What is EL Molcajete's health inspection score?

EL Molcajete has a SafeDine safety score of 46 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 Molcajete last inspected?

EL Molcajete was last inspected on December 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Molcajete have?

EL Molcajete has 72 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Molcajete safe to eat at?

EL Molcajete has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Molcajete serve?

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

Official Health Record

EL Molcajete

Name: EL Molcajete
Address: 8224 LAKE JUNE RD STE #A, Dallas, 75217
Rating: 46

8224 LAKE JUNE RD STE #A, Dallas

Data may be outdated — inspected 12/11/2023

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0Poor

American•Pleasant Grove

Ranked #243 of 371 in Pleasant GroveBetter than 17% of american restaurants

Stable

9 inspections

Last: Dec 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

13x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+5 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

8224 LAKE JUNE RD STE #A, Dallas, TX 75217

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

2 basic

Apr

Mar 2020

1 inspections

1 intermediate

12 basic

Oct 2020

1 inspections

4 basic

Oct

Apr 2021

1 inspections

3 intermediate

6 basic

Oct 2021

1 inspections

1 intermediate

6 basic

Oct

Apr 2022

1 inspections

4 intermediate

7 basic

Dec 2022

1 inspections

1 intermediate

5 basic

Dec

Jun 2023

1 inspections

2 intermediate

9 basic

Dec 2023

1 inspections

8 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed small food container with food stored on another food (RTE) organize and remove things from shelves above hot holding table - to avoid contamination
DAL-3*33 Rinsing procedures - 3 compartment sink−2
set up three compartment sink wash rinse sanitize air drying
DAL-4*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, cooler inside, clean oven door
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-7*45 Store maintenance equip away from food/food equip−2
store maintenance equipment (broom, mop) away from equipment-to avoid contamination
DAL-8*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket

Base deductions−16 pts

Jun 23

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above hamburger patty

Basic (9)

−18 pts

DAL-2*31 Individual, disposable towels−2
no paper towels
DAL-4*33 Service sink or one curbed cleaning facility provided−2
use service sink for dump dirty water not as food storage area
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
remove plastic cover around cooler door replace rusty lid on reach in freezer
DAL-6*42 Dirty nonfood contact surfaces−2
clean tables, shelves, grill, coolers, freezer, gaskets, organize shelves, clean blender, food storage containers-exterior
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-8*24 Food Labeling- with common name of the food−2
provide for drink-jamaica
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-10*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloth under tortilla machine
DAL-11*35 Hair Restraints effective−2
cover hair

Base deductions−28 pts

Dec 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items stored above food/utensils−5
chemicals stored above food on shelves

Basic (5)

−10 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting board
DAL-3*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
separate cut and uncut fruits and vegetables
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only -, first day is prep day
DAL-5*42 Dirty nonfood contact surfaces−2
clean coolers, freezer, shelves, food dispensers on tables need to be cleaned
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink

Base deductions−15 pts

Apr 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
Employee must wash hands before donning new task
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken above cooked ready to eat food
DAL-6*18 Toxic items stored above food/utensils−5
Floor cleaner was found stored above drinks and food product. Do not store chemicals above food products
DAL-8*19 One Inch Air Gap−5
Drainage pipe needs to be 1 inch above floor drain

Basic (7)

−14 pts

DAL-3*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
Separate cut avocado from a top of cut jalapeno
DAL-4*40 Reuse of single service articles−2
Do not reuse single use article (plastic cup)
DAL-5*42 Ventilation hood systems−2
Clean vent hood
DAL-7*46 Covered waste receptacle for women's restroom−2
Provide in restroom
DAL-9*33 Rinsing procedures - 3 compartment sink−2
setup 3 compartment sink as 'wash, rinse, sanitize, air dry'
DAL-10*45 Premises shall be maintained in good repair−2
Repair base board behind 3 compartment sink
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloth in sanitizing bucket

Base deductions−34 pts

Oct 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat stored above rte food in ric

Basic (6)

−12 pts

DAL-1*35 Hair Restraints effective−2
hair shall be covered
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the dround
DAL-3*45 Premises shall be maintained in good repair−2
repair cove base
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-6*39 Equipment in good repair and proper adjustment.−2
check pipe under cooler-if necessary replace or repair it
DAL-7*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, food containers exterior

Base deductions−17 pts

Apr 21

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-3*19 One Inch Air Gap−5
provide one inch air gap
DAL-9*02 Cold Hold (41øF/45øF or below)−5
cheese 61, sausage 57.6, rice 49.3 degrees f

Basic (6)

−12 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean freezer
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
remove cloth under cutting board
DAL-5*35 Hair Restraints effective−2
cover hair
DAL-6*32 Maintain in Good Repair−2
cooler 58 degrees f
DAL-7*47 Other Violations−2
remove all unnecessary articles dining room replace broken physical barrier
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle

Base deductions−27 pts

Oct 20

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*39 Keep utensils handles upright or protected−2
keep utensils with handle up
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers inside, shelves, freezer
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−8 pts

Mar 20

Routine InspectionScore: 80

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (12)

−24 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in restroom
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
tortillas wrapped in cloth
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-4*43 Light bulbs, light shields provided−2
non working light bulbs
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-8*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-9*22 Handlers-Certificate Not On Site−2
all employees need to get food handler cards
DAL-10*31 Handwashing lavatory - used for other purpose−2
observed plastic container in hand sink
DAL-11*42 Dirty nonfood contact surfaces−2
clean shelves, coolers, inside, pipes under 3 com sink, microwave
DAL-12*21 RFSM - Not On Site−2
manager not on site
DAL-13*32 Equipment and Utensils Multiuse Materials durable−2
do not use wooden cutting boards, also provide original drain stopper

Base deductions−29 pts

Apr 19

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (2)

−4 pts

DAL-2*29 Sanitizing solutions, testing devices−2
DAL-3*21 RFSM - Not On Site−2

Base deductions−9 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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