What is Marisco LA Reyna #5's health inspection score?

Marisco LA Reyna #5 has a SafeDine safety score of 60 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 #5 last inspected?

Marisco LA Reyna #5 was last inspected on December 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Marisco LA Reyna #5 have?

Marisco LA Reyna #5 has 50 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Marisco LA Reyna #5 safe to eat at?

Marisco LA Reyna #5 has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Marisco LA Reyna #5

Name: Marisco LA Reyna #5
Address: 3349 W ILLINOIS AVE, Dallas, 75211
Rating: 60

3349 W ILLINOIS AVE, Dallas

Data may be outdated — inspected 12/26/2023

▲Improving

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0Fair

West Dallas

Ranked #184 of 356 in West Dallas

Improving

10 inspections

Last: Dec 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

3349 W ILLINOIS AVE, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

4 basic

Mar 2020

1 inspections

1 intermediate

2 basic

Mar

Jan 2021

1 inspections

2 intermediate

5 basic

Jun 2021

1 inspections

3 intermediate

4 basic

Jun

Dec 2021

1 inspections

1 intermediate

6 basic

Jun 2022

1 inspections

1 intermediate

3 basic

Jun

Dec 2022

1 inspections

2 intermediate

2 basic

Jun 2023

1 inspections

1 intermediate

4 basic

Jun

Dec 2023

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
provide a tight seal for exterior door.
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
store personal drinks away from food contact areas
DAL-3*41 Food storage containers, identified with common name of food.−2
label squeeze bottles.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents, replace air filter

Base deductions−8 pts

Jun 23

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*03 Food products not maintained at 135øF or above−5
STEAM TABLE NOT TURNED ON. OBSERVED BEANS AT 110.3F, AND CHARRO BEANS AT 106.3f. TURN ON HOT HOLD EQUIPMENT.

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
OBSERVED LOOSE FRP WALL/MISSING CORNER BEAD. REPAIR.
DAL-2*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED DAMAGED SPATULAS IN CONTAINERS, DISPOSE OF DAMAGED UTENSILS.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED IN USE UTENSILS STORED IN STILL WATER/ROOM TEMPERATURE WATER. STORE IN-USE UTENSILS IN WATER THAT IS 135f OR ABOVE.
DAL-5*41 Food storage containers, identified with common name of food.−2
OBSERVED SQUEEZE BOTTLE WITH OIL, WATER NOT LABELED. LABEL SQUEEZE BOTTLES.

Base deductions−13 pts

Dec 22

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat stored above produce in small wic.
DAL-2*10 Clean Sight and Touch−5
observed soil build up inside of ice machine, clean and sanitize.

Basic (2)

−4 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed in-use scoops stored in still RT water, store in moving water or water that is 135 or above.
DAL-4*42 Dirty nonfood contact surfaces−2
clean dust build up on fans.

Base deductions−14 pts

Jun 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
observed shrimp at 45.2F, fish mix 46.1F, squid mix 45.8F all in prep reach in cooler. place food in working cold hold equipment. 42

Basic (3)

−6 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
observed two reach in coolers at 47F and not maintaining cold hold temperatures, adjust temperature or repair equipment.
DAL-3*42 Dirty nonfood contact surfaces−2
dust build up on fan used to keep employees cool, soil build up on stainless steel shelves, CLEAN.
DAL-4*32 Thermometer in good condition or discarded−2
THERMOMETER IN PREP REACH IN COOLER IS DAMAGED, REPLACE.

Base deductions−11 pts

Dec 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 0PPM

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
grime build up on gaskets if reach in freezers, clean.
DAL-2*45 Floor& wall junctures- coved & sealed−2
missing cove base at wall located next to 3 large dry food storage containers, clean.
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up on intake vents, clean.
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed pan on hand sink, hand sink is for washing hand only.
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
grime build up on lid of ice machine, grime on ice guard inside of ice machine, clean.
DAL-6*47 Conditions of Permit-in use of food equipment−2
post report or make sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−17 pts

Jun 21

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato observed at 50.2F, were just cut but they are placed over ice. use mechanical refrigeration to maintain cold hod temperatures or use time as a public health control.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed packaged rte rice stored below raw fish in reach in cooler. arrange properly to prevent cross contamination.
DAL-7*11 Distressed merchandise, segregation and location−5
observed heavily dented cans together with non-dented cans, separate and label or dispose of heavily dented cans.

Basic (4)

−8 pts

DAL-3*41 Food storage containers, identified with common name of food.−2
observed squeeze bottles and shakers, with ingredients that have been removed from original package, not labeled with name of food. LABEL.
DAL-4*34 Outer openings:closing holes, gaps−2
observed gap on steel wall next to exterior back door, seal to prevent pest from entering.
DAL-5*39 Store all equipment & utensil covered or inverted−2
observed clean bowls stored upright, store inverted or covered to prevent build up of grime.
DAL-6*42 Dirty nonfood contact surfaces−2
observed build up of dust on pipes and on condenser unit of A/C.

Base deductions−23 pts

Jan 21

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato observed at 49.1F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
observed warewash at 10PPM and sanitizer bucket at 0PPM

Basic (5)

−10 pts

DAL-3*38 Thawing. under running water criteria - water velocity−2
frozen fish thawing in still water
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed rice scoop an spoon in water that is at 71F, store in water that is at 135F or above.
DAL-5*41 Food storage containers, identified with common name of food.−2
observed food ingredients removed from original package and in new containers, label food containers with common name.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls, clean.
DAL-7*45 Premises shall be maintained in good repair−2
observed missing base board on walls, observed damaged wall at 3 comp sink, repair.

Base deductions−20 pts

Mar 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomatoes observed at 49.4F, container of sliced tomatoes placed over ice. food was moved to working cold hold unit.

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
in back storage observed hole on right wall. cover up.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed spoons in room temperature water, store in use utensils in hot water that is at 135F or above.

Base deductions−9 pts

Sep 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
10 ppm chlorine concentration on dish washing machine chlorine concentration must be 50 ppm during operation to avoid cross contamination

Basic (4)

−8 pts

DAL-1*34 Outer openings:closing holes, gaps−2
back exit door open missing weather strip around frame must be have weather strip to avoid pest harboring
DAL-3*25 HACCP CORRECTIVE ACTIONS C.C.P.−2
open oysters in water container inside cooler unit must be follow proper procedures to maintain CCP on raw shellfish food
DAL-4*43 Light bulbs, light shields provided−2
some lights broken must repair or replace lights on all areas
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty must be clean to avoid contamination light shields and ceiling tiles dirty with soils, grease accumulations and food debris must be clean to avoid contamination

Base deductions−13 pts

Mar 19

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*45 Store maintenance equipment in orderly manner−2
unused equipment not protected at stock room area equipment not used at back stock room must be keep store in a dry clean area or dispose
DAL-2*45 Premises cleaned when minimal food is exposed−2
walls, ceiling and floors dirty with food debris and solis contamination must be clean to avoid contamination light shields dirty must be clean to avoid cross contamination
DAL-3*34 Outer openings:closing holes, gaps−2
walls with holes inside the kitchen area must be closed to avoid pest harboring
DAL-4*43 Light bulbs, light shields provided−2
lights not working at service area and vent hood must be replace or repair to proper condition

Base deductions−8 pts

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Community Safety Reports

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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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