MICHELADAS RESTAURANT.

City of Dallas

2828 WEBB CHAPEL EXT · BACHMAN LAKE, DALLAS

Last inspected 2024.

20 inspections on record since 2016 · Last inspected Feb 2024.

Last inspected Feb 2024. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

240

total on record

LAST INSPECTED

FEB 2024

INSPECTION HISTORY

FEB 2

2024

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed WIC steak @ 45.5 F, WIC menudo @ 45.2 F, caldo @ 46.3 F

3 pts Other

*03 Food products not maintained at 135øF or above

Observed salsa @ 123.7 F and veggie soup @ 126.7 F

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Repair leak under bar 3-comp sink

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Repair all RICs and repair WIC observed to not hold temps @ 41 F or lower at all times

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Do not store items on hand wash sink. Keep accessible

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Repair rusted shelves in WIC

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean behind and underneath equipment, exterior of equipment

1 pts Sanitation

*44 Soiled receptacles and waste handling units cleaned

Maintain garbage disposal (dumpster) site clean and free of litter

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair walls and baseboards in kitchen

2 pts Sanitation

*22 Washing hands only at a designated hand sink

JAN 22

2024

FAIL 17 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed in WIC, Rice @ 44.8 F, pastor @ 45.1 F, raw beef @ 45.1 F, raw chicken @ 45.1 F, beans @ 44.7 F (refried), in RIC fajita @ 61.5 F, tripa @ 58.7 F, pastor @ 60.7 F, raw chicken @ 56.6 F, tromp

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Observed raw beef over RTE food, veggies, fries, observed raw eggs stored over cooked food in WIC

3 pts Sanitation

*10 Clean Sight and Touch

Observed mold inside ice machine and debris/food stains inside microwave, observed soiled knifes stored in RIC and on wall hangers

3 pts Sanitation

*14 When to wash hands before donning new gloves

after handling raw food (fish)

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Repair leak under 3-comp sink @ bar

2 pts Documentation & Training

*21 RFSM - Not On Site

Provide Food Manager on site during all hours of operation

2 pts Sanitation

*22 Washing hands only at a designated hand sink

not 3-comp sink

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Repair RICs observed not to hold temps @ 41 F or lower in kitchen and taco area

2 pts Sanitation

*32 Damaged Equipment

Repair damaged/torn gaskets on RIC/WIC

1 pts Employee Hygiene

*36 Cloths in-use for wiping food spills used for no other purpose

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Store food container in WIC under rusted shelfs with protective covering

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

molcajetes, knifes in kitchen and taco area

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean exterior of equipment when contamination occurs or if dirty/soiled, clean dirty venthood and RIC/WIC gaskets, remove tape covering on storage shelves in kitchen

1 pts Sanitation

*44 Solid waste to be discarded in approved landfill

Maintain garbage container site clean and free of litter/debris

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair baseboards and walls in hallway

1 pts Other

*47 Other Violations

Post 'choking poster' sign for public view

JAN 11

2024

FAIL 21 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed WIC steak @ 44.5 F, Beef WIC @ 44.2 F, menudo meat @ 44 F, pastor @ 46.4 F in RIC

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

Rapidly reheat birria in taqueria area to 165 F before placing in hot holding. Observed @ 91 F

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not storer raw eggs over RTE food and raw steak over jimaca juice in WIC

3 pts Sanitation

*10 Clean Sight and Touch

Observed inside of microwave dirty with food debris/accumulation and moldy soda nozzles @ fountain machine. Clean inside dirty RIF/RIC/WIC (food debris and loose liquids)

2 pts Other

*24 Shellfish tags kept for 90 days: record keeping

Provide shellstock tags for oysters dating back 90 days. Only three tags observed on site.

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

Provide food thermometer and a thermometer in RIC

2 pts Other

*31 Individual, disposable towels

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Replace rusted storage shelves in WIC

1 pts Other

*35 Jewelry Prohibition

Observed food employee with loose jewelry on wrists

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Keep bucket of chips 6 inches off floor, keep bucket of meat 6 inches off floor

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

molcajete

1 pts Other

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

Separate cut veggies & fruits stored together in same container

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Deep clean kitchen (exterior of equipment, counter/shleves), clean dirty RIF/RIC/WIC gaskets

1 pts Facility Condition

*43 Light bulbs, light shields provided

Repair light under venthood

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

1 pts Sanitation

*44 Refuse/recyclables area maintained in good repair

Clean and maintain garbage container (dumpster outside) free of debris and litter

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair broken floor tile, walls, baseboards, and loose faucet @ bar

1 pts Other

*47 Other Violations

Post 'choking poster' sign up for public view

1 pts Facility Condition

*46 Physical Facilities Premises

Repair urinals in men's restroom

OCT 21

2023

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Walk in cooler not cooling properly- door has no gaskets

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Observed dirty panel inside ice machine

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket not set up

2 pts Other

*24 Shellfish tags kept for 90 days: do not mix shellstock

Shell tags for oysters not on site

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

Observed prepared foods without date markings

2 pts Food Temperature

*29 Food thermometers provided and accessible

Observed cooler (white cooler) without thermometer.

2 pts Documentation & Training

*30 Does Establishment have a current valid permit posted?

Displayed food permit does not have proper CC code

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Observed hand sink with lemons (bar hand sink)

2 pts Facility Condition

*32 Maintain in Good Repair

Observed dirty bar shelves where glasses are stored. Observed salt/tajin in cooler doors. Stagnant water in reach in cooler.

1 pts Documentation & Training

*47 Other Violations

Current inspection report not displayed or signage stating it's available.

FEB 17

2023

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed clamato bottle (opened) in RIC @ 47.7 F

3 pts Sanitation

*10 Clean Sight and Touch

(9) Observed employee preparing oysters on soiled food-contact surface (push cart) with food debris/accumulation

3 pts Employee Hygiene

*15 Contact RTE Products w/ Bare Hands

Observed employee cut open RTE oysters with bare hands

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Leak under 3-comp sink behind bar and leaking faucet in women's restroom

2 pts Documentation & Training

*21 RFSM - Not On Site

ConsumerHealthRFSMandTemp.Dallascityhall.com

2 pts Other

*24 Shellfish tags kept for 90 days: record keeping

1 pts Pest Activity

*34 Pest control-routine inspections for

Observed cockroach crawling on dish machine and gnats in back corner of kitchen behind WIC

1 pts Other

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Observed ice build-up on food packages in RIC

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed ice scoop handle at bar touching ice directly, keep handle upright

1 pts Other

*45 Drying Mops-air dry

show all 20 inspections →

APR 13

2022

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed salsa in WIC held at 55 Degrees F. Observed cooked beef in RIC stored at 49 Degrees F.

3 pts Other

*03 Food products not maintained at 135øF or above

Observed salsa held at 110 Degrees F. Observed barbacoa held at 119 Degrees F.

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw shrimp stored over shredded cheese in RIC.

3 pts Sanitation

*10 Clean Sight and Touch

Observed dirty soda gun at bar. Observed dirty ice machine in kitchen.

2 pts Documentation & Training

*21 RFSM - Not On Site

RFSM expired. Call 214-670-8083 for renewal.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Observed handwash sink at bar used for storage.

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed ice scoop handle touching ice.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed dirty gaskets at RIC in bar. Observed dirty vent hood filters.

1 pts Other

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

NOV 2

2021

PASS 10 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Observed raw shrimp stored over a sauce in RIC.

3 pts Sanitation

*10 Sanitization after Cleaning

Dish machine sanitizer observed at 0 ppm Cl. Bottle empty.

2 pts Documentation & Training

*21 RFSM - Not On Site

RFSM not on site.

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

All coolers/freezers need easily viewable thermometers.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Observed handsink used for other purposes. Holding equipment.

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps in door at top, bottom, and handle.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Food not in use must be covered, walk-in-cooler.

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Replace broken trashcan, by the side door in kitchen.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean inside coolers and gaskets in kitchen and bar.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair holes in the wall near side door.

SEP 26

2021

FAIL 18 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Sanitation

*34 Controlling pests. Eliminating harborage conditions

Flies observed throughout. Roaches observed at dishwash area.

2 pts Plumbing & Waste

*23 Water, Plumbing,& Waste Water - Pressure

Repair water pressure to women's restroom.

3 pts Sanitation

*10 Sanitization after Cleaning

Observed employee just rinse vegetable dishes without sanitizing.

3 pts Pest Activity

*18 Restricted use pesticides

RAID not approved for food service areas.

2 pts Other

*31 Individual, disposable towels

2 pts Sanitation

*33 Rinsing procedures - 3 compartment sink

Properly set-up sink with wash, rinse, and sanitize.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Detail clean the entire kitchen area.

1 pts Sanitation

*45 Premises shall be maintained in good repair

Repair damaged wall in hallway. Repair leak at handwash sink. Replace missing floor tiles.

2 pts Sanitation

*32 Damaged Equipment

Rusty shelves observed in WIC.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

Do not reheat beef in food warmer.

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

1 pts Food Storage & Handling

*41 Food Labeling - Bulk food for self dispensing

drink dispensers

3 pts Employee Hygiene

*15 Contact RTE Products w/ Bare Hands

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee beverage stored above prep table.

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

vent hood

FEB 10

2021

PASS 11 violations

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw shrimp with cooked raw shrimp, raw chicken over cooked pork, raw beef over vegetable and drinks.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Observed bucket <100 Q.A.

3 pts Sanitation

*18 Toxic items labeling-non original container

Observed improperly labeled sanitizer bucket, chemical spray bottle not labeled

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Observed salt uncovered

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed ladles in food stored in RIC.

2 pts Sanitation

*32 Nonfood surfaces-design to be cleaned easily

Observed contact paper used as shelf liner, duct tape on ice machine lid

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed buildup on cooking equipment (non-food-contact)

1 pts Sanitation

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

Observed trash littered around dumpster

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

Cover trash in womens restroom

1 pts Sanitation

*47 Handwashing signage

provide hand wash signs

1 pts Other

*36 Cloths in-use for wiping between uses stored

observed wiping cloths left on prep tables

AUG 19

2020

PASS 9 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed opened clamato kept at ambient temperature

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw red meat over RTE food

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

Observed transition from handling raw meat to cooking shrimp without washing hands or changing gloves.

1 pts Pest Activity

*34 Remove dead/trapped pests

Observed cockroach nymph in hand sink

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed food on floor in WIC

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not use cups as scoops.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair baseboards

1 pts Plumbing & Waste

*46 Plumbing design, construction, and installation

Observed broken toilet tank cover patched with duct tape.

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

JUL 20

2020

PASS 13 violations

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Observed moldy cheese

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw shrimp over RTE

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Observed dish machine 0 ppm Chlorine

3 pts Employee Hygiene

*15 Bare hands contact with ready-to-eat foods

Do not touch RTE food with bare hands.

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

Label all spray bottles

2 pts Food Temperature

*27 Cooling method, criteria - smaller portions

Cool food in smaller portions on ice, lightly covered.

2 pts Food Temperature

*29 Food thermometers provided and accessible

Provide thermometers in all coolers

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Do not use hand sink for washing dishes. Use for hand washing only.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food in coolers

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Repair ice machine lid.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed dirty shelves, dirty outsides of food containers, dirty walls/floor

1 pts Other

*45 Drying Mops-air dry

dump mop water when finished mopping

1 pts Facility Condition

*44 Refuse/recyclables area maintained in good repair

Observed excessive trash in outdoor area outside of dumpster.

JAN 23

2020

PASS 6 violations

3 pts Other

*03 Food products not maintained at 135øF or above

Observed bean soup 103 degrees F

3 pts Food Storage & Handling

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw shrimp in container with cooked shrimp

2 pts Plumbing & Waste

*23 Water, Plumbing,& Waste Water - Pressure

Observed hand sink at bar with no cold water

2 pts Sanitation

*31 Handwashing lavatory - allow convenient

Do not block hand sink

1 pts Food Temperature

*38 Thawing. under running water criteria

Observed fish at ambient temperature

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Observed cracked and damaged plate

JAN 13

2020

FAIL 20 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed diced onions 54 degrees F. Unit was 47 degrees F.

3 pts Other

*03 Food products not maintained at 135øF or above

Observed beef 89 degrees F and 80.4 degrees F.

3 pts Food Storage & Handling

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Observed raw chicken over raw beef.

3 pts Sanitation

*10 Other sanitizer use - manufacturer label direction

Observed sanitizer bucket <150 ppm.

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

Label spray bottles.

2 pts Documentation & Training

*21 RFSM - Not On Site

RFSM not on site.

2 pts Other

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

insufficient hot water.

2 pts Food Temperature

*27 Cooling method, criteria - smaller portions

Observed rice cooling in large portion at ambient temperature.

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

Observed inconsistent date marking

2 pts Food Temperature

*29 Food thermometers provided and accessible

Observed several missing thermometers.

2 pts Other

*24 Shellfish tags kept for 90 days: record keeping

Keep shell stock tags on site for 90 days past harvest date.

2 pts Other

*31 No soap at handsink

No soap at hand sink

2 pts Sanitation

*32 Equipment & Utensils smooth easily cleanable

Observed duct tape used throughout kitchen. Must be easily cleanable.

1 pts Pest Activity

*34 Pest Control

Provide pest control records.

1 pts Employee Hygiene

*35 Hair Restraints effective

Observed employee in kitchen without hair restraint.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Observed open containers in WIC.

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed using cups as scoops.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed dirty throughout kitchen.

1 pts Employee Hygiene

*44 Maintaining refuse areas and enclosures

Oserbed garbage overflowing from dumpster, litter around dumpster, and grease spilled from barrel.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair floor tiles, seal sinks to wall.

JUL 3

2019

PASS 6 violations

2 pts Food Temperature

*27 Cooling method, criteria - placing the food in shallow pans

Place food in smaller shallow containers to cool more rapidly.

3 pts Food Storage & Handling

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed raw meat and seafood over vegetables and RTE foods.

2 pts Food Temperature

*29 Food thermometers provided and accessible

Provide thermometers inside all coolers and stem thermometer for food.

1 pts Food Temperature

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover food while cooling

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Repair ice machine and WIC gaskets

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair floor and ceiling tiles.

JUL 2

2019

FAIL 21 violations

3 pts Food Temperature

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Observed juice opened and stored at room temperature. Label says "refrigerate after opening*

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Observed rotten tomato. Debris floating in drink mixer.

3 pts Sanitation

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

Dishes sanitized at <10ppm chlorine

3 pts Sanitation

*14 When to wash hands before donning new gloves

Wash hands before donning gloves

3 pts Employee Hygiene

*15 Bare hands contact with ready-to-eat foods

Observed touching cut onions with bare hands.

3 pts Plumbing & Waste

*19 One Inch Air Gap

Provide air gap for ice machine drainage.

2 pts Documentation & Training

*21 RFSM - Not On Site

No RFSM on site

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

No food handler certificates.

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

No date marking observed

2 pts Food Temperature

*29 Food thermometers provided and accessible

Provide thermometers in all coolers. Provide stem thermometer.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Observed dishes in hand sink.

2 pts Sanitation

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use shopping bag as food contact surface.

1 pts Pest Activity

*34 Pest Control

Observed excessive flies in establishment.

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

Keep wiping cloths in sanitizer bucket.

1 pts Food Storage & Handling

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food in coolers. Cover black pepper while in storage behind bar.

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

Invert clean dishes

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Standing water observed on floor. Clean floors, walls, shelves throughout kitchen. Clean bottom of RIC. Clean top of dish machine.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair broken floor and ceiling tiles. Keep attic closed.

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

Provide covered trash in womens restroom.

1 pts Sanitation

*47 Handwashing signage

Provide hand wash signage at all hand sinks including restrooms.

3 pts Food Storage & Handling

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed raw meat and seafood over vegetables and RTE foods.

JAN 15

2019

PASS 10 violations

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

1 pts Facility Condition

*43 Light bulbs, light shields provided

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

2 pts Sanitation

*32 Damaged Equipment

broken ice machine

1 pts Sanitation

*39 Keep utensils handles upright or protected

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Food Storage & Handling

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

cover all foods inside the wic

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

JUL 8

2018

PASS 9 violations

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

NOV 30

2017

PASS 10 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

open top reach in cooler not under 45

2 pts Food Storage & Handling

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

no date marking on all prepared food

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

2 pts Other

*29 Sanitizing solutions, testing devices

need test strips for chlorine (dishmachine) and quatenary test strips for bar sinks

2 pts Other

*25 HACCP-Method for monitoring & controlling

HACCP method is needed for ceviche menu item

2 pts Sanitation

*32 Damaged Equipment

repair or replace reach in cooler with open top on prep station

3 pts Other

*03 Food products not maintained at 135øF or above

hot steam table not at 135

1 pts Sanitation

*39 Store equipment & utensils - avoid contamination

clean bar straws container holder

MAY 8

2017

PASS 7 violations

2 pts Other

*31 Individual, disposable towels

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

food stored on the floor of the walk in cooler

2 pts Sanitation

*32 Damaged Equipment

reach in cooler needs repairs;

1 pts Sanitation

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

separate raw chicken from raw seafood in the reach in cooler

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

leaking pipe under the 3-compartment sink

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine thoroughly

NOV 9

2016

PASS 12 violations

3 pts Food Temperature

*02 Untreated shell eggs need to be at 45§F or <

raw eggs left out on the counter. measured temperature at 75 degrees F. employee abruptly discarded the eggs

3 pts Food Storage & Handling

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw eggs stored on the third shelf above cooked foods in walk incooler;

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

carrots stored on the floor of the walk in cooler

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

leak at hand sink next to the three compartment sink in the food prep area.

1 pts Sanitation

*39 Keep utensils handles upright or protected

ice scoop must be inside the ice machine with the handle upright

2 pts Food Storage & Handling

*28 Date marking commercially prepared of RTE/PHF

date mark all potentially hazardous foods

2 pts Sanitation

*32 Damaged Equipment

repair the shelves of the coolers in the food prep area.

2 pts Other

*31 Individual, disposable towels

no paper towels at the hand sink inside the taqueria

1 pts Pest Activity

*34 Pest Control

flies observed in the food prep area

2 pts Documentation & Training

*21 RFSM - Not On Site

The registered food service manager must be present at all times

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean dirty fan covers inside the cooler in the bar area

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

all employees that work directly with food must obtain a valid food handler card

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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