Enchilada's
7050 Greenville Ave, Dallas, TX 75231 · 75231 · Restaurant
Mostly clean — 15 of 16 passed, one prior failure
2024-01-24 Pass Routine 2
*10 Q.A. PPM - follow manufacturer's direction
Sanitize bucket at 0 ppm, too low to sanitize.
*39 Keep utensils handles upright or protected
Keep handles up out of ice (bar).
2023-06-12 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Improper cold holding: shredded chicken 45, shredded chicken 45.4, refried beans 46, and ground beef 48.7.
*47 Handwashing signage
Need hand washing sign at hand sink.
*31 Individual, disposable towels
No paper towels at hand sink.
*34 Pest Control
Flies observed in kitchen.
*37 Storing the food at least 15 cm (6 inches) above the floor
Cannot store food on the floor.
*39 Soda nozzles and ice bin clean to remove soil
Clean soda nozzle, very dirty.
*45 Premises shall be maintained in good repair
Re-grout tile.
*18 Toxic items labeling-non original container
Label toxic chemical sanitizer buckets. Label all chemical spray bottles.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine bucket too low to sanitize at 10 ppm chlorine.
2023-01-03 Pass Routine CRITICAL 8
*03 Food products not maintained at 135øF or above
chicken enchiladas 132, ground beef enchiladas 131.5, green tomatillo sauce 130.6, chicken 127.
*18 Toxic items labeling-non original container
Label all chemical bottles.
*45 Premises shall be maintained in good repair
Re-grout tile, broken tile.
*19 One Inch Air Gap
Need 1 inch air gap.
*36 Cloths in-use for wiping between uses stored
Wet wiping cloths must be stored in the bucket between uses.
*37 Storing the food at least 15 cm (6 inches) above the floor
Food cannot be stored on the floor in storage area, WIF, and WIC.
*39 Keep utensils handles upright or protected
All handles must be up, handle cannot touch ice (bar).
*47 Handwashing signage
Need hand washing sign at hand sink.
2022-06-02 Pass Routine CRITICAL 3
*27 Cool TCS foods using proper methods
Observed food cooling at room temperature/RIC/WIC
*39 Keep utensils handles upright or protected
Observed utensils stored inside of bulk
*42 Floors/walls/ceiling/nonfood dirty
Vent a hood filters must be cleaned. Clean the floors in the dish room. Chain CO2 tanks to rack. Eliminate standing water on the floors throughout kitchen.
2021-10-27 Pass Routine 3
*31 Individual, disposable towels
replenish every paper towel dispenser
*10 Clean Sight and Touch
clean and sanitize the ice machine
*14 Gloves single use
remember to change your gloves if you perform several tasks.
2021-04-26 Pass Routine CRITICAL 4
*31 Handwashing lavatory - used for other purpose
utensils stored inside a designated hand wash sink
*18 Toxic items labeling-non original container
label all spray bottles
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine in the sanitizer bucket
*39 Keep utensils handles upright or protected
ice scoop
2020-10-05 Pass Routine CRITICAL 7
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
food in the walk in freezer encased in ice
*10 Clean Sight and Touch
clean the soda gun nozzle at the bar
*21 RFSM - Not On Site
expired permit
*39 Keep utensils handles upright or protected
ice scoop
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine detected from the dishwasher-have the technician come out and inspect it
*28 Do not exceed manuf. use by date
half gallon bottle of hill country dairies cultured buttermilk with a date of 9/25/20
2020-04-24 Pass Routine CRITICAL 6
*39 Keep utensils handles upright or protected
ice scoop inside the ice at the bar
*27 Cooling, heating, and holding capacities. Equipment
the reach in cooler closest to the cooks is not cooling efficiently-measuring at 62 degrees F; the manager discarded the food products stored in the fridge and will use ice as a cooling method for oth
*34 Outer openings:closing holes, gaps
seal the gap in the backdoor
*02 Cold Hold (41øF/45øF or below)
pico de gallo-52 degrees F; guacamole-54 degrees F; sliced jalapenos-52 degrees F
*21 RFSM - Not On Site
expired permit
*18 Toxic items labeling-non original container
label all spray bottles
2019-11-11 Pass Routine CRITICAL 8
*45Floor, wall, ceiling - Exposed material
openings/holes in the ceiling tiles
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler measured at 50 degrees F-needs to be evaluated/inspected by a technician
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm in the warewash-needs to be checked by a technician
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
dust accumulation on the ceiling inside the food prep area
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
chlorine measured at 200 ppm-needs to be at 50 ppm
*34 Outer door: solid,selfclosing,tightfitting
*02 Cold Hold (41øF/45øF or below)
guacamole measured at 51 degrees F; sliced tomatoes measured at 51 degrees F
*10 Clean Sight and Touch
thoroughly clean the soda nozzle holster in the bar
2019-05-21 Pass Routine CRITICAL 12
*27 Cooling method, criteria - smaller portions
*45 Premises shall be maintained in good repair
provide base boards, cover holes
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use scoop to scoop food, keep utensils with handle up
*10 Chlorine sanitizer concentration, minimum temp.
chlorine solution 0 ppm
*47 Handwashing signage
provide hand washing sign
*01 Cooling -- total 6 hours, 135-41øF
beans 54, 74.9 degrees f
*42 Dirty nonfood contact surfaces
clean coolers inside, gaskets, shelves
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*46 Covered waste receptacle for women's restroom
provide in employee restroom
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*22 Handlers-Certificate Not On Site
FHC expired
*37 Food storage, prohibited areas under leaking water lines
observed leaking pipes in walk in freezer and food stored under leaking pipe
2018-11-21 Pass Routine CRITICAL 7
*36 Cloths in-use for wiping between uses stored
wet cloth must be stored in sanitizer bucket
*47 Other Violations
personal items door-floor will be repaired tomorrow
*10 Clean Sight and Touch
clean ice machine, food storage containers
*18 Use toxics according to additional condition
bleach more than 200 ppm
*39 Cutting surfaces.
*42 Floors/walls/ceiling/nonfood dirty
clean floor, dust on ceiling tiles
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
2018-05-16 Pass Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs above rte food
*34 Outer openings:closing holes, gaps
repair gap at exit door
*21 RFSM - Not On Site
rfsm certificates expired
*18 Use toxics according to additional condition
sanitizer bucket more than 200 ppm
*32 Maintain in Good Repair
walk in cooler 52 degrees f, ice build up in walk in freezer
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
store sanitizer bucket off floor
*19 Water & Plumbing in good repair- per code
leaking faucets
*02 Cold Hold (41øF/45øF or below)
cold food not get 41 degrees or below, chicken 59, beef 64, guacamole 54, guacamole mixed with sour cream 53 degrees f food from walk in cooler voluntary destroyed
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*42 Dirty nonfood contact surfaces
clean shelves, gaskets, coolers
2017-11-17 Pass Follow-up CRITICAL 9
*42 Dirty nonfood contact surfaces
clean shelves, cooler
*10 Chlorine sanitizer concentration, minimum temp.
dish washer 0 ppm
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*19 Water & Plumbing in good repair- per code
mop sink
*45 Floor& wall junctures- coved & sealed
floor tiles
*46 Covered waste receptacle for women's restroom
*34 Outer openings:closing holes, gaps
back door-gap
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs above rte food in wic
*39 Equipment in good repair and proper adjustment.
cooler,ice machine
2017-11-09 Fail Routine CRITICAL 18
FAILED: *37 Storing the food where it is not exposed to splash, dust, or other contamination
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs cannot stored above cheese
FAILED: *47 Handwashing signage
FAILED: *39 Store equipment & utensils - avoid contamination
FAILED: *42 Dirty nonfood contact surfaces
dirty gaskets shelves
FAILED: *32 Maintain in Good Repair
broken gaskets, vent a hood dirty and broken
FAILED: *29 Mechanical holding unit, thermometer location
FAILED: *41 Food storage containers, identified with common name of food.
FAILED: *03 Food products not maintained at 135øF or above
queso 111, salsa 89.4, carne 113.8 degrees f
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *14 When to wash hands before donning new gloves
wash hands before donning new gloves
FAILED: *34 Outer openings:closing holes, gaps
gaskets around back door
FAILED: *31 Handwashing lavatory - used for other purpose
observed utensils in hand sinks
FAILED: *21 A establishment shall have written procedures for employees to follow when responding to vomitin
FAILED: *36 Cloths in-use for wiping food spills used for no other purpose
FAILED: *45 Premises shall be maintained in good repair
broken floor tiles, wall edges, cove base
FAILED: *19 Water & Plumbing in good repair- per code
backflow
FAILED: *18 Use toxics according to additional condition
sanitizer bucket too strong
2017-05-17 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
salsa was out of temp i suggest storing in smaller containers to have proper holding temp
*07 Food safe, good condition, unadulterated, and honestly presented
clean inside of ice machine observed mold
*31 No soap at handsink
provide soap at handsink in bathroom
*42 Dirty nonfood contact surfaces
clean all gaskets from reach in coolers observed food accumulation in reach in's by prep line
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
repair leaking compartment sink in dish room area
*10 Other sanitizer use - manufacturer label direction
quat and chlorine sanitizer too strong please advise how to prepare properly, always keep test strips in kitchen not in the office
2016-11-26 Pass Routine CRITICAL 3
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
cutting boards in disrepair
*27 Cooling, heating, and holding capacities. Equipment
reaching in unit at 65
*45Physical Facilities
missing ceiling tiles
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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