What is Chamoy Locos's health inspection score?

Chamoy Locos has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chamoy Locos last inspected?

Chamoy Locos was last inspected on July 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chamoy Locos have?

Chamoy Locos has 33 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chamoy Locos safe to eat at?

Chamoy Locos has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chamoy Locos serve?

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

Official Health Record

Chamoy Locos

Name: Chamoy Locos
Address: 2605 FORT WORTH AVE #300, Dallas, 75211
Rating: 65

2605 FORT WORTH AVE #300, Dallas

Data may be outdated — inspected 7/3/2023

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0Fair

American•West Dallas

Ranked #132 of 356 in West DallasBetter than 22% of american restaurants

Stable

5 inspections

Last: Jul 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% 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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2605 FORT WORTH AVE #300, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

4 basic

Mar

Jun 2020

1 inspections

2 intermediate

8 basic

Aug 2021

1 inspections

1 intermediate

7 basic

Aug

Jul 2022

1 inspections

5 basic

Jul 2023

1 inspections

3 basic

Jul

Inspection History

5 records on file

5 Routine

Jul 23

Routine InspectionLatestScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
Remove plastic covering on ice machine to allow easy cleanability
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all open containers of ingredients
DAL-3*42 Dirty nonfood contact surfaces−2
Clean out food debris in reach-in freezer

Base deductions−6 pts

Jul 22

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
Ensure all hand sinks are properly suppled
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Put dates on food that is kept for more than 24hrs
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal items away from food prep area
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls of food debris/smoke residue
DAL-5*47 OTHER VIOLATIONS−2
Register RFSM with City of Dallas

Base deductions−10 pts

Aug 21

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas with soils, food debris and grease accumulations must be clean to avoid cross contamination

Basic (7)

−14 pts

DAL-1*29 Food thermometers provided and accessible−2
missing some thermometers inside cooler units must be have visible and working thermometers inside all cooler units
DAL-2*43 Ventilation hood-prevent grease dripping−2
vent filters dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
missing proper labeling in the food bags at service area must be label food containers in all areas
DAL-4*39 Equipment in good repair and proper adjustment.−2
lights broken inside kitchen area must be repair ot replace to proper condition
DAL-5*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-6*34 Outer openings:closing holes, gaps−2
missing weather strip at back exit door allowed must be replace or repair door to avoid contamination and pest harboring
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors dirty with soils and grease deposits must be clean to avoid cross contamination ceiling and walls dirty with soils and grease accumulations

Base deductions−19 pts

Jun 20

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle and thank you bags containers as food containers must be have approved containers as food containers

Basic (8)

−16 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be 6 inches out the floor level
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors walls and ceiling dirty with grease deposits and soils accumulations floors behind equipment and skirt dirty must be clean to avoid cross contamination
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent-hood dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-7*29 Sanitizing solutions, testing devices−2
missing quat test strips to verified concentration must be have chemical testers on site
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers must be have date marking on all food containers
DAL-9*39 Cooking equipment free of encrusted grease−2
grills and stove equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination microwave dirty with encrusted grease must be clean to avoid cross contamination
DAL-10*24 Food packaged in a establishment, shall be labeled as specified in law−2
food packages and food containers missing labeling must be labeling all food packages and food containers with common name

Base deductions−26 pts

Mar 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to raw chicken
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine
DAL-3*20 Grease Trap Tickets−5
grease trap cleaning must be done every 3 weeks

Basic (4)

−8 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in cover
DAL-5*31 Handwashing lavatory - accessible−2
provide space to access to the hand sink
DAL-6*34 Outer openings:closing holes, gaps−2
seal open gaps for the back doors
DAL-7*42 Dirty nonfood contact surfaces−2
provide cleaning for the air vents

Base deductions−23 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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