What is Javier's Restaurant's health inspection score?

Javier's Restaurant has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Javier's Restaurant last inspected?

Javier's Restaurant was last inspected on July 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Javier's Restaurant have?

Javier's Restaurant has 31 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Javier's Restaurant safe to eat at?

Javier's Restaurant has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Javier's Restaurant serve?

Javier's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Javier's Restaurant

Name: Javier's Restaurant
Address: 4912 COLE AVE, Dallas, 75206
Rating: 51

4912 COLE AVE, Dallas

Data may be outdated — inspected 7/23/2023

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0Fair

American•Greenville

Ranked #346 of 472 in GreenvilleBetter than 22% of american restaurants

Stable

5 inspections

Last: Jul 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% 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

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4912 COLE AVE, Dallas, TX 75206

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View Menu Order Online

Violation Timeline

Mar 2019

1 inspections

1 basic

Mar

Sep 2019

1 inspections

1 intermediate

4 basic

Mar 2020

1 inspections

2 intermediate

11 basic

Mar

Jan 2023

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

2 intermediate

5 basic

Jul

Inspection History

5 records on file

5 Routine

Jul 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
OBSERVE STAFF USE BARE HANDS TO PREPARE/ HANDLE TORTILLA
DAL-2*18 Toxic items labeling-non original container−5
PROPERLY LABEL CHEMICAL SPRAY BOTTLES

Basic (5)

−10 pts

DAL-3*27 Cool TCS foods using proper methods−2
OBSERVED GREEN SALSA COOLING AT ROOM TEMPERATURE. MUST USE CORRECT METHOD TO COOL FOODS DOWN
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
DATE MARK- CHIPS WITH USED BY DATES (CHIPS/SALSA)
DAL-5*39 Cutting surfaces.−2
CUTTING BOARDS NOT I GOOD REPAIR
DAL-6*42 Dirty nonfood contact surfaces−2
DETAIL CLEAN VENT A HOOD FILTERS (DIRTY)
DAL-7*45 Premises shall be maintained in good repair−2
TIGHTEN FAUCET AT HAND SINK

Base deductions−20 pts

Jan 23

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over raw beef in WIC and RIC.
DAL-2*15 Contact RTE Products w/ Bare Hands−5
Observed employee touch RTE food without gloves.

Basic (3)

−6 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers in WIC.
DAL-4*42 Dirty nonfood contact surfaces−2
Observed dirty dish machine on top.
DAL-5*47 Handwashing signage−2
Need handwash signage in employee restroom.

Base deductions−16 pts

Mar 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-7*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
S. MUSHROOM 46.8, BEEF 42.5, C. AVOCADO 65.2, S. CHICKEN 51.7, GUACAMOLE 51.0, & CERVICH3 50.0

Basic (11)

−22 pts

DAL-1*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-2*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-3*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL KITCHEN STAFF
DAL-8*25 HACCP-Categorization of the types of TCS foods−2
PROVIDE HACCP PLAN FOR CERVICHE
DAL-9*39 Store all equipment & utensil covered or inverted−2
COVER/INVERT DISHES TO PREVENT CROSS CONTAMINATION
DAL-11*45 Mats / Duckboards nonabsorbent−2
REMOVE ABSORBENT MATERIALS UNDER EQUIPMENT
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS & FAN VENT COVERS
DAL-13*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION

Base deductions−32 pts

Sep 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean interior of ice bin

Basic (4)

−8 pts

DAL-2*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
Guidance for bodily fluid cleanup procedures (provided a copy)
DAL-3*39 Soda nozzles and ice bin clean as specified−2
please clean nozzles and bar equipment
DAL-4*42 Dirty nonfood contact surfaces−2
clean interior of reach in cooler
DAL-5*45Floor, wall, ceiling - Exposed material−2
seal holes in the wall in the kitchen area

Base deductions−13 pts

Mar 19

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*34 Outer openings:closing holes, gaps−2
seal all outer perimeters tight to prevent entrance of insects and rodents

Base deductions−2 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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