LA Carreta
3128 Forest Ln #325, Dallas, TX 75234 · 75234 · Restaurant
Passed all 10 inspections — critical violations noted
2024-01-03 Pass Routine 5
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizing bucket
*43 Light bulbs, light shields provided
replace light under vent hood (out)
*10 Q.A. PPM - follow manufacturer's direction
3 compartment sink sanitizer too low (reading 50ppm for Q)
*29 Sanitizing solutions, testing devices
Provide chlorine test strips for dishwasher (restaurant only has Q)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employees can't chew gum in the kitchen
2023-06-15 Pass Routine 5
*24 Food Labeling- with common name of the food
label squeeze bottles
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in the cooler after 24 hours of being in there
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in the sanitizer bucket
*42 Dirty nonfood contact surfaces
clean inside of the RIC (reach in cooler)
*29 Sanitizing solutions, testing devices
provide chlorine test strips for dish washer
2022-12-10 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Cold holding foods must be maintained at 41'f. Curtdo-over at 52'f
*45 Premises shall be maintained in good repair
Floor observed not in good repair. Wall by front hand sink-remove white tape
*42 Dirty nonfood contact surfaces
Clean vent hood filters. Heavy build up observed on line equipment
*36 Cloths in-use for wiping between uses stored
Observed wet wiping towels on counter-store in sanitizing solution
*39 Cutting surfaces.
Cutting boards observed not in good repair
*10 Clean Sight and Touch
Clean and sanitize all work stations
*27 Cooling, heating, and holding capacities. Equipment
Produce reach in cooler observed over stocked
*33 Rinsing procedures - 3 compartment sink
Must set up 3 sink wash/rince/sanitize
*03 Food products not maintained at 135øF or above
Hot holding foods must be maintained at 135'f/higher. Black beans/rice @126'f
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Remove heavy build up/air vents prep area
2022-04-22 Pass Routine CRITICAL 4
*28 Original cont. of RTE/PHF/Day1= day of opening
*03 Food products not maintained at 135øF or above
*10 Clean Sight and Touch
Interior of Ice maker
*02 Cold Hold (41øF/45øF or below)
2021-10-29 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
*44 Trash can provided for papertowel waste
*39 Equipment in good repair and proper adjustment.
Repair damaged cooler Gasket
*36 Cloths in-use for wiping between uses stored
*47 Handler-Certificate Not on site
*02 Cold Hold (41øF/45øF or below)
*41 Food storage containers, identified with common name of food.
2021-04-16 Pass Routine CRITICAL 9
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over raw fish or ready to eat items in reach in cooler
*27 Cooling method, criteria - using ice bath
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
*29 Cold/hot hold unit thermometer easily viewable
*45 Premises free of litter
Clean trash around dumpster
2020-10-15 Pass Routine CRITICAL 4
*10 Food thermometer cleaned before use
*10 Chlorine sanitizer concentration, minimum temp.
weak sanitizer at dish machine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs over cheese
*29 Sanitizing solutions, testing devices
provide quat test strips
2020-02-26 Pass Routine CRITICAL 7
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer solution at dish machine less that 5ppm
*28 Date marking > 24 hrs,on site,temp 41F
*44 Trash can provided for papertowel waste
*29 Sanitizing solutions, testing devices
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2019-07-29 Pass Routine CRITICAL 2
*02 Cold Hold (41øF/45øF or below)
sausage measured at 50 degrees F; raw eggs measured at 52 degrees F
*27 Cooling, heating, and holding capacities. Equipment
one of the reach in coolers was not cooling efficiently; some food was discarded and the other food that was maintained at the proper temperature was transferred to an efficient unit.
2019-02-01 Pass Routine CRITICAL 5
*24 Food Labeling- with common name of the food
*18 Toxic items labeling-non original container
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
quat test strips needed ; only chlorine test strips on site
*33 Warewashing machine recycles sanitizing solution
no bleach detecetd; empty container of bleach
*02 Cold Hold (41øF/45øF or below)
pico de gallo measured at 54 degrees F; raw egg measured at 44
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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