What is E-bar Tex Mex Restaurant's health inspection score?

E-bar Tex Mex Restaurant has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was E-bar Tex Mex Restaurant last inspected?

E-bar Tex Mex Restaurant was last inspected on August 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does E-bar Tex Mex Restaurant have?

E-bar Tex Mex Restaurant has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is E-bar Tex Mex Restaurant safe to eat at?

E-bar Tex Mex Restaurant has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

E-bar Tex Mex Restaurant

Name: E-bar Tex Mex Restaurant
Address: 1901 N HASKELL AVE #100, Dallas, 75204
Rating: 64

1901 N HASKELL AVE #100, Dallas

Data may be outdated — inspected 8/15/2023

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0Fair

Uptown

Ranked #480 of 747 in Uptown

Stable

9 inspections

Last: Aug 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

32 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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

1901 N HASKELL AVE #100, Dallas, TX 75204

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

9 basic

Mar

Jun 2019

1 inspections

4 intermediate

6 basic

Dec 2019

1 inspections

4 intermediate

5 basic

Dec

Aug 2020

1 inspections

3 basic

Apr 2021

1 inspections

6 basic

Apr

Oct 2021

1 inspections

1 intermediate

3 basic

Apr 2022

1 inspections

1 intermediate

1 basic

Apr

Mar 2023

1 inspections

1 intermediate

1 basic

Aug 2023

1 inspections

1 intermediate

1 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all toxic chemicals.

Basic (1)

−2 pts

DAL-2*47 Handwashing signage−2
Need hand washing sign at all hand sinks.

Base deductions−7 pts

Mar 23

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over shrimp

Basic (1)

−2 pts

DAL-2*45 Premises shall be maintained in good repair−2
Fix read out on RIC (small kitchen)

Base deductions−7 pts

Apr 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Tomato and stuffed jalapeno found at 56'f, keep at 41'f or lower

Basic (1)

−2 pts

DAL-2*45 Premises shall be maintained in good repair−2
Fix pipe below hand sink

Base deductions−7 pts

Oct 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Ground beef found at 48.9'f

Basic (3)

−6 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
Discard expired items
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Provide space for employee items
DAL-4*42 Dirty nonfood contact surfaces−2
Clean RIF

Base deductions−11 pts

Apr 21

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label food squeeze bottles.
DAL-2*34 Pest control-routine inspections for−2
Observed flies at steam table aarea.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed worn cutting board, cook station.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label flour container.
DAL-5*43 Light bulbs, light shields provided−2
Replace worn light(Venta-Hood).
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor throughout the kitchen area.

Base deductions−12 pts

Aug 20

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
flies observed in the kitchen prep area
DAL-2*39 Keep utensils handles upright or protected−2
ice scoop
DAL-3*45 Premises:Cleaning, frequency and restrictions−2
food residue/debris in the coolers in the outside prep area

Base deductions−6 pts

Dec 19

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*18 Medicines labeled and stored properly−5
MEDICINE STORED-
DAL-4*02 Cold Hold (41øF/45øF or below)−5
SALSA AT SERVER AREA 54 DEGREE F
DAL-5*14 When to wash hands before donning new gloves−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW SHELLED EGGS OVER RTE QUESO IN COOLER

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
ITEMS IN BACK PREP ROOM NOT DATED
DAL-3*47 Handwashing signage−2
AT BACK PREP ROOM HAND SINK
DAL-6*37 Beverage tubing and cold-plate beverage cooling−2
PROVIDE SEPARATION
DAL-8*39 Equipment in good repair and proper adjustment.−2
SLOW DRAIN AT HAND SINK
DAL-9*43 Light 20 foot : Reach-in cooler−2
IN BACK PREP ROOM

Base deductions−30 pts

Jun 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Bare hand contact on RTE foods ( observed employees cutting cheese w. bare hands )
DAL-7*02 Cold Hold (41øF/45øF or below)−5
s. tomatoes 46.3, s. cheese 64.1, pico de gallo 45.8F, s. cream 46.8F
DAL-9*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (6)

−12 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting boards ( remove black substance from cutting boards)
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination inside and outside
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
observed flies through- out kitchen ( prep area)
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
label s. bottles (warning)
DAL-8*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee personal drink stored on cutting board in prep area

Base deductions−32 pts

Mar 19

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED 3 PACKAGES OF CHORIZO STORED ON TOP OF COOKED VEGGIES
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
QUAT SANITIZER BUCKETS OBSERVED AT 0 PPM MAINTAIN BETWEEN 200-400 PPM

Basic (9)

−18 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS FOR ALL RIC/RIF
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BACK DOOR/ ALL OUTER PERIMETERS
DAL-6*35 Jewelry Prohibition−2
BRACELETS OBSERVED ON VARIOUS EMPLOYEES BOH
DAL-7*36 Cloths in-use for wiping between uses stored−2
OBSERVED ON PREP TABLES
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ICE SCOOPS
DAL-10*41 Food storage containers, identified with common name of food.−2
DAL-11*45 Dressing areas:Lockers−2
BACKPACKS OF EMPLOYEES OBSERVED STORED ON DRY INGREDIENTS

Base deductions−28 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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