What is EL Rinconsito's health inspection score?

EL Rinconsito has a SafeDine safety score of 25 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 Rinconsito last inspected?

EL Rinconsito was last inspected on August 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rinconsito have?

EL Rinconsito has 97 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rinconsito safe to eat at?

EL Rinconsito has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Rinconsito

Name: EL Rinconsito
Address: 3438 SAMUELL BLVD, Dallas, 75223
Rating: 25

3438 SAMUELL BLVD, Dallas

Data may be outdated — inspected 8/26/2023

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0Poor

East Dallas

Ranked #379 of 424 in East Dallas

Declining

10 inspections

Last: Aug 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

32 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-75

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-23 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

3438 SAMUELL BLVD, Dallas, TX 75223

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Violation Timeline

Jul 2019

2 inspections

2 intermediate

18 basic

Jul

Jan 2020

1 inspections

5 intermediate

4 basic

Sep 2020

1 inspections

3 intermediate

9 basic

Sep

Apr 2021

1 inspections

4 intermediate

6 basic

Jul 2021

1 inspections

2 intermediate

10 basic

Jul

Jan 2022

1 inspections

1 intermediate

5 basic

Aug 2022

1 inspections

2 intermediate

6 basic

Aug

Feb 2023

1 inspections

2 intermediate

3 basic

Aug 2023

1 inspections

5 intermediate

10 basic

Aug

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestScore: 66

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
OBSERVED TWO LARGE CONTAINERS OF BEEF TONGUE COOLING AT ROOM TEMPERATURE UNDER PREP TABLE ON BOTTOM SHELF. TEMP. OF PRODUCT WAS 126F. WHEN ASKED THEY SAID THEY LEAVE IT THERE FOR TWO HOURS BEFORE PLACING INSIDE WIC. PROPER COOLING METHODS SHALL BE IMPLEMENTED TO COOL DOWN PRODUCT FROM 135F-70F IN 2 HRS & THEN FROM 70F-41F IN ADDITIONAL 4 HRS BEFORE PLACING/ HOLDING 41F OR BELOW . DOCUMENT WITH LOG CHART & /OR STICKERS(TIME STAMPS).
DAL-2*02 Cold Hold (41øF/45øF or below)−5
OBSERVED DICED TOMATO, SALSA, QUAIL, ETC INSIDE RIC AT 55F. MAINTAIN ALL TCS FOOD ITEMS 41F OR BELOW.
DAL-3*10 Clean Sight and Touch−5
CONTAINER USED TO STORE CLEAN UTENSILS OBSERVED WITH PRODUCT DEBRIS ACCUMULATION
DAL-4*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK AT HAND SINK IN FRONT OF 3 COMP SINK
DAL-5*20 Grease Trap Tickets−5
SERVICE GREASE TRAP EVERY 90 DAYS

Basic (10)

−20 pts

DAL-6*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.−2
CERTIFIED FOOD MANAGER NOT ABLE TO DEMONSTRATE BASIC FOOD KNOWLEDGE ON COOLING PROCESS, PROPER HOLDING TEMPS, ETC. RECOMMEND THAT RAINING BE TAKEN AGAIN
DAL-7*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED. MAINTAIN ON FILE AT LOCATION TO PRESENT UPON INSPECTION
DAL-8*28 Date marking combined ingredients for RTE/ TCS food−2
DATE MARK ALL PRODUCT WITH A USE BY DATE NOT TO EXCEED 7 DAYS
DAL-9*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE CHEMICAL TEST STRIPS TO TEST BLEACH SANITIZER
DAL-10*31 Handwashing lavatory - accessible−2
OBSERVED HAND SINK IN FRONT OF 3 COMP SINK OBSTRUCTED WITH EQUIPMENT STORED INSIDE. OBSERVED HAND SINK WITHOUT PAPER TOWELS NEXT TO COOK/PREP AREA
DAL-11*32 Nonfood surfaces-design to be cleaned easily−2
REMOVE ALL CARDBOARD SHELF/ DAMAGE RACK SHELF LINERS REMOVE TAPE FROM EXTERIOR OF NEW RIC
DAL-12*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINT FOR MALE DISH WASHER/ EMPLOYEE
DAL-13*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
PROVIDE SANITIZER BUCKETS FOR ALL WORK/ SERVICE AREAS IN KITCHEN
DAL-14*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD INSIDE WIC
DAL-15*39 Keep utensils handles upright or protected−2
STORE LARGE CLEAN UTENSILS W/ HANDLES FACING THE SAME DIRECTION . OBSERVED ICE SCOOP LAYING ON TOP OF ICE INSIDE ICE MACHINE

Base deductions−45 pts

Feb 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Salsa 46'f, Tomato 46.7'f, Chicken 45.5'f. Keep at 41'f or lower.
DAL-2*10 Clean Sight and Touch−5
Clean RIF, Shrimp not in container

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all RTE food
DAL-4*42 Dirty nonfood contact surfaces−2
Clean below 3CS
DAL-5*45 Clean facilities as often as necessary.−2
Take out boxes/trash regularly to avoid clutter

Base deductions−16 pts

Aug 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside microwave
DAL-7*20 Grease Trap Tickets−5
Pump grease trap every 90 days and keep record

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Dispose items more than 7 days old (WIC).
DAL-3*31 No soap at handsink−2
No soap at hand sink
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store in use utensils properly
DAL-5*42 Dirty nonfood contact surfaces−2
Clean shelves and inside RIF
DAL-6*45 Premises shall be maintained in good repair−2
Replace lights under vent hood
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food containers 6" off floor and cover food in WIC

Base deductions−22 pts

Jan 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Tomatoes found at 45.1'f and potato in same cooler at 44.7'f

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
Re-new RFSM
DAL-3*29 Food thermometers provided and accessible−2
Provide thermometers for all coolers
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store ice scoop with handel out of ice
DAL-5*42 Dirty nonfood contact surfaces−2
Clean drink cooler and 3CS handle
DAL-6*45 Premises shall be maintained in good repair−2
Replace lights under vent hood

Base deductions−15 pts

Jul 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
DAL-7*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-1*47 Handler-Certificate Not on site−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*22 Washing hands only at a designated hand sink−2
DAL-4*29 Food thermometers provided and accessible−2
Need probe thermometer for measuring cold food items
DAL-5*44 Trash can provided for papertowel waste−2
DAL-8*39 Equipment in good repair and proper adjustment.−2
Ice Maker
DAL-9*42 Dirty nonfood contact surfaces−2
Exterior cover of food equipment
DAL-10*43 Light bulbs, light shields provided−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
In walk in cooler
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−30 pts

Apr 21

Routine InspectionScore: 79

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed cooked beef out of temperature. Must be maintained at 135 F/Higher.
DAL-2*10 Clean Sight and Touch−5
Detail clean to remove food build-up.
DAL-4*18 Toxic items labeling-non original container−5
Label all chemical spray bottles.
DAL-5*20 Grease Trap Tickets−5
September 2020.

Basic (6)

−12 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Spill kit/SOP for diarrhea vomit policy.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
All cooked RTE foods must be datemarked with expiration date.
DAL-7*32 Approved Food Contact Equip.−2
Observed residential refrigerator, should be commercial grade(RIC).
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal drink.
DAL-9*39 Equipment in good repair and proper adjustment.−2
Cutting board at prep table not in good repair.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Heavy build-up on walls behind fryer. Detail clean vent a hood filters.

Base deductions−32 pts

Sep 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle and thank you bags as food containers must be have approved containers to avoid chemical contamination
DAL-6*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket on site
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (9)

−18 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
missing lids or covers on food containers must be have lids and covers on all food containers
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents units dirty with grease and soils accumulations must be clean or replace filters to avoid cross contamination
DAL-4*47 Handler-Certificate Not on site−2
missing food handler cards on site must be have food handler cards on site
DAL-5*39 Equipment in good repair and proper adjustment.−2
PIC must be repair all equipment inside kitchen area
DAL-8*24 Food Labeling- with common name of the food−2
missing food labels on food containers must be have food labels on all food containers
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marking on all food containers
DAL-10*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
fly activity observed must be contact pest management to eliminate pest
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with soils accumulations, grease, spills and drippings must be clean to avoid cross contamination

Base deductions−33 pts

Jan 20

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN OVER RTE FOOD
DAL-4*15 Contact RTE Products w/ Bare Hands−5
BARE HAND CONTACT WITH RTE TORTILLAS
DAL-6*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE
DAL-7*19 One Inch Air Gap−5
AT HAND SINK
DAL-9*18 Toxic items labeling-non original container−5
LABEL SANITIZE BUCKET

Basic (4)

−8 pts

DAL-2*47 Handwashing signage−2
AT HAND SINK
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK BINS
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ITEMS STORED MARE THAN 24 HRS
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN OUTSIDE OF MICROWAVE

Base deductions−33 pts

Jul 19

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*36 Cloths in-use maintained dry−2
wiping cloth place on prep area
DAL-2*30 Food Establishment Permit−2
permit not displace
DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purpose***storage of utensil
DAL-4*22 Handlers-Certificate Not On Site−2
employee's need handlers certificate
DAL-5*43 Light bulbs, light shields provided−2
in venthood replace light that are not lighting

Base deductions−10 pts

Jul 19

Routine InspectionScore: 74

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
IN WIC COOK FOOD ARE NOT COVERED
DAL-2*10 Sanitization after Cleaning−5
NO SANITIZING BUCKET AVAILABLE

Basic (13)

−26 pts

DAL-3*22 Handlers-Certificate Not On Site−2
NO HANDLERS CERTIFICATE
DAL-4*23 Water, Plumbing,& Waste Water - Pressure−2
NO HOT OR COOL WATER IN HAND SINK LOCATED IN KITCHEN AREA
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
FOOD IN WIC NOT DATE MARK FOR THE CORRECT
DAL-6*29 Food/water Temperature measuring device -Numerical scale−2
PROVIDED NOT WORKING THERMOMETER//HELP TO CALIBRATE
DAL-7*30 Food Establishment Permit−2
NOT ON SITE
DAL-8*31 Individual, disposable towels−2
DAL-9*32 Maintain in Good Repair−2
PREP SURFACE ROUGH, ADVICE TO REPAR OR REPLACE
DAL-10*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH NO STORE IN SANITIZERS
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ON FLOOR IN WIC AND KITCHEN AREA
DAL-12*38 Thawing. under running water criteria - < 4 hours−2
THAWING FOOD SITTING AMONG DIRTY PLATE ON THREE COMPARTMENT
DAL-13*42 Dirty nonfood contact surfaces−2
DIRTY WIC FLOOR
DAL-14*44 Trash cans and designated storage areas−2
TRASH OR DUPSTAND NOT COVERED, DIRTY SMILING WATER RUNNING OUT OF IT
DAL-15*47 Other Violations−2
DIRTY CEILING IN WIC AND PREP ARE

Base deductions−36 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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