Mesero Mexican Menu
5330 W Lovers Ln #112b, Dallas, TX 75209 · 75209 · Restaurant
Passed all 14 inspections — critical violations noted
2023-12-29 Pass Routine 6
*10 Clean Sight and Touch
Observed containers stored in ice bin used for drinks and inside of microwave
*12 A food employee shall comply with an exclusion or RESTRICTION
*36 Cloths in-use for wiping food spills used for no other purpose
Do not use wet-cloths under cutting boards
*39 Cutting surfaces.
resurface cutting boards
*42 Dirty nonfood contact surfaces
clean dirty RIC/RIF, WIC gaskets
*45 Premises shall be maintained in good repair
Repair leaks @ 3-comp faucet and prep sink faucet in back area
2023-04-12 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw fish over veggies in RIC
*10 Sanitization after Cleaning
*21 RFSM - Not On Site
*27 Cooling method, criteria - smaller portions
Observed beans in WIC @ 112 F after 2 hours
*31 Handwashing lavatory - used for other purpose
Do not store items in hand wash only sinks
*33 Warewashing machines auto. dispense detergents
Observed dish machine @ kitchen & bar not auto dispense chlorine sanitizer
*39 Store all equipment & utensil covered or inverted
invert plates on line, covered straws, cover fruit tray @ bar
2022-08-23 Pass Routine 6
*10 Clean Sight and Touch
Clean dirty ice machine. observed mold (pink) on the inside
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*39 Equipment in good repair and proper adjustment.
Repair lea at frozen mixer machine (bar)
*40 Reuse of single service articles
Do not reuse single-use articles for other food storage. Observed simple syrup mix in milk gallon
*46 Covered waste receptacle for women's restroom
*45 Premises shall be maintained in good repair
Repair leak at faucet on 3-compartment sink and ceiling tiles
2022-01-25 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
Observed dirty ice machine and can opener blade.
*31 No soap at handsink
Observed handsink without soap.
*34 Outer openings:closing holes, gaps
Observed holes in back door.
*39 Equipment in good repair and proper adjustment.
Observed rinse thermometer at dish machine broken.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
2021-07-08 Pass Routine CRITICAL 4
*03 Food products not maintained at 135øF or above
Observed rice 126 degrees F, 124 degrees F, and 113 degrees F.
*31 Individual, disposable towels
Provide paper towels at hand sink
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed cup used as scoop
*41 Food storage containers, identified with common name of food.
Label cooking oil spray bottle
2020-12-10 Pass Routine CRITICAL 4
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw eggs over vegetables, raw beef over vegetables
*29 Food thermometers provided and accessible
Replace missing RIC thermometer
*31 Handwashing lavatory - used for other purpose
Do not place items in hand sink. Use for hand wash only.
*41 Food storage containers, identified with common name of food.
Label spray bottles for cooking oil
2020-05-05 Pass Routine CRITICAL 5
*27 Cooling method, criteria - smaller portions
Cool in smaller portions
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Keep handles out of food product.
*41 Food storage containers, identified with common name of food.
Label salt, seasonings, etc.
*43 Heating/ventilation: designed and installed
Replace vent cover above dish machine
*46 Covered waste receptacle for women's restroom
Provide cover for trash in womens restroom
2020-01-28 Pass Routine CRITICAL 5
*01 Cooling -- total 6 hours, 135-41øF
Observed some food still warm in large containers when placed in WIC.
*31 No soap at handsink
Observed hand sink not set up w/ soap
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed wet rag on top of limes
*39 Equipment in good repair and proper adjustment.
Observed cracked container lid.
*45 Premises shall be maintained in good repair
Seal 3-comp and hand sink to wall.
2019-07-17 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
Observed cherry tomato 49.2 degrees F, cheese 54.6 degrees F. Unit temp was 45 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over bread and lemons
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in WIC and while cooling.
*46 Covered waste receptacle for women's restroom
Provide covered trash for womens' restroom.
2019-01-18 Pass Routine CRITICAL 5
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*41 Food Labeling - Bulk food for self dispensing
*34 Outer door: solid,selfclosing,tightfitting
*31 Handwashing lavatory - accessible
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
2018-06-11 Pass Routine CRITICAL 2
*29 Sanitizing solutions, testing devices
*02 Cold Hold (41øF/45øF or below)
cold top reach in coolers are not at preoper holding temperature see temperatures recorded
2017-12-26 Pass Routine CRITICAL 8
*31 Handwashing lavatory - used for other purpose
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*47 Handwashing signage
need handwash sign in front hand sink
*28 Date marking commercially prepared of RTE/PHF
*07 Food safe, good condition, unadulterated, and honestly presented
clean inside ice machine
*24 Food Labeling- with common name of the food
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
2017-04-20 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
pineapple : 52'f, salad:55'f
*07 Food safe, good condition, unadulterated, and honestly presented
no container allow to put direct onto the food provide lid for all food container provide cover/lid for ice, no utensil in the ice bucket
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*27 Cooling, heating, and holding capacities. Equipment
*28 Date marking > 24 hrs,on site,temp 41F
chicken, beef, cole slaw
*31 Individual, disposable towels
2016-10-26 Pass Routine 4
*28 Date marking > 24 hrs,on site,temp 41F
for cole slaw, cheese,
*32 Maintain in Good Repair
leaking under the cooler
*36 Cloths in-use for wiping between uses stored
*31 No soap at handsink
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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