What is Catrachito Restaurant's health inspection score?

Catrachito Restaurant has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Catrachito Restaurant last inspected?

Catrachito Restaurant was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Catrachito Restaurant have?

Catrachito Restaurant has 67 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Catrachito Restaurant safe to eat at?

Catrachito Restaurant has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Catrachito Restaurant

Name: Catrachito Restaurant
Address: 9458 MARSH LN, Dallas, 75220
Rating: 57

9458 MARSH LN, Dallas

Data may be outdated — inspected 1/5/2024

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0Fair

Northwest Dallas

Ranked #201 of 430 in Northwest Dallas

Stable

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

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9458 MARSH LN, Dallas, TX 75220

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

7 basic

Mar

Sep 2019

1 inspections

3 intermediate

4 basic

Mar 2020

1 inspections

6 basic

Mar

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

1 intermediate

4 basic

Apr

Nov 2021

1 inspections

2 intermediate

9 basic

May 2022

1 inspections

2 intermediate

4 basic

May

Jan 2023

1 inspections

2 intermediate

6 basic

Jul 2023

1 inspections

4 basic

Jul

Jan 2024

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
maintain hot holding at 135F or higher (tofu at 114F)

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket ( cant have it on cutting board)
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor, celling tiles
DAL-4*38 Thawing. under running water criteria−2
Unapproved thawing method (cannot be left in the sink at room temp to thaw out, it be under running water
DAL-5*24 Food Labeling- with common name of the food−2
label squeeze bottles

Base deductions−13 pts

Jul 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground (bananas)
DAL-2*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-3*42 Dirty nonfood contact surfaces−2
clean vent hood
DAL-4*45 Premises shall be maintained in good repair−2
repair/replace celling tiles

Base deductions−8 pts

Jan 23

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*10 Sanitization after Cleaning−5
NO SANITIZER IN BUCKET
DAL-6*18 Toxic Chemical Storage - Retail Sale−5
FOOD STORE UNDER HAND SOAP

Basic (6)

−12 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
NO FOOD HANDLER CERTIFICATE
DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
NO CITY OF DALLAS RFSM
DAL-4*31 No soap at handsink−2
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
BROKEN TILES ON FLOOR
DAL-7*31 Handwashing lavatory - accessible−2
ACCESS TO HAND SINK BLOCK
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
NO SPLASH PROTECTOR BETWEEN HAND SINK AND PREP SURFACE

Base deductions−22 pts

May 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over raw beef
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*42 Dirty nonfood contact surfaces−2
Clean dust on ceiling vent
DAL-3*21 RFSM - Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Nov 21

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-8*03 Food products not maintained at 135øF or above−5
DAL-11*10 Chlorine sanitizer concentration, minimum temp.−5
Bucket sanitizer conc. at 0ppm

Basic (9)

−18 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
RIC handle
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*21 RFSM - Not On Site−2
Register food manager certificate with the city of Dallas
DAL-4*31 No soap at handsink−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Bucket of banana on the floor
DAL-6*45 Unnecessary articles prohibited−2
DAL-7*47 Handler-Certificate Not on site−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*43 Light - 50 foot : Food and utensils area−2
Vent hood

Base deductions−28 pts

Apr 21

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*32 Equipment has cracks and corners−2
Cover of food storage container

Base deductions−13 pts

Oct 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
DAL-7*10 Clean Sight and Touch−5
keep cutting boards clean

Basic (5)

−10 pts

DAL-1*42 Ventilation hood systems−2
keep vent hood filters clean
DAL-2*21 PIC ensures food handlers properly trained−2
DAL-4*43 Heating/ventilation: designed and installed−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−20 pts

Mar 20

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
Replace missing bulb at vent hood
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Microwave Handle
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*44 Trash can provided for papertowel waste−2

Base deductions−12 pts

Sep 19

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Pico observed at 53'F
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Provide chlorine sanitizer conc. at 50ppm

Basic (4)

−8 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*37 Food, utensils & equip under other sources−2
Utensils stored in dump Ssink

Base deductions−23 pts

Mar 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*14 When to wash hands as often as necessary during prep−5

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*45 Premises shall be maintained in good repair−2
Repair damaged ceiling tiles
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Evidence of drinking at food prep area
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust in kitchen ceiling
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*21 RFSM - Not On Site−2

Base deductions−19 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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