JAN 18
2024
PASS 1 violation
*20 Grease Trap Tickets
provide updated grease trap
FIESTA MART CHEESE SHOP.
City of Dallas
9727 WEBB CHAPEL RD · BACHMAN LAKE, DALLAS
Last inspected 2024.
12 inspections on record since 2016 · Last inspected Jan 2024.
Last inspected Jan 2024. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
12
VIOLATIONS
54
total on record
LAST INSPECTED
JAN 2024
INSPECTION HISTORY
JAN 10
2023
PASS 1 violation
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all the hams, and cheeses
DEC 28
2021
PASS 6 violations
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
*31 Handwashing lavatory - used for other purpose
Do not store containers in hand sink
*47 Handler-Certificate Not on site
*29 Cold/hot hold unit thermometer easily viewable
*44 Trash can provided for papertowel waste
JAN 14
2021
PASS 1 violation
*29 Cold/hot hold unit thermometer easily viewable
FEB 3
2020
PASS 4 violations
*44 Trash can provided for papertowel waste
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
Maintain Chicken salad at 41F or below
show all 12 inspections →
JUL 3
2019
PASS 7 violations
*10 Quaternary ammonium temperature requirement
Lack of a sanitizing solution
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo at 43.5 degrees
*33 Sink used to wash cloths/produce or thaw food
*38 Thawing. under running water criteria - water velocity
Lack of running water on the fish
*21 RFSM - Not On Site
*43 Light - 50 foot : Food and utensils area
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish held in the rinse sink while dishes were being washed
JAN 2
2019
PASS 7 violations
*34 Live animals not allowed
Bird in the dinning room
*35 Hair Restraints effective
Missing a beard net
*32 Equipment and Utensils Durability and Strength
Cup used as a scoop
*03 Food products not maintained at 135øF or above
Tamales at 126.8 degrees Fried fish at117.1 degrees
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*02 Cold Hold (41øF/45øF or below)
Cheese held on ice at 45.0 degrees
JUL 30
2018
PASS 5 violations
*02 Cold Hold (41øF/45øF or below)
Cream held on ice at 45.8 degrees, tomatoes, cut held on ice at 58.1 degrees
*27 Cooling, heating, and holding capacities. Equipment
Needed adequate refrigeration for cut tomatoes, cream etc on ice on the counter
*18 Toxic items stored above food/utensils
Dishwashing liquid held above spices
*31 Handwashing lavatory - accessible
*31 Individual, disposable towels
JUL 9
2018
PASS 9 violations
*33 Rinsing procedures - 3 compartment sink
Raw fish defrosting in the center sink while washing dishes
*19 Hand sink water temperature below 110'F
Pupusa stand does not have a fixed hand sink with hot and cold running water
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Dish washing set up 1. Wash, 2Fish #. Sanitize (Quats)
*03 Food products not maintained at 135øF or above
Cooked chicken pieces at 115,2 degrees Fried fish at 122.2 degrees
*27 Cooling, heating, and holding capacities. Equipment
Pupusa stand in need of refrigeration fo rthe pupusa stuffing
*01 Cooling -- total 6 hours, 135-41øF
Cooked rice cooling in bags that were stored on the counter (68.2 degrees) Pico do gallo stored in the refirerator in a five gallon bucket at 42.3 degrees after 24 hours
*23 No Water
Pupusa stand has a lac of water
*02 Cold Hold (41øF/45øF or below)
Pupusa mixture at the stand held at 66.6 degrees without a refrigeration source Pupusa mixture at the fixed location at 68.3 degrees without a refrigeration source Cut lettuce at 50.1 degrees
*44 Water, Plumbing, and Waste Sewage
Sewage water from the pupusa stand needs to be hard plumbed
JAN 23
2018
PASS 5 violations
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored over cooked foods
*02 Cold Hold (41øF/45øF or below)
Fluid milk held without refrigeration Red sauce - customer refrigerator at 48.9 degrees, Pico de gallo at 46.0 degrees
*03 Food products not maintained at 135øF or above
Fried wings at 111.5 degrees Fried fish at 133.5 degrees
*18 Toxic items stored above food/utensils
Produce and bulk rice
MAY 2
2017
PASS 5 violations
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes at 70.3 degrees Pico de Gallo 55.1 degrees
*27 Cooling, heating, and holding capacities. Equipment
Hot holding unit does not hold food product more than 135 degrees other than the foods that were just heated. Thie staff continually reheat the food products and put the food back on the warmer.
*03 Food products not maintained at 135øF or above
Fried chicken tenders at 125.1 degrees Chicken Fajita's at 121.9 degrees Rice at 131.1 degrees Rice pudding at 121.1 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*33 Warewashing sinks and drain boards, self-draining.
NOV 2
2016
PASS 3 violations
*41 Food storage containers, identified with common name of food.
Masa
*32 Equipment and Utensils Multiuse Materials durable
Styrofoam cup used for food dispensing
*18 Toxic items storage adjacent to food/utensils
Quats and mayo
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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