What is Cabritos Los Cavazos Restaurant's health inspection score?

Cabritos Los Cavazos Restaurant has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cabritos Los Cavazos Restaurant last inspected?

Cabritos Los Cavazos Restaurant was last inspected on February 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cabritos Los Cavazos Restaurant have?

Cabritos Los Cavazos Restaurant has 106 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cabritos Los Cavazos Restaurant safe to eat at?

Cabritos Los Cavazos Restaurant has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cabritos Los Cavazos Restaurant

Name: Cabritos Los Cavazos Restaurant
Address: 10240 N WALTON WALKER, Dallas, 75211
Rating: 31

10240 N WALTON WALKER, Dallas

Data may be outdated — inspected 2/14/2024

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0Poor

West Dallas

Ranked #322 of 356 in West Dallas

Stable

10 inspections

Last: Feb 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.6

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

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

-69

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

10240 N WALTON WALKER, Dallas, TX 75211

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Violation Timeline

Nov 2020

1 inspections

6 intermediate

5 basic

Nov

Dec 2020

1 inspections

4 intermediate

6 basic

May 2021

1 inspections

3 intermediate

7 basic

May

Nov 2021

1 inspections

3 intermediate

8 basic

Apr 2022

1 inspections

3 intermediate

12 basic

Apr

May 2022

1 inspections

2 intermediate

10 basic

Dec 2022

1 inspections

3 intermediate

5 basic

Dec

Jun 2023

1 inspections

3 intermediate

6 basic

Jan 2024

1 inspections

3 intermediate

9 basic

Jan

Feb 2024

1 inspections

4 intermediate

4 basic

Inspection History

10 records on file

3 Follow-up7 Routine

Feb 24

Follow-up InspectionLatestScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*14 Gloves single use−5
OBSERVED EMPLOYEE TOUCHED HIS PHONE AND CONTINUE TO WORK WITHOUT CHANGING HIS GLOVES.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MACHINE IS NOT CONNECTED TO ANY SANITIZER.
DAL-4*18 Licensed pest control applicator only−5
PROVIDE APPLICATOR LICENSE IF YOU WANT TO DO YOUR OWN PEST CONTROL.
DAL-6*05 Rapidly reheat 165øF for hot holding−5
DO NOT REHEAT ANY FOOD IN WARMER. RAPIDLY HEAT FOOD TO 165'F THEN MAINTAIN IT AT 135'F .

Basic (4)

−8 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PRPE. AREA ALLOWED.
DAL-7*47 OTHER VIOLATIONS−2
Heimlich maneuver sign 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.
DAL-8*34 Pest Control−2
OBSERVED ONE ROACH

Base deductions−28 pts

Jan 24

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*18 Use toxics according to additional condition−5
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-11*06 Discard TCS if date marked exceeds temp & time−5

Basic (9)

−18 pts

DAL-1*32 Approved Food Contact Equip.−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*29 Sanitizing solutions, testing devices−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−33 pts

Jun 23

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*18 Use toxic according to manufacturer direction−5
MAINTAIN SANITIZER (Q.A.) ACCORDING TO MANUFACTURE DIRECTION. TESTED AT 500 PPM.
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM.
DAL-7*03 Food products not maintained at 135øF or above−5
GOAT125'F

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*34 Insect control devices-not over food/food prep−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD RPEP. AREA ALLOWED.
DAL-5*29 Sanitizing solutions, testing devices−2
TEST STRIPS
DAL-8*38 Thawing. under running water criteria - water velocity−2
DAL-9*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, JACKET.

Base deductions−27 pts

Dec 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw meat above ready to eat food in WIC
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer isn't connected to dishwasher
DAL-3*18 Toxic items stored above food/utensils−5
Chemicals above the food products

Basic (5)

−10 pts

DAL-4*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed−2
unapproved thawing method
DAL-5*39 Cutting surfaces.−2
replace damaged cutting boards
DAL-6*21 RFSM - Not On Site−2
Need RFSM
DAL-7*22 Accredited food handler certificate - 60 days−2
need food handlers certificate
DAL-8*47 Other Violations−2
need a no smoking sign, choking poster and pest control

Base deductions−25 pts

May 22

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM,
DAL-10*18 Toxic items stored above food/utensils−5
DO NOT STORE ANY CHEMICAL BOTTLES ABOVE THREE COMPARTMENT SINK.

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-2*39 Cutting surfaces.−2
CUTTING BOARDS
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-4*32 Approved Food Contact Equip.−2
DO NOT KEEP FOOD PRODUCTS IN OPENED CANS.
DAL-5*47 OTHER VIOLATIONS−2
Heimlich maneuver sign 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.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*43 Light bulbs, light shields provided−2
WALK IN FREEZER.
DAL-9*45 Premises shall be maintained in good repair−2
REMOVE PEELING PAINT FROM WALLS AND CEILING OF WALK IN COOLER. REPLACE BROKEN COVERS OF CHIPS DISHPESNSER.
DAL-11*31 Handwashing lavatory - accessible−2
REPAIR FAUCET FROM BAR HAND SINK.
DAL-12*21 RFSM - Not On Site−2

Base deductions−30 pts

Apr 22

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
Food contact surfaces need to be cleaned
DAL-4*18 Toxic items stored above food/utensils−5
keep sanitizer/disinfectant below or in proper location not above 3-compartment sink
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Keep cooked food above raw foods

Basic (12)

−24 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No drinking in food prep area
DAL-3*31 Handwashing lavatory - used for other purpose−2
Don't keep items in hand sink and ensure that cold water works and clean ice scoop
DAL-5*28 Date marking for hard to date packaging−2
No date marking on large containers
DAL-6*45 Store maintenance equipment in orderly manner−2
Replace tortilla chip cover
DAL-7*42 Dirty nonfood contact surfaces−2
Clean racks in walk-in cooler
DAL-9*36 Cloths in-use for wiping between uses stored−2
Cleaning rags need to be in sanitizer in between use
DAL-10*39 Store equipment & utensils - avoid contamination−2
Keep utensils off floor
DAL-11*21 RFSM - Not On Site−2
Must have Dallas registered food manager on site
DAL-12*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
Must have food handler cards on site and available
DAL-13*32 Package integrity−2
Do not store food products in open cans
DAL-14*46 Covered waste receptacle for women's restroom−2
cover garbage can in women's restroom
DAL-15*47 Other Violations−2
Post choking hazard poster in public area

Base deductions−39 pts

Nov 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL BOTTLES ABOVE THREE COMPARTMENT SINK OR NEAR TO PLATES.
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
CHECK YOUR DISH WASHING MACHINE, SANITIZER TESTED AT 0 PPM.

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED
DAL-3*47 RFSM Certificate - Not Display−2
NEW MANAGER
DAL-4*45 Premises shall be maintained in good repair−2
REPLACE CRACKED COVER FROM CHIPS DISPENSER.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN TOP OF DISH WASHING MACHINE.
DAL-6*34 Insect control devices-not over food/food prep−2
DO NOT STORE FLIES TAPE IN THE AREA BETWEEN ICE MACHINE AND CLEANED PLATES.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-11*31 Handwashing lavatory - accessible−2
DO NOT STORE ANY ITEM IN FRONT OF BAR HAND SINK.

Base deductions−31 pts

May 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISH WASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
WARNING! COCKTAIL 49'F, BEEF 47'F, CHICKEN 47'F 1/4 LBS. COS,
DAL-9*18 Toxic items storage adjacent to food/utensils−5
DO NOT STORE CHEMICAL BOTTLES ABOVE SINK OR NEXT TO FOOD RPEP.TABLE.

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET FROM SMALL REACH IN COOLER LOCATED IN OPENED KITCHEN.
DAL-3*32 Approved Food Contact Equip.−2
DO NOT STORE ANY FOOD IN OPENED CANS, OBSERVED SEVERAL OPEN CANS FROM BAR COOLER.
DAL-4*21 RFSM - Not On Site−2
FINAL NOTICE! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION. APPLICATION IS AVAILABLE AT: Follow instruction from the following web page to obtain your Dallas Registered Food Service Manager certificate, https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-6*34 Insect control devices-not over food/food prep−2
DO NOT STORE INSECT TAPES ABOVE FOOD AREAS.
DAL-7*47 OTHER VIOLATIONS−2
Heimlich maneuver sign 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.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY CEILING AND VENTS, CLEAN SHELVES OF WALK IN COOLER, REMOVE PEELING PAINT FROM WALK IN FREEZER DOOR. CLEAN BAR HAND SINK.
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−29 pts

Dec 20

Follow-up InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*18 Use toxic according to manufacturer direction−5
Q.A. SANITIZER IS OVER 400 PPM
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-9*02 Cold Hold (41øF/45øF or below)−5
TOMATOES JUICE 49'F IN BAR COOLER
DAL-10*10 Clean Sight and Touch−5
SODA NOZZLES

Basic (6)

−12 pts

DAL-1*39 Equipment compartments, drainage−2
KEEP ICE CHEST FREE OF MELTED ICE WATER.
DAL-2*45 Premises shall be maintained in good repair−2
1) REMOVE ICE BUILT UP AND PEELING PAINT. 2) PROVIDE HOT N COLD WATER TO HAND SINKS
DAL-3*21 RFSM - Not On Site−2
DAL-4*35 Hair Restraints effective−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE PRODUCTS WITH USE CORRECT USE BY DATE , ALSO AFTER MOVING FROM FREEZER TO COOLER

Base deductions−32 pts

Nov 20

Routine InspectionScore: 76

6 Med5 Basic

11 total

60/100inspection score

−40 pts

Intermediate (6)

−30 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products. 5) raw poultry products
DAL-4*19 Water & Plumbing in good repair- per code−5
REPAIR ALL OUT OF ORDER FAUCETS FROM HAND SINKS.
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 2 REFRIED BEANS 57'F 5 GALLONS CONTAINER EACH. REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCT IN COOLER AT 57'F AND CHEF STATED IT WAS COOKED PLACED IN COOLER SINCE YESTERDAY. DISPOSITION: CHEF DISCARDED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruc
DAL-9*20 Grease Trap Tickets−5
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN IT AT 50PPM, TESTED AT 0 PPM.
DAL-11*03 Food products not maintained at 135øF or above−5
WARMER: GOAT 123'F, BEEF 127'F

Basic (5)

−10 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-6*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-7*34 Insect control devices-not over food/food prep−2
DO NOT KEEP FLIES TAPES ABOVE FOOD AREAS.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.

Base deductions−40 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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