Meso Maya Restaurant
11909 Preston Rd 1426, Dallas, TX 75252 · 75252 · Restaurant
Mostly clean — 15 of 20 passed, one prior failure
2024-01-22 Pass Routine CRITICAL 6
*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
2023-07-07 Pass Routine CRITICAL 9
*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
2023-01-12 Pass Routine CRITICAL 6
*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
2022-06-30 Pass w/ Conditions Routine CRITICAL 12
*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
2021-12-20 Pass Routine CRITICAL 6
*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
2021-06-15 Pass Routine CRITICAL 7
*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
2020-12-11 Pass Routine CRITICAL 6
*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)
2020-05-29 Pass Routine CRITICAL 8
*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)
2020-04-21 Pass Routine CRITICAL 5
*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
2019-10-22 Pass Routine CRITICAL 7
*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
2019-04-23 Pass Routine 3
*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
2018-11-08 Pass Routine CRITICAL 4
*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
2018-05-23 Pass Routine CRITICAL 4
*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
2017-11-27 Pass Routine CRITICAL 3
*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
2017-06-01 Pass Routine CRITICAL 6
*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
2017-05-05 Pass w/ Conditions Routine CRITICAL 11
*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
2017-04-21 Pass w/ Conditions Routine CRITICAL 12
*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
2017-04-12 Pass w/ Conditions Routine CRITICAL 10
*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
2017-04-11 Fail Routine CRITICAL 18
FAILED: *05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
Reheating without a heat source
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Green tomato Sauce at 54.5 - cooling more than 24 hours Green salsa cooling without adequate ice
FAILED: *20 Sewage disposal thru public sewage plant
Mop water out the back door
FAILED: *43 Light - 50 foot : Food and utensils area
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
Corn stored on the floor
FAILED: *29 Cold/hot hold unit thermometer easily viewable
FAILED: *10 Clean Sight and Touch
Inside the dishwasher
FAILED: *35 Hair Restraints effective
Hair and beard nets missing
FAILED: *32 Equipment and Utensils Multiuse Materials durable
Non NSF mixer
FAILED: *14 When to wash hands before donning new gloves
Donning without washing gloves
FAILED: *28 Do not exceed manuf. use by date
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing brisket on the dirty dish table
FAILED: *03 Food products not maintained at 135øF or above
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *25 HACCP-Plan submitted
FAILED: *31 Individual, disposable towels
FAILED: *19 Water & Plumbing in good repair- per code
Leaking pipes
FAILED: *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
2016-10-13 Pass Routine CRITICAL 9
*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 ·
Score calculated from inspection outcomes, violation severity & recency.
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