrap aluminum foil on/around equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure all foods in walk-in coolers are covered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Keep ice scoops above food line>observed scoop on ice at drink station
*42 Dirty nonfood contact surfaces
Clean racks/shelves in walk-in cooler>excessive food debris observed
*47 RFSM Certificate - Not Display
Food manager certificate not posted
2022-10-15 Pass Routine CRITICAL 12
*10 Sanitization after Cleaning
Quat sanitizer in buckets and 3 comp sink observed at 0 ppm. Change every 3-4 hrs or as needed to maintain proper concentration.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide the guidance for the clean up of bodily fluids and or bloodborne pathogen spill kit.
*13 Exclusions and Restrictions
Provide employee health policies. Maintain on file to present upon inspection.
*21 RFSM - Not On Site
Register all food manager certificates with the City of Dallas and post in public view.
*30 Food Establishment Permit
Post health permit in public view.
*34 Outer openings:closed,tight-fitting windows
Seal all outer perimeters properly to prevent entrance of insets and rodents.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee food and drink on prep table.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Container of cooke rice inside WIC observed uncovered.
*39 Store equipment & utensils - avoid contamination
Store large clean utensils with handles facing the same direction.
*43 Light bulbs, light shields provided
Replace broken light inside RIC.
*34 Pest control-routine inspections for
Rodent dropping observed in corners and along walls under shelves. Black pepper type insect droppings observed on tip of can goods with roaches crawling on top and roaches observed on walls.
*45 Premises shall be maintained in good repair
Seal handsink to wall properly. Close all gaps in FRP wall and patch holes where needed to prevent harborage areas for insects and rodents.
2022-03-17 Pass Routine 8
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*29 Sanitizing solutions, testing devices
*45Floors easily cleanable
*32 Damaged Equipment
2021-08-30 Pass Routine CRITICAL 9
*01 Cooling -- total 6 hours, 135-41øF
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*10 A chemical sanitizer used: contact times criteria
*14 When to wash hands before donning new gloves
*34 Insect control:prevent dead insects from food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Dirty nonfood contact surfaces
2021-02-23 Pass Routine 6
*18 Medicines labeled and stored properly
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Dirty nonfood contact surfaces
*45 Floor contruction requirements
2020-08-04 Pass Routine 4
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*39 Store equipment & utensils in a clean, dry place
*42 Dirty nonfood contact surfaces
2020-01-22 Pass Routine 4
*24 Food Labeling- with common name of the food
*32 Damaged Equipment
BROKEN GASKETS
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
CLEAN COOLER RACKS
2019-07-29 Pass Routine CRITICAL 6
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Utensils, single serve items 6 inches off - floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*29 Cold/hot hold unit thermometer easily viewable
*21 RFSM - Not On Site
2019-01-30 Pass Routine CRITICAL 5
*29 Cold/hot hold unit thermometer easily viewable
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Handwashing lavatory - used for other purpose
*35 Hair Restraints effective
*40 Handle & dispense of cleaned utensils, single-use
2018-07-26 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*31 Handwashing lavatory - used for other purpose
*29 Food thermometers provided and accessible
*21 RFSM - Not On Site
*40 Handle & dispense of cleaned utensils, single-use
2018-02-28 Pass Routine CRITICAL 8
*47 Handwashing signage
*31 Handwashing lavatory - accessible
*38 Thawing. under running water criteria - < 4 hours
*02 Cold Hold (41øF/45øF or below)
*29 Food thermometers provided and accessible
no thermometer in cooler
*40 Handle & dispense of cleaned utensils, single-use
coffee filters uncovered
*36 Cloths in-use for wiping between uses stored
wiping cloth on counter
*21 RFSM - Not On Site
2017-10-17 Pass Routine 4
*07 Food safe, good condition, unadulterated, and honestly presented
DENTED CANS ON SHELVES
*10 Clean Sight and Touch
CAN OPENER BLADE
*30 Food Establishment Permit
PERMIT NOT DISPLAYED
*43 Light bulbs, light shields provided
LIGHTS ON HOOD NOT WORKING
2017-04-22 Pass Routine CRITICAL 6
*22 Handlers-Certificate Not On Site
*27 Cooling method, criteria - using ice bath
cool potatoes
*02 Cold Hold (41øF/45øF or below)
*46 Toilet tissue, availability
*31 Individual, disposable towels
*29 Sanitizing solutions, testing devices
2016-10-17 Pass Routine CRITICAL 4
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
cell phone on prep area
*02 Cold Hold (41øF/45øF or below)
brisket 51.2F
*14 When to wash hands before donning new gloves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
dish washer eating/drinking in prep area
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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