Win Buffet
3434 W Illinois Ave 400, Dallas, TX 75211 · 75211 · Restaurant
Passed all 14 inspections — critical violations noted
2023-11-02 Pass Routine CRITICAL 12
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw foods stored above sauces. arrange food properly to prevent cross contamination
*10 Clean Sight and Touch
grime build up on food contact table. clean and sanitize
*34 Controlling pests. Eliminating harborage conditions
food debris on floor and gap at back exterior door. provide a tight seal.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no eating in kitchen or drinking
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed multiple uncovered foods in kitchen and in cold hold equipment.
*38 Thawing. under running water criteria - < 4 hours
thaw frozen food under running water, observed foods in still water.
*39 Store equipment & utensils in a clean, dry place
clean wire shelves where utensils are stored.
*40 Store single-service item in original package
store single service spoons and forks upright in container.
*42 Dirty nonfood contact surfaces
clean walls and floors of kitchen, clean grease build up on equipment, clean gaskets of all cold hold equipment, clean walls at drink stations, clean dust on ceiling tiles.
*43 Clean vent syst:Intake/exhaust air ducts
clean dust build up on intake vents.
*44 Maintaining refuse areas and enclosures
inform grease provide to clean top of grease container.
*45 Premises shall be maintained in good repair
repair damaged floor tiles in WIC and fill in holes on walls.
2023-04-10 Pass Routine CRITICAL 3
*42 Dirty nonfood contact surfaces
OBSERVED GRIME ON WALLS, GRIME BUILD UP ON SOME GASKETS OF COLD HOLD EQUIPMENT, GRIME BUILD UP ON SOME FOOD STORAGE LIDS CLEAN.
*39 Cooking equipment free of encrusted grease
OBSERVED SLIGHT GREASE BUILD UP ON PIPES AND IN BETWEEN EQUIPMENT.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
OBSERVED FOOD LEFT UNCOVERED IN WICs, COVER TO PREVENT POSSIBLE CONTAMINATION.
2023-03-13 Pass w/ Conditions Routine CRITICAL 15
*37 Storing the food where it is not exposed to splash, dust, or other contamination
OBSERVED HEAVY GRIME BUILD UP ON FOOD STORAGE SHELVES, DUST BUILD UP ON LIGHT FIXTURES OF BUFFET LINE. CLEAN.
*18 Toxic items labeling-non original container
OBSERVED TWO HDX SPRAY CONTAINERS WITHOUT NAME OF CHEMICAL. LABEL CONTAINERS AS CLEANER.
*42 Dirty nonfood contact surfaces
HEAVY GRIME BUILD ON SEALS OF COLD HOLD EQUIPMENT, GRIME ON ALL STORAGE SHELVES, GREASE ON RACKS, DUST BUILD UP ON FANS OF WALK IN COOLERS. CLEAN.
*43 Clean vent syst:Intake/exhaust air ducts
DUST BUILD UP ON INTAKE VENTS, CLEAN.
*34 Remove dead/trapped pests
OBSERVED HEAVY BUILD UP OF DEAD PEST ON TRAPS, CLEAN TRAPS OR REPLACE.
*45 Premises shall be maintained in good repair
OBSERVED DAMAGED FLOOR TILES IN WALK IN COOLER, REPAIR.
*10 Clean Sight and Touch
OBSERVED HEAVE GRIME BUILD UP UNDERNEATH LID OF RAW PROTEIN REACH IN COOLER, OBSERVED RESIDUE BUILD UP ON SLICER. HEAVY GRIME BUILD UP ON METAL PART OF TWO RICE COOKERS, CLEAN AND SANITIZE.
*39 Cooking equipment free of encrusted grease
HEAVY GREASE BUILD UP ON SURFACES OF EQUIPMENT. CLEAN.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED STRABUCKS DRINK IN KITCHEN. NO DRINKING IN KITCHEN.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED IN PROTEIN WIC RTE FOODS STORED BELOW RAW CHICKEN CONTAINERS. STORE FOOD CORRECTLY TO PREVENT CROSS CONTAMINATION
*32 Nonfood surfaces-design to be cleaned easily
OBSERVED UNTREATED WOOD USED AS STORAGE SURFACE IN WICS. USE SURFACE THAT EASILY CLEANABLE.
*38 Frozen food. Stored frozen foods shall be maintained frozen
OBSERVED CHEESE PIZZAS STORED IN WIC. KEEP PIZZAS FROZEN PER MANUFACTURE BOX DIRECTIONS.
*06 Discard if TCS is in container w/ no date or day
AT SUSHI STATION MISSING ALL MONTH OF FEBRUARY RECORDS AND NO AVAILABLE RECORDS FOR ALL OF MARCH. DISCARD CURRENT FOODS AT AT BUFFET LINE.
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
POST SIGN THAT STATES CONSUMERS MUST USE NEW PLATE.
*03 Food products not maintained at 135øF or above
OBSERVED STEAM FISH AT 120F, TEMPERATURE OF STEAM TABLE WAS INCREASED.
2022-06-06 Pass Routine CRITICAL 10
*42 Dirty nonfood contact surfaces
observed food debris inside of reach in cooler, grime build up on all gaskets of reach in coolers and walk in coolers, heavy grime build up on wire storage shelves, on rack used to hold pans, dust and
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed uncovered food in walk in freezer, observed uncovered on racks,
*45 Premises shall be maintained in good repair
observed damaged floor tiles in walk in freezer,
*43 Ventilation hood-prevent grease dripping
observed grease build up on vent hood, clean.
*44 Maintaining refuse areas and enclosures
observed grease build up on outside grease tank, have service provide clean tank.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed cooked noddles stored below raw chicken and fish. arranged food properly to prevent cross contamination.
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
sushi was observed with no records for today. written procedure state to record time. PIC recorded time once notified.
*02 Cold Hold (41øF/45øF or below)
OBSERVED PUDDING AT 48.2f, OYSTER AT 43.8f, RANCH AT 46.2f. surround food containers with ice to aid keep food below cold hold temperature.
*39 Equipment & utensils cleaned before restocking
observed restock pans covered in grease build up. thoroughly clean before restocking.
*34 Controlling pests. Eliminating harborage conditions
observed food debris on floor, behind equipment, back metal door with large gap on bottom. remove all harboring conditions.
2021-11-15 Pass Routine CRITICAL 12
*43 Clean vent syst:Intake/exhaust air ducts
heavy dust build up on four intake vents located in dinning area, clean.
*42 Dirty nonfood contact surfaces
heavy grime build up on all wired storage shelves, grime build up on food storage containers, grime and dust build up on black fans located in kitchen, heavy grime on tray racks, CLEAN.
*32 Equipment & Utensils resistant pit,chip, crazing
observed heavy rust and paint chipping on storage rack located in ware wash area, replace.
*45 Premises shall be maintained in good repair
observed damage floor tile in walk in freezer.
*37 Storing the food at least 15 cm (6 inches) above the floor
observed boxes of food on floor of walk in freezer, and on floor of kitchen; STORE FOOD BOXES MINIMUM 6 INCHES OFF FLOOR
*36 Cloths in-use for wiping between uses stored
observed wet cloth store in hand sink, observed wet cloth being used underneath cutting board.
*31 Handwashing lavatory - used for other purpose
observed cloth in hand sink and clear containers stored on hand sink, HAND SINK IS FOR WASHING HANDS ONLY.
*02 Cold Hold (41øF/45øF or below)
pineapple observed at 50.2F, peaches observed at 49.7F, banana pudding observed at 48.2F. REPAIR OR ADJUST TEMPERATURE OF COLD SERVING LINE IT IS NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES.
*18 Toxic items labeling-non original container
HDX container with toxic not labeled. LABEL HDX SPRAY.
*41 Food storage containers, identified with common name of food.
containers with white food ingredients not labeled, clean.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken storage above sweet and sour sauce and above garlic. arrange properly to prevent cross contamination.
*39 Soda nozzles and ice bin clean to remove soil
grime build up in ice machines, clean. grime build up around coke nozzles, clean.
2021-04-27 Pass Routine CRITICAL 10
*43 Clean vent syst:Intake/exhaust air ducts
observed dust build up on multiple intake vents, clean.
*42 Dirty nonfood contact surfaces
observed grime build up on shelves, on electrical wires, on tray trolley, on fans of walk in coolers, on condenser units of walk in coolers. dust build up on light displays. CLEAN GRIME
*18 Unnecessary chemicals not allowed
observed Ortho Home defense pesticide in establishment, remove from premises.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed food in containers left uncovered in walk in cooler and in grey storage containers located in dry storage. cover food to prevent potential contamination.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed shrimp stored above fruit in walk in cooler. observed raw chicken container stored above noddles in walk in cooler2. arrange properly to prevent cross contamination.
*39 Cooking equipment free of encrusted grease
grease build up on cooking equipment and in between equipment, CLEAN.
*45 Store maintenance equip away from food/food equip
observed maintenance tools stored with cooking utensils. store separately.
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*34 Controlling pests. Eliminating harborage conditions
observed heavy food debris on kitchen, clean.
*36 Cloths in-use for wiping food spills used for no other purpose
observed wet cloths underneath cutting boards, use appropriate mats that are anti microbial.
2020-10-26 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
crab sushi at 62F, tofu sushi at 61F, shrimp at 46F, cut melon at 58F; all food observed on buffet line. DISPOSE OF FOOD. baked fish at 54.2F in 2nd walk in cooler.
*03 Food products not maintained at 135øF or above
baked fish at 98f, honey chicken at 122F, jalapeno chicken 121F; all food was observed on buffet line. INCREASE TEMPERATURE OF BUFFET LINE STEAMERS AND HAVE EMPLOYEE STIR FOOD TO PROVIDE PROPER HEAT T
*42 Floors/walls/ceiling/nonfood dirty
grime observed in buffet line cabinets, CLEAN.
*44 Soiled receptacles and waste handling units cleaned
build up of soil observed on outdoor grease bin, clean.
*18 Toxic items labeling-non original container
toxic chemical in large spray bottle was observed not labeled, label
*45 Location of lockers
employees storing personal items above and on food packages, store in lockers.
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
employee thaw frozen shrimp in sink with no running water.
*34 Remove dead/trapped pests
observed dead pest on light shields in kitchen, clean.
*37 Storing the food at least 15 cm (6 inches) above the floor
container of raw chicken observed on floor, store minimum 6' off floor even when being worked on.
*10 Clean Sight and Touch
observed heavy black residue in ceiling of two ice machines, CLEAN AND SANITIZE.
*39 Equipment in good repair and proper adjustment.
2nd walk in cooler observed at 54.2F, move all food to 1st walk in cooler. do not use until it is able to maintain cold hold temperatures.
2020-03-10 Pass Routine CRITICAL 14
*02 Cold Hold (41øF/45øF or below)
sushi observed at 65.4F, 66.2F, dispose of all sushi. RFSM stated he will start using time as public health control, must provide instructions on how to maintain.
*43 Clean vent syst:Intake/exhaust air ducts
exhaust vents located in dinning area are covered in dust, clean. exhaust vents in kitchen are rusted, replace.
*18 Toxic items labeling-non original container
spray bottles with yellow and pink substance not labeled, contained cleaner.
*10 Clean Sight and Touch
two ice bins contained brown reside inside of ice bins, clean and sanitize. Food contact surface in kitchen were covered with grime, clean and sanitize. Ice cream nozzles contained black residue, clea
*34 Outer door: solid,selfclosing,tightfitting
gap on exterior rear door, provide a better seal to prevent pest from entering.
*47 Handwashing signage
Provide hand wash sign in employee restroom.
*41 Food storage containers, identified with common name of food.
four large containers with white substance not labeled. label with name of contents.
*42 cleaning hermetically sealed containers of food or visible soil before opening
clean lids of all large food containers, heavy amounts of grime on lids and containers.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
many containers of food uncovered in walk in cooler and walk in freezer, cover food to prevent potential contamination.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
storing utensils used for rice in tap water. RFSM will now store on clean food contact surfaces and will clean and sanitize per TFER.
*45 Location of lockers
employees storing cloths on shelves that contain food and utensils, store personal items away from food. equipment and single service items.
*36 Cloths in-use for wiping food spills used for no other purpose
wet cloth being used underneath cutting board.
*38 Frozen food. Stored frozen foods shall be maintained frozen
frozen pizza thawing in room temperature. Pizza packaging states to go directly from frozen state to oven.
*46 Enclosed toilet room w/self closing doors
restroom door located in kitchen is not self closing, repair.
2019-09-09 Pass Routine CRITICAL 10
*10 Equipment and Utensils Cleaning-contamination
all Cooler units at kitchen area dirty with food debris , mold and stagnant water must be clean to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
cooler units at kitchen area must be replace or repair to proper condition to maintain 40 F or below including WI cooler units
*27 Cooling method, criteria - smaller portions
shrimp in big containers inside cooler units -shrimp at 47 F must be maintain at proper temperature of 40 F or below in small containers when remove from freezer must be keep inside WI cooler unit
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management
*28 Date marking > 24 hrs,on site,temp 41F
date marking missing on some food containers inside cooler units must be date mark food containers on all areas
*02 Cold Hold (41øF/45øF or below)
chicken 48 F meat 47 F shrimp 49 F must be maintain at 40 F or below
*43 Light bulbs, light shields provided
shields broken at kitchen area must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling with food debris, spills and grease accumulation
*34 Devices to stun/electrocute flying insects
broken stun flying station must be repair or replace to proper condition
*06 Discard if TCS is in container w/ no date or day
PIC must be discard food containers without day or date labels to avoid cross contamination or temperature not below 45 F to avoid cross contamination
2019-03-20 Pass Routine CRITICAL 5
*25 HACCP Plan Record to be maintained
missing pH log dates on logging records must be have every day log data entry
*02 Cold Hold (41øF/45øF or below)
shrimp 50F , mussels 48F
*45 Clean facilities as often as necessary.
floors dirty inside kitchen area floors must be clean when contamination is observed
*10 Equipment and Utensils Cleaning-contamination
fryers and stoves dirty must be clean food debris and contamination during operational hours
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking at food containrs inside cooler units
2018-09-06 Pass Routine CRITICAL 11
*11 Food Disposition - Contaminated by employee
employee preparing sauces at floor level must be dispose all sauces prepared at floor level to avoid food contamination
*34 Windows or doors protected against the entry criteria - air curtain
exit back door missing air curtain must be have air curtain to avoid pest entry use as preventive pest harboring
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets at floors level must be 6 inches out the floor level to avoid contamination
*39 Equipment in good repair and proper adjustment.
WI cooler unit at 50F must be repair or maintain food temperature when open at 40 F or below must be use a plastic curtain separation to maintain proper food temperatures
*25 Compliance HACCP Verification
missing PH logs for rice sushi preparation must be have logs to confirm proper procedures and process
*43 Light bulbs, light shields provided
some lights not working properly at prep areas must be fixed lights to maintain premises in good condition light shields broken at prep areas must be have repair or replace to avoid contamination
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
using recycle cardboard boxes as food containers with CTS vegetables must be use commercial approved containers to avoid food contamination
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
preparing food sauces at floor level must be prepared out the floor level to avoid food pathogenic contamination use as public health control
*10 Equipment and Utensils Cleaning-contamination
racks inside WI cooler units dirty with food debris and soils accumulation must be clean and sanitize all racks to avoid food contamination all cooler units dirty inside and outside with contaminat
*42 Floors/walls/ceiling/nonfood dirty
walls and ceiling dirty with oils residues and grease contamination must be clean to avoid contamination use as public hazard control
*45 Clean facilities as often as necessary.
floors under equipment tables dirty with contamination must be clean to avoid contamination under shelving tables on all working areas dirty with food debris and soils accumulation must be clean t
2018-02-22 Pass Routine CRITICAL 6
*42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceiling must be clean to sight and touch
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*45 Clean facilities as often as necessary.
floors in all areas with food debris and dirty must be clean floors during operational hours to avoid food contamination
*25 Compliance HACCP Verification
rice sushi missing ph log must be tested and recorded information
*39 Cooking equipment free of encrusted grease
cooking rice machine with encrusted soils and debris must be clean properly to avoid food contamination
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
2017-09-13 Pass Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
RAW EGGS: 78.3 F (EGGS SITTING OUT AT ROOM TEMPERATURE)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
RAW BEEF MIXED WITH RAW CHICKEN
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLE
*24 Food Labeling- with common name of the food
UNLABELED BULK FOOD INGREDIENT CONTAINER
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS
*35 Hair Restraints effective
FOOD PREPARATION WORKERS NOT WEARING HAIR RESTRAINTS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET AFTER USE
*37 Storing the food at least 15 cm (6 inches) above the floor
CONTAINERS OF SAUCE RESTING ON THE FLOOR OF THE WALK IN COOLER
*42 Dirty nonfood contact surfaces
REMOVE DUST FROM THE FAN COVERS (WALK IN COOLER)
*43 Light bulbs, light shields provided
REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD
*46 Physical Facilities Premises
CLEAN THE TOILET (FECAL REMNANT) IN THE PUBLIC RESTROOMS
*47 Handwashing signage
PROVIDE HAND WASH SIGNS FOR THE PUBLIC RESTROOM HAND SINKS
2016-12-30 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
RAW SHRIMP 46 (DEGREE F)
*37 Storing the food where it is not exposed to splash, dust, or other contamination
CUT VEGETABLES NEXT TO HAND SINK WITH NO SPLASH GUARD
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
NO TOWEL UNDER CUTTING BOARD
*24 Food Labeling- with common name of the food
ON FOOD IN NON ORIGINAL CONTAINER
*38 Thawing. under running water criteria - water velocity
*03 Food products not maintained at 135øF or above
FRIED FISH 116 F SUSHI RICE 76 F- MUST USE 4 HR TIME LIMIT OR PH TEST TO HAVE AT ROOM TEMP
*28 Date marking > 24 hrs,on site,temp 41F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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