Mariscos 2000 #2
2460 Walnut Hill Ln, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 6 of 9 passed, one prior failure
2019-05-07 Pass Routine CRITICAL 7
*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
2018-12-05 Pass Routine 3
*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
2018-11-15 Pass w/ Conditions Routine CRITICAL 8
*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
2018-05-29 Pass Routine CRITICAL 4
*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
2018-05-15 Pass w/ Conditions Routine CRITICAL 14
*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.
2018-05-02 Fail Routine CRITICAL 15
FAILED: *21 RFSM - Not On Site
FAILED: *18 Toxic items used according to law
Raid
FAILED: *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
FAILED: *37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin in the bar
FAILED: *03 Food products not maintained at 135øF or above
Grilled onions 133.3 degrees
FAILED: *42 Floors/walls/ceiling/nonfood dirty
Missing floor tile
FAILED: *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
FAILED: *43 Light - 50 foot : Food and utensils area
Corner next to the refrigerator
FAILED: *14 When to wash hands after handling soiled equip/utensil
Dishwasher
FAILED: *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
FAILED: *35 Hair Restraints effective
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Pot were washed but not sanitized
FAILED: *31 Hand sinks: number installed for convenient use
The bar need to have a hand sink
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Stock pot of cooked vegetables cooling on a rack in the kitchen
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Half and half dated 04-12-2018
2017-11-01 Pass Routine CRITICAL 4
*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
2017-07-07 Pass Routine CRITICAL 3
*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
2017-01-18 Pass Routine CRITICAL 4
*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 ·
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