Carmen's Restaurant
4717 Singleton Blvd, Dallas, TX 75212 · 75212 · Restaurant
Passed all 16 inspections — critical violations noted
2026-04-06 Pass Retail Food 2025
No violations found.
2025-01-27 Pass New Retail Food 2022
No violations found.
2024-01-10 Pass Routine CRITICAL 2
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Ensure to place egg under ready to eat foods
*42 Floors/walls/ceiling/nonfood dirty
Clean floor drain by dish machine to ensure that water doesn't stagnate
2023-07-26 Pass Routine CRITICAL 2
*42 Floors/walls/ceiling/nonfood dirty
Clean food scraps & ice that falls on ice (floor)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure all food are properly covered>observed meat in freezer uncovered
2023-01-04 Pass Routine 3
*21 Outfitter-Certified Food Manager
Renew RFSM with City of Dallas
*42 Floors/walls/ceiling/nonfood dirty
Clean area/wall by dish machine>observed a lot of food debris
*45 Premises shall be maintained in good repair
Fix wall by restrooms
2022-06-25 Pass Routine CRITICAL 7
*24 Food Labeling- with common name of the food
Label bulk ingredient containers/drink dispensers
*45 Drying Mops-air dry
Hand wet mops to dry
*47 OTHER VIOLATIONS
Eliminate the standing water on floor
*39 Store equipment & utensils - avoid contamination
Store clean dishes/utensils in a way to prevent contamination
*28 Date marking > 24 hrs,on site,temp 41F
Date marking required for cooked RTE foods
*22 Accredited food handler certificate - 60 days
All food handler cards-expired. Food staff mst have current food handler training
*42 Dirty nonfood contact surfaces
Detail clean the exterior of reach-in-coolers/freezer doors
2021-10-24 Pass Routine CRITICAL 6
*31 Individual, disposable towels
No paper towels at hand sink - wait station
*47 Other Violations
Address condensation build up ( bottom of reach in cooler water)
*02 Cold Hold (41øF/45øF or below)
Cold foods must be maintained at 41 degrees or below. Cold diced potatoes observed at 77 degrees at counter
*45 Premises shall be maintained in good repair
Check/repair 3 door reach in cooler at cool line- running high temperature
*39 Cooking equipment free of encrusted grease
Detain clean the grills. Encrusted grease build up
*46 Covered waste receptacle for women's restroom
Provide a covered trash can
2021-04-28 Pass Routine CRITICAL 9
*10 Equipment and Utensils Cleaning-contamination
stagnant water and food debris inside cooler units must be clean to avoid cross contamination ice machines dirty with black mold and soils accumulations must be clean to avoid cross contamination
*42 cleaning hermetically sealed containers of food or visible soil before opening
food containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*34 Devices to stun/electrocute flying insects
missing blue lights in different areas to control pest activity
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer containers at floor level must be 6 inches out the floor level
*45 Premises shall be maintained in good repair
ceiling tiles broken with water marks in different areas must be replace or repair to avoid contamination
*39 Equipment in good repair and proper adjustment.
shelving under working tables and cooking equipment rust and oxidize must be replace or repair to proper condition front beer cooler units bottom surface rust and oxidize with stagnant water must
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to eliminate pest
*34 Outer openings:closing holes, gaps
holes on ceiling in different areas must be close all holes to avoid pest harboring and chemical contamination by expose construction material
2020-10-28 Pass Routine CRITICAL 9
*45Physical Facilities Floors,Walls,Ceilings
floors kitchen with cracks and rough surfaces -missing sealed surfaces - must be replace or repair to smooth and easy to clean surfaces
*45 Premises shall be maintained in good repair
broken light shields on kitchen area must be have replace or repair kitchen area
*34 Outer openings:closing holes, gaps
holes on ceiling tiles inside kitchen area must be close all gaps or holes to avoid pest harboring
*31 Individual, disposable towels
missing individual towels at hand sink must be have individual towels on all areas
*42 Floors/walls/ceiling/nonfood dirty
floors and walls dirty with soils and grease accumulations must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*06 Discard if TCS is in container w/ no date or day
*37 Food shall be protected from cross contamination by protecting food containers that are received
cooked shrimp without cover or lid inside freezer unit also not date or day marking must be discard to avoid cross contamination PIC must be ensure food containers must be have cover or lids ins
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have date marks on all food containers in all areas
2020-02-28 Pass Routine CRITICAL 10
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
employee using same towel to clean plates and clean food surfaces preparation must be use clean towels when contamination occurs on food plates
*34 Outer openings:closing holes, gaps
ceiling shield open on kitchen area with expose material must be replace or repair to avoid cross contamination gap under back door entry to adjacent dining area must be replace or repair to prope
*18 Equipment and Utensils Multiuse Materials-safe
using thank you bags and recycle multi use plastic containers as food containers must be use approved containers as food containers to avoid chemical contamination during food preparation
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have proper date mark on food containers
*39 Cooking equipment free of encrusted grease
cooking equipment -fryers- dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination
*24 Food Labeling- with common name of the food
missing labels on food containers in all areas must be have proper labels in all areas
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside and outside in all areas must be clean to avoid cross contamination
*45Physical Facilities Floors,Walls,Ceilings
cement floors inside kitchen area with rough and cracks surfaces must be replace or repair to smooth and easy to clean surfaces
*42 cleaning hermetically sealed containers of food or visible soil before opening
food containers inside cooler units lids dirty with food debris, spills and drippings must be clean to avoid cross contamination
2019-08-21 Pass Routine CRITICAL 5
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
guacamole measured at 49 degrees F; sliced ham measured at 50 degrees F; raw eggs measured at 60 degrees F
*36 Cloths in-use for wiping between uses stored
cloth towel(absorbent material) stored underneath the cutting board.
*22 Handlers-Certificate Not On Site
expired permits for all four staff members on site.
*10 Clean Sight and Touch
clean the soda nozzles thoroughly
2019-01-29 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
cheese 50'f, 51'f tomato 47;f meat 54'f
*15 Contact RTE Products w/ Bare Hands
*14 When to wash hands before donning new gloves
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs and raw chicken above sodas observed raw meat store together with raw chicken
*45Floor, wall, ceiling - Exposed material
observed broken base board next to ice machine
*31 Handwashing lavatory - used for other purpose
observed utensils in the hand sink
*28 Date marking > 24 hrs,on site,temp 41F
cheeses, ham,meat
2018-07-18 Pass Routine CRITICAL 8
*15 Bare hands contact with ready-to-eat foods
*02 Cold Hold (41øF/45øF or below)
hash brown 67° F
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*18 Toxic items stored above food/utensils
sanitizer bucket next to oil boxes
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Ran meat store together with tomato, Raw meat above saucy
*28 Date marking > 24 hrs,on site,temp 41F
all food in coolers
*34 Pest Control
observed roach in the kitchen
2017-12-20 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Boxes of raw shell eggs stored over cheese in reach in cooler. Please keep eggs away and not over other ready to eat foods.
*36 Cloths in-use for wiping between uses stored
Mop cloths observed out of sanitizing solution.
*45 Floor& wall junctures- coved & sealed
Bare concrete throughout kitchen with standing water. Floors should be easily cleanable and non-porous
*02 Cold Hold (41øF/45øF or below)
Reach in cooler showed 51°F and 57°F Pico de Gallo 52.3°F Diced Mushrooms 47.1°F Please ensure cold hold remains at 41°F or below.
*14 When to wash hands before donning new gloves
Employees observed not wearing gloves upon beginning of inspection. Gloves observed being donned, but hand wash sink in kitchen production area blocked.
*10 Equipment and Utensils Sanitization
No sanitizer prepared at time of inspection. Please include proper preparation of sanitizer as part of opening procedures. Please have employees properly test sanitizer so that it remains in effecti
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop in beverage service area observed with handle resting on food ice.
*43 Light bulbs, light shields provided
Light bulb without shielding over tortilla chip service area.
*31 Handwashing lavatory - accessible
Hand wash sink was used to store a stainless steel container with dirty water. Container was removed, but was later returned to hand wash sink.
2017-06-07 Pass Routine CRITICAL 6
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
INTERIOR OF REACH IN COOLER
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food Labeling - Bulk Food w/ Card or Sign
2016-12-01 Pass Routine CRITICAL 9
*43 Light bulbs, light shields provided
DAMAGED LIGHT BULB SHIELD
*42 Dirty nonfood contact surfaces
*02 Cold Hold (41øF/45øF or below)
*31 Handwashing lavatory - used for other purpose
*29 Sanitizing solutions, testing devices
*22 Handlers-Certificate Not On Site
*39 Keep utensils handles upright or protected
ICE SCOOP HANDLE IN ICE
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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