What is Coco's Fire And Grill's health inspection score?

Coco's Fire And Grill has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Coco's Fire And Grill last inspected?

Coco's Fire And Grill was last inspected on November 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Coco's Fire And Grill have?

Coco's Fire And Grill has 71 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Coco's Fire And Grill safe to eat at?

Coco's Fire And Grill has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Coco's Fire And Grill serve?

Coco's Fire And Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Coco's Fire And Grill

Name: Coco's Fire And Grill
Address: 410 N BISHOP AVE #150, Dallas, 75208
Rating: 42

410 N BISHOP AVE #150, Dallas

Data may be outdated — inspected 11/9/2023

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0Poor

American•Oak Cliff

Ranked #328 of 400 in Oak CliffBetter than 21% of american restaurants

Improving

8 inspections

Last: Nov 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

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

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 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

410 N BISHOP AVE #150, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

5 intermediate

10 basic

May

Jun 2019

1 inspections

1 intermediate

Jan 2020

1 inspections

3 intermediate

6 basic

Jan

Sep 2020

1 inspections

3 intermediate

7 basic

Aug 2022

1 inspections

2 intermediate

6 basic

Aug

Feb 2023

1 inspections

4 intermediate

8 basic

Apr 2023

1 inspections

3 intermediate

7 basic

Apr

Nov 2023

1 inspections

2 intermediate

4 basic

Inspection History

8 records on file

7 Routine1 Follow-up

Nov 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items labeling-non original container−5
Toxic Spray bottles shall be properly labeled
DAL-6*19 Water & Plumbing in good repair- per code−5
Hand sink faucet shall be maintained in good repair

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*42 Ventilation hood systems−2
Ventilation hood system is dirty
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
Date mark milk after opening
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths on counter shall be removed

Base deductions−18 pts

Apr 23

Follow-up InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*18 Toxic items labeling-non original container−5
PROVIDE LABEL FOR CHEMICAL SPRAY BOTTLES
DAL-8*15 Contact RTE Products w/ Bare Hands−5
DO NOT TOUCH RTE FOOD WITH BARE HANDS
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN AND RAW BEEF STORED ABOVE RTE FOOD IN COOLER

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN ABOUT INSPECTION REPORT
DAL-2*21 RFSM - Not On Site−2
PROVIDE RFSM CERTIFICATE
DAL-3*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS AT HAND SINKS
DAL-4*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CARDS
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
OBSERVED WIPING CLOTHS/TOWELS STORED UNDER FOOD CONTAINERS IN COOLER
DAL-7*32 Damaged Equipment−2
COOLER 51.6 DEGREES F
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
CLOSE DOOR

Base deductions−29 pts

Feb 23

Routine InspectionScore: 75

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Barbacoa observed out at room temperature at 59.5 Degrees F/Cold foods must be maintained at 41 Degrees F.
DAL-7*18 Toxic items labeling-non original container−5
Label chemical spray bottle at bar. Observed not labeled. COS.
DAL-9*15 Contact RTE Products w/ Bare Hands−5
Observed staff member/bar using bare hands to slice fruit/limes/etc.
DAL-11*03 Food products not maintained at 135øF or above−5

Basic (8)

−16 pts

DAL-1*38 Thawing. Under refrigeration−2
Observed food thawing at room temperature.
DAL-2*31 Individual, disposable towels−2
No paper towels at handsink/food prep/bar.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
Do not store utensils/knives between equipment.
DAL-5*29 Food thermometers provided and accessible−2
Provide a food service thermometer to check food temps/throughout the day.
DAL-6*45 Premises shall be maintained in good repair−2
Check True RIC at cook line/RTE foods. Observed running high. Observed floor in dish area not in good repair.
DAL-8*27 Cool TCS foods using other effective means−2
Observed large container of black beans being cooled inside of RIC with lid on. Must cool in shallow containers/ice bath/etc.
DAL-10*33 Service sink or one curbed cleaning facility provided−2
No mop or service sink observed in food establishment.
DAL-12*21 RFSM - Not On Site−2

Base deductions−36 pts

Aug 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed chicken in upright RIC at 50.2F, store in working cold hold equipment.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
dishwasher concentration observed at 0PPM, repair.

Basic (6)

−12 pts

DAL-3*31 Individual, disposable towels−2
no available towels at hand sinks, provide
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
observed chipped spatulas, replace.
DAL-5*39 Store all equipment & utensil covered or inverted−2
observed pots stored upright, cover or store inverted.
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets of RICs and dust build up of fans.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on intake vents, clean
DAL-8*47 RFSM Certificate - Not Display−2
renew expired RFSM, and have food handler cards onsite.

Base deductions−22 pts

Sep 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SALSA 45*F, CUCUMBERS 60*F, SLICED TOMATOES 47*F
DAL-7*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DRINKS STORED IN ICE FOR CONSUMPTION AT BAR
DAL-8*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING

Basic (7)

−14 pts

DAL-1*23 No Water−2
NO HOT WATER AT HANDSINK NEAR 3 COMP SINK
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST IN CUSTOMER VIEW
DAL-4*37 Unpackaged food may not be stored in direct contact with undrained ice−2
LETTUCE AND LEAFY GREENS STORED IN WATER
DAL-5*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-9*39 No equipment & utensil under contamination sources−2
UTENSIL STORED IN MOP SINK
DAL-10*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE AND HANGING FROM EMPLOYEES

Base deductions−29 pts

Jan 20

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW EGGS STORED NEXT TO RTE FOODS
DAL-7*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS 74*F STORED ON PREP TABLE
DAL-9*19 One Inch Air Gap−5
PROVIDE AT HAND SINKS

Basic (6)

−12 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL STORED IN STANDING WATER
DAL-2*38 Thawing. Under refrigeration−2
THAWING AT ROOM TEMPERATURE ON DRAIN BOARD
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE EATING IN PREP AREA; PERSONAL DRINK STORED IN PREP AREA
DAL-5*43 Light 20 foot : Reach-in cooler−2
REPLACE NON WORKING
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS HANGING FROM EMPLOYEES AND STORED PREP TABLE
DAL-8*47 Other Violations−2
LABEL 3 COMP SINK

Base deductions−27 pts

Jun 19

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
Ri cooler units dirty with water condensation and food debris must be clean to avoid cross contamination

Base deductions−5 pts

May 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket on site
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-9*10 Sanitization after Cleaning−5
all equipment and food services must be clean and sanitize after every task
DAL-14*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags as food containers must be have approved commercial food containers to avoid chemical contamination
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
PIC must be ensure to separated raw food from cooked food inside cooler units

Basic (10)

−20 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
storing food containers at floor level must be 6 inches out of floor level at all times
DAL-3*21 RFSM - Not On Site−2
RFSM not on site PIC must be on site during operational hours
DAL-4*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket on site
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizing solution at 3c sink must be have 200 ppm concentration of Quat at 3 c sink
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marking on all food containers
DAL-8*35 Outer Clothing, Clean Condition−2
employees on street clothing employees must be use proper clothing when prepared food separated -apron-
DAL-10*37 Food shall be protected from cross contamination by protecting food containers that are received−2
food containers missing lids and covers must proper covers or lid on all food containers
DAL-11*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 have sanitizer bucket outside floor level
DAL-12*29 Sanitizing solutions, testing devices−2
missing test strips to measure proper sanitizing concentration
DAL-13*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit

Base deductions−45 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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