Taco Joint
911 N Peak St, Dallas, TX 75204 · 75204 · Restaurant
Passed all 14 inspections — critical violations noted
2023-08-17 Pass Routine CRITICAL 5
*10 Q.A. PPM - follow manufacturer's direction
QUAT. SANITIZER AT 3 COMP SINK OBSERVED AT 100PPM. MAINTAIN B/W 200-400 PPM
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE FOIL SHELF LINER FROM BOTTOM SHELF OF GRILL
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
SCREEN DOOR OBSERVED NOT CLOSED COMPLETELY TO ELIMINATE PEST FROM ENTERING
*37 Storing the food at least 15 cm (6 inches) above the floor
SACKS OF PRODUCE & PRODUCT CONTAINERS OBSERVED STORED ON THE FLOOR INSIDE WIC
*45 Premises shall be maintained in good repair
PATCH HOLES IN FRP WALLS WHERE NEEDED. REPAIR WARPING FRP WALLS WHERE NEEDED
2023-02-14 Pass Routine 3
*10 Clean Sight and Touch
Clean inside ice machine
*34 Outer door: solid,selfclosing,tightfitting
Make back door self closing
*45 Premises shall be maintained in good repair
Replace broken lights
2022-07-13 Pass Routine CRITICAL 3
*02 Cold Hold (41øF/45øF or below)
Tomatoes and guac found at 60'f, keep at 41'f or lower
*27 Cooling method, criteria - smaller portions
Cool salsas in smaller containers
*45 Premises shall be maintained in good repair
Replace light under vent hood
2021-12-10 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
Sour cream and pico found at 55'f, Service cooler at counter
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Do not store raw meat over RTE items
*34 Remove dead/trapped pests
Pest evidence found
*42 Dirty nonfood contact surfaces
Clean floor of WIC (cos)
2021-06-05 Pass Routine CRITICAL 9
*42 Dirty nonfood contact surfaces
Clean side of grill and vent hood filters.
*21 RFSM - Not On Site
*01 Cooling -- total 6 hours, 135-41øF
Grilled chicken observed at 48 F with a date of 6/4.
*10 Sanitization after Cleaning
Observed employee clean equipment with just soap and water.
*34 Outer door: solid,selfclosing,tightfitting
back door
*29 Thermometers to be accurate +/- 3'F
WIC thermometer
*45 Premises shall be maintained in good repair
Level out floor drain underneath handwash sink. Caulk holes in wall where needed.
*02 Cold Hold (41øF/45øF or below)
WIC
*22 Accredited food handler certificate - 60 days
2020-10-16 Pass Follow-up CRITICAL 8
*45 Outfitter-Food Temperatures.
PIC must be ensure maintain food temperatures on front cooler unit
*45 First Aid
missing first aid kit on site must be have first aid kit on site
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on some food containers and freezing food packages inside cooler units must be date marking all food containers in all areas
*10 Equipment and Utensils Cleaning-contamination
shelving inside cooler units dirty with soils, grease and deposits must be clean to avoid ross contamination
*34 Outer openings:closing holes, gaps
back exit with gaps all around doors screen must be close all gaps to avoid pest harboring
*42 Floors/walls/ceiling/nonfood dirty
floors dirty behind equipment must be clean to avoid cross contamination
*45 Premises shall be maintained in good repair
floors broken tiles and missing skirts must be replace or repair to proper condition light in back area not working must be replace or repair to proper condition
2020-09-15 Pass w/ Conditions Routine CRITICAL 13
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with stagnant water, drippings, soil accumulations and food debris must be clean to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*06 Discard if TCS is in container w/ no date or day
PIC must be ensure employees discard expired date food containers in all areas
*45 Premises shall be maintained in good repair
skirt tiles broken at kitchen areas must be repair or replace to proper condition
*43 Ventilation systems:no public health hazard
a/c unit not working on kitchen area must be repair o replace to eliminate employee contamination by sweating
*42 Floors/walls/ceiling/nonfood dirty
floors under equipment in all areas, walls and ceilings inside kitchen with grease, soils deposits and food debris must be clean to avoid contamination
*39 Store equipment & utensils - avoid contamination
single use utensils and equipment inside store room and kitchen area mixed with chemicals and in dirty areas must be keep utensils separate in clean conditions and equipment proper stored for conta
*34 Outer openings:closing holes, gaps
door screen with missing frame parts and gaps must be closed all holes and repair gaps to avoid pest harboring
*02 Cold Hold (41øF/45øF or below)
chicken 65 , peppers 48.4 F , fajita 50 F
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease and soils accumulations must be remove and clean cooking equipment
*39 Equipment in good repair and proper adjustment.
cooler units gaskets broken and not maintain proper food temperature at 40 F or below must be replace or repair to proper condition shelving rust and oxidize in all areas must be replace or repa
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
water condensation inside WI cooler unit dripping on food trays must be repair and avoid cross contamination
*45 First Aid
missing first aid kit on site must be have first aid kit on site
2020-01-17 Pass Routine CRITICAL 4
*43 Light 20 foot : Reach-in cooler
MISSING
*18 Toxic items labeling for original container
RELABEL SANITIZE BUCKET- COS
*02 Cold Hold (41øF/45øF or below)
POOLED EGGS 45 DEGREE F
*10 Q.A. PPM - follow manufacturer's direction
100 PPM QUAT SANITIZER IN 3 COMP- COS
2019-07-03 Pass Routine CRITICAL 9
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by storage ( observed avocado in s. lettuce )
*19 Water & Plumbing in good repair- per code
leaking at 3 comp sink & reseal around hand sinks
*02 Cold Hold (41øF/45øF or below)
s. cream 49.9, avocado 56.1 & s. cheese 48.1
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*03 Food products not maintained at 135øF or above
rice 133.3F
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items and expired date marking
*43 Light bulbs, light shields provided
repair lights under vent hood system
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed failure to cover all food to prevent cross contamination ( flies )
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
2019-02-20 Pass Routine 1
*45 Premises shall be maintained in good repair
2018-08-10 Pass Routine CRITICAL 10
*15 Contact RTE Products w/ Bare Hands
bare hand contact on Lettuce and carrots
*03 Food products not maintained at 135øF or above
G. onion 116.0F
*02 Cold Hold (41øF/45øF or below)
*36 Cloths in-use for wiping between uses stored
*22 Handlers-Certificate Not On Site
certify all staff
*35 Jewelry Prohibition
*06 Discard if TCS is in container w/ no date or day
*45 Ceiling easily cleanable and light in color
replace ceiling tiles smooth easy cleanable tiles
*21 RFSM - Not On Site
No RFSM on duty during inspection
*42 Floors/walls/ceiling/nonfood dirty
Floor and drains
2018-02-01 Pass Routine CRITICAL 10
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
ceiling smooth east cleanable
*37 Storing the food at least 15 cm (6 inches) above the floor
food stored on floor
*20 Grease Trap Tickets
provide current grease trap records
*34 Outer openings:closing holes, gaps
repair holes in ceiling
*35 Eating food, chewing gum, drinking beverages, or using tobacco
drinking personal drink in while preparing
*43 Clean vent syst:Intake/exhaust air ducts
fan vent covers in WIC
*02 Cold Hold (41øF/45øF or below)
*14 When to wash hands as often as necessary during prep
lack of hand washing
*03 Food products not maintained at 135øF or above
2017-04-12 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Sour Cream 46.3 degrees Fahrenheit, Raw beef 45.2 degrees Fahrenheit
*03 Food products not maintained at 135øF or above
Beef 109.4 degrees Fahrenheit, Pork 116.4 degrees Fahrenheit, beans 126.1 degrees Fahrenheit
*10 Clean Sight and Touch
clean customer service ice dispenser.
*14 Wash hands after all other activities
Employee failed to change gloves and wash hands after handling sanitizer cloth; continued to prepare chicken salad.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*33 Rinsing procedures - 3 compartment sink
*42 Dirty nonfood contact surfaces
Clean floors and between equipment. Remove grease drip. Fan in kitchen.
2016-10-18 Pass Routine 4
*29 Sanitizing solutions, testing devices
*33 Rinsing procedures - 3 compartment sink
*43 Ventilation hood-prevent grease dripping
*45 Floor& wall junctures- coved & sealed
Repair floors where tiles are missing and behind fryers. Must be smooth/easily cleanable.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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