What is EL Paisa's health inspection score?

EL Paisa has a SafeDine safety score of 36 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 Paisa last inspected?

EL Paisa was last inspected on August 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Paisa have?

EL Paisa has 77 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Paisa safe to eat at?

EL Paisa has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Paisa

Name: EL Paisa
Address: 10844 HARRY HINES BLVD, Dallas, 75220
Rating: 36

10844 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 8/30/2023

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0Poor

Northwest Dallas

Ranked #362 of 430 in Northwest Dallas

Stable

9 inspections

Last: Aug 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-17 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

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10844 HARRY HINES BLVD, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

4 basic

Apr

Nov 2019

1 inspections

3 intermediate

12 basic

Dec 2019

1 inspections

3 intermediate

8 basic

Dec

Nov 2020

1 inspections

2 intermediate

3 basic

May 2021

1 inspections

1 intermediate

5 basic

May

Dec 2021

1 inspections

2 intermediate

3 basic

Jul 2022

1 inspections

1 intermediate

9 basic

Jul

Feb 2023

1 inspections

2 intermediate

6 basic

Aug 2023

1 inspections

2 intermediate

9 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
Grease trap is outdated
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher/sink sanitizer needs to be at 50ppm. Tested at 0 ppm.

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Items in WIC were not date marked
DAL-4*21 Being a certified food protection manager who has shown proficiency of required information thro−2
On site food service manger has expired
DAL-5*29 Sanitizing solutions, testing devices−2
need to provide sanitizer test strips
DAL-6*31 No soap at handsink−2
items in hand sink soap, towels in mens RR missing
DAL-7*47 Conditions of Permit-in use of food equipment−2
Need to post customers sign - " Inspection Report Available Upon Request"
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
No equipment stored on floor allowed. Needs to be off floor 6 inches
DAL-9*45 Premises shall be maintained in good repair−2
Ice machine cover needs repair/replaced. Also, few ceiling tiles in back kitchen need change
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
No name of label or business name on sweets in RIC
DAL-11*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in sanitizing buckets

Base deductions−28 pts

Feb 23

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*14 Gloves single use−5
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SINK SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (6)

−12 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
DAL-2*39 Loosely cover cooling foods−2
FOR FOOD BEING COOL IN COOLER.
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DO NOT USE ANY ABSORBENT ON YOUR GRILL.
DAL-4*47 Conditions of Permit-in use of food equipment−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Jul 22

Routine InspectionScore: 82

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5

Basic (9)

−18 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*31 Hand sinks: number installed for convenient use−2
DAL-8*47 Other Violations−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*22 Accredited food handler certificate - 60 days−2

Base deductions−23 pts

Dec 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items used according to law−5
MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 200 PLUS PPM.
DAL-4*19 One Inch Air Gap−5
KEEP DRAIN PIPE OUTLETS OF 3 COMPARTMENT SINK ONE INCH ABOVE THE FLOOR DRAIN.

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - accessible−2
FRONT STATION HAND SINK.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY FAN FROM WALK IN COOLER. CLEAN CEILING AND CEILING VENTS OF DUST.
DAL-5*47 Permit/license posted−2

Base deductions−16 pts

May 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
TESTED AT 0 PPM.

Basic (5)

−10 pts

DAL-1*47 Permit/license posted−2
DAL-2*31 Hand sinks: number installed for convenient use−2
FOR FRONT PREP. STATION,
DAL-3*45 First Aid−2
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE'S DRINK ON FOOD PREP. TABLE.

Base deductions−15 pts

Nov 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
100 PPM.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
HAM 49'F, SAUSAGE 50'F

Basic (3)

−6 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*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"
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR BROKEN DOORS OF FOLLOWING : 1) COOLER NEXT TO CANDIES MACHINES. 2) CABINET FROM 2OMEN RESTROOM.

Base deductions−16 pts

Dec 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw eggs found above sour cream
DAL-2*10 Clean Sight and Touch−5
mold in ice machine
DAL-3*18 Toxic items labeling-non original container−5
spray bottles must be labeled

Basic (8)

−16 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
date mark jello products
DAL-6*32 Maintain in Good Repair−2
broken lid on salt container
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*39 Store equipment & utensils in a clean, dry place−2
ice scoop *
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*45 Premises shall be maintained in good repair−2
DAL-11*47 Other Violations−2
inspection report sign, choking poster

Base deductions−31 pts

Nov 19

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*14 Hands wash procedures-without soap−5
Use soap and warm water when washing hands.
DAL-3*18 Toxic items stored above food/utensils−5
Chemicals stored above freezer in dry storage area.
DAL-12*10 Chlorine sanitizer concentration, minimum temp.−5
No sanitizer at 3-compartment sink. Sanitizer is required after cleaning.

Basic (12)

−24 pts

DAL-1*31 Hand sinks: number installed for convenient use−2
Missing handsink.
DAL-4*41 Food storage containers, identified with common name of food.−2
Provide label for food storage containers.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor.
DAL-6*22 Washing hands only at a designated hand sink−2
Observed employees washing hands at prep and 3-compartment sink.
DAL-7*32 Maintain in Good Repair−2
Broken containers and lids. Do not use cut containers. Leaking water filter, ice machine. Provide original drain stopper at 3-compartment sink.
DAL-8*47 Handwashing signage−2
Missing employee handwash sign(restrooms and kitchen)..
DAL-9*29 Mechanical holding unit, thermometer location−2
Missing thermometers in all the coolers.
DAL-10*38 Thawing. under running water criteria−2
Cannot thaw at room temperatures. Must thaw under cold running water or under refrigeration.
DAL-11*40 Reuse of single service articles−2
Cannot reuse single use articles(scoops need handles, salsa in garlic container).
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks on the prep tables.
DAL-14*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Need procedure about vomiting and diarrhea.
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors and ceilings.

Base deductions−39 pts

Apr 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing rinse
DAL-5*19 One Inch Air Gap−5

Basic (4)

−8 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
DAL-2*40 Reuse of single service articles−2
DAL-3*33 Manual warewashing equipment, wash solution temp.−2
DAL-6*42 Nonfood-contact surfaces material−2
Card board liners

Base deductions−18 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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