What is EL Rio Grande Supermercado #3 Kitchen's health inspection score?

EL Rio Grande Supermercado #3 Kitchen 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 Rio Grande Supermercado #3 Kitchen last inspected?

EL Rio Grande Supermercado #3 Kitchen was last inspected on February 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rio Grande Supermercado #3 Kitchen have?

EL Rio Grande Supermercado #3 Kitchen has 59 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rio Grande Supermercado #3 Kitchen safe to eat at?

EL Rio Grande Supermercado #3 Kitchen has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Rio Grande Supermercado #3 Kitchen serve?

EL Rio Grande Supermercado #3 Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Rio Grande Supermercado #3 Kitchen

Name: EL Rio Grande Supermercado #3 Kitchen
Address: 2515 W JEFFERSON BLVD #300, Dallas, 75211
Rating: 42

2515 W JEFFERSON BLVD #300, Dallas

Data may be outdated — inspected 2/7/2024

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0Poor

American•West Dallas

Ranked #292 of 356 in West DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Feb 7, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

26 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

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

-13 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

2515 W JEFFERSON BLVD #300, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

2 basic

Apr

Oct 2019

1 inspections

2 intermediate

6 basic

Apr 2020

1 inspections

2 intermediate

4 basic

Apr

Oct 2020

1 inspections

2 intermediate

2 basic

Apr 2021

1 inspections

2 intermediate

3 basic

Apr

Oct 2021

1 inspections

5 basic

Apr 2022

1 inspections

2 intermediate

4 basic

Apr

Feb 2023

1 inspections

2 intermediate

5 basic

Aug 2023

1 inspections

2 intermediate

6 basic

Aug

Feb 2024

1 inspections

3 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Meats and corn dogs were not able to hold a temp of 135 F or above
DAL-2*10 Hot water sanitizer surface temp. < 160'F−5
No sanitizer found
DAL-6*14 When to wash hands before donning new gloves−5
Employee didn't wash hands before change gloves after changing tasks

Basic (3)

−6 pts

DAL-3*29 Food thermometers provided and accessible−2
No food thermometers on site
DAL-4*32 CIP-Cleanability−2
Foil can't be used to cover equipment to replace cleaning
DAL-5*39 Equipment in good repair and proper adjustment.−2
Compressor when WIC need to be repaired

Base deductions−21 pts

Aug 23

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw food bacon was observed on top of other food items, needs to be placed on bottom shelf
DAL-2*18 Toxic items labeling for original container−5
Spray bottles not labeled, needs to be clearly labeled and identified

Basic (6)

−12 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Aluminum materials on surface shelf need to be replaced
DAL-4*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be stored properly in sanitizing buckets
DAL-5*39 Equipment-doors, seal hinges adjusted/intact−2
Seals on upright oven needs to be replaced, observed areas broken seal
DAL-6*42 Dirty nonfood contact surfaces−2
Fan vents observed need to be cleaned
DAL-7*45Physical Facilities−2
Tiles in kitchen area need seal, water is squeezing out upon stepping
DAL-8*47 Conditions of Permit-in use of food equipment−2
Consumer health sign needs to be posted

Base deductions−22 pts

Feb 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW BEEF STORED ABOVE RTE FOOD IN WALK IN COOLER, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION
DAL-2*18 Toxic items labeling-non original container−5
OBSERVED SPRAY BOTTLE WITH NO LABEL, PROVIDE A LABEL WITH NAME OF TOXIC CHEMICAL.

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED FOOD STATING TO KEEP FROZEN, FULLY THAWED AND WITH NO DATE MARK. PROVIDE DATE MARK.
DAL-4*38 Frozen food. Stored frozen foods shall be maintained frozen−2
MAINTAIN LABELED "KEEP FROZEN" FOOD FROZEN OR DATE MARK IF THAWING.
DAL-5*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON WIRE SHELVES, GRIME ON WALLS. CLEAN.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-7*39 Store equipment & utensils in a clean, dry place−2
GRIME BUILD UP ON WIRE SHELVES, STORE UTENSILS ON CLEAN SURFACE

Base deductions−20 pts

Apr 22

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
observed fried wings at 106.3F and corn dog at 116.5F. use other means to keep fried food at hot hold temperatures.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
observed sliced tomato at 49.8F, lettuce in water at 49.6F all in prep reach in cooler. place all food on working cold hold unit.

Basic (4)

−8 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
prep reach in cooler not maintaining cold hold temperature for foods, adjust or repair. do not use until able to maintain cold hold temperature.
DAL-4*42 Dirty nonfood contact surfaces−2
observed dust build up on wires, electrical cords above food contact areas, on equipment, grease/grime on pipes of 3 comp sink, dust on large black fan used to cool employees, grime build up on wire shelves of walk in cooler. CLEAN.
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed green salsa pot and sliced potatoes left uncovered in walk in cooler, cover.

Base deductions−18 pts

Oct 21

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*47 RFSM Certificate - Not Display−2
register CFM with city of dallas
DAL-2*39 Store all equipment & utensil covered or inverted−2
observed large pots store upright, store covered or inverted.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls, grime on equipment(white containers, shelves, lights of serving line) clean.
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
observed damaged trash container, replace.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food in walk in cooler not covered, cover.

Base deductions−10 pts

Apr 21

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
grilled chicken observed at 124.6F, wings observed at 90F, sausage observed at 109.5F. rapidly reheat to 165F and then store in working hot hold equipment.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chorizo stored above RTE food, arrange food properly to prevent cross contamination.

Basic (3)

−6 pts

DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on intake vents, clean.
DAL-4*42 Dirty nonfood contact surfaces−2
observed dust build up on ceiling tile, clean.
DAL-5*39 Keep utensils handles upright or protected−2
observed bowl with no handle used as scoop, use handled equipment an keep upright.

Base deductions−16 pts

Oct 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed sliced tomato at 45.2F, cabbage 47.3F.
DAL-2*03 Food products not maintained at 135øF or above−5
observed carnitas in display ric at 115F, grilled chicken a5 122.7F.

Basic (2)

−4 pts

DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
trays of hot food left out at room temperature due to lack of hot hold equipment. provide more equipment or store properly.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
stored utensils observed in soiled containers, clean containers.

Base deductions−14 pts

Apr 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
chicken at 94.2 F in hot hold, chicken was disposed. beans charro at 133.5F in hot hold equipment.
DAL-4*02 Cold Hold (41øF/45øF or below)−5
open container of bbq stored at room temperature, bbq states to store in refrigeration after opening.

Basic (4)

−8 pts

DAL-1*39 Store clean utensils in a self-draining position−2
pots upright with small puddle of water, store inverted to let air dry.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
dust accumulation on fans located in wic. dust on ceiling, clean.
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust accumulation on exhaust vents. clean
DAL-6*41 Food storage containers, identified with common name of food.−2
label small containers of salt.

Base deductions−18 pts

Oct 19

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
molded green bell peppers in walk in cooler. destroy.
DAL-5*03 Food products not maintained at 135øF or above−5
chicken at 126.7F, pork carnitas at 127.4F. temperature of hot hold was raised. COS

Basic (6)

−12 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
dust on exhaust vents located above working food contact areas, clean.
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet cloth on food contact surface, place in sanitizer bucket when not in use.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
clean utensils in soiled white containers.
DAL-6*32 Thermometer in good condition or discarded−2
thermometer of hot hold equipment reading 100F, actual temperature was 125.7F and rising. Place a working thermometer in hot hold equipment or repair current one.
DAL-7*31 Handwashing lavatory - used for other purpose−2
food particles in hand sink and knife. hand sink for hand washing only.
DAL-8*47 RFSM Certificate - Not Display−2
Renew expired RFSM.

Base deductions−22 pts

Apr 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*03 Outfitter-Food Temperatures (Hot).−5
warmers at hot lines not working at kitchen areas must be have proper food temperature of 135 F or above to avoid cross contamination use as public safety control
DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
not hot water at hand sink or 3c sink kitchen area must be have proper temperature of 110 F or above at peak demands

Basic (2)

−4 pts

DAL-3*29 Food thermometers provided and accessible−2
missing food thermometers inside cooler units on all areas must be have visible working thermometers to verified proper temperatures
DAL-4*45 Premises:Cleaning, frequency and restrictions−2
WI cooler unit dirty with food residues and soils accumulations floors and racks must be clean to avoid cross contamination

Base deductions−14 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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