What is Juanito's Mexican Restaurant's health inspection score?

Juanito's Mexican Restaurant 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 Juanito's Mexican Restaurant last inspected?

Juanito's Mexican Restaurant was last inspected on November 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Juanito's Mexican Restaurant have?

Juanito's Mexican Restaurant has 45 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Juanito's Mexican Restaurant safe to eat at?

Juanito's Mexican Restaurant 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 Juanito's Mexican Restaurant serve?

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

Official Health Record

Juanito's Mexican Restaurant

Name: Juanito's Mexican Restaurant
Address: 10245 HARRY HINES BLVD, Dallas, 75220
Rating: 57

10245 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 11/15/2023

▲Improving

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0Fair

Mexican•Northwest Dallas

Ranked #203 of 430 in Northwest DallasBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Nov 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — 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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10245 HARRY HINES BLVD, Dallas, TX 75220

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Violation Timeline

Aug 2020

1 inspections

3 intermediate

6 basic

Aug

Feb 2021

1 inspections

3 intermediate

6 basic

Sep 2021

1 inspections

6 basic

Sep

Mar 2022

1 inspections

8 basic

Oct 2022

1 inspections

1 intermediate

4 basic

Oct

Apr 2023

1 inspections

3 intermediate

1 basic

Nov 2023

1 inspections

4 basic

Nov

Inspection History

7 records on file

7 Routine

Nov 23

Routine InspectionLatestScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
TRAYS
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH A LARGER WEATHER STRIP.

Base deductions−8 pts

Apr 23

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL ABOVE FOOD PROUDCTS.
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*10 Clean Sight and Touch−5
ICE MACHINE

Basic (1)

−2 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
KITCHEN AREA WHERE COOLER AND PREP. TABLE IS LOCATED.

Base deductions−17 pts

Oct 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*39 Store equipment & utensils in a clean, dry place−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Conditions of Permit-in use of food equipment−2

Base deductions−13 pts

Mar 22

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLE AND COOLER. DO NOT STORE CLEANED BEER MUGS WITH RAW FOOD PRODUCTS IN FREEZER.
DAL-2*47 Handwashing signage−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*26 Advisory- "consuming raw#." alternate text−2
FOR CEVICHE
DAL-5*34 Insect control devices-not over food/food prep−2
KEEP INSECT TAPE AWAY FROM FOOD AND FOOD PREP. AREA.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD OF DRIPPING OIL . CLEAN DUSTY CEILING AIR VENTS
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".

Base deductions−16 pts

Sep 21

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide use by dates for all prepared products held longer than 24 hrs
DAL-2*32 Smooth Contact Surfaces−2
Remove foil shelf liners from bottoms shelves of prep tables
DAL-3*47 Other Violations−2
hang Mop or store intered when not in use. Replace residential freezer with commercial microwave.
DAL-4*38 Thawing. under running water criteria−2
observed product thawing in prep sink w/o running water (70 f) or lower in ambient air
DAL-5*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
DAL-6*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−12 pts

Feb 21

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*03 Food products not maintained at 135øF or above−5
BEEF 98'F, CHICKEN 112'F, PORK 78'F.
DAL-5*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CHEMICAL BOTTLES ON FOOD SHELVES.
DAL-9*19 One Inch Air Gap−5
KEEP PIPE OUTLET ONE INCH ABOVE FLOOR DRAIN.

Basic (6)

−12 pts

DAL-1*47 Handler-Certificate Not on site−2
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
KEEP BEER COOLER DRAINED AT ALL TIMES.
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
DO NOT KEEP PRODUCTS IN COOLER MORE THAN 7 DAYS, COS.
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.
DAL-8*26 Advisory-"consuming raw or undercooked#" text−2
FOR RAW PRO

Base deductions−27 pts

Aug 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS
DAL-6*19 One Inch Air Gap−5
KEEP PIPE OUTLET ONE INCH ABOVE FLOOR DRAIN.
DAL-8*18 Toxic items labeling-non original container−5
SPRAY BOTTLES

Basic (6)

−12 pts

DAL-2*24 Shellfish tags kept for 90 days: record keeping−2
DAL-3*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-5*26 Advisory-"consuming raw or undercooked#" text−2
FOR OYSTERS
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
SEAL GAP FROM BOTTOM OF BACK DOOR.
DAL-1*45 Premises shall be maintained in good repair−2
REPAIR DAMAGED HAND SINK.

Base deductions−27 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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