What is EL Sabor DE MI Tierra's health inspection score?

EL Sabor DE MI Tierra has a SafeDine safety score of 44 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 Sabor DE MI Tierra last inspected?

EL Sabor DE MI Tierra was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Sabor DE MI Tierra have?

EL Sabor DE MI Tierra has 79 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Sabor DE MI Tierra safe to eat at?

EL Sabor DE MI Tierra has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Sabor DE MI Tierra

Name: EL Sabor DE MI Tierra
Address: 8630 E RL THORNTON FRWY #101, Dallas, 75228
Rating: 44

8630 E RL THORNTON FRWY #101, Dallas

Data may be outdated — inspected 1/11/2024

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0Poor

East Dallas

Ranked #344 of 424 in East Dallas

Stable

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

8630 E RL THORNTON FRWY #101, Dallas, TX 75228

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Violation Timeline

Jul 2019

1 inspections

2 intermediate

3 basic

Jul

Jan 2020

1 inspections

2 intermediate

6 basic

Jun 2020

1 inspections

4 intermediate

5 basic

Jun

Dec 2020

1 inspections

2 intermediate

4 basic

Jun 2021

1 inspections

2 intermediate

9 basic

Jun

Dec 2021

1 inspections

1 intermediate

3 basic

Jun 2022

1 inspections

3 intermediate

9 basic

Jun

Jan 2023

1 inspections

1 intermediate

5 basic

Jul 2023

1 inspections

2 intermediate

8 basic

Jul

Jan 2024

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in walk in cooler

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean ovens, coolers gaskets
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks stored next to clean utensils
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor store food 6 inches off the floor
DAL-5*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*40 Reuse of single service articles−2
do not reuse single use articles
DAL-8*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing method under cold running water no ambient temperatures

Base deductions−19 pts

Jul 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*14 Cleaning procedure--steps w/ clean water−5
follow proper handwashing procedures
DAL-7*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (8)

−16 pts

DAL-2*32 Damaged Equipment−2
wic 60 degrees f
DAL-3*41 Food storage containers, identified with common name of food.−2
label food storage containers
DAL-4*45 Drying Mops-air dry−2
hang mops to dry
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket sit on floor
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-8*39 Equipment-doors, seal hinges adjusted/intact−2
replace gaskets around cooler doors
DAL-9*21 RFSM - Not On Site−2
food manager with certificate not on site
DAL-10*22 Washing hands only at a designated hand sink−2
observed employee washed hands at 3 com sink-use hand sink to wash hands

Base deductions−26 pts

Jan 23

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
repair leaking faucet on mop sink

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks-separate from the consumers food
DAL-2*45 Drying Mops-air dry−2
mops shall be hang to dry
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean ceiling tiles, vents, floor
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor (meat in walk in cooler, and onion)
DAL-6*39 Equipment-doors, seal hinges adjusted/intact−2
repair gaskets around cooler doors

Base deductions−15 pts

Jun 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-7*14 When to wash hands before donning new gloves−5
observed employees put gloves on without washing hands wash hands before donning new gloves
DAL-12*10 Sanitization after Cleaning−5
sanitization required after washing

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
employee shall cover hair
DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors (ric, wic, wif), clean shelves
DAL-3*45 Premises shall be maintained in good repair−2
repair damaged floor/cove base tiles, caulk around prep sink and hand sink
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-9*22 No unnecessary personnel allowed in food prep area−2
kid
DAL-10*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process under cold running water not standing water
DAL-11*31 Handwashing lavatory - used for other purpose−2
observed potatoes in hand sink and knife on hand sink

Base deductions−33 pts

Dec 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*14 Gloves single use−5
change gloves when you changed a task

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers inside
DAL-3*27 Cool TCS foods using proper methods−2
use a proper method to cool down tcs food
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground, observed sugar and creamer sit on floor

Base deductions−11 pts

Jun 21

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler door
DAL-4*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no standing water
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-7*45 Premises shall be maintained in good repair−2
missing ceiling tiles, replace wet ceiling tiles
DAL-8*47 Conditions of Permit-in use of food equipment−2
sign about inspection report
DAL-9*32 Equipment and Utensils Multiuse Materials durable−2
wood tortilla press machine not allowed
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-11*31 Handwashing lavatory - used for other purpose−2
observed utensil in hand sink

Base deductions−28 pts

Dec 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-6*14 When to wash hands as often as necessary during prep−5
wash hands before donning new gloves

Basic (4)

−8 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-3*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−18 pts

Jun 20

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-3*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-7*03 Food products not maintained at 135øF or above−5
beans 113, eggs 118 degrees f
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs stoed above cooked beans in walk in cooler

Basic (5)

−10 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket off floor
DAL-4*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*46 Covered waste receptacle for women's restroom−2
provide covered receptacle
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*34 Pest control-routine inspections for−2
observed fruit flies

Base deductions−30 pts

Jan 20

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store raw eggs over ready to eat foods(Lettuce).
DAL-2*18 Chemicals requirements in 40 CFR -Tolerance−5
Sanitizer [concentration] too high(200 ppm Cl).

Basic (6)

−12 pts

DAL-3*22 Handlers-Certificate Not On Site−2
All food handling employees need food handler certificates.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor(Tomatillos, Limes, Potatoes).
DAL-5*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
Observed food being defrosted at room temperature.
DAL-6*42 Dirty nonfood contact surfaces−2
Dirty vent in WIC.
DAL-7*45 Lockers to be used to store personal items−2
Observed personal items being stored over cups.
DAL-8*47 Conditions of Permit-in use of food equipment−2
Need sign about the inspection report.

Base deductions−22 pts

Jul 19

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
HOT HOLD NOT IN TEMPERATURE
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW CHICKEN STORED OVER PRODUCE

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*38 Thawing. under running water criteria - < 4 hours−2
DAL-5*42 Dirty nonfood contact surfaces−2
DIRTY COOLER RACKS

Base deductions−16 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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