Mariscos Acapulco
3301 Singleton Blvd, Dallas, TX 75212 · 75212 · Restaurant
Passed all 14 inspections — critical violations noted
2023-12-28 Pass Routine CRITICAL 9
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy tomatoes in walk-in cooler
*24 Food Labeling- with common name of the food
Label non-original containers w/ contents
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all prepared & commercially made products with date they were prepared/opened
*29 Cold/hot hold unit thermometer easily viewable
replace thermometer in reach-in cooler in front by cashier
*32 Damaged Equipment
Replace/fix loose panel in prep cooler
*42 Dirty nonfood contact surfaces
Clean wire racks in walk-in cooler
*43 Light bulbs, light shields provided
Replace broken light shield
*45 Premises shall be maintained in good repair
Finish replacing equipment
*20 Grease Trap Tickets
No current liquid waste manifest
2023-04-21 Pass Routine CRITICAL 5
*32 Equipment and Utensils Multiuse Materials durable
No cardboard on shelves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Keep employee food separated from food from sale
*38 Thawing. Under refrigeration
Do not thaw food at room temperature
*42 Floors/walls/ceiling/nonfood dirty
Clean racks in walk-in cooler
*45 Premises shall be maintained in good repair
Finish replacing damaged ceiling tiles
2022-10-18 Pass Routine 2
*38 Thawing. under running water criteria - < 4 hours
Thaw frozen food in running water or in refrigerator
*45Physical Facilities Floors,Walls,Ceilings
Change/replace damaged/stained ceiling tiles
2022-03-29 Pass Routine CRITICAL 8
*28 Date marking > 24 hrs,on site,temp 41F
menudo
*45 Premises shall be maintained in good repair
Repair RIF door. Replace missing floor tiles.
*03 Food products not maintained at 135øF or above
grilled chicken 76 F
*40 Reuse of single service articles
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*18 Restricted use pesticides
RAID is not allowed in food service area.
*34 Outer door: solid,selfclosing,tightfitting
exit door
*27 Cooling, heating, and holding capacities. Equipment
Recommend additional refrigeration. WIC too small.
2021-07-13 Pass Routine CRITICAL 9
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration at 3c sink Chlorine solutions must be at : 50 ppm chlorine concentration at 3c sink to avoid cross contamination
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
shelving inside all cooler units rust and oxidize must be clean to avoid cross contamination
*33 Manual ware washing, sink compartment requirement
missing proper labels at 3c sink must be had proper labels wash rinse and sanitize solutions
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers storage at floor level must be 6 inches out the floor level to avoid cross contamination
*18 Equipment and Utensils Multiuse Materials-safe
using recycle containers as food containers front RI cooler unit - prepared water- use approved containers as food containers to avoid chemical contamination
*39 Cooking equipment free of encrusted grease
cooking equipment encrusted with grease deposits and soils accumulations must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be have date marks on food containers in all areas
*24 Food Label- manufacture/packer/distrubtor name
seeds packages without labels or date marks must be label all food packages with proper information
2021-01-11 Pass Routine CRITICAL 6
*02 Outfitter-Food Temperatures (Cold).
WI cooler unit at 45 F and slacking must be maintain proper food temperature of 40 F or below to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*45 Premises shall be maintained in good repair
water leaks on ceiling in all areas must be replace or repair to proper condition floors missing tiles closed to three compartment sink must be replace or repair to proper condition
*20 Grease Trap Tickets
missing current grease trap ticket must be have current grease trap ticket
*06 Discard if TCS is in container w/ no date or day
PIC must be ensure employees discard expired or outdated food containers and packages -not date or day marking -
*18 Equipment and Utensils Multiuse Materials-safe
using trash bags and recycle materials as food containers must be use approved containers as food containers
2020-07-01 Pass Follow-up CRITICAL 9
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
grease trap must be clean often to avoid unlawful smells and discharges
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*45 Premises shall be maintained in good repair
ceiling tiles and walls with holes and water marks must be replace or repair to proper condition to avoid pest harboring and cross contamination
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
*39 Store all equipment & utensil covered or inverted
utensils stored upside in shelving dry area PIC must be ensure employees store clean utensils covered or inverted
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
waste water drainage pipes with leaks must be replace or repair to proper condition
*18 Equipment and Utensils Multiuse Materials-safe
using trash bags as food containers must be use approved containers as food containers to avoid chemical contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers inside cooler units with out lids or covered must be have lids or cover all food containers to avoid cross contamination
*29 Food thermometers provided and accessible
thermometers not working below correct food temperatures must be have visible and working thermometers
2020-03-24 Pass w/ Conditions Routine CRITICAL 14
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*44 Receptacles and waste Units-contructed
grease trap cover leaking unlawful fumes grease trap cover must be leak-proof to avoid unlawful discharges use as public health control
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
hand sink loose from wall in back area must be repair or replace to proper condition
*42 Nonfood-contact surfaces material
using not approved nonfood surfaces tables on front area must be use approved nonfood surfaces on all areas
*24 Food Labeling- with common name of the food
missing food labels on food containers must be labeling food containers in all areas
*34 Outer openings:closing holes, gaps
back door bent or missing weather strip must be replace or repair to closed all gaps in all areas to avoid pest harboring
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
using wood tables and absorbent material tables as equipment for food surfaces must be use approved equipment for food surfaces with smooth and easy to clean surfaces.
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have date marking in all food containers
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers without covers or lids food containers must be have covered or lids to avoid cross contamination
*18 Equipment and Utensils Multiuse Materials-safe
using thank you bags and trash bags as food containers must be use approved containers as food containers to avoid chemical contamination
*39 Equipment in good repair and proper adjustment.
shelving and racks with in all areas with rust and oxidize must be replace or repair to avoid cross contamination
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
after been clean food surfaces must be sanitize during operational hours
2019-09-11 Pass Routine 6
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket tested at 0 ppm
*21 RFSM - Not On Site
*32 Approved Food Contact Equip.
Replace residential freezer and microwave with commercial units.
*42 Dirty nonfood contact surfaces
Clean fan cover to WIC.
*43 Light - 50 foot : Food and utensils area
vent hood
*46 Covered waste receptacle for women's restroom
2019-03-06 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
seal/tight all open packages of food inn coolers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw food store next to lime, avocado
*42 Nonfood-contact surfaces material
no carbon board allow on the sheves
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in coolers
*21 RFSM - Not On Site
expired RFSM
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
2018-09-25 Pass Routine CRITICAL 4
*31 Handwashing lavatory - used for other purpose
*35 Hair Restraints effective
*45 Floor& wall junctures- coved & sealed
*44 Receptacles tight fitting lids, doors, or covers
2018-03-23 Pass Routine CRITICAL 9
*21 RFSM - Not On Site
No Registered Food Service Manager on site at time of inspection.
*15 Bare hands contact with ready-to-eat foods
Employee observed transporting cooked fried fish with bare hands from fryer to plate.
*18 Toxic items labeling-non original container
Sanitizer buckets not clearly labeled. Potentially toxic substances should be clearly identified as such.
*34 Outer openings:closing holes, gaps
Multiple gaps in back screen door to kitchen. Daylight should not be visible on closed outer doors/openings.
*45Floor, wall, ceiling - Exposed material
Hold in ceiling be ice maker.
*10 Equipment and Utensils Sanitization
No sanitizer tested at greater than 10ppm Chlorine. Two sanitizer buckets and three compartment sink were tested.
*03 Food products not maintained at 135øF or above
Refried beans were at 118.7°F (hottest measurement) Cooked seasoned rice 120.0°F Foods in hot hold should be maintained at 135°F. If reheated, foods should be cooked to a temperature of at least
*14 Hands wash procedures-without soap
Employee observed rinsing off hands and drying with paper towel without soap.
*38 Thawing. under running water criteria - < 4 hours
Frozen shrimp and fish left out on counter to thaw. Foods should be thawed by being submerged under running water or under refrigeration.
2017-08-28 Pass Routine CRITICAL 9
*45 Premises shall be maintained in good repair
CEILING TILE BY FRONT
*18 Toxic items labeling-non original container
TOXIC SPRAY BOTTLE NOT LABELED SANITIZER BUCKET
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER RAW FISH IN RIC
*31 Handwashing lavatory - used for other purpose
ITEMS IN BACK HAND SINK
*21 RFSM - Not On Site
*15 Bare hands contact with ready-to-eat foods
WHILE CUTTING LIMES
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS IN WIC MUST HAVE DATE
*39 Keep utensils handles upright or protected
MUST USE UTENSILS WITH HANDLES
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER IN FOOD PREP AREA
2017-03-13 Pass Routine CRITICAL 7
*18 Toxic items labeling-non original container
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER OF COFFEE IN FOOD PREP AREA
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW GROUND BEEF PATTIES OVER SEAFOOD RAW BEEF OVER RAW VEGETABLES
*31 Handwashing lavatory - used for other purpose
CONTAINER IN HAND SINK
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
STORED IN RIC
*44 Trash can provided for papertowel waste
BY HAND SINK
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD IN RIC
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.