What is EL Ranchito & Club's health inspection score?

EL Ranchito & Club has a SafeDine safety score of 30 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 Ranchito & Club last inspected?

EL Ranchito & Club was last inspected on December 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Ranchito & Club have?

EL Ranchito & Club has 87 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Ranchito & Club safe to eat at?

EL Ranchito & Club has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Ranchito & Club serve?

EL Ranchito & Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Ranchito & Club

Name: EL Ranchito & Club
Address: 610 W JEFFERSON BLVD, Dallas, 75208
Rating: 30

610 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 12/4/2023

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0Poor

American•Oak Cliff

Ranked #366 of 400 in Oak CliffBetter than 17% of american restaurants

Improving

7 inspections

Last: Dec 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.4

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 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

+16 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

610 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

3 intermediate

8 basic

May

Nov 2019

1 inspections

6 intermediate

9 basic

Jan 2020

1 inspections

3 intermediate

10 basic

Jan

Jun 2022

1 inspections

3 intermediate

9 basic

Jan 2023

1 inspections

2 intermediate

10 basic

Jan

Jul 2023

1 inspections

6 intermediate

9 basic

Dec 2023

1 inspections

1 intermediate

8 basic

Dec

Inspection History

7 records on file

6 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*19 Plumbing design, construction, and install.−5
Plumbing drain- for ice machine shall be extended to drain

Basic (8)

−16 pts

DAL-1*32 Damaged Equipment−2
plates chipped damaged, shall be replaced or removed
DAL-2*34 Outer openings:closed,tight-fitting windows−2
ceiling tiles gap need to be closed
DAL-3*27 Cool TCS foods using proper methods−2
Meat in WIC shall be portioned smaller for adequate temperature
DAL-4*39 Equipment-doors, seal hinges adjusted/intact−2
seal on WIC shall be repaired
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark items in WIC for 7 days that are RTE
DAL-7*42 Nonfood-contact surfaces material−2
Vent A/C is dusty and needs cleaning on ceiling
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Lids required on spices container
DAL-9*47 Other Violations−2
Choking poster in lobby needs to be posted

Base deductions−21 pts

Jul 23

Routine InspectionScore: 69

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed staff using bare hands to touch cooked steak.
DAL-8*14 When to wash hands as often as necessary during prep−5
DAL-9*02 Cold Hold (41øF/45øF or below)−5
shredded cheese - 51F
DAL-10*03 Food products not maintained at 135øF or above−5
shrimp - 110F
DAL-12*20 Conveying Sewage−5
Floor drain in dishwash area is backed-up.
DAL-15*10 Chlorine sanitizer concentration, minimum temp.−5
dishwasher tested 0 ppm

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
COS
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open coffee cup on food products.
DAL-3*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a−2
Steak thawing under heat lamp.
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
Cuttingboard and single service items on floor.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
salsa
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-11*29 Food thermometers provided and accessible−2
probe thermometer
DAL-13*45 Premises shall be maintained in good repair−2
Replace damaged weather stripping at side door. Repair wood shelf at dry storage. Remove peeling paint in restroom and provide proper commode lid. Replace missing vent hood filters. Repair floor where damaged.
DAL-14*42 Dirty nonfood contact surfaces−2
Remove encrusted grease build-up on side of grill and vent hood.

Base deductions−48 pts

Jan 23

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*10 Hot water sanitizer surface temp. < 160'F−5
Water at final rinse did not reach 180F, final rinse was at 100F. Repair hot water heater, not working.
DAL-8*14 When to wash hands as often as necessary during prep−5
Food safe must wash hands and change gloves after every contaminant.

Basic (10)

−20 pts

DAL-1*39 Cutting surfaces.−2
Large cutting boards at work station were observed not in good repair. Change to smaller ones or change often.
DAL-3*24 Food Labeling- with common name of the food−2
Label drink containers at the wait station, such as: lemonade and horchata.
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Cooling large containers of beans and rice at room must properly cool foods, not in shallow containers or in an ice bath.
DAL-5*45 Premises shall be maintained in good repair−2
Replace missing ceiling tile by the tortilla and frying area. Replace missing commode lid in the staff restroom. Observed missing floor tiles and stove top range.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food off the floor in the walk-in-cooler.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Heavy food debris build-up observed on the floor throughout the kitchen and prep areas. Clean floors.
DAL-9*43 Light - 50 foot : Food and utensils area−2
Replace blown out light underneath vent system.
DAL-10*38 Thawing. Under refrigeration−2
Observed shrimp thawing at room temperature.
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drink containers on food prep table. Store in a designated location.
DAL-12*32 Equipment & Utensils withstand repeated warewashin−2
Do not reuse single use containers: sour cream.

Base deductions−30 pts

Jun 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OBSERVED BOILED CHICKEN AT 49.4F, FOILED BOILED CHICKEN AT 46.0F, RICE 48.3F; ALL LOCATED IN WALK IN COOLER. HAVE WIC SERVICE ASAP. USE ICE TO LOWER TEMPERATURE OF FOOD IN WALK IN COOLER.
DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
OBSERVED LARGE CONTAINERS OF BEANS BEING COOLED AT ROOM TEMPERATURE. USE APPROVED COOLING METHODS.
DAL-5*10 Clean Sight and Touch−5
OBSERVED RUST RESIDUE INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (9)

−18 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED COOLING FOOD LEFT UNCOVERED. LIGHTLY COVER TO PREVENT CONTAMINATION.
DAL-4*27 Cool TCS foods using other effective means−2
OBSERVED COOLING FOOD LEFT AT AIR TEMPERATURE TO COOL. USE APPROVED COOLING METHODS.
DAL-6*42 Dirty nonfood contact surfaces−2
HEAVY DUST BUILD UP ON WALLS AND SURFACES OF EQUIPMENT, GREASE AND SOIL RESIDUE OBSERVED ON LIGHTS OF VENT HOODS, CLEAN
DAL-7*39 Equipment in good repair and proper adjustment.−2
WALK IN COOLER NOT MAINTAINING FOOD AT COLD HOLD TEMPERATURES, REPAIR.
DAL-8*47 RFSM Certificate - Not Display−2
RFSM PAPER WORK NOT ONSITE.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
REMOVE FOOD DEBRIS BUILD UP, OBSERVED FLIES IN KITCHEN.
DAL-10*28 Date marking combined ingredients for RTE/ TCS food−2
OBSERVED FOOD CONTAINERS IN COLD HOLD EQUIPMENT WITH NO DATE MARK. PROVIDE DATE MARK .
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON VENTS LOCATED THROUGHOUT KITCHEN.
DAL-12*45 Premises shall be maintained in good repair−2
OBSERVED SMALL HOLES ON WALLS, AND DAMAGED WALL TILES. REPAIR.

Base deductions−33 pts

Jan 20

Follow-up InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ALL
DAL-5*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
SODA NOZZLE STORED IN ICE FOR CONSUMPTION
DAL-13*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 66*F ,

Basic (10)

−20 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-2*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-3*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH HANGING FROM EMPLOYEES AND STORED ON PREP TABLE
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOWLS STORED IN FOOD ITEMS
DAL-7*32 Damaged Equipment−2
REMOVE ALL DAMAGED EQUIPMENT
DAL-8*45 Floor contruction requirements−2
REPAIR DAMAGED TILE
DAL-9*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
DAL-10*38 Thawing. under running water criteria−2
RAW MEAT STORED IN STANDING WATER
DAL-11*47 Handwashing signage−2
PROVIDE IN WAIT STAFF AREA
DAL-12*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
OBSERVED EMPLOYEE WIPING PLATE WITH SOILED TOWEL HANGING FROM BODY

Base deductions−35 pts

Nov 19

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL
DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-6*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING PROVIDE ITEMS STORED IN WIC
DAL-9*02 Cold Hold (41øF/45øF or below)−5
SALSA 52*F
DAL-12*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE
DAL-14*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
PREPPING RAW MEAT STORED AND RTE FOODS IN SAME AREA

Basic (9)

−18 pts

DAL-2*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE, UNDER EQUIPMENT, AND HANGING FROM EMPLOYEES
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL STORED IN COOLER
DAL-7*39 Cutting surfaces.−2
REPLACE
DAL-8*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL NON ORIGINAL CONTAINER
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ABOVE PREP AREA
DAL-11*32 Approved Food Contact Equip.−2
DISCONTINUE USE OF GROCERY BAGS TO STORE OPEN FOODS; WIPING CLOTHS TO COVER FOOD
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
PROVIDE FOR ALL
DAL-15*45 Walls easily cleanable and light in color−2
REPAIR ALL WALLS

Base deductions−48 pts

May 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure that food containers without date or day must be discard to avoid cross contamination
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
dish washing machine concentration of 25 ppm chlorine must be have 50 ppm Chlorine concentration

Basic (8)

−16 pts

DAL-1*34 Outer openings:closing holes, gaps−2
open hole at retaining wall tortilla grilled must be repair to avoid pest harboring
DAL-2*33 Manual warewashing equipment, wash solution temp.−2
not hot water at bar area must be have hot water at hand sink and 3c sink with 110 F or above
DAL-4*45 Ceiling easily cleanable and light in color−2
ceiling dirty and burned material at vent hood area inside kitchen must be replace or repair to proper condition
DAL-5* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM certification must be have FSM registered with the city
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty with grease accumulations and soils residues must be clean to avoid cross contamination and grease dripping
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside W cooler units must be have proper date marking on all food containers inside WI cooler units
DAL-9*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-11*47 Handwashing signage−2
missing signage at 3 compartment sink and hand sink on all areas must be have wash rinse and sanitize signed hand wash only signed

Base deductions−31 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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