What is EL Botanero Bar's health inspection score?

EL Botanero Bar has a SafeDine safety score of 69 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 Botanero Bar last inspected?

EL Botanero Bar was last inspected on September 29, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Botanero Bar have?

EL Botanero Bar has 107 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Botanero Bar safe to eat at?

EL Botanero Bar has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Botanero Bar

Name: EL Botanero Bar
Address: 3049 W NORTHWEST HWY, Dallas, 75220
Rating: 69

3049 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 9/29/2022

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0Fair

Northwest Dallas

Ranked #76 of 430 in Northwest Dallas

Unknown

10 inspections

Last: Sep 29, 2022

low confidence

Directions Order

Inspections

Clean Rate

10.7

Avg Violations

45 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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3049 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

May 2019

1 inspections

3 intermediate

12 basic

May

Jun 2019

1 inspections

6 intermediate

9 basic

Jul 2019

1 inspections

2 intermediate

5 basic

Jul

Jan 2020

1 inspections

5 intermediate

10 basic

Feb 2020

1 inspections

5 intermediate

9 basic

Feb

Mar 2020

1 inspections

1 intermediate

3 basic

Dec 2020

1 inspections

2 intermediate

7 basic

Dec

Jun 2021

1 inspections

6 intermediate

6 basic

Dec 2021

1 inspections

3 intermediate

8 basic

Dec

Sep 2022

1 inspections

2 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Sep 22

Routine InspectionLatestScore: 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
Fix big leak on faucet at handwash sink and 3-comp sink at bar is clogged and not draining
DAL-2*20 Grease Trap Tickets−5

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair in RICs in kitchen
DAL-5*43 Light bulbs, light shields provided−2
Provide light shield under venthood

Base deductions−16 pts

Dec 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw chicken stored over vegetables in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty drink mix machine at bar.
DAL-3*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days, tickets kept on site 3 yrs.

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site. 214-670-8083.
DAL-5*22 Accredited food handler certificate - 60 days−2
Food handler certificates not on site.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days. Name of product, prep date, expiration date.
DAL-7*34 Remove dead/trapped pests−2
Observed dead roaches.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored uncovered.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor.
DAL-10*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-11*47 Handwashing signage−2
Need handwash signs at all handwash sinks.

Base deductions−31 pts

Jun 21

Routine InspectionScore: 74

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 52 degrees F in RIC (52 degrees F)
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy sausage, spoiled vegetables
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw beef, chicken, and pork not separated in RIC
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket 0 ppm
DAL-5*18 Restricted use pesticides−5
Raid insect spray not allowed in food establishment
DAL-12*20 Grease Trap Tickets−5
Provide grease trap tickets and keep on file for 3 years

Basic (6)

−12 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking
DAL-7*31 Handwashing lavatory - accessible−2
Observed multiple hand sinks blocked and/or filled with items
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed items stored uncovered in RIC
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils stored in food in RIC
DAL-10*45 Drying Mops-air dry−2
Hang mop to allow air dry
DAL-11*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Observed employee toilet not operable and very dirty

Base deductions−42 pts

Dec 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed chorizo over RTE foods
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer >200 ppm Cl

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Observed many food items out of date
DAL-4*31 Individual, disposable towels−2
Provide paper towels in employee restroom
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food uncovered
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair ice machine panel
DAL-7*40 Reuse of single service articles−2
Do not store food in cans after opening
DAL-8*45 Premises shall be maintained in good repair−2
Repair hot water to hand sink
DAL-9*46 Covered waste receptacle for women's restroom−2
Provide trash with lid in employee restroom and in womens restroom stalls.

Base deductions−24 pts

Mar 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items stored above food/utensils−5
Observed bucket of chemical on prep table over salt

Basic (3)

−6 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Observed no hot water at one hand sink
DAL-3*31 Individual, disposable towels−2
Observed no paper towels at bar hand sink
DAL-4*46 Covered waste receptacle for women's restroom−2
Provide covered trash for all womens restroom stalls

Base deductions−11 pts

Feb 20

Routine InspectionScore: 73

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-5*20 Grease Trap Tickets−5
Provide grease trap ticket and keep on file at location for 3 years.
DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese and margarine in WIC that is completely non-operational.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Rice is contaminated with debris.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <10 ppm
DAL-4*18 Restricted use pesticides−5
Observed insect spray -- not approved in food establishment.

Basic (9)

−18 pts

DAL-6*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Observed no hot water in one hand sink
DAL-7*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods in cooler and cover dry ingredients
DAL-9*39 Equipment in good repair and proper adjustment.−2
Observed several pieces of broken equipment.
DAL-10*43 Light - 20 foot : Washing, utensil, toilet−2
Observed light out in dish washing area.
DAL-11*45 Living or sleeping quarters, separation−2
Separate sleeping quarter with self-closing door.
DAL-12*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom and in back restroom.
DAL-13*27 Cooling, heating, and holding capacities. Equipment−2
Observed chest freezer over-stuffed and unable to fully close due to ice buildup and product.
DAL-14*47 Handwashing signage−2
Provide hand wash signs at all hand sinks

Base deductions−43 pts

Jan 20

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy food in RIC, expanded hot dog package in WIC
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over cooked shrimp
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Bucket <10 ppm chlorine
DAL-4*18 Restricted use pesticides−5
Insect spray and roach powder not allowed.
DAL-13*20 Grease Trap Tickets−5
Have grease trap serviced at least every 90 days.

Basic (10)

−20 pts

DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Observed no hot water in one hand sink
DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-7*31 No soap at handsink−2
Observed 2 hand sinks missing soap
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in coolers.
DAL-9*45 Living or sleeping quarters, separation−2
Separate off sleeping quarters w/ self-closing door. Do not keep liquor and cups in sleeping quarters.
DAL-10*39 Equipment in good repair and proper adjustment.−2
Observed several pieces of broken equipment. Observed ice machine panel missing
DAL-11*40 Reuse of single service articles−2
do not use cans to store food
DAL-12*43 Light bulbs, light shields provided−2
Observed several lights out in kitchen
DAL-14*47 Handwashing signage−2
DAL-15*46 Covered waste receptacle for women's restroom−2

Base deductions−45 pts

Jul 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in dish machine 0 ppm
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer in bucket 200 ppm chlorine.

Basic (5)

−10 pts

DAL-3*31 No soap at handsink−2
Supply hand sink in employee restroom and bar with hand soap.
DAL-4*34 Pest Control−2
Observed several cockroaches around dish wash area.
DAL-5*45 Premises shall be maintained in good repair−2
Repair leaky pipe at bar, floor tiles in kitchen, exit door, and employee bathroom door.
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide covered trash for womens restroom and employee restroom.
DAL-7*47 Handwashing signage−2
Provide hand wash signage in employee restroom.

Base deductions−20 pts

Jun 19

Routine InspectionScore: 68

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed rotten cilantro, peppers, apple with bite taken out of it in WIC
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat (steak, chorizo) over vegetables and RTE foods.
DAL-3*14 Hands wash procedures-without soap−5
Observed washing hands for 3 seconds with no soap
DAL-4*18 Toxic items stored above food/utensils−5
Observed perfume stored on shelf over food. Cleaners stored over napkins and shakers.
DAL-5*19 Water & Plumbing in good repair- per code−5
Mop sink leaking. Running toilet in employee bathroom.
DAL-6*20 Grease Trap Tickets−5
Grease trap not serviced within last 3 months.

Basic (9)

−18 pts

DAL-7*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water available at hand sink
DAL-8*28 Date marking combined ingredients for RTE/ TCS food−2
No date marking observed. Date mark and discard within 7 days.
DAL-9*31 Hand sinks: number installed for convenient use−2
No hand sink set up at bar
DAL-10*34 Pest Control−2
No recent pest control. Observed 2 roaches on dish wash machine. Manager states that pest control is scheduled for later in the week.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods in RIC and WIC. Wrap cut watermelon. Cover dry foods in storage bins.
DAL-12*39 Equipment in good repair and proper adjustment.−2
Repair equipment (dish machine, ice machine, beer cooler)
DAL-13*41 Food storage containers, identified with common name of food.−2
Label flour container
DAL-14*42 Dirty nonfood contact surfaces−2
Clean ice buildup in chest freezer, gaskets. Water observed on floor at bar. Clean RIC handles (sticky).
DAL-15*45 Premises shall be maintained in good repair−2
Repair floor tiles throughout kitchen

Base deductions−48 pts

May 19

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
WIC at 50 degrees F. Raw egg 46.9 degrees F, raw chicken wing 44.1 degrees F, pork feet 46.8 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dry rice contaminated with debris. Sugar bowl also contaminated.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bucket next to food prep table

Basic (12)

−24 pts

DAL-4*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
Date mark prepared food for 7 days.
DAL-5*30 Food Establishment Permit−2
Display permit on wall visible to customers.
DAL-6*31 Handwashing lavatory - used for other purpose−2
Use hand wash sink for hand washing only. Observed dumping sanitizer in hand sink.
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use shopping bags as food contact surface or for storing food. Use food-grade material.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
Observed ants at bar. Pest control booked for today, but please eliminate harborage conditions.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in RIC and dry ingredients.
DAL-10*39 Keep utensils handles upright or protected−2
Store utensils for eating with handles up or facing the same way.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all food containers with common name.
DAL-12*42 Dirty nonfood contact surfaces−2
Clean inside RIC (shelves, bottom). Clean bar area. Do detail clean of premises (corners, shelves, etc)
DAL-13*44 Frequency. Refuse, recyclables/returnables removed−2
Observed excessive garbage from previous night around bar.
DAL-14*45 Unnecessary articles prohibited−2
Clear out unnecessary equipment.
DAL-15*47 Handwashing signage−2
Provide hand wash sign at all hand wash sinks.

Base deductions−39 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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