What is Buena Vista Restaurant And Club's health inspection score?

Buena Vista Restaurant And Club has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buena Vista Restaurant And Club last inspected?

Buena Vista Restaurant And Club was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buena Vista Restaurant And Club have?

Buena Vista Restaurant And Club has 66 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buena Vista Restaurant And Club safe to eat at?

Buena Vista Restaurant And Club has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Buena Vista Restaurant And Club serve?

Buena Vista Restaurant And Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Buena Vista Restaurant And Club

Name: Buena Vista Restaurant And Club
Address: 1804 FORT WORTH AVE, Dallas, 75208
Rating: 43

1804 FORT WORTH AVE, Dallas

Data may be outdated — inspected 1/11/2024

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0Poor

American•Oak Cliff

Ranked #327 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

-2 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

1804 FORT WORTH AVE, Dallas, TX 75208

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

4 basic

Apr

Oct 2019

1 inspections

3 intermediate

7 basic

Jul 2020

1 inspections

1 intermediate

1 basic

Jul

Feb 2021

1 inspections

3 basic

Aug 2021

2 inspections

3 intermediate

15 basic

Aug

Jun 2022

1 inspections

1 intermediate

3 basic

Jan 2023

1 inspections

2 intermediate

4 basic

Jan

Jul 2023

1 inspections

2 intermediate

5 basic

Jan 2024

1 inspections

2 intermediate

6 basic

Jan

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Can opener observed with heavy debris>clean immediately
DAL-2*18 Toxic items labeling-non original container−5
Label all non-original chemical spray bottles with contents>during next inspection if this happens again will issue citation

Basic (6)

−12 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates>will return in 2-weeks (01-25-24) & if not renewed will issue citation
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Remove rust or repaint wire racks in order to ensure easy cleanability
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Place sanitizer bucket away from open food
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Because can opener blade dirty & rusted any time it is used to open food it is contaminating the food in can
DAL-7*42 Dirty nonfood contact surfaces−2
Clean food debris on wire rack
DAL-8*45 Premises shall be maintained in good repair−2
Fix leak on roof and change ceiling tiles

Base deductions−22 pts

Jul 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*11 Distressed merchandise, segregation and location−5
Denote/separate all food/food products that are meant to be thrown away or return
DAL-2*18 Restricted use pesticides−5
Do not use/store pesticides in kitchen establishment

Basic (5)

−10 pts

DAL-3*32 Maintain in Good Repair−2
Replace container holding chips>holes observed in one
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Add weather strip to door in wharehouse (warehouse)
DAL-5*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
Add light bulb in cooler in wharehouse (warehouse)
DAL-7*22 Accredited food handler certificate - 60 days−2
Renew expired food handler certificates

Base deductions−20 pts

Jan 23

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemicals (Gel for burners)
DAL-2*10 Chlorine exposure time table−5
Sanitizer solution at 0 ppm Cl

Basic (4)

−8 pts

DAL-3*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient/food containers
DAL-4*42 Dirty nonfood contact surfaces−2
Clean shelves in walk-in cooler
DAL-5*45 Premises shall be maintained in good repair−2
Patch hole in dry storage area
DAL-6*46 Enclosed toilet room w/self closing doors−2
Install self-closing mechanism for employee restroom in kitchen

Base deductions−18 pts

Jun 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener observed with product accumulation

Basic (3)

−6 pts

DAL-2*32 Maintain in Good Repair−2
Repair or remove broken RIC, all equipment shall be operational and utilized for its intent and purpose.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC
DAL-4*43 Light bulbs, light shields provided−2
Replace broken light under vent hood

Base deductions−11 pts

Aug 21

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty outside and inside with grease accumulations, food debris, spills and soils deposits including gaskets around doors must be clean and sanitize to avoid cross contamination microwaves in all areas dirty with food debris must be clean to avoid cross contamination

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
ceiling tiles with water marks and bulge tiles must be replace or repair to proper condition lights broken at back area must be replace or repair to proper condition
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease accumulations must be clean to avoid cross contamination
DAL-3*29 Sanitizing solutions, testing devices−2
missing test strips to verified chemical concentration must be have tests strips to verified sanitizing solutions
DAL-4*39 Equipment in good repair and proper adjustment.−2
RI cooler unit leaking water at back storage area must be repair to proper condition
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level must be have sanitizer bucket 6 inches out the floor level
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ceiling in all areas dirty with soils, dust and grease accumulations must be clean to avoid cross contamination floors dirty behind equipment dirty with food debris and soils accumulations must be clean to avoid cross contamination
DAL-8*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils, drippings and grease deposits vent hood must be clean to avoid cross contamination

Base deductions−21 pts

Aug 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty with soils, food debris and soils accumulations must be clean to avoid cross contamination
DAL-8*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5
hermetic containers lids or covers dirty with soils, grease and food debris clean hermetic containers in all areas

Basic (7)

−14 pts

DAL-1*24 Food Labeling- with common name of the food−2
missing food labels on food containers inside cooler units must be have food labels on food containers in all areas
DAL-2*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers dirty with soils and food debris must be clean to avoid cross contamination
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers missing lids or covers inside WI cooler units must be have covers or lids on food containers in all areas
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas dirty with food debris, soils accumulations and grease deposits must be clean to avoid cross contamination
DAL-6*43 Ventilation systems:no public health hazard−2
a/c unit not working on kitchen area must be maintain lower temperatures to avoid employee contamination
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside WI cooler unit must be have date marks on food containers in all areas
DAL-9*43 Ventilation hood systems, adequacy−2
vent hood broken must be replace or repair to proper condition

Base deductions−24 pts

Feb 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on some food containers inside cooler units must be have date marking on food containers in all areas
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors and walls in back area dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*34 Outer openings:closing holes, gaps−2
holes on skirt wall inside dry food room must be closed all holes and gaps in all areas

Base deductions−6 pts

Jul 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooking equipment tables and cooking equipment dirty with grease accumulations and soils deposits must be clean to avoid cross contamination

Basic (1)

−2 pts

DAL-2*45 Ceiling easily cleanable and light in color−2
water marks on ceiling tiles must be replace or repair to proper condition

Base deductions−7 pts

Oct 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration of sanitizing solution on all areas must be have: 100 ppm chlorine concentration at sanitizer bucket in all areas 50 ppm chlorine concentration at 3c sink at bar area
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-9*06 Discard TCS if date marked exceeds temp & time−5
PIC must be discard all food containers with out day or dates to avoid cross contamination

Basic (7)

−14 pts

DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease residues and soils accumulations must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with food debris, spills, blood drippings, soils residues and grease accumulations must be clean to avoid cross contamination
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units without lids and covers must be have covered food containers in all areas to avoid cross contamination
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment with soils and grease accumulations must be clean to avoid cross contamination
DAL-8*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be label food containers in all areas
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date mark on food containers in all areas

Base deductions−29 pts

Apr 19

Routine InspectionScore: 81

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese 60'f, tomato 61'f
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed the employee put the bucket inside ice machine
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to raw chicken and salsa and butter
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (4)

−8 pts

DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
ric 60'f
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for rices,, salsa
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−28 pts

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Community Safety Reports

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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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