What is Ana's Restaurant Comida Mexicana Llc's health inspection score?

Ana's Restaurant Comida Mexicana Llc has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ana's Restaurant Comida Mexicana Llc last inspected?

Ana's Restaurant Comida Mexicana Llc was last inspected on September 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ana's Restaurant Comida Mexicana Llc have?

Ana's Restaurant Comida Mexicana Llc has 89 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ana's Restaurant Comida Mexicana Llc safe to eat at?

Ana's Restaurant Comida Mexicana Llc has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ana's Restaurant Comida Mexicana Llc serve?

Ana's Restaurant Comida Mexicana Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ana's Restaurant Comida Mexicana Llc

Name: Ana's Restaurant Comida Mexicana Llc
Address: 4626 MAPLE AVE, Dallas, 75219
Rating: 47

4626 MAPLE AVE, Dallas

Data may be outdated — inspected 9/24/2023

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0Poor

American•Oak Lawn

Ranked #262 of 311 in Oak LawnBetter than 17% of american restaurants

Stable

10 inspections

Last: Sep 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

4626 MAPLE AVE, Dallas, TX 75219

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Violation Timeline

Nov 2019

1 inspections

2 intermediate

5 basic

Nov

Jun 2020

1 inspections

3 intermediate

4 basic

Dec 2020

1 inspections

2 intermediate

6 basic

Dec

Apr 2021

1 inspections

5 intermediate

10 basic

May 2021

1 inspections

4 intermediate

6 basic

May

Nov 2021

1 inspections

4 intermediate

5 basic

Jul 2022

1 inspections

5 intermediate

6 basic

Jul

Aug 2022

1 inspections

3 intermediate

3 basic

Mar 2023

1 inspections

1 intermediate

8 basic

Mar

Sep 2023

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
cold hold salsa roja reads 51 degrees f

Basic (6)

−12 pts

DAL-1*39 Cutting surfaces.−2
cutting boards
DAL-2*32 Equipment & Utensils smooth easily cleanable−2
clean filter of inside of ice machine
DAL-3*31 Handwashing lavatory - accessible−2
handsink in waiter area
DAL-4*30 Does Establishment have a current valid permit posted?−2
food permit not on site
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed food from employees in kitchen
DAL-7*47 Conditions of Permit-in use of food equipment−2
post most recent inspection report or have a sign posted stating it's availale

Base deductions−17 pts

Mar 23

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*15 Contact RTE Products w/ Bare Hands−5

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*43 Light bulbs, light shields provided−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-4*29 Food thermometers--small diameter probe−2
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
DAL-7*39 Store equipment & utensils in a clean, dry place−2
DAL-8*32 Maintain in Good Repair−2
DAL-9*34 Controlling pests. Eliminating harborage conditions−2

Base deductions−21 pts

Aug 22

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
employee making salsa with barehand
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
bean exp 8/31
DAL-6*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon above bean, cheese, raw chicken store next to salsa raw meat above picks

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed foods in the hand sink
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the potato, cilantro

Base deductions−21 pts

Jul 22

Routine InspectionScore: 76

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat above pickle, raw fish store next to potato raw pork and ham store together
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
chicken : 6/24/22
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for all coolers and prep area
DAL-8*18 Pesticides/ toxic tracking powder−5
Observed Raid (killing insect) in the kitchen
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Observed avocado at prep area without time or temp control

Basic (6)

−12 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Fix the broken tiles along the baseboard
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*21 RFSM - Not On Site−2
DAL-7*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Observed potato bag on the floor
DAL-10*31 Handwashing lavatory - used for other purpose−2
Observed container in the hand sink
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers

Base deductions−37 pts

Nov 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store together with produce and fired rice
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for all food containers, coolers
DAL-7*02 Cold Hold (41øF/45øF or below)−5
observed boxes of beef on the floor without time or temp control
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
observed a container inside the sauce bucket (need to use spoon/scoop)

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*21 RFSM - Not On Site−2
Register RFSM with city of Dallas
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-6*42 Nonfood-contact surfaces material−2
No towel allow under utensil, equipment
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed food container in the hand sink

Base deductions−30 pts

May 21

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw sea food and sauces store together raw intestines store above produce
DAL-5*17 Drying agents: Generally Regarded as Safe−5
DAL-7*10 Clean Sight and Touch−5
provide cleaning for the all food containers
DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
no lowes container allow to hold the foods

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all food containers above floor 6 ins
DAL-6*45Floor, wall, ceiling - Exposed material−2
fix the leaking tile on the ceiling
DAL-8*32 Damaged Equipment−2
fix the damaged handle of freezer, ice machine
DAL-9*47 Handler-Certificate Not on site−2

Base deductions−32 pts

Apr 21

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed raw meat store at room temp without temp or time control
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed foods store in the cooler without container no shopping bag allow to wrap the food
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, produce store together
DAL-4*10 Clean Sight and Touch−5
provide cleaning for all coolers. prep area, freezers
DAL-5*18 Toxic items storage adjacent to food/utensils−5
observed chemical bottles store above food

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Handler-Certificate Not on site−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the coolers
DAL-9*35 Hair Restraints effective−2
employee who working with food must have hat or hair net
DAL-10*31 Individual, disposable towels−2
DAL-11*32 Damaged Equipment−2
fix the broken freezer
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-14*39 Utensils, single serve items 6 inches off - floor−2
keep all utensils above floor 6 i
DAL-15*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−45 pts

Dec 20

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood, meat store together with produce
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (6)

−12 pts

DAL-3*47 Handler-Certificate Not on site−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in coolers
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed plates in the hand sink
DAL-7*32 Equipment & Utensils smooth easily cleanable−2
ice machine and cutting board
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−22 pts

Jun 20

Routine InspectionScore: 83

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw egg store next to produce
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*15 Contact RTE Products w/ Bare Hands−5

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-7*31 No soap at handsink−2

Base deductions−23 pts

Nov 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish store next to cooked shirmps
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the coolers

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
register RFSM with city of dallas
DAL-4*34 Insect control devices-not over food/food prep−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee eating in prep area
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all food containers above floor 6 ins
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−20 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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