Tres Salsas Taqueria
9575 Scyene Rd 101, Dallas, TX 75227 · 75227 · Restaurant
Passed all 14 inspections — critical violations noted
2024-01-31 Pass Routine CRITICAL 13
*22 Accredited food handler certificate - 60 days
all employees need food handler cards
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food
*34 Outer door: solid,selfclosing,tightfitting
entrance door open
*32 Approved Food Contact Equip.
provide or use approved food contact surface-no shopping bags do not use aluminum container
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days only
*31 Handwashing lavatory - used for other purpose
observed knife in hand sink
*21 RFSM - Not On Site
manager not obtain food manager certificate
*45 Premises shall be maintained in good repair
premises needs be in good repair-base boards, open ceiling tiles, floor tiles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
hamburger patties stored above rte food in cooler
*43 Ventilation hood-prevent grease dripping
provide missing grease catch bucket on vent a hood
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food in ric
*36 Cloths in-use for wiping between uses stored
wet cloths sit on prep tables
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, clean shelves, clean cooler doors-exterior, clean freezer
2023-07-21 Pass Routine CRITICAL 12
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under drink container
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw hamburger patties stored above hot dogs and ham in reach in cooler
*43 Ventilation hood-prevent grease dripping
provide catch bucket for grease on vent a hood
*37 Storing the food at least 15 cm (6 inches) above the floor
observed food sit on floor
*39 Cutting surfaces.
resurface cutting boards
*45 Premises shall be maintained in good repair
cover holes on ceiling, repair damaged walls
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, clean shelves in ric's and rif, clean bottom of ric, clean pipes under 3 com sink, clean table under grill
*21 RFSM - Not On Site
new manager-provide food manager certificate
*41 Food storage containers, identified with common name of food.
provide label for food storage containers provide label for squeeze bottles provide label for drink containers
*32 Equipment and Utensils Durability and Strength
provide approved food bags not shopping bags provide approved food storage container to store hamburger patty
*22 Accredited food handler certificate - 60 days
provide food handler cards
2023-01-13 Pass Routine CRITICAL 8
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food items must be in containers with lid
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*39 Utensils, single serve items 6 inches off - floor
utensils has to be 6 inches off the floor
*46 Covered waste receptacle for women's restroom
restroom needs a covered trash can
*28 Date marking > 24 hrs,on site,temp 41F
date mark items after 24 hours in cooler
*10 Clean Sight and Touch
clean 3 compartment sink before you use it as a prep sink
*42 Dirty nonfood contact surfaces
clean shelves in RIC, clean bottom of cooler
2022-06-09 Pass Follow-up CRITICAL 11
*36 Cloths in-use for wiping between uses stored
Keep wiping cloths in sanitizing buckets between use
*42 Dirty nonfood contact surfaces
Clean freezers, coolers, and gaskets
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
Separate cut fruit and veggies
*18 Toxic items stored above food/utensils
Do not store toxic chemicals above food product
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Do not store personal food item next to food product
*28 Date marking > 24 hrs,on site,temp 41F
*45 Premises shall be maintained in good repair
Maintain base boards and ceiling tiles in good repair
*10 Chlorine sanitizer concentration, minimum temp.
To little chlorine concentration in 3-compartment sink (10 ppm)
*39 Store all equipment & utensil covered or inverted
Keep utensils inverted to protect from dust
*43 Light bulbs, light shields provided
Repair light in vent hood and light shield in dry storage area
*47 Other Violations
Post 'inspection report available' sign up
2022-05-10 Pass w/ Conditions Routine CRITICAL 16
*47 Health permit posted
health permit not posted
*27 Cooling method, criteria - smaller portions
use adequate method to cooled down food products
*40 Reuse of single service articles
do not reuse single use articles-sour cream containers
*02 Untreated shell eggs need to be at 45§F or <
eggs at room temperatures 78.9 degrees f destroyed
*01 Cooling -- total 6 hours, 135-41øF
barbacoa 4 hours after cooking/cooling process temperatures is 98 degrees f cooled down food products: 135-70 degrees f within 2 hours and from 70-41 degrees f next 4 hours. cooling process is for 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat stored above rte food in reach in cooler
*36 Cloths in-use for wiping between uses stored
store wet cloths in sanitizer bucket
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*39 Cutting surfaces.
resurface cutting boards
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*42 Dirty nonfood contact surfaces
clean shelves in reach in coolers, clean coolers inside, clean freezer inside, clean shelves above 3 com sink, clean shelves across grill
*43 Light bulbs, light shields provided
missing and broken light shields-provide and replace
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored together with customer food, personal drinks stored above food products
*32 Equipment and Utensils Durability and Strength
do not use shopping bags as food storage
2021-10-19 Pass Routine CRITICAL 12
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drink
*39 Cutting surfaces.
resurface cutting boards
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food product in containers
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*29 Mechanical holding unit, thermometer location
proide thermometer in coolers
*32 Equipment & Utensils resistant pit,chip, crazing
broken food storage container's lids
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*42 Dirty nonfood contact surfaces
clean coolers, pipes under 3 com sink, gaskets
*22 Accredited food handler certificate - 60 days
provide food handler cards 7 days follow up
*47 Health permit posted
health permit not posted
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat stored above cilantro and jalapenos in reach in cooler
*21 RFSM - Not On Site
no rfsm certificate
2021-04-08 Pass Routine CRITICAL 13
*32 Equipment & Utensils resistant pit,chip, crazing
broken lid on food storage container
*47 Other Violations
chocking poster
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
*42 Floors/walls/ceiling/nonfood dirty
clean floor under equipment, in prep area
*39 Cutting surfaces.
resurface cutting board
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal open drink bottle and cup
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days only
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw hamburger patty stored above rte food
*21 RFSM - Not On Site
manager with rfsm certificate not on site
*45 Mats / Duckboards nonabsorbent
use floor mats, not card board boxes
*34 Pest control-routine inspections for
observed fruit flies in the kitchen
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
2020-10-12 Pass Routine CRITICAL 11
*40 Reuse of single service articles
do not reuse single use articles
*46 Covered waste receptacle for women's restroom
provide in restroom
*34 Pest control-routine inspections for
observed fruit flies in the establishment
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting board
*47 Health permit posted
health permit is not posted
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food 6 inches off the floor
*42 Dirty nonfood contact surfaces
clean shelves, coolers, freezers, cabinets
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw food products (raw beef) stored above rte food in cooler
*39 Cutting surfaces.
resurface cutting boards
*32 Equipment & Utensils resistant pit,chip, crazing
broken food containers lids
2020-03-10 Pass Routine CRITICAL 14
*29 Mechanical holding unit, thermometer location
provide thermometer in reach in cooler
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed ground meat (hamburger patty) stored above rte food in reach in cooler
*39 Cutting surfaces.
re4surface cutting boards
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days in reach in cooler
*42 Dirty nonfood contact surfaces
clean gaskets, shelves, grills around
*22 Handlers-Certificate Not On Site
all employees need to obtain food handler cards
*47 Conditions of Permit-in use of food equipment
provide sign about inspection report
*46 Enclosed toilet room w/self closing doors
restroom door shall be closed
*21 RFSM - Not On Site
manager with RFSM certificate not on site, also RFSM certificate expired
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*34 Pest control-routine inspections for
observed roach, fruit flies
*40 Reuse of single service articles
do not reuse single use articles
*37 Storing the food where it is not exposed to splash, dust, or other contamination
protect food from splash
2019-04-17 Pass Routine CRITICAL 5
*14 When to wash hands before donning new gloves
*18 First aid kit not to contaminate food, utensil
*28 Date marking > 24 hrs,on site,temp 41F
*29 Mechanical holding unit, thermometer location
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-10-17 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*39 Store equipment & utensils - avoid contamination
*47 Handwashing signage
2018-04-11 Pass Routine CRITICAL 6
*10 A chemical sanitizer used: contact times criteria
*29 Cold/hot hold unit thermometer easily viewable
*02 Cold Hold (41øF/45øF or below)
RANCH AND MAYONNAISE AT ROOM TEMPERATURE REFRIGERATE AFTER OPENING
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands before donning new gloves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2017-10-17 Pass Routine 6
*47 Health permit posted
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Cloths in-use for wiping between uses stored
*31 No soap at handsink
*28 Date marking > 24 hrs,on site,temp 41F
*38 Thawing. under running water criteria -thawed RTE <41F
2017-03-08 Pass Routine CRITICAL 9
*39 Utensils, single serve items 6 inches off - floor
styrofoam cups and trays sitting on the floor in the hall way.
*24 Food Labeling- with common name of the food
Provide common name on the flour container .
*42 Dirty nonfood contact surfaces
clean the shelves under the prep table and under front counter area
*39 Keep utensils handles upright or protected
Using a bowl on the inside of the flour container ( provide scoops with handles.)
*32 Damaged Equipment
broken gasket on the prep table reach in cooler doors.
*37 Storing the food at least 15 cm (6 inches) above the floor
the onions in a sack sitting on the floor.
*18 Toxic items storage adjacent to food/utensils
toxic bottle hanging on the counter next to the napkins. ( this can contaminate the
*29 Cold/hot hold unit thermometer easily viewable
Provide a thermometer in the reach in cooler and freezer.
*36 Cloths in-use for wiping between uses stored
Moist wiping clothes must be in the sanitizer when not in use.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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