The Armoury De
2714 Elm St, Dallas, TX 75226 · 75226 · Restaurant
Passed all 12 inspections — critical violations noted
2023-12-02 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
OBSERVED EGGS STORED AT ROOM TEMPERATURE, SHALL BE HELD AT 41'F OR LESS.
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*28 Date marking > 24 hrs,on site,temp 41F
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
OBSERVED GROUND MEAT THAWING IN THE SINK
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SHALL NOT STORE IN USE UTENSILS BETWEEN COOLER GAPS.
*42 Floors/walls/ceiling/nonfood dirty
FLOOR UNDER BAR COOLER NEEDS TO CLEANED MORE, ACCUMULATION OF DIRT AND DEBRIS.
*43 Clean vent syst:Intake/exhaust air ducts
2023-05-03 Pass Routine CRITICAL 3
*20 Grease Trap Tickets
No current liquid waste manifest
*42 Dirty nonfood contact surfaces
Clean interiors of coolers at bar where glass wear is kept
*39 Store equipment & utensils - avoid contamination
Do not store knives in between equipment>observed knives stored in between reach-in coolers
2022-10-15 Pass Routine CRITICAL 9
*45 Premises shall be maintained in good repair
Replace broken ceiling panels above dish machine. Properly seal handwash sink to wall.
*10 Chlorine exposure time table
Dish machine not working. 0 ppm
*32 Damaged Equipment
Replace all torn cooler gaskets.
*34 Outer door: solid,selfclosing,tightfitting
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop at wait station
*43 Light - 50 foot : Food and utensils area
vent hood
*46 Covered waste receptacle for women's restroom
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
2022-03-31 Pass Routine 4
*10 Clean Sight and Touch
DIRTY ICE MACHINE
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Dirty nonfood contact surfaces
*43 Clean vent syst:Intake/exhaust air ducts
2021-03-18 Pass Routine CRITICAL 6
*15 Bare hands contact with ready-to-eat foods
*18 Toxic items labeling-non original container
*29 Sanitizing solutions, testing devices
*31 Handwashing lavatory - used for other purpose
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*39 Store equipment & utensils in a clean, dry place
2019-12-30 Pass Routine CRITICAL 4
*18 Toxic items labeling-non original container
LABEL CHEMICAL SPRAY BOTTLES
*32 Maintain in Good Repair
LEAK IN WALK IN COOLER (COOLER UNIT)
*36 Cloths in-use for wiping between uses stored
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
2019-06-27 Pass Routine 2
*19 Water & Plumbing in good repair- per code
*37 Food preparation
2018-12-20 Pass Routine CRITICAL 6
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*29 Sanitizing solutions, testing devices
*45Physical Facilities
*33 Manual warewashing equipment, wash solution temp.
*18 Toxic items labeling for original container
*21 RFSM - Not On Site
2018-06-28 Pass Routine CRITICAL 5
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Food thermometers provided and accessible
*02 Cold Hold (41øF/45øF or below)
*43 Light bulbs, light shields provided
*21 RFSM - Not On Site
2017-12-07 Pass Routine CRITICAL 5
*39 Keep utensils handles upright or protected
*37 Storing the food at least 15 cm (6 inches) above the floor
food items stored on floor
*28 Date marking > 24 hrs,on site,temp 41F
food items missing dates
*41 Food storage containers, identified with common name of food.
*18 Toxic items storage adjacent to food/utensils
spray bottles with toxics stored on wand wash bar area
2017-06-17 Pass Routine CRITICAL 5
*18 Toxic items labeling for original container
*10 Chlorine sanitizer concentration, minimum temp.
*29 Sanitizing solutions, testing devices
*02 Cold Hold (41øF/45øF or below)
*47 Health permit posted
2016-12-10 Pass w/ Conditions Routine CRITICAL 13
*14 When to wash hands before donning new gloves
employees donning gloves without washing hands
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw beef stored above bell peppers in WIC, Raw meat ball stored in lasagna in WIC, raw eggs stored above ready to eat items in front line RIC
*39 Store equipment & utensils in a clean, dry place
ice scoop at bar stored in between bottles and bar equipment
*37 Storing the food at least 15 cm (6 inches) above the floor
items in the WIC, Eggs, chicken watermelon, stored on floor
*31 Handwashing lavatory - used for other purpose
employee washing tongs in hand washing sink with gloves on
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinking open glass of water in prep area
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
raw chicken thawing in 3 comp sink without running water
*42 Dirty nonfood contact surfaces
grime, ice build up on RIC, RIF floors, water build up in kitchen
*28 Date marking > 24 hrs,on site,temp 41F
dairy at bar, gravy, potatoes, cheese , meatballs , raspberry chipotle sauce, potato salad, other food items not date marked
*18 Toxic items labeling-non original container
sanitizer at bar not labeled, chemical spray bottles and cooking spray bottles not labeled
*36 Cloths in-use for wiping between uses stored
wiping cloths not stored in sanitizer solution in between use
*10 Clean Sight and Touch
beer drafts with sludge build up
*29 Food thermometers provided and accessible
no thermoeters in RIC at bar where dairy is stored
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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