Super Mercado Mexico
501 S Rosemont Ave, Dallas, TX 75208 · 75208 · Restaurant
Mostly clean — 7 of 10 passed, one prior failure
2025-05-29 Pass w/ Conditions New Retail Food 2022
No violations found.
2024-05-22 Pass w/ Conditions New Retail Food 2022
No violations found.
2023-04-28 Pass Routine CRITICAL 11
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED UNCOOKED CHORIZO STORED ABOVE RTE HOT DOGS IN DELI RIC. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
*18 Licensed pest control applicator only
OBSERVED HOME USE TOMCAT PESTICIDE THROUGHOUT BACK KITCHEN. REMOVE FROM PREMISES.
*45 Premises shall be maintained in good repair
OBSERVED LOOSE CEILING IN MAIN KITCHEN, UNFINISHED OUTLETS, LOOSE FRP WALLS IN CARNICERIA, PEELING PAINT, DAMAGED WALLS IN FRONT OF STORE. REPAIR.
*42 Dirty nonfood contact surfaces
HEAVY GRIME BUILD UP ON SHELVES OF WALK IN COOLER, GRIME ON CEILING AND FLOORS, GRIME INSIDE OF EQUIPMENT, GRIME ON GASKETS OF COLD HOLD EQUIPMENT. FLOUR BUILD UP IN TORTILLA ROOM.
*39 Store equipment & utensils in a clean, dry place
OBSERVED CLEAN UTENSILS STORED ON SOILED STORAGE SHELVES, STORE ON CLEAN SURFACE.
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE THERMOMETER IN FRONT TWO REACH IN COOLERS.
*32 Equipment & Utensils resistant pit,chip, crazing
HEAVY RUST BUILD UP ON SHELVES LOCATED IN WALK IN COOLER, REPLACE OR CLEAN. OBSERVED FOIL USED AS LINER IN HOT FOOD DISPLAY, USE MATERIAL THAT DOES NOT CHIP AS EASILY.
*28 Original cont. of RTE/PHF/Day1= day of opening
OBSERVED SALSAS IN WALK IN COOLER PAST USE BY DATE. DISPOSE OF FOOD THAT HAS PAST THE DATE MARKS.
*11 Distressed merchandise, segregation and location
OBSERVED BLUE CONTAINER OF RETURNS NOT LABELED. LABEL BLUE CONTAINER
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED FOOD CONTAINERS ON FLOOR OF WALK IN COOLER. STORE 6" OFF FLOOR.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED MANY LOOSE WALLS, POOLING OF WATER. REMOVE HARBORING CONDITIONS
2021-09-09 Pass Routine CRITICAL 13
*45 Premises shall be maintained in good repair
*42 Floors/walls/ceiling/nonfood dirty
dust build up on ceiling tiles, grime build up on floor and walls. grime build up on walls and ceilings of walk in cooler and freezer. CLEAN.
*34 Outer door: solid,selfclosing,tightfitting
mesh exterior door has gap. have proper gap to prevent potential entrance of pest.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up observed on multiple intake vents, clean.
*44 Trash can provided for papertowel waste
provide trash can at hand sink located in back kitchen.
*47 Conditions of Permit-in use of food equipment
Provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*29 Food thermometers provided and accessible
no available food thermometer to check temperature of cold hold food items, provide.
*39 Equipment & utensils cleaned before restocking
observed potato slicer not cleaned after restocking. clean and sanitize equipment when done with use.
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
observed potato slicer not clean or sanitized after use.
*41 Food storage containers, identified with common name of food.
observed salt container with not date mark.
*28 Date marking > 24 hrs,on site,temp 41F
masa for tamales that is prepared at establishment was observed in walk in cooler with no date mark, provide date mark for masa when placed in walk in cooler or when it has been thawed out. Flan and c
*24 Food Label- manufacture/packer/distrubtor name
flan and cake from outside bakery did not have label of where they were manufactured.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food in walk in cooler not covered. provide cover.
2020-08-12 Pass Routine CRITICAL 7
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer at 10 PPM, should be between 50-100 PPM.
*21 RFSM - Not On Site
RFSM no onsite during start of inspection
*29 Cold/hot hold unit thermometer easily viewable
missing thermometer in ric(true)
*34 Remove dead/trapped pests
dead pest observed, loose walls.
*42 Floors/walls/ceiling/nonfood dirty
dust on walls and electrical wires in carnicera, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust on intake vents, clean.
*45 Premises shall be maintained in good repair
repair loose walls and ceiling.
2018-10-16 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be date marking on all food containers inside cooler units
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*03 Food products not maintained at 135øF or above
tamales 126 F pork meat 130 F
*24 Food Labeling- with common name of the food
food label missing on all food containers must be label all food containers
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers inside cooler units missing lids and plastic covers must be cover or have lids on all food containers to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units with rust and oxidize must be repair or replace to avoid cross contamination fryer equipment rust and oxidize must be replace or repair to avoid food contamination
*10 Sanitization after Cleaning
missing sanitizer buckets on all prep areas must be have sanitizing solution sanitizer bucket at 100 ppm of chlorine concentration
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs on top shelving must be have eggs on shelving lower section to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors, ceiling and walls dirty with dust and food contamination must be clean to avoid cross contamination
2018-05-04 Pass Routine CRITICAL 8
*34 Outer openings:closing holes, gaps
ceiling gaps at tortilla area must be closed all gaps to avoid pest and food contamination
*29 Sanitizing solutions, testing devices
missing sanitizing solutions and test strips must be have sanitizing solutions in all areas sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine
*47 Handwashing signage
missing hand washing signage in all designed hand washing sinks must be have designed hand sinks in all areas
*31 No soap at handsink
not soap; missing hand soap dispensers in all hand washing must be have soap as hazard public control
*45 Premises shall be maintained in good repair
cement floors lost smooth surface with cracks and rough surfaces in all areas kitchen , meat, and tortilla departments back prep area broken tiles and rough cement in fryers area must be repair a
*45 Premises:Cleaning, frequency and restrictions
all areas ceiling, walls and floors dirty must be clean during operational hours equipment dirty inside and outside shelves contaminated by dust must be clean and remove dust from all areas c
*31 Individual, disposable towels
not individual towel dispensers must be have proper towel dispensers to avoid contamination as public health control
*22 Handlers-Certificate Not On Site
missing food handler cards PIC must be ensure employees have training as food handlers
2018-03-27 Fail Routine CRITICAL 20
FAILED: *37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held
dent cans at shelving area must be remove all dent cans as public heath control
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
FAILED: *13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing date marking in all food containers must be have date marking in all food containers as public health control
FAILED: *32 Maintain in Good Repair
RI meat cooler broken front exposing material must be in good condition and properly repair
FAILED: *31 Handwashing lavatory - used for other purpose
cleaning equipment at the arrangement hand sink -mop sink - must be use for hand sink only
FAILED: *21 PIC ensures employees are properly sanitizing equi
PIC need to ensure proper use of sanitizing solutions
FAILED: *23 Does the establishment have sufficient capacity to meet peak hot water demands?
not in off hot water during operational hours must be ensure hot water during operational hours
FAILED: *24 Food Labeling- with common name of the food
missing food labeling in all food containers must be label all food containers as public hazard control
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
WI cooler meat, chicken and pork containers mixed in all shelving must be have correct food separation to avoid contamination
FAILED: *31 Handwashing lavatory - accessible
hand sink blocked by equipment must be use to hands washing only
FAILED: *45Physical Facilities Floors,Walls,Ceilings
floors exposing materials and broken open drainage not covers in meat department floors must be repair to avoid pest harboring and be easy to clean
FAILED: *39 Cooking equipment free of encrusted grease
use sanitizing solutions to clean contamination in all working areas during operational hours once contamination occurs
FAILED: *46 Water, Plumbing, and Waste Plumbing Systems-good repair
drainage broken in different areas of the establishment must be fix to avoid waste water contamination
FAILED: *39 Cooking equipment free of encrusted grease
equipment and utensils encrusted with grease deposits must be clean of deposit and soils to avoid food contamination
FAILED: *42 Floors/walls/ceiling/nonfood dirty
walls and ceiling dirty must be clean to sight and touch
FAILED: *34 Outer openings:closing holes, gaps
missing ceiling tiles inside tortilla area must be replace missing tiles to avoid food contamination
FAILED: *29 Sanitizing solutions, testing devices
missing bucket sanitizing solutions at kitchen area and meat dept must be have proper containers sanitizer bucket 100 ppm Chlorine 3 c sink 50 ppm Chlorine
FAILED: *10 Sanitization after Cleaning
use sanitizing solutions to clean contamination in all working areas
FAILED: *32 Equipment and Utensils Multiuse Materials durable
using recycle non approved containers must be use approved commercial containers to avoid chemical contamination use of thank you bags as food containers must be have use approved commercial fo
2017-10-03 Pass Routine CRITICAL 9
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*42 Dirty nonfood contact surfaces
*07 Food safe, good condition, unadulterated, and honestly presented
*31 Individual, disposable towels
*36 Cloths in-use for wiping between uses stored
*19 Plumbing System Construction
*18 Toxic items storage adjacent to food/utensils
*34 Outer openings:closing holes, gaps
2017-03-27 Pass Routine CRITICAL 10
*03 Food products not maintained at 135øF or above
COOKED BURRITOS: 123.2 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHORIZO ABOVE READY TO EAT FOODS IN THE REACH IN COOLER
*10 Clean Sight and Touch
CLEAN THE BOTTOM OF THE REACH IN COOLER
*18 Toxic items storage adjacent to food/utensils
WD 40 STORED NEXT TO TORTILLA FLOUR
*21 RFSM - Not On Site
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
*28 Date marking commercially prepared RTE/ TCS food
DATE MARK SALSA AND SAUCES
*34 Insect control devices-not over food/food prep
FRUIT FLIES OBSERVED IN THE ESTABLISHMENT
*35 Hair Restraints effective
MEAT MARKET WORKERS NOT WEARING HAIR RESTRAINTS (HAIRNETS)
*37 Storing the food at least 15 cm (6 inches) above the floor
FOODS BEING STORED DIRECTLY ON THE FLOOR (IN THE WALK IN COOLER AND PRODUCE COOLER)
*42 Dirty nonfood contact surfaces
REMOVE THE MOLD FROM THE FAN COVERS IN THE WALK IN COOLER
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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