Whatatorta
735 N Westmoreland Dr Ste Bb109, Dallas, TX 75211 · 75211 · Restaurant
Passed all 7 inspections — critical violations noted
2022-07-22 Pass Routine CRITICAL 4
*15 Contact RTE Products w/ Bare Hands
No bare hand contact touching ready to eat food (cilantro)
*39 Store all equipment & utensil covered or inverted
Put disposable plates inverted
*42 Floors/walls/ceiling/nonfood dirty
Clean the walls of grease stains
*47 OTHER VIOLATIONS
Register food service manger certificate with City of Dallas
2021-07-16 Pass Routine CRITICAL 5
*47 Health permit posted
health permit not posted on site must be have permit health posted on site
*10 Equipment and Utensils Cleaning-contamination
RI cooler unit at cooking area dirty with food debris and grease accumulations must be clean to avoid cross contamination
*20 Grease Trap Tickets
missing current grease trap ticket on site must be have current grease trap ticket on site
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*22 Accredited food handler certificate - 60 days
missing current food handler cards on site must be have current food handler cards on site
2020-07-17 Pass Routine CRITICAL 7
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with food debris and dust must be clean to avoid cross contamination
*21 PIC ensures food handlers properly trained
missing current food handler cards on site must be have current food handler cards on site
*21 RFSM - Not On Site
RFSM not on site RFSM must be on site during operational hours
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks on food containers inside cooler units must be have date marking on all food containers
*03 Food products not maintained at 135øF or above
meat 123 F cooked potato 126 F chicken on sauce 108 F must be maintain proper food temperature at 135 F or above to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
2018-12-21 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
avocado 55'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs above rice
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
cheeses
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no chewing gum in prep area
*37 Storing the food at least 15 cm (6 inches) above the floor
no food container allow put on the floor
2018-06-01 Pass Routine CRITICAL 5
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Pasteurized eggs and other cooked foods stored over ready to eat chili peppers in reach in cooler. Please arrange cooler such that ready to eat or foods that do not need to be cooked are not stored u
*29 Food thermometers--small diameter probe
Please acquire a probe thermometer so that the internal temperatures of foods can be checked.
*19 Backflow prevention device - air gap
Spray nozzle for three compartment sink is suspended such that it is below the sink level. Please provide a backflow preventer in line with the freshwater supply.
*28 Date marking > 24 hrs,on site,temp 41F
Please date mark all foods stored in reach in cooler. Some date marking observed, but not on all foods.
*31 Individual, disposable towels
Paper towels were not available at hand wash sink. Corrected on site.
2017-11-19 Pass Routine CRITICAL 8
*45 Ceiling easily cleanable and light in color
Drop ceiling not approved material for commercial kitchen.
*03 Food products not maintained at 135øF or above
Large container of soup stored not under mechanical heat 132.9°F Another large container stored under cook top.
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes at 65.3°F with no written procedures or records.
*47 RFSM Certificate - Not Display
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co
*15 Bare hands contact with ready-to-eat foods
Employees observed plating and preparing ready to eat foods with bare hands
*29 Sanitizing solutions, testing devices
No test strips available for Chlorine Sanitizer,
*18 Toxic items labeling-non original container
Sanitizer bucket not labeled.
*31 Individual, disposable towels
No individual disposable towels at hand wash sink at time of inspection
2016-12-17 Pass Routine CRITICAL 7
*10 Sanitization after Cleaning
ALWAYS SANITIZE AFTER WASHING DISHES
*15 Contact RTE Products w/ Bare Hands
*14 Hands wash procedures-without soap
*02 Cold Hold (41øF/45øF or below)
QUESO FRESCO 64.9, F. CHEESE 62.2 (DEGREE F)
*18 Toxic items storage adjacent to food/utensils
BLEACH ADJ TO COFFEE CREAMER,MINTS
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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