Sun Rise Cafe & Grill
1601 Bryan St #105, Dallas, TX 75201 · 75201 · Restaurant
Passed all 9 inspections — critical violations noted
2021-01-28 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
DENTED CANS IN ADJACENT ROOM
*29 Outfitter-Thermometer.
NEEDED IN DEP FREEZER
*32 Damaged Equipment
DOOR GASKETS NEED REPLACING IN REACH IN COOLER
*02 Cold Hold (41øF/45øF or below)
CHERRY TOMATOES ARE AT 51F NEED TO BE AT 41F
*47 RFSM Certificate - Not Display
OWNER SU H WI NEEDS TO REGISTER WITH THE COD FOR BLUE CERT
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD ON THE GROUND IN REACH IN COOLER
*20 Grease Trap Tickets
2019-12-19 Pass Routine 3
*19 Water & Plumbing in good repair- per code
hot water is not reaching temp of 110F measuring at 61.2F
*21 Outfitter-Certified Food Manager
Obtain COD certificate
*43 Clean vent syst:Intake/exhaust air ducts
2019-11-07 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
sour cream is at 58.1
*12 Report Sickness
provided a copy, have employees sign
*20 Grease Trap Tickets
no records
*21 Outfitter-Certified Food Manager
no RFSM
*22 Handlers-Certificate Not On Site
no food handlers cards
*28 Date marking combined ingredients for RTE/ TCS food
date mark foods kept longer than 24 hrs
*29 Outfitter-Thermometer.
provide thermometers
*30 Food Establishment Permit
obtain copy of permit
*37 Storing the food at least 15 cm (6 inches) above the floor
*41 Food identity and accurate representation
label bottles and containers
*42 Dirty nonfood contact surfaces
interior of ric
*45Floors easily cleanable
clean floors
*47 Other Violations
provide signage for notice of health report
2019-05-20 Pass Routine CRITICAL 7
*39 Store all equipment & utensil covered or inverted
*37 Storing the food at least 15 cm (6 inches) above the floor
walk in cooler
*22 Handlers-Certificate Not On Site
*29 Mechanical holding unit, thermometer location
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*24 Food Label- manufacture/packer/distrubtor name
2018-11-19 Pass Routine 4
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on cooked chicken
*32 Maintain in Good Repair
broken gaskets
*42 Dirty nonfood contact surfaces
dirty gaskets
* 21 RFSM notify 10 days & replacement in 45 days
2018-04-24 Pass Routine CRITICAL 5
*07 Food safe, good condition, unadulterated, and honestly presented
*28 Date marking > 24 hrs,on site,temp 41F
*42 Dirty nonfood contact surfaces
*32 Maintain in Good Repair
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
2017-10-26 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
egg @77'f
*42 Nonfood-contact surfaces material
dirty gasket
*14 When to wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
ground beef in walk in cooler was not date marked
*32 Damaged Equipment
broken gasket
2017-05-11 Pass Routine CRITICAL 7
*31 No soap at handsink
Soap inaccessible at hand wash sink. Management indicated that new dispensers are about to mounted.
*14 When to wash hands before donning new gloves
Employee observed donning new gloves without washing hands.
*37 Food shall be protected from cross contamination by protecting food containers that are received
Multiple containers in walk in cooler uncovered.
*24 Food Label- manufacture/packer/distrubtor name
Cut fruit in clear clam shell to go containers unlabeled
*02 Cold Hold (41øF/45øF or below)
Self service and employee service areas not maintaining temperature. Pico 58.2°F Broccoli 53.6°F Advise written procedures and logs be maintained for food set out for service.
*42 Dirty nonfood contact surfaces
Shelving shows rust near grill. Grout between tiles dirty.
*28 Date marking > 24 hrs,on site,temp 41F
Multiple items in walk in cooler not date marked
2017-02-09 Pass w/ Conditions Routine CRITICAL 10
*28 Date marking > 24 hrs,on site,temp 41F
Items in walk in cooler not date marked when stored over hours. Advice implementing procedures by which employees date mark foods as they are processed.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw marinating beef stored on top of raw whole squash.
*14 When to wash hands before donning new gloves
Employees not observed washing hands during inspection. Changing of tasks with gloves observed. When changing tasks and donning new gloves, hands should be washed thoroughly.
*42 Dirty nonfood contact surfaces
Seals dirty on walk in cooler.
*29 Sanitizing solutions, testing devices
Test strips must be provided such that employees can verify sanitizing solutions are at effective concentrations.
*10 Equipment and Utensils Sanitization
Sanitizing solution tested at 0ppm Chlorine and then 10ppm Chlorine shortly after. Advise acquiring dedicated sanitizer buckets.
*02 Cold Hold (41øF/45øF or below)
Pico de gallo (62.2°F), cheese(50.1°F), shredded lettuce, and jalepenos stored out of refrigeration in service area. Management indicated that ice was normally used to cool. Management corrected by
*24 Food packaged in a establishment, shall be labeled as specified in law
Clamshells of cut fruit should be properly labeled. At least must have date packaged (or expiration date), address where packaged, and company name.
*47 RFSM Certificate - Not Display
Management in charge of employees should have Registered Food Service Manager level of food safety education credentials. Registered Food Service Manager certified through the City of Dallas must b
*42 Floors/walls/ceiling/nonfood dirty
Floors dirty. Grout between tiles shows buildup of staining and other debris. Advise floors be thoroughly cleaned and resealed.
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.