City of Dallas
2800 ROUTH ST #170 · DOWNTOWN, DALLAS
Last inspected 2021.
11 inspections on record since 2017 · Last inspected Nov 2021.
Last inspected Nov 2021. Records may not reflect current conditions.
Dishwasher at 0ppm sanitizer
Thermometers must be available
Hand wash sink missing soap in rear kitchen
Wiping cloths should be kept in sanitizer buckets
Raw meat stored on floor in walk in cooler
Have both walkin coolers serviced immediately way to hot 45* and 50* Temperatures not maintained at 41 degrees F or below. Violations marked with * black olives 47* WIC 45* 50* Tomato 49*
Must label all chemicals not in their original container must be labeled with common name
clean gaskets clean up grease and build up in kitchen
dishwasher has no sanitizer
not enough equipment working to keep food below 41 degrees f
hand sink blocked
label bulk food with common name
Observed raw chicken over raw bacon, raw shelled eggs over RTE
Observed spray bottles and sanitizer buckets w/ no label
Observed spoiled ground beef
Observed several RIC's missing thermometers
Observed items in hand sink at bar.
Cover foods in coolers
Invert bowls and cookware on top shelves to prevent contamination
Label bulk dry containers at bar
Observed dirty throughout. Deep clean needed under/behind equipment, ceiling, walls, shelves.
Observed vents dusty, WIC fans dusty.
Observed broken floor tiles, RFP coming detached in places, damaged WIC door, leaky faucet, hand sink detached from wall.
Observed hole in exterior wall
Observed cheese 54 degrees F, cheese 73 degrees F, mushroom 62 degrees F, sausage degrees F, sour cream 64 degrees F, RIC 53 degrees F, shrimp 51 degrees F.
Observed beans 126 degrees F, rice 130 degrees F
Observed dirty insides of food containers
Observe spray bottles with no label.
Repair several leaking faucets and pipes
Provide thermometers in all coolers
Observed cockroach nymphs.
observed food on floor
Keep scoop handles up out of food
Label bulk dry ingredients
cleaning needed throughout
Seal sinks to walls, repair baseboards
Clean Ice Machine, meat slicer, Thermometer holder and all other equipment that has a food contact surface
Temperatures not maintained at 41 degrees F or below. Have makwline and walk in cooler serviced Cantaloupe 47.5* Sausage 47.7* Ham 46.8* WIC 56.5* oat
Temperatures not maintained at 135 degrees F or above grits 123* Oatmeal 113*
rusty shelves inside of make line cover lip on utensil shelf can not clean
Maintain in Good Repaid water damaged ceiling exposed wall and ceiling replace plug cover buy meat slicer exposed wall put cover back on ice machine replace broken or warped gaskets on cool
Clean Non Food Contact Surfaces: gaskets on all coolers and make lines clean dust and fungus build up in wIC Clean splash and build up on all walls and equipment
SANDWICH COOLER 50 DEGREE AMBIENT TEMP, SALAD COOLER 60 DEGREE F, BAR COOLER 54 DEGREE F
RELABEL SANITIZER BUCKET
RECOMMEND ADDITIONAL RFSM
AT PREP AREA
DENTED CAN ON SHELF WITH NON DENTED
0 PPM CHLORINE DISH AREA
IN BAR ARA
YOGURT 52 DEGREE F, MOZZ CHEESE 56 DEGREE F, POOLED EGGS 54 DEGREE F
10 ppm DISHWASHER
HUMMAS 49 DEGREE F, BATTER 49 DEGREE F, ENSURE ICE COMPLETELY SURROUND PRODUCTS BEING COOLED AT SMOOTHIE BAR
NOT ON SITE, SEND MOST RECENT
LABEL SPRAY BOTTLES
AT BACK HAND SINK
RAW CHICKEN OVER RAW BEEF IN RIC-COS
IN ALL RICS
OBSERVED NON-COVERED OPEN CONTAINER- PERSONAL DRINK
ICE SCOOP MUST BE STORED IN CLEAN CONTAINER-COS
AT BAR HAND SINK
OBSERVED OPEN CONTAINER DRINKS IN KITCHEN
RAW POOLED EGGS OVER RTE DELI MEAT IN WIC
LABEL SPRAY BOTTLE AT BR
EXCESSIVE CONDENSATION AT COOLER ON SERVER SIDE, CLEAN FANS TO BE FREE OF DUST
RECOMMEND AT LEAST 2 RFSM FOR ESTABLISHMEN
TUNA SALAD 46 DEGREE F, POOLED EGGS 46 DEGREE F ON KITCHEN LINE
GAPS AT BOTTOM OF DISHWASHER
COFFEE FILTERS NOT PROTECTED, INVERT TO GO CONTAINERS
RUSSIAN SAUCE WITH DATE OF 6/30/18 IN KITCHEN
STORED ON TOP OF CANNED FOOD
TO GO CONTAINER
NO TOWELS UNDER CUTTING BOARD
0 PPM CHLORINE AT DISHWASHER- SERVICE CALL
KNIVES STORED IN HAND SINK
DENTED CANS ON SHELF
ITEMS MISSING DATE MARK IN WIC
TUNA SALAD 46 DEGREE F, SMOKED SALMON 48 DEGREE F
Warewashing machine showed 10ppm Chlorine on final rinse. Chlorine on final rinse for dishwashing should be at least 50ppm. One sanitizer bucket tested at 100ppm.
Unshielded florescent lighting near walk in coolers. Unshielded compact florescent lighting under vent hood in back preparation area. Unshielded florescent lighting in dish washing area.
Raw shell eggs received at 66.0°F and 73.4°F Please ensure product is transferred from refrigerated truck to mechanical refrigeration as soon as possible.
Hot water not provided to hand wash sink near service area
Raw Shelled Eggs stored over ready to eat smoked salmon, roasted turkey, and cured ham. Raw shell eggs stored adjacent to ready to eat greens and cooked sausage in reach in cooler on production are
Bare concrete and cracked flooring throughout kitchen.
Rusty shelving in reach in coolers. Rusty surfaces on walk in coolers.
Drain line for back walk in cooler being caught by bucket, not draining properly.
No Quaternary Ammonium test strips (Quat or MultiQuat) available at time of inspection.
DENTED CANS
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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