What is Don Jorge's Cocina's health inspection score?

Don Jorge's Cocina has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Don Jorge's Cocina last inspected?

Don Jorge's Cocina was last inspected on November 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Don Jorge's Cocina have?

Don Jorge's Cocina has 54 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Don Jorge's Cocina safe to eat at?

Don Jorge's Cocina has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Don Jorge's Cocina serve?

Don Jorge's Cocina serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Don Jorge's Cocina

Name: Don Jorge's Cocina
Address: 1436 S BUCKNER BLVD, Dallas, 75217
Rating: 54

1436 S BUCKNER BLVD, Dallas

Data may be outdated — inspected 11/27/2023

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0Fair

American•Pleasant Grove

Ranked #173 of 371 in Pleasant GroveBetter than 17% of american restaurants

Stable

10 inspections

Last: Nov 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

29 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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

-1 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

1436 S BUCKNER BLVD, Dallas, TX 75217

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

1 basic

Feb

Sep 2019

1 inspections

3 intermediate

6 basic

Feb 2020

1 inspections

2 intermediate

3 basic

Feb

Sep 2020

1 inspections

3 intermediate

6 basic

Mar 2021

1 inspections

1 intermediate

4 basic

Mar

Sep 2021

1 inspections

2 intermediate

3 basic

Mar 2022

1 inspections

2 intermediate

3 basic

Mar

Nov 2022

1 inspections

4 basic

May 2023

1 inspections

2 intermediate

3 basic

May

Nov 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*14 When to wash hands before donning new gloves−5
employees must wash hands before donning new gloves or changing task

Basic (4)

−8 pts

DAL-1*35 Jewelry Prohibition−2
jewelry not allowed
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
broken gasket in ric
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets in coolers clean exterior ice machine
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
rusty shelves in walk in freezer

Base deductions−13 pts

May 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
clean ice machine, clean can opener
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw hamburger patty above rte food in cooler

Basic (3)

−6 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
broken gaskets around cooler doors
DAL-2*22 Accredited food handler certificate - 60 days−2
expired
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, ovens

Base deductions−16 pts

Nov 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
remove personal items (water bottles) from prep area
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
observed plates on floor
DAL-3*22 Accredited food handler certificate - 60 days−2
provide foodhandler cards
DAL-4*42 Dirty nonfood contact surfaces−2
clean gaskets, soda machine exterior, microwave, grills, drawers

Base deductions−8 pts

Mar 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
repair leaking faucet on hand sink
DAL-2*10 Clean Sight and Touch−5
clean ice machine

Basic (3)

−6 pts

DAL-3*42 Dirty nonfood contact surfaces−2
clean dusty shelves, gaskets, shelves, soda machine
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
rusty shelves
DAL-5*45 Premises shall be maintained in good repair−2
cove base

Base deductions−16 pts

Sep 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above seafood

Basic (3)

−6 pts

DAL-1*47 Handler-Certificate Not on site−2
keep on site
DAL-2*42 Dirty nonfood contact surfaces−2
clean dust around fan, shelves, ice machine, cooler
DAL-4*32 Equipment and Utensils Durability and Strength−2
shopping bags

Base deductions−16 pts

Mar 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*02 Machine vending--Cold Hold (41øF/45øF or below) criteria−5
lettuce 60, chicken 59.3 degrees f

Basic (4)

−8 pts

DAL-1*45 Floor& wall junctures- coved & sealed−2
cove base
DAL-2*42 Ventilation hood systems−2
vent a hood
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-5*32 Maintain in Good Repair−2
cooler 58 degrees f

Base deductions−13 pts

Sep 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-5*18 Toxic items labeling-non original container−5
provide label fos chemical spray bottle
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above raw fish in reach in cooler

Basic (6)

−12 pts

DAL-2*43 Light bulbs, light shields provided−2
replace light shield
DAL-3*42 Ventilation hood systems−2
clean vent a hood system
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open personal drink
DAL-6*31 Handwashing lavatory - used for other purpose−2
hand sink
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food on floor
DAL-8*39 Cutting surfaces.−2
cutting boards

Base deductions−27 pts

Feb 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs stored above vegetables and fruits in cooler
DAL-4*05 Rapidly reheat 165øF for hot holding−5
reheat food up to 165 degrees f

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-3*39 Store equipment & utensils - avoid contamination−2
tongs stored next to trash can and tongs touched the trash can/bag
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
do not use shopping bags as food storage bads

Base deductions−16 pts

Sep 19

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
DAL-2*10 Clean Sight and Touch−5
DIRTY ICE MACHINE
DAL-3*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−27 pts

Feb 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5

Basic (1)

−2 pts

DAL-2*38 Thawing. under running water criteria−2

Base deductions−7 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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