El Paisa Cocina

2574 WALNUT HILL LN, Dallas, TX 75229 · Dallas County

135cited violations

43serious tier

16inspections

Historical record. Historical: the City of Dallas published this dataset from October 2016 to February 2024 and then ended it (dataset ended 2024). Later inspections are not in it. Points follow the Texas inspection form: Priority items 3 points (shown as serious), Priority Foundation 2, Core 1.

Establishment

Type: Food establishment
Inspected by: City of Dallas Code Compliance (2016–2024 dataset)
Official record: City of Dallas Code Compliance (2016–2024 dataset) inspection reports

Other public records for this business

Year by year

Year	Inspections	Violations	Serious
2023	1	7	1
2022	2	17	2
2021	2	12	3
2020	2	16	4
2019	2	21	5
2018	3	28	13
2017	3	25	11
2016	1	9	4

Inspections

Jun 9, 2023 Routine Score 89
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  EXPIRED
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  POST A SIGN.
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  MAINTAIN DISH WASHING MACHINE AND SINK SANITIZER AT 50 PPM, TESTED
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  DISH WASHING AREA.
- Not serious Priority Foundation (2 points)
  Accredited food handler certificate - 60 days
  
  EXPIRED
Nov 3, 2022 Routine Score 89
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
- Not serious Priority Foundation (2 points)
  Accredited food handler certificate - 60 days
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
Apr 14, 2022 Routine Score 84
- Not serious Core (1 points)
  Cloths in-use for wiping food spills used for no other purpose
  
  Do not use towels as cutting board resistants.
- Not serious Priority Foundation (2 points)
  Cold/hot hold unit thermometer easily viewable
- Not serious Core (1 points)
  Handwashing signage
- Not serious Priority Foundation (2 points)
  Cooling method, criteria - placing the food in shallow pans
  
  Use shorter pan to cool products in WIC. Do not use 6 inch containers
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - used for other purpose
  
  Do not store items in sink
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  Missing shields in washroom needs to be repaired
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Maintain dish washing and sink machine sanitizer at 50 ppm
- Serious Priority (3 points)
  Rapidly reheat 165øF for hot holding
  
  Do not reheat any items in steam table. Intestines being reheated on steam table at 100 F
- Not serious Core (1 points)
  Lockers to be used to store personal items
  
  Do not hang jacket or personal items on top of food equipment
Oct 28, 2021 Routine Score 90
- Serious Priority (3 points)
  Q.A. PPM - follow manufacturer's direction
- Serious Priority (3 points)
  Toxic items storage adjacent to food/utensils
- Not serious Priority Foundation (2 points)
  No soap at handsink
- Not serious Core (1 points)
  Light bulbs, light shields provided
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
Apr 16, 2021 Routine Score 89
- Serious Priority (3 points)
  Use toxic according to manufacturer direction
  
  MAINTAIN SANITIZER BUCKET AT 100 PPM FOR CHLORINE, TESTED AT 200 PLUS PPM.
- Not serious Priority Foundation (2 points)
  No soap at handsink
  
  PROVIDE SOAP AND PAPER TOWEL TO ALL HAND SINKS.
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP.
- Not serious Core (1 points)
  Light - 20 foot : Washing, utensil, toilet
  
  DISHWASHING AREA.
- Not serious Core (1 points)
  Handler-Certificate Not on site
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
Oct 14, 2020 Routine Score 84
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
  
  HAND SINK BY ICE MACHINE AND DISH WASHING AREA.
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
  
  SUGAR ???
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  Outer openings:closed,tight-fitting windows
  
  SEAL GAPS FROM BOTTOM OF BACK DOORS
- Not serious Core (1 points)
  Permit/license posted
  
  STATE OF TEXAS SALE TAX PERMIT
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM.
- Serious Priority (3 points)
  Use toxics according to additional condition
  
  OBSERVED BUCKET AND SINK SANITIZER ( CHLORINE) AT 200 PLUS PPM.
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  CHICKEN QUARTERS 122'F
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  EMPLOYEES' BEVERAGE STORED ABOVE PRODUCTS FROM FREEZER.
Apr 30, 2020 Routine Score 88
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM FROM MACHINE AND SINK.
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
  
  DO NOT PLACE ANY ITEM IN DISH WASHING AREA HAND SINK
- Not serious Core (1 points)
  Permit/license posted
  
  STATE OF TEXAS SALE TAX PERMIT
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  POST SIGN " A copy of the most recent establishment inspection report is available upon request"
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  SEAL GAPS FROM BOTTOM OF BACK DOORS
Dec 12, 2019 Routine Score 81
- Serious Priority (3 points)
  Clean Sight and Touch
  
  ICE MACHINE
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  ALL DESSERT CUPS AND CONTAINERS FROM CUSTOMER SELF SERVE COOLER
- Serious Priority (3 points)
  When to wash hands
  
  EMPLOYEE MUST WASH HAND AND CHANGE GLOVES BETWEEN TASK. OBSERVED EMPLOYEE PICK UP ITEM FROM THE FLOOR AND CONTINUE TO WORK WITHOUT WASHING HANDS
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
  
  PERSON IN CHARGE STATED THEIR CERTIFICATES EXPIRED
- Not serious Core (1 points)
  Outer openings:closed,tight-fitting windows
  
  SEAL GAPS FROM BOTTOM OF BACK DOORS
- Not serious Core (1 points)
  OTHER VIOLATIONS
  
  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 employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
- Serious Priority (3 points)
  Toxic items labeling-non original container
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  NONE ON SITE
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  NO DRINKING IN FOOD PREP. AREA ALLOWED AND STORE ALL EMPLOYEES ' DRINKS AWAY FROM FOOD AND EQUIPMENT
May 2, 2019 Routine Score 83
- Not serious Core (1 points)
  Hair Restraints effective
  
  Beards nets missing
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Raw pork - top of point of usage refrigerator held at 49.8 degrees
- Not serious Priority Foundation (2 points)
  Hand sinks: number installed for convenient use
  
  The bar/ice room does not have a hand sink
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Cardboard and foil lined surfaces
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Not serious Core (1 points)
  Store all equipment & utensil covered or inverted
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
- Serious Priority (3 points)
  Toxic items labeling-non original container
  
  Dish area
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
  
  Dish area
Oct 31, 2018 Routine Score 86
- Serious Priority (3 points)
  Rapidly reheat 165øF for hot holding
  
  Reheating beef on a shelf above the stove at 100.7 degrees
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  Cooked rice cooling outside of refrigeration at 74.1 degrees
- Not serious Priority Foundation (2 points)
  Hand sinks: number installed for convenient use
  
  Bar is missing a hand sink
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw meat stored over cooked foods in the walk in refrigerator
May 29, 2018 Routine Score 83
- Serious Priority (3 points)
  Vending Machine. Hot Hold (135øF or higher)
  
  Chile Rayanno held at 127.2 degrees
- Not serious Priority Foundation (2 points)
  Hand sinks: number installed for convenient use
  
  Bar/ice machine area the hand sink has been removed
- Not serious Core (1 points)
  Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
  
  Mop water thrown out the back door
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Double door refrigerator air temperature at 57.3 degrees Kitchen make up refrigerator at 58.3 degrees - Chrizio
- Serious Priority (3 points)
  When to wash hands before donning new gloves
- Serious Priority (3 points)
  One Inch Air Gap
  
  Ice maker
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Foil lined surfaces
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
May 14, 2018 Routine Score 72
- Not serious Core (1 points)
  Wall and ceiling covering materials shall be attached so that they are easily cleanable
  
  Peg board attached to the wall, unable to clean behind
- Serious Priority (3 points)
  One Inch Air Gap
- Serious Priority (3 points)
  When to wash hands between raw and RTE foods
  
  Not washing hands after handling raw shell eggs
- Not serious Core (1 points)
  Reuse of single service articles
- Not serious Core (1 points)
  Water, Plumbing, and Waste Sewage
  
  Sewage water dripping into a buccket
- Not serious Core (1 points)
  Store all equipment & utensil covered or inverted
- Not serious Core (1 points)
  Hair Restraints effective
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Taquuitos at 124.3 degrees Grilled onions held at 124.3 degrees
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
  
  Dish washing hand sink
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Cardboard
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Avacado sauce for customers at 56.1 degrees Ham at 74.5 degrees
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  Lack of a quick cooling method for cooked foods
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw shell eggs stored over ham
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
Nov 16, 2017 Routine Score 81
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Pico de gallo at 47.4 degrees
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw bacon stored over cooked tamales Raw oysters stored over produce
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Empty food cans used as table legs
- Not serious Priority Foundation (2 points)
  Hand sinks: number installed for convenient use
  
  Hand sink needed in the bar area
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
  
  Dish station
- Not serious Core (1 points)
  Outer openings:closed,tight-fitting windows
- Serious Priority (3 points)
  When to wash hands between raw and RTE foods
  
  Cracking raw shell eggs and not washing hands afterwards
- Serious Priority (3 points)
  Plumbing System Construction
  
  Waste water from the ice bin dripping into a bucket
Nov 2, 2017 Routine Score 74
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Chrizio top of the POUR at 62.6 degrees Hot sauce refrigerator - orange hot sauce at 55.1 degrees
- Not serious Priority Foundation (2 points)
  Temperature Measuring- accurate +/- 2'F
- Not serious Core (1 points)
  Floor, wall, ceiling - Exposed material
- Serious Priority (3 points)
  One Inch Air Gap
  
  Ice maker
- Not serious Core (1 points)
  Hair Restraints effective
  
  Hair and beard nets needed
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Pans with labels Inside of the dishwasher
- Not serious Priority Foundation (2 points)
  Hand sinks: number installed for convenient use
  
  Hand sink needed in the bar
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Cooked pork at 106.7 degrees with a heat source Cooked chicken on the steam table at 125.8 degrees Cooked onions at 111.7 degrees without a heat source Cooked enchiladas at 125.8 degrees on the steam talbe
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  Lack of a quick cooling method Barbacco from the day before in the WIR at 52.2 degrees Beans "cooling" on the wire shelves
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Foil lined surfaces
- Not serious Core (1 points)
  Reuse of single service articles
Apr 17, 2017 Routine Score 93
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  beef measured at 128 degrees F
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  raw chicken stored above ready to eat food items in the walk in cooler; raw chrizo stored adjacent to ready to eat items in the walk in cooler
- Not serious Core (1 points)
  Floor, wall, ceiling - Exposed material
  
  repair holes in ceiling tiles in the food prep area
Oct 17, 2016 Routine Score 83
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  have all lights shielded in the food prep area.
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  personal drinks stored in the reach in cooler with food intended for customers.
- Not serious Core (1 points)
  Pest Control
  
  flies observed in the food prep area.
- Serious Priority (3 points)
  When to wash hands before donning new gloves
  
  wash hands before donning a new pair of gloves.
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  clean dusty fan covers inside wic
- Serious Priority (3 points)
  Food safe, good condition, unadulterated, and honestly presented
  
  ice inside the ice machine in contact with bacteria/slime.
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  all food items must be six inches above the floor.
- Serious Priority (3 points)
  Water, Plumbing, and Waste Plumbing Systems
  
  leak inside the wic from the ceiling.
- Serious Priority (3 points)
  Equipment and Utensils Cleaning-contamination
  
  clean ice machine;heavy bacteria buildup inside the ice machine.

Source: City of Dallas Code Compliance (2016–2024 dataset). History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.