MAY 7
2019
PASSED
7 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MARISCOS 2000 #2.
BEAT. 36/100
2460 WALNUT HILL LN · PRESTON HOLLOW, DALLAS
Last inspected May 7, 2019 · passed
Failed an inspection 8 years ago. 23 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
9
8 passed · 1 failed
VIOLATIONS
62
includes 23 critical
RECORDS COVER
2 YEARS
since Jan 2017
INSPECTION HISTORY
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
*40 Reuse of single service articles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over gateraid
*31 Handwashing lavatory - accessible
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Raw shrimp 47.3 degrees Guacamole at 64.4 degrees - non refrigerated
*46 Plumbing design, construction, and installation
Waste water drains inti a oan
DEC 52018PASSED3 violationsDETAILS
DEC 5
2018
PASSED
3 violationsDETAILS
*38 Thawing. under running water criteria - water velocity
No water running
*07 Food safe, good condition, unadulterated, and honestly presented
12-02-2014 expired milk
*19 One Inch Air Gap
Spray hose hanging below the flood level rim of the sink
NOV 152018PASSED8 violations4 CRITICALDETAILS
NOV 15
2018
PASSED
8 violations4 CRITICALDETAILS
*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
*18 Toxic items stored above food/utensils
Cleaning compounds stored over the food preparation table
*01 Cooling -- within 2 hours, 135-70øF
Cooling soup on the ocunter at 197.6 degrees
*19 One Inch Air Gap
Ice maker Spray hose at th e dish station hanging below the flood level rem of the sink
*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
*14 When to wash hands after handling soiled equip/utensil
Wait staff
*10 Clean Sight and Touch
inside of the dishwasher
*20 Grease Trap Tickets
MAY 292018PASSED4 violations1 CRITICALDETAILS
MAY 29
2018
PASSED
4 violations1 CRITICALDETAILS
*35 Hair Restraints effective
Beard nets needed
*02 Cold Hold (41øF/45øF or below)
Lobster tail at 60.1 degrees Guacamole at 55.5 degrees
*14 When to wash hands after handling soiled equip/utensil
*19 One Inch Air Gap
Ice machine and spray hose at the dish machine
MAY 152018PASSED14 violations5 CRITICALDETAILS
MAY 15
2018
PASSED
14 violations5 CRITICALDETAILS
*31 Handwashing lavatory - accessible
*31 Handwashing lavatory - accessible
*02 Cold Hold (41øF/45øF or below)
Lobster tail at 52.5 degrees Cut tomatoes at 58.3 degrees
*26 Food Labeling-consumer,nutritional information
Soup in a five gallon container at 81.2 degrees Refried beans cooling on the ocunter
*21 RFSM - Not On Site
*14 When to wash hands after handling soiled equip/utensil
Wash hands after handling dirty dishes
*19 One Inch Air Gap
Dishwasher hose hanging below the flood level rim of the sink Ice bin missing an air gap
*43 Light - 50 foot : Food and utensils area
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*18 Toxic items used according to law
*35 Hair Restraints effective
*46 Enclosed toilet room w/self closing doors
*47 RFSM Certificate - Not Display
*10 Chlorine sanitizer concentration, minimum temp.
show all 9 inspections →
MAY 22018FAILED15 violations4 CRITICALDETAILS
MAY 2
2018
FAILED
15 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
*18 Toxic items used according to law
Raid
*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
*37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin in the bar
*03 Food products not maintained at 135øF or above
Grilled onions 133.3 degrees
*42 Floors/walls/ceiling/nonfood dirty
Missing floor tile
*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
*43 Light - 50 foot : Food and utensils area
Corner next to the refrigerator
*14 When to wash hands after handling soiled equip/utensil
Dishwasher
*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
*35 Hair Restraints effective
*10 Chlorine sanitizer concentration, minimum temp.
Pot were washed but not sanitized
*31 Hand sinks: number installed for convenient use
The bar need to have a hand sink
*01 Cooling -- within 2 hours, 135-70øF
Stock pot of cooked vegetables cooling on a rack in the kitchen
*07 Food safe, good condition, unadulterated, and honestly presented
Half and half dated 04-12-2018
NOV 12017PASSED4 violations1 CRITICALDETAILS
NOV 1
2017
PASSED
4 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over rice
*43 Light - 50 foot : Food and utensils area
*21 RFSM - Not On Site
*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 72017PASSED3 violations1 CRITICALDETAILS
JUL 7
2017
PASSED
3 violations1 CRITICALDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
ready to eat foods stored under raw fish
JAN 182017PASSED4 violations4 CRITICALDETAILS
JAN 18
2017
PASSED
4 violations4 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
fix leak at the hand wash sink in the back of the kitchen
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored on shelf above fish
*10 Equipment and Utensils Cleaning-contamination
clean ice machine; slime buildup
*21 PIC prevents cross contamination by bare hands
employees must grab cucumbers using gloves or tongs
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →