El Paisa Cocina
2574 Walnut Hill Ln, Dallas, TX 75229 · 75229 · Restaurant
Passed all 17 inspections — critical violations noted
2025-10-30 Pass New Retail Food 2022
No violations found.
2023-06-09 Pass Routine 7
*21 RFSM - Not On Site
EXPIRED
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISH WASHING MACHINE AND SINK SANITIZER AT 50 PPM, TESTED
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.
*43 Light bulbs, light shields provided
DISH WASHING AREA.
*22 Accredited food handler certificate - 60 days
EXPIRED
2022-11-03 Pass Routine 8
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*28 Date marking > 24 hrs,on site,temp 41F
*34 Outer door: solid,selfclosing,tightfitting
*22 Accredited food handler certificate - 60 days
*31 Individual, disposable towels
*47 Conditions of Permit-in use of food equipment
2022-04-14 Pass Routine CRITICAL 9
*36 Cloths in-use for wiping food spills used for no other purpose
Do not use towels as cutting board resistants.
*29 Cold/hot hold unit thermometer easily viewable
*47 Handwashing signage
*27 Cooling method, criteria - placing the food in shallow pans
Use shorter pan to cool products in WIC. Do not use 6 inch containers
*31 Handwashing lavatory - used for other purpose
Do not store items in sink
*43 Light bulbs, light shields provided
Missing shields in washroom needs to be repaired
*10 Chlorine sanitizer concentration, minimum temp.
Maintain dish washing and sink machine sanitizer at 50 ppm
*05 Rapidly reheat 165øF for hot holding
Do not reheat any items in steam table. Intestines being reheated on steam table at 100 F
*45 Lockers to be used to store personal items
Do not hang jacket or personal items on top of food equipment
2021-10-28 Pass Routine CRITICAL 5
*10 Q.A. PPM - follow manufacturer's direction
*18 Toxic items storage adjacent to food/utensils
*31 No soap at handsink
*43 Light bulbs, light shields provided
*47 Conditions of Permit-in use of food equipment
2021-04-16 Pass Routine CRITICAL 7
*18 Use toxic according to manufacturer direction
MAINTAIN SANITIZER BUCKET AT 100 PPM FOR CHLORINE, TESTED AT 200 PLUS PPM.
*31 No soap at handsink
PROVIDE SOAP AND PAPER TOWEL TO ALL HAND SINKS.
*36 Cloths in-use for wiping between uses stored
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP.
*43 Light - 20 foot : Washing, utensil, toilet
DISHWASHING AREA.
*47 Handler-Certificate Not on site
*21 RFSM - Not On Site
2020-10-14 Pass Routine CRITICAL 9
*31 Individual, disposable towels
HAND SINK BY ICE MACHINE AND DISH WASHING AREA.
*41 Food storage containers, identified with common name of food.
SUGAR ???
*36 Cloths in-use for wiping between uses stored
*34 Outer openings:closed,tight-fitting windows
SEAL GAPS FROM BOTTOM OF BACK DOORS
*47 Permit/license posted
STATE OF TEXAS SALE TAX PERMIT
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM.
*18 Use toxics according to additional condition
OBSERVED BUCKET AND SINK SANITIZER ( CHLORINE) AT 200 PLUS PPM.
*03 Food products not maintained at 135øF or above
CHICKEN QUARTERS 122'F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEES' BEVERAGE STORED ABOVE PRODUCTS FROM FREEZER.
2020-04-30 Pass Routine CRITICAL 7
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM FROM MACHINE AND SINK.
*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
*22 Handlers-Certificate Not On Site
*31 Handwashing lavatory - accessible
DO NOT PLACE ANY ITEM IN DISH WASHING AREA HAND SINK
*47 Permit/license posted
STATE OF TEXAS SALE TAX PERMIT
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*34 Outer door: solid,selfclosing,tightfitting
SEAL GAPS FROM BOTTOM OF BACK DOORS
2019-12-12 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
ICE MACHINE
*24 Food Label- manufacture/packer/distrubtor name
ALL DESSERT CUPS AND CONTAINERS FROM CUSTOMER SELF SERVE COOLER
*14 When to wash hands
EMPLOYEE MUST WASH HAND AND CHANGE GLOVES BETWEEN TASK. OBSERVED EMPLOYEE PICK UP ITEM FROM THE FLOOR AND CONTINUE TO WORK WITHOUT WASHING HANDS
*22 Handlers-Certificate Not On Site
PERSON IN CHARGE STATED THEIR CERTIFICATES EXPIRED
*34 Outer openings:closed,tight-fitting windows
SEAL GAPS FROM BOTTOM OF BACK DOORS
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
NONE ON SITE
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED AND STORE ALL EMPLOYEES ' DRINKS AWAY FROM FOOD AND EQUIPMENT
2019-05-02 Pass Routine CRITICAL 11
*35 Hair Restraints effective
Beards nets missing
*02 Cold Hold (41øF/45øF or below)
Raw pork - top of point of usage refrigerator held at 49.8 degrees
*31 Hand sinks: number installed for convenient use
The bar/ice room does not have a hand sink
*42 Nonfood-contact surfaces material
Cardboard and foil lined surfaces
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*43 Light - 50 foot : Food and utensils area
*39 Store all equipment & utensil covered or inverted
*34 Outer door: solid,selfclosing,tightfitting
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*18 Toxic items labeling-non original container
Dish area
*31 Individual, disposable towels
Dish area
2018-10-31 Pass Routine CRITICAL 6
*05 Rapidly reheat 165øF for hot holding
Reheating beef on a shelf above the stove at 100.7 degrees
*34 Outer door: solid,selfclosing,tightfitting
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling outside of refrigeration at 74.1 degrees
*31 Hand sinks: number installed for convenient use
Bar is missing a hand sink
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over cooked foods in the walk in refrigerator
2018-05-29 Pass Routine CRITICAL 8
*03 Vending Machine. Hot Hold (135øF or higher)
Chile Rayanno held at 127.2 degrees
*31 Hand sinks: number installed for convenient use
Bar/ice machine area the hand sink has been removed
*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
Mop water thrown out the back door
*02 Cold Hold (41øF/45øF or below)
Double door refrigerator air temperature at 57.3 degrees Kitchen make up refrigerator at 58.3 degrees - Chrizio
*14 When to wash hands before donning new gloves
*19 One Inch Air Gap
Ice maker
*42 Nonfood-contact surfaces material
Foil lined surfaces
*34 Outer door: solid,selfclosing,tightfitting
2018-05-14 Pass w/ Conditions Routine CRITICAL 14
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
Peg board attached to the wall, unable to clean behind
*19 One Inch Air Gap
*14 When to wash hands between raw and RTE foods
Not washing hands after handling raw shell eggs
*40 Reuse of single service articles
*44 Water, Plumbing, and Waste Sewage
Sewage water dripping into a buccket
*39 Store all equipment & utensil covered or inverted
*35 Hair Restraints effective
*03 Food products not maintained at 135øF or above
Taquuitos at 124.3 degrees Grilled onions held at 124.3 degrees
*31 Individual, disposable towels
Dish washing hand sink
*42 Nonfood-contact surfaces material
Cardboard
*02 Cold Hold (41øF/45øF or below)
Avacado sauce for customers at 56.1 degrees Ham at 74.5 degrees
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cooling method for cooked foods
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ham
*22 Handlers-Certificate Not On Site
2017-11-16 Pass Routine CRITICAL 9
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Pico de gallo at 47.4 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored over cooked tamales Raw oysters stored over produce
*42 Nonfood-contact surfaces material
Empty food cans used as table legs
*31 Hand sinks: number installed for convenient use
Hand sink needed in the bar area
*31 Individual, disposable towels
Dish station
*34 Outer openings:closed,tight-fitting windows
*14 When to wash hands between raw and RTE foods
Cracking raw shell eggs and not washing hands afterwards
*19 Plumbing System Construction
Waste water from the ice bin dripping into a bucket
2017-11-02 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
Chrizio top of the POUR at 62.6 degrees Hot sauce refrigerator - orange hot sauce at 55.1 degrees
*29 Temperature Measuring- accurate +/- 2'F
*45Floor, wall, ceiling - Exposed material
*19 One Inch Air Gap
Ice maker
*35 Hair Restraints effective
Hair and beard nets needed
*10 Clean Sight and Touch
Pans with labels Inside of the dishwasher
*31 Hand sinks: number installed for convenient use
Hand sink needed in the bar
*34 Outer door: solid,selfclosing,tightfitting
*03 Food products not maintained at 135øF or above
Cooked pork at 106.7 degrees with a heat source Cooked chicken on the steam table at 125.8 degrees Cooked onions at 111.7 degrees without a heat source Cooked enchiladas at 125.8 degrees on the ste
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cooling method Barbacco from the day before in the WIR at 52.2 degrees Beans "cooling" on the wire shelves
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Foil lined surfaces
*40 Reuse of single service articles
2017-04-17 Pass Routine CRITICAL 3
*03 Food products not maintained at 135øF or above
beef measured at 128 degrees F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored above ready to eat food items in the walk in cooler; raw chrizo stored adjacent to ready to eat items in the walk in cooler
*45Floor, wall, ceiling - Exposed material
repair holes in ceiling tiles in the food prep area
2016-10-17 Pass Routine CRITICAL 9
*43 Light bulbs, light shields provided
have all lights shielded in the food prep area.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored in the reach in cooler with food intended for customers.
*34 Pest Control
flies observed in the food prep area.
*14 When to wash hands before donning new gloves
wash hands before donning a new pair of gloves.
*42 Dirty nonfood contact surfaces
clean dusty fan covers inside wic
*07 Food safe, good condition, unadulterated, and honestly presented
ice inside the ice machine in contact with bacteria/slime.
*37 Storing the food at least 15 cm (6 inches) above the floor
all food items must be six inches above the floor.
*19 Water, Plumbing, and Waste Plumbing Systems
leak inside the wic from the ceiling.
*10 Equipment and Utensils Cleaning-contamination
clean ice machine;heavy bacteria buildup inside the ice machine.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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