What is EL Pulpo Restaurant's health inspection score?

EL Pulpo Restaurant has a SafeDine safety score of 42 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 February 21, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Pulpo Restaurant have?

EL Pulpo Restaurant has 103 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 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Pulpo Restaurant

Name: EL Pulpo Restaurant
Address: 2829 W NORTHWEST HWY #525, Dallas, 75220
Rating: 42

2829 W NORTHWEST HWY #525, Dallas

Data may be outdated — inspected 2/21/2024

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Northwest Dallas

Ranked #339 of 430 in Northwest Dallas

Stable

10 inspections

Last: Feb 21, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

Open location in Google Maps →

2829 W NORTHWEST HWY #525, Dallas, TX 75220

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2021

1 inspections

6 intermediate

9 basic

Jan

Mar 2021

1 inspections

5 intermediate

10 basic

Apr 2021

1 inspections

6 intermediate

9 basic

Apr

May 2021

1 inspections

6 intermediate

4 basic

Jun 2021

1 inspections

3 intermediate

6 basic

Jun

Dec 2021

1 inspections

2 intermediate

6 basic

Aug 2022

1 inspections

2 intermediate

4 basic

Aug

Feb 2023

1 inspections

3 intermediate

8 basic

Aug 2023

1 inspections

2 intermediate

4 basic

Aug

Feb 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed rice @ 104 F after 2 hours of cooling. From 135 F to 70 F within 2 hours
DAL-2*10 Clean Sight and Touch−5
Observed dirty microwaves from inside

Basic (6)

−12 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed rusted shelves inside WIC
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep salsa bucket 6 inches off floor
DAL-6*42 Dirty nonfood contact surfaces−2
Clean dirty venthood and exterior of equipment, RIC gaskets
DAL-7*45 Premises shall be maintained in good repair−2
Repair WIF floor and ceiling tiles
DAL-8*31 Handwashing lavatory - used for other purpose−2
Do not dump food down hand wash sink

Base deductions−22 pts

Aug 23

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed pico de gallo @ 52 F, octopus @ 50 F, shrimp @ 50 F in RIC and WIC. Observed RIC was accidentally turned off and employees kept WIC open while cleaning
DAL-2*03 Food products not maintained at 135øF or above−5
Observed rice @ 125.3 F

Basic (4)

−8 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
in every RIC/WIF
DAL-4*39 Store all equipment & utensil covered or inverted−2
provide cover for all utensils (straws @ bar)
DAL-5*45 Premises shall be maintained in good repair−2
Repair ceiling tiles in kitchen
DAL-6*33 Warewashing machines auto. dispense detergents−2
sanitizing solution

Base deductions−18 pts

Feb 23

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
observed salsa with tomato @ 101 F
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave (top area)
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak under hand wash sink @ entrance of kitchen

Basic (8)

−16 pts

DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Use shallow pans to cool container of beans
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark cake in RIC if kept longer than 24 hours
DAL-6*33 Warewashing machines auto. dispense detergents−2
Observed dish machine not auto. dispense chlorine sanitizer
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair RIc door. Observed to no close completely shut letting cool air out
DAL-9*42 Dirty nonfood contact surfaces−2
Deep clean kitchen (under/around equipment, venthood)
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Provide filters for venthood. Observed some to be missing
DAL-11*45 Premises shall be maintained in good repair−2
Repair floor tile of kitchen and WIF

Base deductions−31 pts

Aug 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener (dirty) in kitchen, soda nozzles at fountain machine, inside microwave (top, in front of kitchen)
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair major leak under 3-compartment sink (faucet as well)

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
date mark flan & cake in RIC if kept longer than 24 hours
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food 6 inch off floor (WIF)
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean under soda bag rack in back
DAL-6*44 Trash cans and designated storage areas−2
Keep garbage site clean & organized (dirty)

Base deductions−18 pts

Dec 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed lettuce held at 45 Degrees F in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine and drink dispenser.

Basic (6)

−12 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed side door and kitchen door not closed tightly.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food not covered in WIF and dry storage.
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on the floor in dry storage.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in kitchen, throughout.
DAL-8*45 Premises shall be maintained in good repair−2
Observed broken floor tiles.

Base deductions−22 pts

Jun 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed guacamole 52.4 degrees F, sliced tomato 51 degrees F, cooked fish 48 degrees F, octopus 50 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish and shrimp over RTE
DAL-3*18 Toxic items labeling-non original container−5
observed chemical spray bottle not labeled with name of substance.

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-5*27 Cooling method, criteria - smaller portions−2
Observed cooling in large portions with insufficient ice.
DAL-6*29 Food thermometers provided and accessible−2
Observed no thermometer in bar RIC with clamato
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knife under drink dispenser at bar.
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty throughout.
DAL-9*45 Premises shall be maintained in good repair−2
Observed broken floor tiles and baseboards

Base deductions−27 pts

May 21

Routine InspectionScore: 76

6 Med4 Basic

10 total

62/100inspection score

−38 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed rice 124 degrees F
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed tomatoes 51 degrees, guacamole 61 degrees (Unit 50 degrees F), horchata 55 degrees F.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed cut onions contaminated w/ dirty knives. Observed severely dented can.
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish over rice
DAL-5*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed putting knife away after only rinsing, not washing or sanitizing.
DAL-6*18 Toxic items labeling-non original container−5
Observed other chemical in Windex bottle, not labeled with other chemical.

Basic (4)

−8 pts

DAL-7*31 Handwashing lavatory - used for other purpose−2
Observed using hand sink to wash knife. Use hand sink for hand washing only.
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
Observed shoe strings or cloth strips used to tie shelves and dishwasher handle.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knives stored in coolers on top of food. Tongs stored on stove handles.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed upstairs bar dirty, floor dirty

Base deductions−38 pts

Apr 21

Routine InspectionScore: 69

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed rice 125 degrees F in freezer. Cool to 70 degrees F before placing in
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed sliced tomato 57.7 degrees F, guacamole 57.5 degrees F, and cheese 60 degrees F.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed severely dented can. Observed rinsing platter over thawing shrimp in 3-comp sink.
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon and raw salmon over RTE.
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine sanitizer <10 ppm Cl
DAL-6*18 Toxic items stored above food/utensils−5
Observed Windex over tortilla chips

Basic (9)

−18 pts

DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
Observed towel under microwave for non-slip
DAL-9*29 Food thermometers provided and accessible−2
Provide thermometers in all RIC's that contain TCS food (small cooler in kitchen, coolers w/ opened Clamato and juices)
DAL-10*34 Pest Control−2
Observed live cockroach nymph. Provide pest control service report (Not just invoice).
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC and WIF
DAL-12*38 Thawing. under running water criteria−2
Observed thawing shrimp not fully submerged, thawing fish submerged in standing water.
DAL-13*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed plate used to scoop beans in WIC, bowl in dry rice for scooping, scoop handle in ice at bar.
DAL-14*41 Food storage containers, identified with common name of food.−2
Label flour
DAL-15*42 Dirty nonfood contact surfaces−2
Observed dirty floors, walls, shelves, outsides of food containers, dry storage door. Requires deep cleaning.

Base deductions−48 pts

Mar 21

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meats over and next to RTE
DAL-5*18 Single Service-no deleterious substances−5
Observed shopping bag used to contain cut limes. Observed styrofoam in microwave
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine <10 ppm Cl
DAL-13*15 Bare hands contact with ready-to-eat foods−5
Observed bare hand contact w/ cut limes
DAL-14*02 Cold Hold (41øF/45øF or below)−5
Observed opened bottles of clamato left out unrefrigerated.

Basic (10)

−20 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC, WIF, dry storage area
DAL-2*40 Reuse of single service articles−2
Observed opened can used to store food in WIC
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking
DAL-6*27 Cooling method, criteria - smaller portions−2
Cool foods in smaller portions
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle in ice. Observed bowl used as scoop in rice. Observed plate used as scoop for beans in WIC. All scoops must have handle, and no scoops must be left in TCS foods except short term.
DAL-9*45 Premises shall be maintained in good repair−2
Observed RFP coming detached from wall, damaged ceiling tiles, damaged floor tiles, damaged baseboard tiles. Seal sink to wall.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty throughout kitchen, especially in corners and under equipment. Observed standing water on floor.
DAL-11*34 Pest Control−2
Observed live and dead cockroaches. Keep current pest control records.
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty ceiling vent
DAL-15*29 Food thermometers provided and accessible−2
Provide thermometer in RIC with opened clamato and cut fruits

Base deductions−45 pts

Jan 21

Routine InspectionScore: 69

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed beef 91 degrees F in RIC. Cool to 70 degrees F before placing in RIC.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed sliced cucumbers 51 degrees F. Unit temp 54 degrees F. Guacamole 49.8 degrees F.
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE.
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3-comp at bar 100 ppm QA
DAL-5*18 Medicines labeled and stored properly−5
Observed first aid spray on shelf with serving containers.
DAL-6*03 Food products not maintained at 135øF or above−5
Observed rice 127 degrees F.

Basic (9)

−18 pts

DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-8*29 Food thermometers provided and accessible−2
Provide thermometers in all RICs containing TCS foods.
DAL-9*31 Handwashing lavatory - used for other purpose−2
Hand wash sink for hand wash only. Observed used as dump sink.
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
Observed back door kept open. Observed flies in kitchen.
DAL-11*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths on prep tables. Keep in sanitizer solution.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC and WIF.
DAL-13*39 Utensils, single serve items 6 inches off - floor−2
Observed cutting boards on floor.
DAL-14*42 Dirty nonfood contact surfaces−2
Deep cleaning needed throughout. (floor, shelves, walls, under/behind equipment)
DAL-15*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty vents

Base deductions−48 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants