Ten
1888 Sylvan Ave #f100, Dallas, TX 75208 · 75208 · Restaurant
Mostly clean — 11 of 14 passed, one prior failure
2023-02-09 Pass Routine CRITICAL 7
*20 Grease Trap Tickets
No current grease trap manifest available
*21 Outfitter-Certified Food Manager
Food manager needs to register certificate with City of Dallas
*24 Food Labeling- with common name of the food
Label all squeeze bottles & containers with their contents
*31 Handwashing lavatory - used for other purpose
Do not store any thing in any of the hand sinks
*32 Equipment and Utensils Multiuse Materials durable
Do not store food on absorbent materials
*35 Hair Restraints effective
All employees must have proper hair restraints
*42 Dirty nonfood contact surfaces
Clean interiors of all coolers
2022-07-20 Pass Routine CRITICAL 5
*36 Cloths in-use for wiping between uses stored
Store wiping cloths in sanitizer solution in between uses
*41 Food storage containers, identified with common name of food.
Label squeeze bottles on line with common name
*42 Dirty nonfood contact surfaces
Clean reach-in coolers and freezers
*45 Premises shall be maintained in good repair
Replace missing ceiling tiles
*18 Toxic items used according to law
Sanitizer bucket at 200 ppm Cl
2021-10-27 Pass Routine CRITICAL 6
*47 RFSM Certificate - Not Display
missing RFSM certificate FSM must be registered with the city to present upon request
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*34 Pest control-routine inspections for
missing current pest control ticket on site must be have current pest control ticket on site
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets at floor level must be 6 inches out the floor level
*34 Outer openings:closing holes, gaps
repair ceiling tiles at ice machine area
2021-03-12 Pass Follow-up CRITICAL 9
*42 Floors/walls/ceiling/nonfood dirty
ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination
*33 Mechanical warewashing equip., sanitization pressure
zero sanitizing solutions at ware washing machine must be replace or repair to proper condition
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*34 Pest control-routine inspections for
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*31 Individual, disposable towels
missing individual towels at hand sinks must be have individual towels at hand sinks
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
dish washing machine zero concentration of sanitizing solutions must be at 50 ppm Chlorine concentration
*31 No soap at handsink
no soap at hand sinks must be have soap at hand sinks during operational hours
*20 Grease Trap Tickets
2021-02-04 Pass w/ Conditions Follow-up CRITICAL 11
*34 Pest control-routine inspections for
missing current pest control ticket must be have current pest control ticket on site
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with food debris and grease spills must be clean to avoid cross contamination a/c vents dirty with soils and dust deposits must be clean to avoid cross contaminatio
*20 Grease Trap Tickets
missing current grease trap ticket on site must be have current grease trap ticket on site
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*32 Nonfood surfaces-design to be cleaned easily
chemical shelving dirty with soils and spills must be clean chemicals containers and maintained the containers in a dry clean area to avoid contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have date marking on food containers in all areas
*19 Hand sink water temperature below 110'F
missing hot water at hand sink 80 F must be have hot water at 110F or above to clean hands
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
missing hot water inside establishment must be have hot water at pick demands
*47 RFSM Certificate - Not Display
missing RFSM certification must be have FSM registered with the city
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease on kitchen area must be clean to avoid contamination
2020-12-22 Fail Routine CRITICAL 25
FAILED: *43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease drippings must be clean to avoid cross contamination
FAILED: *21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
FAILED: *10 Sanitization after Cleaning
missing sanitizer buckets in all areas, equipment not sanitize during operational hours must be use sanitizing solutions to avoid cross contamination
FAILED: *21 RFSM - Not On Site
RFSM not on site must be have FSM on site during operational hours
FAILED: *23 Does the establishment have sufficient capacity to meet peak hot water demands?
not working weather heater inside establishment must be have hot water to meet peaks demand during operational hours at minimum of 120 F at peak demand
FAILED: *19 No Hot Water / Water heater 50 gallon min.
not hot water running on establishment must be have hot water during operational hours minimum 110 F for hand sinks
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
FAILED: *34 Pest control-routine inspections for
missing current pest control ticket must be have pest control ticket
FAILED: *42 cleaning hermetically sealed containers of food or visible soil before opening
hermetical containers dirty with soils and grease accumulations must be clean to avoid cross contamination
FAILED: *43 Clean vent syst:Intake/exhaust air ducts
a/c vents dirty with dust, grease and soils deposits must be clean to avoid cross contamination
FAILED: *33 Sanitizing solution intergrated in dish. machine
zero sanitizing solution at dish washing machine must be test 50 ppm chlorine concentration of sanitizing solution
FAILED: *02 Cold Hold (41øF/45øF or below)
meat containers with out ice at increasing temperatures must be maintain proper cooling temperatures of 40 F or below
FAILED: *39 Equipment in good repair and proper adjustment.
shelving inside cooler unit rust and oxidize must be replace or repair to avoid cross contamination
FAILED: *20 Grease Trap Tickets
missing grease trap ticket on site must be have grease trap ticket on site
FAILED: *39 Cooking equipment free of encrusted grease
cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination
FAILED: *10 Equipment and Utensils Cleaning-contamination
cooler units inside and outside dirty with soils, food debris, stagnant water and grease accumulations must be clean to avoid cross contamination
FAILED: *29 Sanitizing solutions, testing devices
missing setup 3c sink with sanitizing solutions missing sanitizer buckets on all areas must be have 3c sink with 50 ppm chlorine concentration must be have sanitizer buckets at 100 ppm chlorine c
FAILED: *42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceiling dirty with spills, dust, food debris soils and grease deposits must be clean to avoid cross contamination
FAILED: *15 Bare hands contact with ready-to-eat foods
using bare hand contact with CTS food at prep service must be using gloves to avoid cross contamination
FAILED: *22 Accredited food handler certificate - 60 days
missing current food handler cards on site must be have current food handler cards on site
FAILED: *39 Soiled linens storage
dirty linen on open bags close to utensils must be maintain in a close container with lid to avoid pest harboring and unlawful smells
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marks to avoid cross contamination
FAILED: *47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
FAILED: *24 Food Labeling- with common name of the food
missing labels on all food containers must be have labels in all food containers
FAILED: *31 Individual, disposable towels
not individual towels on hand sinks must be have individual towels on hand sinks during operational hours
2020-03-09 Pass Routine CRITICAL 12
*22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have food handler cards on site
*47 Handwashing signage
missing hand sink only use must be have signs on every hand sink
*20 Grease Trap Tickets
missing current grease trap ticket must be have current pest control ticket
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
walls, floors and ceiling dirty must be clean to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing test strips must be have test strips to verified concentration
*34 Pest control-routine inspections for
missing current pest control ticket must be have current pest control ticket
*43 Clean vent syst:Intake/exhaust air ducts
a/c vents dirty with grease and soils accumulations must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
all equipment dirty inside and outside with soils, spills, food debris and grease contamination must be clean to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
cooler units at kitchen area wheel broken must be repair to proper condition hand sink detach from wall must be clean to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment dirty with encrusted grease and contamination must be clean to avoid cross contamination
2019-09-05 Pass Routine CRITICAL 13
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED WITH CUSTOMER ITEMS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*45 Lockers to be used to store personal items
PERSONAL ITEMS STORED WITH CUSTOMER FOOD AND ITEMS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED UN EQUIPMENT AND ON PREP TABLE
*34 Outer openings:closing holes, gaps
REPLACE MISSING CEILING TILE
*02 Cold Hold (41øF/45øF or below)
BEEF 54*F, TOFU 52*F, CORN 44.2*F
*47 Handwashing signage
PROVIDE FOR ALL
*31 No soap at handsink
PROVIDE FOR ALL
*21 RFSM - Not On Site
*10 Clean Sight and Touch
CLEAN ALL
*41 Food storage containers, identified with common name of food.
LABEL ALL
*28 Date marking commercially prepared RTE/ TCS food
PROVIDE FOR ALL
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
2019-02-13 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
kale 51'f, onion 49'f
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*10 Clean Sight and Touch
provide cleaning for the freezer
*31 Handwashing lavatory - used for other purpose
observed utensils in the hand sink
*28 Date marking > 24 hrs,on site,temp 41F
all foods in coolers
*21 RFSM - Not On Site
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the utensils, food containers
2018-08-09 Pass Routine 7
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Utensils, single serve items 6 inches off - floor
*07 Food safe, good condition, unadulterated, and honestly presented
Bag of ice in the ice maker
*28 Date marking > 24 hrs,on site,temp 41F
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*21 RFSM - Not On Site
*31 Individual, disposable towels
2018-02-21 Pass Routine CRITICAL 9
*07 Ice use as food or cooling medium shall be made from drinking water
Bottle of cola stored in icemaker
*43 Light bulbs, light shields provided
Two lights not functioning under vent hood.
*10 Clean Sight and Touch
Can opener shows buildup of metal shavings on blade.
*26 Advisory-"consuming raw or undercooked#" text
*03 Food products not maintained at 135øF or above
Lobster stock near entrance to kitchen was at 86.3°F. Please discard foods if they are intended to be discarded.
*43 Clean vent syst:Intake/exhaust air ducts
Air intake to air conditioning system shows buildup of dust.
*18 Toxic items storage adjacent to food/utensils
Spray cleaner stored in same box as packaged spices and other ingredients. Please provide a designated area for potentially toxic products away from where foods are stored or processed.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw quail eggs stored over noodles Raw shell eggs stored adjacent to raw carrots in reach in coolers
*47 RFSM Certificate - Not Display
Please post Registered Food Service Manager certificate where the public can see.
2017-07-24 Pass Follow-up CRITICAL 8
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
CHOPPED MEAT 45 DEGREE F IN RIC BY GRILL, STORED OVERNIGHT, DATED 7/23
*12 Gloves Single Use
DO NOT WASH HANDS WITH GLOVES ON
*31 Handwashing lavatory - used for other purpose
SCOURING PADS IN HAND SINK
*18 Toxic items stored above food/utensils
TOXIC SPRAY BOTTLE STORED ABOVE FOOD ITEMS
*14 Cleaning procedure--steps Improper drying method
FOOD ITEMS MUST AIR DRY
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
RICE SCOOP/ BOWL
*32 Maintain in Good Repair
TALL RIF AMBIENT TEMP 60 DEGREE, MUST BE IN WORKING ORDER SMALL RIC BY GRILL, AMBIENT TEMP 49 DEGREE F
2017-06-23 Pass w/ Conditions Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
UNDERCOOKED (POACHED) EGG OVER VEGETABLE IN RIC COS
*02 Cold Hold (41øF/45øF or below)
PORK BELLY IN COOLER 46 DEGREE F RIC UNIT READING >50 DEGREE F
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
MUST SANITIZE ALL EQUIPMENT
*15 Contact RTE Products w/ Bare Hands
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
POACHED EGGS IN COOLER COS
*20 Grease Trap Tickets
MUST BE SERVICED EVERY 90 DAYS
*43 Light bulbs, light shields provided
NEED LIGHT SHIELD ABOVE ICE MACHINE
*14 When to wash hands before donning new gloves
*38 Thawing. under running water criteria - < 4 hours
COS
2016-12-20 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
EGGS ABOVE PRODUCE IN THE REACH IN COOLER
*18 Toxic items storage adjacent to food/utensils
SANITIZER BEING STORED ON THE SAME SHELF WITH FOOD, NO PREPARATION
*20 Grease Trap Tickets
NO LIQUID WASTE MANIFESTS ON SITE
*31 No soap at handsink
NEED SOAP FOR BACK HAND SINK
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS (FRONT PREPARATION LINE)
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL FLOOR DRAINS AND COVERS IN THE ESTABLISHMENT
*43 Light bulbs, light shields provided
PROVIDE LIGHT SHIELDS FOR UNCOVERED LIGHTS UNDER THE VENT HOOD PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE PROVIDE A LIGHT FOR THE ONE THAT IS OUT UNDER THE VENT HOOD
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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