El Migueleno Cafe
10788 Harry Hines Blvd B-11a, Dallas, TX 75220 · 75220 · Restaurant
Passed most recently but 2 prior failures on record
2023-07-28 Pass Routine CRITICAL 10
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK.
*10 Sanitization after Cleaning
EMPLOYEE MUST USE SANITIZER WHEN WASHING DISHES.
*24 Food Label- manufacture/packer/distrubtor name
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING ALLOWED IN FOOD PREP. AREA ALLOWED.
*41 Food storage containers, identified with common name of food.
*28 Date marking > 24 hrs,on site,temp 41F
*34 Pest Control
OBSERVED A ROACH.
*19 One Inch Air Gap
PROVIDE IT BETWEEN SINK AND FLOOR DRAIN.
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT PLACE RAW MEAT ABOVE COOKED FOOD.
2023-01-26 Pass Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
NO ON SITE
*38 Thawing. under running water criteria - water velocity
DO NOT THAW PRODUCTS AT ROOM TEMPERATURE
*19 Plumbing design, construction, and install.
DIRECT YOUR ICE MACHINE WATER OUTLET AWAY FROM THREE COMPARTMENT SINK.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*10 Clean Sight and Touch
ICE MACHINE, CUTTING BOARDS.
*45 Premises shall be maintained in good repair
CLOSE OPENING FROM CEILING
*18 Medicines labeled and stored properly
STORE IT BELOW FOOD AND EQUIPMENT
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL YOUR FOOD PRODUCTS WITH USE BY DATE.
2022-07-21 Pass Routine CRITICAL 11
*21 RFSM - Not On Site
*14 Gloves single use
EMPLOYEE MUST CHANGE IT AFTER USING PHONE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*31 Handwashing lavatory - used for other purpose
DO NOT PLACE ANY ITEM IN HAND SINK.
*45 Premises shall be maintained in good repair
REPLACE MISSING COVER FROM ICE MACHINE, REPLACE WORN GASKET FROM COOLER
*10 Clean Sight and Touch
CLEAN INTERIOR OF ICE MACHINE.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.
*36 Cloths in-use for wiping between uses stored
*35 Hair Restraints effective
*40 Reuse of single service articles
DO NOT REUSE SANDWICHES BAGS
*47 Handwashing signage
2021-11-12 Pass Routine CRITICAL 9
*47 Conditions of Permit-in use of food equipment
*18 Toxic items labeling-non original container
SPRAY BOTTLES
*10 Clean Sight and Touch
CLEAN INTERIOR OF ICE MACHINE, CUTTING BOARD
*03 Food products not maintained at 135øF or above
RICE 117'F
*19 One Inch Air Gap
KEEP DRAIN PIPE OUTLET ONE INCH ABOVE FLOOR DRAIN.
*39 Utensils, single serve items 6 inches off - floor
*21 RFSM - Not On Site
*32 Equipment and Utensils Durability and Strength
DO NOT STORE FOOD IN SHOPPING BAG.
*26 Advisory-"consuming raw or undercooked#" text
FOR YOUR RAW PRODUCTS ON MENU.
2021-05-14 Pass Routine CRITICAL 8
*47 Conditions of Permit-in use of food equipment
POST A SIGN" A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED TWO GLASSES OF EMPLOYEES' BEVERAGE ON FOOD PREP. TABLE.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN ANY HAND SINKS.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER AT ALL TIMES.
*14 When to wash hands
BETWEEN TASK.
2020-11-19 Pass Routine CRITICAL 6
*10 Clean Sight and Touch
ICE MACHINE , CUTTING BOARD
*19 No Hot Water / Water heater 50 gallon min.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE, WITH SHELF LIFE UP TO 7 DAYS.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED A ROACH FROM THE FLOOR.
*47 Conditions of Permit-in use of food equipment
POST SIG "A copy of the most recent establishment inspection report is available upon request ."
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
2020-05-29 Pass Routine CRITICAL 7
*18 Toxic items labeling-non original container
SPRAY BOTTL3S
*02 Cold Hold (41øF/45øF or below)
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
*45 Premises shall be maintained in good repair
REPAIR LEAKING FAUCET AND COOLER
*21 RFSM - Not On Site
NONE
*36 Cloths in-use for wiping between uses stored
2019-12-26 Pass Routine CRITICAL 9
*37 Storing the food at least 15 cm (6 inches) above the floor
COCONUT
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEM IN HAND SINK
*10 Chlorine sanitizer concentration, minimum temp.
0 PPM
*14 When to wash hands before donning new gloves
EMPLOYEE MUST WASH HANDS AND DONNING NEW GLOVES BETWEEN TASK. i.e. PICK UP ITEM FROM THE FLOOR
*21 RFSM - Not On Site
MUST REGISTER EVERY EMPLOYEE, INCLUDING RFSM'S AND OWNER(S), FOR THE MANDATORY FOOD HANDLER CLASS DUE TO MEETING ONE OF THE CRITERIA. MUST FAX 214-670-8330 LIST OF EMPLOYEES ALONG WITH THE PHONE NUM
*02 Cold Hold (41øF/45øF or below)
BEEF 49'F, REFRIED BEANS 49
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
OBSERVED CHEESE AND BURGER PATTIES STORED IN THE SAME TRAY
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING OR EATING IN FOOD PREP. AREA ALLOWED
2019-05-11 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Yogurt at 49.8 degrees
*33 Manual warewashing equipment, wash solution temp.
Lack of soapy water to wash dishes with
*42 Nonfood-contact surfaces material
Foil lined surfaces Rusted shelves Refrigerator gaskets on need of repair/replacement
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over ready to eat foods
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*28 Date marking > 24 hrs,on site,temp 41F
*18 Toxic items labeling for original container
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bulk containers of food not labeled Bulk food bags rolled up for food storage
*21 RFSM - Not On Site
2018-10-19 Pass Routine CRITICAL 9
*05 Rapidly reheat 165øF for hot holding
Reheating meat at 74.8 degrees on top of the pan that was in the hot water bath
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
*42 Nonfood-contact surfaces material
Foil lined surfaces Wiping rag used under the cutting board
*47 RFSM Certificate - Not Display
*20 Backflow Device Direct Connection
*21 RFSM - Not On Site
*33 Manual warewashing equipment, wash solution temp.
*39 Utensils, single serve items 6 inches off - floor
2018-10-07 Pass w/ Conditions Routine CRITICAL 14
*22 Handlers-Certificate Not On Site
*46 A ware washing sink not used for hand washing or dumping mop water
*45Floor, wall, ceiling - Exposed material
Floor and wall repair as needed
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing raw intestines and washing dishes in the same set of sinks
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
*31 Handwashing lavatory - accessible
Hand sink used for food prepration
*21 RFSM - Not On Site
*19 Backflow prevention device - installed
*47 RFSM Certificate - Not Display
*33 Manual warewashing equipment, wash solution temp.
Lack of soap to wash dishes (cutting boards to be specific)
*37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin is un drained
*28 Date marking combined ingredients for RTE/ TCS food
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
Cooked beans held on the counter at 54.2 degrees without a refrigeration source Cooked pork and cheese product held at 52.6 degrees without a refrigeration source Cole slaw at 45.1 degrees - top of
2018-04-21 Pass Routine CRITICAL 9
*37 Unpackaged food may not be stored in direct contact with undrained ice
Buckets used as ice bins
*33 Manual warewashing equipment, wash solution temp.
Wash solution missing from washing the cutting board
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
*02 Cold Hold (41øF/45øF or below)
Pico de gallo held at 42.5 degrees Yogurt and cut fruit held without adequate ice
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over ready to eat fruits
*19 Backflow prevention device - installed
At the attached hose
*42 Nonfood-contact surfaces material
Foil lined surfaces
*32 Approved Food Contact Equip.
Cutting fruit on a wiping rag
2018-04-14 Fail Routine CRITICAL 16
FAILED: *02 Cold Hold (41øF/45øF or below)
Cooked Pork and cheese at 76.3 degrees Cooked beans at 76.4 degrees Cooked rice at 81.5 degrees
FAILED: *38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Packaging food products without a valid food manufacturing license
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *47 RFSM Certificate - Not Display
FAILED: *15 Bare hands contact with ready-to-eat foods
Bare hand contact by the RFSM
FAILED: *45 Floor& wall junctures- coved & sealed
FAILED: *18 Toxic items stored above food/utensils
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *03 Food products not maintained at 135øF or above
Cooked hamburger held at 86.3 degrees
FAILED: *33 Manual warewashing equipment, wash solution temp.
Ware washing water not in the sink
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw oysters stored over ready to tortilla's
FAILED: *19 Plumbing System Construction
Waste water leak under the sink
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Caldo cooling on a pan of the counter at 91.5 degrees Cooked chirizio cooling in a 6 inch pan at 47.3 degrees
2018-04-08 Fail Routine CRITICAL 15
FAILED: *21 RFSM - Not On Site
FAILED: *47 RFSM Certificate - Not Display
FAILED: *43 Ventilation hood systems, adequacy
Missing a vent a hood
FAILED: *15 Contact RTE Products w/ Bare Hands
FAILED: *40 Single use articel wrapped or dispensed
Single service dispensed without the handles pointing upwards
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cool method for the 112.5 degree beans Cooked beans in a pan cooling on the floor without refrigeration
FAILED: *19 Backflow prevention device - installed
Attached hose without a backflow device
FAILED: *02 Cold Hold (41øF/45øF or below)
Cooked meat held at 82.6 degrees on the counter without refrigeration
FAILED: *18 Toxic items used according to law
Multiple cans of Raid A PEST CONTROL COMPANY IS REQUIRED TO AVOID LEGAL ACTION
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over cooked shrimp Raw meat stored over ready to eat foods
FAILED: *02 Cold Hold (41øF/45øF or below)
Cole slaw held at 46.3 degrees in the refrigerator
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *03 Food products not maintained at 135øF or above
Cooked hamburgers held at 120.8 degrees without a heat source
2017-10-18 Pass Routine CRITICAL 5
*31 Individual, disposable towels
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked foods
*33 Warewashing sinks and drain boards, self-draining.
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes held at 44.9 degrees
*11 Food not re-served after being served or sold to consumer
Squirt biottles of TCS foods reserved
2017-10-05 Pass w/ Conditions Routine CRITICAL 12
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
Hot water used for defrosting
*26 Consumer Advisory Disclosure---asterisking
Oysters are served
*18 Toxic items used according to law
Fire ant killer in the restaurant
*26 Food Consumer Advisory-raw food
*02 Cold Hold (41øF/45øF or below)
Raw instestines at 70.2 degrees Pico de gallo at 46.0 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and preparing food in the same set of sinks
*09 Food on display shall be protected from contamination
Ice bin missing a lid - exposed to consumers
*26 Advisory-"consuming raw or undercooked#" text
*01 Cooling -- total 6 hours, 135-41øF
Cooling pico de gallo at 61.6 degrees on the top of the point of usage refrigerator
*37 Storing the food at least 15 cm (6 inches) above the floor
*44 Water, Plumbing, and Waste Sewage
Waste water from salad bar type dispenser dripping into a bucket
*42 Nonfood-contact surfaces material
Foil lined surfaces
2017-08-03 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored adjacent to cooked beef on the bottom shelf inside the reach in cooler
*42 Dirty nonfood contact surfaces
dusty fan covers inside the reach in cooler
*45 Floor& wall junctures- coved & sealed
needed underneath the three compartment sink
*41 Food Labeling - Bulk food for self dispensing
label all non original containers
*19 One Inch Air Gap
one inch air gap needed at the three compartment sink
*22 Handlers-Certificate Not On Site
all employees that work directly with food preparation must possess a valid food handler card
*28 Date marking commercially prepared of RTE/PHF
date mark all potentially hazardous foods; sliced ham kept stored without date markings
2017-02-23 Pass Routine CRITICAL 8
*18 Toxic items labeling-non original container
label all non original containers
*07 Food safe, good condition, unadulterated, and honestly presented
Del Monte can of corn ( 106 0z) not in sound condition.
*47 Handwashing signage
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
raw fish stored on the floor next to a running fan.
*29 Food thermometers provided and accessible
thermometer needed in the reach in cooler.
*32 Damaged Equipment
air gaskets need to be replaced in the reach in cooler
*45Physical Facilities Floors,Walls,Ceilings
floor tiles need to be replaced
*19 One Inch Air Gap
needed at the 3-compartment sink
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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