AUG 15
2023
PASS 2 violations
*18 Toxic items labeling-non original container
Label all toxic chemicals.
*47 Handwashing signage
Need hand washing sign at all hand sinks.
E-BAR TEX MEX RESTAURANT.
City of Dallas
1901 N HASKELL AVE #100 · UPTOWN, DALLAS
Last inspected 2023.
14 inspections on record since 2017 · Last inspected Aug 2023.
Last inspected Aug 2023. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
14
VIOLATIONS
101
total on record
LAST INSPECTED
AUG 2023
INSPECTION HISTORY
MAR 10
2023
PASS 2 violations
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw beef over shrimp
*45 Premises shall be maintained in good repair
Fix read out on RIC (small kitchen)
APR 20
2022
PASS 2 violations
*02 Cold Hold (41øF/45øF or below)
Tomato and stuffed jalapeno found at 56'f, keep at 41'f or lower
*45 Premises shall be maintained in good repair
Fix pipe below hand sink
OCT 12
2021
PASS 4 violations
*02 Cold Hold (41øF/45øF or below)
Ground beef found at 48.9'f
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
Discard expired items
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Provide space for employee items
*42 Dirty nonfood contact surfaces
Clean RIF
APR 6
2021
PASS 6 violations
*24 Food Labeling- with common name of the food
Label food squeeze bottles.
*34 Pest control-routine inspections for
Observed flies at steam table aarea.
*39 Equipment in good repair and proper adjustment.
Observed worn cutting board, cook station.
*41 Food storage containers, identified with common name of food.
Label flour container.
*43 Light bulbs, light shields provided
Replace worn light(Venta-Hood).
*42 Floors/walls/ceiling/nonfood dirty
Clean the floor throughout the kitchen area.
show all 14 inspections →
AUG 14
2020
PASS 3 violations
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies observed in the kitchen prep area
*39 Keep utensils handles upright or protected
ice scoop
*45 Premises:Cleaning, frequency and restrictions
food residue/debris in the coolers in the outside prep area
DEC 16
2019
PASS 9 violations
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS IN BACK PREP ROOM NOT DATED
*18 Medicines labeled and stored properly
MEDICINE STORED-
*47 Handwashing signage
AT BACK PREP ROOM HAND SINK
*02 Cold Hold (41øF/45øF or below)
SALSA AT SERVER AREA 54 DEGREE F
*14 When to wash hands before donning new gloves
*37 Beverage tubing and cold-plate beverage cooling
PROVIDE SEPARATION
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SHELLED EGGS OVER RTE QUESO IN COOLER
*39 Equipment in good repair and proper adjustment.
SLOW DRAIN AT HAND SINK
*43 Light 20 foot : Reach-in cooler
IN BACK PREP ROOM
JUN 6
2019
PASS 10 violations
*39 Cutting surfaces.
resurface cutting boards ( remove black substance from cutting boards)
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination inside and outside
*15 Contact RTE Products w/ Bare Hands
Bare hand contact on RTE foods ( observed employees cutting cheese w. bare hands )
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
observed flies through- out kitchen ( prep area)
*24 Food packaged in a establishment, shall be labeled as specified in law
label s. bottles (warning)
*02 Cold Hold (41øF/45øF or below)
s. tomatoes 46.3, s. cheese 64.1, pico de gallo 45.8F, s. cream 46.8F
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed employee personal drink stored on cutting board in prep area
MAR 24
2019
PASS 11 violations
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED 3 PACKAGES OF CHORIZO STORED ON TOP OF COOKED VEGGIES
*10 Q.A. PPM - follow manufacturer's direction
QUAT SANITIZER BUCKETS OBSERVED AT 0 PPM MAINTAIN BETWEEN 200-400 PPM
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*29 Food thermometers provided and accessible
PROVIDE THERMOMETERS FOR ALL RIC/RIF
*34 Outer door: solid,selfclosing,tightfitting
SEAL BACK DOOR/ ALL OUTER PERIMETERS
*35 Jewelry Prohibition
BRACELETS OBSERVED ON VARIOUS EMPLOYEES BOH
*36 Cloths in-use for wiping between uses stored
OBSERVED ON PREP TABLES
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ICE SCOOPS
*41 Food storage containers, identified with common name of food.
*45 Dressing areas:Lockers
BACKPACKS OF EMPLOYEES OBSERVED STORED ON DRY INGREDIENTS
SEP 17
2018
PASS 9 violations
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*42 Floors/walls/ceiling/nonfood dirty
clean floors, drains and remove dust from ceiling
*47 Handwashing signage
provide hand washing sign at all hand sinks
*19 Hand sink water temperature below 110'F
hand sink hot water 110F within 20 seconds
*31 Individual, disposable towels
provide paper towels
*10 Clean Sight and Touch
clean RIC & RIF (s)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food items to prevent cross contamination (flies in kitchen)
*02 Cold Hold (41øF/45øF or below)
r. fish 49.4F, salsa 71.2F, mushroom 68.4F, & S. cream 47.5F
*18 Toxic items storage adjacent to food/utensils
S. buckets stored with food equipment
MAR 19
2018
PASS 12 violations
*02 Cold Hold (41øF/45øF or below)
s. cheese 55.0, s. mushroom 54.5,s.cheese 63.1, Pico de gallo 44.5, s. tomatoes 61.9 s. cheese 51.4
*03 Food products not maintained at 135øF or above
Streak 83.4F
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*15 Contact RTE Products w/ Bare Hands
bare hand contact on RTE food items)
*18 Toxic items stored above food/utensils
Toxics stored with equipment
*19 Water & Plumbing in good repair- per code
leaking pipes at hand sink in dish area
*21 RFSM - Not On Site
No RFSM on duty
*27 Cooling, heating, and holding capacities. Equipment
lack of refrigeration- discontinue the use of ice beds as cold hold
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food stored on equipment in prep area
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes stored improperly on equipment
SEP 21
2017
PASS 9 violations
*10 Q.A. PPM - follow manufacturer's direction
sanitizer buckets in main kitchen not correct concentration
*47 Handwashing signage
*37 Beverage tubing and cold-plate beverage cooling
*31 Handwashing lavatory - used for other purpose
*18 Toxic items labeling-non original container
label all spray bottles
*02 Cold Hold (41øF/45øF or below)
raw beef 44.9°F, ranch dressing 51.2°F, beans 50.2°F, beef fajitas 51°F, salsa 55.0°F
*36 Cloths in-use for wiping between uses stored
*14 Cleaning procedure--steps -Dirty fingernails
*03 Food products not maintained at 135øF or above
broth 115.6°F
JUL 19
2017
PASS 13 violations
*45Floor, wall, ceiling - Exposed material
ceiling pipes in back prep room
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*18 Toxic items labeling-non original container
spray bottles
*42 Floors/walls/ceiling/nonfood dirty
dust accumulation on ceilings, food debris on walls
*41 Food storage containers, identified with common name of food.
*47 Conditions of Permit-in use of food equipment
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs and chorizo stored in same bin over raw rish
*19 One Inch Air Gap
3-compartment sink in back prep room
*01 Cooling -- within 2 hours, 135-70øF
Beans made at 10:00am - temperature at 12:00pm was 110.6°F
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
Pico de Gallo Prep date: 7/9/17, use by date: 7/26/17
*37 Beverage tubing and cold-plate beverage cooling
bar ice bins
*02 Cold Hold (41øF/45øF or below)
Queso 48.2°F (cooler 50°F), raw beef 49.5°F
FEB 8
2017
PASS 9 violations
*02 Cold Hold (41øF/45øF or below)
Raw beef 44.3 degrees Fahrenheit, ranchera 45.2 degrees Fahrenheit
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored over vegetables in drawer cooler. Raw shrimp over spinach.
*10 Chlorine sanitizer concentration, minimum temp.
10ppm
*14 When to wash hands before donning new gloves
*15 Bare hands contact with ready-to-eat foods
Pico de gallo prep
*32 Maintain in Good Repair
maintain cutting boards.
*34 Insect control devices-not over food/food prep
fly tape
*42 Dirty nonfood contact surfaces
kitchen ceilings
*43 Light bulbs, light shields provided
Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →
Report an error on this page →