What is Marisco LA Reyna #2's health inspection score?

Marisco LA Reyna #2 has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Marisco LA Reyna #2 last inspected?

Marisco LA Reyna #2 was last inspected on January 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Marisco LA Reyna #2 have?

Marisco LA Reyna #2 has 65 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Marisco LA Reyna #2 safe to eat at?

Marisco LA Reyna #2 has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Marisco LA Reyna #2

Name: Marisco LA Reyna #2
Address: 909 W DAVIS ST, Dallas, 75208
Rating: 56

909 W DAVIS ST, Dallas

Data may be outdated — inspected 1/4/2024

▲Improving

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0Fair

Oak Cliff

Ranked #219 of 400 in Oak Cliff

Improving

10 inspections

Last: Jan 4, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

909 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Oct 2018

1 inspections

4 intermediate

3 basic

Oct

Apr 2019

1 inspections

3 intermediate

5 basic

Oct 2019

1 inspections

3 intermediate

8 basic

Oct

Jun 2020

1 inspections

2 intermediate

6 basic

Dec 2020

1 inspections

1 intermediate

5 basic

Dec

Jul 2021

1 inspections

1 intermediate

3 basic

Mar 2022

1 inspections

2 intermediate

5 basic

Mar

Dec 2022

1 inspections

3 basic

Jul 2023

1 inspections

3 intermediate

4 basic

Jul

Jan 2024

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all foods that have been kept for 24 hrs or more
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not use/place cloth towels underneath cutting boards
DAL-3*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-4*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles

Base deductions−8 pts

Jul 23

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Multiple foods in prep cooler observed out of temperature
DAL-2*10 Clean Sight and Touch−5
Clean ice machine
DAL-3*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
No food manager on site
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not line equipment with o(a)bsorbent materials
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food with lids in all coolers
DAL-7*42 Dirty nonfood contact surfaces−2
Clean gaskets of all coolers

Base deductions−23 pts

Dec 22

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not store utensils in hand sink
DAL-2*45 Premises shall be maintained in good repair−2
Fix/replace water damaged ceiling tiles
DAL-3*47 Health permit posted−2

Base deductions−6 pts

Mar 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Detail clean inside ice machine.
DAL-7*18 Restricted use pesticides−5
RAID can not be used in food service area.

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label drink dispensers (lemonade, etc.).
DAL-2*47 Other Violations−2
Vent hood filters must be in place while cooking.
DAL-4*42 Dirty nonfood contact surfaces−2
Detail clean exterior of equipment.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
refried beans, fish tacos
DAL-6*45 Unnecessary articles prohibited−2

Base deductions−20 pts

Jul 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5

Basic (3)

−6 pts

DAL-1*24 Food Labeling- with common name of the food−2
missing labels on food containers must be label all food containers in all areas
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marks on food containers
DAL-4*39 Cooking equipment free of encrusted grease−2
cookign equipment with encrusted grease and accumulations

Base deductions−11 pts

Dec 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
shellfish 45 F at RI cooler unit must be maintain food temperatures of 40 F or below to avoid cross contamination

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marking on food containers in all areas
DAL-3*29 Food thermometers provided and accessible−2
broken thermometers inside cooler units must be visible and working thermometers
DAL-4*39 Cooking equipment free of encrusted grease−2
bread and cooking equipment encrusted with soils, food debris and grease accumulations must be clean to avoid cross contamination
DAL-5*42 cleaning hermetically sealed containers of food or visible soil before opening−2
containers dirty with soils and grease accumulations PIC must be ensure clean all containers from spills, grease accumulations and soils deposits
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−15 pts

Jun 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
outside and inside cooler units dirty with food debris, spills, drippings and stagnant water must be clean to avoid cross contamination food surfaces must be clean during operational hours to avoid cross contamination
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (6)

−12 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Quat concentration at sanitizer bucket at 100 ppm must be: 200-400 ppm Quat concentration at sanitizer buckets
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units in all areas rust and oxidize must be replace or repair to proper condition
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils deposits, food debris and litter must be clean to avoid cross contamination
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils accumulation, grease deposits and drippings must be clean to avoid cross contamination
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date or day marks to avoid cross contamination
DAL-8*43 Light bulbs, light shields provided−2
some lights not working at service dining area must be clean to avoid cross contamination

Base deductions−22 pts

Oct 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers and thank you bags as food containers inside cooler units must be use approved commercial containers as food containers in all areas
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies must be have proper health policies
DAL-11*10 Chlorine sanitizer concentration, minimum temp.−5
zero chlorine concentration at sanitizer buckets kitchen areas must be have 100 ppm of chlorine concentration solution in all sanitizer buckets

Basic (8)

−16 pts

DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*24 Food Labeling- with common name of the food−2
missing food labels on all food containers inside cooler units must be label food containers in all areas to common names
DAL-4*45 Premises shall be maintained in good repair−2
a/c vents in all areas rust and oxidize must be replace or repair to proper condition ceiling tiles non approved heat resistant material around vent hood area must be have approved heat resistant ceiling tiles material around vent hood area
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without covers or wrappings inside cooler units in all areas must be covered with covers or lids approved containers
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors walls and ceiling dirty with solis and grease accumulations must be clean to avoid cross contamination
DAL-8*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers in all areas must be have date marks on food containers in all areas
DAL-10*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero sanitizer concentration at sanitizer bucket front area must be at 200- 400 ppm of Quat concentration solution at sanitizer bucket front area

Base deductions−31 pts

Apr 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood above vegestable
DAL-3*15 Bare hands contact with ready-to-eat foods−5
tomato
DAL-4*02 Cold Hold (41øF/45øF or below)−5
observed lettuce and onion at prep area without temp control

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-6*38 Thawing. under running water criteria−2
DAL-7*39 Keep utensils handles upright or protected−2
keep ice scoop handle upright
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor

Base deductions−25 pts

Oct 18

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
green pepper store next to mopping stuffs
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store together with veggies raw fish above veggiesrlaw chicken and seafood Steve together
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers
DAL-7*10 Clean Sight and Touch−5

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*39 Dry cleaning equipment food contact surfaces only−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−26 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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