FEB 2
2024
PASSED
8 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TACOLICIOUS.
BEAT. 48/100
1894 ROYAL LN #102 · PRESTON HOLLOW, DALLAS
Last inspected February 2, 2024 · passed
22 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
96
includes 22 critical
RECORDS COVER
7 YEARS
since Feb 2017
INSPECTION HISTORY
*14 Gloves single use
Employee touched boxes from floor then food without changing gloves
*29 Food thermometers provided and accessible
Missing thermometers in RIC
*34 Pest Control
Gap on back door
*36 Cloths in-use for wiping between uses stored
Wiping cloths must be stored in sanitize bucket after use.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Breakfast containers sitting on top of cooked chicken without cover
*39 Store equipment & utensils - avoid contamination
To-go boxes sitting on floor
*43 Clean vent syst:Intake/exhaust air ducts
Clean air vents
*45Physical Facilities Floors,Walls,Ceilings
Ceiling, walls , and vent hood need cleaning.
JUL 282023PASSED7 violations2 CRITICALDETAILS
JUL 28
2023
PASSED
7 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*27 Cooling method, criteria - placing the food in shallow pans
WARNING! DO NOT USE 6 INCHES DEEP CONTAINER DURING COOLING PROGRESS. USE 2 INCHES PAN.
*36 Cloths in-use for wiping between uses stored
*19 One Inch Air Gap
KEEP THREE COMPARTMENT SINK PIPE OUTLET ONE INCH ABOVE THE FLOOR SINK.
*02 Cold Hold (41øF/45øF or below)
BEEF 47'F, CHICKEN 47'F ,
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND TABLE.
*46 Enclosed toilet room w/self closing doors
DOOR NOT SELF CLOSING.
JAN 192023PASSED6 violations1 CRITICALDETAILS
JAN 19
2023
PASSED
6 violations1 CRITICALDETAILS
*18 Toxic items stored above food/utensils
can't store chemicals above food
*28 Date marking > 24 hrs,on site,temp 41F
Date Mark
*29 Sanitizing solutions, testing devices
provide testing strips
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*37 Storing the food at least 15 cm (6 inches) above the floor
canned goods on floor in storage area
*39 Cutting surfaces.
resurface cutting boards
JUN 82022PASSED3 violations1 CRITICALDETAILS
JUN 8
2022
PASSED
3 violations1 CRITICALDETAILS
*27 Cooling method, criteria - rapid cooling equipment
DO NOT COOL REFRIED BEANS IN 6 INCHES DEEP, KEEP IT FOR NO MORE THAN 2 INCHES DEEP OR USE ICE BATH METHOD.
*45 Drying Mops-air dry
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
NOV 102021PASSED8 violations2 CRITICALDETAILS
NOV 10
2021
PASSED
8 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS IN COOLER.
*27 Cool TCS foods using proper methods
USE ICE BATH OR SMALLER CONTAINER. OBSERVED PRODUCTS COOLING AT ROOM TEMPERATURE.
*03 Food products not maintained at 135øF or above
RICE 117'F
*19 One Inch Air Gap
KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE SINK.
*39 Utensils, single serve items 6 inches off - floor
SINGLE SERVE ARTICLES.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM.
*36 Cloths in-use for wiping between uses stored
*46 Enclosed toilet room w/self closing doors
show all 15 inspections →
MAY 122021PASSED7 violations1 CRITICALDETAILS
MAY 12
2021
PASSED
7 violations1 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DUSTY FANS, WALLS AND EXTERIOR OF EQUIPMENT
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS FROM FREEZER
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND STEAM TABLE.
*18 Medicines labeled and stored properly
DO NOT MEDICINES BOTTLES STORED ABOVE FOOD PREP. TABLES.
*46 Covered waste receptacle for women's restroom
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NOV 22020PASSED6 violationsDETAILS
NOV 2
2020
PASSED
6 violationsDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TTD AT 10 PPM.
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN A GAP BETWEEN TABLE, COOLER OR WALL.
*45 Premises shall be maintained in good repair
SEAL HOLE FROM OPENING NEXT AC VENT.
*42 Floors/walls/ceiling/nonfood dirty
TOP OF STEAMER.
*28 Original cont. of RTE/PHF/Day1= day of opening
PROVIDE CORRECT DATE ON PRODUCTS AFTER THEY WRE PULLS FROM FREZER.
*43 Light - 10 foot : Walk-in, Dry storage
STORAGE AREAS.
MAY 82020PASSED9 violationsDETAILS
MAY 8
2020
PASSED
9 violationsDETAILS
*45 First Aid
*06 Discard TCS in vending machine if exceeds time/temp
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DRINKING IN KITCHEN
*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. (
*14 When to wash hands
AFTER DRINK AND PICKED UP ITEM FROM FLOOR
*34 Outer door: solid,selfclosing,tightfitting
KEEP FRONT DOOR CLOSED
*22 Handlers-Certificate Not On Site
EXPIRED AND NOT ON SITE
*39 Utensils, single serve items 6 inches off - floor
DEC 42019PASSED6 violations2 CRITICALDETAILS
DEC 4
2019
PASSED
6 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
MAINTAIN ALL COLD FOOD PRODUCTS AT 41'F OR LOWER--BRISKET 48'F, BEEF 48'F
*42 Floors/walls/ceiling/nonfood dirty
CLEAN EXTERIOR OF COOLERS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*39 Store all equipment & utensil covered or inverted
*18 Use toxics according to additional condition
MAINTAIN THREE COMPARTMENT SINK SANITIZER (CL) AT 50 PPM TESTED AT 200 PPM
*47 Permit/license posted
POST FOOD ESTABLISHMENT PERMIT, CERTIFICATE OF OCCUPANCY AND STATE OF TEXAS SALE TAX PERMIT UP
JUN 122019PASSED8 violationsDETAILS
JUN 12
2019
PASSED
8 violationsDETAILS
*33 Manual warewashing equipment, wash solution temp.
*07 Food safe, good condition, unadulterated, and honestly presented
fluid milk out of date
*21 RFSM - Not On Site
*31 No soap at handsink
Front hand sink
*40 Reuse of single service articles
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*10 Clean Sight and Touch
Under and arond the preparationZA table
*10 Chlorine sanitizer concentration, minimum temp.
DEC 172018PASSED4 violations1 CRITICALDETAILS
DEC 17
2018
PASSED
4 violations1 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Lack of quick cooling methods for rice and refried beans
*36 Cloths in-use for wiping food spills used for no other purpose
*39 Utensils, single serve items 6 inches off - floor
*21 RFSM - Not On Site
JUL 62018PASSED7 violations2 CRITICALDETAILS
JUL 6
2018
PASSED
7 violations2 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*35 Hair Restraints effective
Beard nets missing
*11 Food not re-served after being served or sold to consumer
Hot sauce reserved to the next customer
*40 Handle & dispense of cleaned utensils, single-use
Dispensed flat, not with the handles sticking up Single service cups used as scoops
*01 Cooling -- within 2 hours, 135-70øF
Cooked chicken and cooked beef (104.1) were "cooling" on the counter without any means of cooling the product
*31 Handwashing lavatory - accessible
Blocked with buckets
*03 Food products not maintained at 135øF or above
Cooked onions for immediate service held under the counter at 107.4 degrees
JAN 42018PASSED6 violations1 CRITICALDETAILS
JAN 4
2018
PASSED
6 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions
*32 Equipment and Utensils Multiuse Materials durable
Cut off containers used for scoops
*11 Food not re-served after being served or sold to consumer
*31 Handwashing lavatory - accessible
All hand sink non accessible
*40 Single use articel wrapped or dispensed
*19 One Inch Air Gap
Spray hose hanging below the flood level rim of sink
JUL 262017PASSED6 violations3 CRITICALDETAILS
JUL 26
2017
PASSED
6 violations3 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
one reach in cooler unit was maintained at 60 degrees F
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager
*29 Food thermometers provided and accessible
*02 Cold Hold (41øF/45øF or below)
pork and beef measured at 61 degrees F; food was moved to a functioning cooler
*20 Grease Trap Tickets
current grease trap tickets needed on site
*45Floor, wall, ceiling - Exposed material
FEB 92017PASSED5 violations2 CRITICALDETAILS
FEB 9
2017
PASSED
5 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored adjacent to raw beef inside the ric
*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness
*22 Handlers-Certificate Not On Site
all food employees must obtain a valid food handler card
*31 Handwashing lavatory - used for other purpose
utensils placed inside the hand wash sink
*21 RFSM - Not On Site
please register with the City of Dallas as a Registered Food Service Manager
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →