Tacos El Patron
4291 Dallas Ft Worth Tpke #170, Dallas, TX 75211 · 75211 · Restaurant
Mostly clean — 13 of 16 passed, one prior failure
2023-08-07 Pass Routine CRITICAL 5
*18 Toxic items used according to law
Sanitizer solution too strong>must be between 50-100 ppm Cl
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Provide test strips to test concentration of chlorine
*32 Equipment and Utensils Durability and Strength
Do not line table tops/equipment with Aluminum foil
*39 Store equipment & utensils - avoid contamination
Do not store knives in between equipment
*34 Pest control-routine inspections for
Gnats observed by onions
2023-02-16 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
Clean the interiors of all coolers & freezers of all food debris
*18 Toxic items labeling-non original container
Label all chemical spray bottles with their contents
*21 Outfitter-Certified Food Manager
No food manager on site>next inspection if no food manager on site a citation will be issued
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Provide test strips to test sanitizer solution>chlorine test strips
*32 Equipment and Utensils Durability and Strength
Do not line shelves w/cardboard
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure all containers are covered
*42 Floors/walls/ceiling/nonfood dirty
Clean food debris on floor throughout kitchen
*45 Premises shall be maintained in good repair
Replace broken hand soap dispenser immediately
*39 Store equipment & utensils - avoid contamination
Do not store/keep utensils/equipment on floor
2022-08-16 Pass Routine CRITICAL 9
*10 Chlorine sanitizer concentration, minimum temp.
Concentration of sanitizer water of 3-compartment sink was at 0 ppm Cl
*21 RFSM - Not On Site
No RFSM on site
*31 Handwashing lavatory - used for other purpose
Only use hand sink to wash hands, don't store anything in them
*34 Pest control-routine inspections for
Flies seen during inspection
*36 Cloths in-use for wiping between uses stored
Between use store wet wiping cloths in sanitizer solution
*37 Storing the food at least 15 cm (6 inches) above the floor
Store food at least 6-inches off floor
*42 Dirty nonfood contact surfaces
Clean inside of coolers/freezers
*45Physical Facilities Floors,Walls,Ceilings
Repaint floors so that they are smooth and easily cleanable
*20 Grease Trap Tickets
No current grease trap available
2022-06-18 Pass w/ Conditions Routine CRITICAL 15
*18 Toxic items storage adjacent to food/utensils
Must store chemical spray bottles away from food
*21 RFSM - Not On Site
No RFSM observed on site for inspection
*36 Cloths in-use for wiping between uses stored
Properly store wet wiping towels
*14 Wash hands after all other activities
More hand washing required! cook observed changing tasks without washing hands
*45Physical Facilities Floors,Walls,Ceilings
Floor observed with chipped paint
*47 OTHER VIOLATIONS
Very hot in the kitchen area
*27 Cooling method, criteria - placing the food in shallow pans
Observed food cooling at room temperature/large/deep
*32 Approved Food Contact Equip.
Observed food in styrofoam cups-cooked food must be stored in food grade containers
*39 Store equipment & utensils - avoid contamination
Don't store knives between food equipment/reach-in-coolers
*31 Individual, disposable towels
No paper towels at back hand sink
*42 Dirty nonfood contact surfaces
Clean vent-a-hood filters
*34 Pest control-routine inspections for
Observed flies/gnats throughout the kitchen area
*35 Hair Restraints effective
Food staff must wear proper hair restraints while handling food in restaurant
*20 Grease Trap Tickets
Not provided
*29 Food thermometers provided and accessible
2021-10-23 Pass Routine CRITICAL 13
*45 Premises shall be maintained in good repair
Repair leak at 3 comp sink to eliminate standing water. Repair water leak at ice machine.
*39 Utensils, single serve items 6 inches off - floor
Large pans on floor.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Store employee drinks in designated area.
*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety
*43 Light - 50 foot : Food and utensils area
vent hood
*42 Dirty nonfood contact surfaces
Clean vent hood filters.
*34 Controlling pests. Eliminating harborage conditions
Flies in kitchen area and gnats around back door.
*14 When to wash hands as often as necessary during prep
No hand washing observed during inspection.
*21 RFSM - Not On Site
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at handwash sink.
*32 Equipment and Utensils Durability and Strength
Do not store open food in white to-go bags. Must be food grade material.
*33 Rinsing procedures - 3 compartment sink
Must set-up sink properly: wash, rinse and sanitize. Soap and bleach mixed together.
*22 Accredited food handler certificate - 60 days
2021-04-27 Pass Routine CRITICAL 12
*45Physical Facilities Floors,Walls,Ceilings
cement floors with rough surfaces and cracks in all areas floors must be replace or repair to smooth and easy to clean surfaces in all areas
*42 Floors/walls/ceiling/nonfood dirty
floors in all areas and floors under equipment dirty must be clean to avoid contamination walls dirty with spills and grease deposits must be clean to avoid cross contamination ceiling dirty w
*24 Food Label- manufacture/packer/distrubtor name
missing labeling cake packages information on food containers must be have proper labeling on prepackages containers in all areas
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers dirty in all areas must be clean to avoid cross contamination
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils, grease dripping and accumulations must be clean to avoid cross contamination
*39 Equipment and Utensils Storage
unused equipment in all areas must be remove or maintain unused equipment in a dry and clean area to avoid contamination equipment must be maintain in a dry and clean area to avoid contamination
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
ice container at floor level all food containers and working containers mus be 6 inches out the floor level
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fruit flies activity observed must be contact pest management to eliminate pest
*10 Equipment and Utensils Cleaning-contamination
cooler units with blood spills , food debris and soils deposits must be clean to avoid cross contamination in all areas all equipment dirty with food debris , grease accumulations and soils deposit
*39 Equipment in good repair and proper adjustment.
shelving rust and oxidize inside cooler units must be replace or repair to proper condition missing drain stoppers on 3c sink using paper towels must be use correct equipment to avoid contaminati
*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator
hermetic containers lids dirty must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marks on all food containers
2020-10-22 Pass Routine CRITICAL 9
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
*39 Soiled linens storage
dirty linen in open container in back area with fruit flies must be keep in a close container with lid to avoid pest harboring
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets at floor level must be six inches floor level
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers on floor level must be have containers 6 inches outside the floor level
*02 Outfitter-Food Temperatures (Cold).
cooler units not maintain proper food temperature all cooler units must be maintain food temperature of 40 F or below
*45Physical Facilities Floors,Walls,Ceilings
floors with rough and cracks surfaces must be repair or replace to a smooth and easy to clean surfaces
*42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceiling dirty with spills, drippings and grease accumulations must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing proper date marking on food containers must be have proper date or day marks on food containers
*10 Equipment and Utensils Cleaning-contamination
2020-04-09 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
Clean inside ice machine.
*18 Toxic items labeling-non original container
spray bottles
*31 Handwashing lavatory - used for other purpose
Observed cups in sink.
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Linens and Napkins, Use Limitation
Do not use towels under cuttingboard.
*45 Drying Mops-air dry
*47 Conditions of Permit-in use of food equipment
2019-10-28 Pass Follow-up CRITICAL 4
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with food debris and soils accumulations must be clean to avoid cross contamination
*47 RFSM Certificate - Not Display
missing RFSM certification must be have RFSM certification display on site
*29 Sanitizing solutions, testing devices
zero concentration of sanitizing solution at sanitizer bucket must be at 100 ppm chlorine concentration on sanitizer bucket
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
after clean must be sanitize during operational hours
2019-10-08 Fail Routine CRITICAL 17
FAILED: *24 Food Labeling- with common name of the food
missing food labels in food containers in all areas must be label food containers in all areas
FAILED: *29 Sanitizing solutions, testing devices
missing sanitizing solutions on all areas must be have sanitizing solutions: 100 ppm chlorine concentration at sanitizer buckets 50 ppm chlorine concentration at 3c sink
FAILED: *36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets at floor level must be 6 inches out the floor level
FAILED: *43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing date marking or expired date marking inside cooler units must be have proper date marking on all food containers
FAILED: *39 Cooking equipment free of encrusted grease
fryers and grills with encrusted grease and soils deposits must be clean to avoid cross contamination
FAILED: *09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw food containers in top of cooked food containers must be separate raw food containers from cooked food containers inside cooler units
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
FAILED: *06 Discard TCS if date marked exceeds temp & time
PIC must be discard expired dates food containers or not day or date marking to avoid cross contamination
FAILED: *22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have current food handler cards on site
FAILED: *10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
equipment after been clean must be sanitize to avoid cross contamination
FAILED: *21 RFSM - Not On Site
RFSM not on site during operational hours must be have present a RFSM during operational hours
FAILED: *20 Grease Trap Tickets
missing current grease trap ticket must be have current grease trap ticket
FAILED: *10 Equipment and Utensils Cleaning-contamination
all equipment dirty with soils accumulations, food debris, spills, stagnant water and blood must be clean and sanitize to avoid cross contamination
FAILED: *37 Food shall be protected from cross contamination by protecting food containers that are received
food containers without proper lids or plastic covering inside cooler units must be have proper lids or covers in all food containers
FAILED: *42 Floors/walls/ceiling/nonfood dirty
ceiling with grease and soils accumulations for grill outside vent hood must be clean ceiling and readjust equipment inside vent hood area to avoid cross contamination floors behind equipment an
FAILED: *18 Equipment and Utensils Multiuse Materials-safe
using non approved thank you bags as food containers inside freezer unit must be use approved containers as food containers inside freezer units
2019-02-01 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for all food containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs on top of rices, raw meats onion store together with sauces
*10 Clean Sight and Touch
provide cleaning for all coolers
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in coolers
*31 Handwashing lavatory - used for other purpose
observed pitcher in the hand sink
*32 Damaged Equipment
torn inside ice machine
*36 Cloths in-use for wiping between uses stored
2018-08-13 Pass Routine CRITICAL 10
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Utensils, single serve items 6 inches off - floor
*31 Handwashing lavatory - used for other purpose
food in hand sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee eats food in prep. area
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs and lettuce Stare together Raw meat and fruits Store together
*02 Cold Hold (41øF/45øF or below)
Raw eggs table without time or temp control
*18 Toxic items stored above food/utensils
Chemist above corn
*28 Date marking > 24 hrs,on site,temp 41F
all food containers
*10 Clean Sight and Touch
provide cleaning Jo all coolers, prepared area
*42 Floors/walls/ceiling/nonfood dirty
floor
2018-01-03 Pass Routine CRITICAL 9
*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c
Pickled seasoned onions left out on tables in between uses by customers.
*29 Sanitizing solutions, testing devices
No test strips available at time of inspection. Please provide proper test strips so that employees can ensure sanitizer is at proper concentration (50--100ppm Chlorine or as per manufacturer's direc
*28 Date marking > 24 hrs,on site,temp 41F
Foods stored in reach in coolers not date marked or otherwise labeled.
*38 Thawing. under running water criteria - < 4 hours
Location had frozen porn (Chicharrones) left out on counter. This is an improper method of thawing foods. Foods should be thawed under refrigeration or submerged under running water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensils stored with handles resting in the foods. (Measuring spoons in garlic powder).
*10 Equipment and Utensils Sanitization
No sanitizer prepared at time of inspection. Please provide chlorine of Quaternary Ammonium Sanitizer so that surfaces, utensils, and equipment can be sanitized. If Chlorine sanitizer is used please
*21 RFSM - Not On Site
Registered Food Service Manager not present at time of inspection. Manager did arrive during inspection. Registered Food Service Manager certified through the City of Dallas must be present at all
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Foods in reach in coolers left uncovered.
*36 Cloths in-use for wiping between uses stored
Mop cloths should be stored in sanitizing solution when not in employee's hand.
2017-06-15 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS IN RIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER SOUP RAW BEEF OVER CUT VEGGIES COS-FIXED ARRANGEMENT
*31 Handwashing lavatory - accessible
BLOCKED BY TRASH CAN
*37 Storing the food at least 15 cm (6 inches) above the floor
CANNED GOODS
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS
*39 Store equipment & utensils in a clean, dry place
*10 Clean Sight and Touch
INSIDE RICS
*42 Dirty nonfood contact surfaces
CLEAN FAN
*24 Food Label- manufacture/packer/distrubtor name
ON DESSERT
2016-12-28 Pass Follow-up CRITICAL 8
*42 Nonfood-contact surfaces material
NO TOWEL UNDER CUTTING BOARD
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
SANITIZER BUCKET IN HAND SINK
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
RAW EGG 74 (DEGREE F)
*15 Bare hands contact with ready-to-eat foods
OBSERVED WORKER PREPARE RTE W/ BARE HANDS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
EGGS STORED ON BOTTOM GROUND BEEF OVER TORTILLA IN RIF
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
2016-10-11 Pass w/ Conditions Routine CRITICAL 12
*29 Sanitizing solutions, testing devices
NEED SANITIZER TEST STRIPS qUAT
*31 Handwashing lavatory - used for other purpose
CONTAINER IN HAND SINK
*20 Grease Trap Tickets
NOT AVAILABLE DURING INSPECTION
*39 Store all equipment & utensil covered or inverted
*28 Date marking > 24 hrs,on site,temp 41F
*14 When to wash hands before donning new gloves
*18 Toxic items labeling-non original container
*37 Storing the food at least 15 cm (6 inches) above the floor
ONIONS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER FRENCH FRIES IN RIF
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
NO TOWELS UNDER CUTTING BOARD
*10 Clean Sight and Touch
CLEAN INSIDE RIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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