JAN 22
2024
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MESO MAYA RESTAURANT.
BEAT. 21/100
11909 PRESTON RD 1426 · FAR NORTH DALLAS, DALLAS
Last inspected January 22, 2024 · passed
Failed an inspection 9 years ago. 44 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
20
19 passed · 1 failed
VIOLATIONS
152
includes 44 critical
RECORDS COVER
7 YEARS
since Oct 2016
INSPECTION HISTORY
*10 Clean Sight and Touch
Dishwasher temp not shown/working (for high temp dishwashers rinse should be at 180F, clean soda nozzle at bar
*24 Food Labeling- with common name of the food
label squeeze bottles
*18 Toxic items labeling-non original container
label toxic chemical spray bottles
*45 Premises shall be maintained in good repair
replace/repair damaged celling tiles
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*29 Food thermometers provided and accessible
provide thermometers for reach in coolers on the cookline
JUL 72023PASSED9 violations2 CRITICALDETAILS
JUL 7
2023
PASSED
9 violations2 CRITICALDETAILS
*34 Pest control-routine inspections for
observed flies in kitchen
*36 Cloths in-use for wiping food spills used for no other purpose
cannot put wiping cloths (towels) under cutting boards
*02 Cold Hold (41øF/45øF or below)
maintain cold holding at 41 degrees or below (strawberries (cut) reading 49)(enchiladas reading 59))
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer too low for dishwasher at bar (reading 0ppm) should be at least 50ppm
*24 Food Labeling- with common name of the food
label squeeze bottles
*42 Dirty nonfood contact surfaces
clean floor
*45 Premises shall be maintained in good repair
repair/replace celling tiles
*29 Sanitizing solutions, testing devices
provide testing strips for dishwasher sanitizer at bar
*43 Light bulbs, light shields provided
repair/replace light under vent hood
JAN 122023PASSED6 violations1 CRITICALDETAILS
JAN 12
2023
PASSED
6 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
expired food in WIC (MILK)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination of meat (has to be separated) pork and beef
*35 Hair Restraints effective
wear hair nets/hats/cover
*42 Dirty nonfood contact surfaces
clean shelves in WIC, and RIC
*43 Light bulbs, light shields provided
provide light shields or unbreakable lights
*45 Premises shall be maintained in good repair
repair /replace lights in WIC
JUN 302022PASSED12 violations5 CRITICALDETAILS
JUN 30
2022
PASSED
12 violations5 CRITICALDETAILS
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*10 Clean Sight and Touch
Interior of ice maker
*31 Handwashing lavatory - used for other purpose
Do not store items on hand sink
*19 Water & Plumbing in good repair- per code
Repair 3 comp sink faucet leak, repair clogged floor drain
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken above raw beef in walk in cooler
*45 Floor& wall junctures- coved & sealed
Repair damaged floor and wall juncture by rear door
*28 Original cont. of RTE/PHF/Day1= day of opening
*02 Cold Hold (41øF/45øF or below)
*29 Food thermometers provided and accessible
*18 Toxic items labeling-non original container
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
DEC 202021PASSED6 violations3 CRITICALDETAILS
DEC 20
2021
PASSED
6 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*45Physical Facilities Floors,Walls,Ceilings
Repair floor tiles
*18 Toxic items labeling-non original container
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
Ice Maker
*29 Cold/hot hold unit thermometer easily viewable
show all 20 inspections →
JUN 152021PASSED7 violations1 CRITICALDETAILS
JUN 15
2021
PASSED
7 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*39 Store all equipment & utensil covered or inverted
*03 Food products not maintained at 135øF or above
*39 Store all equipment & utensil covered or inverted
*19 Water & Plumbing in good repair- per code
Leak at sink by dish machine
*18 Toxic items labeling-non original container
*28 Date marking > 24 hrs,on site,temp 41F
DEC 112020PASSED6 violations2 CRITICALDETAILS
DEC 11
2020
PASSED
6 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
Tray of chopped tomatoes in walk in cooler
*31 No soap at handsink
*10 Clean Sight and Touch
Clean inside reach in cooler at bar, mold inside ice machine
*18 Toxic items labeling-non original container
*02 Cold Hold (41øF/45øF or below)
MAY 292020PASSED8 violations1 CRITICALDETAILS
MAY 29
2020
PASSED
8 violations1 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*34 Outer openings:closing holes, gaps
Seal holes in ceiling
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
Clean interior of ice machine
*41 Food storage containers, identified with common name of food.
*37 Food storage, prohibited areas under other sources
Do not store ice scoop handle in ice
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
APR 212020PASSED5 violations2 CRITICALDETAILS
APR 21
2020
PASSED
5 violations2 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
Close hole in ceiling
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs over sauce in walk in cooler
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
OCT 222019PASSED7 violations1 CRITICALDETAILS
OCT 22
2019
PASSED
7 violations1 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*29 Warewashing machines thermometer in wash tank
Provide wash thermometer for dish machine
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
*43 Light - 50 foot : Food and utensils area
Replace dead bulb at vent hood
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*31 Individual, disposable towels
APR 232019PASSED3 violationsDETAILS
APR 23
2019
PASSED
3 violationsDETAILS
*21 RFSM - Not On Site
the manager on duty, at the time of the inspection, did not have her certificate with the City of Dallas.
*35 Hair Restraints effective
beard guard needed
*18 Chemical sanitizer generated onsite, chemical criteria
no chlorine detected in the dishwasher in the bar area
NOV 82018PASSED4 violations2 CRITICALDETAILS
NOV 8
2018
PASSED
4 violations2 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
leaking three-compartment sink
*18 Chemical sanitizer generated onsite, chemical criteria
no chlorine generated from the dishwashing machine in the bar
*19 Hand sink water temperature below 110'F
hand sink
*29 Warewashing machines thermometer in F.rinse tank
thermostat not functioning on the dishwasher in the bar
MAY 232018PASSED4 violations1 CRITICALDETAILS
MAY 23
2018
PASSED
4 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
do not store underneath cutting boards
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
test strips needed to test the sanitizing solution
*02 Cold Hold (41øF/45øF or below)
guacamole measured at 58 degrees F
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
NOV 272017PASSED3 violations1 CRITICALDETAILS
NOV 27
2017
PASSED
3 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
syrup residue inside the reach in cooler in the bar
*19 No Hot Water / Water heater 50 gallon min.
fix the hot water at one of the sinks in the bar area
*15 Contact RTE Products w/ Bare Hands
observed employee cutting cucumbers without donning gloves
JUN 12017PASSED6 violations1 CRITICALDETAILS
JUN 1
2017
PASSED
6 violations1 CRITICALDETAILS
*19 One Inch Air Gap
Ice machine
*39 Air-drying required after cleaning & sanitiziing
*31 Individual, disposable towels
*36 Cloths in-use for wiping between uses stored
*25 HACCP-Plan submitted
Reduced oxygen packaging for more than 24 hours
*02 Cold Hold (41øF/45øF or below)
South refrigerator South central refrigerator North central refrigerator North
MAY 52017PASSED11 violations3 CRITICALDETAILS
MAY 5
2017
PASSED
11 violations3 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Tamales (Corn in banana) held for more than 6 hours at 43.3 degrees
*28 Date marking > 24 hrs,on site,temp 41F
Roasted tomatoes from the day(s) before without date marking
*31 No soap at handsink
Dishwasher hand sink
*16 Raw or partially cooked animal food and raw seed sprouts not served
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
Gross food particles on the clean 4 inch full pans Greasy film on the 4 inch full pans Labels left on the containers after cleaning
*25 HACCP-Plan submitted
*02 Cold Hold (41øF/45øF or below)
South Refrigerator Cevicihe at 46.1 degrees - top of the south refrigerator Guacamole at 52.8 degrees - bottom of the south refrigerator South Central Refrigerator Cooked chorizo at 54.5 degrees
*24 If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold i
*27 Cooling, heating, and holding capacities. Equipment
All four line POUR's were holding product above 41 degrees
APR 212017PASSED12 violations3 CRITICALDETAILS
APR 21
2017
PASSED
12 violations3 CRITICALDETAILS
*06 Discard TCS if date marked exceeds temp & time
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*31 Individual, disposable towels
Bar and dish hand sink
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies
*43 Light - 50 foot : Food and utensils area
*14 When to wash hands before donning new gloves
The only hand sink on the cook's line was blocked so cooks were donning gloves without washing their hands
*32 Equipment & Utensils resistant pit,chip, crazing
*02 Cold Hold (41øF/45øF or below)
POUR's from the window South POUR - guacamole at 50.6 degrees South Central POUR raw chrizio at 60.4 degrees Central POUR under counter - Shredded beef at 45.6 degrees North Central POUR in compli
*01 Cooling -- total 6 hours, 135-41øF
Cooked corn at 46.5 degrees after 7 hours in the refrigerator Green salsa at 60.1 degrees held more than 24 hours Red suace held for two days at
*25 HACCP-Plan submitted
*10 Clean Sight and Touch
Clean dishes with attached labels Inside the dishwasher is fillthy
APR 122017PASSED10 violations4 CRITICALDETAILS
APR 12
2017
PASSED
10 violations4 CRITICALDETAILS
*10 Clean Sight and Touch
Inside the dishwasher Labels left on clean containers
*19 One Inch Air Gap
Ice machine
*01 Cooling -- within 2 hours, 135-70øF
Tomato based sauce at 53.6 degrees
*02 Cold Hold (41øF/45øF or below)
Cooked chicken at 46.6 degrees - North Central POUR Tamales at 44.8 degrees - South Central POUR
*31 Handwashing lavatory - accessible
*06 Discard if TCS is in container w/ no date or day
Meat dated 03-07-2017
*43 Light - 50 foot : Food and utensils area
*20 Sewage disposal thru public sewage plant
Mop water dumped outside
*32 Approved Food Contact Equip.
Painted non NSF tortilla press Masa machine non NSF
*21 RFSM - Not On Site
APR 112017FAILED18 violations6 CRITICALDETAILS
APR 11
2017
FAILED
18 violations6 CRITICALDETAILS
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
Reheating without a heat source
*01 Cooling -- total 6 hours, 135-41øF
Green tomato Sauce at 54.5 - cooling more than 24 hours Green salsa cooling without adequate ice
*20 Sewage disposal thru public sewage plant
Mop water out the back door
*43 Light - 50 foot : Food and utensils area
*37 Storing the food at least 15 cm (6 inches) above the floor
Corn stored on the floor
*29 Cold/hot hold unit thermometer easily viewable
*10 Clean Sight and Touch
Inside the dishwasher
*35 Hair Restraints effective
Hair and beard nets missing
*32 Equipment and Utensils Multiuse Materials durable
Non NSF mixer
*14 When to wash hands before donning new gloves
Donning without washing gloves
*28 Do not exceed manuf. use by date
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing brisket on the dirty dish table
*03 Food products not maintained at 135øF or above
*22 Handlers-Certificate Not On Site
*25 HACCP-Plan submitted
*31 Individual, disposable towels
*19 Water & Plumbing in good repair- per code
Leaking pipes
*02 Cold Hold (41øF/45øF or below)
South POUR - Seafood salad at 46.0 degrees South Central POUR - Cheese held in the top doubled pan
OCT 132016PASSED9 violations3 CRITICALDETAILS
OCT 13
2016
PASSED
9 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
South POUR Cut avacado at 64.0 degrees - top of the POUR Sour Cream at 55.0 degrees - top of the POUr 2nd South POUR Cooked chicken at 52.1 degrees 3rd POUR Grilled onions in the top of the
*27 Cooling, heating, and holding capacities. Equipment
Storing TSC foods outside of refrigeration
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Drinks - Observed employee drinking in the dishwashing out of an open beverage
*34 Outer openings:closed,tight-fitting windows
Garage doors open without insect protection
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Containers of sanitizing solutions stored on the floor
*14 When to wash hands after handling soiled equip/utensil
Wait staff after handling dirty dishes
*25 HACCP-Plan submitted
Usage of a cyro vac machine requires a HACCP plan be submitted
*31 Individual, disposable towels
Bar and wait area
*01 Cooling -- within 2 hours, 135-70øF
Corn and beans in the WIR Tamales in banana leaves in the top of the POUR
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 →