What is EL Pollo Costeno's health inspection score?

EL Pollo Costeno has a SafeDine safety score of 39 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 Pollo Costeno last inspected?

EL Pollo Costeno was last inspected on October 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Pollo Costeno have?

EL Pollo Costeno has 105 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Pollo Costeno safe to eat at?

EL Pollo Costeno has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Pollo Costeno

Name: EL Pollo Costeno
Address: 10825 DENNIS RD #103, Dallas, 75229
Rating: 39

10825 DENNIS RD #103, Dallas

Data may be outdated — inspected 10/4/2023

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0Poor

North Dallas

Ranked #469 of 566 in North Dallas

Stable

10 inspections

Last: Oct 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

33 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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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10825 DENNIS RD #103, Dallas, TX 75229

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Violation Timeline

May 2020

1 inspections

2 intermediate

10 basic

May

Nov 2020

1 inspections

4 intermediate

8 basic

Dec 2020

1 inspections

1 intermediate

7 basic

Dec

Jun 2021

1 inspections

6 intermediate

5 basic

Jul 2021

1 inspections

3 intermediate

9 basic

Jul

Aug 2021

1 inspections

1 intermediate

8 basic

Feb 2022

1 inspections

3 intermediate

7 basic

Feb

Aug 2022

1 inspections

1 intermediate

9 basic

Mar 2023

1 inspections

1 intermediate

9 basic

Mar

Oct 2023

1 inspections

1 intermediate

10 basic

Inspection History

10 records on file

7 Routine3 Follow-up

Oct 23

Routine InspectionLatestScore: 84

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine solution shall be at 50- 100 ppm

Basic (10)

−20 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in a central location
DAL-2*32 Maintain in Good Repair−2
aluminum foil needs to be removed and approved liner
DAL-3*29 Sanitizing solutions, testing devices−2
need to supply test strips for solutions
DAL-5*39 Equipment-doors, seal hinges adjusted/intact−2
door seal in reach in oven needs repair
DAL-6*43 Light bulbs, light shields provided−2
RIC cooler needs a light operating
DAL-7*34 Outer openings:closed,tight-fitting windows−2
back door needs to be sealed properly leaving no gap
DAL-8*42 Nonfood-contact surfaces material−2
shelves need to be rust proof from non food contact surfaces
DAL-9*47 Handwashing signage−2
Hand wash sign reminder in RR
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-11*46 Toilet rooms, convenience and accessibility−2

Base deductions−25 pts

Mar 23

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-4*15 Bare hands contact with ready-to-eat foods−5
DO NOT USE BARE HANDS CONTACT READY TO EAT FOOD.

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*33 Rinsing procedures - 3 compartment sink−2
SET UP SET IN THE ORDER OR WASH, RINSE AND SANITIZE.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR, WALLS AND CEILING OF DUST AND DIRTY . CLEAR ICE BUILT UP FROM INTERIOR OF FREEZER. CLEAN WALK IN FREEZER FLOOR OF TRASH FROM AREAS BELOW SHELVES, CLEAN WALK IN COOLER STORAGE SHELVES.
DAL-5*43 Light - 50 foot : Food and utensils area−2
ABOVE SINKS, STORAGE AREA.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45 Unnecessary articles prohibited−2
REMOVE CARDBOARD LINERS FROM STORAGE SHELVES.
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-9*22 Accredited food handler certificate - 60 days−2
DAL-10*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE AL FOOD PRODUCTS WITH UP TO 7 DAYS OF SHELF LIFE, OBSERVED SOME PRODUCTS DATE WITH 8 DAYS OF SHELF LIFE. OBSERVED SOME PRODUCTS WITH OUT LABELS

Base deductions−23 pts

Aug 22

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-4*03 Food products not maintained at 135øF or above−5
EGG WITH GROUND MEAT 128'F, FRIED CHICKEN 95'F

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-5*39 Store all equipment & utensil covered or inverted−2
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
FRUIT FRUIT PACKS
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR AND SHELVES FROM WALK IN COOLER, AND FREEZER.
DAL-8*38 Thawing. under running water criteria−2
OBSERVED FOOD PRODUCT THAWING AT ROOM TEMPERATURE.
DAL-9*22 Accredited food handler certificate - 60 days−2
DAL-10*21 RFSM - Not On Site−2

Base deductions−23 pts

Feb 22

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD .
DAL-5*15 Bare hands contact with ready-to-eat foods−5
DAL-9*03 Food products not maintained at 135øF or above−5
SCRAMBLED EGG WITH BACON 127'F

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
DESSERT BAGS FROM ICE CREAM FREEZER.
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES OF WALK IN COOLER.
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-10*45 Premises shall be maintained in good repair−2
REPLACE MISSING FLOOR TILES FROM DRY STORAGE AREA. REPLACE MISSING DRAIN STOPPERS FROM SINK.

Base deductions−29 pts

Aug 21

Follow-up InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
SCRAMBLED EGG 130'F. COS

Basic (8)

−16 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZER.
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
WALK IN COOLER SHELVES AND FLOOR.
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
FREEZER
DAL-9*45 Premises shall be maintained in good repair−2
PROVIDE DRAIN STOPPER TO THREE COMPARTMENT SINK, DO NOT USE PAPER TOWEL AS DRAIN STOPPER.

Base deductions−21 pts

Jul 21

Follow-up InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-6*18 Toxic items labeling-non original container−5
SPRAY BOTTLES
DAL-9*10 Clean Sight and Touch−5
ICE MACHINE AND COOLERS
DAL-11*03 Food products not maintained at 135øF or above−5
CHICKEN 111'F, SCRAMBLED EGG 85'F

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
FINAL NOTICE!
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
FROZEN BANANAS
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM COOLERS, WALLS, FREEZERS,
DAL-4*45 Premises shall be maintained in good repair−2
PROVIDE DRAIN STOPPERS TO THREE COMPARTMENT SINK.
DAL-5*43 Light - 50 foot : Food and utensils area−2
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date food product with no more than 7 days of shelf life , observed products with 8 days of shelf life.
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-12*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

Base deductions−33 pts

Jun 21

Routine InspectionScore: 74

6 Med5 Basic

11 total

60/100inspection score

−40 pts

Intermediate (6)

−30 pts

DAL-1*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHING HER HANDS IN THREE COMPARTMENT SINK WITHOUT SOAP FOR FEW SECONDS. EMPLOYEES MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS IN HAND SINK.
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS FROM COOLERS.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM
DAL-7*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE MADE TACO WITH BARE HANDS.
DAL-9*03 Food products not maintained at 135øF or above−5
SCRAMBLED EGG 123'F
DAL-11*01 Cooling -- total 6 hours, 135-41øF−5
OBSERVED FRIED CHICKEN AT 53'F IN CLOSED BAG FROM WALK IN COOLER, EMPLOYEE STATED IT WAS PLACED IN WALK IN COOLER WHEN IT WAS HOT LAST NIGHT,

Basic (5)

−10 pts

DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DUSTY FAN
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-6*21 RFSM - Not On Site−2
Follow instruction from the following web page to obtain your Dallas Registered Food Service Manager certificate, https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-8*33 Rinsing procedures - 3 compartment sink−2
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
DAL-10*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD PRODUCT SE BY DATE WITH USE BY DATE OF 7 DAYS OR LESS.

Base deductions−40 pts

Dec 20

Follow-up InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*18 Use toxics according to additional condition−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM IN THE SINK, TESTED AT 200 PLUS PPM.

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
STORAGE SHELVES
DAL-2*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF 2ASH, RINSE, AND SANITIZE.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
OBSERVED PRODUCTS DATED WITH 9 DAYS OF SHELF LIFE.
DAL-5*45 First Aid−2
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
PREPACKAGED FROZEN DESSERT.
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-8*21 RFSM - Not On Site−2

Base deductions−19 pts

Nov 20

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-3*03 Food products not maintained at 135øF or above−5
FRIED CHICKEN 112'F, OATMEAL 112'F
DAL-7*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
DAL-9*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER .
DAL-11*6 Discard PHF is exceeds time/temp combinations−5
FLAN WITH USE BY DATE 11-8-20

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
PROVIDE DRAIN STOPPER , OBSERVED FOOD WRAP BEING USE AT DRAIN STOPPERS.
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
FROZEN FRUIT BAGS
DAL-6*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEMS IN HAND SINK.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED , OBSERVWD SEVERAL EMPLOYEES ' BEVERAGE ON FOOD PREP. TABLE .
DAL-10*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
KITCHEN SHELVES, STOVE, FLOOR AND SHELVES OF WALK IN COOLER, WALL

Base deductions−36 pts

May 20

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
OBERVED EMPLOYEE CONTACTED READY TO EAT FOOD WOTH BARE HANDS
DAL-8*03 Food products not maintained at 135øF or above−5
FRIED CHICKEN 122'F

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ALSO COOLERS
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
CHEESE AND DESSERT BAGS
DAL-6*45 First Aid−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
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".
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED ONE ROACH BY HAND SINK.
DAL-12*39 Keep utensils handles upright or protected−2
ICE SCOOP

Base deductions−30 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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