What is EL Fenix's health inspection score?

EL Fenix 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 EL Fenix last inspected?

EL Fenix was last inspected on February 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Fenix have?

EL Fenix has 78 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Fenix safe to eat at?

EL Fenix has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Fenix

Name: EL Fenix
Address: 1601 MCKINNEY AVE, Dallas, 75202
Rating: 42

1601 MCKINNEY AVE, Dallas

Data may be outdated — inspected 2/14/2023

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0Poor

Downtown

Ranked #945 of 1000 in Downtown

Declining

8 inspections

Last: Feb 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

38 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

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

-10 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% 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

1601 MCKINNEY AVE, Dallas, TX 75202

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

7 basic

Jan

Jul 2019

1 inspections

4 intermediate

5 basic

Jan 2020

1 inspections

1 intermediate

8 basic

Jan

Jun 2020

1 inspections

3 intermediate

6 basic

Jan 2021

1 inspections

1 intermediate

6 basic

Jan

Sep 2021

1 inspections

3 intermediate

5 basic

May 2022

1 inspections

2 intermediate

9 basic

May

Feb 2023

1 inspections

2 intermediate

12 basic

Inspection History

8 records on file

8 Routine

Feb 23

Routine InspectionLatestScore: 79

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed salsa at water station at 46.1 F and large container of salsa at 54.5 F. Maintain cold TCS food 41 F or below
DAL-3*10 Clean Sight and Touch−5
Inside upper panel and walls of ice machine observed w/black mold-like substance. Can opener observed rusted and with food debris accumulation. Multiple shelves in BOH (cook & prep areas) observed with heavy rust and not clean to the touch

Basic (12)

−24 pts

DAL-1*45 Premises shall be maintained in good repair−2
Fill holes on walls where needed throughout BOH, Replace broken floor drain covers
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Discontinue use/remove cardboard shelf liner on bottom shelf of prep table
DAL-5*34 Pest control-routine inspections for−2
Roach observed on inside upper door lip of ice machine. Seal all outer perimeters properly to prevent entrance of insects & rodents
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Upon arrival observed cook line employee eating/chewing food. Observed employee beverages throughout BOH>on shelf next to/over clean equipment, on shelf in dish pit area and on clean equipment storage shelves. Observed dish washer without hair restraint
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside WiC>red bell pepper & container of cheese
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop laying on top of ice in waiter station>store w/handle extended out of ice
DAL-9*41 Food storage containers, identified with common name of food.−2
Label all food containers w/common name label when removed from its original pkg/container>seasoning shakers & rebagged product inside dry room
DAL-10*42 Dirty nonfood contact surfaces−2
Fan covers inside WIC observed w/dust accumulation.
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide covered trash cans for all women's restroom stalls
DAL-12*47 Handwashing signage−2
Provide appropriate hand sink signs for all hand sinks BOH & bar
DAL-13*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the cleanup of Bodily Fluid &/or Biohazard Spill Kit
DAL-14*29 Sanitizing solutions, testing devices−2
Provide chemical test strips to test Quat. Sanitizer used for sanitizer buckets

Base deductions−34 pts

May 22

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
FOOD DEBRIS PRESENT THROUGHOUT RESTAURANT, CLEAN DRAINS, EQUIPMENT
DAL-2*19 Water & Plumbing in good repair- per code−5
LEAK AT DISH SINK AND VARIOUS PIPES THROUGHOUT THE KITCHEN WHICH IS CAUSING STANDING WATER

Basic (9)

−18 pts

DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
NOT PROPERLY HOLDING TEMP
DAL-4*29 Mechanical holding unit, thermometer location−2
REPLACED ON DISH MACHINE NOT WORKING+
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES AND GNATS PRESENT AS WELL AS ROACHES AND CRICKETS
DAL-6*32 Damaged Equipment−2
CUTTING BOARDS NOT ADHERED TO SURFACE
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-8*39 Store all equipment & utensil covered or inverted−2
NO KNIVES STORED BTWN EQUIPMENT
DAL-9*42 Dirty nonfood contact surfaces−2
FAN COVERS IN ALL WALK IN FREEZERS AND COOLERS
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
REPAIR FLOORS , EXPOSED OPENINGS IN CEILINGS, CLEAN WALLS, FLOOR FROM STANDING WATER

Base deductions−28 pts

Sep 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
FOODS NOT HOLDING COLD HOLD TEMPS
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
FOOD NEEDS TO BE COVERED IN THE WIC AND WIF, SHOWED MANAGER
DAL-3*10 Clean Sight and Touch−5
CLEAN ICE MACHINE, COOK LINE NEEDS TO BE CLEANED AND DOOR GASKETS

Basic (5)

−10 pts

DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
RIC HAS POOLING OF WATER AT THE BOTTOM, TEMPS WERE NOT CORRECT
DAL-5*32 Damaged Equipment−2
DOOR GASKETS AND CUTTING BOARD IS NOT ADHERE TO STRUCTURE
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAMP CLOTHS SHOULD BE IN S.BUCKETS BETWEEN USE
DAL-7*42 Dirty nonfood contact surfaces−2
FAN COVERS AND WALLS IN WIC/WIF
DAL-8*45 Ceiling easily cleanable and light in color−2
VERY DIRTY OVER PREP AREA

Base deductions−25 pts

Jan 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
needed at handsink, not properly draining into the drain

Basic (6)

−12 pts

DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
flies, gnats on the cook line
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
very dirty
DAL-4*27 Cooling method, criteria - using ice bath−2
NEED AN ALTERNATIVE COOLING METHOD CHEESE IS AT 51.3F
DAL-5*42 Dirty nonfood contact surfaces−2
FAN COVERS, WALLS, AND SHELVES IN WIC AND WIF MAKE SURE TO CLEAN ICE MACHINE
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
CAN SEE DAYLIGHT AND WAS PROPPED OPENED
DAL-7*33 Mechanical warewashing equip., wash solution temp.−2
THERMOMETER DOESN'T WORK ON THE MACHINE IN THE BAR OR KITCHEN

Base deductions−17 pts

Jun 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
leak at drain pipe at hand sink at the front of the kitchen
DAL-7*02 Cold Hold (41øF/45øF or below)−5
pork was temped at 56.5F guacamole temped at 51.4F
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
expired milk in WIC, floured dough was left exposed to flies on the cutting board.

Basic (6)

−12 pts

DAL-2*45Physical Facilities Floors,Walls,Ceilings−2
exposed material in ceiling (insulation, pipes), leaks misaligned tiles (possible entry for pests and rodents) floors in need of repair immediately (noted on last report) ice on floor of WIF potential fall hazard
DAL-4*43 Light bulbs, light shields provided−2
3 blown out lights at the first venthood
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
towels used to cleanup spill and left on floor completely saturated.
DAL-6*39 Store all equipment & utensil covered or inverted−2
knives are not stored in proper location, aren't cleaned and found between equipment
DAL-8*32 Equipment and Utensils Durability and Strength−2
door gaskets needs to be replaced on RIC that houses the chicken, door will not close properly
DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
flies in entrance of kitchen and throughout the kitchen

Base deductions−27 pts

Jan 20

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
ICE MACHINE HEAVILY BUILDUP OF PINK BIOFILM

Basic (8)

−16 pts

DAL-2*29 Outfitter-Thermometer.−2
NEEDED, CURRENTLY BROKEN AND NOT READING TEMPS (WAREWASHING)
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
CLEAN FOOD EQUIPMENT
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
FLIES/ DEAD ROACH
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
NOT USED UNDER CUTTING BOARD
DAL-6*39 Soda nozzles and ice bin clean to remove soil−2
CLEAN IMMEDIATELY
DAL-7*42 Dirty nonfood contact surfaces−2
FAN COVERS AND RIC
DAL-8*43 Light bulbs, light shields provided−2
REPLACE LIGHT SHIELD (SHOWED JESUS GONZALEZ)
DAL-9*45 Premises:Cleaning, frequency and restrictions−2
FLOOR DIRTY, STAGNANT WATER, FLOORS NEED REPAIR

Base deductions−21 pts

Jul 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SHREDDED CHEESE 54 DEGREE F, GUAC 50 DEGREE F( ON COOK LINE), SALSA 52 DEGREE F (SERVER STATION)
DAL-2*10 Clean Sight and Touch−5
CLEAN ICE GUARD AT ICE MACHINE (UPSTAIRS)
DAL-6*15 Contact RTE Products w/ Bare Hands−5
SERVER TOUCHING TORTILLAS WITH BARE HANDS
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN ABOVE RAW BEEF- COS

Basic (5)

−10 pts

DAL-3*47 Handwashing signage−2
AT ALL HAND SINKS
DAL-4*29 Food thermometers provided and accessible−2
IN ALL COOLERS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
BULK BINS IN DRY STORAGE, ICE TEA URNS SERVER STATION, CUT VEGETABLES
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
ENSURE PROPER DATE MARKING
DAL-8*39 Equipment in good repair and proper adjustment.−2
RIC AMBIENT TEMP 50+ DEGREE F (SERVER STATION AND ON LINE

Base deductions−30 pts

Jan 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-4*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES AT BAR
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM CHLORINE AT DISHWASHER
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGG STORED ABOVE RTE FOOD IN COOLER- COS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
GUAC 45 DEGREE F, SHREDDED CHEESE 45 DEGREE F, HALF/HALF 60 DEGREE F, SALSA AT SERVER 49 DEGREE F

Basic (7)

−14 pts

DAL-1*43 Light bulbs, light shields provided−2
REPLACE BROKEN LIGHT SHIELD
DAL-2*39 Equipment & utensils cleaned before restocking−2
MAKE SURE KNIVES ARE CLEAN PRIOR TO STORING IN HOLDER-COS
DAL-3*41 Food storage containers, identified with common name of food.−2
SPICES-COS
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL RIC- REPLACE MISSING- COS
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR PERSONAL ITEMS-COS
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
ENSURE ITEMS IN COOLER AND STORAGE HAS COVER- COS
DAL-11*47 Handwashing signage−2
AT BAR

Base deductions−34 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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