What is Cibo Divino's health inspection score?

Cibo Divino has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cibo Divino last inspected?

Cibo Divino was last inspected on October 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cibo Divino have?

Cibo Divino has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cibo Divino safe to eat at?

Cibo Divino has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cibo Divino serve?

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

Official Health Record

Cibo Divino

Name: Cibo Divino
Address: 1868 SYLVAN AVE #D100, Dallas, 75208
Rating: 58

1868 SYLVAN AVE #D100, Dallas

Data may be outdated — inspected 10/13/2023

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0Fair

American•Oak Cliff

Ranked #201 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

9 inspections

Last: Oct 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-42

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

-3 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

1868 SYLVAN AVE #D100, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

2 basic

Feb

Sep 2019

1 inspections

2 intermediate

9 basic

Mar 2020

1 inspections

3 intermediate

1 basic

Mar

Oct 2020

1 inspections

2 intermediate

2 basic

Apr 2021

1 inspections

2 intermediate

3 basic

Apr

Oct 2021

1 inspections

1 intermediate

5 basic

Jun 2022

1 inspections

1 intermediate

7 basic

Jun

Jan 2023

1 inspections

2 basic

Oct 2023

1 inspections

1 intermediate

4 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Mold/debris observed in ice machine

Basic (4)

−8 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark all commercially made product once open if they last longer than 24 hrs
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips (QUAT) to test sanitizer
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*24 Food Labeling- with common name of the food−2
Label all squeeze bottles in kitchen

Base deductions−13 pts

Jan 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*26 Food Consumer Advisory-raw food−2
Post consumer advisor(y) about eating raw/undercooked meats
DAL-2*47 RFSM Certificate - Not Display−2
Post Registered Food Service Manager certificates

Base deductions−4 pts

Jun 22

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*10 Clean Sight and Touch−5
Black substance found inside of the ice machine

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Store wet wiping towels in a sanitizer solution
DAL-2*21 RFSM - Not On Site−2
Must register certified food manager with the City of Dallas
DAL-3*27 Cooling method, criteria - smaller portions−2
Observed cooked chicken over stocked in reach-in-cooler
DAL-4*45 Premises shall be maintained in good repair−2
Fix leak at hand sink-near pizza oven
DAL-5*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles
DAL-6*43 Light bulbs, light shields provided−2
Replace the blown out light (vent system)
DAL-7*39 Cutting surfaces.−2
Remove/replace worn cutting boards

Base deductions−19 pts

Oct 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*10 Sanitization after Cleaning−5
Wash machine at bar not dispensing sanitizer.

Basic (5)

−10 pts

DAL-1*31 No soap at handsink−2
bar
DAL-3*21 RFSM - Not On Site−2
DAL-4*39 Cutting surfaces.−2
DAL-5*42 Dirty nonfood contact surfaces−2
Remove build-up on rubber gaskets to RIC drawers.
DAL-6*45 Premises shall be maintained in good repair−2
Seal opening underneath the dish area.

Base deductions−15 pts

Apr 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with grease deposits, soils and grease accumulations must be clean to avoid cross contamination ice machine with black mold, grease and dust accumulations must be clean to avoid cross contamination
DAL-2*02 Cold Hold (41øF/45øF or below)−5
cheese cooler unit and desert cooler unit at 47 F and 51 F must be maintain food temperature at 40 F or below to avoid cross contamination

Basic (3)

−6 pts

DAL-3*33 Sanitizing solution intergrated in dish. machine−2
dish washing machine zero concentration of sanitizing solutions must be replace or repair to proper condition at 50 ppm chlorine concentration
DAL-4*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ceiling in different areas dirty with soils and dust accumulations must be clean to avoid cross contamination floors under equipment dirty must be clean to avoid cross contamination

Base deductions−16 pts

Oct 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
zero chlorine concentration at ware washing machine must be at 50 ppm chlorine concentration to avoid cross contamination
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
PIC must be ensure that employees separate raw meat and TCS food to avoid cross contamination inside WI cooler unit -food properly storing-

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*39 Soiled linens storage−2
dirty linen not properly storage on close container dirty linen must be have a close container to avoid unlawful smells pest harboring and contamination

Base deductions−14 pts

Mar 20

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
zero concentration at dish washing machine must be at 50 ppm chlorine concentration of sanitizing solution
DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with food debris, sugars, spills and stagnant water cooler units must be clean to avoid cross contamination
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cheese cake #1 53 F cheese cake # 2 52 F RI cooler unit 55 F RI cooler unit 47 F must be maintain food temperature at 40 F or below

Basic (1)

−2 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition cooler units must be maintain proper food temperatures at 40 F or below

Base deductions−17 pts

Sep 19

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness−5
PROVIDE EMPLOYEE HEALTH POLICY
DAL-10*19 One Inch Air Gap−5
PROVIDE FOR ALL HAND SINK

Basic (9)

−18 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-3*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-4*21 RFSM - Not On Site−2
DAL-5*32 Damaged Equipment−2
REMOVE BROKEN ICE SCOOP
DAL-7*31 Handwashing lavatory - used for other purpose−2
OBSERVED ITEMS STORED IN HAND SINK
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE AND WITH CUSTOMER ITEMS
DAL-9*23 No Water−2
NO COLD WATER AT HAND SINK IN BAR
DAL-11*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE AND UNDER EQUIPMENT

Base deductions−28 pts

Feb 19

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
beef 53'f, chicken pastry 54'f
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat raw eggs store next to potato salad

Basic (2)

−4 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
ham
DAL-5*31 No soap at handsink−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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