What is Loncheria Cerveria 'el PA's health inspection score?

Loncheria Cerveria 'el PA has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Loncheria Cerveria 'el PA last inspected?

Loncheria Cerveria 'el PA was last inspected on February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Loncheria Cerveria 'el PA have?

Loncheria Cerveria 'el PA has 96 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Loncheria Cerveria 'el PA safe to eat at?

Loncheria Cerveria 'el PA has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Loncheria Cerveria 'el PA serve?

Loncheria Cerveria 'el PA serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Loncheria Cerveria 'el PA

Name: Loncheria Cerveria 'el PA
Address: 408 W JEFFERSON BLVD, Dallas, 75208
Rating: 46

408 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 2/8/2024

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0Poor

American•Oak Cliff

Ranked #305 of 400 in Oak CliffBetter than 17% of american restaurants

Improving

10 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.6

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

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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

408 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

3 basic

Jan

Jul 2019

1 inspections

1 intermediate

7 basic

Feb 2020

1 inspections

4 intermediate

6 basic

Feb

Aug 2020

1 inspections

3 intermediate

8 basic

Aug 2021

1 inspections

2 intermediate

8 basic

Aug

Sep 2022

1 inspections

1 intermediate

6 basic

Apr 2023

1 inspections

2 intermediate

11 basic

Apr

Aug 2023

2 inspections

5 intermediate

22 basic

Feb 2024

1 inspections

7 basic

Feb

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 24

Routine InspectionLatestScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
Observed no hand soap at hand sink , need to refill
DAL-2*32 Maintain in Good Repair−2
cutting board needs to bee resurfaced, avoid deep cuts on board
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
date mark squeeze bottle for 7 days then discard
DAL-4*39 Store equipment & utensils - avoid contamination−2
utensil observed squeezed between unit and wall, shall store properly
DAL-5*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in bucket when not in use
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
floor tiles need to be fixed
DAL-7*47 Other Violations−2
choke poster needs to be displayed

Base deductions−14 pts

Aug 23

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*14 When to wash hands before donning new gloves−5
observed employee put gloves on without washing hands
DAL-7*18 Toxic items storage adjacent to food/utensils−5
chemical spray bottles stored next to food products and utensils-remove and store in proper way

Basic (10)

−20 pts

DAL-1*45 Unnecessary articles prohibited−2
remove all unnecessary articles
DAL-3*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, ceiling tiles, cover holes
DAL-4*22 Washing hands only at a designated hand sink−2
wash hands at hand sink not 3 com sink
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*29 Sanitizing solutions, testing devices−2
last warning-provide sanitizer test strips for chlorine
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap around door
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves in coolers, gaskets around door, dry product shelves, clean oven door, oven inside
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
all foods that cooked/prepared and used more than 24 hours shall be clearly date marked
DAL-11*39 Equipment-doors, seal hinges adjusted/intact−2
repair gaskets around cooler doors
DAL-12*21 RFSM - Not On Site−2
no manager on duty

Base deductions−30 pts

Aug 23

Follow-up InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
beef on hot holding table 120 degrees f
DAL-9*10 Sanitization after Cleaning−5
sanitization required after washing
DAL-11*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (12)

−24 pts

DAL-2*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, walls
DAL-3*35 Hair Restraints effective−2
employees shall cover hair
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*39 Store equipment & utensils - avoid contamination−2
provide physical barrier between hand sink and clean utensils-drain board on 3 com sink
DAL-7*21 RFSM - Not On Site−2
food manager certificate
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-12*22 Nail polish, fake nails, criteria−2
nail polished
DAL-13*34 Outer openings:closing holes, gaps−2
repair gap around door
DAL-14*31 Individual, disposable towels−2
no paper towels at hand sink
DAL-15*42 Dirty nonfood contact surfaces−2
clean coolers, freezers

Base deductions−39 pts

Apr 23

Routine InspectionScore: 77

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-5*15 Bare hands contact with ready-to-eat foods−5
observed cook using bare hands to dispense cooked meat
DAL-13*10 Clean Sight and Touch−5
detail clean work food prep area for sight and touch

Basic (11)

−22 pts

DAL-1*32 Damaged Equipment−2
cutting boards observed not in good repair check freon in glass cooler behind the counter-temperature running high
DAL-2*46 Physical Facilities Premises−2
detail clean the restroom outside
DAL-3*33 Rinsing procedures - 3 compartment sink−2
observed employee washing dishes and not rinsing/sanitizing them must set up 3 com sink: wash water rinse water sanitizing water
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet wiping towel in sanitizer bucket
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*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety
DAL-8*21 RFSM - Not On Site−2
no rfsm on site during my visit
DAL-9*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
observed fish thawing inside a mop sink
DAL-10*31 Individual, disposable towels−2
hand sink observed without paper towels
DAL-11*45 Drying Mops-air dry−2
hang wt mops to dry
DAL-12*24 Food Labeling- with common name of the food−2
label drink dispensers (melon, watermelon)

Base deductions−32 pts

Sep 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW STEAK AND RAW BACON STORED ABOVE RTE FOOD IN REACH IN COOLER.

Basic (6)

−12 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED AGUAS FRESCAS WITH OUT LIDS, PROVIDE LID OR COVER.
DAL-4*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER, PROVIDE.
DAL-5*21 RFSM - Not On Site−2
RFSM NOT ONSIT.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED HEAVILY DAMAGED FLOORS IN GRILL AREA, REPAIR.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
OBSERVED GRIME BUILD UP ON FLOORS, CLEAN.
DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−17 pts

Aug 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 76*F STORED ON TOP OF HHU
DAL-3*11 Food not re-served after being served or sold to consumer−5
DISCONTINUE RESERVING OF SALSA

Basic (8)

−16 pts

DAL-1*45 Walls shall be light in color−2
REPAIR CEILING
DAL-4*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-5*31 Handwashing lavatory - used for other purpose−2
OBSERVED ITEMS STORED IN HANDSINK
DAL-6*35 Hair Restraints effective−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
DAL-8*43 Light 20 foot : Reach-in cooler−2
REPLACE NON WORKING LIGHT
DAL-9*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING
DAL-10*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL

Base deductions−26 pts

Aug 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 74.5*F ON PREP TABLE
DAL-5*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-6*11 Food not re-served after being served or sold to consumer−5
DISCONTINUE RESERVE OF SALSA

Basic (8)

−16 pts

DAL-1*34 Pest control-routine inspections for−2
NO CURRENT RECORDS
DAL-2*32 Approved Food Contact Equip.−2
REMOVE CARDBOARD LINING FROM UNDER EQUIPMENT
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST IN CUSTOMER VIEW
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-9*21 RFSM - Not On Site−2
DAL-10*43 Light 20 foot : Reach-in cooler−2
PROVIDE IN RIC/F
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK IN PREP AREA

Base deductions−31 pts

Feb 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW BACON ,CHEESE AND HAM STORED TOGETHER IN SAME CONTAINER
DAL-4*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES AND LETTUCE 59*F STORED ON PREP TABLE
DAL-5*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-10*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING TORTILLA WITH BARE HANDS

Basic (6)

−12 pts

DAL-1*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-3*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-6*31 No soap at handsink−2
PROVIDE AT HAND SINK
DAL-7*32 Approved Food Contact Equip.−2
TRASH BAG USED TO STORE FOOD INSIDE RIC
DAL-8*45 Lockers to be used to store personal items−2
PERSONAL ITEMS STORED WITH CUSTOMERS EQUIPMENT
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE CHEWING GUM

Base deductions−32 pts

Jul 19

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

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

Basic (7)

−14 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease accumulations must be clean equipment to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
gaskets
DAL-3*43 Ventilation hood-prevent grease dripping−2
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on some food containers -squeeze bottles- must be date mark all food containers on all areas
DAL-7*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions 3c sink 50 ppm Chlorine solution concentration sanitizer bucket 100 ppm chlorine solution concentration missing Chlorine test strips
DAL-8*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have food handler cards on site

Base deductions−19 pts

Jan 19

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 Handlers-Certificate Not On Site−2
PROVIDE, MAINTAIN ON FILE AT LOCATION
DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
REMOVE NAPKIN LINERS FROM SHELF WHERE COFFEE CUPS ARE STORED
DAL-3*43 Light 20 foot : Reach-in cooler−2
REPLACE BROKEN LIGHT IN TALL RIC

Base deductions−6 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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