What is EL Pulpo Restaurant's health inspection score?

EL Pulpo Restaurant has a SafeDine safety score of 55 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 Pulpo Restaurant last inspected?

EL Pulpo Restaurant was last inspected on January 25, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Pulpo Restaurant have?

EL Pulpo Restaurant has 38 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Pulpo Restaurant safe to eat at?

EL Pulpo Restaurant has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Pulpo Restaurant serve?

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

Official Health Record

EL Pulpo Restaurant

Name: EL Pulpo Restaurant
Address: 2320 W TWELFTH ST, Dallas, 75208
Rating: 55

2320 W TWELFTH ST, Dallas

Data may be outdated — inspected 1/25/2024

▲Improving

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0Fair

American•Oak Cliff

Ranked #235 of 400 in Oak CliffBetter than 17% of american restaurants

Improving

10 inspections

Last: Jan 25, 2024

low confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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

2320 W TWELFTH ST, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

4 basic

Mar

Sep 2019

1 inspections

2 basic

Apr 2020

1 inspections

3 basic

Apr

Oct 2020

1 inspections

1 intermediate

1 basic

Apr 2021

1 inspections

1 intermediate

3 basic

Apr

Oct 2021

1 inspections

3 basic

May 2022

1 inspections

2 intermediate

3 basic

May

Feb 2023

1 inspections

3 basic

Aug 2023

1 inspections

4 intermediate

5 basic

Aug

Jan 2024

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
place raw food in RIC below RTE food to prevent cross contamination

Basic (1)

−2 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
do not use grocery bags to hold RTE/ hot hold food, use proper food approved bags

Base deductions−7 pts

Aug 23

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
pico de gallo in WIC observed at 54F, chopped onions in WIC at 46.6F. place all TCS food that are in WIC into working cold hold equipment
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw foods stored above salsas in RIC
DAL-3*10 Clean Sight and Touch−5
heavy grime on can openers, clean and sanitize
DAL-4*18 Restricted use pesticides−5
observed Raid can in establishment(bar area), remove from premises.

Basic (5)

−10 pts

DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
replace heavily damaged white food containers
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover dry ingredients and uncovered foods in WIC
DAL-7*38 Frozen food. Stored frozen foods shall be maintained frozen−2
frozen foods, in nonworking freezer, were observed thawed out, date mark foods.
DAL-8*39 Equipment in good repair and proper adjustment.−2
repair WIC and RIF
DAL-9*42 Dirty nonfood contact surfaces−2
clean inside of equipment.

Base deductions−30 pts

Feb 23

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
observed large gap at bottom of back exterior door, provide a tight seal.
DAL-2*42 Dirty nonfood contact surfaces−2
grime build up observed inside of rif, grime on gaskets of cold hold equipment, clean.
DAL-3*47 Other Violations−2
post current tax permit. then review tax permit(most recent tax permit may not be posted), tax permit and health permit must have different name of owner

Base deductions−6 pts

May 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed a heavily dented can stored with other non dented cans. remove and place in separate area if getting credit back if not dispose of can. COS
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed ready to eat food stored below raw steak and raw fish. arrange properly to prevent cross contamination. COS

Basic (3)

−6 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
observed large pots store upright and not covered. store inverted or covered to prevent possible contamination
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed food thawing in large hand sink, hand sink is for washing hands only. COS
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
grime build up on shelves located in walk in cooler. clean shelves.

Base deductions−16 pts

Oct 21

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*39 Soda nozzles and ice bin clean to remove soil−2
observed grime build up on inside of ice machine, observed no water dripping from grime. clean as soon as possible.
DAL-2*42 Dirty nonfood contact surfaces−2
clean grime build up on shelves.
DAL-3*45 Premises shall be maintained in good repair−2
observed damaged wall in grill area.

Base deductions−6 pts

Apr 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
beans date marked for 04-11-21 were observed at 44.7F. lower temperature of walk in cooler. thermostat was observed at 40F

Basic (3)

−6 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
walk in cooler was not able to maintain cold hold temperature. temperature was set to 40F adjust temperature.
DAL-3*41 Food storage containers, identified with common name of food.−2
observed 4 salt/spice shakers without name of food in shaker, was food has been removed from original package and place in new container label the new container with name of food.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
thermometer in walk in cooler not place in warmest area of walk in cooler. observed on fans and temperature was reading 41F. Placed own thermometer in warmest area nd temperature reached 45F.

Base deductions−11 pts

Oct 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
salsa and shredded lettuce was observed under raw fish and meat in reach in cooler. ARRANGE PROPERLY.

Basic (1)

−2 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
dust like substance on ceiling of storage room, clean.

Base deductions−7 pts

Apr 20

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*39 Keep utensils handles upright or protected−2
handle on scoop use for sugar is touching sugar. keep upright.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
shrimp left uncovered in walk in cooler.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
sausage date marked for 03-14-20 found in reach in cooler.

Base deductions−6 pts

Sep 19

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level on all areas must be out 6 inches out the floor level
DAL-2*39 Equipment in good repair and proper adjustment.−2
RI cooler door broken at kitchen area must be repair or replace to proper condition plastic curtain inside WI cooler unit broken must be replace or repair to proper condition

Base deductions−4 pts

Mar 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
bar cooler units dirty must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*34 Outer openings:closing holes, gaps−2
external door frame missing weather strip must be have weather strip to prevent pest harboring
DAL-4*39 Equipment in good repair and proper adjustment.−2
RI cooler units doors not properly close must be replace or repair to proper condition
DAL-5*45 Premises cleaned when minimal food is exposed−2
trash and food debris outside trash containers must be clean to avoid smells and pest harboring

Base deductions−13 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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