TAQUERIA Y RESTAURANTE LINDA VISTA.

City of Dallas

10788 HARRY HINES BLVD #B28 · BACHMAN LAKE, DALLAS

Last inspected 2023.

14 inspections on record since 2016 · Last inspected Jan 2023.

Last inspected Jan 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2023

INSPECTION HISTORY

JAN 26

2023

PASS 4 violations

3 pts Other

*19 One Inch Air Gap

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

USING SHALLOW PLAN FOR COOLING.

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

JUL 15

2022

PASS 8 violations

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

1 pts Other

*47 Other Violations

Heimlich maneuver sign 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

3 pts Sanitation

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING DISHES WITH DETERGENT ONLY , MUST SANITIZE IT WITH SANITIZER.

2 pts Documentation & Training

*21 RFSM - Not On Site

EXPIRED

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

FRUIT CUPS

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO CHEWING GUM IN KITCHEN ALLOWED. KEEP PERSONAL BEVERAGE AT BOTTOM OF STORAGE SHELF.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

SLICED WATERMELON 50'F. MANGO 51'F, KEEP ALL SLICED FRUIT AT 41 'F OR LOWER AT ALL TIMES.

NOV 18

2021

PASS 4 violations

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

LABEL CHEMICAL SPRAY BOTTLES

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

OR OBTAIN A MANGER CERTIFICATE

1 pts Other

*36 Cloths in-use for wiping between uses stored

NOV 12

2020

PASS 4 violations

3 pts Other

*19 No Hot Water / Water heater 50 gallon min.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

3 pts Chemical Safety

*18 Use toxics according to additional condition

MAINTAIN CHLORINE AT 100PPM UN BUCKET, TESTED AT 200 PPM.

1 pts Other

*36 Cloths in-use for wiping between uses stored

MAY 14

2020

PASS 6 violations

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

2 pts Sanitation

*22 Washing hands only at a designated hand sink

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Other

*19 One Inch Air Gap

SINK

1 pts Other

*45 First Aid

show all 14 inspections →

NOV 24

2019

PASS 11 violations

2 pts Sanitation

*33 Rinsing procedures - 3 compartment sink

clean 3 com sink before use as prep sink

1 pts Employee Hygiene

*35 Hair Restraints effective

employees need to cover hair

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

food handler cards

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

sign about inspection report missing,

3 pts Sanitation

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

2 pts Food Temperature

*29 Mechanical holding unit, thermometer location

provide thermometers

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed cross contamination

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

procedures about vomiting/diarrhea events

1 pts Other

*36 Cloths in-use for wiping between uses stored

wet cloths sit on prep tables

1 pts Other

*40 Reuse of single service articles

do not reuse single use articles

APR 13

2019

PASS 5 violations

1 pts Other

*40 Reuse of single service articles

3 pts Other

*19 One Inch Air Gap

Ice maker

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cut fruit held at 58.1 degrees

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing raw chicken an d ready to eat foods on the same preparation area

3 pts Sanitation

*14 When to wash hands before donning new gloves

OCT 19

2018

PASS 5 violations

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

2 pts Other

*31 Individual, disposable towels

1 pts Other

*40 Reuse of single service articles

1 pts Pest Activity

*34 Insect control devices-not over food/food prep

3 pts Other

*19 One Inch Air Gap

Ice maker

OCT 13

2018

PASS 12 violations

2 pts Sanitation

*31 Handwashing lavatory - accessible

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Yogurt and fruit held at 53.2 degrees

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

Wash water less than 110 degrees

3 pts Sanitation

*10 Clean Sight and Touch

Observed raw fish prepared on the preparation table, lack of cleaning and sanitizing before being used again

3 pts Other

*19 One Inch Air Gap

Ice maker is missing an air gap

1 pts Other

*40 Reuse of single service articles

1 pts Plumbing & Waste

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Front hand sink - lack of cold water

2 pts Pest Activity

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches

1 pts Sanitation

*47 Food prep/utensil wash/mop sink not for hand wash

APR 15

2018

PASS 7 violations

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

Ware washing without hot water in the sink

3 pts Other

*19 One Inch Air Gap

ice maker missing an air gap

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

1 pts Other

*40 Reuse of single service articles

3 pts Other

*03 Food products not maintained at 135øF or above

Cooked corn held at 128.3 degrees

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

handling raw sausage then strait t to ready to eat foods without washing hands

APR 8

2018

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cole slaw held at 77.1 degrees

2 pts Other

*31 Individual, disposable towels

3 pts Other

*11 Food not re-served after being served or sold to consumer

Hot sauce in the squirt bottles re-served

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cool method beef stew cooling on the storage shelf Stew at 124.1 degrees

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over cooked foods

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Onions

3 pts Sanitation

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze guards on ready to eat foods - chips

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

OCT 5

2017

PASS 5 violations

3 pts Documentation & Training

*09 Food on display shall be protected from contamination

2 pts Other

*31 Individual, disposable towels

2 pts Food Storage & Handling

*24 Food Label-list of ingredients in descending..

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cole slaw and jalepeno peppers are in need of refrigeration

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Soups need to cool with a quick cool method such as but not limited to an ice bath

APR 20

2017

PASS 4 violations

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

repair the floor tiles that are cracked and hold water from the 3-compartment sink

2 pts Food Storage & Handling

*28 Date marking commercially prepared of RTE/PHF

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

onions stored on the floor in the food prep area

OCT 20

2016

PASS 2 violations

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

dirty pan and utensils placed in the hand wash sink

2 pts Food Storage & Handling

*28 Date marking commercially prepared RTE/ TCS food

date mark all phf

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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