Wai Kitchen
4315 Lemmon Ave, Dallas, TX 75219 · 75219 · Restaurant
Mostly clean — 13 of 16 passed, one prior failure
2023-05-02 Pass Routine CRITICAL 6
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Store eggs away from lettuce
*27 Cool TCS foods using proper methods
*32 Maintain in Good Repair
Cement block used as a platform. (repair equipment)
*34 Controlling pests. Eliminating harborage conditions
Roach observed on floor
*42 Dirty nonfood contact surfaces
Clean flooring
*39 Store equipment & utensils - avoid contamination
2022-11-07 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
clean ice machine 21
*21 RFSM - Not On Site
*25 Maintain CCP Documentation Records
pH log
*31 Handwashing lavatory - used for other purpose
*42 Dirty nonfood contact surfaces
*32 Maintain in Good Repair
*34 Controlling pests. Eliminating harborage conditions
*36 Cloths in-use for wiping between uses stored
*39 Store equipment & utensils - avoid contamination
Store box of utensils off floor
2022-05-31 Pass Routine CRITICAL 10
*22 Accredited food handler certificate - 60 days
*18 Medicines labeled and stored properly
Medication observed in the food service counter.
*27 Cooling method, criteria - placing the food in shallow pans
Cooked cabbage observed cooling at room temp.
*42 Dirty nonfood contact surfaces
Clean vent hood filters.
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
diced tomatoes 50 F
*39 Cutting surfaces.
*47 Other Violations
Remove fly swatter from kitchen area.
*45 Premises shall be maintained in good repair
Repair leak at handwash sink.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
2021-11-02 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
Cold hold items above 42 degrees
*14 When to wash hands
Employee observed not washing hands after switching tasks then handling food
*27 Cooling, heating, and holding capacities. Equipment
Reach in cooler at 48
*28 Date marking > 24 hrs,on site,temp 41F
All items over 24hrs must be date marked
*47 Handwashing signage
Missing hand wash sign in male restroom
2021-10-20 Fail Routine CRITICAL 21
FAILED: *02 Machine vending--Cold Hold (41øF/45øF or below) criteria
Cold hold above 55 degrees
FAILED: *06 Time as PHC:provide written procedures on site
No written records of sushi rice being held at temperature or pH
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Consumable ice from ice machine soiled
FAILED: *10 Equipment and Utensils Sanitization
Employee observed washing utensils and not sanitizing
FAILED: *15 Contact RTE Products w/ Bare Hands
Employee observed touching Egg rolls with bare hands
FAILED: *22 Accredited food handler certificate - 60 days
Employees missing food handlers
FAILED: *25 HACCP Approved Procedures
No Haccp plan for the preparation of raw sushi
FAILED: *26 Food Consumer Advisory-raw food
No consumer advisory for raw fish
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
No date markers observed on food items in coolers
FAILED: *29 Food thermometers provided and accessible
No food thermometer available
FAILED: *31 Handwashing lavatory - accessible
Hand sinks must be clear- no cutting boards or cellphone accessories
FAILED: *34 Pest Control
Dead roaches and rat droppings in restaurant bar
FAILED: *35 Hair Restraints effective
Employees not wearing hair nets
FAILED: *36 Cloths in-use for wiping between uses stored
Wiping cloths must be kept in sanitizer bucket
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
Food must be 6 inches off the floor
FAILED: *39 Store all equipment & utensil covered or inverted
Utensils not stored in inverted position
FAILED: *40 Handle & dispense of cleaned utensils, single-use
cup used to scoop miso soup
FAILED: *42 Dirty nonfood contact surfaces
Cooler gaskets soiled
FAILED: *43 Ventilation hood-prevent grease dripping
Vent hood Dripping grease
FAILED: *45 Premises shall be maintained in good repair
Missing AC vent in kitchen
FAILED: *09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Cooked chicken next to and in contact with raw chicken
2021-04-20 Pass Routine 5
*10 Clean Sight and Touch
Clean food press machine
*18 Unnecessary chemicals not allowed
Found Raid insecticide in kitchen
*32 Maintain in Good Repair
Reach in coolers in disrepair (broken handles replaced with string)
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
2020-11-16 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
clean can opener
*02 Cold Hold (41øF/45øF or below)
chicken products in RIC must be maintained at 41 degrees or below
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw eggs and seafood must be stored below ready to eat foods. Eggs were in contact with onions contained in a plastic bag, and raw fish products were stored above ready to eat foods.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Provide a cover for the lettuce in the RIC
*42 Dirty nonfood contact surfaces
Clean cooler interiors
*32 Maintain in Good Repair
Handle was missing on reach in cooling unit
*36 Cloths in-use for wiping between uses stored
2020-04-20 Pass Routine CRITICAL 6
*32 Damaged Equipment
Knife handle
*18 Restricted use pesticides
RAID spray unapproved for food service area.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensil stored in standing water.
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
Clean gaskets on all coolers.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw seafood above cooked chicken.
2019-09-23 Pass Routine CRITICAL 2
*02 Cold Hold (41øF/45øF or below)
monitor temps (recommended to place in smaller containers and use a ice bath)
*40 Reuse of single service articles
provide handle for scoop, cannot use single use item
2019-08-29 Pass w/ Conditions Routine CRITICAL 16
*02 Cold Hold (41øF/45øF or below)
Temps above 41F ***REPEAT***
*10 Clean Sight and Touch
clean interior of ice bin. ***REPEAT***
*15 Bare hands contact with ready-to-eat foods
bare hand contact with RTE foods.
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
no guidance for clean-up procedure.
*29 Outfitter-Thermometer.
Obtain thermometers for deep freezer.
*32 Equipment & Utensils smooth easily cleanable
food equipment very dirty, heavy accumulation of dirt and grease.
*34 Pest Control
dead roaches by rice pot, same as last inspection. ***REPEAT***
*35 Eating food, chewing gum, drinking beverages, or using tobacco
designate an area for employee food and drink. Observed chicken and soda by consumer food. ***REPEAT***
*36 Cloths in-use for wiping between uses stored
damp cloths to remain in s. buckets. ***REPEAT***
*40 Reuse of single service articles
Shoppers bags used for storing food. ***REPEAT***
*41 Food storage containers, identified with common name of food.
Label all bulk items. ***REPEAT***
*42 Dirty nonfood contact surfaces
Dirty fan covers
*43 Clean vent syst:Intake/exhaust air ducts
Clean. ***REPEAT***
*45Physical Facilities Floors,Walls,Ceilings
Clean floors, walls, and ceilings. ***REPEAT***
*46 Physical Facilities Premises
Dirty intake vents in women's restroom. ***REPEAT***
*47 Other Violations
Notification of signage for current health inspection report. ***REPEAT***
2019-07-30 Pass w/ Conditions Routine CRITICAL 15
*02 Cold Hold (41øF/45øF or below)
Shrimp (68) was found above 41 degrees.
*14 When to wash hands before donning new gloves
Employee did not wash hands before regloving.
*10 Clean Sight and Touch
Dirty interior of ice bin.
*21 Demonstrateion of knowledge by PIC
No biohazard kit was found.
*28 Do not exceed manuf. use by date
Do not exceed 7 days, no prep dates found on the food.
*32 Equipment and Utensils Durability and Strength
Broken door gaskets.
*34 Insect control:prevent dead insects from food
Observed dead cockroach near rice pot.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Personal beverages and food observed out and exposed, as well as employee chewing gum.
*36 Cloths in-use for wiping food spills used for no other purpose
Towels underneath the cutting board.
*40 Reuse of single service articles
Shopping bags were used as food storage bags in several locations.
*41 Food Labeling - Bulk Food w/ Card or Sign
No label on bulk items in the freezer.
*42 Dirty nonfood contact surfaces
Dirty vents in prep area in kitchen Dirty door gasket.
*43 Clean vent syst:Intake/exhaust air ducts
Dirty venthood.
*46 Toilet rooms, convenience and accessibility
Women's restroom is dirty, clean underneath toilet seat, ladder was in the restroom.
*47 Other Violations
Notification of signage for current health inspection report.
2019-01-23 Pass Routine CRITICAL 9
*34 Outer door: solid,selfclosing,tightfitting
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*43 Clean vent syst:Intake/exhaust air ducts
*41 Food storage containers, identified with common name of food.
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*31 Handwashing lavatory - used for other purpose
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-07-05 Pass Routine CRITICAL 6
*15 Contact RTE Products w/ Bare Hands
employee handling rte food (chicken) with bare hands
*36 Cloths in-use for wiping between uses stored
moist toweks stored on prep tables
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ice scoop stored on top of towel dispenser
*10 Clean Sight and Touch
can opener blade with food particles
*19 Water & Plumbing in good repair- per code
faucet loose on hand wash
*35 Hair Restraints effective
cooke employee without hair net
2018-01-17 Pass Routine CRITICAL 10
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
broccoli stored on top of the raw eggs.
*35 Hair Restraints effective
provide hair restraints for employees working in the kitchen and food prep .
*47 RFSM Certificate - Not Display
Certificate must be on the wall for public display.
*18 Toxic items labeling-non original container
Missing the label on the chemical bottle ( red chemical on the inside of the bottle. )
*34 Outer door: solid,selfclosing,tightfitting
Provide weather stripping for the frame of the door 9 heavy gap in the frame and the door which allows sunlight to appear in the seam
*31 Individual, disposable towels
Missing the paper towels at the hand sink
*42 Dirty nonfood contact surfaces
clean the magnetic gasket ( heavy dirt and mold in the gaskets.)
*36 Cloths in-use for wiping between uses stored
Moist wiping clothes must be in sanitizer when not used .
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer for the reach in freezer.
*39 Equipment in good repair and proper adjustment.
remove the broken handles taped with electrical tape. ( any chipped blade on knife)
2017-07-26 Pass Routine 5
*36 Cloths in-use for wiping between uses stored
*18 Chemical sanitizer generated onsite, device criteria
NO SANITIZER BUCKET SETUP
*43 Clean vent syst:Intake/exhaust air ducts
*42 Dirty nonfood contact surfaces
*28 Date marking > 24 hrs,on site,temp 41F
2017-01-30 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
EGGS STORED AT ROOM TEMPERATURE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*43 Clean vent syst:Intake/exhaust air ducts
*36 Cloths in-use for wiping between uses stored
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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