Lupita's Restaurant Y Taqueria
1965 Fort Worth Ave, Dallas, TX 75208 · 75208 · Restaurant
Passed all 15 inspections — critical violations noted
2024-01-11 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
Clean can opener blade so that no debris is left on it
*20 Grease Trap Tickets
No current liquid waste manifest
*32 Equipment and Utensils Multiuse Materials durable
Replace can opener blade
*34 Remove dead/trapped pests
Dead cockroach seen on plate
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all foods in walk-in cooler
*39 Store all equipment & utensil covered or inverted
Invert all plates so that nothing falls on them
*42 Dirty nonfood contact surfaces
Remove all built-up food waste on wire racks in walk-in cooler
2023-07-27 Pass Routine CRITICAL 7
*15 Bare hands contact with ready-to-eat foods
Do not use bare hands to touch ready to eat food
*21 Outfitter-Certified Food Manager
Food manager certificate expired>renew immediately
*24 Food Labeling- with common name of the food
Label all container with contents
*32 Equipment and Utensils Multiuse Materials durable
Change can opener blade
*34 Pest control-routine inspections for
Flies seen by onions
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food in coolers (walk-in & reach-in)
*42 Dirty nonfood contact surfaces
Clean wire racks in walk-in cooler
2023-02-22 Pass Routine CRITICAL 4
*34 Controlling pests. Eliminating harborage conditions
Get rid of harboring conditions in dry storage
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure all food is covered in walk-in cooler
*42 Dirty nonfood contact surfaces
Clean racks/shelves in walk-in cooler
*41 Food storage containers, identified with common name of food.
Label all bulk containers with their contents
2022-06-18 Pass Routine CRITICAL 10
*21 RFSM - Not On Site
No CFM registered with the City of Dallas at the time of inspection
*24 Food Labeling- with common name of the food
Label all food squeeze bottles
*28 Date marking > 24 hrs,on site,temp 41F
Date marking missing on cooked RTE foods inside the walk-in cooler-All ready to eat food must be date marked/used by date
*32 Equipment and Utensils Multiuse Materials durable
Observed rust build-up on shelving inside of the walk-in cooler
*39 Cutting surfaces.
Cutting boards observed not in good repair at work station.
*36 Cloths in-use for wiping between uses stored
*45 Lockers to be used to store personal items
Properly store personal jackets/coats/observed hanging on shelving.
*42 Dirty nonfood contact surfaces
Encrusted grease build-up seen at the back of the fryers/sides of the grill area
*41 Food storage containers, identified with common name of food.
Relabel bulk ingredient bins (meals/flour)
*47 OTHER VIOLATIONS
Provide a current pest control record
2022-03-17 Pass w/ Conditions Routine CRITICAL 17
*10 Sanitization after Cleaning
Chlorine dish machine observed at 0ppm. Sanitizer bucket observed empty and sis not have an extra to replace. Was advised to discontinue use until replaced and sanitizing between 50 ppm.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide the clean up of bodily fluid and or biohazard bodily fluid spill kit.
*20 Grease Trap Tickets
Service grease trap every 90 days. Service immediately.
*21 RFSM - Not On Site
A certified food manager shall be present all hours of operation. Register all food manager certificated with the City of Dallas.
*22 Accredited food handler certificate - 60 days
All employees not manager certified shall obtain a food handler certification/maintain on file at location to present upon inspection.
*28 Original cont. of RTE/PHF/Day1= day of opening
Datemark all prepared product held longer than 24 hrs with a use by date not to exceed 7 days.
*31 Handwashing lavatory - used for other purpose
Observed hand sink bing used as a prep sink. Utilize for hand wash only! Provide a designated handsink sign and trash can.
*32 Equipment and Utensils Multiuse Materials durable
Remove paper towel liners form wait staff shelves. Discontinue use of sour cream plastic containers to be re-used to store other product.
*33 Before a two-compartment sink is used criteria
Provide a 3-compsrtment sink. Observed only a 2 compartment sink.
*34 Outer door: solid,selfclosing,tightfitting
Provide a door sweep for back door and seal properly to prevent entrance of insects and rodents.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee beverages on and over prep areas throughout.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food inside WIC/RIC units.
*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety
Observed two large beef roasts thawing on the table at room temperature.
*40 Store single-service item in original package
Maintain coffee filters inside plastic bag while in storage.
*42 Dirty nonfood contact surfaces
RIC/WIC gaskets observed moldy and dirty.
*43 Light - 50 foot : Food and utensils area
Repair broken lights under vent hood.
*45 Premises shall be maintained in good repair
Seal hand sink and utility sink to wall properly.
2021-07-27 Pass Routine CRITICAL 9
*45 Premises shall be maintained in good repair
some walls missing skirts tiles at bottom line of the wall must be replace or repair to proper condition
*39 Cooking equipment free of encrusted grease
cooking equipment in all areas encrusted with grease and soils deposits must be clean to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units in all areas rust and oxidize must be replace or repair all shelving inside cooler units to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors inside vent hood area behind equipment with soils, accumulated grease and drippings must be clean to avoid contamination floors inside WI cooler units dirty with food debris and grease accu
*34 Pest control-routine inspections for
missing current pest control ticket on site must be have current pest control ticket on site
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
using cardboard paper as food surface contact must be use approved material to use as food surface contact
*18 Equipment and Utensils Multiuse Materials-safe
using recycle containers as food containers inside cooler units must be use approved containers as food containers
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers lids or covers dirty with food debris and soils deposits must be clean to avoid cross contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
prepared drinks containers without lid inside cooler units food containers in all areas must be have covers or lids to avoid cross contamination
2021-01-06 Pass Routine CRITICAL 11
*10 Equipment and Utensils Cleaning-contamination
cooler units in all areas dirty with soils, food debris, spills and grease accumulations must be clean to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination
*45Physical Facilities Floors,Walls,Ceilings
cement floors with cracks and rough surfaces must be replace or repair to a smooth and easy to clean surfaces
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*06 Discard TCS if date marked exceeds temp & time
PIC must be ensure discard open contaminated and expired date food containers
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*45 First Aid
missing first aid kit on site must be have first aid kit on site
*20 Grease Trap Tickets
missing current grease trap ticket on site must be have current grease trap ticket on site
*42 Floors/walls/ceiling/nonfood dirty
floors inside dry room area dirty with soils and grease deposits must be clean to avoid cross contamination ceiling in all areas dirty with soils grease and dust deposits must be clean to avoid
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
2020-06-15 Pass Routine CRITICAL 12
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers without lids or covers inside WI cooler unit must be cover all food containers to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
*20 Grease Trap Tickets
missing current grease trap ticket must be have current pest control ticket on site
*21 RFSM - Not On Site
RFSM not on site must be have RFSM on site during operational hours
*45 First Aid
missing first aid kit must be have first aid kit on site
*43 Light bulbs, light shields provided
some lights not working inside kitchen area must be replace or repair to proper condition
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*34 Pest control-routine inspections for
missing current pest control ticket must be have current pest control ticket on site
*18 Equipment and Utensils Multiuse Materials-safe
using recycle containers as food containers in all areas must be use approved containers as food containers
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*47 RFSM Certificate - Not Display
expired RFSM certification must be have current FSM registered with the city
*42 Floors/walls/ceiling/nonfood dirty
floors inside cooler units dirty behind equipment must be clean to avoid cross contamination ceiling tiles dirty and with water marks must be clean or replace to avoid cross contamination wall
2019-12-26 Pass Routine CRITICAL 10
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside and outside including gaskets around doors cooler units in all areas must clean inside and outside including gaskets doors
*47 RFSM Certificate - Not Display
missing RFSM certification must be have FSM registered with the city
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on squeeze bottles and individual sauces inside cooler units must be have date marking on food containers in all areas
*02 Outfitter-Food Temperatures (Cold).
RI cooler units 45 F and 48 F must be maintain proper food temperatures at 40 F or below 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
*45 Premises shall be maintained in good repair
ceiling tiles on dining areas with water marks and holes must be replace or repair to avoid pest harboring and cross contamination
*42 Floors/walls/ceiling/nonfood dirty
ceiling dirty with soils and grease accumulations inside kitchen area ceiling in all areas must be clean to avoid cross contamination
*22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have current food handler cards on site
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize shelving must be replace or repair in all cooler units to avoid cross contamination cooler units not maintain proper food temperatures at 40 F or be
*18 Equipment and Utensils Multiuse Materials-safe
using not approved recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination
2019-06-11 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
cheese: 49'f, tomato 56'f
*15 Bare hands contact with ready-to-eat foods
taco
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat store next to cooked shrimp and raw seafood
*10 Clean Sight and Touch
provide cleaning for the entire WIc
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all meat in cooler
*31 Handwashing lavatory - used for other purpose
observed employee's washing towel in the hand sik
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the utensil
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
2018-12-11 Pass Routine CRITICAL 9
*07 Food safe, good condition, unadulterated, and honestly presented
observed a bowl of tomato put directly on tomato provide cover for all food containers
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs store together with veggies
*10 Clean Sight and Touch
provide cleaning for the wic, wif
*21 RFSM - Not On Site
expired rfsm
*28 Date marking > 24 hrs,on site,temp 41F
all foods in coolers and wic
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
no food allow on the floor
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
2018-06-11 Pass Routine CRITICAL 12
*46 Covered waste receptacle for women's restroom
Please provide a covered waste container for the women's rest room.
*21 RFSM - Not On Site
No employee able to provide evidence of successful completion of a Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas must be present at al
*43 Light bulbs, light shields provided
Florescent lighting not fully functioning near icemaker. Light bulb not functioning under vent hood.
*43 Clean vent syst:Intake/exhaust air ducts
Buildup of dust around Air Conditioning vents over kitchen.
*02 Cold Hold (41øF/45øF or below)
Reach in cooler not holding proper temperatures Raw Hamburger Meat 44.2°F, Sliced Tomatoes 57.0°F, Diced Onion 56.5°F, Sliced Onion 48.6°F Walk in cooler not holding proper temperatures. Internal
*07 Food safe, good condition, unadulterated, and honestly presented
Panel missing from ice maker. No barriers to protect ice from kitchen. Corrected on site. Bowls of tortilla chips stacked on top of another with bottom of bowls resting on tortilla chips. Sepa
*42 Nonfood-contact surfaces material
Glassware in bar area resting on paper towels. Any surfaces where dish ware are stored should be smooth, non absorbent, and easily cleanable. Paper towels may retain moisture and provide an environm
*10 Equipment and Utensils Sanitization
No sanitizing solution prepared at time of inspection.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Multiple items in walk in cooler and in reach in coolers not covered. Once foods have cooled please cover all containers.
*34 Outer door: solid,selfclosing,tightfitting
Daylight visible around back door near walk in cooler. Outer doors should be right fitting so as to restrict access by pests.
*28 Date marking > 24 hrs,on site,temp 41F
Employee observed date marking during inspection in walk in cooler. Not all items were date marked by the time inspector reached walk in cooler.
*36 Cloths in-use for wiping between uses stored
Moist mop cloths stored on top of counters and work surfaces.
2017-11-27 Pass Routine CRITICAL 8
*35 Hair Restraints effective
Employees observed working in kitchen without hair restraints at time of inspection.
*36 Cloths in-use for wiping between uses stored
Wiping cloths not stored in sanitizing solution. Cloths observed on sink edges and cutting board surfaces.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Multiple items in walk in cooler and reach in coolers not covered. Cooled foods should be covered as much as possible when stored.
*40 Handle & dispense of cleaned utensils, single-use
Plastic forks stored with both handles and tines oriented in random directions. Please store with handles facing one direction such that hands do not touch tines (or other food contact surfaces).
*42 Nonfood-contact surfaces material
Shelving in walk in cooler shows buildup of rust and other debris.
*43 Light bulbs, light shields provided
Florescent lighting in production area of kitchen missing light shields.
*02 Cold Hold (41øF/45øF or below)
Reach in cooler at bar area did not get below 50°F Walk in cooler did not get below 47°F Both should be at 41°F or less.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Plate used to scoop refried beans in walk in cooler. Any utensils used to scoop foods should have handle that can be stored up and above foods.
2017-04-25 Pass Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM IN THE REACH IN COOLER: 54.6 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE READY TO EAT FOODS (WALK IN COOLER)
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLE
*28 Date marking commercially prepared RTE/ TCS food
DATE MARK ALL READY TO EAT PREPARED FOODS (WALK IN COOLER)
*34 Insect control:prevent dead insects from food
LIVE ROACH SEEN CRAWLING ON THE DISHWASHER
*35 Hair Restraints effective
UPON ARRIVAL A FEMALE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT (CORRECTED ON SITE)
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHS IN A SANITIZING BUCKET WITH CHLORINE AFTER USE
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
COVER FOODS HELD IN THE WALK IN COOLER THAT ARE UNCOVERED
*42 Dirty nonfood contact surfaces
CLEAN THE FAN COVERS OF THE FRONT REACH IN COOLER CLEAN VENT HOOD FILTERS
*43 Light bulbs, light shields provided
REPLACE LIGHTING THAT HAS BURNED OUT IN THE KITCHEN PROVIDE A LIGHT SHIELD IN THE WOMEN'S RESTROOM
*47 Handwashing signage
PROVIDE HAND WASH SIGNS AT ALL HAND SINKS IN THE ESTABLISHMENT INCLUDING THE RESTROOMS
*45 Walls and ceilings, studs, joists, and rafters
REPLACE DAMAGED CEILING TILES DUE TO MOISTURE ALL THROUGHOUT BUILDING AND RESTROOMS
2016-10-12 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM: 51.7 F
*18 Medicines labeled and stored properly
IBUPROFEN ON THE SHELF NEXT TO FOOD INGREDIENTS IN THE FOOD PREPARATION AREA.
*42 Dirty nonfood contact surfaces
CLEAN DIRTY VENT HOOD FILTERS CLEAN THE GASKETS OF THE REACH IN COOLER AND FREEZER.
*45 Premises shall be maintained in good repair
TWO PROMINATE HOLES IN THE CEILING WHERE INSULATION IS SHOWING (IN THE DINING ROOM AND AT THE ENTRANCE TO THE RESTROOMS)
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
MOIST TOWELS BEING USED TO COVER TORTILLAS HELD IN THE REACH IN REFRIGERATOR FOR LATER USE
*36 Cloths in-use for wiping between uses stored
STORE TOWELS IN A SANITIZING BUCKET AFTER USE
*43 Light bulbs, light shields provided
PROVIDE LIGHT SHIELDS FOR THE LIGHTING UNIT MISSING THEM IN THE ESTABLISHMENT
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.