Mariano's Mexican Cuisine
6300 Skillman St, Dallas, TX 75231 · 75231 · Restaurant
Passed all 14 inspections — critical violations noted
2023-12-06 Pass Routine 1
*10 Clean Sight and Touch
Clean big ice machine at top.
2023-04-13 Pass Routine CRITICAL 9
*31 Handwashing lavatory - used for other purpose
Cannot store items in the hand sink, for hand washing only.
*37 Condenser unit shall be separated from the food
Condenser unit leaked onto food in WIF, need to clean, frozen ice on food and the floor.
*36 Cloths in-use for wiping between uses stored
Cannot leave wet wiping cloths out, must be in sanitizer bucket between uses.
*35 Hair Restraints effective
Need beard net when cooking.
*39 Equipment in good repair and proper adjustment.
Repair RIC doors.
*02 Cold Hold (41øF/45øF or below)
Pico de gallo 45.2, onions 44.5, and corn 43.3, improper cold holding.
*10 Q.A. PPM - follow manufacturer's direction
Quat bucket <150 ppm.
*47 Handwashing signage
Need hand washing sign at hand sink.
*29 Food thermometers provided and accessible
Need thermometer in RIC.
2022-11-01 Pass Routine CRITICAL 2
*18 Toxic items labeling-non original container
Label all chemical bottles.
*36 Cloths in-use for wiping between uses stored
Cannot leave towels out, all wet wiping must stay in sanitizer when not in use.
2022-01-31 Pass Routine 1
*28 Date marking commercially prepared of RTE/PHF
2021-07-23 Pass Routine 1
*10 Clean Sight and Touch
ice machine(kitchen); soda nozzle at the bar
2021-01-07 Pass Routine CRITICAL 1
*18 Toxic items labeling-non original container
unlabeled spray bottle of sanitizer
2020-07-01 Pass Routine 1
*10 Hot water sanitizer surface temp. < 160'F
measured at 155 degrees F
2020-01-08 Pass Routine CRITICAL 7
*31 Handwashing lavatory - used for other purpose
nail and a packet of sugar observed inside the designated hand wash sink
*35 Hair Restraints effective
beard guards needed
*02 Cold Hold (41øF/45øF or below)
raw beef measured at 55 degrees F
*10 Clean Sight and Touch
thoroughly clean soda nozzles and the soda gun nozzles in the bar area; bacteria accumulation observed
*10 Hot water sanitizer surface temp. < 160'F
measured at 140 degres F
*39 Keep utensils handles upright or protected
ice scoop stored in ice machine with the handle touching the ice
*45 Floor& wall junctures- coved & sealed
at the walk in cooler
2019-07-17 Pass Routine 2
*10 Sanitization after Cleaning
dish washer final rinse 126.5 degrees f must be 168 or above sanibucket at the bar 50-75 ppm Quat needs to be 200ppm
*45 Premises shall be maintained in good repair
refinish rusty paper towel holder
2019-01-11 Pass Routine CRITICAL 3
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw chicken next to RTE buns in the bottom of makeline
*10 Clean Sight and Touch
clean soda guns
*45 Premises shall be maintained in good repair
pealing paint on ceiling near make line
2018-06-21 Pass Routine CRITICAL 1
*18 Toxic items storage adjacent to food/utensils
sanitation bucket next to chemicals
2017-12-05 Pass Routine 2
*10 Clean Sight and Touch
Clean can opener blade.
*45 Premises shall be maintained in good repair
Repair hole in wall by warewashing area.
2017-06-21 Pass Routine CRITICAL 8
*03 Food products not maintained at 135øF or above
cooked onions 125 F too high above Steam table grilled vegetables 94.6F, 125 F discarded repeat violation
*32 Approved Food Contact Equip.
no absorbent materials, discard rough cutting board seal holes in ice bins
*39 Store all equipment & utensil covered or inverted
Store all properly, corrected
*19 Water & Plumbing in good repair- per code
multiple leaks, disconnected pipe@ dishwasher
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw ground beef stored touching poblano peppers, over raw bacon wrapped seafood raw ground best stored over whole raw beef raw shell eggs stored over dairy products discarded peppers, correct
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food if not in use
*02 Cold Hold (41øF/45øF or below)
pico 55 F diced tomatoes 52 F
*31 Handwashing lavatory - used for other purpose
filling pot
2016-12-15 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
C. onion 69.7 (COS)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by storage (arrangement)
*10 Clean Sight and Touch
clean RIC(s)
*42 Dirty nonfood contact surfaces
clean walls, drain & floors
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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