What is EL Molcajetazo Authentic Mexican And Salvadorean Food's health inspection score?

EL Molcajetazo Authentic Mexican And Salvadorean Food has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

How many health violations does EL Molcajetazo Authentic Mexican And Salvadorean Food have?

EL Molcajetazo Authentic Mexican And Salvadorean Food has 79 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Molcajetazo Authentic Mexican And Salvadorean Food safe to eat at?

EL Molcajetazo Authentic Mexican And Salvadorean Food has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Molcajetazo Authentic Mexican And Salvadorean Food

Name: EL Molcajetazo Authentic Mexican And Salvadorean Food
Address: 11055 DENNIS RD #20, Dallas, 75229
Rating: 44

11055 DENNIS RD #20, Dallas

Data may be outdated — inspected 9/15/2023

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0Poor

North Dallas

Ranked #444 of 566 in North Dallas

Stable

9 inspections

Last: Sep 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

11055 DENNIS RD #20, Dallas, TX 75229

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

4 basic

Dec

Jun 2019

1 inspections

4 intermediate

5 basic

Dec 2019

1 inspections

2 intermediate

7 basic

Dec

Nov 2020

1 inspections

2 intermediate

8 basic

May 2021

1 inspections

2 intermediate

11 basic

May

Dec 2021

1 inspections

1 intermediate

6 basic

Jul 2022

1 inspections

2 intermediate

7 basic

Jul

Feb 2023

1 inspections

2 intermediate

6 basic

Sep 2023

1 inspections

1 intermediate

7 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*10 Q.A. PPM - follow manufacturer's direction−5
MAINTAIN IT AT 200 PPM , TESTED AT 100 PPM

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*32 Approved Food Contact Equip.−2
DO NOT STORE ANY FOOD IN OPENED CAN
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE
DAL-5*29 Sanitizing solutions, testing devices−2
DAL-7*43 Light bulbs, light shields provided−2
VENT HOOD.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD IN FREEZER.

Base deductions−19 pts

Feb 23

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items stored above food/utensils−5
STORE ALL CHEMICAL BOTTLES AT BOTTOM SHELF.
DAL-8*14 When to wash hands−5
EMPLOYEES MUST WASH HANDS BETWEEN TASK.

Basic (6)

−12 pts

DAL-1*47 Handwashing signage−2
TO ALL HAND SINKS.
DAL-2*43 Light bulbs, light shields provided−2
STORAGE AREA.
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
USE TRAY INSTEAD OF TOWEL AS ICE SCOOPS LINER.
DAL-5*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS WITH USE BY DATE.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED .

Base deductions−22 pts

Jul 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard TCS if date marked exceeds temp & time−5
REMOVE EXPIRED FOOD PRODUCTS, i.e. FOOD DATED 7-11-22 ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEANS APPROX. 3 LBS 2 CHEESE SAUCE APPROX. 3 LBS REASON PRODUCT WAS DESTROYED: EXPIRED DISPOSITION: PERSON IN CHARGE DISCARD PRODUCTS ABOVE As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person i
DAL-6*02 Cold Hold (41øF/45øF or below)−5
CAKE IN DESSERT COOLER 46'F, KEEP IT AT 41'F OR LOWER.

Basic (7)

−14 pts

DAL-1*43 Light bulbs, light shields provided−2
DRY STORAGE AREA.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS WITH USE BY DATE.
DAL-4*24 Shellfish tags kept for 90 days: preserve source ID info−2
KEEP OYSTER TAGS ON SITE FOR 90 DAYS AND AVAILABLE FOR INSPECTION.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD. CEILING VENTS AND CEILING.
DAL-7*26 Advisory- "consuming raw#." alternate text−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*47 Handwashing signage−2

Base deductions−24 pts

Dec 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
PORK 52'F

Basic (6)

−12 pts

DAL-1*26 Advisory-"consuming raw or undercooked#" text−2
PROVIDE WARNING ADVISORY FOR YOUR RAW OYSTER ON MENU. EMPLOYEE STATED THEY NO LONGER SERVE THE OYSTER, PLEASE REMOVE OR COVER IT FROM THE MENU IF YOU NO LONGER SERVICE IT.
DAL-2*38 Thawing. under running water criteria - water velocity−2
THAW FOOD PRODUCTS UNDER RUNNING WATER, OBSERVED PRODUCTS THAWING AT STANDING WATER.
DAL-4*21 RFSM - Not On Site−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 Handwashing signage−2

Base deductions−17 pts

May 21

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN COLD FOOD AT 41'F OR LOWER. PORK 62'F,
DAL-13*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE RAW EGGS AT BOTTOM SHELF OF COOLER

Basic (11)

−22 pts

DAL-1*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN BAR HAND SINK.
DAL-3*38 Thawing. under running water criteria - water velocity−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM DRY STORAGE AREA.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-7*47 Handwashing signage−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*47 Handler-Certificate Not on site−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
KEEP TO GO CONTAINERS FROM DRY STORAGE AREA OFF THE FLOOR.
DAL-12*45 Lockers to be used to store personal items−2
DO NOT LEAVE PERSONAL ITEMS ON FOOD PREP. TABLE.

Base deductions−32 pts

Nov 20

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*19 Backflow prevention device - installed−5
INSTALL BACK FLOW DEVICE TO FAUCET WHICH HOSE IS CONNECTED.
DAL-9*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, ALWAYS SANITIZE WITH SANITIZER AFTER WASH.

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN VENT HOOD AND DUSTY AIR VENTS/CEILING
DAL-2*45 First Aid−2
DAL-3*47 Other Violations−2
DEODORIZE SMELL FROM RESTROOMS
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
THAW FOOD PRODUCTS UNDER RUNNING WATER IN SINK AT ALL TIMES, OBSERVED PRODUCTS THAWING IN SINK WITHOUT RUNNING WATER.
DAL-7*34 Remove dead/trapped pests−2
FROM WALL AREA ABOVE HAND SINK
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-10*32 Approved Food Contact Equip.−2
NO HOME REFRIGERATOR ALLOWED FOR TCS FOOD.

Base deductions−26 pts

Dec 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
CUTTING BOARD, BAR THREE COMPARTMENT SINKS
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOU ARE NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX.
DAL-3*45 First Aid−2
DAL-4*46 Covered waste receptacle for women's restroom−2
DAL-5*22 Handlers-Certificate Not On Site−2
NONE
DAL-6*43 Light bulbs, light shields provided−2
AREA ABOVE BAR HAND SINK
DAL-7*31 Hand sinks: number installed for convenient use−2
INSTALL A HAND SINK IN BAR
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST SIGN" A copy of the most recent establishment inspection report is available upon request"

Base deductions−24 pts

Jun 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*19 Backflow prevention device - air gap−5
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Cooking cooked meat on the counter
DAL-6*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
DAL-7*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*21 RFSM - Not On Site−2
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
Back door missing a self closing device
DAL-9*31 Hand sinks: number installed for convenient use−2
Bar missing a hand sink

Base deductions−30 pts

Dec 18

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
DAL-3*05 Rapidly reheat 165øF for hot holding−5
Reheating foods in the warmer

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-4*32 Approved Food Contact Equip.−2
Home style refrigerator Ice bin undrained
DAL-5*47 RFSM Certificate - Not Display−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−18 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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