What is EL Bolero's health inspection score?

EL Bolero has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Bolero last inspected?

EL Bolero was last inspected on December 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Bolero have?

EL Bolero has 74 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Bolero safe to eat at?

EL Bolero has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Bolero serve?

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

Official Health Record

EL Bolero

Name: EL Bolero
Address: 1201 OAK LAWN AVE #160, Dallas, 75207
Rating: 43

1201 OAK LAWN AVE #160, Dallas

Data may be outdated — inspected 12/9/2023

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0Poor

American•Design District

Ranked #345 of 422 in Design DistrictBetter than 22% of american restaurants

Stable

10 inspections

Last: Dec 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

30 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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-16 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

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1201 OAK LAWN AVE #160, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

3 basic

Feb

Aug 2019

1 inspections

3 intermediate

4 basic

Feb 2020

1 inspections

2 intermediate

4 basic

Feb

Sep 2020

1 inspections

3 intermediate

3 basic

Mar 2021

1 inspections

4 intermediate

5 basic

Mar

Aug 2021

1 inspections

2 intermediate

6 basic

Feb 2022

1 inspections

4 intermediate

3 basic

Feb

Oct 2022

1 inspections

5 intermediate

4 basic

Mar 2023

1 inspections

1 intermediate

4 basic

Mar

Dec 2023

1 inspections

1 intermediate

10 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-6*20 Grease Trap Tickets−5
grease trap must be serviced every 90 days

Basic (10)

−20 pts

DAL-1*32 Damaged Equipment−2
DAL-2*45 Premises shall be maintained in good repair−2
repair small leak at 3 com sink provide sink stopper for 3 com sink remove all unnecessary items from inside mop sink
DAL-3*21 RFSM - Not On Site−2
DAL-4*29 Food thermometers--small diameter probe−2
provide a food service thermometer to check food temperatures
DAL-5*42 Dirty nonfood contact surfaces−2
heavy build up seen underneath vent a hood
DAL-7*39 Store equipment & utensils - avoid contamination−2
store clean utensils
DAL-8*47 Other Violations−2
provide current pest control report
DAL-9*31 Individual, disposable towels−2
no paper towels
DAL-10*26 Food Consumer Advisory-raw food−2
post a consumer advisory undercooked meat
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
food must be stored 6 inches off the floor

Base deductions−25 pts

Mar 23

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*19 One Inch Air Gap−5

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2

Base deductions−13 pts

Oct 22

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
mustroom 10/7
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw beef
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow to wrap any food (tortilla)
DAL-6*15 Contact RTE Products w/ Bare Hands−5
Observed bare hand contact with the taco
DAL-8*03 Food products not maintained at 135øF or above−5
rice 120'f

Basic (4)

−8 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-4*34 Pest Control−2
Observed flies in prep area
DAL-7*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed bucket in the hand sink

Base deductions−33 pts

Feb 22

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to juice and raw meat
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket : 0 ppm chlorine
DAL-5*19 No Hot Water / Water heater 50 gallon min.−5
Issued 1 citation for no hot water, Must have hot water within 24hrs
DAL-7*15 Contact RTE Products w/ Bare Hands−5
with tortilla

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed containers in the hand sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the wic

Base deductions−26 pts

Aug 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*06 Discard TCS if date marked exceeds temp & time−5
observed expired qunino 8/18 marination 8/3 Ponlsnr 8-15
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above meat

Basic (6)

−12 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board, food container
DAL-2*29 Sanitizing solutions, testing devices−2
provide quat test strip
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Pr
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Handwashing lavatory - accessible−2
electric wire block the handsink
DAL-8*32 Can openers-cleanability−2
provide cleaning for the can opener

Base deductions−22 pts

Mar 21

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
beef: 72'f, chicken 'f
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Pozole expired 2/19, 2/26
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and corn store together tomato store next to raw eggs
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (5)

−10 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*39 Keep utensils handles upright or protected−2
no bowl allow to use as a scoop
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−30 pts

Sep 20

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
lettuce 9/18, onion 9/26
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to produce
DAL-3*18 Prevent contamination from pesticides−5
observed flies catcher above oil box and to go cups

Basic (3)

−6 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
potato
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed scoops in the hand sink

Base deductions−21 pts

Feb 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 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 seafood store next to cabbage
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm quat

Basic (4)

−8 pts

DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*31 Individual, disposable towels−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all food containers above floor 6 ins
DAL-6*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−18 pts

Aug 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
DAL-4*03 Food products not maintained at 135øF or above−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-1*44 Trash can provided for papertowel waste−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*21 RFSM - Not On Site−2

Base deductions−23 pts

Feb 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
DAL-4*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont−5
DAL-5*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-6*31 Handwashing lavatory - used for other purpose−2

Base deductions−21 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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