Fitos Taqueria
2808 W Clarendon Dr, Dallas, TX 75211 · 75211 · Restaurant
Mostly clean — 14 of 17 passed, one prior failure
2024-01-08 Pass Routine CRITICAL 6
*21 RFSM - Not On Site
cfm not onsite.
*31 Individual, disposable towels
provide paper towels at hand sink located in back room
*34 Insect control devices-not over food/food prep
move pest light away from prep area
*37 Storing the food where it is not exposed to splash, dust, or other contamination
store personal drinks on bottom shelf away from food and utensils
*42 Dirty nonfood contact surfaces
clean vent hood
*45 Premises shall be maintained in good repair
repair damage ceiling tile in back room
2023-06-15 Pass Routine CRITICAL 5
*30 Does Establishment have a current valid permit posted?
UPDATE NAME OF OWNERSHIP ON HEALTH PERMIT, MUST MATCH NAME OF OWNER ON TAX PERMIT.
*31 Handwashing lavatory - accessible
HAND SINK IN BACK PREP ROOM COVERED WITH BOXES. MAKE EASILY ACCESSIBLE.
*42 Dirty nonfood contact surfaces
CLEAN FLOORS, WALLS, DRAIN OF BACK PREP ROOM.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED FRUIT FLIES IN BACK PREP ROOM. REMOVE HARBORING CONDITION.
*39 Keep utensils handles upright or protected
ESTABLISHMENT USING BOWL(WITHOUT HANDLE) AS SCOOP. USE HANDLED EQUIPMENT TO PREVENT CONTAMINATION OF ICE.
2022-12-29 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
heavy soil build up inside of ice machine, dispose of ice and clean and sanitize equipment.
*18 Toxic items stored above food/utensils
observed bleach bottle next to cheese being prepared. store away and properly.
*21 RFSM - Not On Site
rfsm not onsite, arrived during inspection.
*30 Does Establishment have a current valid permit posted?
name of owner on health permit does not match tax permit. update health permit.
*31 Handwashing lavatory - accessible
hand sink in back perp room not accessible, make easily accessible.
*39 Store equipment & utensils in a clean, dry place
clean wire storage shelves.
*42 Floors/walls/ceiling/nonfood dirty
clean underneath equipment, clean gaskets of cold hold equipment.
*47 Conditions of Permit-in use of food equipment
post consumer health sign or post inspection report.
2022-06-21 Pass Routine CRITICAL 6
*42 Dirty nonfood contact surfaces
observed grime build up wire shelves, on surfaces of equipment. CLEAN.
*31 Handwashing lavatory - accessible
observed hand sink located in back storage area not accessible. REMOVE BOXES LOCATED IN FRONT OF HAND SINK.
*47 Handwashing signage
observed missing hand wash sign at hand sink located in back.
*45 Premises shall be maintained in good repair
observed gap in between wall tiles in back storage room, repair and seal.
*34 Outer door: solid,selfclosing,tightfitting
gap observed on back storage exterior door, replace broken gasket.
*39 Equipment & utensils cleaned before restocking
observed restocked knifes with left over food residue. properly clean before restocking.
2021-12-20 Pass Routine 9
*47 Conditions of Permit-in use of food equipment
Post consumer health sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*21 RFSM - Not On Site
RFSM not onsite
*22 Accredited food handler certificate - 60 days
three employees could not produce Texas Food Handler cards.
*42 Dirty nonfood contact surfaces
grime build up on all gaskets of reach in coolers and freezer, clean. grime build up on wire storage shelves.
*14 When to wash hands before donning new gloves
observed employees not washing hands before donning gloves.
*36 Cloths in-use for wiping between uses stored
observed wet cloths stored on equipment and nonfood contact surfaces. store in santizer buckets when not in use.
*31 Individual, disposable towels
missing soap and towels at hand sink located in back prep kitchen.
*39 Store equipment & utensils in a clean, dry place
observed clean utensils stored on soiled storage shelves, clean.
*11 Food not re-served after being served or sold to consumer
observed salsa stored in bottles being re-served.
2021-06-21 Pass Routine CRITICAL 8
*42 Floors/walls/ceiling/nonfood dirty
grime and dust build up on walls and ceiling of kitchen, clean.
*31 Handwashing lavatory - accessible
observed hand sink, located in back prep room, obstructed with materials. remove items to make easily accessible.
*47 Conditions of Permit-in use of food equipment
have sign posted that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*34 Controlling pests. Eliminating harborage conditions
observed open seams and missing cove. remove harboring conditions for pest.
*45 Floor& wall junctures- coved & sealed
observed open gaps an missing cove base throughout establishment. repair.
*10 A chemical sanitizer used: contact times criteria
observed employee cleaning and sanitizing slicer with just wet rang with hot water. properly clean equipment after use.
*39 Cooking equipment free of encrusted grease
observed grease build up in between equipment. clean.
*02 Cold Hold (41øF/45øF or below)
observed ham at 44.9F, sausage at 45.1F, sliced tomato at 44.8F. lid to reach in prep cooler was wide opened. keep close and observe if temperature drops. if not have equipment checked and remove all
2020-12-28 Pass Routine CRITICAL 9
*18 Restricted use pesticides
observed home use pesticide in back kitchen,, remove from premises.
*28 Date marking > 24 hrs,on site,temp 41F
date mark food that has thawed out, observed frozen barbacoa date marked with date when frozen(12-16-20) that was thawed overnight yesterday.
*31 Handwashing lavatory - accessible
hand wash sink located in back kitchen was obstructed at time of inspection, individual can not access hand sink to wash hands.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fajita meat stored above diced produce, arrange food properly to prevent cross contamination.
*45 Store maintenance equip away from food/food equip
observed sander stored with kitchen utensils, store maintenance equipment separately.
*46 Enclosed toilet room w/self closing doors
observed restroom room door open, door must be able to self close.
*39 Soda nozzles and ice bin clean to remove soil
grime build up observed on fresh water drinks, clean and sanitize nozzles.
*47 Conditions of Permit-in use of food equipment
observed no consumer heath sign, provide.
*05 Rapidly reheat 165øF for hot holding
observed PHF in steamer at 70.4F and 69.3F, rapidly reheat food before storing in hot hold device.
2020-05-12 Pass Routine 8
*10 Chlorine sanitizer concentration, minimum temp.
chlorine sanitizer at 200+ PPM. needs to be between 50-100PPM.
*30 Does Establishment have a current valid permit posted?
current permit has does not match Sales Tax Permit, Health Permit name of owner must match name of owner on Sales Tax Permit. renew.
*45 Premises shall be maintained in good repair
falling wall base observed in back storage room and in main kitchen, REPAIR. Falling FRP wall in back storage room, REPAIR.
*34 Outer openings:closing holes, gaps
exterior door to kitchen gas gap on bottom. install a door seal.
*39 Equip sealed if it is exposed to spillage
hand sink has gap, secure and seal to frp wall.
*44 Trash can provided for papertowel waste
provide trash can at hand sink located in back storage room.
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*28 Date marking > 24 hrs,on site,temp 41F
date mark raw food that has been removed from original packaging.
2019-11-20 Pass Routine CRITICAL 10
*39 Store equipment & utensils - avoid contamination
storing knifes behind 3 comp sink, in between sink and wall.
*45 Floor& wall junctures- coved & sealed
broken and fallen wall tile throughout establishment. repair
*34 Controlling pests. Eliminating harborage conditions
food particles on perimeter of floor, puddle of water on floor, gap on window of a/c window unit of back storage.
*42 Dirty nonfood contact surfaces
food particles on perimeter of floor. food particles on inside of reach in coolers.
*47 Handwashing signage
missing hand wash sign at hand sink located at back storage room.
*02 Cold Hold (41øF/45øF or below)
trompo out at 50.2F, trompo was on cooker and not cooking. Per RFSM food was outside for only 30 minutes and worker forgot to turn on cooker.
*19 Backflow prevention device - air gap
waste pipe of ice machine bin inside of floor drain.
*41 Food storage containers, identified with common name of food.
label water squeeze bottle.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
opened water bottle found in kitchen above working station.
*22 Handlers-Certificate Not On Site
Expire food handler cards, renew. Employee working in kitchen does not have food handler card, provide ASAP.
2019-05-21 Pass Routine CRITICAL 9
*34 Windows or doors protected against the entry criteria - air curtain
missing air curtains at exit doors on all areas must be replace or install air curtains to avoid cross contamination
*43 Ventilation systems:no public health hazard
gas burner stove equipment out side vent hood area must be remove or be inside vent hood area to avoid unlawful discharges
*34 Controlling pests. Eliminating harborage conditions
fly activity observed on all areas must be contact pest management to eliminate pest and avoid cross contamination
*19 Water & Plumbing in good repair- per code
water line ice machine drainage out of main drain all drainage of water lines must be inside main drain to avoid stagnant water
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
equipment not sanitize during operational hours after equipment is clean must be sanitize to avoid cross contamination food surfaces at prep service areas not been sanitize at back room area must
*39 Equipment in good repair and proper adjustment.
gaskets on cooler units broken must be replace or repair to maintain proper food temperature
*29 Sanitizing solutions, testing devices
missing sanitizing solutions sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm chlorine concentration
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with stagnant water condensation and grease accumulations must be clean to avoid cross contamination use as public health control all cooler units dirty with food debris and wat
*45 Premises free of litter
clean perimeter around establishment from all litter and trash must be clean premises to avoid pest harboring
2018-11-05 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units meat room prep area must be have current date marking in all food containers on all areas to avoid cross contamination
*45 Premises:Cleaning, frequency and restrictions
external and internal premises dirty on all areas walls, ceiling and floors must be clean during operational hours to avoid cross contamination use as public hazard control
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
heavy fly activity observed must be contact pest management to eliminate pest
*10 Equipment and Utensils Cleaning-contamination
blood and waster waste container inside cooler unit must be dispose any container with food debris and water waste to avoid cross contamination use as public health control
*34 Pest control-routine inspections for
missing pest control ticket must be have current pest control ticket
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies of current employees
*43 Clean vent syst:Intake/exhaust air ducts
vent hood dirty must be clean to avoid drippings and food contamination
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
meat boxes containers and sauce preparation container at floor level must be out the floor 6 inches to avoid cross contamination
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs on top of food container must be moved to lower shelving to avoid cross contamination use as public health control separate raw meat containers from vegetables containers to avoid cross co
2018-05-04 Pass Routine CRITICAL 5
*22 Handlers-Certificate Not On Site
missing food handler cards all employees must be have food handler cards
*45 Clean facilities as often as necessary.
clean facilities during operational hours floors back room under equipment dirty must be clean floors under equipment to avoid food contamination
*39 Equipment in good repair and proper adjustment.
RI cooler back kitchen unit had fluctuation temperatures must monitored the thermometer temperature inside unit to proper adjustment RI cooler store area leaking water must be avoid contaminati
*47 Handwashing signage
wash rinse sanitizer signs missing back 3c sink must be have designed areas as hazard public control
*45 Premises shall be maintained in good repair
water leak inside dinner area must be repair to avoid food contamination
2018-03-29 Fail Routine CRITICAL 18
FAILED: *24 Food Labeling- with common name of the food
missing food labeling in all food containers must be label all food as public hazard control
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing date marking must be have date marking as public health control
FAILED: *43 Ventilation hood systems, adequacy
condensation of grease accumulation outside establishment dripping to floor premises and entry door of establishment
FAILED: *10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
all equipment, prep tables, cut boards, inside and outside cooler units dirty must be clean with chemical and during exposing of contamination
FAILED: *13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
FAILED: *43 Ventilation systems:no public health hazard
unlawful discharge at drainage receptacle and oil dripping from roof to the outside floors premises
FAILED: *42 Ventilation hood systems
vent hood dirty must be clean to avoid grease dripping and food contamination public hazard control
FAILED: *44 Waste Receptacles thoroughly cleaned
grease deposits dump outside establishment must be dispose in a proper grease trap waste containers
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management
FAILED: *21 Demonstrateion of knowledge by PIC
PIC must be demonstrate prevention of foodborne illness
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
CTS food maintain at floor level to be prepared ( sauce vegetables) must be 6 inches outside floor level to prevent food contamination
FAILED: *21 PIC ensures employees are properly sanitizing equi
PIC must ensure use of sanitizing solutions during operational hours
FAILED: *43 Ventilation hood-prevent grease dripping
must be provide vent hood services to avoid food contamination
FAILED: *29 Sanitizing solutions, testing devices
missing sanitizing solutions in all areas sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solutions 50 ppm Chlorine
FAILED: *37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
single use boxes keep at floor level must be out of the floor 6 inches
FAILED: *37 Preventing contamination from other sources. Miscellaneous sources of Contamination
cardboard using inside RI cooler units as blood drainage containers must be use proper food drainage containers
FAILED: *10 Sanitization after Cleaning
food contact surfaces contaminated not clean or sanitizing solutions use during operational hours
2017-10-03 Pass Routine CRITICAL 10
*22 Handlers-Certificate Not On Site
missing certifications on site
*10 Sanitization after Cleaning
need sanitize equipment after cleaning
*19 Water & Plumbing in good repair- per code
clogged grease trap -not working- missing drainage strainers missing 3 compartment sink back store room area
*34 Controlling pests. Eliminating harborage conditions
missing external fly stations fly activity observed
*43 Clean vent syst:Intake/exhaust air ducts
vent hood need clean properly
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking
*45Physical Facilities Floors,Walls,Ceilings
floors missing cement seal in all areas walls dirty and gap holes ceiling not heat resistance tiles
*02 Cold Hold (41øF/45øF or below)
meat 51 F , cheese 52 F, cream 52 F
*27 Cooling, heating, and holding capacities. Equipment
cooler units cannot hold temp below 40 F broken units
*29 Sanitizing solutions, testing devices
missing sanitizer solutions sanitizer bucket 50 ppm 3 compartment sink 100 ppm
2017-04-04 Pass Follow-up CRITICAL 11
*14 When to wash hands before donning new gloves
*32 Maintain in Good Repair
CONDENSATION IN RIC IN THE BACK AREA
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER IN KITCHEN
*22 Handlers-Certificate Not On Site
ALL EMPLOYEES HANDLING FOOD
*29 Food thermometers provided and accessible
NEED PROBE THERMOMETER
*18 Toxic items storage adjacent to food/utensils
NEXT TO ONIONS
*28 Date marking > 24 hrs,on site,temp 41F
IN RIC
*31 Individual, disposable towels
AT ALL TIMES
*34 Outer openings:closed,tight-fitting windows
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN ALL RICS
2017-02-09 Pass w/ Conditions Follow-up CRITICAL 14
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
IN RIC
*40 Handle & dispense of cleaned utensils, single-use
HANDLES NEED TO BE IN THE SAME DIRECTION
*31 Individual, disposable towels
AT HAND SINK
*42 Nonfood-contact surfaces material
NO CARDBOARD AS LINER
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*18 Toxic items storage adjacent to food/utensils
WINDEX STORED NEXT TO CLEAN DISHES
*22 Handlers-Certificate Not On Site
ALL EMPLOYEES HANDLING FOOD
*21 RFSM - Not On Site
*29 Food thermometers provided and accessible
BROKEN
*10 Clean Sight and Touch
CLEAN INSIDE COOLER
*34 Outer door: solid,selfclosing,tightfitting
*20 Grease Trap Tickets
NOT AVAILABLE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD STORED DIRECTLY ON SHELF, NO PROTECTION
2016-11-03 Pass w/ Conditions Routine CRITICAL 14
*10 Clean Sight and Touch
INSIDE OF RIC IN BACK AREA
*43 Clean vent syst:Intake/exhaust air ducts
IN RIC WITH DRINKS AND SALSA
*21 RFSM - Not On Site
*45 Premises shall be maintained in good repair
REPAIR DAMAGED CEILING TILE I KITCHEN
*14 When to wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
ONIONS ON THE GROUND
*20 Grease Trap Tickets
NOT AVAILABLE DURING INSPECTION
*31 Handwashing lavatory - used for other purpose
TOWEL IN HAND SINK
*28 Date marking > 24 hrs,on site,temp 41F
IN RIC
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
NO FOOD PREP OR STORAGE ON CARDBOARD
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR NEED TO SEAL COMPLETELY
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATO 58 (DEGREE F)
*03 Food products not maintained at 135øF or above
TROMPO 90 (DEGREE F)
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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