What is EL Pollo Regio's health inspection score?

EL Pollo Regio has a SafeDine safety score of 49 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 Regio last inspected?

EL Pollo Regio was last inspected on June 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Pollo Regio have?

EL Pollo Regio has 82 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Pollo Regio safe to eat at?

EL Pollo Regio has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Pollo Regio

Name: EL Pollo Regio
Address: 6300 SAMUELL BLVD #159, Dallas, 75228
Rating: 49

6300 SAMUELL BLVD #159, Dallas

Data may be outdated — inspected 6/15/2023

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0Poor

East Dallas

Ranked #318 of 424 in East Dallas

Stable

10 inspections

Last: Jun 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

16x

Facility condition

Building maintenance or structural issues

12x

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

6300 SAMUELL BLVD #159, Dallas, TX 75228

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

2 basic

Mar

Sep 2019

1 inspections

2 intermediate

5 basic

Mar 2020

1 inspections

5 intermediate

10 basic

Mar

Apr 2020

1 inspections

1 intermediate

9 basic

Oct 2020

1 inspections

2 intermediate

9 basic

Oct

Apr 2021

1 inspections

2 intermediate

9 basic

Oct 2021

1 inspections

1 intermediate

2 basic

Oct

May 2022

1 inspections

1 intermediate

6 basic

Dec 2022

1 inspections

1 intermediate

6 basic

Dec

Jun 2023

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-3*45 Premises shall be maintained in good repair−2
repair damaged ceiling tiles, cove base, floor ceiling/vent clean caulk around sinks
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, shelves, coolers (exterior/interior), clean can opener
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal item stored above prep table
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
store cups 6 inches off the floor

Base deductions−17 pts

Dec 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*19 One Inch Air Gap−5
provide one inch air gap line from ice machine

Basic (6)

−12 pts

DAL-1*43 Light bulbs, light shields provided−2
replace broken light shield
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
repair gasket around ice machine
DAL-3*22 Accredited food handler certificate - 60 days−2
food handler expired
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at back door
DAL-5*45 Premises shall be maintained in good repair−2
repair damaged wall edges, door frames, floor (need to be smooth and easily cleanable), caulk around 3 com sink
DAL-7*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets around cooler doors,

Base deductions−17 pts

May 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
clean ice machine

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, clean gaskets around cooler doors
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-3*21 RFSM - Not On Site−2
obtain rfsm certificate
DAL-4*47 Handler-Certificate Not on site−2
keep food handler cards on site
DAL-5*45 Premises shall be maintained in good repair−2
repair broken floor tiles, wall tiles, check faucet on hand sink, repair frame/edges
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor

Base deductions−17 pts

Oct 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
clean ice machine, cutting board

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
ceiling tiles, cove base, cover holes
DAL-2*39 Equipment in good repair and proper adjustment.−2
gaskets around wic door, cooler door

Base deductions−9 pts

Apr 21

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
clean ice machine
DAL-7*03 Food products not maintained at 135øF or above−5
beef 120, nacho cheese 114 degrees f

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-3*34 Outer openings:closing holes, gaps−2
repair gap at side door
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves
DAL-6*42 Ventilation hood systems−2
clean vent a hood system
DAL-8*43 Ventilation hood-prevent grease dripping−2
provide catch bucket
DAL-9*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-10*39 Store equipment & utensils in a clean, dry place−2
knife stored between hand sink and cooler
DAL-11*45 Premises shall be maintained in good repair−2
repair all damages in the kitchen, caulk

Base deductions−28 pts

Oct 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-9*03 Food products not maintained at 135øF or above−5
beef 75, nacho cheese 95.6 degrees f
DAL-11*18 Use toxics according to additional condition−5
bleach more than 200 ppm

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*34 Outer openings:closing holes, gaps−2
gap at entrance door
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, freezer, gaskets
DAL-4*31 Individual, disposable towels−2
provide paper towels
DAL-5*45 Premises shall be maintained in good repair−2
premises shall be maintained in good repair
DAL-6*29 Mechanical holding unit, thermometer location−2
thermometer missing in cooler
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*43 Light bulbs, light shields provided−2
light shields
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket

Base deductions−28 pts

Apr 20

Follow-up InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-10*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (9)

−18 pts

DAL-1*32 Maintain in Good Repair−2
coolers 50, 59 degrees f
DAL-2*34 Outer openings:closing holes, gaps−2
repair gap at back door
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-4*45 Premises shall be maintained in good repair−2
keep premises in good repair (wall edges)
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean floor tiles, walls, ceiling tiles
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-9*39 Store equipment & utensils - avoid contamination−2
knife stored between coolers

Base deductions−23 pts

Mar 20

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
chicken 98, hamburger patty 100.4 degrees f
DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-11*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-14*18 Use toxics according to additional condition−5
sanitizer bucket chlorine more than 200 ppm
DAL-15*10 Clean Sight and Touch−5
clean food storage containers, clean coolers

Basic (10)

−20 pts

DAL-2*21 RFSM - Not On Site−2
manager with rfsm certificate not on site
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*33 Rinsing procedures - 3 compartment sink−2
3 com sink must be set up when you washed utensils
DAL-8*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
provide sanitizer test strips
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-10*45 Premises shall be maintained in good repair−2
repair hole on floor, cove base
DAL-12*22 Handlers-Certificate Not On Site−2
food handler cards
DAL-13*42 Dirty nonfood contact surfaces−2
clean walk in cooler shelves, fans, gaskets,

Base deductions−45 pts

Sep 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Sight and Touch−5
DIRTY COOLER RACKS

Basic (5)

−10 pts

DAL-3*29 Mechanical holding unit, thermometer location−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-6*42 Dirty nonfood contact surfaces−2
DIRTY CEILING TILES
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−20 pts

Mar 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DIRTY CAN OPENER
DAL-2*14 When to wash hands before donning new gloves−5

Basic (2)

−4 pts

DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 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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