Restaurant Raul
5336 Singleton Blvd, Dallas, TX 75212 · 75212 · Restaurant
Passed all 16 inspections — critical violations noted
2023-12-18 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all made & commercially made food products that are kept for more than 24 hrs
*29 Cold/hot hold unit thermometer easily viewable
*32 Nonfood surfaces-design to be cleaned easily
Remove plastic wrapping from from reach-in cooler to allow easy cleaning
*34 Pest control-routine inspections for
Flies observed in kitchen
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all foods to prevent contamination
*39 Store all equipment & utensil covered or inverted
Have all containers/pot & pans inverted so that nothing falls into them
*41 Food storage containers, identified with common name of food.
Label bulk spice containers
*42 Dirty nonfood contact surfaces
Clean/finish clean built up grease on cooking equipment
*45 Premises shall be maintained in good repair
Finish fixing leaks in roof & replace ceiling tiles
2023-06-21 Pass Routine CRITICAL 8
*21 Outfitter-Certified Food Manager
Renew expired Registered Food Service Manager Certificates with City of Dallas
*28 Date marking > 24 hrs,on site,temp 41F
Date mark commercially & prepared foods
*32 Equipment & Utensils resistant pit,chip, crazing
Replace damaged/pitted equipment
*34 Outer door: solid,selfclosing,tightfitting
Add weather stripping to door in kitchen
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all foods in reach-in cooler
*45 Premises shall be maintained in good repair
Fix leak in 3-compartment sink
*20 Grease Trap Tickets
Provide/keep most current liquid waste manifest available
*18 Toxic items storage adjacent to food/utensils
Do not place clean utensils next to chemicals
2022-12-28 Pass Routine CRITICAL 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw shelled eggs with ready-to-eat food products
*28 Date marking > 24 hrs,on site,temp 41F
Date mark any ready-to-eat food kept for more than 24 hours
*31 No soap at handsink
Provide soap at all hand sinks
*42 Dirty nonfood contact surfaces
Clean grease build-up in vent hood filters
*45 Premises shall be maintained in good repair
Fix/replace broken floor tiles
*47 Other Violations
2022-06-25 Pass Routine CRITICAL 8
*18 Toxic items storage adjacent to food/utensils
Chemical spray bottles in the kitchen area
*27 Cool TCS foods using proper methods
Observed food being stored at room temperature, must cool food with the proper method
*39 Cutting surfaces.
Replace damaged cutting boards-kitchen
*42 Dirty nonfood contact surfaces
Observed encrusted grease build-up at cooking equipment (stove top range)
*45 Premises shall be maintained in good repair
Repair reach-in-cooler in the kitchen, running high 55 F/higher
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at the time of inspection-restore hot water at once
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Protect bulk ingredient bins by covering them when not used
*21 RFSM - Not On Site
No RFSM on site (Raul Orelos/expired)
2021-10-24 Pass Routine CRITICAL 11
*47 Other Violations
Observed strong sewage smell throughout the establishment
*42 Ventilation hood systems
Detail clean the vent hood filters
*27 Cooling method, criteria - placing the food in shallow pans
Observed containers (large ) cooling at room temperature. Must use a proper method to cool food down
*22 Accredited food handler certificate - 60 days
All food handlers must be trained in food safety
*03 Food products not maintained at 135øF or above
Beef tripe observed at 126 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Food employees must drink in approved containers / drink in a designated area
*28 Date marking > 24 hrs,on site,temp 41F
Must date mark all RTE foods cooked. stored in reach in cooler more than 24 hours
*10 Clean Sight and Touch
Large mixing bowl must be cleaned after every use
*34 Pest Control
Roach observed in bulk flour
*40 Handle & dispense of cleaned utensils, single-use
Store clean utensils in one direction/ handles face up
*02 Cold Hold (41øF/45øF or below)
2021-04-28 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
RI cooler at 51F must be maintain at 40 F or below to maintain proper food temperature
*39 Equipment in good repair and proper adjustment.
cooler units broken and warmers not working at front service area must be replace or repair to proper condition RI cooler front area leaking water must be replace or repair to proper condition
*24 Food Labeling- with common name of the food
missing food labeling on all food containers must be have labels on all food containers in all areas
*10 Equipment and Utensils Cleaning-contamination
WI cooler unit dirty with mold , stagnant water and soils accumulations must be clean to avoid cross contamination plastic curtain dirty mold inside WI cooler unit must be clean to avoid contaminat
*43 Ventilation hood-prevent grease dripping
vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors inside WI cooler dirty with soils, mold and stagnant water must be clean to avoid cross contamination
*45Physical Facilities Floors,Walls,Ceilings
floors inside WI cooler with rough and cracks surfaces must be replace or repair with smooth surfaces and easy to clean ceiling in different areas detach from frame or rib holders must be replac
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on all food containers must be have date marks on all food containers
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers without covers or lids on all areas must be have covers or lids to avoid cross contamination
*15 Bare hands contact with ready-to-eat foods
bare hands contact with RTE foods during inspection must be wash hands and use gloves when handling RTE foods to avoid employee contamination
*29 Sanitizing solutions, testing devices
missing sanitizing solutions in all areas sanitizer bucket at 100 ppm chlorine concentration 3c sink at 50 ppm chlorine concentration must be have it during operational hours
2020-10-29 Pass Routine CRITICAL 11
*39 Equipment in good repair and proper adjustment.
cooler units not working on meat market area 51 F must be maintain a proper temperature of 40 F or below
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
grounding meat equipment on top of raw meat must be dispose and clean equipment to avoid chemical and cross contamination by foreign elements
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers covers dirty with grease accumulations, food debris and soils deposits must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers without covers or lids on all areas food containers must be covered or have lids to avoid cross contamination
*24 Food Labeling- with common name of the food
missing labels on food containers in all areas must be labeling food containers in all areas
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be have date marks on all food containers
*03 Food products not maintained at 135øF or above
meat in sauce 108 F rice 132 F and beans 108 F food must be be have proper temperature of 135 F or above on service line
*45 Premises shall be maintained in good repair
ceiling tiles broken by water leaks on all areas must be replace and repair ceiling to avoid cross contamination
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration of sanitizing solution at ware washing machine must be at 50 ppm chlorine concentration
2020-07-16 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs store above tortillas packages must be stored raw and cooked food separated
*36 Cloths in-use for wiping between uses stored
*41 Food Labeling - Bulk food for self dispensing
missing labels on bulk containers must be have labels on food containers
*39 No equipment & utensil under contamination sources
coffee cup on top of food surfaces avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks on food containers must be have date marks on food containers
*02 Cold Hold (41øF/45øF or below)
grilled chicken 59 F , soup 56 F, must be 40 F or below
*45 Premises:Cleaning, frequency and restrictions
premises must be maintained and clean must be have regular schedule or frequency cleaning
*24 Food Labeling- with common name of the food
missing labels on food containers inside WIC unit must be have labels all food containers
2019-11-25 Pass Routine 1
*42 cleaning hermetically sealed containers of food or visible soil before opening
containers in back area dirty with soils and grease accumulations
2019-10-24 Pass w/ Conditions Routine CRITICAL 12
*37 Food shall be protected from cross contamination by protecting food containers that are received
missing covers or lids on food containers in all areas must be protect all food containers with lids and covers on all areas
*41 Food storage containers, identified with common name of food.
missing labels in food containers on all areas must be label food containers on all areas
*22 Handlers-Certificate Not On Site
missing food handler cards must be have food handler cards
*32 Equipment and Utensils Multiuse Materials durable
using thank you bags and trash bags as food containers using recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination
*29 Sanitizing solutions, testing devices
missing sanitizing solutions on all areas must be have sanitizer buckets and set up 3c sink 100 ppm chlorine concentration on sanitizer buckets 50 ppm chlorine concentration on 3c sink
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing body fluids clean up procedures / spill kit
*34 Devices to stun/electrocute flying insects
missing blue lights on all areas must be have blue lights in all areas
*39 Cooking equipment free of encrusted grease
cooking equipment dirty with soils and grease deposits must be clean to avoid cross contamination
*06 Discard TCS if date marked exceeds temp & time
expired date marking on food containers inside cooler units must be discard expired dates food containers to avoid cross contamination
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
mixed raw food containers with cooked containers inside cooler units must be separate raw food containers from CTS food containers
*10 Sanitization after Cleaning
all equipment must be sanitize after cleaning
2019-04-04 Pass Routine CRITICAL 20
*03 Food products not maintained at 135øF or above
rice 113'f
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed no lid/cover for all food containers in wic- repeat violation ->issued citation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs and cooked meat store next to each other
*10 Clean Sight and Touch
provide cleaning for the coolers, prep area
*28 Date marking > 24 hrs,on site,temp 41F
cheeses, meats in wic - repeat violation -> issue citation
*22 Handlers-Certificate Not On Site
*34 Outer openings:closing holes, gaps
observed front door is open
*36 Cloths in-use for wiping between uses stored
*24 Food Labeling- with common name of the food
all flour contaiers
*45Floor, wall, ceiling - Exposed material
fixed the damaged tiles on the ceiling
*03 Food products not maintained at 135øF or above
rice: 113'f
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover and lid for all food containers
*34 Outer openings:closing holes, gaps
observed front door is open
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs and cooked meat store next to each other
*10 Clean Sight and Touch
provide cleaning for the coolers, prep area
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
cheeses, meats
*41 Food Labeling - Bulk food for self dispensing
all flours containers, mexican snack
*45Floor, wall, ceiling - Exposed material
fix the damaged tiles on the ceiling
*36 Cloths in-use for wiping between uses stored
2018-09-24 Pass Routine 4
*36 Cloths in-use for wiping between uses stored
stored on 3 comp
*39 Equip sealed if it is exposed to spillage
seal 3 comp sink
*42 Floors/walls/ceiling/nonfood dirty
clean kitchen equipment
*21 RFSM - Not On Site
must renew
2018-03-20 Pass Routine CRITICAL 10
*45 Ceiling easily cleanable and light in color
Ceiling not easily cleanable.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Plastic basket used to scoop tortilla chips. Tongs resting on cooked fajita meat with handles on meat.
*24 Food Labeling- with common name of the food
Multiple non-orginal containers containing spiced in back storage area lacking labels.
*18 Toxic items stored above food/utensils
Bottle of opened Pepto Bismal stored above other foods in walk in cooler.
*31 Handwashing lavatory - allow convenient
pot containing dirty mop cloths stored in hand wash sink.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Multiple items in walk in cooler stored without covering.
*10 Clean Sight and Touch
French fry cutter in storage area shows food debris still on it.
*07 Food safe, good condition, unadulterated, and honestly presented
Cabbage in walk in cooler cut with dark spots.
*42 Nonfood-contact surfaces material
Some shelving in back kitchen shows signs of wear and rust.
*43 Light bulbs, light shields provided
Florescent lighting above service counter not shielded.
2017-08-29 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
NO DATES ON ANY FOOD ITEMS IN WIC
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD ITEMS IN WIC NEED TO BE COVERED
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS
*31 Handwashing lavatory - used for other purpose
ITEMS IN BACK HAND SINK
*02 Cold Hold (41øF/45øF or below)
SALSA 47, PICO 47 DEGREE F
*19 Water & Plumbing in good repair- per code
FIX LEAK AT HAND SINK AND INSIDE WIC
*29 Food thermometers provided and accessible
IN WIC NEED PROBE THERMOMETER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS BY MICROWAVE
*18 Toxic items storage adjacent to food/utensils
AMMONIA STORED NEXT TO FOOD EQUIPMENT
2017-03-13 Pass Routine CRITICAL 10
*39 Store all equipment & utensil covered or inverted
ALL SINGLE SERVICE ITEMS, TO GO PLATES
*22 Washing hands only at a designated hand sink
*31 Handwashing lavatory - used for other purpose
HAND SINK USED FOR TOWELS
*28 Date marking > 24 hrs,on site,temp 41F
ALL FOOD IN WIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER VEGETABLE IN COOLER
*19 Hand sink water temperature below 110'F
AT FRONT HAND SINK
*29 Food thermometers provided and accessible
IN WIC
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN WIC
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*02 Cold Hold (41øF/45øF or below)
PICO 51 DEGREE F, SALSA 47 DEGREE F RAW EGGS AT ROOM TEMP
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.