What is Casa Navarro's health inspection score?

Casa Navarro has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Casa Navarro last inspected?

Casa Navarro was last inspected on October 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Casa Navarro have?

Casa Navarro has 72 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Casa Navarro safe to eat at?

Casa Navarro has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Casa Navarro serve?

Casa Navarro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Casa Navarro

Name: Casa Navarro
Address: 11742 MARSH LN #A, Dallas, 75229
Rating: 55

11742 MARSH LN #A, Dallas

Data may be outdated — inspected 10/11/2023

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0Fair

American•North Dallas

Ranked #327 of 566 in North DallasBetter than 17% of american restaurants

Improving

10 inspections

Last: Oct 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 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

11742 MARSH LN #A, Dallas, TX 75229

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

5 basic

Jun

Nov 2019

1 inspections

3 intermediate

6 basic

Apr 2020

1 inspections

4 intermediate

2 basic

Apr

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

1 intermediate

7 basic

Apr

Nov 2021

1 inspections

1 intermediate

6 basic

Apr 2022

1 inspections

4 intermediate

5 basic

Apr

Oct 2022

1 inspections

4 intermediate

5 basic

Apr 2023

1 inspections

1 intermediate

5 basic

Apr

Oct 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Provide food handlers certificates for employees
DAL-2*34 Outer openings:closing holes, gaps−2
gap under back door
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label food containers
DAL-4*42 Dirty nonfood contact surfaces−2
clean vent hood
DAL-5*43 Light bulbs, light shields provided−2
Replace light bulb

Base deductions−10 pts

Apr 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw food cant be above ready to eat food (raw beef under veggies)

Basic (5)

−10 pts

DAL-1*29 Food thermometers provided and accessible−2
provide thermometers for RIC
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers (beans and onions and sugar)
DAL-4*31 Handwashing lavatory - used for other purpose−2
use hand washing sink for hand washing only
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floors
DAL-6*45 Premises shall be maintained in good repair−2
repair/replace celling tiles

Base deductions−15 pts

Oct 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*20 Grease Trap Tickets−5
DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
DAL-8*03 Food products not maintained at 135øF or above−5
DAL-9*10 Clean Sight and Touch−5
Cutting boards

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-5*39 Equipment-doors, seal hinges adjusted/intact−2
Cooler gaskets
DAL-6*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−30 pts

Apr 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw bacon over ready to eat items in freezer
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine sanitizer at dish machine and bucket is weak
DAL-1*18 Toxic items labeling-non original container−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
Hand sink used for dumping waste
DAL-7*43 Light bulbs, light shields provided−2
DAL-8*39 Equipment in good repair and proper adjustment.−2
Damaged cooler handle
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−30 pts

Nov 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Repair damaged cooler gaskets
DAL-2*21 PIC ensures food handlers properly trained−2
Provide food handler certificates
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - used for other purpose−2

Base deductions−17 pts

Apr 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Faucet leak at 3 comp sink

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
DAL-4*47 Handler-Certificate Not on site−2
DAL-5*34 Outer openings:closing holes, gaps−2
Keep rear door closed
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*43 Light bulbs, light shields provided−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−19 pts

Oct 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-6*18 Toxic items labeling-non original container−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over beef in reach in cooler

Basic (5)

−10 pts

DAL-1*39 No equipment & utensil under leaking water lines−2
Remove drain lines from hand sink
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 Individual, disposable towels−2
Bar sink
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−20 pts

Apr 20

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored over cooked food items
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair faucet leak at 3 comp sink
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-6*10 Clean Sight and Touch−5
Keep can opener blade clean

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*43 Light - 50 foot : Food and utensils area−2
replace light bulb at vent hood

Base deductions−24 pts

Nov 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items labeling-non original container−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-6*19 Water & Plumbing in good repair- per code−5
Repair hot water faucet at bar

Basic (6)

−12 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
cooler observed at 58'F
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*21 RFSM - Not On Site−2
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Jun 19

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
chicken measure at 47 degrees F; raw eggs measured at 47 degrees F

Basic (5)

−10 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
flies and a roach observed in the kitchen area
DAL-2*45Floor, wall, ceiling - Exposed material−2
openings in the ceiling tiles
DAL-4*45 Cleaning floors, dustless methods−2
food debris under the kitchen appliances
DAL-5*32 Approved Food Contact Equip.−2
cardboard placed on the floor adjacent to the fryers
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
one of the coolers is not functioning effectively; too many temperature fluctuations

Base deductions−15 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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