Sura (1st Floor)
2240 Royal Ln Ste #106, Dallas, TX 75229 · 75229 · Restaurant
Passed all 12 inspections — critical violations noted
2023-08-22 Pass Routine CRITICAL 7
*38 Thawing. under running water criteria - water velocity
*34 Remove dead/trapped pests
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*19 Water & Plumbing in good repair- per code
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
2022-08-18 Pass Routine 7
*32 Approved Food Contact Equip.
NO FOOD PRODUCTS STORED IN OPENED CAN OR SHOPPING BAG ALLOWED.
*45 Premises shall be maintained in good repair
PUSH COMPRESSOR OF FREEZER BACK TO IT DESIGNATED AREA, OBSERVED IT STORED 7 INCHES OUT FROM THE FREEZER, REPAIR MAN WAS WORKING ON IT THIS AFTERNOON AT 1:41 PM
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER OF MACHINE AT 50 PPM, TESTED AT 0 PPM. SANITIZE ALL YOUR EQUIPMENT IN SINK UNTIL MACHINE IS WORKING.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES AND DOOR OF WALK IN COOLER.
*39 Keep utensils handles upright or protected
*43 Light bulbs, light shields provided
ALL KITCHEN LIGHT BULBS.
*24 Food Labeling- with common name of the food
SALT CONTAINERS??
2021-08-26 Pass Follow-up CRITICAL 4
*18 Toxic items storage adjacent to food/utensils
MOVE ALL CHEMICAL AWAY FROM FOOD PREP. TABLE.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*43 Light bulbs, light shields provided
STORAGE AREA
*45 Premises shall be maintained in good repair
REMOVE RUSTED WALLS FROM WALK IN COOLER
2021-01-19 Pass Routine CRITICAL 11
*47 Handler-Certificate Not on site
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN VENT HOOD.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
*45 Lockers to be used to store personal items
STORE PERSONAL ITEM IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN FOOD PREP. TABLES/ COOLERS
*15 Bare hands contact with ready-to-eat foods
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*35 Hair Restraints effective
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM.
2020-07-28 Pass Routine CRITICAL 12
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN VENT HOOD, CEILING VENTS
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM.
*21 RFSM - Not On Site
REGISTERED YOU CLASS CERTIFICATE WITH CITY OF DALLAS. PLEASE SEE LINK BELOW FOR DETAIL: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*34 Insect control devices-not over food/food prep
DO NOT PLACE INSECT TAPE ABOVE FOOD PREP. AREA.
*26 Advisory-"consuming raw or undercooked#" text
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN SUSHI BAR ALLOWED. OBSERVED A GLASS OF BEVERAGE.
*45 Premises shall be maintained in good repair
REPLACE CRACKED DOORS FROM SUSHI DISPLAY COOLER
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*36 Cloths in-use for wiping between uses stored
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN FOOD PREP. TABLES/ COOLERS
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
2020-01-30 Pass Routine CRITICAL 5
*39 Store equipment & utensils - avoid contamination
DO NOT STORE EQUIPMENT IN THE GAP BETWEEN COOLER
*47 Handwashing signage
TO ALL HAND SINKS
*47 Conditions of Permit-in use of food equipment
POST SIGN
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK ON FOOD PRPE. TABLE
2019-07-01 Pass Routine 2
*37 Unpackaged food may not be stored in direct contact with undrained ice
Cooler used for an ice bin
*21 RFSM - Not On Site
2018-12-12 Pass Routine CRITICAL 3
*47 RFSM Certificate - Not Display
*01 Cooling -- within 2 hours, 135-70øF
Fish cake held in the display at 60.3 degrees All food products on the display were above 41 degrees
*21 RFSM - Not On Site
2018-07-03 Pass Routine CRITICAL 8
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c
Meat slicer area
*02 Cold Hold (41øF/45øF or below)
Raw rib eye meat at 42.0
*01 Cooling -- total 6 hours, 135-41øF
Cooked potatoes cooling ont he top of the POUR at 92.1 degrees
*02 Cold Hold (41øF/45øF or below)
Marinated fish cake at 61.1 degrees
*47 RFSM Certificate - Not Display
*31 Hand sinks: number installed for convenient use
Meat slicing area is required to have a hand sink
2017-12-21 Pass Routine CRITICAL 8
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*02 Cold Hold (41øF/45øF or below)
Cold soup held at 50.6 degrees Raw steak held at 45.0 degrees
*40 Reuse of single service articles
*39 Store all equipment & utensil covered or inverted
*19 One Inch Air Gap
Ice maker
*09 Raw unpackaged animal food, beef, lamb, pork, poultry, and fish may not be offered for consumer
Raw meats are not for customer self service
*37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin without a drain
*03 Food products not maintained at 135øF or above
Cooked pork held at 129.1 degrees Fried fish held at 95.5 degrees
2017-06-06 Pass Routine CRITICAL 6
*21 PIC ensures food handlers properly trained
all employees that work directly with food preparation must obtain a valid food handler card.
*10 Equipment and Utensils Cleaning-contamination
clean the ice machine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored adjacent to ready to eat foods inside the ric.
*37 Storing the food at least 15 cm (6 inches) above the floor
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
observed employee shake a customer's hand with his glove and then proceeded to wash his gloves.
*06 Time as PHC: 4 hours provide written procedures methods of compliance
2016-12-06 Pass Routine CRITICAL 4
*37 Storing the food at least 15 cm (6 inches) above the floor
onions stored on the floor of the food prep area
*22 Handlers-Certificate Not On Site
all employees must obtain a valid food handler card
*26 Food Consumer Advisory-raw food
food menu needs a consumer advisory
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
cooked pork stored below raw beef in wic
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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