Taqueria Los Altos De Jalisco
3701 W Northwest Hwy #302, Dallas, TX 75220 · 75220 · Restaurant
Passed all 14 inspections — critical violations noted
2023-05-15 Pass Routine CRITICAL 8
*42 Dirty nonfood contact surfaces
clean counter, gaskets, and inside the Reach in freezer
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
store food items with cover/lid to avoid contamination
*43 Light bulbs, light shields provided
repair/replace light bulb under the vent
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items that have been there for more than 24 hours
*19 Water & Plumbing in good repair- per code
leaky pipe under the 3 compartment sink
*02 Cold Hold (41øF/45øF or below)
WIC reading 54 should be 41 degrees F or below (onions sliced 50)
*27 Cooling, heating, and holding capacities. Equipment
WIC should be at 41 degrees F or below (reading 54 degrees F)
*46 Covered waste receptacle for women's restroom
Provide covered trash can for female products in restroom
2022-07-28 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
Interior of reach in cooler, knife
*28 Original cont. of RTE/PHF/Day1= day of opening
*27 Cooling method, criteria - using ice bath
*19 Water & Plumbing in good repair- per code
Pipe leak under hand sink in mens restroom
*36 Wet wiping cloths shall be laundered daily.
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
2022-01-13 Pass Routine CRITICAL 8
*44 Trash can provided for papertowel waste
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer weak at 3 comp sink
*20 Grease Trap Tickets
Grease trap must be cleaned every 3 months. Last cleaned 09/02/15
*31 Handwashing lavatory - accessible
*47 Handler-Certificate Not on site
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
2021-06-30 Pass w/ Conditions Routine CRITICAL 12
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice stored on counter top.
*27 Cooling method, criteria - using ice bath
Cooked rice left on counter top.
*10 Chlorine sanitizer concentration, minimum temp.
Cl in three compartment sink less than 10ppm
*39 Equipment in good repair and proper adjustment.
Fix paper towel holders and bottom of freezer
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Broken egg on vegetables in walk-in
*44 Receptacles prevent debris, insect, rodents, allow for cleaning
Clean trash around dumpster
*47 Handler-Certificate Not on site
Did not have food handlers certificates
*21 RFSM - Not On Site
RFSM was not on site when we arrived.
*29 Cold/hot hold unit thermometer easily viewable
No thermometer in under counter cooler
*03 Food products not maintained at 135øF or above
Cooked rice held at 81'F
*28 Date marking > 24 hrs,on site,temp 41F
Food stored in walk-in for more than 7 days
*37 Food, utensils & equip under other sources
Cup without handle used to scoop items in walk-in and front cooler. Hose from service sink was running into three compartment sink.
2020-12-16 Pass Routine CRITICAL 7
*47 Handler-Certificate Not on site
*31 Handwashing lavatory - accessible
*44 Trash can provided for papertowel waste
*39 Equipment in good repair and proper adjustment.
Repair paper towel dispenser unit, also repair damaged panel of reach in freezer
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw bacon over pico in reach in cooler
2020-05-27 Pass Routine CRITICAL 6
*36 Cloths in-use for wiping between uses stored
*44 Trash can provided for papertowel waste
*39 Equipment in good repair and proper adjustment.
Repair paper towel dispenser unit
*37 Food, utensils & equip under other sources
Hose from service sink in 3 comp sink
*29 Thermometer calibrated to ensure accuracy
*22 Handlers-Certificate Not On Site
2019-11-21 Pass Routine 6
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer concentration observed at 0 ppm
*10 Clean Sight and Touch
Interior of microwave
*02 Untreated shell eggs need to be at 45§F or <
*22 Handlers-Certificate Not On Site
*29 Sanitizing solutions, testing devices
2019-05-29 Pass Routine CRITICAL 11
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed lettuce and raw jalapenos stored under raw fish.
*10 Sanitization after Cleaning
No sanitizer in 3-comp setup.
*14 When to wash hands before donning new gloves
Wash hands before putting on gloves
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared food no more than 7 days. No date marking observed.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use shopping bags for food storage.
*36 Cloths in-use for wiping between uses stored
Keep wiping cloths in sanitizer bucket.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in WIC and RIC
*42 Dirty nonfood contact surfaces
Clean walls and floor, clean dripping grease in vent hood, clean gaskets
*45 Premises shall be maintained in good repair
Repair gaskets in WIC, Repair floor tiles, repair pipes.
*46 Covered waste receptacle for women's restroom
Provide cover for trash in womens' restroom
*41 Food storage containers, identified with common name of food.
Label food containers with common name.
2019-04-30 Pass w/ Conditions Routine CRITICAL 11
*31 Individual, disposable towels
*42 Floors/walls/ceiling/nonfood dirty
Clean walls throughout.
*45 Lockers to be used to store personal items
*14 When to wash hands after handling soiled equip/utensil
*02 Cold Hold (41øF/45øF or below)
raw eggs 78F
*22 Handlers-Certificate Not On Site
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*18 Restricted use pesticides
RAID unapproved product in food establishment.
*32 Equipment and Utensils Multiuse Materials durable
Do not store food in to-go bags.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Beans stored beside raw beef.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2018-10-05 Pass Routine CRITICAL 8
*20 Sewage disposal thru public sewage plant
small leak on all plumbing 3cs must be fixed
*28 Date marking > 24 hrs,on site,temp 41F
must be marked and labeled
*31 Handwashing lavatory - used for other purpose
hws used to store fiber/sponge must be used for hand washing only
*37 Storing the food where it is not exposed to splash, dust, or other contamination
food items not covered must be covered
*41 Food storage containers, identified with common name of food.
food items not labeled must be labeled
*43 Light bulbs, light shields provided
must replace light bulb on hood
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
gap between hws / wall must be sealed
*39 Equipment & Utensils for non PHF shall be cleaned
must be clean rif shelves (blood on shelves) sanitize
2018-03-30 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
charro beans at 129F - cook reheated immediately
*29 Cold/hot hold unit thermometer easily viewable
place thermometer
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
beef raw above cooked food
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*45 Floor& wall junctures- coved & sealed
seal with cove basin all areas damaged
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
*39 Store equipment & utensils in a clean, dry place
store ice scoop in a clean tray
2017-09-21 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat and vegetable stare together
*07 Food safe, good condition, unadulterated, and honestly presented
no bowl allow to use as the scoop
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food containers
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer solution
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
observed mold in ice machine
*21 RFSM - Not On Site
2017-04-07 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored over ready to eat foods
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
Unkonwn food held more than 24 hours without date marking
*41 Food storage containers, identified with common name of food.
Containers of food without identification
2016-10-05 Pass Routine CRITICAL 9
*14 When to wash hands before donning new gloves
All the hand sinks were inaccessible
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over cooked beans
*35 Hair Restraints effective
*01 Cooling -- within 2 hours, 135-70øF
Beans at 57.1 degrees - held for more than 12 hours
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
The ice bin drain drips into a container instead of hard plumbed to the drain
*31 No soap at handsink
Rear hand sink
*31 Handwashing lavatory - accessible
Both hand sinks were blocked
*24 Food Labeling- with common name of the food
Labels need to be in English or English and Spanish
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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