LA Potocina Meat Market
5302 Singleton Blvd #100, Dallas, TX 75212 · 75212 · Restaurant
Mostly clean — 13 of 14 passed, one prior failure
2023-11-28 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Food in walk-in cooler reading at 50 F while cooler at 44 F
*28 Date marking > 24 hrs,on site,temp 41F
No date marking on any foods
*32 Equipment and Utensils Multiuse Materials durable
No cloth towels under cutting board
*33 Rinsing procedures - 3 compartment sink
Rinsing procedures wrong>must first wash w/ soapy water, rinse then sanitize
*34 Outer door: solid,selfclosing,tightfitting
Fix gap on rear exit
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Defrost reach-in freezer>observed mole touching frost build-up
*42 Dirty nonfood contact surfaces
Clean mildew in all drink coolers
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as matts in kitchen
2023-04-17 Pass Routine CRITICAL 9
*19 One Inch Air Gap
Ensure all drain pipes have 1" air gap
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food that is prepared and kept for more than 24 hrs
*32 Equipment and Utensils Durability and Strength
Must use proper sink (stopper) and not paper towels
*34 Outer door: solid,selfclosing,tightfitting
Back door observed open>must have appropriate means to prevent pest entry
*35 Hair Restraints effective
Kitchen staff must use hair restraints when preparing food/in food prep area
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food in walk-in cooler
*42 Dirty nonfood contact surfaces
Clean racks in drink & walk-in cooler
*44 Waste receptacles outdoors/tight fitting lids
Ensure trash-bins are covered & surrounding area is free of excess waste
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as floor mats>throughout kitchen/food prep area
2022-10-18 Pass Routine CRITICAL 6
*28 Date marking combined ingredients for RTE/ TCS food
Date mark all ready-to-eat food
*32 Equipment and Utensils Durability and Strength
Use proper drain stoppers
*34 Pest control-routine inspections for
Observed 1 cockroach & gnats
*36 Cloths in-use for wiping between uses stored
place wiping cloths in sanitizer solution in between use
*42 Dirty nonfood contact surfaces
Clean racks inside of drink cooler
*45Physical Facilities Floors,Walls,Ceilings
fix floor tiles & floor boards in kitchen area
2022-03-29 Pass Routine CRITICAL 11
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Several open containers of pork skin.
*36 Cloths in-use for wiping between uses stored
*45 Premises shall be maintained in good repair
Repair vent hood system. Repair damaged floor. Repair seal on door to chorizo display cooler.
*32 Equipment and Utensils Multiuse Materials durable
Observed rusted shelving in WIC. Do not store towels under cuttingboards.
*34 Outer door: solid,selfclosing,tightfitting
back door
*41 Food storage containers, identified with common name of food.
*02 Cold Hold (41øF/45øF or below)
beef 42 F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ice scoop
*24 Food Labeling- with common name of the food
juice mixes
*07 Food safe, good condition, unadulterated, and honestly presented
Remove expired food from storage shelves.
*22 Accredited food handler certificate - 60 days
2021-06-04 Pass Routine CRITICAL 3
*02 Cold Hold (41øF/45øF or below)
produce RI cooler at 56 F must be maintain proper food temperature at 40 F or below
*43 Light bulbs, light shields provided
missing light shields at kitchen area must be have light shields on all areas some lights broken at food service area must be replace or repair to proper condition
*03 Food products not maintained at 135øF or above
meat sauce 107 F , sauce 111F, rice 113 F PIC must be ensure check food temperature to avoid cross contamination
2020-12-08 Pass Routine CRITICAL 5
*39 Equipment in good repair and proper adjustment.
cooler units gaskets broken on front area also door don't close all way at milk RI cooler area must be repair or replace to proper condition to maintain food temperature RI cooler meat units f
*42 Floors/walls/ceiling/nonfood dirty
floors dirty with grease accumulations at meat area must be replace or repair to proper condition
*32 Nonfood surfaces-design to be cleaned easily
food shelving area dusty with soils accumulations must be clean to avoid cross contamination
*02 Outfitter-Food Temperatures (Cold).
RI cooler vegetables unit at 50 F must be maintain food temperatures of 40 F or below
*45 Premises shall be maintained in good repair
parking lot with missing payment and holes must be replace or repair to proper condition
2020-05-27 Pass Follow-up CRITICAL 11
*45 Premises shall be maintained in good repair
holes outside at parking lot with stagnant water must be repair to proper condition to avoid pest harboring
*31 No soap at handsink
missing soap at hand sinks must be have hand soap to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
galvanized shelving inside WI cooler unit must be have approved equipment to avoid chemical and cross contamination door gaskets at RI cooler units broken must be repair to avoid cross contaminati
*10 Chlorine sanitizer concentration, minimum temp.
must be have proper chemical concentration at: 3c sink with 50 ppm chlorine concentration and 100 ppm chlorine concentration at sanitizer buckets
*45 Premises free of litter
trash outside premises must be clean external premises at all times
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
food containers inside WI cooler units at floor level food containers must be 6 inches out floor level at all times
*10 Equipment and Utensils Cleaning-contamination
all cooking equipment dirty with grease, soils deposits and food debris must be clean and sanitize to avoid cross contamination shelving inside RI cooler units dirty with soils and grease accumula
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with soils, food debris and spills must be clean to avoid contamination ceiling close to vent-hood dirty with soils accumulations, oil soot with grease deposits mus
*24 Food Labeling- with common name of the food
missing food labels on some food containers must be have food labels on all food containers
*43 Light bulbs, light shields provided
some lights not working at vent hood and other areas lights must be repair to proper condition light shields broken in all areas must be replace or repair to proper condition
*02 Cold Hold (41øF/45øF or below)
RI cooler units at 48 F meat department and front area unit must be maintain proper food temperature at - 40 f or below to avoid cross contamination
2020-05-11 Fail Routine CRITICAL 16
FAILED: *29 Sanitizing solutions, testing devices
missing sanitizing solutions in all areas 3c sink 100 ppm chlorine concentration sanitizer buckets 50 ppm chlorine concentration
FAILED: *43 Light bulbs, light shields provided
not working lights in all areas must be replace or repair to proper condition
FAILED: *31 Handwashing lavatory - accessible
blocked hand sink on meat area by equipment must be have access to hand sink at all times during operational hours
FAILED: *39 Equipment in good repair and proper adjustment.
shields lights broken must be replace or repair to proper condition all areas cooler units with doors gaskets broken must be replace or repair to proper condition
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 in all food containers must be have date or day in all food containers
FAILED: *33 Detergent-sanitizer must be approved
using not approved mixing of chemicals to clean food surfaces must be follow proper sanitation procedures to avoid cross contamination
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
must be have proper food separation for meats
FAILED: *29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
300 ppm chlorine concentration must be test solutions and adjust as needed
FAILED: *32 Smooth Contact Surfaces
cutting tables with rough and broken surfaces must be replace or repair to proper condition
FAILED: *10 Equipment and Utensils Cleaning-contamination
meat and kitchen cooler units dirty with blood, spills, grease accumulations must be clean to avoid cross contamination
FAILED: *24 Food Labeling- with common name of the food
missing food labels in all food containers must be have food labels in all food containers
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw food containers mixed with TCS food containers must be separate to avoid cross contamination
FAILED: *06 Discard if TCS is in container w/ no date or day
PIC must be discharge food containers without day or dates
FAILED: *18 Equipment and Utensils Multiuse Materials-safe
broken and use of unapproved containers including thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination
FAILED: *21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
2020-04-20 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
cheese 73 F
*07 Food safe, good condition, unadulterated, and honestly presented
dented cans
*24 Food Label- manufacture/packer/distrubtor name
breads, tamales
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*32 Equipment and Utensils Durability and Strength
Do not store food in unapproved bags.
*34 Controlling pests. Eliminating harborage conditions
Fly activity observed.
*46 Covered waste receptacle for women's restroom
*47 Conditions of Permit-in use of food equipment
2019-09-24 Pass Routine CRITICAL 6
*21 RFSM - Not On Site
renew rfsm
*29 Food thermometers provided and accessible
replace thermometers in wic, and meat storage area
*27 Cooling, heating, and holding capacities. Equipment
door of meat storage need repair
*19 Plumbing System Construction
provide drain stopper for three compartment in kitchen and meet area
*36 Cloths in-use for wiping between uses stored
store wiping cloth in sanitizing bucket not on prep surface
*10 Sanitization after Cleaning
no sanitizer in three compartment setting
2019-03-07 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
chicken 122'f
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover/lid for all food containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next to raw beef
*18 Toxic items storage adjacent to food/utensils
observed soap, detergent store next to food container
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all foods in coolers
*31 Handwashing lavatory - used for other purpose
observed utensils in the hand sink
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
observed bean pot on the floor in wic
2018-09-23 Pass Routine CRITICAL 6
*07 Food safe, good condition, unadulterated, and honestly presented
dented cans
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
no sop for bodily
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Handwashing lavatory - used for other purpose
hws used to store towels
*42 Nonfood-contact surfaces material
*03 Food products not maintained at 135øF or above
2018-03-07 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over milk in walk in cooler. Raw shell eggs stored over 12 packs of soft drinks in walk in cooler.
*15 Bare hands contact with ready-to-eat foods
Employee observed assembling cooked food with bare hands.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Knife handle stored on top of ready to eat lettuce. Scoops in soup and salt missing handles (disposable bowls were being used).
*31 No soap at handsink
Hand wash sink in back area of kitchen lacked soap. Corrected on site. Soap dispenser at main production area of kitchen difficult to get soap out of
*42 Nonfood-contact surfaces material
Surfaces of shelving not smooth and easily cleanable. Cardboard used to cover floors in kitchen production area.
*45 Floor& wall junctures- coved & sealed
Floors missing tiles and has broken tiles throughout kitchen and butcher portion of store.
*18 Toxic items storage adjacent to food/utensils
Insect repellent (Off) stored adjacent to baby formula (Similac) near front service counter.
*47 RFSM Certificate - Not Display
Manager with Registered Food Service Manager certificate issued by the City of Dallas not present at time of inspection. Another manager present with RFSM certificate, but not City of Dallas issued
*14 When to wash hands before donning new gloves
Employee observed donning gloves without washing hands first.
2017-02-21 Pass Routine CRITICAL 12
*36 Cloths in-use for wiping between uses stored
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR NEEDS TO BE SEALED (ALONG THE BOTTOM)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN RIC
*21 RFSM - Not On Site
*42 Nonfood-contact surfaces material
NO TOWEL UNDER CUTTING BOARD
*44 Trash can provided for papertowel waste
*22 Handlers-Certificate Not On Site
ALL EMPLOYEES HANDLING FOOD
*39 Cutting surfaces.
CLEAN AND OR REPLACE CUTTING BOARDS REPLACE CUTTING BOARD AT KITCHEN
*03 Food products not maintained at 135øF or above
TAMALES 113 (DEGREE F), PORK 124 (DEGREE F)
*10 Chlorine sanitizer concentration, minimum temp.
200+ PPM CHLORINE SANITIZER BUCKET
*28 Date marking > 24 hrs,on site,temp 41F
ALL ITEMS IN WIC
*43 Light bulbs, light shields provided
IN WALK IN COOLER
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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