Tienda Latina & Baker
4950 W Illinois Ave #115, Dallas, TX 75211 · 75211 · Restaurant
Passed all 15 inspections — critical violations noted
2024-01-19 Pass Routine CRITICAL 7
*29 Food thermometers provided and accessible
PROVIDE A FOOD THERMOMETER
*31 No soap at handsink
PROVIDE SOAP AT HANDSINK
*32 Equipment and Utensils Multiuse Materials durable
DO NOT USE GROCERY BAG TO HOLD RICE
*39 Equipment & utensils cleaned before restocking
CLEAN INSIDE OF RIC
*42 Dirty nonfood contact surfaces
CLEAN WALLS AND FLOORS
*45 Premises shall be maintained in good repair
REPAIR WATER DAMAGE CEILING TILE AND DAMAGED CORNER
*47 Handwashing signage
POST HAND WASH SIGN
2023-07-25 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
sliced tomato at 54.1F. chicharron at 54.9f. place food in working cold hold equipment.
*18 Toxic items stored above food/utensils
observed bottle of chlorine/bleach store above rice, beans and masa.
*20 Grease Trap Tickets
missing June grease trap cleaning.
*28 Date marking > 24 hrs,on site,temp 41F
date mark foods in ric
*32 Approved Food Contact Equip.
use approved food containers, do not use grocery bag to hold hot food
*34 Controlling pests. Eliminating harborage conditions
fruit flies, gnats in dinning area. remove harbor conditions
*36 Cloths in-use for wiping between uses stored
place cloths in sanitizer buckets when not in use.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover dry foods
*39 Equipment & utensils cleaned before restocking
clean inside cold hold equipment daily.
*42 Dirty nonfood contact surfaces
clean grease build up in vents hoods and on certain walls.
*47 RFSM Certificate - Not Display
renew expired food manager certificate.
2023-01-10 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
salsa in ice bath at 45.1F, use mechanical means to maintain temperature.
*21 RFSM - Not On Site
rfsm not onsite at time of inspection.
*24 Food Labeling- with common name of the food
label packaged cheese and sardines.
*28 Date marking > 24 hrs,on site,temp 41F
date mark sardines and cheese
*34 Controlling pests. Eliminating harborage conditions
fruit flies in storage, remove harboring condition
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open drink stored above utensils and food.
*37 Storing the food at least 15 cm (6 inches) above the floor
boxes of platains on floor, store 6" of floor, container of rice, beans uncovered, cover
*39 Equipment-doors, seal hinges adjusted/intact
clean seals of RICs.
*42 Floors/walls/ceiling/nonfood dirty
grime on walls, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust on intake vents.
*47 RFSM Certificate - Not Display
register food manager certificate.
2022-07-25 Pass Routine CRITICAL 9
*47 Conditions of Permit-in use of food equipment
POST CONSUMER HEALTH SIGN.
*22 Accredited food handler certificate - 60 days
EMPLOYEES HANDLING FOOD DID NOT HAVE TEXAS FOOD HANDLER CARDS, OBTAIN WITHIN 30 DAYS.
*29 Food thermometers provided and accessible
NO AVAILABLE THERMOMETER TO CHECK TEMPERATURES OF FOOD.
*42 Dirty nonfood contact surfaces
OBSERVED GRIME BUILD UP ON SURFACES OF EQUIPMENT, ON WIRE STORAGE SHELVES, ON FLOOR AND WALLS, CLEAN. OBSERVED DUST BUILD UP ON FANS LOCATED IN DINNING AREA.
*39 Soda nozzles and ice bin clean to remove soil
OBSERVED GRIME BUILD UP ON LID OF ICE MACHINE, CLEAN.
*34 Remove dead/trapped pests
OBSERVED DEAD PEST ON LIGHT SHIELDS, REMOVE.
*43 Ventilation hood-prevent grease dripping
OBSERVED GREASE BUILD UP ON VENT HOOD, CLEAN.
*24 Food Labeling- with common name of the food
OBSERVED CHEESE PACKAGED IN ZIPLOCK BAG MEANT FOR SALE, WITHOUT LABEL.
*28 Date marking > 24 hrs,on site,temp 41F
OBSERVED CHEESE CHUNKS, REMOVED FROM ORIGINAL PACKAGE AND PLACED IN ZIPLOCK BAGS, WITHOUT DATE MARK. PROVIDE DATE MARK.
2022-01-26 Pass Routine CRITICAL 12
*47 Conditions of Permit-in use of food equipment
provide consumer health sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*21 RFSM - Not On Site
rfsm not on site, provide.
*42 Dirty nonfood contact surfaces
grime build up on equipment, on sliding door of reach in cooler, on equipment, heavy grime build up on wire shelves. CLEAN.
*24 Food Labeling- with common name of the food
observed packaged containers of crema not labeled. LABLE CREMA.
*28 Date marking > 24 hrs,on site,temp 41F
crema being packaged and sold did not have date mark, PROVIDE DATE MARK.
*34 Outer door: solid,selfclosing,tightfitting
back exterior door has gap and light enters, provide proper seal.
*36 Cloths in-use for wiping between uses stored
observed wet cloths stored on food contact surface after use. store in sanitizer bucket when not in use.
*44 Trash can provided for papertowel waste
provide small trash can for each hand sink.
*31 No soap at handsink
no available soap at hand sink located in back hand sink, provide.
*10 Clean Sight and Touch
grime build up on ice machine, clean and sanitize.
*39 Store equipment & utensils - avoid contamination
observed clean utensils stored on soiled wire shelves, store on clean surfaces.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed dry foods uncovered in storage room, cover.
2021-03-18 Pass Routine CRITICAL 11
*42 Dirty nonfood contact surfaces
dust build up on fans located at dine in area, clean.
*34 Controlling pests. Eliminating harborage conditions
holes on wall located in restroom, fill. food debris on floor.
*45 Premises shall be maintained in good repair
hole on wall of restroom, repair. In kitchen metal wall loose, repair.
*24 Food Label- manufacture/packer/distrubtor name
packaged cheese observed with no label or date mark, provide.
*28 Date marking > 24 hrs,on site,temp 41F
packaged food and food in containers were observed with not date mark. second and repeated offense.
*27 Cooling method, criteria - smaller portions
observed rice cooling in prep reach in cooler in medium size container. cool in small or shallow containers.
*22 Accredited food handler certificate - 60 days
employees working in kitchen do not have Texas Food Handler cards, provide.
*02 Cold Hold (41øF/45øF or below)
ground beef observed at 50.3F, red salsa at 47.9F all food in prep reach in cooler needs to be placed in ice. food temperatures are high due to employees placing hot food in RIC to cool.
*01 Cooling -- within 2 hours, 135-70øF
observed large pot of caldo cooling at room temperature, food will not cool down to 70F within 2 hour limit. provide proper cooling method.
*47 Conditions of Permit-in use of food equipment
Provide consumer health sign: most recent health report is available upon request.
*43 Light bulbs, light shields provided
provide shield for light bulb in storage room.
2020-08-13 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
chicharron at 61.4F, frijole at 59.4F food items in prep cooler not at cold hold temperatures. foods were placed in ice bath to reduce temperature.
*39 Equipment in good repair and proper adjustment.
prep reach in cooler not able to maintian maximum cold hold temperatures. REPAIR.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp stored next to and above RTE food in reach in cooler.
*24 Food Labeling- with common name of the food
cheese in packaged clear bags not label properly with common food name.
*42 Floors/walls/ceiling/nonfood dirty
grime on walls in kitchen. clean.
*01 Cooling -- within 2 hours, 135-70øF
soup cooling at room temperature was observed at 184.5F. Will not be able to cool down to required cool down temperature by current means.
*27 Cooling method, criteria - placing the food in shallow pans
employee cooling soup in deep containers. cool down food using proper cooling methods. Soup was placed in shallow and iced pan.
*28 Date marking > 24 hrs,on site,temp 41F
food in reach in cooler not properly date marked.
*47 Handwashing signage
missing hand wash signs in kitchen. provide signs.
*45 Premises shall be maintained in good repair
damaged walls and missing wall base located throughout establishment.
*34 Controlling pests. Eliminating harborage conditions
many flies were observed in kitchen. remove harboring conditions.
2020-01-13 Pass Routine CRITICAL 5
*07 Packaged food shall be labeled as specified in law
prepackaged food (bread) needs to be properly labeled.
*45 Premises shall be maintained in good repair
repair ceiling tile in storage room.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
opened water bottle on food contact surface
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
fresh bread brought in
*28 Date marking > 24 hrs,on site,temp 41F
date mark pre-packaged bread.
2019-12-11 Pass w/ Conditions Routine CRITICAL 14
*07 Food safe, good condition, unadulterated, and honestly presented
ice used in drink in igloo ice chest, melted waste water on ice. dispose of ice.
*39 Equipment compartments, drainage
waster water from melted ice not allowed to drain. get ice from ice bin. do not use igloo chest.
*31 Individual, disposable towels
missing towels at mixed restroom.
*47 Conditions of Permit-in use of food equipment
most recent health report is available upon request.
*21 RFSM - Not On Site
RFSM not on site.
*02 Cold Hold (41øF/45øF or below)
chorizo at 51.2F, chicken mix at 49,3F, bean mix at 49.4F. Food containers were filled to the brim and prep cooler is left open. Close cooler and reduce amount of food in container to allow proper ci
*42 Floors/walls/ceiling/nonfood dirty
clean walls and floors, clean exposed pipes
*28 Date marking > 24 hrs,on site,temp 41F
no date marks on food that was made after 24 hrs and placed in reach in cooler.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer bucket on floor. must be store off floor.
*01 Cooling -- within 2 hours, 135-70øF
stew meat at 171F and cooling at room temperature. Food was placed in smaller and shallow pans.
*27 Cool TCS foods using other effective means
cool stew by placing in ice container, place in shallow pans or using ice as an ingredient.
*10 Clean Sight and Touch
grime build up on grey lip of ice bin, dispose of ice and clean & sanitize.
*45 Walls and ceilings, studs, joists, and rafters
ceiling tile in kitchen is stained or covered in dust. replace or clean ceiling tile.
*24 Food Label- manufacture/packer/distrubtor name
provide food label for bread that is prepackaged.
2019-06-14 Pass Routine CRITICAL 11
*21 RFSM - Not On Site
rfsm not onsite.
*32 Equipment & Utensils resistant pit,chip, crazing
using foil as surface, must use material that does not easily chip.
*42 Floors/walls/ceiling/nonfood dirty
dust on frp wall behind reach in freeze and refrigerator. grease on frp wall. Storage cabinet of fresh bread has crumbs.
*10 Clean Sight and Touch
black residue in ice bin. clean and sanitize. Dispose of ice.
*39 Keep utensils handles upright or protected
handle of scoop meant for ice is touching ice. clean and sanitize handle.
*34 Controlling pests. Eliminating harborage conditions
Large amounts of fruit flies on storage room and in small amounts in kicthen. Crumbs in fresh bread cabinet. Remove all harboring conditions,
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open water bottle on food contact surface, employee drink . Employee must drink away from food preparation area to avoid potential contamination of food.
*28 Date marking > 24 hrs,on site,temp 41F
diced and sliced food and salsa has no date marking. All food that has been stored for more than 24 hrs must have date marking.
*27 Cooling method, criteria - placing the food in shallow pans
fish stew in large pot. When cooling place cooling foods in pans or place on ice.
*37 Storing the food at least 15 cm (6 inches) above the floor
cases of bananas on floor.
*22 Handlers-Certificate Not On Site
Provide Texas Food Handler cards.
2018-11-09 Pass Routine 9
*10 Clean Sight and Touch
Clean can opener blade.
*22 Handlers-Certificate Not On Site
*31 Individual, disposable towels
*32 Equipment and Utensils Multiuse Materials durable
Use food-grade storage bags.
*34 Outer door: solid,selfclosing,tightfitting
back door
*36 Cloths in-use for wiping between uses stored
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ice scoop
*43 Light - 50 foot : Food and utensils area
vent hood
*45 Drying Mops-air dry
2018-03-21 Pass Routine CRITICAL 9
*07 Food safe, good condition, unadulterated, and honestly presented
Mayo label states keep refrigerated after opening, throw away. Has been out for couple of days.
*24 Food packaged in a establishment, shall be labeled as specified in law
Selling of raw shrimp in zip lock bags without food label, no records of temperature held or records of where they received the shrimp.
*32 Equipment & Utensils smooth easily cleanable
Clean built of grime on stove.
*33 Rinsing procedures - 3 compartment sink
Build up of utensils in 3 comp sink. Do not le sink build up with utensils.
*34 Pets in common dining areas-cleaning
Fruit flies around bucket with pickled pineapples.
*39 Equipment & utensils cleaned before restocking
Properly clean utensils before restocking.
*42 Dirty nonfood contact surfaces
Clean floors regularly.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Need trash container for HW sink in kitchen.
*47 Handwashing signage
Need HW sing in mens restroom.
2018-02-08 Pass w/ Conditions Routine CRITICAL 15
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Rearrange food in RIC, massive cross contamination of foods.
*10 Clean Sight and Touch
Clean inside ice machine.
*24 Food Label- manufacture/packer/distrubtor name
Cheese in RIC needs food label.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark food in RIC by next visit.
*32 Damaged Equipment
Fix handle on microwave.
*33 Rinsing procedures - 3 compartment sink
Properly set up 3 comp sink when washing dishes.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
No opened water bottles in kitchen or next to clean utensils or food.
*36 Cloths in-use for wiping between uses stored
Cloths back in sanitizer bucket when not in use.
*37 Storing the food at least 15 cm (6 inches) above the floor
Bananas on floor
*39 Keep utensils handles upright or protected
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
Clean floors.
*44 Trash can provided for papertowel waste
Trash can provide for HW station.
*45 Floor& wall junctures- coved & sealed
Fix falling cove base in kitchen.
*47 Handwashing signage
HW signs needed in restroom
2017-08-24 Pass Routine CRITICAL 10
*45 Ceiling easily cleanable and light in color
REPLACE CEILING TILE EXPOSED TO MOISTURE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOODS
*10 Clean Sight and Touch
CLEAN ALL
*36 Cloths in-use for wiping between uses stored
STORED ON PREP TABLE
*14 When to wash hands
LACK OF HAND WASHING
*02 Cold Hold (41øF/45øF or below)
PINEAPPLE 77.8*F IN BULK CONTAINER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*12 Gloves Single Use
OBSERVED EMPLOYEE HANDLING RAW SHRIMP WITHOUT CHANGING GLOVES
*34 Outer openings:closing holes, gaps
SEAL ALL HOLES AND GAPS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
RAW SHRIMP STORED NEXT TO RTE FOODS
2017-01-26 Pass Routine CRITICAL 9
*10 Sanitization after Cleaning
ALL EQUIPMENT/UTENSILS
*21 RFSM - Not On Site
MUST BE DISPLAYED
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
WRAPPINGS IN COOLERS AND FREEZERS
*40 Handle & dispense of cleaned utensils, single-use
CHIP CONTAINER MUST BE CLEANED BEFORE REUSE
*43 Light bulbs, light shields provided
T VENT HOOD
*32 Package integrity
MUST USE FOOD GRADE BAGS FOR STORAGE (NO TO GO PLASTIC)
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLE UPRIGHT IN ICE MACHINE
*33 Rinsing procedures - 3 compartment sink
MUST SET UP 3 COMP SINK WHEN WASHING ( WASH, RINSE, SANITIZE)
*02 Cold Hold (41øF/45øF or below)
SALSA 45, BOILED EGG 46 (DEGREE F)
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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