What is EL Rey Del Grill's health inspection score?

EL Rey Del Grill has a SafeDine safety score of 46 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 Rey Del Grill last inspected?

EL Rey Del Grill was last inspected on June 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rey Del Grill have?

EL Rey Del Grill has 58 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rey Del Grill safe to eat at?

EL Rey Del Grill has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Rey Del Grill serve?

EL Rey Del Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Rey Del Grill

Name: EL Rey Del Grill
Address: 4535 MAPLE AVE, Dallas, 75219
Rating: 46

4535 MAPLE AVE, Dallas

Data may be outdated — inspected 6/10/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Oak Lawn

Ranked #270 of 311 in Oak LawnBetter than 17% of american restaurants

Stable

6 inspections

Last: Jun 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-14 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

4535 MAPLE AVE, Dallas, TX 75219

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2019

1 inspections

2 intermediate

11 basic

Mar

Oct 2021

1 inspections

3 intermediate

6 basic

Apr 2022

1 inspections

6 intermediate

7 basic

Apr

May 2022

1 inspections

1 intermediate

5 basic

Dec 2022

1 inspections

2 intermediate

6 basic

Dec

Jun 2023

1 inspections

1 intermediate

8 basic

Inspection History

6 records on file

6 Routine

Jun 23

Routine InspectionLatestScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
clean all food contact surfaces/ cutting boards/ make stations - sight/touch

Basic (8)

−16 pts

DAL-1*45 Premises free of litter−2
clean and organize bar #1 to reduce clutter. compost food observed outside near dry storage area
DAL-2*31 Handwashing lavatory - used for other purpose−2
pitcher observed inside of hand sink
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open coffee cup observed at cook line
DAL-4*24 Food Labeling- with common name of the food−2
label all food squeeze bottles
DAL-5*42 Dirty nonfood contact surfaces−2
detail clean vent a hood filters to remove build-up
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
rolled tacos observed at 77/ cooling at room temperature/ use proper method
DAL-8*32 Approved Food Contact Equip.−2
do not re-use single use containers/ must be commercial grade
DAL-9*34 Pest control-routine inspections for−2
observed gnats at bar area

Base deductions−21 pts

Dec 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat above sauce and next to onion pickle
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
Menudo 11/06

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the tomato, chicken, mushroom soup containers
DAL-2*39 Keep utensils handles upright or protected−2
Keep tong upright Observed in on the cheese
DAL-5*32 Can openers-cleanability−2
Provide cleaning for can opener
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover/ lid for all food contaienrs
DAL-7*31 Handwashing lavatory - used for other purpose−2
Observed bucket in the hand sink
DAL-8*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use

Base deductions−22 pts

May 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken next to Ready-to-eat food

Basic (5)

−10 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Replace light bulbs under vent hood
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
Needs to put date on ham/curred meats in reach-in cooler
DAL-4*22 Accredited food handler certificate - 60 days−2
Get food handler certificates for employees
DAL-5*39 Keep utensils handles upright or protected−2
DAL-6*42 Dirty nonfood contact surfaces−2

Base deductions−15 pts

Apr 22

Routine InspectionScore: 71

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-4*06 Discard TCS if date marked exceeds temp & time−5
fried pork: 3/21
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed onion put on raw chicken container
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 200 ppm chlorine
DAL-10*14 When to wash hands before donning new gloves−5
DAL-11*15 Bare hands contact with ready-to-eat foods−5
Observed the employee is making the chicken taco with barehand
DAL-12*18 Remove items during pest control application−5
Observed flies catcher above prep table and food containers

Basic (7)

−14 pts

DAL-1*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor in the wic
DAL-3*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-5*35 Hair Restraints effective−2
All employees who working in the kitchen must have hat or hair net
DAL-7*31 Individual, disposable towels−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the chicken, carrot, meat containers in the wic
DAL-13*21 RFSM - Not On Site−2
register RFSM with city of Dallas

Base deductions−44 pts

Oct 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*18 Pesticides and rodenticides application criteria−5
observed fly catchers above food and equipment
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat above produce raw chicken store together with cooked chicken
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 ppm chlorine

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*21 RFSM - Not On Site−2
Register RFSM with city of Dallas (Dallascityhall.com)
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the all food containers
DAL-7*47 Handler-Certificate Not on site−2
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−27 pts

Mar 19

Routine InspectionScore: 79

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
observed juice container stored in ice used for consumption at bar ice bin
DAL-7*12 A food employee or conditional employee shall report to PIC the information as specified under (−5

Basic (11)

−22 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
do not store scoop inside ice machine
DAL-2*22 Handlers-Certificate Not On Site−2
provide food handler certificate for all employees
DAL-3*45 Premises shall be maintained in good repair−2
repair FRP wall where detached, patch holes where needed
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
use by date dates for all prepared products
DAL-6*29 Mechanical holding unit, thermometer location−2
provide thermometers for ric/rif units
DAL-8*32 Approved Food Contact Equip.−2
use approved containers to store product. Observed unapproved plastic containers (sour cream) being used replace residential equipment with commercial
DAL-9*34 Outer openings:closing holes, gaps−2
seal back door properly to prevent entrance of insects and rodents
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee beverages observed on shelf above prep table and next to product inside rif
DAL-11*41 Food storage containers, identified with common name of food.−2
label all food containers with common name
DAL-12*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover all food in wic
DAL-13*47 Other Violations−2
hang mop or store inverted when not in use

Base deductions−32 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 American Restaurants Best in Dallas All Texas Restaurants