Restaurant Santa Rosa
3720 Walnut Hill Ln, Dallas, TX 75229 · 75229 · Restaurant
Passed all 16 inspections — critical violations noted
2024-02-08 Pass Routine CRITICAL 5
*28 Date marking > 24 hrs,on site,temp 41F
Dispose items in the walk in cooler by "use by" date
*29 Food thermometers provided and accessible
Provide thermometer for Walk in cooler, the one of the wall isnt accurate
*10 Chlorine sanitizer concentration, minimum temp.
dishwasher sanitizer at 0ppm
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
cannot have foil lining
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk container (pineapple)
2023-08-04 Pass Routine 5
*43 Light bulbs, light shields provided
provide light shield for light bulb under vent hood
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use proper utensils for bulk containers (use a scooper with a handle, not a bowl)
*42 Floors/walls/ceiling/nonfood dirty
clean the floor
*45 Premises shall be maintained in good repair
repair/replace celling tiles
*10 Chlorine sanitizer concentration, minimum temp.
dishwasher sanitizer too low (reading 10 ppm, should be 50 ppm)
2023-02-21 Pass Routine CRITICAL 5
*34 Outer openings:closing holes, gaps
Gap at the bottom of the back door
*43 Light bulbs, light shields provided
light out under the vent hood
*42 Dirty nonfood contact surfaces
clean gaskets in RIC
*22 Accredited food handler certificate - 60 days
employees need food handlers certificates
*29 Food thermometers provided and accessible
provide thermometers for RIC
2022-08-30 Pass Routine CRITICAL 4
*32 Damaged Equipment
Dish machine
*28 Original cont. of RTE/PHF/Day1= day of opening
*22 Accredited food handler certificate - 60 days
*31 Handwashing lavatory - used for other purpose
Using hand sink for filling 3 comp sink
2022-02-10 Pass Routine 3
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
*28 Original cont. of RTE/PHF/Day1= day of opening
2021-08-10 Pass Routine 7
*20 Grease Trap Tickets
Provide current grease trap records
*10 Chlorine sanitizer concentration, minimum temp.
Dish machine
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*32 Damaged Equipment
Repair han sink
*19 Water & Plumbing in good repair- per code
repair leak at hand sink
*21 RFSM - Not On Site
2021-02-04 Pass Routine CRITICAL 7
*10 Chlorine sanitizer concentration, minimum temp.
Dish machine---Correction on site
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
*34 Pest control-routine inspections for
Prevent fruit flies
*43 Light - 50 foot : Food and utensils area
Vent hood
*19 Water & Plumbing in good repair- per code
pipe leak under 3 comp sink
*32 Damaged Equipment
hole in wash sink of 3 comp sink causing leak
2020-08-18 Pass Routine 8
*32 Damaged Equipment
Repair dish machine
*43 Light - 50 foot : Food and utensils area
Replace dead bulb
*37 Storing the food at least 15 cm (6 inches) above the floor
*41 Food storage containers, identified with common name of food.
*19 Water & Plumbing in good repair- per code
Hand sink faucet
*21 RFSM - Not On Site
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
2020-02-20 Pass Routine CRITICAL 5
*10 Chlorine sanitizer concentration, minimum temp.
chlorine concentration at dish machine observed at 5ppm
*22 Handlers-Certificate Not On Site
*32 Damaged Equipment
Repair damaged dish machine
*18 Toxic items labeling-non original container
*07 Food safe, good condition, unadulterated, and honestly presented
Discard dented cans
2019-08-14 Pass Routine CRITICAL 6
*39 Store all equipment & utensil covered or inverted
*10 Clean Sight and Touch
Keep can opener blade clean
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*02 Cold Hold (41øF/45øF or below)
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
2019-02-27 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
*44 Trash can provided for papertowel waste
*29 Cold/hot hold unit thermometer easily viewable
*10 Clean Sight and Touch
Interior of microwaves
*28 Date marking > 24 hrs,on site,temp 41F
*31 No soap at handsink
2018-08-15 Pass Routine CRITICAL 7
*21 RFSM - Not On Site
*32 Thermometer in good condition or discarded
*22 Handlers-Certificate Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
food boxes on 6he floor in freezer
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer at dish machine observed at 10ppm
*41 Food storage containers, identified with common name of food.
*44 Trash can provided for papertowel waste
2018-02-14 Pass Routine CRITICAL 8
*42 Dirty nonfood contact surfaces
counter tops
*02 Cold Hold (41øF/45øF or below)
*29 Cold/hot hold unit thermometer easily viewable
*27 Cooling method, criteria - using ice bath
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
evidence of drinking at prep area
*06 Time as PHC:provide written procedures on site
*44 Trash can provided for papertowel waste
2017-08-29 Pass Follow-up CRITICAL 9
*39 Cloth napkins shall be laundered between each use
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*47 Conditions of Permit-in use of food equipment
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*18 Toxic items stored above food/utensils
DO NOT STORE ANY CHEMICAL ABOVE THREE COMPARTMENT SINK
*10 Chlorine sanitizer concentration, minimum temp.
10 PPM. PLEASE CONTACT YOUR SERVICE COMPANY TO ADJUST YOUR DISHWASHNG MACHINE
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR
*42 Floors/walls/ceiling/nonfood dirty
DUSTY CEILING VENTS
2017-07-26 Pass w/ Conditions Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
CHICKEN DE YOCA 50'F, MARISCO 50'FSHREDDED CHICKEN 48'F
*14 When to wash hands before donning new gloves
*19 One Inch Air Gap
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS FROM COOLERS
*22 Handlers-Certificate Not On Site
*27 Cooling method, criteria - using ice bath
*47 Conditions of Permit-in use of food equipment
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALK IN COOLER SHLEVES AND DUSTY CEILING
*10 Chlorine sanitizer concentration, minimum temp.
0 PPM
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
REPAIR LEAK FROM DISWASHING MACHINE
*45 Lockers to be used to store personal items
2017-01-19 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
observer utensil put directly onto the food
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket and sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken and meat store together raw egg and fish,
*21 RFSM - Not On Site
register rfsm with city of dalas
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in wic
*10 Clean Sight and Touch
provide cleaning for the wic, prep area
*36 Cloths in-use for wiping between uses stored
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.