JAN 3
2024
PASSED
10 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
THE ISLAND SPOT.
BEAT. 18/100
309 W JEFFERSON BLVD · BISHOP ARTS, DALLAS
Last inspected January 3, 2024 · passed
Failed an inspection 7 years ago. 55 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
14
13 passed · 1 failed
VIOLATIONS
155
includes 55 critical
RECORDS COVER
7 YEARS
since Dec 2016
INSPECTION HISTORY
*10 Clean Sight and Touch
Ice machine has mild and needs to clean to sight
*18 Toxic items labeling-non original container
spray bottle needs a label of content inside
*31 Individual, disposable towels
Hand sink #2 , paper towel needs to work ( dispenser not working)
*34 Outer openings:closed,tight-fitting windows
back door has a gap and needs to be sealed
*43 Light bulbs, light shields provided
lights in vent hood needs replacement
*42 Floors/walls/ceiling/nonfood dirty
ceiling vent hood has dust and needs to be cleaned
*29 Sanitizing solutions, testing devices
sanitizing strips required at kitchen
*32 Damaged Equipment
spatula(2) observed damaged
*21 RFSM - Not On Site
No RFSM on site, must be on site
*47 Other Violations
choke poster needs to be displayed
JUL 82023PASSED10 violations4 CRITICALDETAILS
JUL 8
2023
PASSED
10 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Jerk chicken observed at 121 F/ hot holding temperatures.
*10 Clean Sight and Touch
Food contact surfaces/ shelves in WIC not cleaned for sight and touch.
*21 RFSM - Not On Site
No Certified Food Manger on duty.
*22 Accredited food handler certificate - 60 days
Food handlers must be trained in food safety.
*31 Handwashing lavatory - used for other purpose
Do not store utensils/container inside of hand sink.
*42 Dirty nonfood contact surfaces
Clean exterior of bulk ingredient bins. Observed dirty vent hood filters. Heavy grease build up seen at side of grill, ovens, fryers. Clean to remove build up.
*34 Controlling pests. Eliminating harborage conditions
Gnats seen at cook line - keep food covered.
*43 Light bulbs, light shields provided
Replace blown out lights underneath vent hood.
*45 Premises shall be maintained in good repair
Repair small leak at water sprayer. Check freon in WIC/running high.
*27 Cooling method, criteria - placing the food in shallow pans
Observed food cooling at room temperature. Use approved method (shallow containers).
JAN 272023PASSED10 violations2 CRITICALDETAILS
JAN 27
2023
PASSED
10 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
*34 Controlling pests. Eliminating harborage conditions
*37 Storing the food where it is not exposed to splash, dust, or other contamination
*10 Clean Sight and Touch
Clean side walls of ice machine
*31 Individual, disposable towels
*32 Nonfood surfaces-design to be cleaned easily
Remove aluminum lining on stove
*39 Store equipment & utensils in a clean, dry place
Store ice scoops in holder between use
*45 Premises shall be maintained in good repair
Exit door unable to close effectivey
*19 Water & Plumbing in good repair- per code
Repair plumbing leak by prep table
*21 RFSM - Not On Site
DEC 242022PASSED11 violations5 CRITICALDETAILS
DEC 24
2022
PASSED
11 violations5 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
Chemical spray bottle stored next to food ingredients.
*02 Cold Hold (41øF/45øF or below)
Cold holding temperatures must be 41 Degrees F
*21 RFSM - Not On Site
No RFSM observed on site. Must register CFM with the City of Dallas.
*22 Accredited food handler certificate - 60 days
All food handlers must be trained in food safety.
*31 No soap at handsink
All handsinks must be stocked with soap and paper towels.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Raw fish observed on top of raw fish inside of WIC. Separate to prevent contamination.
*28 Original cont. of RTE/PHF/Day1= day of opening
Cooked RTE foods must be datemarked(expired foods). COS
*42 Dirty nonfood contact surfaces
Encrusted food/grease buildup on all cooking equipment. Heavy buildup observed on vent-a-hood filters, cook line.
*39 Cutting surfaces.
Repair cutting boards/often.
*03 Food products not maintained at 135øF or above
Hot holding foods observed at 135 Degrees F of higher. Observed spinach at the steam well at 120 Degrees F.
*45 Premises shall be maintained in good repair
Repair hot box at cook line. Observed not in good repair.
APR 62022PASSED11 violations1 CRITICALDETAILS
APR 6
2022
PASSED
11 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
OXTAIL 121*F IN HHU , JERK CHICKEN 80*F
*39 Equipment & Utensils for non PHF shall be cleaned
CLEAN BULK CONTAINERS
*31 Handwashing lavatory - used for other purpose
SEVERAL ITEMS STORED IN HANDSINK
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL THOROUGHLY
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED PERSONAL CUP STORED ON CUTTING BOARD
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING IN WIC
*45 Floor contruction requirements
REPAIR ALL : OBSERVED WATER POOLING ON FLOOR IN SEVERAL AREAS
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN ALL
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
*19 One Inch Air Gap
PROVIDE FOR HANDSINK AND PREP SINK
show all 14 inspections →
AUG 72020PASSED12 violations3 CRITICALDETAILS
AUG 7
2020
PASSED
12 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN ALL THOROUGHLY
*31 Handwashing lavatory - used for other purpose
OBSERVED GROUND BEEF STORED IN HANDSINK
*32 Approved Food Contact Equip.
REMOVE FOIL LINING AND WIPING CLOTH FROM UNDER CUTTING BOARD
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
OBSERVED EXPIRED FOOD ITEMS IN WIC
*38 Thawing. under running water criteria
IMPROPER THAWING OF GROUND BEEF
*19 No Hot Water / Water heater 50 gallon min.
NO HOT WATER IN ESTABLISHMENT <110*F AT 3 COMP SINK AND HANDSINKS
*34 Outer door: solid,selfclosing,tightfitting
OBSERVED DAYLIGHT AT EXIT DOOR
*47 Handwashing signage
PROVIDE FOR ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED IN PREP AREA
*02 Cold Hold (41øF/45øF or below)
*21 RFSM - Not On Site
REGISTER WITH CITY OF DALLAS
JUN 302020PASSED14 violations4 CRITICALDETAILS
JUN 30
2020
PASSED
14 violations4 CRITICALDETAILS
*44 Trash can provided for papertowel waste
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*14 Wash hands after all other activities
LACK OF HAND WASHING
*42 Dirty nonfood contact surfaces
*37 Food, utensils & equip under other sources
*19 Hand sink water temperature below 110'F
*32 Approved Food Contact Equip.
CLOTH STORED UNDER EQUIPMENT
*18 Toxic items stored above food/utensils
SANITIZER STORED ABOVE FOOD AND EQUIPMENT
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
FOOD ITEMS STORED IN ICE AT BAR
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 56*F, LETTUCE 50*F STORED ON TOP OF ICE
*23 No Water
NO HOT WATER AT 3 COMP OR HAND SINK
*31 Individual, disposable towels
*21 RFSM - Not On Site
*38 Thawing. under running water criteria
DEC 42019PASSED12 violations5 CRITICALDETAILS
DEC 4
2019
PASSED
12 violations5 CRITICALDETAILS
*27 Cooling method, criteria - smaller portions
OBSERVED FOOD ITEMS STORED IN LARGE POTS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*41 Food storage containers, identified with common name of food.
PROVIDE
*31 Handwashing lavatory - used for other purpose
BUCKET STORED IN HANDSINK IN WAIT STATION
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE RTE FOODS IN WIC
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*35 Hair Restraints effective
PROVIDE FOR ALL
*39 Soda nozzles and ice bin clean to remove soil
CLEAN ALL
*38 Thawing. under running water criteria
RAW CHICKEN STORED IN PREP SINK
*19 Hand sink water temperature below 110'F
HOT WATER<110*F IN KITCHEN
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLE
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD ITEM STORED ON FLOOR IN WIF
JUN 192019PASSED7 violations5 CRITICALDETAILS
JUN 19
2019
PASSED
7 violations5 CRITICALDETAILS
*31 Individual, disposable towels
missing individual towels on hand sink at mechanical washing area must be have individual towels on all hand sinks during operational hours
*44 Waste receptacles outdoors/tight fitting lids
waste receptacles at kitchen area must be have lids during operational hours to avoid cross contamination and pest harboring
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetical containers dirty with soils and litter at store room area clean all hermetical containers to avoid cross contamination
*34 Outer openings:closing holes, gaps
external broken weather strips on exit door back area must be replace or repair to proper condition
*43 Ventilation hood-prevent grease dripping
vent hood dirty with grease deposits must be clean to avoid cross contamination
*39 Cooking equipment free of encrusted grease
fryer equipment with grease and soils accumulations must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment on all areas dirty with grease spills, litter and soils accumulations must be clean to avoid cross contamination ceiling at mechanical washing area dirty with food spills
MAY 142019FAILED18 violations10 CRITICALDETAILS
MAY 14
2019
FAILED
18 violations10 CRITICALDETAILS
*45 Ceiling easily cleanable and light in color
ceiling dirty with soils accumulations and grease residues must be clean to avoid cross contamination
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers dirty with mice droppings must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside with food debris and stagnant water on all areas must be clean to avoid cross contamination
*31 No soap at handsink
*12 Gloves Single Use
missing gloves at food prep areas must be have gloves to avoid bare hand contact with TCS food
*43 Light bulbs, light shields provided
broken light shields must be replace or repair to proper condition
*39 Cooking equipment free of encrusted grease
cooking encrusted equipment at kitchen area must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors under shelving inside stock room and all under kitchen equipment floors dirty with grease residues and litter must be clean to avoid contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*10 Chlorine sanitizer concentration, minimum temp.
not chemical solution on site to sanitize equipment or utensils
*31 Individual, disposable towels
not paper towels at hand sink must be have paper towels to avoid cross contamination
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
rats and mice droppings inside stock room area must be contact pest control to eliminate pest
*29 Sanitizing solutions, testing devices
missing sanitizing solutions at kitchen areas and 3c sink sanitizer buckets 50 ppm Chlorine concentration 3c sink 100 ppm concentration sanitizing solution missing chlorine test trips must be h
*44 Receptacles prevent debris, insect, rodents, allow for cleaning
waste water receptacles dirty with food debris and plugged must be clean to avoid contamination
*24 Food Labeling- with common name of the food
missing food labeling on all areas
*22 Handlers-Certificate Not On Site
missing food handler cards on site expired cards must be have current food handler cards on site
*19 No Hot Water / Water heater 50 gallon min.
not hot water on 3c sink and hand sinks on all areas 91 F max must be have minimum of 110 F or above to maintain proper demand of hot water at hand sinks
*43 Clean vent syst:Intake/exhaust air ducts
a/c vent filters and ducts dirty with soils accumulations and grease residues must be clean to avoid contamination
AUG 302018PASSED12 violations6 CRITICALDETAILS
AUG 30
2018
PASSED
12 violations6 CRITICALDETAILS
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
individual towels missing on some hand sink provide paper towels on all hand sinks during operational hours
*47 RFSM Certificate - Not Display
missing RFSM certificate must be FSM registered with the city
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs on top of vegetables eggs must be located at lower shelving inside WI cooler unit proper separation from cooked and raw food is required
*35 Outer Clothing, Clean Condition
PIC must be ensure proper clothing is use during operational hours as well hair nets must be provide at all times
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
tube drainage at back area broken at the end of receptacle must be repair to avoid waste water contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking in some food containers on different areas cooler units and dry food containers must be have date marking on food containers in all areas use as public health control
*22 Handlers-Certificate Not On Site
missing food handler cards must be have food handler cards
*34 Controlling pests. Eliminating harborage conditions
fly activity observed must be contact pest management to eliminate pest
*45 Clean facilities as often as necessary.
ceiling and walls with soiled accumulations and grease must be clean all walls and ceiling contamination when observed to avoid food contamination floors under equipment dirty must be clean flo
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*43 Light bulbs, light shields provided
some lights and light shields broken must be repair or replace to avoid contamination
*39 Store equipment & utensils - avoid contamination
outside and inside cooler units with debris contamination must be clean contamination when occurs or during operational hours use as public health control
FEB 202018PASSED9 violations3 CRITICALDETAILS
FEB 20
2018
PASSED
9 violations3 CRITICALDETAILS
*31 Handwashing lavatory - accessible
bar hand sink blocked with containers must be use only for hand sink washing
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
*21 PIC ensures employees are properly sanitizing equi
PIC need ensure that employees use sanitizing solutions for de-contamination during operational hours
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
back hand sink drainage block must be in good repair were waste water flow free
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
not working sanitizing equipment must be recalibrate chemical concentration at sanitizing equipment
*29 Sanitizing solutions, testing devices
missing sanitizing solutions at test strips sanitizer bucket 50 ppm Chlorine or 400 ppm of Quat 3c sink 100 ppm Chlorine or 200 ppm of Quat must be have test trips to check chemical concentration
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers with out covering must be use approved lids or covered containers to protected food from contamination
*45Physical Facilities Floors,Walls,Ceilings
floors with cracks and rough surfaces back area must be smooth, easy to clean surface
SEP 62017PASSED12 violations4 CRITICALDETAILS
SEP 6
2017
PASSED
12 violations4 CRITICALDETAILS
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLE
*20 Grease Trap Tickets
NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS
*22 Handlers-Certificate Not On Site
PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD HANDLING AND BARTENDING STAFF
*28 Date marking commercially prepared RTE/ TCS food
DATE MARK ALL COOKED FOODS HELD FOR LATER USE (INCLUDING TEAS) NEXT VIOLATION WILL RESULT IN DISCARD
*31 Handwashing lavatory - used for other purpose
HAND SINKS BEING USED FOR OTHER THAN HAND WASHING
*34 Insect control:prevent dead insects from food
FRUIT FLIES OBSERVED IN THE ESTABLISHMENT
*35 Hair Restraints effective
UPON ARRIVAL ONE FOOD WORKER NOT WEARING A HAIR RESTRAINT
*37 Storing the food at least 15 cm (6 inches) above the floor
RAW CHICKEN BOXES RESTING ON THE FLOOR
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
IMPROPER THAWING OF RAW CHICKEN
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL FLOOR DRAINS THAT ARE SOILED
*43 Clean vent syst:Intake/exhaust air ducts
REMOVE DUST FROM THE INTAKE VENT (KITCHEN)
*47 Handwashing signage
PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM
DEC 222016PASSED7 violations2 CRITICALDETAILS
DEC 22
2016
PASSED
7 violations2 CRITICALDETAILS
*18 Toxic items labeling-non original container
LABEL ALL CHEMICAL SPRAY BOTTLES , INCLUDING WATER BOTTLES
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ON THE SAME SHELF WITH PRODUCE
*21 RFSM - Not On Site
REGISTER THE SERV SAFE CERTIFIED MANAGER WITH THE CITY OF DALLAS BY JANUARY 03, 2017
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL FLOOR DRAINS THROUGHOUT THE ESTABLISHMENT
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN THE INTAKE VENTS THROUGHOUT THE ESTABLISHMENT (INCLUDING KITCHEN)
*31 No soap at handsink
SOAP OUT AT THE BAR
*46 Physical Facilities Premises
CLEAN THE TOILET SEATS IN THE RESTROOMS
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →