Panaderia & Restaurant Guatemalteca
11055 Dennis Rd #17, Dallas, TX 75229 · 75229 · Restaurant
Passed all 20 inspections — critical violations noted
2023-11-02 Pass Routine CRITICAL 10
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATES FROM COOLER.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*10 Clean Sight and Touch
CLEAN FOOD PREP. TABLES, FREEZERS , COOLERS.
*45 Premises shall be maintained in good repair
REPLACE WORN GASKETS FROM COOLERS, REPLACE MISSING CEILING TILES AND FLOOR TILES
*47 Permit/license posted
SALES TAX PERMIT.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*34 Outer door: solid,selfclosing,tightfitting
KEEP BACK DOOR CLOSED
*02 Cold Hold (41øF/45øF or below)
KEEP ALL COLD FOOD FROM SPECIAL STATION AT 41'F OR LOWER AT ALL TIMES
*36 Cloths in-use for wiping between uses stored
REPLACE DAMAGED FLOOR TILES AND MISSING CEILING TILES.
*19 One Inch Air Gap
THREE COMPARTMENT SINK.
2023-03-07 Pass Routine CRITICAL 11
*45 Premises shall be maintained in good repair
REPLACE ALL MISSING CLOVE MOLDING FROM BOTTOM OF WALLS. CHECK CONDENSATION OF WALK IN COOLER.
*39 Keep utensils handles upright or protected
KEEP ALL HANDLES UPRIGHT.
*47 Handwashing signage
*24 Food Label- manufacture/packer/distrubtor name
*02 Cold Hold (41øF/45øF or below)
MIXED VEGETABLES 47'F, PORK 45'F
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DIRTY HANDLES OF COOLERS AND FREEZERS. CLEAN SHELVES.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS.
*18 Toxic items stored above food/utensils
STORE ALL CHEMICAL AT BOTTOM SHELF.
*37 Storing the food at least 15 cm (6 inches) above the floor
STORE ALL FOOD PRODUCTS OFF THE FLOOR.
*36 Cloths in-use for wiping between uses stored
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY
2022-08-18 Pass Routine CRITICAL 10
*43 Light - 50 foot : Food and utensils area
ABOVE STOVE.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN STORAGE SHELVES, EXTERIOR OF EQUIPMENT AND CONTAINERS, FLOOR OF STANDING WATER FROM AREAS BELOW FREEZER AND HAND SINK, STOVE,
*21 RFSM - Not On Site
NOT ON SITE
*10 Clean Sight and Touch
*27 Cooling method, criteria - smaller portions
STORE TAMALES IN SHALLOW PAN FOR COOLING INSTEAD OF 10 INCHES DEEP CONTAINER.
*24 Food Label- manufacture/packer/distrubtor name
*03 Food products not maintained at 135øF or above
TAMALES 131'F
*18 Toxic items storage adjacent to food/utensils
*45 Premises shall be maintained in good repair
REPAIR LEAK FROM HAND SINK. CLOSE ALL OPENING FROM WALLS AND CEILING . FINISH ALL YOUR WALL AND DOORS REPAIR AT ONCE. CHECK WALK IN COOLER OF CONDENSATION WATER FROM COOLER FANS. REPLACE ALL MISSING C
2022-07-19 Pass w/ Conditions Routine CRITICAL 14
*39 Utensils, single serve items 6 inches off - floor
*02 Cold Hold (41øF/45øF or below)
PORK 69'F
*24 Food Label- manufacture/packer/distrubtor name
*06 Discard TCS if date marked exceeds temp & time
REMOVE ALL EXPIRED FOOD PRODUCTS, i.e. FLAN 6-3-22
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*10 Clean Sight and Touch
CLEAN ALL REFRIGERATION UNITS.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES FROM WALK IN COOLER, DUSTY KITCHEN AIR VENTS,
*45 Premises shall be maintained in good repair
CLOSE ALL OPENING FROM WALLS AND CEILING . FINISH ALL YOUR WALL AND DOORS REPAIR AT ONCE.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
*34 Pest Control
FRUIT FLIES AND FLIES IN KITCHEN.
*03 Food products not maintained at 135øF or above
TAMALES 128'F, 130'F, 122'f
*18 Toxic items storage adjacent to food/utensils
OBSERVED CHEMICAL BOTTLES STORED BY FOOD EQUIPMENT.
*21 RFSM - Not On Site
*31 No soap at handsink
2021-12-07 Pass Routine CRITICAL 12
*24 Food Label- manufacture/packer/distrubtor name
TO ALL PREPACKAGED PRODUCTS.
*34 Outer openings:closed,tight-fitting windows
SEAL BOTTOM OF BACK DOOR.
*03 Food products not maintained at 135øF or above
RICE 113'F
*10 Q.A. PPM - follow manufacturer's direction
0 PPM
*40 Single use articel wrapped or dispensed
KEEP ALL TO GO BOXES PROTECTED.
*47 Handler-Certificate Not on site
*42 Floors/walls/ceiling/nonfood dirty
CLEAN HANDLES OF SINKS, COOLERS AND FREEZERS. CLEAN CEILING VENTS, SHELVES AND EXTERIOR OF FOOD CONTAINERS.
*18 Toxic items labeling-non original container
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND FOOD EQUIPMENT.
*45 Premises shall be maintained in good repair
REPLACE ALL MISSING CEILING TILES., CLOSE ANY OPENING FROM WALLS
*39 Keep utensils handles upright or protected
KEEP ALL UTENSILS WITH HANDLE UPRIGHT.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*31 Handwashing lavatory - accessible
DO NOT STORE ANY ITEM IN FRONT OF HAND SINKS.
2021-04-14 Pass Follow-up CRITICAL 6
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GAPS BETWEEN FOOD PREP. TABLES.
*38 Thawing. under running water criteria - water velocity
KEEP PRODUCTS THAWING UNDER RUNNING WATER
*03 Food products not maintained at 135øF or above
TAMALES 131'F
*45 Premises shall be maintained in good repair
CLOSE ANY OPENING FROM CEILING AND CEILING.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED FRUIT FLIES
*36 Cloths in-use for wiping between uses stored
2021-03-17 Pass w/ Conditions Routine CRITICAL 12
*24 Food Label- manufacture/packer/distrubtor name
TO ALL PREPACKAGED PRODUCTS.
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER SUCH AS BLEACH TO SANITIZER IT.
*34 Pest Control
OBSERVED FRUIT FLIES
*09 Preventing contamination when tasting
OBSERVED EMPLOYEE TASTED FOOD PRODUCTS WITH FINGER, COS.
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
TAMALES 122'F
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE IN COOLER FOR NO MORE THAN 7 DAYS. RE-DATE PRODUCTS WHEN IT IS MOVE FROM FREEZER TO COOLER.
*43 Light bulbs, light shields provided
*02 Cold Hold (41øF/45øF or below)
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DIRTY CEILING AND WALLS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED SEVERAL OPENED BOTTLES OF SODA FROM KITCHEN AND COOLER.
*6 Discard PHF is exceeds time/temp combinations
HAM 1-21-21, BOLOGNA 1-1-21
2020-08-18 Pass Follow-up CRITICAL 9
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEMS IN HAND SINK.
*18 Toxic items storage adjacent to food/utensils
STORE IT AWAY FROM FOOD N EQUIPMENT .
*47 Handwashing signage
*39 Keep utensils handles upright or protected
TO GO UTENSIL
*24 Food Label- manufacture/packer/distrubtor name
FOR ALL PREPACKAGED PRODUCTS
*34 Controlling pests. Eliminating harborage conditions
FRUIT FLIES
*42 Floors/walls/ceiling/nonfood dirty
WALLS, HANDLES OF COOLERS/ FREEZERS
*28 Date marking > 24 hrs,on site,temp 41F
DATE FOOD PRODUCTS
*02 Cold Hold (41øF/45øF or below)
DICED TOMATOES 49'F, SHREDDED CHEESE 49'D, BEANS 49'F, FROM COOK LINE PREP. COOLER. KEEP LID CLOSED AFTER USE AND CHECK TEMPERATURE AFTER 30 MINUTES.
2020-07-22 Pass w/ Conditions Routine CRITICAL 14
*06 Discard TCS if date marked exceeds temp & time
REMOVE ALL EXPIRED PRODUCTS - i.e. MILK 6-17-20
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINK
*41 Food storage containers, identified with common name of food.
CONTAINERS
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
JUICE AND MILK DRINK 50'F
*34 Controlling pests. Eliminating harborage conditions
FRUIT FLIES
*47 Other Violations
APPLY STATE OF TEXAS FOOD MANUFACTURES PERMIT FOR ALL YOUR SELF SERVE PREPACKAGED PRODUCTS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD WITH USE BY DATE UP TO 7 DAYS .
*36 Cloths in-use for wiping between uses stored
*38 Thawing. under running water criteria - water velocity
PRODUCTS THAWING IN STANDING WATER
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER FOOD FROM WALK IN COOLER
*31 Handwashing lavatory - used for other purpose
DO NOT LEAVE ITEMS IN HAND SINK
*24 Food Label- manufacture/packer/distrubtor name
FOR ALL PREPACKAGED PRODUCTS
*22 Washing hands only at a designated hand sink
2020-01-22 Pass Follow-up CRITICAL 9
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM COOLERS AND FREEZER
*07 Food safe, good condition, unadulterated, and honestly presented
OBSERVED MOLD ON CHOCOLATE. PERSON IN CHARGE DISCARD PRODUCTS ON SITE WITHOUT MY REQUEST
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*10 Clean Sight and Touch
ICE MACHINE INTERIOR
*42 Floors/walls/ceiling/nonfood dirty
HANDLES OF ALL COOLERS AND FREEZERS
*39 Utensils, single serve items 6 inches off - floor
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEES' BEVERAGES FROM FOOD PREP. TABLES
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL PREPACKAGED DESSERT FROM CUSTOMER SELF SERVE FREEZER AND APPLY FOR A STATE OF TEXAS FOOD MANUFACTURE PERMT.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
2019-12-23 Pass w/ Conditions Routine CRITICAL 14
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL CUSTOMER SELF SERVED PRODUCTS WITH NAME OF YOUR BUSINESS
*36 Cloths in-use for wiping between uses stored
*18 Use toxics according to additional condition
SANITIZER BUCKET 200 PLUS PPM
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR
*10 Clean Sight and Touch
CAKE PANS, CAN OPENER, ICE MACHINE
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
*45 Premises shall be maintained in good repair
REPAIR STAND FROM WAIT STATION HAND SINK
*37 Storing the food at least 15 cm (6 inches) above the floor
BANANA
*02 Cold Hold (41øF/45øF or below)
EGG 50'F, HOT DOG 48'F
*46 Covered waste receptacle for women's restroom
*38 Thawing. under running water criteria - water velocity
KEEP WATER RUNNING WHILE PRODUCTS THAWING IN WATER
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING PIPE FROM HAND SINK
*47 Other Violations
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
2019-07-01 Pass Routine CRITICAL 9
*18 Toxic items stored above food/utensils
Four different places in the store
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over cooked food products
*11 Food not re-served after being served or sold to consumer
Hot sauce
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*34 Outer door: solid,selfclosing,tightfitting
*07 Food safe, good condition, unadulterated, and honestly presented
Repackaging food products without a valid Texas State Food Manufactures Permit Search for "Texas State Food Manufacturing Permit" alos Search for :Texas State Dairy Manufacturing Permit"
*10 Clean Sight and Touch
Labels left on clean dishes
*37 Storing the food at least 15 cm (6 inches) above the floor
2019-06-03 Pass w/ Conditions Routine CRITICAL 10
*07 Food safe, good condition, unadulterated, and honestly presented
Frozen dessert manufacturing without a license form the Sate of Texas
*20 Grease Trap Tickets
*38 Thawing. under running water criteria -thawed RTE <41F
*31 Handwashing lavatory - accessible
*03 Vending Machine. Hot Hold (135øF or higher)
Chicken tamales held at 117.1 degrees
*14 When to wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 RFSM - Not On Site
*19 Backflow prevention device - air gap
This is a repeated violation
*02 Cold Hold (41øF/45øF or below)
Tamales at 57.7 degrees in a non working refrigerator
2018-12-05 Pass Routine CRITICAL 12
*21 RFSM - Not On Site
*39 Except for refilling a consumer's drinking cup or container without contact between the pouring
*22 Handlers-Certificate Not On Site
*31 Handwashing lavatory - accessible
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat and dirty dishes in the same sink
*38 Thawing. under running water criteria - water velocity
*37 Storing the food at least 15 cm (6 inches) above the floor
*32 Approved Food Contact Equip.
Bowls used as scoops
*14 When to wash hands after handling soiled equip/utensil
*47 RFSM Certificate - Not Display
*42 Nonfood-contact surfaces material
Foil lined surfaces
*40 Reuse of single service articles
2018-11-20 Pass w/ Conditions Routine CRITICAL 13
*21 RFSM - Not On Site
*33 Manual warewashing equipment, wash solution temp.
*07 Food safe, good condition, unadulterated, and honestly presented
*34 Outer openings:closed,tight-fitting windows
*47 RFSM Certificate - Not Display
*45 Living or sleeping quarters, separation
*07 Food safe, good condition, unadulterated, and honestly presented
Packaged food products without a food manufacturing license
*10 Chlorine sanitizer concentration, minimum temp.
*14 When to wash hands before donning new gloves
*18 Toxic items stored above food/utensils
Bleach stored over food
*45 Lockers to be used to store personal items
*19 One Inch Air Gap
Ice machine
*43 Light - 50 foot : Food and utensils area
2018-06-14 Pass Routine 6
*07 Food safe, good condition, unadulterated, and honestly presented
Packaged foods without labels
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
Cardboard lined shelves
*22 Handlers-Certificate Not On Site
*43 Light - 50 foot : Food and utensils area
*39 Store all equipment & utensil covered or inverted
2017-12-12 Pass Routine CRITICAL 8
*42 Nonfood-contact surfaces material
Foil lined surfaces
*31 Handwashing lavatory - accessible
*07 Food safe, good condition, unadulterated, and honestly presented
Unlabeled foods products
*19 One Inch Air Gap
Ice maker
*21 RFSM - Not On Site
*01 Cooling -- within 2 hours, 135-70øF
Cooked beef and beef stew cooling on the counter
*10 Clean Sight and Touch
Old labels on the containers
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
2017-12-04 Pass w/ Conditions Routine CRITICAL 13
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Defrosting meat in the same set of sinks with dishes inside the sink
*40 Reuse of single service articles
*37 Storing the food at least 15 cm (6 inches) above the floor
*38 Thawing. under running water criteria
Thawing pork in th dish sink
*21 RFSM - Not On Site
*19 One Inch Air Gap
Ice maker - TRIPLE REPEAT
*28 Date marking > 24 hrs,on site,temp 41F
*42 Dirty nonfood contact surfaces
Foil lined surfaces
*18 Toxic items stored above food/utensils
Paint and WW 40 above food
*01 Cooling -- total 6 hours, 135-41øF
Cooling rice, tamales etc. without a quick cooling method Rice cooling on the counter at 84.4 degrees
*02 Cold Hold (41øF/45øF or below)
Display refrigerator cut fruit at 47.4 degrees
*45 Living or sleeping quarters, separation
*10 Clean Sight and Touch
2017-09-26 Pass Routine CRITICAL 7
*29 Food thermometers provided and accessible
*37 Storing the food at least 15 cm (6 inches) above the floor
two bags of rice stored on the floor of the kitchen area
*32 Damaged Equipment
replace the cold water knob/handle on the 3-compartment sink
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 43.3 degrees F
*27 Cooling, heating, and holding capacities. Equipment
warmer for the chicken tamales was set at a temperature below 135 degrees F
*03 Food products not maintained at 135øF or above
chicken tamales measured at 128 degrees F and 132 degrees F
*42 Dirty nonfood contact surfaces
dusty fan covers inside the walk in cooler
2017-04-19 Pass Routine CRITICAL 10
*31 Handwashing lavatory - accessible
*39 Store all equipment & utensil covered or inverted
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*18 Toxic items used according to law
Raid
*22 Handlers-Certificate Not On Site
*19 One Inch Air Gap
Ice machine
*36 Cloths in-use for wiping between uses stored
*40 Reuse of single service articles
*07 Packaged food shall be labeled as specified in law
Individual sales of packaged items
*10 Chlorine sanitizer concentration, minimum temp.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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