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Mero Mero Tex Mex
9179 Dallas Pkwy Ste 170, Frisco, TX 75033
B
Latest Inspection
15 demerits• Grade B
October 2, 2026ROUTINEPASSED
“Please send corrective actions to the link below. (https://myhealthdepartment.com/frisco)”
Inspection History
Inspector notes: “Please send corrective actions to the link below. (https://myhealthdepartment.com/frisco)”
Cited Violations
3
Item 2: Proper Cold Holding temperature(41°F/ 45°F)
- Cut strawberries and cut grapes were observed being held at temperatures above 41°F in the countertop cooler along the prep line. The cooler cover was closed in an attempt to lower the food temperature. TCS food must be maintained at 41°F or below to ensure proper temperature control.Corrected on site
3
Item 9: Food Separated & protected, prevented during food preparation, storage, display, and tasting
- Raw beef was observed stored in the walk-in cooler above ready-to-eat (RTE) sauces, creating a potential risk of cross-contamination from raw animal food to RTE food. The raw beef was relocated to an appropriate storage location below and away from RTE foods by an employee during the inspection. The violation was corrected onsite.Corrected on site
3
Item 10: Food contact surfaces and Returnables; Cleaned and Sanitized (ppm/temp)
- Dishmachine at bar area did not dispense any chlorine. Please use the dish machine in the kitchen until the dishmachine is repaired.
W
Item 15: No bare hand contact with ready to eat foods or approved alternate method properly followed(warning, 0 demerits)
- Health will provide a model health policy. Please have all employee review and sign. Please maintain sign copy on site for review by health.
2
Item 25: Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
- The establishment was observed conducting a sous vide process without prior regulatory approval. Because sous vide processing may involve specialized processing controls, the establishment must obtain the appropriate regulatory approval before conducting this process. Please submit a variance request and HACCP plan to [email protected] for review and approval. The establishment was instructed to cease the sous vide operation until the required regulatory approval has been received.
2
Item 27: Proper cooling method used; Equipment Adequate to Maintain Product Temperature
- Prep cooler in the kitchen was obseved at 51F. All the TCS items were relocated to another cooler.Corrected on site
W
Item 29: Thermometers(warning, 0 demerits)
- The high-temperature dishwashing machine’s temperature gauge in the kitchen was observed to be nonfunctional. Please repair or replace the gauge to ensure the dishwashing machine is operating properly and achieving the required sanitization temperatures.
- Provide a test strip for chlorine dish washer in bar area.
2
Item 31: Adequate handwashing facilities: Accessible and properly supplied, used
- The women's restroom hot water was observed at 83F. Hot water provided must be at least 100F. Please correct by stated date.
- A handwashing sink is required in the service area where food is being dispensed. At the time of inspection, the food items were relocated to the kitchen, where an existing handwashing sink is available. If you intend to continue dispensing food from the service area, a dedicated handwashing sink must be provided in that area. A building permit is required for the installation of a handwashing sink. Please obtain the required permit prior to beginning installation.Corrected on site
W
Item 47: Other Violations(warning, 0 demerits)
- Health will provide the required written procedures for bodily fluids clean up.
- Health will provide the allergen poster. Please print and post for food handlers viewing.
- Please post permit in view of the public.
- Hand washing sign is missing at the bar area. Please correct.
- Health will provide the illness reporting sign. Please post at all hand sinks in the Kitchen.
- Please post CFM certificate in the view of the public.
Source: official City of Frisco report
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