What is Avila's Mexican Restaurant's health inspection score?

Avila's Mexican Restaurant has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Avila's Mexican Restaurant last inspected?

Avila's Mexican Restaurant was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Avila's Mexican Restaurant have?

Avila's Mexican Restaurant has 77 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Avila's Mexican Restaurant safe to eat at?

Avila's Mexican Restaurant has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Avila's Mexican Restaurant serve?

Avila's Mexican Restaurant serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Avila's Mexican Restaurant

Name: Avila's Mexican Restaurant
Address: 4714 MAPLE AVE, Dallas, 75219
Rating: 46

4714 MAPLE AVE, Dallas

Data may be outdated — inspected 2/9/2024

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0Poor

Mexican•Oak Lawn

Ranked #265 of 311 in Oak LawnBetter than 81% of mexican restaurants

Improving

10 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 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

4714 MAPLE AVE, Dallas, TX 75219

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Violation Timeline

Feb 2020

1 inspections

2 intermediate

4 basic

Feb

Aug 2020

1 inspections

4 intermediate

9 basic

Oct 2020

1 inspections

5 intermediate

8 basic

Oct

Nov 2020

1 inspections

3 intermediate

4 basic

May 2021

1 inspections

2 intermediate

2 basic

May

Dec 2021

1 inspections

2 intermediate

2 basic

Jul 2022

1 inspections

2 intermediate

5 basic

Jul

Feb 2023

1 inspections

4 intermediate

5 basic

Aug 2023

1 inspections

2 intermediate

6 basic

Aug

Feb 2024

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside dirty microwaves and observed sanitizer bucket @ >200ppm Cl

Basic (5)

−10 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer inside RIC
DAL-3*32 Damaged Equipment−2
Replace torn gasket on RIC
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Lift chips buckets off floor 6' inches
DAL-6*39 Store all equipment & utensil covered or inverted−2
Invert serving plates

Base deductions−15 pts

Aug 23

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed chicken @ 110 F
DAL-2*10 Sanitization after Cleaning−5
Observed chlorine concentration @ dish machine too low (10ppm Cl)

Basic (6)

−12 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide covers for food on hot hold table and loose cover for pastry cooling down
DAL-5*39 Store all equipment & utensil covered or inverted−2
invert plates on prep line and RIC light in front area
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
DAL-7*45 Premises shall be maintained in good repair−2
Repair leak on faucet @ utility sink (observe to be loose too) and damaged floor tiles
DAL-8*47 Handwashing signage−2
@ every hand wash sink

Base deductions−22 pts

Feb 23

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed poblano pepper @ 49.6 F and potato & veggies @ 90 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw steak over RTE sauces in RIC
DAL-3*03 Food products not maintained at 135øF or above−5
Observed beef at 98.6 F
DAL-4*14 Hands wash procedures-without soap−5

Basic (5)

−10 pts

DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty floors, walls, under & around equipment
DAL-7*21 RFSM - Not On Site−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove dirty, soaked towel from inside poblano container

Base deductions−30 pts

Jul 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine (mold) ad inside dirty microwave
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak under utility sink by server station

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*31 Handwashing lavatory - accessible−2
Handsink in kitchen not easily accessible
DAL-5*42 Dirty nonfood contact surfaces−2
clean dirty venthood
DAL-6*44 Trash can provided for papertowel waste−2
DAL-7*47 Other Violations−2
Post 'inspection report available' and 'choking poster' sign

Base deductions−20 pts

Dec 21

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed red salsa at 50 Degrees F in RIC.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs stored over cooked food in RIC.

Basic (2)

−4 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor behind ice machine.
DAL-4*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−14 pts

May 21

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed pico 50 degrees F, cheese 47.3 degrees F, cheese 52 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over RTE

Basic (2)

−4 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed canola oil stored outside
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed tongs stored on stove handle

Base deductions−14 pts

Nov 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed debris in salt
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over RTE
DAL-3*18 Toxic items labeling-non original container−5
Observed chemical spray bottles and sanitizer bucket w/ no label

Basic (4)

−8 pts

DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner in WIC
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed cooking oil stored outdoors
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle in ice
DAL-7*45 Premises shall be maintained in good repair−2
Repair cold water to hand sink near employee restroom

Base deductions−23 pts

Oct 20

Routine InspectionScore: 76

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed food placed in WIC still hot
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed debris in salt or sugar
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over beef
DAL-4*10 Clean Sight and Touch−5
Observed dirty inside microwave, dirty can opener blade
DAL-5*18 Toxic items labeling-non original container−5
Observed spray bottle w/ no label

Basic (8)

−16 pts

DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Observed improper date marking. Date mark for 7 days (Prep day counts as day 1)
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Herbs and spices not covered, food in WIC not covered.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl in sugar container.
DAL-9*41 Food storage containers, identified with common name of food.−2
Observed bulk dry ingredients w/ no label
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty walls, ceiling
DAL-11*43 Ventilation systems:no public health hazard−2
Replace vent cover in kitchen. Replace fan cover in WIC.
DAL-12*44 Trash can provided for papertowel waste−2
Provide trash bin next to hand sink for paper towels.
DAL-13*45 Premises shall be maintained in good repair−2
Repair ceiling. Repair cold water to hand sink.

Base deductions−41 pts

Aug 20

Routine InspectionScore: 76

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed debris in sugar
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over RTE
DAL-3*14 When to wash hands before donning new gloves−5
Observed changing gloves without washing hands
DAL-4*18 Toxic items labeling-non original container−5
Label chemical spray bottle

Basic (9)

−18 pts

DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed items in hand sink
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Do not store food outdoors, cover dry ingredients
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowl as scoop. Keep scoop handles out of product.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label liquids and dry ingredients
DAL-10*42 Dirty nonfood contact surfaces−2
Clean RIF
DAL-11*43 Heating/ventilation: designed and installed−2
replace vent cover
DAL-12*45 Unnecessary articles prohibited−2
Observed personal drink in WIC
DAL-13*27 Cooling method, criteria - smaller portions−2
Cool food in smaller portions on ice

Base deductions−38 pts

Feb 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed bucket 200 ppm Chlorine
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed hand sink w/ no cold water

Basic (4)

−8 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover dry ingredients
DAL-4*41 Food storage containers, identified with common name of food.−2
Label dry ingredients
DAL-5*45 Premises shall be maintained in good repair−2
Repair broken floor tiles
DAL-6*47 Handwashing signage−2
Provide hand wash sign at sink

Base deductions−18 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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