What is Margaritas Restaurant's health inspection score?

Margaritas Restaurant has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Margaritas Restaurant last inspected?

Margaritas Restaurant was last inspected on January 21, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Margaritas Restaurant have?

Margaritas Restaurant has 81 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Margaritas Restaurant safe to eat at?

Margaritas Restaurant has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Margaritas Restaurant serve?

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

Official Health Record

Margaritas Restaurant

Name: Margaritas Restaurant
Address: 2414 N FITZHUGH AVE, Dallas, 75204
Rating: 29

2414 N FITZHUGH AVE, Dallas

Data may be outdated — inspected 1/21/2024

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0Poor

American•Uptown

Ranked #647 of 751 in UptownBetter than 22% of american restaurants

Declining

8 inspections

Last: Jan 21, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.1

Avg Violations

29 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

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2414 N FITZHUGH AVE, Dallas, TX 75204

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Violation Timeline

Nov 2018

1 inspections

6 intermediate

2 basic

Nov

Jun 2019

1 inspections

5 intermediate

5 basic

Dec 2019

1 inspections

2 intermediate

7 basic

Dec

Aug 2020

1 inspections

3 intermediate

6 basic

Jul 2021

1 inspections

8 intermediate

6 basic

Jul

Oct 2022

1 inspections

1 intermediate

7 basic

Mar 2023

1 inspections

3 intermediate

7 basic

Mar

Jan 2024

1 inspections

3 intermediate

10 basic

Inspection History

8 records on file

8 Routine

Jan 24

Routine InspectionLatestScore: 77

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
observed staff using bare hands to hand
DAL-8*14 When to wash hands between raw and RTE foods−5
staff must wash hands between contamination
DAL-12*10 Clean Sight and Touch−5
clean can opener blade

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed staff drinking cups not stored in designated location
DAL-3*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
meat thawing on the floor
DAL-4*27 Cool TCS foods using proper methods−2
rice observed not cooling at the correct temp
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
walls throughout kitchen area
DAL-6*45 Premises shall be maintained in good repair−2
floor tiles observed not in good repair kitchen/cook line
DAL-7*46 Toilet tissue, availability−2
no paper towels in womens restroom
DAL-9*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing−2
dishwasher observed not washing dishes correctly (wash/ rinse/sanitize/air dry)
DAL-10*28 Date marking commercially prepared RTE/ TCS food−2
all cooked rte foods must be date marked with expiration dates
DAL-11*42 Dirty nonfood contact surfaces−2
detail clean all food contact surfaces/non grill/stove top etc
DAL-13*22 Accredited food handler certificate - 60 days−2
food handler missing

Base deductions−35 pts

Mar 23

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chorizo stored at 48 Degrees F in RIC. Observed salsa stored at 45 Degrees F at wait station.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish stored over lettuce in RIC.
DAL-3*10 Sanitization after Cleaning−5
Dish machine sanitizer tested at 0 ppm Cl. Must sanitize at 3-compartment sink until repaired.

Basic (7)

−14 pts

DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of food stored on the floor in dry storage.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles touching food at wait station.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty equipment.
DAL-8*43 Light bulbs, light shields provided−2
Observed missing light shields in dish area.
DAL-9*45 Premises shall be maintained in good repair−2
Observed damaged floor tiles in kitchen.
DAL-10*47 RFSM Certificate - Not Display−2
RFSM not posted.

Base deductions−29 pts

Oct 22

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener in between uses observed with product accumulation. Bottom shelf of RIF observed with heavy ice building up.

Basic (7)

−14 pts

DAL-2*45 Premises shall be maintained in good repair−2
Replace broken and missing floor tile in kitchen cook and dish wash areas.
DAL-3*40 Store single-service item in original package−2
Maintain coffee/tea filters in plastic bag while in storage.
DAL-4*21 RFSM - Not On Site−2
No RFSM for manager on site.
DAL-5*39 Keep utensils handles upright or protected−2
Store coffee and teaspoons with handles up in waiter station.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty gaskets on RIC units throughout.
DAL-7*32 Maintain in Good Repair−2
Replace torn gaskets on RIC/RIF units where needed.
DAL-8*31 Individual, disposable towels−2
Provide paper towels for hand sink on cook line.

Base deductions−19 pts

Jul 21

Routine InspectionScore: 70

8 Med6 Basic

14 total

48/100inspection score

−52 pts

Intermediate (8)

−40 pts

DAL-1*20 Conveying Sewage−5
IMPROPER DISPOSAL OF WASTE WATER
DAL-4*03 Food products not maintained at 135øF or above−5
EGGS & HAM 115.1, G. BEEF 91.8
DAL-6*19 Water & Plumbing in good repair- per code−5
LEAKING AT HAND SINK
DAL-7*10 Clean Sight and Touch−5
UNSANITARY CONDITION - DEEP CLEAN ALL
DAL-8*18 Toxic items storage adjacent to food/utensils−5
LABEL ALL TOXICS CHEMICALS S. BOTTLE
DAL-9*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 51.2, S. CHICKEN 44.4F, S. CREAM 54.8, D. TOMATOES 52.0, & GUACAMOLE 54.7
DAL-12*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-14*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS

Basic (6)

−12 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL- WALLS, FLOORS DRAINS, DOORS, GASKETS & REMOVE BUILD-UP OF DUST IN CEILING OVER PREP AREA
DAL-3*39 Cutting surfaces.−2
RESURFACE ALL CUTTING BOARDS
DAL-5*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CONTAMINATION
DAL-11*43 Ventilation hood-prevent grease dripping−2
REMOVE BUILD-UP OF GREASE FROM VENT HOOD SYSTEM
DAL-13*47 Handler-Certificate Not on site−2
PROVIDE CURRENT FOOD HANDLERS

Base deductions−52 pts

Aug 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Sight and Touch−5
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (6)

−12 pts

DAL-3*39 Keep utensils handles upright or protected−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
DAL-7*32 Damaged Equipment−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−27 pts

Dec 19

Routine InspectionScore: 87

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION RAW SEAFOOD STORED ABOVE RTE FOOD
DAL-9*10 Clean Sight and Touch−5
CLEAN RIC(S)

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR WALLS & FLOORS
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*39 Store all equipment & utensil covered or inverted−2
COVER OR INVERT DISHES TO PREVENT CROSS CONTAMINATION
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD AND ITEMS STORED ABOVE DRINK BOXES
DAL-7*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS & WALLS

Base deductions−24 pts

Jun 19

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
s. cream 49.9
DAL-3*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands
DAL-4*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw chicken & seafood stored together
DAL-9*10 Clean Sight and Touch−5
unsanitary conditions- deep clean everything

Basic (5)

−10 pts

DAL-1*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 Other Violations−2
label 3 comp sink
DAL-6*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-7*45 Premises shall be maintained in good repair−2
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents

Base deductions−35 pts

Nov 18

Routine InspectionScore: 80

6 Med2 Basic

8 total

66/100inspection score

−34 pts

Intermediate (6)

−30 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement ( raw meat stored seafood
DAL-3*10 Clean Sight and Touch−5
unsanitary condition- clean all
DAL-4*14 When to wash hands before donning new gloves−5
donning gloves without washing hands
DAL-5*18 Toxic items stored above food/utensils−5
Toxics stored with food and on equipment
DAL-6*19 Hand sink water temperature below 110'F−5
no hot water

Basic (2)

−4 pts

DAL-7*36 Cloths in-use for wiping between uses stored−2
wiping clothes improperly stored on equipment
DAL-8*47 Other Violations−2
label 3 comp sink

Base deductions−34 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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