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

Margarita's Restaurant has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Margarita's Restaurant last inspected?

Margarita's Restaurant was last inspected on December 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Margarita's Restaurant have?

Margarita's Restaurant has 78 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Margarita's Restaurant safe to eat at?

Margarita's Restaurant has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Margarita's Restaurant serve?

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

Official Health Record

Margarita's Restaurant

Name: Margarita's Restaurant
Address: 423 W JEFFERSON BLVD, Dallas, 75208
Rating: 27

423 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 12/5/2023

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0Poor

American•Oak Cliff

Ranked #370 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

8 inspections

Last: Dec 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

29 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

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-12 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

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

423 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

1 intermediate

2 basic

May

Nov 2019

1 inspections

2 intermediate

7 basic

Jun 2020

1 inspections

4 intermediate

6 basic

Jun

Mar 2021

1 inspections

3 intermediate

8 basic

Sep 2022

1 inspections

4 intermediate

10 basic

Sep

Jan 2023

1 inspections

3 intermediate

6 basic

Jul 2023

1 inspections

4 intermediate

10 basic

Jul

Dec 2023

1 inspections

4 intermediate

4 basic

Inspection History

8 records on file

8 Routine

Dec 23

Routine InspectionLatestScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*07 Food obtained from sources that comply with applicable laws−5
Dented or damaged cans need to be separated
DAL-5*18 Toxic items labeling for original container−5
Kitchen cleaner shall be properly stored and labeled
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Meats/ produce not separated properly, produce need to be on top and meats on bottom shelf)
DAL-7*10 Clean Sight and Touch−5
Ice machine need sanitizing from mold buildup

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
Hand sink #2 blocked- needs easy access
DAL-3*42 Ventilation hood systems−2
Vent hood grease- needs service
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Aluminum foil on shelf needs to be replaced with proper material
DAL-8*47 Other Violations−2
Choke poster required to be posted and visible

Base deductions−28 pts

Jul 23

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
OBSERVED STAFF MEMBER PREPARING RAW MEATS NEXT TO COOKED RICE. MUST SEPARATE EACH PRODUCT
DAL-2*10 Clean Sight and Touch−5
FOOD CONTACT SURFACES NOT CLEANED FOR SIGHT & TOUCH
DAL-3*18 Toxic items labeling-non original container−5
CHEMICAL SPRAY BOTTLES MUST BE LABELED IDENTIFIED
DAL-4*20 Grease Trap Tickets−5
NO TRIP TICKET SEEN

Basic (10)

−20 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
ALL FOOD HANDLERS MUST BE TRAINED FOR FOOD SAFETY - STATE APPROVED
DAL-6*24 Food Labeling- with common name of the food−2
LABEL LARGE DRINK DISPENSERS WITH COMMON NAME
DAL-7*27 Cool TCS foods using other effective means−2
OBSERVED FOOD COOLING AT ROOM TEMPERATURE -MUST USE AN APPROVED METHOD (SHALLOW CONTAINERS/ETC)
DAL-8*31 No soap at handsink−2
HAND SINK AT BAR OBSERVED WITHOUT SOAP
DAL-9*34 Pest Control−2
GNATS OBSERVED BY FLOOR DRAIN (BAR) TREAT
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED CONTAINERS OF RAW CHICKEN ON THE FLOOR
DAL-11*40 Handle & dispense of cleaned utensils, single-use−2
INVERT SINGLE SERVICE ITEMS AT BAR
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
EXTERIOR OF STOVE TOP EXTERIOR NEEDS ATTENTION CLEAN /SANITIZE INTERIOR OF HAND SINKS CLEAN FLOOR IN DISH AREA
DAL-13*43 Light bulbs, light shields provided−2
REPLACE BLOWN OUT LIGHT BULB (VENT A HOOD SYSTEM)
DAL-14*45 Premises shall be maintained in good repair−2
MAINTAIN STORAGE AREA / STORE PERSONAL ITEMS IN A DESIGNATED LOCATION

Base deductions−40 pts

Jan 23

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Spot bleach at cook line.
DAL-7*15 Contact RTE Products w/ Bare Hands−5
Observed staff using bare hands to cut fruit.
DAL-8*10 Clean Sight and Touch−5
Clean shelves inside walk-in-cooler with food build-up.

Basic (6)

−12 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Encrusted grease build-up on cooking equipment and cook line.
DAL-3*43 Light - 50 foot : Food and utensils area−2
Replace blown out light underneath the vent hood system.
DAL-4*34 Pest Control−2
Observed gnats in the waiting area.
DAL-5*24 Food Labeling- with common name of the food−2
Label food containers with common name.
DAL-6*39 Air-drying required after cleaning & sanitiziing−2
Observed clean dishes stored wet, air-dry.
DAL-9*45 Premises shall be maintained in good repair−2
Repair hand sink at bar.

Base deductions−27 pts

Sep 22

Routine InspectionScore: 76

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-2*18 Restricted use pesticides−5
OBSERVED HOT SHOT FLYING INSECT PESTICIDE IN BACK STORAGE ROOM. REMOVE FROM PREMISES. ONLY USE APPROVED PESTICIDE PROVIDED BY YOUR PEST CONTROL APPLICATOR.
DAL-6*10 Clean Sight and Touch−5
POTATO SLICER OBSERVED WITH HEAVY GRIME BUILD UP, CLEAN AND SANITIZE. OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED COOKED SHRIMP STORED BELOW RAW FOODS. STORE PROPERLY TO PREVENT CROSS CONTAMINATION
DAL-13*20 Grease Trap Tickets−5
GREASE TRAP PAPER WORK NOT ONSITE.

Basic (10)

−20 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
PROVIDE AIR CURRENT OR BETTER MEANS TO PREVENT FLIES FROM ENTERING THROUGH BACK EXTERIOR DOOR, OBSERVED MANY FLIES ENTERING WHEN OPENING EXTERIOR DOOR.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
OBSERVED CLEAN UTENSILS STORE ON BLACK BINS THAT HAVE FOOD DEBRIS BUILD UP. OBSERVED KNIFES STORE BETWEEN WALL AND TABLES, STORE ON CLEAN SURFACE.
DAL-4*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON STORAGE SHELVES, HEAVY GRIME BUILD UP ON FANS AND CEILING OF WALK IN COOLER, CLEAN.
DAL-5*41 Food storage containers, identified with common name of food.−2
OBSERVED FOOD CONTAINERS NOT LABELED WITH COMMON NAME OF FOOD, WHITE SPICES REMOVED FROM ORIGINAL PACKAGED PLACED IN FOOD CONTAINERS.
DAL-7*45 Premises shall be maintained in good repair−2
OBSERVED EXPOSED WIRES AND OUTLET, REPAIR.
DAL-8*43 Ventilation hood-prevent grease dripping−2
HEAVY GREASE BUILD UP ON VENT HOOD, CLEAN.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED PREPARED FOOD WITHOUT DATE MARK IN WALK IN COOLER, PROPERLY DATE MARK.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED UNCOVERED FOOD IN WALK IN COOLER, COVER.
DAL-12*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER.
DAL-14*44 Trash can provided for papertowel waste−2
NO AVAILABLE TRASH CAN FOR HAND SINK LOCATED NEXT TO TORTILLA STOVE TOP. PROVIDE.

Base deductions−40 pts

Mar 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-5*20 Grease Trap Tickets−5
NO CURRENT RECORDS PROVIDED
DAL-10*02 Cold Hold (41øF/45øF or below)−5
SALSA 49*F, 50*F, RAW EGGS 62*F ON PREP TABLE

Basic (8)

−16 pts

DAL-1*38 Thawing. Under refrigeration−2
IMPROPER THAWING
DAL-3*21 RFSM - Not On Site−2
REGISTER/ PROVIDE CERTIFICATE WITHIN A WEEK
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-6*31 Handwashing lavatory - used for other purpose−2
SANITIZE BUCKET IN FRONT HAND SINK; RINSING IN HANDSINK
DAL-7*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR LEAKING PIPES AT HAND SINK
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLES STORED ON FLOOR
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
WIPING CLOTH STORED ON PREP TABLE AND EQUIPMENT
DAL-11*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING

Base deductions−31 pts

Jun 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*12 Gloves Single Use−5
FAILURE TO CHANGE GLOVES
DAL-5*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING HANDSINK WITHIN 24 HRS
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
DISCARD ALL EXPIRED FOOD ITEMS
DAL-10*14 Wash hands after all other activities−5
LACK OF HAND WASHING

Basic (6)

−12 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
PROVIDE DATE MARKING FOR ALL IN COOLERS
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
KEEP ICE SCOOP PROTECTED
DAL-3*21 RFSM - Not On Site−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK ON PREP TABLE
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-9*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE

Base deductions−32 pts

Nov 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*10 Clean Sight and Touch−5
CLEAN ALL
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
OBSERVED COOKED CHICKEN AND RAW BACON STORED TOGETHER

Basic (7)

−14 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
PROVIDE FOR ALL
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEM STORED ON FLOOR IN WIC/F(S)
DAL-3*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK IN DISH AREA
DAL-4*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINKING IN KITCHEN/ PERSONAL FOOD AND DRINK STORED IN PREP AREA & ON EQUIPMENT
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING
DAL-9*21 RFSM - Not On Site−2

Base deductions−24 pts

May 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration at sanitizer bucket must be have 100 ppm Chlorine concentration at sanitizer bucket

Basic (2)

−4 pts

DAL-1*29 Food thermometers provided and accessible−2
missing food thermometers must be have visible and working thermometers
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level must be 6 inches out the floor level

Base deductions−9 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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