Sushi Time
1638 W Mockingbird Ln, Dallas, TX 75235 · 75235 · Restaurant
Passed all 15 inspections — critical violations noted
2024-08-01 Pass New Retail Food 2022
No violations found.
2023-05-30 Pass Routine CRITICAL 3
*19 Water & Plumbing in good repair- per code
Repair leak at 3 compartment sink
*47 Handwashing signage
Provide proper hand sink signs for all hand sinks
*41 Food storage containers, identified with common name of food.
Provide common name labels for all food product container- dry ingredient
2022-11-07 Pass Routine CRITICAL 4
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all the foods in the coolers
*36 Cloths in-use for wiping between uses stored
Keep towels in sanitizer bucket between use
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish store next to mayo
*07 Food safe, good condition, unadulterated, and honestly presented
No paper towels allow to wrap the ham
2022-03-23 Pass Routine CRITICAL 3
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all foods in the cooler
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observer raw meat, raw chicken, raw seafood store together
2021-09-16 Pass Routine CRITICAL 6
*32 Approved Food Contact Equip.
only commercial ref can use
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to miso base and sauces raw fish above cucumber
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all food containers
*02 Cold Hold (41øF/45øF or below)
avocado 65'f. crab 47'f, cucumber 57'f
*10 Q.A. PPM - follow manufacturer's direction
sanitizer bucket 500 ppm quat
2021-03-23 Pass Routine CRITICAL 3
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to dressing
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 0 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in the coolers
2020-09-17 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken and beef store together raw seafood and produce
*10 Clean Sight and Touch
provide cleaning for the cooler
*20 Grease Trap Tickets
*21 RFSM - Not On Site
register RFSM with city of dallas
*25 HACCP-Plan submitted
*32 Approved Food Contact Equip.
cooler must be commercial approved
*36 Cloths in-use for wiping between uses stored
2020-02-14 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to dressing
*25 HACCP-PIC action to be taken
*28 Date marking > 24 hrs,on site,temp 41F
for all foods in cooler
*36 Cloths in-use for wiping between uses stored
2019-07-22 Pass Routine CRITICAL 4
*39 Keep utensils handles upright or protected
Plastic utensilc must have handles facing same way.
*42 Dirty nonfood contact surfaces
Clean outside and rim of chest freezer.
*43 Light bulbs, light shields provided
Provide light shield for light in RIC
*47 Handwashing signage
Provide hand wash sign at hand sink.
2019-01-07 Pass Routine 7
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*29 Sanitizing solutions, testing devices
*32 Damaged Equipment
replace torn gaskets
*41 Food storage containers, identified with common name of food.
*45 Drying Mops-air dry
*34 Outer door: solid,selfclosing,tightfitting
2018-07-05 Pass Routine CRITICAL 9
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer buckets tested at less than 10ppm Chlorine. Please follow manufacturer's directions and prepare sanitizer so that it is between 50ppm and 100ppm. It is recommended to develop a process o
*43 Light bulbs, light shields provided
Light fixtures missing shielding in back kitchen storage area.
*37 Food, utensils & equip under other sources
Please do not store personal electronics above where plates and utensils are stored. Personal items especially cell phones should be placed in a designated area. Employees should be discouraged fro
*34 Insect control devices-not over food/food prep
Bug zapping racket stored on upper shelf of wire shelving. Individual containers of small to go containers for sauces stored under insect control device. Please note this type of insect control
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard notifying customers that latest health inspection report is available upon request.
*29 Sanitizing solutions, testing devices
No test strips for chlorine sanitizer available at time of inspection.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Sanitizer buckets are prohibited from being stored on the floor. Please make sure such items are stored off the floor.
*02 Cold Hold (41øF/45øF or below)
Open top of reach in cooler not maintaining proper temperature. Broccoli wast at 70.6. Shredded red cabbage 68.6°F. Vinegar/Soy dipping sauve 56.4°F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop stored in cooler of food ice with handle resting on ice. If stored in food, please make sure the handle is above and not touching food.
2018-01-03 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
cucumber: 56° F
*03 Food products not maintained at 135øF or above
rice: 106° F
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
ohsrved raw eggs and ginger store together
*22 Handlers-Certificate Not On Site
2017-11-09 Pass w/ Conditions Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 200 ppm chlorine
*18 Toxic items storage adjacent to food/utensils
next to food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed cabbage and raw eggs store together
*07 Food safe, good condition, unadulterated, and honestly presented
observed towel in the rice pot
*14 Gloves single use
observed the sushi chef cleaning the cutting board with gloves and make food with the same gloves.
*25 HACCP Plan Record to be maintained
provide HACCP plan
*03 Food products not maintained at 135øF or above
Sushi rice: 124 ° F
*02 Cold Hold (41øF/45øF or below)
cucumber: 42° F
*22 Handlers-Certificate Not On Site
2017-05-17 Pass Routine 4
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
*10 Clean Sight and Touch
INTERIOR OF COOLERS
2016-11-29 Pass Routine CRITICAL 5
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*18 Toxic items labeling-non original container
*45Physical Facilities Floors,Walls,Ceilings
REPAIR DAMAGED CEILING TILES IN STORAGE AREA
*36 Cloths in-use for wiping between uses stored
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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