SUSHI FORK.

City of Dallas

5600 SMU BLVD #101 · LOWER GREENVILLE, DALLAS

Last inspected 2019.

5 inspections on record since 2016 · Last inspected Jul 2019.

Last inspected Jul 2019. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUL 2019

INSPECTION HISTORY

JUL 29

2019

PASS 6 violations

2 pts Sanitation

*31 Handwashing lavatory - accessible

hand sink blocked and used for filling water container

1 pts Employee Hygiene

*35 Hair Restraints effective

hair nets or hats required

1 pts Sanitation

*45 Lockers to be used to store personal items

personal items on prep surface (bag/purse)

1 pts Sanitation

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

move nat trap from above food and utensils

1 pts Other

*36 Cloths in-use for wiping between uses stored

sanitation cloths not in solution

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

JAN 29

2019

PASS 3 violations

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks on prep table

1 pts Sanitation

*45 Lockers to be used to store personal items

personal items on prep surfaces- phone chargers

2 pts Documentation & Training

*21 RFSM - Not On Site

Must have a RFSM on site at all times food is being produced. must register learn2serve with the city of Dallas

JUL 16

2018

PASS 7 violations

1 pts Chemical Safety

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Sanitation buckets must be off floor

1 pts Food Storage & Handling

*41 Food Labeling - Bulk food for self dispensing

Label all bulk goods with the common name

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container with common name

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink on prep table

1 pts Sanitation

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

soiled apron next to condiments

2 pts Sanitation

*32 Equipment & Utensils smooth easily cleanable

can not use cloth under cutting bard

MAY 25

2017

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

couscous 49.6F hummus 45.9F do not mix old and new foods if temps are bad

1 pts Chemical Safety

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

separate raw turkey from pre cooked pork

3 pts Other

*03 Food products not maintained at 135øF or above

lamb/beef gyro 128F chicken gyro 80F, 115F keep outside at 135F

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

2 pts Food Temperature

*29 Food thermometers provided and accessible

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

3 pts Plumbing & Waste

*20 Grease Trap Tickets

NOV 15

2016

PASS 7 violations

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

ensure employees are date marking properly food over 7 days old discarded

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

rice container

2 pts Food Temperature

*19 Hand sink water temperature below 110'F

hot water in w restroom not working or very slow must have hot water if this is the employee restroom actually a #31 violation

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

flip single use bowls

3 pts Sanitation

*14 When to wash hands before donning new gloves

must wash hands before donning gloves

2 pts Documentation & Training

*21 RFSM - Not On Site

get certified and registered

3 pts Employee Hygiene

*03 Food products not maintained at 135øF or above

falafel 102 F- must keep at or above 135 F brussel sprouts 88 F grilled veggies 98 F gyro (lamb and beef) 118-125 F, must keep outermost layer at 135 F

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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