Yokohama Japanese Restaurant
19009 Preston Rd 115, Dallas, TX 75252 · 75252 · Restaurant
Passed all 13 inspections — critical violations noted
2023-09-28 Pass Routine CRITICAL 4
*43 Light bulbs, light shields provided
replace missing light under vent hood
*32 Equipment and Utensils Multiuse Materials durable
remove foil liners from under clean equipment storage
*39 Store equipment & utensils - avoid contamination
observed ice scoop stored on top of ice machine> maintain in clean
*32 Damaged Equipment
replace torn gaskets on WIC/RIC doors where needed
2023-02-23 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
*21 RFSM - Not On Site
*39 Store all equipment & utensil covered or inverted
*46 Covered waste receptacle for women's restroom
2022-06-25 Pass Routine 4
*32 Equipment and Utensils Multiuse Materials durable
Replace wood shelf and cardboard inside WIC and cardboard and foil liners on shelves of prep tables.
*45 Drying Mops-air dry
*42 Dirty nonfood contact surfaces
Clean fan covers in WIC and gaskets of RIC.
*46 Covered waste receptacle for women's restroom
2021-07-16 Pass Routine CRITICAL 6
*21 RFSM - Not On Site
*47 Handler-Certificate Not on site
*35 Hair Restraints effective
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
*29 Mechanical holding unit, thermometer location
*37 Storing the food at least 15 cm (6 inches) above the floor
2021-01-20 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
dish washer interior
*31 Handwashing lavatory - used for other purpose
*29 Mechanical holding unit, thermometer location
*21 RFSM - Not On Site
*47 Handler-Certificate Not on site
2020-07-08 Pass Routine CRITICAL 7
*35 Hair Restraints effective
*32 Approved Food Contact Equip.
home style cooler
*18 Toxic items labeling-non original container
soap
*29 Mechanical holding unit, thermometer location
*45 Premises shall be maintained in good repair
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
food handler
*10 Chlorine sanitizer concentration, minimum temp.
2020-01-09 Pass Routine 4
*28 Date marking commercially prepared RTE/ TCS food
mark the salmon
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
walk in cooler
*22 Handlers-Certificate Not On Site
2019-07-10 Pass Routine CRITICAL 5
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*36 Cloths in-use for wiping between uses stored
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
put dates on raw salmon
*29 Mechanical holding unit, thermometer location
*22 Handlers-Certificate Not On Site
2019-01-09 Pass Routine CRITICAL 7
*47 RFSM Certificate - Not Display
Expired
*29 Sanitizing solutions, testing devices
chlorine test strips
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
put the date- 168 hours- 7 days on salmon and other sushi products that need parasite destruction
*45 Unnecessary articles prohibited
*37 Storing the food at least 15 cm (6 inches) above the floor
walk in cooler
*36 Cloths in-use for wiping between uses stored
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2018-07-05 Pass Routine CRITICAL 4
*22 Handlers-Certificate Not On Site
*47 Handwashing signage
*29 Cold/hot hold unit thermometer easily viewable
*31 Handwashing lavatory - used for other purpose
2018-01-10 Pass Routine CRITICAL 3
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
salmon
*29 Mechanical holding unit, thermometer location
*15 Bare hands contact with ready-to-eat foods
2017-05-15 Pass Routine CRITICAL 7
*25 HACCP Plan Record to be maintained
provide HACCP plan for sushi rice
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, coolers inside, freezers
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
keep wet cloth in sanitizer solution
*02 Cold Hold (41øF/45øF or below)
salmon 47, spicy crab meat 47, spicy tuna 48, shrimp 47 degrees f
*43 Light bulbs, light shields provided
light shield
*18 Medicines stored in leakproof container
store personal medication away from food/utensils
2016-11-18 Pass Routine CRITICAL 12
*35 Hair Restraints effective
cover hair
*18 Toxic items stored above food/utensils
Medical alcohol and chemicals stored above sushi rice vinegar. Also chemicals stored next to food.
*45 Floor& wall junctures- coved & sealed
*34 Outer openings:closing holes, gaps
Fix gap at entrance door.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Avacado sitting beside handwash sink. Provide barrier between handsink and food.
*21 RFSM - Not On Site
Manager not on site.
*22 Handlers-Certificate Not On Site
Provide food handler cards.
*43 Light bulbs, light shields provided
broken light shields
*42 Dirty nonfood contact surfaces
Clean gaskets around cooler doors.
*20 Grease Trap Tickets
*36 Cloths in-use for wiping between uses stored
Store wet cloth in sanitizer bucket.
*14 When to wash hands before donning new gloves
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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