EL PAISA COCINA.

City of Dallas

2574 WALNUT HILL LN · PRESTON HOLLOW, DALLAS

Last inspected 2023.

16 inspections on record since 2016 · Last inspected Jun 2023.

Last inspected Jun 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

135

total on record

LAST INSPECTED

JUN 2023

INSPECTION HISTORY

JUN 9

2023

PASS 7 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

EXPIRED

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE AND SINK SANITIZER AT 50 PPM, TESTED

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.

1 pts Sanitation

*43 Light bulbs, light shields provided

DISH WASHING AREA.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

EXPIRED

NOV 3

2022

PASS 8 violations

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

2 pts Other

*31 Individual, disposable towels

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

APR 14

2022

PASS 9 violations

1 pts Employee Hygiene

*36 Cloths in-use for wiping food spills used for no other purpose

Do not use towels as cutting board resistants.

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

1 pts Sanitation

*47 Handwashing signage

2 pts Food Temperature

*27 Cooling method, criteria - placing the food in shallow pans

Use shorter pan to cool products in WIC. Do not use 6 inch containers

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Do not store items in sink

1 pts Sanitation

*43 Light bulbs, light shields provided

Missing shields in washroom needs to be repaired

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Maintain dish washing and sink machine sanitizer at 50 ppm

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

Do not reheat any items in steam table. Intestines being reheated on steam table at 100 F

1 pts Sanitation

*45 Lockers to be used to store personal items

Do not hang jacket or personal items on top of food equipment

OCT 28

2021

PASS 5 violations

3 pts Other

*10 Q.A. PPM - follow manufacturer's direction

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

2 pts Other

*31 No soap at handsink

1 pts Facility Condition

*43 Light bulbs, light shields provided

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

APR 16

2021

PASS 7 violations

3 pts Sanitation

*18 Use toxic according to manufacturer direction

MAINTAIN SANITIZER BUCKET AT 100 PPM FOR CHLORINE, TESTED AT 200 PLUS PPM.

2 pts Other

*31 No soap at handsink

PROVIDE SOAP AND PAPER TOWEL TO ALL HAND SINKS.

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP.

1 pts Sanitation

*43 Light - 20 foot : Washing, utensil, toilet

DISHWASHING AREA.

1 pts Documentation & Training

*47 Handler-Certificate Not on site

2 pts Documentation & Training

*21 RFSM - Not On Site

show all 16 inspections →

OCT 14

2020

PASS 9 violations

2 pts Sanitation

*31 Individual, disposable towels

HAND SINK BY ICE MACHINE AND DISH WASHING AREA.

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

SUGAR ???

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Facility Condition

*34 Outer openings:closed,tight-fitting windows

SEAL GAPS FROM BOTTOM OF BACK DOORS

1 pts Documentation & Training

*47 Permit/license posted

STATE OF TEXAS SALE TAX PERMIT

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM.

3 pts Sanitation

*18 Use toxics according to additional condition

OBSERVED BUCKET AND SINK SANITIZER ( CHLORINE) AT 200 PLUS PPM.

3 pts Other

*03 Food products not maintained at 135øF or above

CHICKEN QUARTERS 122'F

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEES' BEVERAGE STORED ABOVE PRODUCTS FROM FREEZER.

APR 30

2020

PASS 7 violations

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM FROM MACHINE AND SINK.

2 pts Documentation & Training

*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

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Sanitation

*31 Handwashing lavatory - accessible

DO NOT PLACE ANY ITEM IN DISH WASHING AREA HAND SINK

1 pts Documentation & Training

*47 Permit/license posted

STATE OF TEXAS SALE TAX PERMIT

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

SEAL GAPS FROM BOTTOM OF BACK DOORS

DEC 12

2019

PASS 10 violations

3 pts Sanitation

*10 Clean Sight and Touch

ICE MACHINE

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

ALL DESSERT CUPS AND CONTAINERS FROM CUSTOMER SELF SERVE COOLER

3 pts Sanitation

*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

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

PERSON IN CHARGE STATED THEIR CERTIFICATES EXPIRED

1 pts Facility Condition

*34 Outer openings:closed,tight-fitting windows

SEAL GAPS FROM BOTTOM OF BACK DOORS

1 pts Other

*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. (

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

2 pts Documentation & Training

*21 RFSM - Not On Site

NONE ON SITE

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Sanitation

*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

MAY 2

2019

PASS 11 violations

1 pts Employee Hygiene

*35 Hair Restraints effective

Beards nets missing

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw pork - top of point of usage refrigerator held at 49.8 degrees

2 pts Other

*31 Hand sinks: number installed for convenient use

The bar/ice room does not have a hand sink

1 pts Sanitation

*42 Nonfood-contact surfaces material

Cardboard and foil lined surfaces

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

Dish area

2 pts Other

*31 Individual, disposable towels

Dish area

OCT 31

2018

PASS 6 violations

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

Reheating beef on a shelf above the stove at 100.7 degrees

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cooked rice cooling outside of refrigeration at 74.1 degrees

2 pts Other

*31 Hand sinks: number installed for convenient use

Bar is missing a hand sink

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*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

MAY 29

2018

PASS 8 violations

3 pts Food Temperature

*03 Vending Machine. Hot Hold (135øF or higher)

Chile Rayanno held at 127.2 degrees

2 pts Other

*31 Hand sinks: number installed for convenient use

Bar/ice machine area the hand sink has been removed

1 pts Plumbing & Waste

*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste

Mop water thrown out the back door

3 pts Food Temperature

*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

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Other

*19 One Inch Air Gap

Ice maker

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

MAY 14

2018

PASS 14 violations

1 pts Sanitation

*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

3 pts Other

*19 One Inch Air Gap

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

Not washing hands after handling raw shell eggs

1 pts Other

*40 Reuse of single service articles

1 pts Plumbing & Waste

*44 Water, Plumbing, and Waste Sewage

Sewage water dripping into a buccket

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Employee Hygiene

*03 Food products not maintained at 135øF or above

Taquuitos at 124.3 degrees Grilled onions held at 124.3 degrees

2 pts Sanitation

*31 Individual, disposable towels

Dish washing hand sink

1 pts Sanitation

*42 Nonfood-contact surfaces material

Cardboard

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Avacado sauce for customers at 56.1 degrees Ham at 74.5 degrees

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cooling method for cooked foods

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ham

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

NOV 16

2017

PASS 9 violations

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Pico de gallo at 47.4 degrees

3 pts Sanitation

*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

1 pts Sanitation

*42 Nonfood-contact surfaces material

Empty food cans used as table legs

2 pts Other

*31 Hand sinks: number installed for convenient use

Hand sink needed in the bar area

2 pts Other

*31 Individual, disposable towels

Dish station

1 pts Facility Condition

*34 Outer openings:closed,tight-fitting windows

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

Cracking raw shell eggs and not washing hands afterwards

3 pts Plumbing & Waste

*19 Plumbing System Construction

Waste water from the ice bin dripping into a bucket

NOV 2

2017

PASS 13 violations

3 pts Food Temperature

*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

2 pts Food Temperature

*29 Temperature Measuring- accurate +/- 2'F

1 pts Facility Condition

*45Floor, wall, ceiling - Exposed material

3 pts Other

*19 One Inch Air Gap

Ice maker

1 pts Employee Hygiene

*35 Hair Restraints effective

Hair and beard nets needed

3 pts Sanitation

*10 Clean Sight and Touch

Pans with labels Inside of the dishwasher

2 pts Other

*31 Hand sinks: number installed for convenient use

Hand sink needed in the bar

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

3 pts Other

*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

3 pts Food Temperature

*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

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces

1 pts Other

*40 Reuse of single service articles

APR 17

2017

PASS 3 violations

3 pts Other

*03 Food products not maintained at 135øF or above

beef measured at 128 degrees F

3 pts Sanitation

*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

1 pts Facility Condition

*45Floor, wall, ceiling - Exposed material

repair holes in ceiling tiles in the food prep area

OCT 17

2016

PASS 9 violations

1 pts Facility Condition

*43 Light bulbs, light shields provided

have all lights shielded in the food prep area.

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks stored in the reach in cooler with food intended for customers.

1 pts Pest Activity

*34 Pest Control

flies observed in the food prep area.

3 pts Sanitation

*14 When to wash hands before donning new gloves

wash hands before donning a new pair of gloves.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean dusty fan covers inside wic

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

ice inside the ice machine in contact with bacteria/slime.

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

all food items must be six inches above the floor.

3 pts Plumbing & Waste

*19 Water, Plumbing, and Waste Plumbing Systems

leak inside the wic from the ceiling.

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean ice machine;heavy bacteria buildup inside the ice machine.

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 →

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