Texas Best Smokehouse
4880 Mountain Creek Pkwy #120, Dallas, TX 75236 · 75236 · Restaurant
Passed all 11 inspections — critical violations noted
2023-11-14 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
observed potato salad at 49.9F, brisket at 42.4F (wic), mix food on cold table and reduce temperature of WIC.
*28 Do not exceed manuf. use by date
dispose of containers of noddles past use by date of 10-30-23
*41 Food storage containers, identified with common name of food.
label containers of spices.
*42 Dirty nonfood contact surfaces
clean floors and walls.
*45 Premises shall be maintained in good repair
repair damaged outles and covers. repair damaged tile cove base.
2023-04-26 Pass Routine CRITICAL 3
*02 Cold Hold (41øF/45øF or below)
EGG SALAD AT 50.1F, VEGETABLE MIX 50.9F. USE DEEPER PANS TO AID IN KEEPING FOOD AT COLD HOLD TEMPERATURE.
*42 Dirty nonfood contact surfaces
GRIME/DUST BUILD UP ON CEILING TILES ABOVE PREP ROOM, GRIME ON FLOORS OF WALK IN COOLER, CLEAN.
*43 Clean vent syst:Intake/exhaust air ducts
DUST BUILD UP ON INTAKE VENT LOCATED ABOVE PREP ROOM. CLEAN.
2022-11-08 Pass Routine 2
*28 Date marking > 24 hrs,on site,temp 41F
OBSERVED OPENED PACKAGES OF CHOPPED CARROTS AND SLICED JALEPENO WITHOUT DATE MARK. DATE MARK FOOD THAT HAS BEEN PROCESSED AFTER 24 HOURS.
*42 Floors/walls/ceiling/nonfood dirty
OBSERVED DUST BUILD UP ON FANS OF WALK IN COOLER AND ON METAL SIGNS ABOVE SERVING LINE, CLEAN.
2022-04-13 Pass Routine CRITICAL 5
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents, clean.
*42 Dirty nonfood contact surfaces
grime underneath shelves in walk in cooler, splatter on frp walls, clean.
*03 Food products not maintained at 135øF or above
observed MacNCheese at 130.7 and ribs at 124.3F. adjust temperature of equipment.
*29 Thermometer calibrated to ensure accuracy
themometer of vulcan hot hold device reading 170F, observed temperature was 140.8F. recalibrate equipment to prevent further issues with hot hold temperatures.
*39 Cooking equipment free of encrusted grease
observed grease and food residue build up on vulcan hot hold equipment, clean.
2021-10-14 Pass Routine CRITICAL 3
*28 Do not exceed manuf. use by date
observed container of pasta past use by date of 10-11-21, RFSM disposed of food.
*02 Cold Hold (41øF/45øF or below)
food in display RIC were observed at 48.3F or below(pasta 47.9F, egg salad 45.8F, cole slaw 48.3F). equipment is working suggest adding ice underneath of bowls.
*42 Floors/walls/ceiling/nonfood dirty
observed grime on ceiling tiles, on green wire storage shelves. clean.
2021-04-08 Pass Routine 2
*39 Equipment & utensils cleaned before restocking
soiled spice container, clean every 24 hours.
*41 Food storage containers, identified with common name of food.
small spice containers not labeled. clean.
2020-10-07 Pass Routine 3
*28 Date marking > 24 hrs,on site,temp 41F
two containers of pasta past manufacturers use by date of 09-20-20
*45 Premises shall be maintained in good repair
missing outlets or holes on walls underneath serving line, repair.
*42 Floors/walls/ceiling/nonfood dirty
grime on walls, clean.
2020-04-07 Pass Routine CRITICAL 5
*43 Clean vent syst:Intake/exhaust air ducts
dust on exhaust located above serving line.
*42 Floors/walls/ceiling/nonfood dirty
dust on frp wall located at 3 comp. sink. clean
*07 Food safe, good condition, unadulterated, and honestly presented
found container of limes that were molding, discard.
*18 Toxic items labeling-non original container
label spray bottles.
*39 Store equipment & utensils in a clean, dry place
found container of utensils in wet and soiled container, clean container. sanitize utensils
2019-10-10 Pass Routine CRITICAL 3
*42 Floors/walls/ceiling/nonfood dirty
clean behind grill, grime build up.
*34 Controlling pests. Eliminating harborage conditions
food particles on perimeter of floor. remove to prevent potential harborage condition.
*18 Toxic items labeling-non original container
label de-greaser spray bottle.
2019-04-03 Pass Routine CRITICAL 7
*36 Cloths in-use for wiping between uses stored
wet cloths on surface. place wet cloths back in sanitizer buckets.
*37 Storing the food at least 15 cm (6 inches) above the floor
pinto beans container on floor. place 6" minimum off the floor.
*39 Store equipment & utensils in a clean, dry place
utensils in wet storage container.
*38 Thawing. under running water criteria - < 4 hours
raw frozen chicken thawing at room temperature. thaw over night ot thaw under running water.
*14 When to wash hands before donning new gloves
employees not washing hands before donning new gloves.
*02 Cold Hold (41øF/45øF or below)
egg salad at 49.4F ice was placed in display cooler to keep food at temperature.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open water bottle on working food contact surface.
2018-10-01 Pass Routine CRITICAL 8
*37 Storing the food at least 15 cm (6 inches) above the floor
Box of food on floor in walk in cooler.
*38 Frozen food. Stored frozen foods shall be maintained frozen
Frozen food not date marked.
*28 Date marking > 24 hrs,on site,temp 41F
Work on date mark procedures, products missing date mark in walk in cooler.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pork next to produce and above cut fries.
*31 No soap at handsink
Provide soap for hand sink next to 3 comp sink. Soap holder broken placed on shelf.
*36 Cloths in-use for wiping between uses stored
Wet sanitizer cloth on counter top.
*05 Rapidly reheat 165øF for hot holding
Employee reheat food in hot hold, sausage was at 128.4F.
*02 Cold Hold (41øF/45øF or below)
Potato salad at 54.1F in cold hold serving line.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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