LA Calle Doce in Lakewood
1925 Skillman St, Dallas, TX 75206 · 75206 · Restaurant
Passed all 15 inspections — critical violations noted
2024-02-09 Pass Routine CRITICAL 8
*01 Cooling -- total 6 hours, 135-41øF
SHALL RAPIDLY COOL RICE TO 41'F WITHIN 6 HOURS
*18 Chemical sanitizer generated onsite, device criteria
SANITIZER BUCKET TESTED HIGHER THAN 100 PPM CL, SHALL BE BETWEEN 50-100 PPM
*27 Cooling method, criteria - using ice bath
*29 Sanitizing solutions, testing devices
*32 Equipment & Utensils resistant pit,chip, crazing
DISCARD ANY DAMAGED UTENSILS OR EQUIPMENT
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
CLEAN DIRTY COOLERS
*45Floors easily cleanable
2023-09-07 Pass w/ Conditions Routine CRITICAL 14
*01 Cooling -- total 6 hours, 135-41øF
Observed large pots of product cooling inside WIC. Observed at 110F. Utilize proper cooling methods to make sure product is cooled from 135F-70F in 2 hours & from 70F-41F in an additional 4 hrs.
*10 Clean Sight and Touch
Inside walls and upper inside panel of ice machine observed rusted and w/ black mold like accumulation.
*18 Toxic items storage adjacent to food/utensils
Observed 2 large chemical containers stored next to sacks of onion.
*19 Water & Plumbing in good repair- per code
Repair leak at 2 comp sink.
*21 RFSM - Not On Site
Renew expired CFM certificates (3)
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
Provide food handler certificates for all employees not manager certified within 30 days of employment
*24 Shellfish tags kept for 90 days: record keeping
Maintain shellstock tags for mussels 90 days from date container is emptied.
*28 Date marking > 24 hrs,on site,temp 41F
Provide a use by date for all product held longer than 24 hrs not to exceed 7 days.
*31 Handwashing lavatory - used for other purpose
Observed handsink in prep area used as a dump sink.
*32 Maintain in Good Repair
Replace broken/chipped equipment, i.e. plastic lids on dry ingredient bins.
*34 Outer door: solid,selfclosing,tightfitting
Seal back door properly. Large gaps observed along bottom in corners.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed various containers of product stored on the floor inside WIC and WIF. Store all product 6'' off the floor.
*41 Food storage containers, identified with common name of food.
Provide common name labels for all dry ingredient bins and food containers.
*45 Drying Mops-air dry
Hang mops when not in use.
2022-12-27 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
Chicken and salsa found at 46.2'f, keep at 41'f or lower
*21 RFSM - Not On Site
Re-new RFSM with City of Dallas
*31 Handwashing lavatory - used for other purpose
Do not store items in hand sink
*42 Dirty nonfood contact surfaces
Clean water off kitchen floor
*45 Premises shall be maintained in good repair
Fill holes in floors
2022-06-29 Pass Routine CRITICAL 5
*19 Water & Plumbing in good repair- per code
Fix leak at mop sink
*28 Date marking > 24 hrs,on site,temp 41F
Date mark RTE items
*34 Outer door: solid,selfclosing,tightfitting
Close gap at back door
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food in container in cooler
*45 Premises shall be maintained in good repair
Fix thermometer read-out on RIC
2021-12-06 Pass Routine CRITICAL 4
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Do not store raw chicken over RTE items
*19 Water & Plumbing in good repair- per code
Fix all missing handles on sinks and back flow device on mop sink
*42 Dirty nonfood contact surfaces
Clean bottom of RIC
*45 Premises shall be maintained in good repair
Replace lights under vent hood
2021-06-01 Pass Routine CRITICAL 10
*01 Cooling -- within 2 hours, 135-70øF
Provide cooling documentation for 135-70 degrees within 2 hours
*10 Clean Sight and Touch
Clean build up on can opener
*19 Water & Plumbing in good repair- per code
Repair plumbing leak at both 2 compartment sinks and repair hot water valve.
*32 CIP-Cleanability
Remove plastic covering on fryer.
*34 Controlling pests. Eliminating harborage conditions
Seal back door properly (prevent insect and rodent entry)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Beverages not allowed in food prep area.
*42 Floors/walls/ceiling/nonfood dirty
Debris accumulation on floors (WIC)
*43 Light bulbs, light shields provided
Replace lights below vent hood.
*45 Premises shall be maintained in good repair
Seal hand sinks to wall properly
*29 Sanitizing solutions, testing devices
Obtain chlorine test strips.
2020-10-22 Pass Routine CRITICAL 2
*31 Individual, disposable towels
replenish every hand wash sink-corrected on site
*10 Clean Sight and Touch
black bacteria buildup inside the soda gun nozzle and holster; corrected on site
2020-02-12 Pass Routine CRITICAL 10
*39 Store equipment & utensils in a clean, dry place
KNIVES STORED IN BETWEEN EQUIPMENT
*32 Package integrity
DENTED CANS ON SHELF WITH NON DENTED CANS
*28 Date marking > 24 hrs,on site,temp 41F
SEVERAL ITEMS IN COOLER NOT DATED
*47 Handwashing signage
AT ALL HAND SINKS
*21 RFSM - Not On Site
*10 Clean Sight and Touch
CLEAN INSIDE ICE MACHINE, INSIDE GLASS COOLER
*31 Individual, disposable towels
PROVIDED AT ALL HAND SINKS
*37 Beverage tubing and cold-plate beverage cooling
PROVIDE SEPARATION
*18 Toxic items labeling-non original container
LABEL SANITIZER BUCKET
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 46 DEGREE F, SOUR CREAM 48 DEGREE F
2019-08-22 Pass Routine CRITICAL 4
*10 Sanitization after Cleaning
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*45 Lockers to be used to store personal items
can not have personal items on prep surface (phones and cords
*31 Handwashing lavatory - used for other purpose
hand sink must be accessible at all times
2019-02-28 Pass Routine CRITICAL 4
*10 Clean Sight and Touch
no sanitizers in the dishwashers
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. tomatoes *47 cheese *53.5 black beans and corn *47
*45 Premises shall be maintained in good repair
can not have personal items on prep surfaces
*31 Handwashing lavatory - accessible
hand sink must be accessible at all time
2019-01-31 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintain at 41 degrees f or below
*19 Water & Plumbing in good repair- per code
fix leak at bar 3 comp sink no hot water at the bar or restrooms-breaker thrown
*10 Sanitization after Cleaning
no sanitizer in bar dishwasher
*39 Store equipment & utensils - avoid contamination
wall store between wall and equipment
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
cloth under cutting boars
2018-07-17 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. have makeline serviced
*07 Food safe, good condition, unadulterated, and honestly presented
food containers sitting directly on raw fish
*10 Clean Sight and Touch
Clean microwave
*37 Storing the food at least 15 cm (6 inches) above the floor
food must be stored 6” off the floor
*42 Dirty nonfood contact surfaces
CLEAN: dust on ceiling splash on walls and floors, walls and equipment onion crated order making station
*45 Lockers to be used to store personal items
can not have personal items touching food or next to food
2017-12-29 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
*19 Backflow prevention device - air gap
need a 1" air gap on all drain lines
*21 RFSM - Not On Site
*32 Equipment & Utensils smooth easily cleanable
replace particle board shelf below microwave
*34 Outer door: solid,selfclosing,tightfitting
seal gap at back door
*36 Cloths in-use for wiping between uses stored
sanitation rags must be in solution when not in use
*42 Dirty nonfood contact surfaces
Outside of equipment needs to be cleaned
*37 Ice units, separation of drains
put a divider between ice and carbonation lines
2017-07-19 Pass Routine CRITICAL 12
*31 Handwashing lavatory - used for other purpose
*28 Date marking > 24 hrs,on site,temp 41F
date mark all
*18 Toxic items storage adjacent to food/utensils
bleach adj onions
*26 Consumer Advisory Disclosure---asterisking
must put asterisks on oysters and ceviche
*39 Store equipment & utensils in a clean, dry place
knives stored between equipment
*34 Insect control devices-not over food/food prep
*45Floors easily cleanable
floors rough, holding water
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp stored over precooked sausages
*32 Equipment has cracks and corners
flour bin lids
*41 Food storage containers, identified with common name of food.
label bulk bins
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
taco salad bowls, chips
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2017-01-12 Pass Follow-up CRITICAL 6
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no employee drinks near customer items
*26 Consumer Advisory Disclosure---asterisking
oysters and ceviche
*32 Nonfood surfaces-design to be cleaned easily
seal up rusty shelves
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw shell eggs over ceviche, corrected
*45 Premises shall be maintained in good repair
seal up floors
*39 Soda nozzles and ice bin clean to remove soil
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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