Juanitas Taqueria & Carniceria
2035 Singleton Blvd, Dallas, TX 75212 · 75212 · Restaurant
Passed most recently but 2 prior failures on record
2025-01-31 Pass New Retail Food 2022
No violations found.
2024-07-01 Fail New Retail Food 2022
No violations found.
2024-01-10 Pass Routine CRITICAL 7
*20 Grease Trap Tickets
No current liquid waste manifest
*32 Damaged Equipment
Replace any broken or damaged utensils
*34 Outer door: solid,selfclosing,tightfitting
Fix gap on back door
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Keep foods off floor
*38 Thawing. under running water criteria
Saw meats/other animal products thawing at room temperature
*39 Cutting surfaces.
Replace pitted/stained cutting boards
*42 Dirty nonfood contact surfaces
Clean any food debris in walk-in freezer
2023-07-17 Pass Routine CRITICAL 11
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat over ready-to-eat foods in walk-in freezer
*18 Toxic items used according to law
Sanitizer solution too high/concentration of chlorine at 200 ppm must be between 50-100 ppm
*22 Accredited food handler certificate - 60 days
Renew expired food handler certificates
*29 Food thermometers provided and accessible
Provide functioning thermometer in walk-in cooler
*24 Food Labeling- with common name of the food
Label re-use(d) container with the contents that they are currently holding
*31 Handwashing lavatory - used for other purpose
Do not store items in hand sink
*34 Pest control-routine inspections for
Large amount of gnats observed
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Do not store food in pots on floor
*38 Thawing. Under refrigeration
Thaw food either in running water or under refrigeration
*42 Dirty nonfood contact surfaces
Clean grime in between/behind equipment
*45Physical Facilities Floors,Walls,Ceilings
Re-grout floor in kitchen
2023-01-04 Pass Routine CRITICAL 11
*18 Toxic items used according to law
Sanitizer bucket observed with concentration at 200 ppm Cl>should be between 50 ppm - 100 ppm Cl
*21 RFSM - Not On Site
No RFSM on site>must have registered food manager on when food is being prepared
*24 Food packaged in a establishment, shall be labeled as specified in law
Place label on items for whole sale (mole)
*31 Individual, disposable towels
Provide paper towels at all hand sinks
*32 Equipment and Utensils Multiuse Materials durable
Do not wrap utensils with aluminum foil
*34 Pest control-routine inspections for
Gnats observed by dish machine
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Multiple containers/pots with food on floor>do not store directly on floor
*38 Thawing. under running water criteria - water velocity
When thawing food must have under running water
*42 Dirty nonfood contact surfaces
Clean an debris in dry storage
*43 Light 20 foot : Reach-in cooler
Fix light in cold room/walk-in freezer
*45 Premises shall be maintained in good repair
Fix broken/missing tiles in walk-in freezer
2022-03-12 Pass Routine CRITICAL 13
*10 Clean Sight and Touch
Pink slime/mold-like substance observed on upper inside panel of ice machine
*20 Grease Trap Tickets
Service grease trap every 90 days and maintain trip ticket on file at location.
*31 Individual, disposable towels
Provide paper towels at hand sink next to dish machine.
*32 Nonfood surfaces-design to be cleaned easily
Remove foil shelf liner from bottom shelf of prep table. Peel plastic on sides of RIF.
*45 Premises shall be maintained in good repair
Patch holes in walls and replace missing and broken covering where needed
*34 Exterior walls:protection
Seal all outer perimeters properly to prevent entrance of insects and rodents> back door
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee personal items observed stored next to product and clean equipment. Provide a designated area.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all product in dry storage room
*38 Thawing. under running water criteria - water velocity
Observed product thawing in stagnant water. Thaw product under continuously running water (not exceeding 70'f), from freezer to refrigerator, in microwave or frozen to cook.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Use proper scoop for chips> observed use of red basket. Store ice scoop properly- not inside ice machine
*41 Food Labeling - Bulk Food w/ Card or Sign
Label all food containers with common name labels> ie dry ingredient bins and seasoning shakers
*42 Dirty nonfood contact surfaces
Gaskets of RIC units observed with product debris accumulation
*43 Light - 50 foot : Food and utensils area
Replace broken lights under vent hood
2021-07-20 Pass Routine CRITICAL 12
*34 Devices to stun/electrocute flying insects
missing blue lights in all areas must be have blue lights in all areas
*42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling with encrusted grease and soils accumulations must be clean and sanitize to avoid cross contamination
*43 Ventilation hood-prevent grease dripping
vent hood dirty heavily with soils and grease drippings must be clean to avoid cross contamination and prevent public hazard discharges
*37 Storing the food at least 15 cm (6 inches) above the floor
RTE food containers at floor level must be 6 inches out the floor level
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic food covers dirty with food debris soils and water accumulations must be clean to avoid cross contamination
*31 No soap at handsink
missing soap at hand sinks inside restroom areas must be have soap at hand sinks in all areas
*06 Discard if TCS is in container w/ no date or day
discard RTE food without date or day properly dispose potentially hazardous food items
*34 Controlling pests. Eliminating harborage conditions
heavy fly activity observed must be have contact pest management to eliminate pest
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marks on all food containers in all areas
*24 Food Labeling- with common name of the food
missing food labels on food containers inside cooler units must be have food labels on food containers in all areas
*29 Food thermometers provided and accessible
broken thermometers inside cooler units must be have visible and working thermometers to verified food temperature accuracy
2021-01-11 Pass Routine CRITICAL 12
*31 Handwashing lavatory - accessible
PIC must be ensure hand sinks are not block by utensils or equipment
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers at floor level food containers must be 6 inches out the floor level
*31 Individual, disposable towels
missing individual towels on hand sinks must be have individual towels on hand sinks in all areas
*29 Sanitizing solutions, testing devices
missing setup 3c sink sanitizing solutions must be setup at 50 ppm chlorine concentration missing sanitizer buckets must be setup sanitizer bucket at: 100 ppm chlorine concentration in all areas
*39 Cooking equipment free of encrusted grease
cooking equipment and utensils dirty with encrusted soils and grease accumulations must be clean to avoid cross contamination
*45 Ceiling easily cleanable and light in color
ceiling inside kitchen area burned or soiled with grease accumulations must be replace or repair to proper condition
*47 Handler-Certificate Not on site
missing some current food handler cards on site must be have current food handler cards on site
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside with food debris, soils and grease spills must be clean to avoid cross contamination
*43 Ventilation systems:no public health hazard
vent hood broken must be replace or repair to proper condition
*14 When to wash hands before donning new gloves
PIC must be ensure that employees wash their hands before use gloves when change tasks
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food container without covers or lids food containers must be covered or have lids on all areas
2020-07-01 Pass Follow-up CRITICAL 8
*10 Equipment and Utensils Cleaning-contamination
*45 Premises shall be maintained in good repair
ceiling, walls and floors must be maintain in good repairs
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must be have visible and working thermometers
*39 Store equipment & utensils - avoid contamination
equipment must be maintain in a dry and clean area to avoid cross contamination
*18 Equipment and Utensils Multiuse Materials-safe
using thank you bags as food covered must be use proper food covers or lids to avoid chemical contamination
*45 Premises:Cleaning, frequency and restrictions
PIC must be ensure premises are clean as often to avoid cross contamination
*24 Food Labeling- with common name of the food
missing some food labels in food containers must be label all food containers in all areas
*43 Clean vent syst:Intake/exhaust air ducts
burns a/c vents must be replace or repair to proper condition
2020-05-20 Pass w/ Conditions Routine CRITICAL 14
*39 Cooking equipment free of encrusted grease
equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling inside kitchen area dirty must be clean to avoid cross contamination
*34 Outer openings:closing holes, gaps
exit back door with gaps and holes must be repair or replace to avoid pest harboring
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be have date or day marks on food containers in all areas
*10 Clean Surface Different Foods
cross contamination by contact with raw animal food products must be clean and sanitize equipment and utensils when handle raw food products and separate raw food containers properly in all areas
*37 Food shall be protected from cross contamination by protecting food containers that are received
food containers missing covers or lids must be cover al food from contamination in all areas
*32 Equipment and Utensils Multiuse Materials durable
using trash bags and thank you bags as food covering and food containers must be use approved containers as food containers
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
heavy fly activity observed must be contact pest control to eliminate pest
*24 Food Labeling- with common name of the food
missing food labels on food containers in all areas must be have labels on food containers in all areas
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*29 Sanitizing solutions, testing devices
missing sanitizer buckets inside prep area must be have sanitizer buckets at : 100 ppm chlorine concentration missing chemical test strips must be have chemical test trips
*02 Outfitter-Food Temperatures (Cold).
cooler unit not working 48F must be maintain proper temperature at 40 f or below
*18 Unnecessary chemicals not allowed
unnecessary chemicals inside dry food storage room must be remove chemicals to avoid cross contamination
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
must separate all cooked food containers from raw food containers in all areas
2019-12-12 Pass Routine CRITICAL 9
*42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceilings inside kitchen areas with soils and grease accumulations must be clean to avoid cross contamination
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
all food contact surfaces dirty all food surfaces must be clean and must be sanitize to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
equipment and food surfaces dirty with food debris, grease and soils accumulations must be clean to avoid cross contamination
*24 Food Labeling- with common name of the food
missing food labels on food containers in all areas must be have proper labels on food containers in all areas
*45 Premises shall be maintained in good repair
ceiling tiles peeling off material in all areas must be replace or repair to avoid cross contamination
*34 Outer openings:closing holes, gaps
ceiling tile missing at entry stairs area must be repair ceiling tile or close all gaps in all areas exit back door missing weather strips must be replace or repair weather strips
*39 Cooking equipment free of encrusted grease
cooking equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination
*02 Outfitter-Food Temperatures (Cold).
RI cooler unit at 56 F must be maintain proper food temperature at 40 F or below
*43 Clean vent syst:Intake/exhaust air ducts
a/c vents dirty with grease deposits, soils accumulations and spills must be clean to avoid cross contamination
2019-04-30 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs, meat store next to rice
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm
*18 Toxic items stored above food/utensils
observed sanitizer bucket store next to onions
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in the coolers
*31 Individual, disposable towels
*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/lid for all food containers
*42 Dirty nonfood contact surfaces
provide cleaning for prep area
2019-03-31 Fail Routine CRITICAL 21
FAILED: *01 Cooling -- within 2 hours, 135-70øF
cool product from 135F to 70F in 2 hours, then from 70F to 41F in an additional 4 hours before cold holding 41f and below.
FAILED: *02 Cold Hold (41øF/45øF or below)
beef fajita 57F, shrimp 60F, chicken 56F, fish 50F, rice 54F,
FAILED: *03 Food products not maintained at 135øF or above
shrimp at 89F, pork 97F.
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
use proper shelving order for proteins and ready to eat food in both ric and wic units. beef observed stored under chicken etc.
FAILED: *10 Clean Sight and Touch
storage shelves and equipment throughout observed with debris and product accumulation; sticky and dirty to touch.
FAILED: *12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn
FAILED: *22 Handlers-Certificate Not On Site
provide food handler certificates for all employees not Food Manager certified. maintain on file at location to present upon inspection.
FAILED: *27 Cooling method, criteria - smaller portions
product observed cooling at room temperature on prep tables. utilize proper rapid cooling methods ie ice bath etc.
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
provide a use by date for all prepared product not to exceed 7 days.
FAILED: *31 No soap at handsink
provide soap for hand sink next to dish machine
FAILED: *32 Maintain in Good Repair
replace ton gasket on wic door and where needed in ric units. replaces residential microwave with commercial.
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
employee beverages observed on prep and food storage shelves. proper hair restraints required for all employees
FAILED: *36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
provide sanitizer buckets for all work service and prep areas/station.
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food inside ric units.
FAILED: *38 Thawing. Under refrigeration
observed beef tripe thawing at room temperature in large pot on floor
FAILED: *39 Keep utensils handles upright or protected
ice scoop observed stored on top of ice inside ice machine.
FAILED: *41 Food storage containers, identified with common name of food.
label all food containers common name ie squirt bottles and seasoning shakers
FAILED: *42 Dirty nonfood contact surfaces
floor inside wif and under equipment shelves observed with build up of product debris
FAILED: *45 Premises shall be maintained in good repair
attach hand sink to wall properly. employee personal items. observed stored next to product.
FAILED: *47 Other Violations
dispose of mop water and hand mop to dry water not in use.
FAILED: *34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
seal back door tight to prevent entrance of insects and rodents.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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