Me & Mom's Diner
5057 Singleton Blvd, Dallas, TX 75212 · 75212 · Restaurant
Passed all 17 inspections — critical violations noted
2023-10-31 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
Clean interior of microwave>specifically the top because any food debris/grease may fall onto uncovered foods
*28 Date marking > 24 hrs,on site,temp 41F
No date marking on any of the food>food kept for 24 hrs or more must have date marking
*32 Equipment and Utensils Multiuse Materials durable
Remove all aluminum foil from equipment
*38 Thawing. under running water criteria
Observed meat thawing at room temperature
*42 Dirty nonfood contact surfaces
Clean interiors of all coolers of all food debris
*44 Outdoor enclosures constructed
Ensure dumpster outside is enclosed
*45 Premises shall be maintained in good repair
Fix/replace damaged ceiling tiles
*47 Health permit posted
Post health permit in public view
*20 Grease Trap Tickets
No current liquid waste manifest
2023-04-10 Pass Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo, Chorizo on prep line all at 48 F>either lower temperature of cooler or keep cover closed
*20 Grease Trap Tickets
No current grease trap manifest
*24 Food Labeling- with common name of the food
Label all squeeze bottles with contents
*31 Individual, disposable towels
No paper towels at hand sink
*32 Nonfood surfaces-design to be cleaned easily
Remove plastic wrapping from exterior of reach-in cooler
*34 Outer door: solid,selfclosing,tightfitting
Back door open through most of inspection
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Properly close/store bulk ingredients so that nothing enters them
*41 Food storage containers, identified with common name of food.
Label all bulk containers of ingredients with their contents
*42 Dirty nonfood contact surfaces
Clean filters of vent hood>excessive grease build-up observed
*45 Premises shall be maintained in good repair
Fix small leak on pipes of 3-compartment sink
*47 Handler-Certificate Not on site
Keep copies of Food handler cards on site
*39 Store equipment & utensils in a clean, dry place
Do not leave utensils on floor
*38 Thawing. Under refrigeration
Observed chicken and other food being thawed at room temperature
2023-03-02 Pass w/ Conditions Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
Various food on prep cooler at/in the 50 F range
*19 Plumbing System Construction
Fix hose at 3-compartment sink>severe leak/wrapped in plastic
*20 Grease Trap Tickets
*32 Equipment & Utensils smooth easily cleanable
Remove plastic from sides of reach-in cooler
*34 Outer door: solid,selfclosing,tightfitting
When I enter/started inspection back door was open
*39 Store equipment & utensils - avoid contamination
Do not store clean utensils/pots on floor
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Do not leave food in boxes directly on floor
*42 Dirty nonfood contact surfaces
Clean interior & shelves of large reach-in cooler
*43 Ventilation,mechanical
Vent hood not adequately removing heat from kitchen>must fix immediately
*45 Premises shall be maintained in good repair
Fix minor leak in 3-compartment sink
*47 Health permit posted
Post food establishment/health permit in visible/public view
*10 Chlorine exposure time table
Concentration of sanitizer (Chlorine) was too low>observed at 10 ppm Cl needs to be between 50 and 100 ppm Cl
2022-09-08 Pass Routine CRITICAL 11
*10 Chlorine exposure time table
Dish water was at 10 PPM Cl
*02 Cold Hold (41øF/45øF or below)
Cold holding out of temp, noted at the high 60 F range
*15 Contact RTE Products w/ Bare Hands
Cook touched ready-to-eat food with bare hands>provide gloves
*20 Grease Trap Tickets
No current grease trap ticket available on site
*29 Food thermometers--small diameter probe
Provide food thermometer to measure cook temperatures
*34 Outer door: solid,selfclosing,tightfitting
Back door was open during beginning of Inspection
*39 Cutting surfaces.
Resurface or replace cutting boards
*42 Dirty nonfood contact surfaces
Clean built-up grease on stove range and vent hood filters
*43 Ventilation,mechanical
Vent hood not working adequately>causing issues with cold holding
*45 Premises shall be maintained in good repair
Repair broken ice machine or replace it/get rid of it
*47 Health permit posted
Post food permit in public view
2022-03-29 Pass Routine CRITICAL 11
*42 Dirty nonfood contact surfaces
Detail clean inside steam wells and around grill and stove. Clean vent hood filters. Clean and sanitize dining room tables.
*19 Water & Plumbing in good repair- per code
Repair plumbing leaks at handwash sink and 3 comp sink.
*34 Controlling pests. Eliminating harborage conditions
Observed flies throughout the kitchen.
*33 Manual ware washing, sink compartment requirement
Employee did not have the sink set-up properly.
*28 Date marking > 24 hrs,on site,temp 41F
*45 Premises shall be maintained in good repair
Replace damaged ceiling tiles throughout.
*20 Grease Trap Tickets
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
handwash sink
*46 Physical Facilities Premises
Clean restrooms and repair damaged wall and missing toilet lid.
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 Other Violations
Address strong sewer smell in kitchen. Do not overstock refrigerator.
2021-07-13 Pass Routine CRITICAL 10
*24 Food Labeling- with common name of the food
missing food labels on food containers inside cooler units must be have labels on food containers in all areas
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration at 3c sink sanitizing solution must be at 50 ppm chlorine concentration at 3c sink
*34 Devices to stun/electrocute flying insects
missing blue lights at kitchen areas must be have blue lights to eliminate pest
*34 Windows or doors protected against the entry criteria - air curtain
missing air curtain at back exit door must be have air curtain to control pest harboring
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marks on food containers in all areas
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
heavy fly activity observed must be contact pest management to eliminate pest
*10 Equipment and Utensils Cleaning-contamination
cooler equipment and cooking equipment dirty with soils, food debris grease accumulations must be clean to avoid cross contamination
*34 Outer openings:closing holes, gaps
gaps at ceiling area were the a/c vent is located must be replace or repair to proper condition
*46 Toilet rooms, convenience and accessibility
toilets broken on site must be have toilets available for employees
*43 Ventilation hood-prevent grease dripping
vent hood system dirty with encrusted grease, drippings and soils deposits must be clean to avoid cross contamination
2021-01-04 Pass Routine CRITICAL 10
*34 Pest control-routine inspections for
missing current pest control ticket must be have current pest control ticket
*32 Equipment and Utensils Multiuse Materials durable
using thank you bags as food containers must be have approved containers as food containers
*24 Food Labeling- with common name of the food
missing food labels on food containers must be have food labels on food containers in all areas
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marking on all food containers
*20 Grease Trap Tickets
missing current grease trap ticket must be have current grease trap ticket
*10 Equipment and Utensils Cleaning-contamination
all units dirty with soils and grease accumulations clean cooler units inside and outside to avoid cross contamination
*45 Premises shall be maintained in good repair
a/c vents broken at dining areas with exposing construction material mus be replace or repair to proper condition
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*47 Handler-Certificate Not on site
missing current food handler cards on site must be have current food handler cards on site
2020-06-05 Pass Routine CRITICAL 12
*39 Equipment in good repair and proper adjustment.
cooler units doors with broken gaskets must be replace or repair to proper condition
*39 Cooking equipment free of encrusted grease
all cooking equipment with encrusted grease and soils accumulations must be clean all equipment to avoid cross contamination
*02 Outfitter-Food Temperatures (Cold).
*28 Date marking > 24 hrs,on site,temp 41F
*43 Clean vent syst:Intake/exhaust air ducts
*34 Pest control-routine inspections for
missing current pest control ticket must be have pest control ticket
*42 Floors/walls/ceiling/nonfood dirty
floors. walls and ceiling dirty with soils and grease accumulations must be clean and sanitize to avoid cross contamination
*34 Devices to stun/electrocute flying insects
missing blue light back area must be have blue lights to avoid pest harboring
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
heavy fly activity observed must be contact pest management to eliminate pest
*22 Handlers-Certificate Not On Site
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*20 Grease Trap Tickets
missing current pest control ticket must be have pest control ticket
2019-12-12 Pass Routine CRITICAL 12
*34 Outer openings:closing holes, gaps
ceiling tile broken at kitchen area must be repair to proper condition to avoid cross contamination holes and gaps on different areas must be repair to avoid pest harboring
*43 Ventilation hood-prevent grease dripping
vent hood dirty with grease drippings soils and grease deposits must be clean to avoid cross contamination
*29 Food thermometers provided and accessible
missing food thermometers inside cooler units must be have working and visible thermometers in all cooler units
*18 Equipment and Utensils Multiuse Materials-safe
use thank you bags as food containers must be have approved containers as food containers to avoid chemical contamination
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
hand sink loose from wall must be attached properly to wall
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*37 Food shall be protected from cross contamination by protecting food containers that are received
food containers at dry room area without covered food containers must be covered or have lids to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
gaskets on cooler units broken or missing must be repair to proper condition
*22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have current food handler cards on site
*02 Outfitter-Food Temperatures (Cold).
cooler unit at 45 F must be maintain proper food temperature at 40 F or below to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment and utensils dirty with soils and grease accumulations must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
2019-06-12 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
lettuce 53, ham 52'f
*14 Gloves single use
observed employee has multitassks with 1 gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken above raw meat, raw meat store next to cheese, raw eggs store next to jalapeno
*10 Clean Sight and Touch
provide cleaning for the cooler
*28 Date marking > 24 hrs,on site,temp 41F
all food in the coolers
*33 Rinsing procedure - alternative manual warewashing
all utensils must wash rinse and sanitize
*36 Cloths in-use for wiping between uses stored
*34 Pest Control
observed flies in prep area
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*45Floor, wall, ceiling - Exposed material
fix the broken tiles on the floor and wall
2018-12-27 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
cheese 59'f observed raw eggs at prep area without tempt or time control
*14 When to wash hands before donning new gloves
*15 Contact RTE Products w/ Bare Hands
burritos
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat raw chicken store together above the tomato raw eggs and milks store together
*10 Clean Sight and Touch
provide cleaning for the prep area, coolers
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
not towel allow under the cutting board
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in coolers
2018-06-14 Pass Routine CRITICAL 8
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard notifying customers that latest health inspection report is available upon request.
*45 Floor& wall junctures- coved & sealed
Floor tiles cracked and missing throughout kitchen.
*21 RFSM - Not On Site
Registered Food Service Manager not present at beginning of inspection.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Outdoor storage area has flies surrounding area where foods are stored.
*29 Food thermometers--small diameter probe
Please provide a small diameter probe thermometer so that employees may audit temperatures.
*27 Cool TCS foods using ice as an ingredient
Foods cooling on counter without any method or rapidly cooling product. Corrected on site.
*43 Clean vent syst:Intake/exhaust air ducts
Dirty return air for air conditioning over ice maker.
*02 Cold Hold (41øF/45øF or below)
Reach in cooler not maintaining proper temperatures. Lettuce 64.3°F Mole 71.0°F Pico de Gallo 58.1°F Interior thermometer shows 65°F Coolers should maintain temperatures of 41°F or less.
2018-05-14 Pass w/ Conditions Routine CRITICAL 14
*31 Individual, disposable towels
Paper towel dispenser for kitchen hand wash sink not functioning properly. No paper towels available inside restroom.
*36 Cloths in-use for wiping between uses stored
Moist cloths stored out on counter and other surfaces. No sanitizing solution available in kitchen area to store in-use mop cloths.
*43 Light bulbs, light shields provided
Lights not functioning under vent hood in production area of kitchen.
*27 Cool TCS foods using other effective means
Cooling refried beans stored on counter in containers with approximate volume of one gallon. Soup stored on counter not under refrigeration.
*14 When to wash hands before donning new gloves
Employee observed changing gloves without first washing hands. At no time during inspection did any employee wash hands.
*29 Cold/hot hold unit thermometer easily viewable
Thermometer in reach in cooler not readable. Internal temperatures showed to be well above 50°F. (See above violation regarding cold hold).
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Styrofoam cup used to scoop salsa with no handle.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Condensation dripping from disconnected pipe onto tile floor of exterior porch.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Gnats and houseflies observed in kitchen.
*07 Food safe, good condition, unadulterated, and honestly presented
Potatoes and onions stored in exterior shed with door open.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored above ready to eat salsa in reach in cooler.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket at beverage service counter tested at less than 10ppm Chlorine.
*02 Cold Hold (41øF/45øF or below)
Reach in cooler not maintaining temperature. Cut onions 61.3° Pico De Gallo 58.7°F Diced ham 63.4°F
*21 RFSM - Not On Site
At time of inspection no staff able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be
2018-04-19 Pass w/ Conditions Routine CRITICAL 14
*07 Food safe, good condition, unadulterated, and honestly presented
Service employees carried multiple plates with the bottom of the plates resting on food from a plate below. Squirt bottle observed resting directly on ready to eat chopped cilantro.
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs (over three flats) stored next to cook top at room temperature. Pico de gallo stored on cart at 59.3°F. Chopped jalapeno 51.4°F in open top reach in cooler.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Ice bin was left open under a return air. Return air showed buildup of dust and lint.
*36 Cloths in-use for wiping between uses stored
In use cloths stored on work surfaces. When not in employee's hands, moist wiping cloths should be stored in sanitizing solution. Note: no sanitizer was properly prepared at time of inspection.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over ready eat lettuce in reach in cooler on back wall
*15 Bare hands contact with ready-to-eat foods
Employee observed plating and filling tacos with bare hands.
*43 Clean vent syst:Intake/exhaust air ducts
Return air above beverage service area shows buildup of dust and lint.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket tested at less than 10ppm Chlorine. Staff seemed unaware that third compartment of three compartment sink was for sanitizing solution. After reading directions and testing; a proc
*18 Toxic items labeling-non original container
Spray bottles in kitchen area with a variety of colored fluids not labeled.
*45Floor, wall, ceiling - Exposed material
Some ceiling tiles do not properly seal from exposed construction above drop ceiling. Please make sure kitchen is sealed as much as possible to prevent access by pests.
*47 Conditions of Permit-in use of food equipment
No sign posted notifying customers latest health inspection report available upon request.
*14 When to wash Wash hands after using toilet
Employee observed wiping hands on soiled apron and then handling ready to eat foods.
*41 Food storage containers, identified with common name of food.
Squirt bottles not labeled in reach in cooler with common
*29 Cold/hot hold unit thermometer easily viewable
Thermometer not visible in main plating reach in cooler.
2017-10-18 Pass w/ Conditions Routine CRITICAL 16
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies and other flying insects observed.
*21 RFSM - Not On Site
No staff member able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at al
*28 Date marking > 24 hrs,on site,temp 41F
No date marking system observed on employee processed foods.
*35 Hair Restraints effective
Employees lacked hair restraints at beginning of inspection. Corrected on site.
*47 RFSM Certificate - Not Display
Only information showing on posted RFSM certificates indicate certification expired in 2004.
*45Floor, wall, ceiling - Exposed material
Exposed construction and electrical in kitchen.
*34 Outer door: solid,selfclosing,tightfitting
Back door does not self close. Additionally there are gaps around perimeter allowing daylight through.
*43 Light bulbs, light shields provided
Light bulb missing under vent hood in kitchen. Was just an electrical socket.
*10 Sanitization after Cleaning
Employee observed washing dishes with soap, rinsing off, and then air drying with bare hands and no sanitizing solution
*36 Cloths in-use for wiping between uses stored
Wiping cloths stored on counters when not in use. Wiping cloths when not in employees hands should be stored in sanitizing solution.
*29 Cold/hot hold unit thermometer easily viewable
Back reach in cooler lacking easily readable thermometer.
*42 Floors/walls/ceiling/nonfood dirty
Dirty vents on ventilation throughout facility. Dirty vents directly above icemaker and beverage service area.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop handle in icemaker resting on food ice.
*31 Individual, disposable towels
No paper towels in dispenser in bathroom.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored adjacent to ready to eat bread in reach in cooler at end of kitchen. Raw poultry stored above raw beef and other items in reach in cooler behind griddle.
*18 Toxic items stored above food/utensils
Prescription medication stored on counter above reach in cooler. Such items should be stored in a designated and segregated area.
2017-04-05 Pass Routine CRITICAL 9
*31 No soap at handsink
RESTROOM
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
CUP IN ICE MACHINE
*21 RFSM - Not On Site
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
*29 Thermometer calibrated to ensure accuracy
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED OVER COOKED FOODS IN REACH IN COOLER
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EVIDENCE OF DRINKING AT PREP AREA
2016-10-12 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
*19 Water & Plumbing in good repair- per code
REPAIR HAND SINK FAUCET LEAK, ALSO REPAIR 3 COMP SINK FAUCET LEAK
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EVIDENCE OF DRINKING IN PREP AREA
*10 Clean Sight and Touch
TICKET ON CUTTING BOARD
*34 Pest control-routine inspections for
FLIES OBSERVED IN KITCHEN
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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