The Mercury Grill
11909 Preston Rd #1418, Dallas, TX 75230 · 75230 · Restaurant
Passed all 16 inspections — critical violations noted
2024-01-22 Pass Routine CRITICAL 5
*31 Individual, disposable towels
provide paper towels at hand sink
*10 Clean Sight and Touch
clean ice machine
*42 Nonfood-contact surfaces material
clean the interior of the reach in coolers (dessert cooler) and gaskets
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
store sanitizer bucket off the floor
*39 Store equipment & utensils - avoid contamination
properly store ice scooper (observed on top of soda cans)
2023-07-07 Pass Routine 5
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the ground (fish on the floor)
*10 Clean Sight and Touch
clean ice machine
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*45 Premises shall be maintained in good repair
repair/replace celling tiles
*19 Water & Plumbing in good repair- per code
leaky faucet at hand sink
2023-01-11 Pass Routine CRITICAL 3
*03 Food products not maintained at 135øF or above
maintain food at hot holding station at 135 F degrees or higher
*10 Clean Sight and Touch
clean ice machine
*37 Storing the food at least 15 cm (6 inches) above the floor
food has to be 6 inches off the ground
2022-06-08 Pass Routine CRITICAL 8
*41 Food storage containers, identified with common name of food.
Bulk foods
*36 Cloths in-use for wiping between uses stored
*28 Original cont. of RTE/PHF/Day1= day of opening
*21 RFSM - Not On Site
*43 Light bulbs, light shields provided
Vent hood
*29 Sanitizing solutions, testing devices
Provide QA test strips
*39 Loosely cover cooling foods
Walk in cooler
*18 Toxic items labeling-non original container
2021-11-18 Pass Routine CRITICAL 3
*31 Handwashing lavatory - used for other purpose
*18 Toxic items labeling-non original container
*36 Cloths in-use for wiping between uses stored
2021-05-06 Pass Routine CRITICAL 4
*31 Individual, disposable towels
*28 Date marking commercially prepared RTE/ TCS food
Patey in walk in cooler
*02 Cold Hold (41øF/45øF or below)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over seafood
2020-11-03 Pass Routine CRITICAL 3
*02 Cold Hold (41øF/45øF or below)
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*03 Food products not maintained at 135øF or above
2020-04-20 Pass Routine CRITICAL 4
*44 Trash can provided for papertowel waste
*22 Handlers-Certificate Not On Site
*31 No soap at handsink
Bar sink
*29 Food thermometers provided and accessible
2019-10-22 Pass Routine 6
*28 Date marking > 24 hrs,on site,temp 41F
*44 Trash can provided for papertowel waste
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Food, utensils & equip under other sources
Ice scoop handle in ice
*22 Handlers-Certificate Not On Site
2019-04-11 Pass Routine CRITICAL 2
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*18 Toxic items labeling-non original container
label all non original containers
2018-10-08 Pass Routine 6
*45Floor, wall, ceiling - Exposed material
*24 Food Labeling- with common name of the food
*31 Individual, disposable towels
*07 Food safe, good condition, unadulterated, and honestly presented
dented can of tomato sauce
*10 Hot water sanitizer surface temp. < 160'F
*10 Clean Sight and Touch
clean the inside of the ice machine thoroughly; black bacteria present
2018-04-11 Pass Routine 5
*35 Hair Restraints effective
beard guards needed
*25 Prevention of Clostridium Botulinum by ph 4.6<
sushi ph meter needed to test the ph
*45Floor, wall, ceiling - Exposed material
holes in the ceiling tiles
*36 Cloths in-use for wiping between uses stored
do not place cloth towels( absorbent material) underneath the cutting boards.
*10 Clean Sight and Touch
clean the inside of the ice machine thoroughly
2017-10-11 Pass Routine CRITICAL 3
*47 Handwashing signage
sign needed at the hand wash sink in the sushi bar
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting boards.
*31 Handwashing lavatory - used for other purpose
cooking utensil placed in the hand wash sink in the sushi bar
2017-04-12 Pass Routine CRITICAL 5
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*25 HACCP Approved Procedures
For the Cyro Vac, Souis Vide, and sushi rice
*02 Cold Hold (41øF/45øF or below)
Cole slaw at 44.0 cole slaw
*35 Hair Restraints effective
*19 Backflow prevention device - air gap
Sushi area
2016-10-10 Pass Routine CRITICAL 6
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee eat and another employee drinking from the beverage without a lid and or straw
*10 Other sanitizer exposure time
*31 No soap at handsink
Cook's line
*25 Preparing food determined by the regulatory authority to require a variance
Sous vide in need of variances
*35 Hair Restraints effective
Hair and beard nets needed
*25 Have HACCP plan: reduced oxygen packaging
A HACCP plan is required for sushi rice that is not using temperature as a critical control point
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.