JAN 29
2024
PASSED
8 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TAQUERIA LA ESPERANZA.
BEAT. 25/100
2992 WALNUT HILL LN STE #B · PRESTON HOLLOW, DALLAS
Last inspected January 29, 2024 · passed
40 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
19
19 passed
VIOLATIONS
149
includes 40 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*15 Bare hands contact with ready-to-eat foods
Employee picking up tortillas with bare hands (provide gloves or tongs)
*19 Water & Plumbing in good repair- per code
leaky faucet in 3 compartment sink
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in cooler
*21 RFSM - Not On Site
food manager not on site
*22 Accredited food handler certificate - 60 days
update food handlers certificate for employees
*45 Dressing areas:Lockers
cannot store phone on cutting board
*42 Floors/walls/ceiling/nonfood dirty
clean the floor
*43 Light bulbs, light shields provided
light out under vent hood
JUL 62023PASSED6 violations2 CRITICALDETAILS
JUL 6
2023
PASSED
6 violations2 CRITICALDETAILS
*43 Light bulbs, light shields provided
repair/replace light bulb under vent hood
*24 Food Labeling- with common name of the food
label squeeze bottles
*22 Accredited food handler certificate - 60 days
update food handlers certificates for employees
*42 Dirty nonfood contact surfaces
clean equipment
*03 Food products not maintained at 135øF or above
maintain hot holding temperature at 135 or higher (cactus at 110)
*47 Handwashing signage
provide employee hand washing sign for restroom
JAN 102023PASSED5 violations2 CRITICALDETAILS
JAN 10
2023
PASSED
5 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Store raw beef before prepared salsas
*42 Dirty nonfood contact surfaces
*45 Drying Mops-air dry
*02 Cold Hold (41øF/45øF or below)
Maintain cold hold temperatures at 41 or below for time sensitive foods.
MAY 182022PASSED10 violations1 CRITICALDETAILS
MAY 18
2022
PASSED
10 violations1 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
Vent hood light not working.
*21 RFSM - Not On Site
*19 Water & Plumbing in good repair- per code
Fix leaking on 3-compartment sink.
*32 Equipment and Utensils Multiuse Materials durable
Don't use wiping cloths to store food, must use food grade material.
*02 Untreated shell eggs need to be at 45§F or <
raw shelled eggs left at room temperature
*10 Clean Sight and Touch
resurface cutting board and clean to sight and touch
*39 Equipment in good repair and proper adjustment.
Re-seal caulk around 3-compartment sink and hand sink.
*03 Food products not maintained at 135øF or above
Meats were found being held below 135 degrees fahrenheit.
*42 Floors/walls/ceiling/nonfood dirty
Water damage on ceiling tiles, walls covered with grease, and 3-compartment sink has excessive grime build-up.
*35 Hair Restraints effective
Must use either hair net or caps when in the food prep area
NOV 152021PASSED9 violationsDETAILS
NOV 15
2021
PASSED
9 violationsDETAILS
*45 Premises shall be maintained in good repair
*37 Food, utensils & equip under other sources
Employee drink in cooler
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands as often as necessary during prep
*03 Food products not maintained at 135øF or above
*19 Water & Plumbing in good repair- per code
Leak at 3 comp sink
*28 Date marking > 24 hrs,on site,temp 41F
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide employee illness policy
*43 Light - 50 foot : Food and utensils area
Vent hood
show all 19 inspections →
APR 302021PASSED8 violations2 CRITICALDETAILS
APR 30
2021
PASSED
8 violations2 CRITICALDETAILS
*18 Toxic items labeling-non original container
*37 Food, utensils & equip under other sources
Do not store employee drink with other food items in reach in cooler
*43 Light - 50 foot : Food and utensils area
Provide light at vent hood
*02 Cold Hold (41øF/45øF or below)
*42 Dirty nonfood contact surfaces
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
*19 Water & Plumbing in good repair- per code
Repair faucet leak at 3 comp sink
OCT 302020PASSED3 violationsDETAILS
OCT 30
2020
PASSED
3 violationsDETAILS
*14 When to wash hands before donning new gloves
*10 Chlorine sanitizer concentration, minimum temp.
bucket sanitizer conc. observed at 5ppm
*28 Date marking > 24 hrs,on site,temp 41F
APR 232020PASSED6 violations2 CRITICALDETAILS
APR 23
2020
PASSED
6 violations2 CRITICALDETAILS
*10 Food thermometer cleaned before use
*31 Handwashing lavatory - used for other purpose
Do not store eggs in hand sink
*20 Grease Trap Tickets
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
*19 Water & Plumbing in good repair- per code
Repair faucet leak at 3 comp sink
NOV 72019PASSED6 violations2 CRITICALDETAILS
NOV 7
2019
PASSED
6 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
reach in cooler items not date marked
*36 Cloths in-use for wiping between uses stored
wiping cloth kept outside sanitation bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
eggs stored above ready to eat foods
*22 Handlers-Certificate Not On Site
staff must have handler certificate
*10 Sanitization after Cleaning
washing dishes without sanitizing
MAY 222019PASSED6 violations1 CRITICALDETAILS
MAY 22
2019
PASSED
6 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 RFSM - Not On Site
*39 Utensils, single serve items 6 inches off - floor
*05 Rapidly reheat 165øF for hot holding
Heating foods in the warmer
*22 Handlers-Certificate Not On Site
*47 RFSM Certificate - Not Display
MAY 82019PASSED11 violations4 CRITICALDETAILS
MAY 8
2019
PASSED
11 violations4 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*34 Controlling pests. Eliminating harborage conditions
Massey 04-25-2019
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Foil lined surfaces
*02 Cold Hold (41øF/45øF or below)
Cooked meats held at 52.3 degrees
*01 Cooling -- total 6 hours, 135-41øF
Using a broken refrigerator to cool cooked foods
*45 Walls and ceilings, studs, joists, and rafters
Multiple water leaks inside the kitchen
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored over cooked foods
*24 Food Labeling- with common name of the food
DEC 42018PASSED12 violations5 CRITICALDETAILS
DEC 4
2018
PASSED
12 violations5 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
*31 Handwashing lavatory - accessible
*11 Food not re-served after being served or sold to consumer
Salsa
*01 Cooling -- total 6 hours, 135-41øF
Rice cooling on the counter at 67.9 degrees
*36 Cloths in-use for wiping between uses stored
*21 PIC ensures employees are properly sanitizing equi
*21 PIC ensures food properly and rapidly cooled
*14 When to wash hands as often as necessary during prep
*02 Cold Hold (41øF/45øF or below)
Cooked pork held at 61.0 degrees
*29 Food thermometers--small diameter probe
*29 Sanitizing solutions, testing devices
*21 PIC ensures effective handwashing being done
NOV 292018PASSED11 violations4 CRITICALDETAILS
NOV 29
2018
PASSED
11 violations4 CRITICALDETAILS
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
*35 Hair Restraints effective
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over ready to eat foods
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*33 Manual warewashing equipment, wash solution temp.
*19 Hand sink water temperature below 110'F
*39 Store all equipment & utensil covered or inverted
*02 Cold Hold (41øF/45øF or below)
Point of usage refrigerator at 50.2 degrees
*42 Nonfood-contact surfaces material
Foil lined surfaces
*29 Thermometer calibrated to ensure accuracy
*21 RFSM - Not On Site
NOV 152018PASSED11 violations4 CRITICALDETAILS
NOV 15
2018
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Cooked salsa at 64.9 degrees Cut tomatoes at 66.5 degrees
*14 When to wash hands between raw and RTE foods
*01 Cooling -- total 6 hours, 135-41øF
Cooling rice at 67.9 degrees - cooling on the counter Cooked beef on the counter at 86.6 degrees Chrizio on the counter at 78.1 degrees
*40 Reuse of single service articles
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - accessible
*29 Sanitizing solutions, testing devices
*21 PIC ensures food properly and rapidly cooled
*11 Food not re-served after being served or sold to consumer
Salsa
*29 Food thermometers--small diameter probe
*10 Chlorine sanitizer concentration, minimum temp.
NOV 12018PASSED13 violations3 CRITICALDETAILS
NOV 1
2018
PASSED
13 violations3 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
*14 When to wash hands between raw and RTE foods
After cracking a raw shell egg one needs to wash their hands with soap and water
*01 Cooling -- within 2 hours, 135-70øF
Cooling cooked foods on the counter without a refrigeration method - salsa hled at 76.3 degrees
*20 Grease Trap Tickets
*10 Chlorine sanitizer concentration, minimum temp.
Lack of dish sanitization
*33 Manual warewashing equipment, wash solution temp.
Lack of a wash water solution prior to washing pans
*03 Food products not maintained at 135øF or above
Holding hot foods on the counter without a heat source - Taco filling held at 104.5 degrees
*40 Single use articel wrapped or dispensed
Utensils in the dinning area
*42 Nonfood-contact surfaces material
Foil lined surfaces
*47 RFSM Certificate - Not Display
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat meat products Raw meat stored over ready to eat food products
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
MAY 92018PASSED4 violations2 CRITICALDETAILS
MAY 9
2018
PASSED
4 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*18 Toxic items storage adjacent to food/utensils
Grill cleaner stored with vegetable oil
*22 Handlers-Certificate Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon and raw chrizio stored over cooked and or ready to eat foods
NOV 72017PASSED8 violations2 CRITICALDETAILS
NOV 7
2017
PASSED
8 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*03 Food products not maintained at 135øF or above
Cooked porh held at 103.2 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over RTE foods
*15 Bare hands contact with ready-to-eat foods
*28 Date marking > 24 hrs,on site,temp 41F
*11 Food not re-served after being served or sold to consumer
Squirt bottles
*47 RFSM Certificate - Not Display
JUN 132017PASSED8 violations3 CRITICALDETAILS
JUN 13
2017
PASSED
8 violations3 CRITICALDETAILS
*11 Food not re-served after being served or sold to consumer
Reserving hot sauce in squirt bottles (Tomato based hot sauce)
*47 RFSM Certificate - Not Display
*31 Handwashing lavatory - accessible
*18 Use toxic according to manufacturer direction
Raid
*22 Handlers-Certificate Not On Site
*14 When to wash hands after handling soiled equip/utensil
*02 Cold Hold (41øF/45øF or below)
Yogurt at 51.2 degrees
*21 RFSM - Not On Site
MAR 92017PASSED4 violationsDETAILS
MAR 9
2017
PASSED
4 violationsDETAILS
*31 Individual, disposable towels
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*20 Grease Trap Tickets
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 →