Tikka King
11641 Harry Hines Blvd #201, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 9 of 19 passed, one prior failure
2023-03-16 Pass Follow-up CRITICAL 11
*42 Floors/walls/ceiling/nonfood dirty
SHELVES.
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*21 RFSM - Not On Site
*31 Hand sinks: number installed for convenient use
INSTALL A HAND SINK AT FRONT COUNTER AREA.
*01 Cooling -- within 2 hours, 135-70øF
USE ICE BATH TO COOL DOWN TO 70'F WITHIN 2 HOURS. OBSERVED FOOD COOKED AT 8:30AM COOLED TO 90'F AT 10:20AM.
*45 Premises shall be maintained in good repair
REPAIR ALL BROKEN FAUCETS. REPLACE ALL MISSING CEILING TILES.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*10 Clean Sight and Touch
CUTTING BOARDS
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*39 Utensils, single serve items 6 inches off - floor
OBSERVED TO GO CONTAINERS ON THE FLOOR OF DRY STORAGE AREA.
2023-02-21 Pass w/ Conditions Routine CRITICAL 12
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*10 Clean Sight and Touch
CUTTING BOARDS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS
*31 Hand sinks: number installed for convenient use
INSTALL A HAND SINK AT FRONT SERVICES
*45 Premises shall be maintained in good repair
REPLACE MISSING CEILING TILES.
*47 Operate with a lapsed permit
Apply for new FOOD ESTABLISHMENT permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy an
*39 Utensils, single serve items 6 inches off - floor
KEEP FOOD EQUIPMENT AND TO GO BOX OFF THE FLOOR.
*19 Water & Plumbing in good repair- per code
REPAIR HAND SINK AND KEEP IT IN GOOD WORKING ORDER AT ALL TIMES. REPAIR OUT OF ORDER FLOOR DRAIN. REPLACE MISSING FAUCET FROM HAND SINK.
*42 Floors/walls/ceiling/nonfood dirty
2022-08-23 Pass Routine CRITICAL 10
*47 Operate with a lapsed permit
Apply for new FOOD permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and application
*32 Approved Food Contact Equip.
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED.
*39 Cutting surfaces.
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
*45 Premises shall be maintained in good repair
REPLACE MISSING PANEL FROM INTERIOR OF COOLER. CLOSE ANY OPENING FROM CEILING., REMOVE WOODEN PANEL FROM INTERIOR OF WALK IN COOLER.
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
STORAGE AREA
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*20 Grease Trap Tickets
*24 Food Label- manufacture/packer/distrubtor name
FOR ALL PRODUCTS FROM DESSERT COOLER.
2022-02-22 Pass Routine CRITICAL 11
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*21 RFSM - Not On Site
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATOES 60.F
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
PROVIDE TIME LABEL TO FRIED PRODUCTS LOCATED NEXT TO CASHIER, UNLESS IT IS HOLD AT 135'F OR HIGHERL.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER. STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POU
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*42 Floors/walls/ceiling/nonfood dirty
CLEAN AIR VENTS, VENT HOOD.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE
*24 Food Label- manufacture/packer/distrubtor name
PROVIDE LABEL, NAME OF PRODUCTS AND BUSINESS, TO ALL FOOD PRODUCTS FROM FRONT CUSTOMER SELF SERVE COOLER.
*45 Premises shall be maintained in good repair
REMOVE/COVER WOODEN PANEL FROM WALK IN COOLER WALL
2021-07-01 Pass Routine CRITICAL 11
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*45 Premises shall be maintained in good repair
*35 Hair Restraints effective
*34 Outer door: solid,selfclosing,tightfitting
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*33 Rinsing procedures - 3 compartment sink
*42 Floors/walls/ceiling/nonfood dirty
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
*43 Light bulbs, light shields provided
2021-06-03 Pass w/ Conditions Routine CRITICAL 14
*45 Premises shall be maintained in good repair
REPAIR COVE MOLDINGS , CLOSE ANY OPENING FROM CEILING . REPAIR ANY LEAKING CEILING AREAS AT ONCE. INCREASE COLD WATER PRESSURE FROM KITCHEN HAND SINK. REMOVE WOODEN PANEL FROM WALL OF WALK IN COOLER.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES, FLOOR, STOVE, VENT HOOD, HANDLES OF COOLERS.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEES' BEVERAGE FROM FOOD PREP. TABLES.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER,
*22 Accredited food handler certificate - 60 days
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CONTACTED READY TO EAT FOOD WITH BARE HANDS.
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY, OBSERVED RAW PRODUCTS STORED ABOVE COOK
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.
*43 Light bulbs, light shields provided
LIGHTS NEAR BACK DOOR.
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIPS
2020-11-16 Pass Follow-up CRITICAL 12
*29 Cold/hot hold unit thermometer easily viewable
*45 Premises shall be maintained in good repair
REPAIR COVE MOLDINGS , CLOSE ANY OPENING FROM CEILING .
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER,
*42 Floors/walls/ceiling/nonfood dirty
SHELVES, FLOOR, STOVE, VENT HOOD
*35 Hair Restraints effective
BEARD NET
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*24 Food Label- manufacture/packer/distrubtor name
ICE CREAM AND ITEMS IN CUSTOMER SELF SERVE COOLER.
*22 Accredited food handler certificate - 60 days
*19 Water & Plumbing in good repair- per code
REPLACE MISSING MOP SINK
*34 Controlling pests. Eliminating harborage conditions
WARNING ! OBSERVED TWO ROACHES BY HAND SINK.
*28 Date marking > 24 hrs,on site,temp 41F
WARNING! DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS , DATE IT WITH UP TODAY LABELS.
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
2020-11-11 Pass w/ Conditions Routine CRITICAL 16
*42 Floors/walls/ceiling/nonfood dirty
ALSO EXTERIOR OF COOLERS , STORAGE SHELVES, VENT HOOD, FRONT HAND SINK.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*34 Controlling pests. Eliminating harborage conditions
OBERVED ONE ROACH.
*22 Accredited food handler certificate - 60 days
*45 Premises shall be maintained in good repair
REPAIR CLOGGED FRONT HAND SINK, COVE MOLDINGS , CLOSE ANY OPENING FROM CEILING .
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SAN.
*29 Cold/hot hold unit thermometer easily viewable
*24 Food Label- manufacture/packer/distrubtor name
ICE CREAM AND ITEMS IN CUSTOMER SELF SERVE COOLER.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*18 Medicines labeled and stored properly
OBSERVED A CONTAINER OF PILL ABOVE FOOD TABLE.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM FREEZERS AND WALK IN COOLER.
*36 Cloths in-use for wiping between uses stored
*19 No Hot Water / Water heater 50 gallon min.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
2020-05-19 Pass Follow-up CRITICAL 11
*45 Premises shall be maintained in good repair
REPLACE MISSING HANDLES FROM COOLER
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*34 Controlling pests. Eliminating harborage conditions
OBSERVED ONE BABY ROACH BY HAND SINK
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLERS
*32 Approved Food Contact Equip.
DO NOT STORED FOOD IN OPENED CAN. USE STAINLESS OR PLASTIC CONTAINER.
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
CLEAN INTERIOR OF COOLERS, CUTTING BOARDS
*42 Floors/walls/ceiling/nonfood dirty
ALSO EXTERIOR OF COOLERS , STORAGE SHELVES
2020-04-21 Pass w/ Conditions Routine CRITICAL 14
*10 Clean Sight and Touch
CUTTING BOARDS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN STOVE AREAS, SHELVES
*47 OTHER VIOLATIONS
MAINTAIN PEST RECORD ON SITE
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
*35 Hair Restraints effective
BEARD NET NEEDED
*22 Handlers-Certificate Not On Site
*18 Toxic items storage adjacent to food/utensils
SPRAY BOTTLE
*06 Discard TCS if date marked exceeds temp & time
WHIPE CREAM 4-1-20
*45 Walls easily cleanable and light in color
WOODEN WALL INSIDE THE MUST MET REQUIREMENT ABOVE.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED ROACH
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BT DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*45 Premises shall be maintained in good repair
REACH IN COOLER AND HANDLES
2019-11-11 Pass Routine CRITICAL 8
*06 Time as PHC: 4 hours provide written procedures methods of compliance
CHICKEN 74
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
RAW SHELL EGGS STORED ABOVE MILK IN WIC
*10 Clean Sight and Touch
*19 No Hot Water / Water heater 50 gallon min.
HANDSINK
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*29 Food thermometers provided and accessible
2019-05-02 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Milk held at 76.6 degrees Cooked goat held at 54.7 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken prepared next to cooked rice Raw chechen stored over cooked foods
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 RFSM Certificate - Not Display
2019-04-01 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
Whipping cream bottom of the point of usage refrigerator at 44.1 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*22 Handlers-Certificate Not On Site
*20 Grease Trap Tickets
6 months overdue
*31 Handwashing lavatory - accessible
*45 Ceiling easily cleanable and light in color
*32 Approved Food Contact Equip.
Open can used for food storage
*47 RFSM Certificate - Not Display
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef
*21 RFSM - Not On Site
*36 Cloths in-use for wiping between uses stored
*40 Reuse of single service articles
2019-01-30 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held without refrigeration at 58.3 degrees (COS) Cheese held at 44.6 degrees
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*24 Food Labeling- with common name of the food
*47 RFSM Certificate - Not Display
*33 Manual warewashing equipment, wash solution temp.
Need 110 degree water
*19 Backflow prevention device - installed
Attached hoses are in need of a backflow device
*39 Store all equipment & utensil covered or inverted
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
2019-01-03 Pass w/ Conditions Routine CRITICAL 14
*47 RFSM Certificate - Not Display
*40 Reuse of single service articles
*28 Date marking > 24 hrs,on site,temp 41F
*35 Hair Restraints effective
Missing beard net
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over cooked chicken Raw beef stored over green peppers Raw shell eggs stored over fluid milk
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Leaking pipe below the three compartment sink
*34 Outer door: solid,selfclosing,tightfitting
*29 Sanitizing solutions, testing devices
*03 Food products not maintained at 135øF or above
Cooked basamati rice held at 105.4 degrees
*32 Approved Food Contact Equip.
Open can with high acid food stored
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*19 Backflow prevention device - air gap
attached hose without a back flow device
*02 Cold Hold (41øF/45øF or below)
Chickpeas held at 48.3 in the bottom of the refrigerator
2018-12-21 Pass w/ Conditions Routine CRITICAL 11
*10 Clean Sight and Touch
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*01 Cooling -- total 6 hours, 135-41øF
Chicken and rice held at 77.5 degrees cooling on the counter
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
Open can used for food storage
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over vegetables
*24 Food Labeling- with common name of the food
*02 Cold Hold (41øF/45øF or below)
Cooked rice held at 72.1 degrees - held on the counter
*39 Utensils, single serve items 6 inches off - floor
*28 Date marking > 24 hrs,on site,temp 41F
2018-12-05 Pass w/ Conditions Routine CRITICAL 13
*22 Handlers-Certificate Not On Site
*47 RFSM Certificate - Not Display
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*39 Store all equipment & utensil covered or inverted
*21 RFSM - Not On Site
*42 Nonfood-contact surfaces material
Foil lined surfaces
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions
*29 Sanitizing solutions, testing devices
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef Raw shell eggs stored over milk Raw chicken stored over ready to eat vegetables
*19 One Inch Air Gap
Spray hose hanging befow the flood level rim of the sink
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held on the counter at 72.4 degrees Half and half - bottom of the point of usage refrigerator at 46.3 degrees
*35 Hair Restraints effective
Missing beard nets
2018-11-16 Pass w/ Conditions Routine CRITICAL 14
*31 Handwashing lavatory - accessible
*35 Hair Restraints effective
*14 When to wash hands as often as necessary during prep
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*18 Toxic items labeling-non original container
*39 Utensils, single serve items 6 inches off - floor
*32 Approved Food Contact Equip.
open can used for food contact
*10 Chlorine sanitizer concentration, minimum temp.
*33 Manual warewashing equipment, wash solution temp.
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*42 Nonfood-contact surfaces material
Cardboard and or foil lined shelves
*02 Cold Hold (41øF/45øF or below)
Gyro sauce at 56.6 degrees - top of the POUR
2018-11-01 Fail Routine CRITICAL 16
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *10 Clean Sight and Touch
Stove
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 72.6 degrees - held on the counter Raw fish held on the counter at 49.4 degrees Gyro sauce held at 56.6 degrees
FAILED: *18 Toxic items labeling-non original container
FAILED: *29 Sanitizing solutions, testing devices
FAILED: *35 Hair Restraints effective
Beard nets missing
FAILED: *40 Reuse of single service articles
FAILED: *47 RFSM Certificate - Not Display
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *14 When to wash hands after handling soiled equip/utensil
FAILED: *33 Warewashing sinks and drain boards, self-draining.
FAILED: *31 Handwashing lavatory - accessible
FAILED: *21 RFSM - Not On Site
FAILED: *19 Backflow prevention device - air gap
Spray hose hanging below the flood level rim of the sink
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.