Margaritas Restaurant
2414 N Fitzhugh Ave, Dallas, TX 75204 · 75204 · Restaurant
Mostly clean — 13 of 17 passed, one prior failure
2025-08-28 Pass New Retail Food 2022
No violations found.
2025-02-27 Pass New Retail Food 2022
No violations found.
2024-08-27 Pass New Retail Food 2022
No violations found.
2024-01-21 Pass w/ Conditions Routine CRITICAL 13
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed staff drinking cups not stored in designated location
*15 Bare hands contact with ready-to-eat foods
observed staff using bare hands to hand
*37 Food shall be protected from contamination by storing the food in a clean, dry location
meat thawing on the floor
*27 Cool TCS foods using proper methods
rice observed not cooling at the correct temp
*42 Floors/walls/ceiling/nonfood dirty
walls throughout kitchen area
*45 Premises shall be maintained in good repair
floor tiles observed not in good repair kitchen/cook line
*46 Toilet tissue, availability
no paper towels in womens restroom
*14 When to wash hands between raw and RTE foods
staff must wash hands between contamination
*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing
dishwasher observed not washing dishes correctly (wash/ rinse/sanitize/air dry)
*28 Date marking commercially prepared RTE/ TCS food
all cooked rte foods must be date marked with expiration dates
*42 Dirty nonfood contact surfaces
detail clean all food contact surfaces/non grill/stove top etc
*10 Clean Sight and Touch
clean can opener blade
*22 Accredited food handler certificate - 60 days
food handler missing
2023-03-17 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Observed chorizo stored at 48 Degrees F in RIC. Observed salsa stored at 45 Degrees F at wait station.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish stored over lettuce in RIC.
*10 Sanitization after Cleaning
Dish machine sanitizer tested at 0 ppm Cl. Must sanitize at 3-compartment sink until repaired.
*29 Cold/hot hold unit thermometer easily viewable
All coolers/freezers must have easily viewable thermometers.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed boxes of food stored on the floor in dry storage.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles touching food at wait station.
*42 Dirty nonfood contact surfaces
Observed dirty equipment.
*43 Light bulbs, light shields provided
Observed missing light shields in dish area.
*45 Premises shall be maintained in good repair
Observed damaged floor tiles in kitchen.
*47 RFSM Certificate - Not Display
RFSM not posted.
2022-10-03 Pass Routine 8
*10 Clean Sight and Touch
Clean can opener in between uses observed with product accumulation. Bottom shelf of RIF observed with heavy ice building up.
*45 Premises shall be maintained in good repair
Replace broken and missing floor tile in kitchen cook and dish wash areas.
*40 Store single-service item in original package
Maintain coffee/tea filters in plastic bag while in storage.
*21 RFSM - Not On Site
No RFSM for manager on site.
*39 Keep utensils handles upright or protected
Store coffee and teaspoons with handles up in waiter station.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty gaskets on RIC units throughout.
*32 Maintain in Good Repair
Replace torn gaskets on RIC/RIF units where needed.
*31 Individual, disposable towels
Provide paper towels for hand sink on cook line.
2021-07-30 Pass w/ Conditions Routine CRITICAL 14
*20 Conveying Sewage
IMPROPER DISPOSAL OF WASTE WATER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL- WALLS, FLOORS DRAINS, DOORS, GASKETS & REMOVE BUILD-UP OF DUST IN CEILING OVER PREP AREA
*39 Cutting surfaces.
RESURFACE ALL CUTTING BOARDS
*03 Food products not maintained at 135øF or above
EGGS & HAM 115.1, G. BEEF 91.8
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF
*19 Water & Plumbing in good repair- per code
LEAKING AT HAND SINK
*10 Clean Sight and Touch
UNSANITARY CONDITION - DEEP CLEAN ALL
*18 Toxic items storage adjacent to food/utensils
LABEL ALL TOXICS CHEMICALS S. BOTTLE
*02 Cold Hold (41øF/45øF or below)
S. CHEESE 51.2, S. CHICKEN 44.4F, S. CREAM 54.8, D. TOMATOES 52.0, & GUACAMOLE 54.7
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CONTAMINATION
*43 Ventilation hood-prevent grease dripping
REMOVE BUILD-UP OF GREASE FROM VENT HOOD SYSTEM
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*47 Handler-Certificate Not on site
PROVIDE CURRENT FOOD HANDLERS
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
2020-08-03 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
*39 Keep utensils handles upright or protected
*42 Dirty nonfood contact surfaces
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*32 Damaged Equipment
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2019-12-18 Pass Routine CRITICAL 9
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION RAW SEAFOOD STORED ABOVE RTE FOOD
*45 Premises shall be maintained in good repair
REPAIR WALLS & FLOORS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*39 Store all equipment & utensil covered or inverted
COVER OR INVERT DISHES TO PREVENT CROSS CONTAMINATION
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL FOOD AND ITEMS STORED ABOVE DRINK BOXES
*39 Cutting surfaces.
RESURFACE CUTTING BOARDS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS & WALLS
*10 Clean Sight and Touch
CLEAN RIC(S)
2019-06-12 Pass Routine CRITICAL 10
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
s. cream 49.9
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items
*47 Other Violations
label 3 comp sink
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*45 Premises shall be maintained in good repair
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw chicken & seafood stored together
*10 Clean Sight and Touch
unsanitary conditions- deep clean everything
*43 Clean vent syst:Intake/exhaust air ducts
clean vents
2018-11-12 Pass Routine CRITICAL 8
*06 Discard if TCS is in container w/ no date or day
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement ( raw meat stored seafood
*10 Clean Sight and Touch
unsanitary condition- clean all
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*18 Toxic items stored above food/utensils
Toxics stored with food and on equipment
*19 Hand sink water temperature below 110'F
no hot water
*36 Cloths in-use for wiping between uses stored
wiping clothes improperly stored on equipment
*47 Other Violations
label 3 comp sink
2018-08-20 Pass Routine CRITICAL 3
*32 Damaged Equipment
*10 Clean Sight and Touch
*34 Pest control-routine inspections for
2018-03-05 Pass Routine CRITICAL 12
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*22 Handlers-Certificate Not On Site
certify all staff
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*43 Light bulbs, light shields provided
provide more lighting under vent hood system
*44 Trash can provided for papertowel waste
repair walls & floors
*35 Eating food, chewing gum, drinking beverages, or using tobacco
chewing gum
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*34 Outer openings:closing holes, gaps
close windows without air curtains
*42 Floors/walls/ceiling/nonfood dirty
clean floors and walls
*03 Food products not maintained at 135øF or above
pork at 115.0F
*47 Other Violations
label 3 comp sink
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement r.eggs stored above RTE food items
2018-01-19 Pass w/ Conditions Routine CRITICAL 16
*14 When to wash hands as often as necessary during prep
lack of hand washing
*27 Cooling, heating, and holding capacities. Equipment
lack of adequate refrigerator
*22 Handlers-Certificate Not On Site
certify all staff
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*10 Clean Sight and Touch
unsanitary conditions- clean and sight touch
*02 Cold Hold (41øF/45øF or below)
*39 Utensils, single serve items 6 inches off - floor
food and equipment improperly stored on floor
*31 Handwashing lavatory - used for other purpose
*45 Premises shall be maintained in good repair
repair ceiling, remove masking tape from doors & window
*43 Clean vent syst:Intake/exhaust air ducts
*34 Outer openings:closing holes, gaps
close all holes and gaps in ceiling & walls
*06 Discard if TCS is in container w/ no date or day
*42 Floors/walls/ceiling/nonfood dirty
clean floors and walls
*19 One Inch Air Gap
provide
*32 Maintain in Good Repair
remove rust from prep equipment
*44 Trash can provided for papertowel waste
2018-01-10 Fail Routine CRITICAL 18
FAILED: *18 Unnecessary chemicals not allowed
unapproved pest control
FAILED: *42 Floors/walls/ceiling/nonfood dirty
clean drains and floor
FAILED: *34 Outer openings:closing holes, gaps
close all holes and outer openings
FAILED: *21 RFSM - Not On Site
no RFSM on duty
FAILED: *43 Light bulbs, light shields provided
provide more lighting
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
FAILED: *47 Other Violations
Label 3 comp sink
FAILED: *40 Store single-service item in original package
single service improperly stored
FAILED: *02 Cold Hold (41øF/45øF or below)
s. cream 53.4, guacamole 56.1, d. tomatoes 53.0
FAILED: *36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
FAILED: *44 Trash can provided for papertowel waste
provide
FAILED: *03 Food products not maintained at 135øF or above
beans 124.4
FAILED: *06 Discard if TCS is in container w/ no date or day
no date marking on prepared food
FAILED: *14 When to wash hands before donning new gloves
lack of hand washing
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
FAILED: *11 Food not re-served after being served or sold to consumer
reserving of salsa
FAILED: *10 Clean Sight and Touch
clean all
FAILED: *45 Premises shall be maintained in good repair
repair window and remove all masking tape
2017-07-17 Pass Routine CRITICAL 8
*01 Cooling -- within 2 hours, 135-70øF
salsa in reach-in cooler prepared at 8am, temperature at 11am 77.4°F
*32 Damaged Equipment
outside freezer
*45 Premises shall be maintained in good repair
floor missing tiles, damaged ceiling, loose wall tiles
*29 Cold/hot hold unit thermometer easily viewable
provide in all coolers.
*18 Toxic items labeling-non original container
*10 Clean Sight and Touch
inside ice maker
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored over cut onions, raw chicken over maiz dough, raw beef over menudo
*02 Cold Hold (41øF/45øF or below)
sour cream 58.4°F (cooler reading 50°F), raw beef 47.1°F, raw chicken 46°F
2017-01-19 Pass Routine CRITICAL 6
*19 No Hot Water / Water heater 50 gallon min.
hot water heater turned down
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw bacon over sauces and cheese raw shrimp adj rte food cooked shrimp adj raw meat
*28 Date marking > 24 hrs,on site,temp 41F
old dates on containers
*22 Handlers-Certificate Not On Site
*34 Outer openings:closed,tight-fitting windows
must add screen to window
*10 Chlorine exposure time table
100 ppm at dishwasher
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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