Wava Halal Grill
3611 Greenville Ave #a, Dallas, TX 75206 · 75206 · Restaurant
Passed all 12 inspections — critical violations noted
2023-03-28 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
Observed cooked chicken stored at 46 Degrees F in RIC.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Observed raw animal products stored over RTE foods in WIC and RIC.
*10 Clean Sight and Touch
Observed dirty ice machine, inside and out. Observed dirty shelving in WIC.
*21 RFSM - Not On Site
RFSM not registered with City of Dallas. Register at dallascityhall.com.
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark food items held longer than 24 hrs for no more than 7 days.
*29 Thermometers to be accurate +/- 3'F
Observed thermometers in WIC not working correctly.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed dirty WIC fan covers.
*39 Equipment in good repair and proper adjustment.
Observed damaged microwave.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor.
*46 Enclosed toilet room w/self closing doors
Observed restroom door closing mechanism not working.
*47 Conditions of Permit-in use of food equipment
Need a sign about the inspection report.
2022-10-17 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Keep all TCS cold hold food at 41 F or lower at all times. Observed chicken (RIC) at 45.1 F
*10 Clean Sight and Touch
Clean dirty ice machine from inside (food splash/stains)
*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.
Asked employees to st-up 3-compartment sink for warewashing. No employee could set-up 3-comp sink correctly. Wash/Rinse/Sanitize
*27 Cooling method, criteria - placing the food in shallow pans
Use smaller storage containers to hold food. Observed lamb in RIC at 44.8F
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Provide quat test strips for 3-compartment sink
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep food 6 inch off floor at all times
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Keep ice scoop handle upright & protected. Observed touching ice with handle
*43 Light bulbs, light shields provided
Repair light under venthood
*45 Premises shall be maintained in good repair
Repair faucet handle (cold) in restroom and hole in door leading into office space
*47 Other Violations
Post 'choking poster' sign up for public view
2022-02-25 Pass Routine CRITICAL 11
*21 RFSM - Not On Site
NO RFSM ONSITE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS, FLOORS, DRAINS , FRP, & GASKETS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*45 Drying Mops-air dry
MOP AIR DRY
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION BY ARRANGEMENT RAW EGGS STORE ABOVE RTE FOOD ( COOKED CHICKEN
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS & FOOD IN PREP AREA & ON WORK STATION
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD EQUIPMENT
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHINGS
2021-03-08 Pass Routine CRITICAL 12
*45 Premises shall be maintained in good repair
REPAIR DOORS & RESURFACE FLOORS
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
*22 Washing hands only at a designated hand sink
OBSERVED EMPLOYEES WASHING HANDS AT 3 COMP SINK
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
IMPROPER COOLING OF TCS PRODUCTS
*34 Outer openings:closing holes, gaps
CLOSE ALL HOLES & GAPS
*02 Cold Hold (41øF/45øF or below)
SAUCE 51.5f, D. TOMATOES 48.0, RICE 93.0, LAMB 89.2F, LAMB 54.7
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GASKETS, WALLS , DOORS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES STORED ON EQUIPMENT
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES
*38 Thawing. under running water criteria
IMPROPER THAWING OF FROZEN MEAT
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL S. BOTTLES
2020-07-07 Pass Follow-up CRITICAL 12
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*42 Dirty nonfood contact surfaces
CLEAN GASKETS AND FANS IN KITCHEN
*02 Cold Hold (41øF/45øF or below)
LAMB BEEF 56.2f, C. CHICKEN 52.5F, CHICKEN 57.7F
*39 Cutting surfaces.
RESURFACE CUTTING BOARDS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*38 Thawing. under running water criteria
IMPROPER THAWING OF MEAT
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
FLIES
*22 Handlers-Certificate Not On Site
CERTIFY ALL STAFF
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*21 RFSM - Not On Site
NO RFSM ON DUTY DURING INSPECTION
*32 Approved Food Contact Equip.
FOOD IMPROPERLY STORED IN OPEN CANS IN RIC(S)
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
2020-06-16 Pass w/ Conditions Routine CRITICAL 16
*21 RFSM - Not On Site
NO RFSM ON DUTY
*32 Damaged Equipment
REPAIR / REMOVE ALL NON-WORKING EQUIPMENT
*43 Light bulbs, light shields provided
REPAIR/ REPLACE LIGHTING UNDER VENT HOOD SYSTEM
*22 Handlers-Certificate Not On Site
CERTIFY ALL STAFF
*36 Cloths in-use for wiping between uses stored
SOIL WIPING IMPROPERLY STORED ON FOOD EQUIPMENT
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
*02 Cold Hold (41øF/45øF or below)
RIC(S) 60F, W. SAUCES 87.2F, D. TOMATOES 46.6, & G. CHICKEN 56.5
*14 Wash hands after all other activities
FAILURE TO WASH HANDS AFTER TOUCHING PERSONAL ITEMS
*39 Cutting surfaces.
RESURFACE CUTTING BOARDS
*31 Individual, disposable towels
PROVIDE PAPER TOWELS
*45 Lockers to be used to store personal items
PROVIDE LOCKERS FOR PERSONAL ITEMS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS & DOORS & REMOVE DUST FROM CEILING OVER THE PREP AREA
*03 Food products not maintained at 135øF or above
C. CHICKEN 128.8F
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS & HOLES AND RESEAL AROUND BACK DOORS
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER 110F
2020-01-06 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
beef & Lamb 60.4F, & 50.8, chicken 52.9 & 54.6F
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION RAW EGGS STORED ABOVE RTE
*14 Wash hands after all other activities
LACK OF HAND WASHING BETWEEN OTHER ACTIVITIES
*21 RFSM - Not On Site
NO RFSM ON DUTY ( REPEAT)
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS & RESEAL AROUND DOORS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DRINK IMPROPERLY STORED ON PREP TABLE ( OPEN CONTAINER)
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENTS IN KITCHEN ( REMOVE BUILD-UP)
*19 Water & Plumbing in good repair- per code
LEAKING AT 3 COMP SINK
*22 Handlers-Certificate Not On Site
CERTIFY ALL STAFF
2019-06-24 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
temperatures not maintained at 41 degrees f or below
*39 Utensils, single serve items 6 inches off - floor
utensils must be stored 6" off floor
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drink above prep serfice
*18 Toxic items storage adjacent to food/utensils
chlorox wipes next to bags ans above cups
*45 Lockers to be used to store personal items
can not have backpack or personal items above or next to food or utensils
*21 RFSM - Not On Site
must have a rfsm on sight at all times food is being prepared
2018-11-21 Pass Routine CRITICAL 9
*20 Grease Trap Tickets
must have liquid waste manifest within the last 90 days
*31 Individual, disposable towels
no paper towels at the hand sink or bathroom
*42 Nonfood-contact surfaces material
clean exterior of ice machine clean the bottom of the make line and refrigerator clean dust in ceiling
*45 Lockers to be used to store personal items
personal items touching utensils-can not be next to food or utensils
*18 Toxic items storage adjacent to food/utensils
chemicals next to food and utensils- can not be above or next to hand sanitizer next to utensils
*36 Cloths in-use for wiping between uses stored
sanitation cloths must be in solution when not in use
*39 Utensils, single serve items 6 inches off - floor
utensils must be 6" off the floor
*37 Storing the food at least 15 cm (6 inches) above the floor
rice cooker sitting on the floor
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw chicken above and next to RTE foods
2018-05-15 Pass Routine CRITICAL 12
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinks next to utensils in make line area
*46 Covered waste receptacle for women's restroom
Need a second covered trash can receptacle in the women’s restroom for woman waste
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
replace weather stripping on back door and keep shut
*45 Lockers to be used to store personal items
personal items can not be next to or above food/utensils (purse)
*37 Storing the food at least 15 cm (6 inches) above the floor
Utensils/food must be stored 6” off the floor
*18 Toxic items labeling-non original container
Must label all chemicals not in their original container with common name mislabeled windex bottle says water
*07 Food safe, good condition, unadulterated, and honestly presented
can not use dented cans (blk olives)
*36 Dry wiping cloths shall be laundered........
soiled sanitation cloths must be laundered
*10 Sanitization after Cleaning
must sanitize all dishes and allow to air dry
*47 Conditions of Permit-in use of food equipment
Need a sign in customer view saying “A copy of our last health inspection is available upon request”.
*40 Reuse of single service articles
cannot use single use container
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
2017-10-25 Pass Routine CRITICAL 7
*27 Cooling, heating, and holding capacities. Equipment
RIC 57
*28 Date marking > 24 hrs,on site,temp 41F
*29 Sanitizing solutions, testing devices
TEST STRIPS
*39 Store equipment & utensils in a clean, dry place
CANNOT STORE SCOOPS IN ICE
*44 Indoor Trash Can Cover
*45 Premises shall be maintained in good repair
HOLES IN WALL
*47 Other Violations
RFSM
2017-03-28 Pass Routine CRITICAL 6
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
no stagnant water
*41 Food storage containers, identified with common name of food.
*31 No soap at handsink
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*21 RFSM - Not On Site
get registered
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
separate raw fish from rte
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.