WILLIE D'S.

City of Dallas

2929 N HENDERSON AVE · LOWER GREENVILLE, DALLAS

Last inspected 2023.

5 inspections on record since 2016 · Last inspected Sep 2023.

Last inspected Sep 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

SEP 2023

INSPECTION HISTORY

SEP 22

2023

PASS 11 violations

1 pts Documentation & Training

*47 Operate with a lapsed permit

DUE TO ITEM E ABOVE Apply for new Health 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 o

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

3 pts Food Storage & Handling

*06 Discard TCS if date marked exceeds temp & time

MILK 9-12-23

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD WITH USE BY DATE.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR COLD WATER FAUCET FROM HAND SINK. REPLACE MISSING CEILING TILES

1 pts Plumbing & Waste

*44 Grease Trap Location

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER FOOD FROM WALK IN COOLER.

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*10 Other sanitizer use - manufacturer label direction

MAINTAIN DISH WASHING MACHINE SANITIZER ACCORDING TO MANUFACTURE INSTRUCTION. TESTED AT 100 PPM Q.A.

OCT 5

2022

PASS 7 violations

3 pts Sanitation

*10 Clean Sight and Touch

Can opener observed with product accumulation.

1 pts Plumbing & Waste

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

Provide a trash can for handsink in prep area

1 pts Sanitation

*47 Handwashing signage

Designated hand sink sign

1 pts Sanitation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee beverage purse and personal items observed stored on top of clean equipment

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Fan covers inside WIC observed with dust accumulation

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

Replace broken lights under vent hood (x2)

2 pts Other

*29 Sanitizing solutions, testing devices

Provide test strips

JUL 27

2017

PASS 16 violations

2 pts Other

*31 No soap at handsink

at kitchen hand sink

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

ranch 49.4°F, cooked shrimp 50.7°F, buttermilk dips 59°F, milk dip 50.8°F, chicken curry 45.3°F, cole slaw 52°F

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

200ppm in sanitizer bucket, bar dish washer 0ppm

1 pts Chemical Safety

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

2 pts Employee Hygiene

*22 Nail polish, fake nails, criteria

employee wearing nail polish handling shrimp without gloves

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

dressing labeled 7/1, shallot dressing 6/27, chow chow 7/13, pickled watermelon radish 10/20/15

1 pts Facility Condition

*45Physical Facilities Floors,Walls,Ceilings

Floors

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

in bar coolers

1 pts Food Temperature

*38 Thawing. under running water criteria

raw beef sitting in 3-compartment sink

3 pts Employee Hygiene

*15 Contact RTE Products w/ Bare Hands

employee handling cooked shrimp with bare hands to add to bag

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

2 pts Sanitation

*32 Damaged Equipment

ice bucket

1 pts Sanitation

*42 Dirty nonfood contact surfaces

vent hood covers, floors under fryers

3 pts Sanitation

*14 When to wash hands before donning new gloves

employees donning new gloves without washing hands

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

gap in back door, gap at patio door, gap at front door

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

lighting in food prep area

DEC 29

2016

PASS 8 violations

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

mashed potato 55 F, 47F

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks

1 pts Sanitation

*45Floors easily cleanable

floors need to be sealed

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

WIC need repair

2 pts Sanitation

*31 Handwashing lavatory - accessible

blocked@ handsink

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw egg 65 F crab cakes 59 F blue grits 49.4 F

1 pts Food Temperature

*39 Loosely cover cooling foods

DEC 17

2016

FAIL 15 violations

2 pts Food Temperature

*29 Food thermometers provided and accessible

in WIC

2 pts Other

*25 Obtain Variance: using food additives or adding components such as vinegar: as a method of food

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

1 pts Facility Condition

*43 Light bulbs, light shields provided

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

fix draining problem at 3 comp sink

3 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

missing tons

3 pts Employee Hygiene

*15 Contact RTE Products w/ Bare Hands

@ salad

3 pts Sanitation

*14 Cleaning procedure--steps Improper drying method

drying with cloth towel@ bar

2 pts Documentation & Training

*21 RFSM - Not On Site

not yet registered

3 pts Other

*03 Food products not maintained at 135øF or above

mashed potatoes 115 F on top of oven

2 pts Sanitation

*31 Handwashing lavatory - accessible

still blocked

2 pts Other

*32 Approved Food Contact Equip.

no cloth undercutting boards

1 pts Facility Condition

*45 Premises shall be maintained in good repair

ceiling above ice machine

3 pts Food Storage & Handling

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw shrimp over sauces

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw oysters 45 on top green tomatoes 55 F beans 56 f cooked potatoes 44F

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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