What is Chimichurri Argentinian Bar & Kitchen's health inspection score?

Chimichurri Argentinian Bar & Kitchen has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chimichurri Argentinian Bar & Kitchen last inspected?

Chimichurri Argentinian Bar & Kitchen was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chimichurri Argentinian Bar & Kitchen have?

Chimichurri Argentinian Bar & Kitchen has 56 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chimichurri Argentinian Bar & Kitchen safe to eat at?

Chimichurri Argentinian Bar & Kitchen has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Chimichurri Argentinian Bar & Kitchen

Name: Chimichurri Argentinian Bar & Kitchen
Address: 324 W 7TH ST, Dallas, 75208
Rating: 39

324 W 7TH ST, Dallas

Data may be outdated — inspected 12/22/2023

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0Poor

Oak Cliff

Ranked #345 of 400 in Oak Cliff

Improving

5 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

324 W 7TH ST, Dallas, TX 75208

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Violation Timeline

Sep 2022

1 inspections

3 intermediate

9 basic

Sep

Mar 2023

1 inspections

3 intermediate

9 basic

Apr 2023

1 inspections

6 intermediate

9 basic

Apr

May 2023

1 inspections

2 intermediate

6 basic

Dec 2023

1 inspections

1 intermediate

8 basic

Dec

Inspection History

5 records on file

3 Routine2 Follow-up

Dec 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
No food bowl allowed on top of cold hold food

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
shall have paper towels at hand sink
DAL-2*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk container with label
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Vent ceiling dusty needs to be cleaned
DAL-6*32 Smooth Contact Surfaces−2
cutting board needs to be resurfaced - smooth
DAL-7*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in solution bucket between uses
DAL-8*47 Other Violations−2
choking poster shall be displayed
DAL-9*34 Outer openings:closing holes, gaps−2
back door needs a seal on bottom to close gap opening

Base deductions−21 pts

May 23

Follow-up InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine main dish washer 0 ppm
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in walk in cooler observed raw chicken stored above steak steak stored above salami in walk in cooler

Basic (6)

−12 pts

DAL-2*42 Ventilation hood systems−2
clean vent a hood system
DAL-3*39 Cutting surfaces.−2
resurface cutting boards
DAL-4*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink wash rinse sanitizer air dry
DAL-6*47 Other Violations−2
provide chocking poster
DAL-7*22 No unnecessary personnel allowed in food prep area−2
child not allowed
DAL-8*34 Outer openings:closing holes, gaps−2
observed gap around entrance door

Base deductions−22 pts

Apr 23

Follow-up InspectionScore: 71

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
main dish washer 0 ppm
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat stored above rte ham
DAL-5*03 Food products not maintained at 135øF or above−5
sausages 87.7 degrees f-keep hot food at 135 degrees f or above
DAL-9*15 Contact RTE Products w/ Bare Hands−5
do not touch rte food with bare hands
DAL-14*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (9)

−18 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
front door open
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage container; squeeze bottles
DAL-7*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers inside, clean fan cover in wic
DAL-8*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-10*35 Jewelry Prohibition−2
jewelry not allowed while prepared food
DAL-11*21 RFSM - Not On Site−2
rfsm manager not on site obtain rfsm certificate from the City of dallas within 7 days
DAL-12*39 Equipment-doors, seal hinges adjusted/intact−2
repair damaged gaskets around cooler doors
DAL-13*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-15*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor in wic

Base deductions−48 pts

Mar 23

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
empanadas stored out at room temperatures-not time
DAL-3*15 Contact RTE Products w/ Bare Hands−5
observed employee use bare hands to prepare plate for customer, must use second barrier to handle rte foods
DAL-11*02 Cold Hold (41øF/45øF or below)−5
cold holding food items must be maintained at 41 degrees f french toast mix raw eggs observed at 74 degrees f

Basic (9)

−18 pts

DAL-2*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk ingredient bins
DAL-4*24 Food Labeling- with common name of the food−2
label all squeezed bottles with common name
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water sink at kitchen dessert area waiting
DAL-6*21 RFSM - Not On Site−2
no rfsm
DAL-7*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety
DAL-8*31 Handwashing lavatory - used for other purpose−2
utensils stored inside of hand sink
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks store on food prep
DAL-10*42 Dirty nonfood contact surfaces−2
detail clean walls underneath 3 com sink
DAL-12*39 Equipment in good repair and proper adjustment.−2
replace damaged cutting boards as often as needed

Base deductions−33 pts

Sep 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED DEAD FLIES INSIDE OF UNCOVERED LIQUORS LOCATED AT BAR. LIQUORS WERE DISPOSED OF. OBSERVED HEAVILY DENTED CANS, DISPOSE OF CANS.
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED ABOVE RTE SAUCE. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-11*02 Cold Hold (41øF/45øF or below)−5
HOUSE MADE SAUCE OBSERVED AT 46.2F. STORE IN COLD HOLD EQUIPMENT.

Basic (9)

−18 pts

DAL-1*34 Remove dead/trapped pests−2
OBSERVED TRAPPED MICE IN BACK STORAGE AREA, REMOVE.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED UNCOVERED LIQUORS AT BAR. COVER.
DAL-4*45 Premises shall be maintained in good repair−2
OBSERVED MANY OPEN GAPS IN BACK STORAGE AREA, SEAL.
DAL-6*31 Individual, disposable towels−2
OBSERVED NO PAPER TOWELS AT HAND SINK LOCATED IN EMPLOYEE RESTROOM, PROVIDE.
DAL-7*46 Covered waste receptacle for women's restroom−2
PROVIDE COVER WASTE CONTAINER IN EMPLOYEES RESTROOM.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
OBSERVED ICE SCOOP STORED ON SOILED SURFACE OF ICE MACHINE.
DAL-9*29 Sanitizing solutions, testing devices−2
NO AVAILABLE TEST STRIPS FOR CHLORINE SANITIZER. PROVIDE TEST STRIPS.
DAL-10*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON WIRE STORAGE SHELVES. DUST BUILD UP ON WIRES LOCATED ABOVE BAR.
DAL-12*47 Handwashing signage−2
PROVIDE HAND WASH SIGN AT WAITRESS STATION.

Base deductions−33 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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