MARISCOS 2000 #2.

City of Dallas

2460 WALNUT HILL LN · PRESTON HOLLOW, DALLAS

Last inspected 2019.

9 inspections on record since 2017 · Last inspected May 2019.

Last inspected May 2019. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAY 2019

INSPECTION HISTORY

MAY 7

2019

PASS 7 violations

3 pts Sanitation

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

1 pts Other

*40 Reuse of single service articles

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish stored over gateraid

2 pts Sanitation

*31 Handwashing lavatory - accessible

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw shrimp 47.3 degrees Guacamole at 64.4 degrees - non refrigerated

1 pts Plumbing & Waste

*46 Plumbing design, construction, and installation

Waste water drains inti a oan

DEC 5

2018

PASS 3 violations

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

No water running

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

12-02-2014 expired milk

3 pts Other

*19 One Inch Air Gap

Spray hose hanging below the flood level rim of the sink

NOV 15

2018

PASS 8 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken and raw fish stored together in the WIR

3 pts Sanitation

*18 Toxic items stored above food/utensils

Cleaning compounds stored over the food preparation table

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cooling soup on the ocunter at 197.6 degrees

3 pts Other

*19 One Inch Air Gap

Ice maker Spray hose at th e dish station hanging below the flood level rem of the sink

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Portion packs of hot sauce held without refrigeration Raw lobster held at 50.5 degrees - top of the point of usage refrigerator

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

Wait staff

3 pts Sanitation

*10 Clean Sight and Touch

inside of the dishwasher

3 pts Plumbing & Waste

*20 Grease Trap Tickets

MAY 29

2018

PASS 4 violations

1 pts Employee Hygiene

*35 Hair Restraints effective

Beard nets needed

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Lobster tail at 60.1 degrees Guacamole at 55.5 degrees

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

3 pts Other

*19 One Inch Air Gap

Ice machine and spray hose at the dish machine

MAY 15

2018

PASS 14 violations

2 pts Sanitation

*31 Handwashing lavatory - accessible

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Lobster tail at 52.5 degrees Cut tomatoes at 58.3 degrees

2 pts Food Temperature

*26 Food Labeling-consumer,nutritional information

Soup in a five gallon container at 81.2 degrees Refried beans cooling on the ocunter

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

Wash hands after handling dirty dishes

3 pts Sanitation

*19 One Inch Air Gap

Dishwasher hose hanging below the flood level rim of the sink Ice bin missing an air gap

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

3 pts Chemical Safety

*18 Toxic items used according to law

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Facility Condition

*46 Enclosed toilet room w/self closing doors

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

show all 9 inspections →

MAY 2

2018

FAIL 15 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Chemical Safety

*18 Toxic items used according to law

Raid

3 pts Plumbing & Waste

*19 Backflow prevention device - air gap

The ice maker drain is in need of an air gap At the three compartment sink the spray hose needs an air gap

1 pts Plumbing & Waste

*37 Unpackaged food may not be stored in direct contact with undrained ice

Ice bin in the bar

3 pts Employee Hygiene

*03 Food products not maintained at 135øF or above

Grilled onions 133.3 degrees

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

Missing floor tile

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Sour cream held at 44.7 degrees - south point of usage refrigerator Crab stacked above the refrigeration line held at 47.5 degrees

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

Corner next to the refrigerator

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

Dishwasher

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken stored over fish Raw meat stored over cooked salsa Raw shell eggs stored over ready to eat foods

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Pot were washed but not sanitized

2 pts Other

*31 Hand sinks: number installed for convenient use

The bar need to have a hand sink

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Stock pot of cooked vegetables cooling on a rack in the kitchen

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Half and half dated 04-12-2018

NOV 1

2017

PASS 4 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish stored over rice

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Other

*03 Food products not maintained at 135øF or above

Hot sauce at 126.4 degrees Soup at 126.1 degrees Cooked onions 118.1 degrees Soup 117.4 degrees

JUL 7

2017

PASS 3 violations

1 pts Sanitation

*43 Clean vent syst:Intake/exhaust air ducts

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

ready to eat foods stored under raw fish

JAN 18

2017

PASS 4 violations

3 pts Sanitation

*19 Water & Plumbing in good repair- per code

fix leak at the hand wash sink in the back of the kitchen

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored on shelf above fish

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean ice machine; slime buildup

2 pts Employee Hygiene

*21 PIC prevents cross contamination by bare hands

employees must grab cucumbers using gloves or tongs

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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