City of Dallas
5227 SINGLETON BLVD · WEST DALLAS, DALLAS
Last inspected 2023.
9 inspections on record since 2017 · Last inspected Nov 2023.
Last inspected Nov 2023. Records may not reflect current conditions.
Change order of rinsing procedure>rinse after washing & then sanitize after rinsing
Label all bulk ingredients
Clean dust from fan over hot line
Fix broken floor tiles in kitchen
Chlorine concentration in sanitizer bucket observed past limit (200 ppm Cl)
No RFSM on site
Clean inside of reach-in cooler with meat
fix broken floor tiles throughout store/kitchen
sanitizer buckets zero concentration of sanitizing solutions must be at : 100 ppm chlorine concentration sanitizer bucket must be exchange every 2 hrs to maintain concentration
hair restrain missing on employees
RI cooler unit slacking food temperature must be at 40F or below to avoid cross contamination
PIC must be ensure ceiling inside kitchen is smooth with light in color and easy to clean
missing some date marks on food pans containers inside freezer units must be have date marking on food containers in all areas
using thanks you bags and recycle containers as food containers must be use approved containers as food containers
cooking equipment encrusted with soils and encrusted grease must be clean to avoid cross contamination
missing date marking on food containers must be have dat mark all food containers
floors with broken tiles and cement floors with cracks and rough surfaces in all areas must be replace or repair to a smooth and easy to clean floor surfaces
hand sink use for other purposes -cleaning vegetables- hand sink must be use for hand wash only
floors walls and ceiling with soot, grease residues, spills and drippings must be clean to avoid cross contamination
missing current food handler cards on site must be have current food handler cards on site
vent hood dirty with soils and drippings oils, encrusted grease must be clean to avoid cross contamination
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
missing sanitizing solutions in all areas sanitizer buckets must be at : 100 ppm chlorine concentration in all areas 3c sink must be at: 50 ppm chlorine concentration during operational hours
3c sink signage missing wash, rinse and sanitize
missing bodily fluids writing procedures /spill kit
tortilla
no towel allow for wrapping the tortilla
raw eggs above raw meat and cooked food
observed flies in the prep area
0 ppm chlorine
sanitizer bucket next to food
observed open cup of soda in prep area
dirty towel on tomato and onion
Raw eggs above meat and tomato
Seal open gaps for the back door
Surfaces inside reach in coolers dirty. Wire shelving should be cleaned. Walls dirty. Knife storage dirty.
Ceiling has texture on main service area. Ceilings should be smooth, easily cleanable, and light in color.
Gaps showing visible daylight on vents at several locations. Please seal gaps on exhaust vents on North wall and on ceiling in production area of kitchen.
Chorizo, cooked pork, and cooked beef not at 135°F in hot hold. Please make sure if foods are reheated they reach a temperature of 165°F. If cooked from a raw state please follow FDA guidelines fo
Please provide small diameter probe to ensure proper internal temperatures are reached.
FIX SCREEN ON BACK DOOR
CHEMICAL BOTTLES
DATE MARK ALL FOOD STORED OVER 24 HOURS
DESIGNATE AREA FOR EMPLOYEE ITEMS
CLEAN CONTAINERS TO BE FREE OF FOOD ACCUMULATION
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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