Go Locco
2050 N Westmoreland Rd #110, Dallas, TX 75212 · 75212 · Restaurant
Passed all 15 inspections — critical violations noted
2023-12-11 Pass Routine CRITICAL 6
*18 Toxic items labeling-non original container
Label non original chemical spray bottles
*24 Food Labeling- with common name of the food
Label squeeze bottles with contents
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Manager (employee) eating chips in food prep area
*39 Cutting surfaces.
Get rid/replace worn cutting boards
*42 Dirty nonfood contact surfaces
Clean wire racks in walk-in cooler
*47 Health permit posted
Post health permit
2023-04-13 Pass Routine CRITICAL 6
*29 Sanitizing solutions, testing devices
*32 Equipment and Utensils Multiuse Materials durable
Do not wrap equipment with aluminum foil
*34 Pest control-routine inspections for
Fruit flies observed on storage area
*41 Food storage containers, identified with common name of food.
Label all bulk containers
*42 Floors/walls/ceiling/nonfood dirty
Clean floor drains in kitchen
*21 Outfitter-Certified Food Manager
Still hasn't gotten certified food manager certificate or registered it with the City of Dallas
2022-10-04 Pass Routine 5
*21 RFSM - Not On Site
RFSM expired, renew as soon as possible
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Get new test strips to test sanitizer solution
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep food 6-inches off floor, observed boxes in walk-in freezer on floor
*42 Floors/walls/ceiling/nonfood dirty
Clean food debris on floor of walk-in cooler
*47 Conditions of Permit-in use of food equipment
Post sign letting customs know current current health inspection available upon request
2022-03-07 Pass Routine 9
*31 No soap at handsink
*32 Damaged Equipment
Replace ice machine panel
*36 Cloths in-use for wiping between uses stored
Store wiping clothes in sanitizer bucket between use
*37 Ice units, separation of drains
Drain line from beverage can not pass above open ice bin
*47 Other Violations
Chocking poster needed for public view
*22 Accredited food handler certificate - 60 days
*21 RFSM - Not On Site
RFSM must be on site and current
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer bucket tested less than 100 ppm
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed drinking cups in kitchen prep area. Designate an area for employees personal drinks and food.
2022-02-11 Pass w/ Conditions Routine CRITICAL 14
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Eggs above RTE food (veggies)
*10 Chlorine sanitizer concentration, minimum temp.
No sanitizer at 3 compartment sink (0 ppm)
*19 Water & Plumbing in good repair- per code
Drain for water can not be over ice
*20 Grease Trap Tickets
Grease trap record must be current and on site
*21 RFSM - Not On Site
RFSM must be current and on site
*22 Accredited food handler certificate - 60 days
Food handlers must be current and on site
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food items in WIC
*34 Pest Control
Roaches present underneath 3 compartment sink
*31 No soap at handsink
No soap at hand sink
*37 Storing the food at least 15 cm (6 inches) above the floor
Food must be 6 inches off the ground
*36 Cloths in-use for wiping between uses stored
Wiping clothes must be stored in the sanitizer bucket between use
*41 Food storage containers, identified with common name of food.
Label bulk items on shelf
*18 Toxic items storage adjacent to food/utensils
Chemicals stored near food utensils
*06 Discard TCS if date marked exceeds temp & time
Milk expired in WIC
2021-07-07 Pass Routine CRITICAL 9
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*29 Sanitizing solutions, testing devices
missing sanitizer buckets in all areas must be have sanitizer buckets during operational hours at 200-400 ppm to avoid cross contamination missing sanitizing test strips must be have test strips
*02 Cold Hold (41øF/45øF or below)
avocado salsa 65 F, lettuce 67 F and pico de gallo 57 f cream 65F
*43 Clean vent syst:Intake/exhaust air ducts
fan vent covers inside cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*12 Applicant must report vomiting symptoms
missing employee health policies and procedures
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks on food containers inside cooler units must be have date marking on food containers inside cooler units in all areas
*47 Handler-Certificate Not on site
missing food handler cards on site mus be have food handler cards on site during operational hours
*03 Food products not maintained at 135øF or above
rice 121 F , beans 127 F, meat tacos 125 F
2021-01-11 Pass Routine CRITICAL 5
*02 Outfitter-Food Temperatures (Cold).
PIC must be ensure front cooler unit must be maintain food temp. 40 F or below
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on some food containers and prepared drinks containers must be have date marks on all food containers and drinks
*47 RFSM Certificate - Not Display
missing RFSM certificates must be have FSM registered with the city
*42 Floors/walls/ceiling/nonfood dirty
floors inside WI cooler units dirty with soils and food debris must be clean to avoid contamination
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must be have thermometers visible and working thermometers
2020-06-26 Pass Routine CRITICAL 5
*47 RFSM Certificate - Not Display
missing current RFSM certification must be have FSM registered with the city
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*03 Food products not maintained at 135øF or above
must be maintain hot food temperatures at 135 of above to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
light shields dirty with dust and water marks must be clean to avoid cross contamination
*20 Grease Trap Tickets
missing current grease trap ticket must be have current grease trap ticket
2020-01-08 Pass Routine CRITICAL 8
*39 Soiled linens storage
dirty linen missing closed containers to avoid unlawful smells must be maintain in a container with lid or covers
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
store sanitizer bucket at floor level sanitizer buckets must be 6 inches out the floor level to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*02 Outfitter-Food Temperatures (Cold).
front RI cooler must be maintain proper food temperature of 40 F or below
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*06 Discard TCS if date marked exceeds temp & time
PIC must be discard expired date food containers to avoid cross contamination
*47 Health permit posted
missing health permit posted must be have health permit post at all times
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside WI cooler units sauces, natural fresh water, meat containers correct dates must be date mark food containers in all areas to avoid cross contaminati
2019-07-03 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
cheese: 61'f, salad 55'f, cheese 54'f, tomato 51'f
*03 Food products not maintained at 135øF or above
meatball 124f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat store with the chicken
*14 Gloves single use
observed employee has multi tasks with 1 gloves
*28 Date marking > 24 hrs,on site,temp 41F
chicken, onion, beef
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for ice bucket
*38 Thawing. under running water criteria -thawed RTE <41F
*42 Nonfood-contact surfaces material
no towel allow under the utensils
2019-01-17 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for ice bucket
*02 Cold Hold (41øF/45øF or below)
meatball :104'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken and raw bee raw beef store together with ha
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*28 Date marking > 24 hrs,on site,temp 41F
lettuce, onion, fruits
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
no towel under the ice scoop
2018-07-12 Pass Routine CRITICAL 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken store together with meat
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket
*36 Cloths in-use for wiping between uses stored
*07 Food safe, good condition, unadulterated, and honestly presented
observed bottle of coke inside ice bucket provide lid I cover for ice bucket
*10 Clean Sight and Touch
provide deary for the gasket
*14 When to wash hands before donning new gloves
2017-12-27 Pass Routine 4
*20 Grease Trap Tickets
Please provide evidence that grease trap has been serviced at least once every three months.
*10 Q.A. PPM - follow manufacturer's direction
Sanitizing solution in three compartment sink tested at 100ppm Quaternary Ammonium Sanitizer bucket tested at 0ppm Q.A.
*47 RFSM Certificate - Not Display
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co
*14 When to wash hands before donning new gloves
Employees observed donning gloves on service line without first washing hands.
2017-06-14 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
GREEN SALSA 55, RED SALSA
*22 Handlers-Certificate Not On Site
FOR ALL EMPLOYEES
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEE HANDLE REGISTER AND THEN PUT ON GLOVES WITH OUT WASHING HANDS
*37 Storing the food at least 15 cm (6 inches) above the floor
BAGGED ONIONS ON GROUND IN COOLER COS
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS
*39 Keep utensils handles upright or protected
HANDLE INSIDE ICE AT ICE MACHINE
*44 Trash can provided for papertowel waste
AT HANDSINK
*20 Grease Trap Tickets
MUST SERVICE EVERY 90 DAYS NO RECORDS INDICATING SERVICE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS COS
2016-12-21 Pass Routine CRITICAL 8
*10 Q.A. PPM - follow manufacturer's direction
BETWEEN 50-100 PPM QUAT
*18 Toxic items stored above food/utensils
ON TOP OF ICE MACHINE
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
RICE IS 98 (DEGREE F) IN HOT HOLD TO REHEAT AFTER 1 HR MUST REHEAT TO 165 (DEGREE F) AND THEN PUT IN HOT HOLD TO MAINTAIN TEMP
*29 Sanitizing solutions, testing devices
NEED TEST STRIPS
*47 Handwashing signage
AT ALL HAND SINKS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
IN DESIGNATED AREAS ONLY
*21 RFSM - Not On Site
*14 When to wash hands before donning new gloves
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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