What is Herrera's Cafe's health inspection score?

Herrera's Cafe has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Herrera's Cafe last inspected?

Herrera's Cafe was last inspected on March 26, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Herrera's Cafe have?

Herrera's Cafe has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Herrera's Cafe safe to eat at?

Herrera's Cafe has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Herrera's Cafe serve?

Herrera's Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Herrera's Cafe

Name: Herrera's Cafe
Address: 3311 SYLVAN AVE #A, Dallas, 75212
Rating: 57

3311 SYLVAN AVE #A, Dallas

Data may be outdated — inspected 3/26/2022

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0Fair

Cafe•Dallas

Ranked #989 of 1000 in DallasBetter than 31% of cafe restaurants

Stable

7 inspections

Last: Mar 26, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

51 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-10 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

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (57/100) which is computed during our regular data sync.

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

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3311 SYLVAN AVE #A, Dallas, TX 75212

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

4 basic

Dec

Jun 2019

1 inspections

2 intermediate

7 basic

Dec 2019

1 inspections

6 basic

Dec

May 2020

1 inspections

2 intermediate

7 basic

Dec 2020

1 inspections

1 intermediate

8 basic

Dec

Jul 2021

1 inspections

1 intermediate

2 basic

Mar 2022

1 inspections

2 intermediate

6 basic

Mar

Inspection History

7 records on file

7 Routine

Mar 22

Routine InspectionLatestScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked potatoes at 78 Degrees F. Must be maintained at 41 Degrees F or below.
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed employee using bare hands, tortillas.

Basic (6)

−12 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
Replace worn cutting boards, food prep.
DAL-3*27 Cool TCS foods using other effective means−2
Observed menudo cooling at room temperature.
DAL-5*31 Individual, disposable towels−2
No paper towels at hand sink near dish machine.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinking cups in the kitchen area, away from food.
DAL-7*21 RFSM - Not On Site−2
Must register CFM as soon as possible.
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemark all RTE foods stored over 24 hours.

Base deductions−22 pts

Jul 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
food surfaces in kitchen and bar area dirty with food debris and soils must be clean to avoid cross contamination shelving under cooking equipment dirty with grease and soils contamination must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
grease filters dirty must be clean to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving under cooking equipment rust and oxidize must be replace or repair to proper condition light bulb broken at kitchen area must be replace or repair to proper condition

Base deductions−9 pts

Dec 20

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (8)

−16 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-2*35 Outer Clothing, Clean Condition−2
kitchen employees with regular clothes must be have approved clothes -aprons- to avoid contamination
DAL-3*24 Food Labeling- with common name of the food−2
food labels missing on food containers inside cooler units must be labeling food containers in all areas
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level must be 6 inches out the floor level
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be date mark food containers in all areas
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils, encrusted grease accumulations must be clean to avoid cross contamination
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-9*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site

Base deductions−21 pts

May 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-7*10 Sanitization after Cleaning−5
missing sanitizer buckets during operational hours food contact surfaces must be sanitize to avoid cross contamination sanitizer bucket at 100 ppm Chlorine concentration

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
skirt floors and floors behind equipment dirty with mold, soils accumulations and grease deposits must be clean to avoid contamination
DAL-2*29 Sanitizing solutions, testing devices−2
chemical test strips missing must be have chemical test strips available chlorine tester strips Quat tester strips
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease soils accumulations and deposits must be clean to avoid cross contamination
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-8*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with encrusted grease, grease accumulations and grease drippings must be clean to avoid cross contamination
DAL-9*45 Premises:Cleaning, frequency and restrictions−2
premises back area outside establishment dirty with grease and soils must be clean to avoid cross contamination

Base deductions−24 pts

Dec 19

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
chip food containers at floor level cooking area must be have all food containers, 6 inches out the floor level to avoid cross contamination
DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease accumulations and deposits must be clean to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers at Wi cooler unit must be date mark food containers in all areas
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with litter, food debris and stagnant water also general floors at kitchen area dirty with accumulated soils and grease spills must be clean to avoid contamination
DAL-5*45 Premises shall be maintained in good repair−2
floor tiles broken or loose at back hand sink area must be replace or repair to avoid stagnant water and have proper condition corner cover loose at exit back door must be repair to proper condition to avoid pest harboring
DAL-6*24 Food Labeling- with common name of the food−2
missing food labeling on hermetic containers in different areas food containers must be label to proper identification

Base deductions−12 pts

Jun 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 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 meat store next to onion raw chicken, meat store next to cheese
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the freezers and coolers

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for raw meat in coolers
DAL-4*29 Food thermometers provided and accessible−2
provide thermometer for wic
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed sanitizer bucket in the hand sinnk
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
all utensils must above floor 6 ins
DAL-8*42 Dirty nonfood contact surfaces−2
provide cleaning for the fans in wic
DAL-9*39 Keep utensils handles upright or protected−2

Base deductions−24 pts

Dec 18

Routine InspectionScore: 84

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat above onion, raw chicken , ground meat store together with bell pepper and onion
DAL-4*10 Clean Sight and Touch−5
observed dirty plates provide cleaning for the cooler

Basic (4)

−8 pts

DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open cup of coffee in the kitchen
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under the utensils
DAL-8*42 Dirty nonfood contact surfaces−2
floor

Base deductions−28 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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