Urban Caphe
6030 Luther Ln #130, Dallas, TX 75225 · 75225 · Restaurant
Passed all 7 inspections — critical violations noted
2020-06-03 Pass Routine CRITICAL 7
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef and raw shrimp over vegetables
*10 Chlorine sanitizer concentration, minimum temp.
Observed machine sanitizer <10 ppm
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Observed inadequate hot water at kitchen hand sink.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed cloth covering knife handle
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food stored on floor.
*38 Thawing. under running water criteria
Observed thawing meat at ambient temperature w/ no water
*42 Dirty nonfood contact surfaces
Observed dirty walls, shelves, outsides of containers, floors under equipment
2019-12-30 Pass Routine 5
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Observed no hot water at front hand sink
*31 No soap at handsink
Observed hand sink with no soap
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed food and ice scoops w/ handles touching product. Spoon in garlic in WIC.
*42 Dirty nonfood contact surfaces
Observed dirty shelf and outside of containers, dirty walls/floors, dirty top of dish machine. Strong smell coming from drain.
*45 Unnecessary articles prohibited
Observed personal drink on shelf.
2019-06-06 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
*03 Food products not maintained at 135øF or above
*43 Light - 50 foot : Food and utensils area
*42 Dirty nonfood contact surfaces
equipment, exteriors of food storage containers
*10 Clean Sight and Touch
Interior of freezer
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat stored over cooked meat in reach in cooler
*31 Handwashing lavatory - used for other purpose
utensil in hand sink
*38 Thawing. under running water criteria -thawed RTE <41F
frozen raw meat
*34 Pest control-routine inspections for
Flies observed
2018-12-10 Pass Routine 10
*39 Equipment in good repair and proper adjustment.
Damaged cooler gaskets
*42 Dirty nonfood contact surfaces
*37 Storing the food at least 15 cm (6 inches) above the floor
*20 Grease Trap Tickets
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer at dish machine observed at 5ppm
*03 Food products not maintained at 135øF or above
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*44 Trash can provided for papertowel waste
*36 Cloths in-use for wiping between uses stored
2018-06-04 Pass Routine CRITICAL 9
*39 Equipment in good repair and proper adjustment.
cooler gasket
*31 Handwashing lavatory - used for other purpose
hand sink used for storing utensils
*22 Handlers-Certificate Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored over veggies
*21 RFSM - Not On Site
*44 Trash can provided for papertowel waste
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
*20 Grease Trap Tickets
2017-12-14 Pass Routine CRITICAL 8
*39 Store all equipment & utensil covered or inverted
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*37 Food, utensils & equip under other sources
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*44 Trash can provided for papertowel waste
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp stored over soup
2016-12-06 Pass Routine CRITICAL 9
*15 Bare hands contact with ready-to-eat foods
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DEEP FRYERS, WALLS, DISH , FOOD CONTAINER, WASHING MACHINE
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL TCS FOOD PRODUCTS WITH CONSUMED BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. COUNT THE FIRST DAY AS DAY ONE
*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
*31 Individual, disposable towels
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 0 PPM. SANITIZE ALL YOUR FOOD EQUIPMENT IN THREE COMPARTMENT SINK UNTIL YOUR MACHINE IS DISPENSING PROPER LEVEL OF SANITIZER
*29 Thermometer shall be easily readable
PROVIDE THERMOMETER TO ALL COOLERS AND FREEZERS
*26 Advisory- "consuming raw#." alternate text
*39 Cloth napkins shall be laundered between each use
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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