What is Las Ranitas Los Sapitos's health inspection score?

Las Ranitas Los Sapitos has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Las Ranitas Los Sapitos last inspected?

Las Ranitas Los Sapitos was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Las Ranitas Los Sapitos have?

Las Ranitas Los Sapitos has 63 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Las Ranitas Los Sapitos safe to eat at?

Las Ranitas Los Sapitos has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Las Ranitas Los Sapitos

Name: Las Ranitas Los Sapitos
Address: 325 E JEFFERSON BLVD, Dallas, 75208
Rating: 40

325 E JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/27/2023

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Oak Cliff

Ranked #333 of 400 in Oak Cliff

Declining

9 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-7 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

325 E JEFFERSON BLVD, Dallas, TX 75208

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2019

1 inspections

1 intermediate

9 basic

Jan

Jul 2019

1 inspections

6 basic

Jan 2020

1 inspections

1 intermediate

3 basic

Jan

Aug 2020

1 inspections

3 intermediate

4 basic

Mar 2021

1 inspections

1 intermediate

5 basic

Mar

Sep 2021

1 inspections

1 intermediate

3 basic

Jun 2022

1 inspections

9 basic

Jun

Apr 2023

1 inspections

2 intermediate

5 basic

Oct 2023

1 inspections

2 intermediate

8 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Food pulled from stove at 2:30 pm & at 4:30 pm read at 144 F (Beans) Pozole (98 F) Carnitas (109 F)
DAL-2*02 Cold Hold (41øF/45øF or below)−5
TCS food items (salsa, cheese) not at 41 F or below

Basic (8)

−16 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food kept for more than 24 hrs
DAL-4*29 Warewashing machines thermometer in F.rinse tank−2
Provide hot water test strips for hot water dish machine
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not place cloth towel under cutting board
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not place food on floor
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use/store plastic cups in bulk ingredients
DAL-8*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-9*45 Premises shall be maintained in good repair−2
Fix broken tiles in walk-in cooler
DAL-10*47 RFSM Certificate - Not Display−2
Post food manager certificate

Base deductions−26 pts

Apr 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener of excessive build-up
DAL-2*18 Toxic items used according to law−5
Chlorine concentration at 200 ppm>must be between 50-100 ppm

Basic (5)

−10 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label condiment bottles with name
DAL-4*31 Handwashing lavatory - used for other purpose−2
Keep hand sinks free of any item(s)>meant only to wash hands
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food cover(ed) in walk-in cooler
DAL-6*42 Dirty nonfood contact surfaces−2
Clean racks/shelves in walk-in cooler
DAL-7*47 Other Violations−2
Register food manager certificate with City of Dallas

Base deductions−20 pts

Jun 22

Routine InspectionScore: 87

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks in a designated area
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide a covered trash can in the staff restroom
DAL-7*41 Food storage containers, identified with common name of food.−2
Label all bulk ingredient containers-common name (sugar/flour) etc
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not store single use containers inside bulk ingredient bins
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
All cooked RTE food must be date marked
DAL-1*21 RFSM - Not On Site−2
DAL-2*42 Dirty nonfood contact surfaces−2
Detail clean vent-a-hood filters
DAL-3*24 Food Labeling- with common name of the food−2
Label dispenser/drinking (mango)
DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at hand sink (bar)

Base deductions−18 pts

Sep 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
shelving in all areas dirty with soils and grease accumulations including WI cooler shelving areas must be clean to avoid cross contamination gaskets in all cooler units dirty with soils and grease deposits must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-2*45 Premises:Cleaning, frequency and restrictions−2
back expose tubing at kitchen area dirty with soils and grease accumulations must be clean and in good condition
DAL-3*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-4*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units and WI cooler unit rust and oxidize must be clean to avoid cross contamination

Base deductions−11 pts

Mar 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty with soils and grease accumulations clean equipment on kitchen area

Basic (5)

−10 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
fryers dirty with soils and encrusted grease must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors on kitchen area dirty with soils and food debris must be clean to avoid cross contamination
DAL-4*45 First Aid−2
missing first aid kit on site must be have first aid kit on site
DAL-5*39 Equipment in good repair and proper adjustment.−2
cooler units broken gaskets must be replace or repair to proper condition
DAL-6*45 Premises shall be maintained in good repair−2
floors tiles on kitchen area broken or loose must be replace or repair to proper condition

Base deductions−15 pts

Aug 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
shrimp 48F meat cut 47 F pork 48 F , sauce 48 F sauce tray #2 51 F at front cooler unit must be maintain proper food temperature of 40 F or below to avoid cross contamination
DAL-5*10 Equipment and Utensils Sanitization−5
PIC must be monitoring that after clean utensils employees must be sanitize to eliminate cross contamination
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with spills, drippings and soils debris must be clean to avoid cross contamination cooking equipment dirty with soils accumulations food debris and grease deposits must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and dust deposits must be clean to avoid cross contamination
DAL-3*39 Equipment in good repair and proper adjustment.−2
RIC cooler unit front cooking area 50 F must be replace or repair to maintain food temperature of 40 F or below
DAL-4*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the−2
dish washing machine with zero sanitizing solution must be repair or replace to maintain proper sanitizing concentration at 50 ppm chlorine concentration
DAL-7*21 PIC ensures employees are properly sanitizing equi−2
PIC must be ensure employees are sanitize utensils at cleaning area before dry.

Base deductions−23 pts

Jan 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*02 Outfitter-Food Temperatures (Cold).−5
front RI cooler at 45 F must be replace or readjusted to maintain proper food temperature at 40 F or below and avoid cross contamination salad prep area 45 F PIC must be sure proper ice baths on kitchen area salad prep area to maintain food temperature of 40 F or below

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with soils, grease and soils accumulations in all areas must be clean all areas when contamination is observed during operational hours to avoid cross contamination
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside RI cooler units must be have visible and working thermometers
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers and packages inside WI freezer unit

Base deductions−11 pts

Jul 19

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizer bucket at kitchen area must be have proper concentration 100 ppm Chlorine solution
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date marking missing on food containers inside WIC cooler unit must be date mark all food containers on all areas to avoid cross contamination
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers inside cooler units at floor level food containers must be 6 inches out the floor level to avoid cross contamination
DAL-4*44 Receptacles tight fitting lids, doors, or covers−2
drain cover receptacle broken on kitchen entry area must be replace or repair to proper condition
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease accumulations must be clean to avoid cross contamination
DAL-6*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease accumulations must be clean all cooking equipment to avoid cross contamination

Base deductions−12 pts

Jan 19

Routine InspectionScore: 87

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored above produce inside WIC

Basic (9)

−18 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
patch holes in wall throughout where needed
DAL-2*36 Cloths in-use for wiping between uses stored−2
moist common cloths observed stored on top of prep table next to cutting board
DAL-3*32 Damaged Equipment−2
replace chipped rubber gaskets
DAL-4*39 Store equipment & utensils - avoid contamination−2
store clean utensils in caddies at waiter station with handles facing the same direction
DAL-5*45 Lockers to be used to store personal items−2
employee hoodies and jackets observed stored on top of clean equipment in a food prep area
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-9*40 Store single-service item in original package−2
DAL-10*45 Drying Mops-air dry−2

Base deductions−23 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants