Fitos Tacos De Trompo
4412 Main St, Dallas, TX 75226 · 75226 · Restaurant
Passed all 9 inspections — critical violations noted
2020-01-15 Pass Routine CRITICAL 8
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR PERSONAL ITEMS IN COOLER
*45 Floor& wall junctures- coved & sealed
PROVIDE IN KITCHEN
*21 RFSM - Not On Site
*29 Sanitizing solutions, testing devices
PROVIDE TEST STRIPS
*10 Clean Sight and Touch
INSIDE MICROWAVE
*39 Equipment in good repair and proper adjustment.
EXCESS CONDENSATION IN OPEN TOP COOLER
*28 Date marking > 24 hrs,on site,temp 41F
DATE SALSA CUPS
*47 Handwashing signage
AT HAND SINK
2019-07-15 Pass Routine CRITICAL 9
*47 Handwashing signage
provide hand washing signs
*22 Handlers-Certificate Not On Site
certify all staff
*19 Hand sink water temperature below 110'F
Hot < 110F within 20 seconds
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*45 Premises shall be maintained in good repair
repair wall by 3 comp sink, floors, holes in ceiling, and peeling paints
*02 Cold Hold (41øF/45øF or below)
s. cheese 59.3f, Luncheon 41.2F, s. tomatoes 65.2F
*10 Clean Sight and Touch
unsanitary conditions- deep clean everything
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw meat stored above RTE food (bread)
2019-02-20 Pass Routine 6
*21 RFSM - Not On Site
*32 Damaged Equipment
*34 Outer openings:closing holes, gaps
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*41 Food storage containers, identified with common name of food.
*47 Other Violations
2018-08-06 Pass Routine CRITICAL 8
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*06 Discard if TCS is in container w/ no date or day
no date marking
*21 RFSM - Not On Site
no RFSM on duty
*34 Outer openings:closing holes, gaps
close gaps in ceiling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by preparation (prepping in 3 comp sink while dirty dishes)
*02 Cold Hold (41øF/45øF or below)
avocado 65.3
*10 Clean Sight and Touch
unsanitary conditions
*22 Handlers-Certificate Not On Site
certify all staff
2018-02-16 Pass Routine CRITICAL 10
*03 Food products not maintained at 135øF or above
Pork 59.4 or 56.3F
*28 Date marking > 24 hrs,on site,temp 41F
improper date marking on prepared foods
*19 Water & Plumbing in good repair- per code
leaking faucets at 3 comp sink
*21 RFSM - Not On Site
no RFSM on duty
*10 Clean Sight and Touch
clean all- unsanitary conditions
*42 Floors/walls/ceiling/nonfood dirty
clean drains and floors
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*43 Light bulbs, light shields provided
more lighting
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
2018-01-19 Pass w/ Conditions Routine CRITICAL 14
*24 Food packaged in a establishment, shall be labeled as specified in law
improper food labels
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks in prep area
*34 Outer openings:closing holes, gaps
close all holes & gaps
*11 Food not re-served after being served or sold to consumer
reserving of salsa from customer to customer
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*22 Handlers-Certificate Not On Site
certify all staff
*15 Contact RTE Products w/ Bare Hands
bare hand contact on tacos
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fruit flies
*21 RFSM - Not On Site
no rfsm on duty during health inspection
*10 Clean Sight and Touch
unsanitary conditions
*18 Toxic items stored above food/utensils
toxics stored above food
*45 Premises shall be maintained in good repair
repair ceiling and back door
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
2017-06-27 Pass Routine CRITICAL 7
*32 Damaged Equipment
Vertical broiler no longer rotates.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket 0ppm
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Dirty nonfood contact surfaces
cooler fan covers, walls behind grill
*47 Conditions of Permit-in use of food equipment
*31 Individual, disposable towels
in restromo
*18 Licensed pest control applicator only
can of RAID stored under prep table in kitchen.
2016-12-30 Pass Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
Raw beef patty 44.3 degrees Fahrenheit, trompo 52.6 degrees Fahrenheit
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over cooked beef. Raw beef trip over bag of limes.
*10 Chlorine sanitizer concentration, minimum temp.
200ppm
*21 RFSM - Not On Site
*24 Food packaged in a establishment, shall be labeled as specified in law
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
tortillas stored on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Floors/walls/ceiling/nonfood dirty
Clean microwave.
*43 Light bulbs, light shields provided
*44 Covering receptacles if not in continuous use
*47 Health permit posted
2016-11-29 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
Ham 44.7 degrees Fahrenheit, sausage 47.8 degrees Fahrenheit
*03 Food products not maintained at 135øF or above
barbacoa 116.4 degrees Fahrenheit
*10 Chlorine sanitizer concentration, minimum temp.
chlorine 10ppm
*14 Wash hands after all other activities
*21 RFSM - Not On Site
*24 Food packaged in a establishment, shall be labeled as specified in law
*28 Date marking > 24 hrs,on site,temp 41F
Salsa
*29 Sanitizing solutions, testing devices
*32 Maintain in Good Repair
Maintain gaskets in good repair.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee drinking over prep table.
*39 Keep utensils handles upright or protected
*43 Ventilation hood systems, adequacy
small fryer lacks ventilation hood.
*47 Handwashing signage
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.