Zapp Kitchen Lao & Thai Streets Eats LLC
6107 Greenville Ave, Dallas, TX 75206 · 75206 · Restaurant
Mostly clean — 14 of 17 passed, one prior failure
2024-01-14 Pass Routine 7
*21 RFSM - Not On Site
No CFM on site at time of inspection
*42 Dirty nonfood contact surfaces
Vent hood filters observed dirty, clean needed
*39 Store all equipment & utensil covered or inverted
Invert single service items
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
Must time stamp rice/wide noodles
*28 Date marking > 24 hrs,on site,temp 41F
Must date mark re-cooked soup with expiration
*45 Lockers to be used to store personal items
Properly store personal items in a designated location
*34 Outer door: solid,selfclosing,tightfitting
Replace weather stripping at front door/back door - to prevent daylight
2023-03-03 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
Observed dirty ice machine and can opener blade.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed dirty fan cover in WIC.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw chicken stored over raw beef in RIC.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*47 Health permit posted
Health permit not posted. Call 214-670-8083 for replacement.
2022-09-27 Pass Routine 4
*10 Clean Sight and Touch
Clean mold from inside ice machine and clean inside microwave
*32 Maintain in Good Repair
Repair inside panel of door (missing)
*39 Store all equipment & utensil covered or inverted
invert single-use serving articles
*42 Dirty nonfood contact surfaces
Clean venthood
2021-11-01 Pass Routine CRITICAL 11
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION BY R.EGGS STORED WITH RTE FOODS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
FOOD STORED IN OPEN CANS
*32 Package integrity
REMOVE ALL DENTED CANS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSIL IMPROPERLY STORED IN WATER
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK CONTAINER
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENT
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS (OPEN CONTAINER) STORED ON FOOD EQUIPMENT
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GASKET
*02 Cold Hold (41øF/45øF or below)
NOODLES 74.1
2021-04-20 Pass Routine CRITICAL 20
*02 Cold Hold (41øF/45øF or below)
R. EGGS 51.5, CHICKEN 47.5F & C. TOM 42.9F,
*39 Store all equipment & utensil covered or inverted
INVERT/COVER ALL SINGLE SERVICE
*42 Floors/walls/ceiling/nonfood dirty
DEEP CLEAN FLOORS ( BEHIND & UNDER EQUIPMENT) & GASKETS
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE ALL ABSORBENT MATERIALS
*29 Food thermometers provided and accessible
PROVIDE THERMOMETERS IN RIC(S)
*10 Clean Sight and Touch
CLEAN ALL FOOD CONTACT SURFACE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED ABOVE FOOD
*38 Thawing. under running water criteria
IMPROPERLY THAWING OF PORK
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*10 Clean Sight and Touch
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 Store all equipment & utensil covered or inverted
*45 Lockers to be used to store personal items
*35 Jewelry Prohibition
*02 Cold Hold (41øF/45øF or below)
*42 Floors/walls/ceiling/nonfood dirty
*29 Food thermometers provided and accessible
*38 Thawing. under running water criteria
2020-09-08 Pass Follow-up CRITICAL 8
*45 Drying Mops-air dry
AIR -DRY MOP
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*19 One Inch Air Gap
PROVIDE ONE INCH AIR GAP
*10 Clean Sight and Touch
CLEAN ALL FOOD CONTACT SURFACES
*14 When to wash hands before donning new gloves
IMPROPER GLOVES USAGE & DONNING GLOVES WITHOUT WASHING HANDS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GASKETS & WALLS
*02 Cold Hold (41øF/45øF or below)
C. TOMATOES 46.3 & C. CUCUMBERS 53.2f
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION BY ARRANGEMENT & PREPARATION
2020-08-28 Fail Routine CRITICAL 16
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
FAILED: *02 Cold Hold (41øF/45øF or below)
S. CARROTS 59.9, SAUCE 44.8, CHICKEN 47.0, C. TOMATOES 47.6, C. TOMATOES 48.0, S. CHICKEN 51.4, C. CUCUMBER 55.7
FAILED: *37 Ice units, separation of drains
OBSERVED EMPLOYEE SERVICING UN-DRAIN ICE ( FINAL WARNING)
FAILED: *39 Keep utensils handles upright or protected
PROVIDE A SCOOP WITH A HANDLE INSTEAD OF A CUP
FAILED: *14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
FAILED: *18 Toxic items stored above food/utensils
OBSERVED TOXICS STORED ABOVE FOOD ( DRINK BOXES)
FAILED: *29 Food thermometers provided and accessible
PROVIDE THERMOMETER IN RIC
FAILED: *19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110F
FAILED: *21 RFSM - Not On Site
NO RFSM ON DUTY DURING INSPECTION
FAILED: *32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE ABSORBENT MATERIALS FROM UNDER AND ON EQUIPMENT
FAILED: *10 Clean Sight and Touch
CLEAN ALL FOOD CONTACT SURFACES
FAILED: *36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
FAILED: *06 Discard if TCS is in container w/ no date or day
NO DATE MAKING ON PREPARED FOOD
FAILED: *35 Jewelry Prohibition
NO JEWELRY ALLOWED (WATCHES & RINGS)
FAILED: *42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS, DOORS , WALLS & REMOVE DUST FROM CEILING IN PREP AREA
FAILED: *41 Food Labeling - Bulk Food w/ Card or Sign
RELABEL LARGE WHITE CONTAINER
2020-03-02 Pass Routine CRITICAL 10
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS AND REMOVE ALL DUST FROM CEILING OVER PREP AREA
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSIL IMPROPERLY STORED IN WATER
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOOD ITEMS
*47 Handwashing signage
PROVIDE HAND WASHING SIGN
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOODS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED ON EQUIPMENT IN PREP AND ABOVE CUSTOMER'S FOOD
*19 One Inch Air Gap
PROVIDE ONE INCH AIR GAP
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*02 Cold Hold (41øF/45øF or below)
c. tomatoes 45.2, c. tomatoes 54.7, S. STREAK 46.3, S.C. CUCUMBERS 53.1F C. CARROTS 52.5, C. MUSHROOM51.4
2019-08-23 Pass Routine CRITICAL 10
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
hand sink in the kitchen no hot water
*36 Cloths in-use for wiping between uses stored
observed wet cloths sit on prep tables
*19 Water & Plumbing in good repair- per code
observed leaking pipe under 3 com sink (tea station)
*18 Medicines stored in leakproof container
observed personal vitamin bottle in reach in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw pork stored above vegetables in walk in cooler
*32 Equipment & Utensils resistant pit,chip, crazing
broken food storage container-do not use
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
no room temperatures
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, clean coolers inside
*40 Reuse of single service articles
do not reuse single use articles-butter container
*03 Food products not maintained at 135øF or above
fries rice 66.7 degrees f explained about food temperatures for hot food, also gave information and explanation about reheat TCS food before placed food on hot holding table or warmer.
2019-02-06 Pass Follow-up CRITICAL 7
*36 Cloths in-use for wiping between uses stored
store moisture wiping cloths in sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw pork stored above pre cooked chicken
*37 Storing the food where it is not exposed to splash, dust, or other contamination
shopping bags, card board boxes
*39 Air-drying required after cleaning & sanitiziing
*35 Hair Restraints effective
employees shall cover hair
*42 Dirty nonfood contact surfaces
clean freezers, clean gaskets around cooler doors
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
2019-01-07 Pass w/ Conditions Routine CRITICAL 18
*42 Floors/walls/ceiling/nonfood dirty
clean floor around grill, fryers, clean walls
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs stored above rte food in cooler (tea station) raw shrimp stored above onion
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*43 Light bulbs, light shields provided
broken light shield above cooler
*46 Covered waste receptacle for women's restroom
provide in restroom
*29 Sanitizing solutions, testing devices
provide sanitizer test strips
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*36 Cloths in-use for wiping between uses stored
wet cloths must be stored in sanitizer bucket
*37 Storing the food at least 15 cm (6 inches) above the floor
food must be stored 6 inches off the floor
*33 Rinsing procedures - 3 compartment sink
set up 3 com sink in proper way
*47 RFSM Certificate - Not Display
certificate not display
*40 Reuse of single service articles
do not reuse single use articles/butter containers
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*34 Pest control-routine inspections for
observed fruit flies
* 21 RFSM notify 10 days & replacement in 45 days
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food
*10 Clean Sight and Touch
clean ice machine
*31 Hand sinks: number installed for convenient use
provide hand sink at tea station
2018-07-02 Pass Routine CRITICAL 14
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*46 Covered waste receptacle for women's restroom
provide in restroom
*34 Pest control-routine inspections for
observed fruit flies
*21 RFSM - Not On Site
manager not on site
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
*42 Dirty nonfood contact surfaces
clean shelves, coolers
*22 Handlers-Certificate Not On Site
employees need to get food handler certificates
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw food products above rte food
*31 Individual, disposable towels
*29 Mechanical holding unit, thermometer location
provide a thermometer in cooler
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
2018-02-08 Pass Routine CRITICAL 12
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw chicken can not be store together with raw pork, beef or other type of meat
*35 Hair Restraints effective
cover hair
*31 Individual, disposable towels
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food 6 inches off the floor
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*47 Conditions of Permit-in use of food equipment
*10 Clean Sight and Touch
clean ice machine
*22 Handlers-Certificate Not On Site
provide food handler certificate
*46 Covered waste receptacle for women's restroom
*29 Sanitizing solutions, testing devices
provide test strips
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
2017-07-09 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
FOOD INGREDIENTS ON CART NOT PROTECTED
*19 One Inch Air Gap
FLOOR SINKS
*28 Date marking > 24 hrs,on site,temp 41F
PROVIDE DATES ON ALL FOOD ITEMS
*29 Sanitizing solutions, testing devices
QUAT
*32 Approved Food Contact Equip.
ALL EQUIPMENT SHALL BE NSF OR THE EQUIVALENT, REPLACE SMALL WHITE FREEZER
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SHALL EXCHANGE AT LEAST EVERY 2 HOURS
*42 Floors/walls/ceiling/nonfood dirty
WALLS AND BASE BOARDS
2017-01-11 Pass Routine CRITICAL 4
*41 Food storage containers, identified with common name of food.
*40 Reuse of single service articles
can not use plastic cup as bulk scoop
*02 Cold Hold (41øF/45øF or below)
tofu 43.6 F WIC slightly warm
*39 Store all equipment & utensil covered or inverted
flip single service articles
2016-11-30 Pass w/ Conditions Routine CRITICAL 12
*41 Food storage containers, identified with common name of food.
*28 Date marking > 24 hrs,on site,temp 41F
*22 Washing hands only at a designated hand sink
*02 Cold Hold (41øF/45øF or below)
raw pork 44.8 Fin WIC white rice in Ziplock 49 F
*14 When to wash hands after handling soiled equip/utensil
*39 Store all equipment & utensil covered or inverted
invert or cover all to-go containers
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw ground pork over raw whole pork
*03 Food products not maintained at 135øF or above
tofu 115 F not enough water in steam tables temps as low as 108 F
*21 RFSM - Not On Site
at least one must be on site at all times
*35 Eating food, chewing gum, drinking beverages, or using tobacco
all drinks must be in a designated area
*18 Toxic items storage adjacent to food/utensils
chemicals by canned drinks
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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