What is Mariscos LA Marea's health inspection score?

Mariscos LA Marea has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mariscos LA Marea last inspected?

Mariscos LA Marea was last inspected on October 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos LA Marea have?

Mariscos LA Marea has 77 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos LA Marea safe to eat at?

Mariscos LA Marea has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mariscos LA Marea

Name: Mariscos LA Marea
Address: 9404 OVELLA AVE, Dallas, 75220
Rating: 49

9404 OVELLA AVE, Dallas

Data may be outdated — inspected 10/24/2023

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0Poor

Northwest Dallas

Ranked #288 of 430 in Northwest Dallas

Improving

10 inspections

Last: Oct 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

9404 OVELLA AVE, Dallas, TX 75220

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

6 basic

Nov

May 2019

1 inspections

3 intermediate

5 basic

Nov 2019

1 inspections

2 intermediate

8 basic

Nov

Apr 2020

1 inspections

1 intermediate

5 basic

Dec 2020

1 inspections

4 intermediate

5 basic

Dec

Nov 2021

1 inspections

1 intermediate

6 basic

Apr 2022

1 inspections

5 basic

Apr

Jul 2022

1 inspections

2 intermediate

10 basic

Mar 2023

1 inspections

3 intermediate

5 basic

Mar

Oct 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
SANITIZER NOT SET UP FOR KITCHEN

Basic (4)

−8 pts

DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
OBSERVED ALL PREPARED FOODS OR PRE PORTIONED PROTEINS WITHOUT DATE MARKS
DAL-3*29 Sanitizing solutions, testing devices−2
NO CHLORINE TEST STRIPS AVAILABLE
DAL-4*31 Hand sinks: number installed for convenient use−2
PROVIDE HANDWASH SIGN IN SINK BY PANTRY
DAL-5*47 Other Violations−2
PROVIDE CURRENT INSPECTION REPORT OR SIGNAGE STATING ITS AVAILABLE

Base deductions−13 pts

Mar 23

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Observed hot sauce with tomatoes @ 54 F with no PHC documentation
DAL-7*19 Backflow prevention device - installed−5
Provide backflow prevention for hose connected in water heater closet
DAL-8*20 Grease Trap Tickets−5
(09-22-2022)

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*32 Equipment and Utensils Durability and Strength−2
Do not use grocery bag to hot hold cooked rice in equipment unit
DAL-4*42 Dirty nonfood contact surfaces−2
Clean rusted WIC shelves, if not removable, buy new shelves and clean moldy/dirty RIC/RIF gaskets
DAL-5*43 Light bulbs, light shields provided−2
Replace missing venthood lights and missing venthood filters
DAL-6*45 Premises shall be maintained in good repair−2
Repair faucet knob @ dish pit (spray hose), kitchen/lobby floor. Repair damaged WIC gasket

Base deductions−25 pts

Jul 22

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 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 chicken stored next to beef product. Store raw beef above raw chicken
DAL-2*18 Toxic items used according to law−5
Observed sanitizer concentration in sanitizer bucket too high (>200ppm)

Basic (10)

−20 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food items in RIC & WIC
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in RICs
DAL-6*31 Individual, disposable towels−2
Provide all handsinks with individual, disposable towels
DAL-7*34 Outer openings:closing holes, gaps−2
screen door has gap at bottom (back door)
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket observed on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
keep ice scoop handle upright and protected in server area. observed handle touching ice used for consumption
DAL-10*42 Dirty nonfood contact surfaces−2
Clean shelves (WIC), and venthood
DAL-11*43 Light bulbs, light shields provided−2
repair lights in ventilation system
DAL-12*45 Premises shall be maintained in good repair−2
Remove cardboard/tape on RIC (bar)

Base deductions−30 pts

Apr 22

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not on site.
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Observe TCS foods not datemarked.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Observed to-go boxes stored on the floor.
DAL-5*47 Handwashing signage−2
Need handwash signage at all handwash sinks.

Base deductions−10 pts

Nov 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Chemical sanitizer generated onsite, device criteria−5
Observed sanitizer in bucket tested at 200 ppm Cl. Maintain at 100 ppm Cl.

Basic (6)

−12 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back doors.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored uncovered in WIC.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed outside of microwave is dirty.
DAL-6*43 Light bulbs, light shields provided−2
Replace light bulb above the ice machine.
DAL-7*45 Lockers to be used to store personal items−2
Store employee clothing in appropriate place.

Base deductions−17 pts

Dec 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish over limes
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine <50 ppl Cl
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottle w/ no label
DAL-4*20 Grease Trap Tickets−5
Service grease trap every 90 days

Basic (5)

−10 pts

DAL-5*31 No soap at handsink−2
Provide soap at hand sink
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair bottom RIF panels, handle on RIF
DAL-7*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients
DAL-8*45 Premises shall be maintained in good repair−2
Repair hot water to hand sink, seal hand sink to wall, replace ceiling tile.
DAL-9*43 Ventilation hood-prevent grease dripping−2
repair vent hood panels

Base deductions−30 pts

Apr 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed chemical spray bottle with no label

Basic (5)

−10 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Observed water heater not working -- repair today.
DAL-3*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strips.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in flour.
DAL-5*45 Premises shall be maintained in good repair−2
Repair door frame, wall
DAL-6*47 Handwashing signage−2
Provide handwash sign in mens restroom

Base deductions−15 pts

Nov 19

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sliced tomato 52 degrees F, cheese 54 degrees F. Unit temp 48 degrees F.
DAL-2*18 Toxic items labeling-non original container−5
Observed chemical spray bottle with no label.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site. At least 1 person with RFSM certificate must be on site during operating hours.
DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed drinks kept outdoors.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls being used as scoops. Scoops must have handles that stick up out of product.
DAL-7*45 Premises shall be maintained in good repair−2
Repair bathroom doors
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide lid for trash in womens restroom
DAL-9*47 Handwashing signage−2
Provide hand wash sign in mens restroom.
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
Observed back door kept open. Must be closed to prevent entrance of pests.

Base deductions−26 pts

May 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
pink biofilm observed inside the ice machine- corrected on site
DAL-6*02 Cold Hold (41øF/45øF or below)−5
raw eggs - 50 degrees F; beef sirloin- 55 degrees F; catfish-55 degrees f; raw shrimp-55 degrees F- mussels-55 degrees F; clams-55 degrees F; raw oysters-55 degrees F; raw shrimp-55 degrees F; beef fajita raw- 55 degrees F; spanish rice 58 degrees F; reach in cooler- raw beef-47.9 degrees F
DAL-7*19 Hand sink water temperature below 110'F−5
hand sinks measured at 86 degrees F, 106 degrees F, and 92 degrees F

Basic (5)

−10 pts

DAL-1*32 Damaged Equipment−2
gasket needs to be replaced on the walk in cooler door; not cooling efficiently
DAL-3*21 RFSM - Not On Site−2
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler measured at 50 degrees F; the PIC and the owner both informed me that the cooler was not operating properly for more than a day; the PHF was immediately discarded and destroyed. The reach in cooler was measured at
DAL-5*45 Floor& wall junctures- coved & sealed−2
the walk in cooler door area
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
keep the door closed at all times to prevent pest entry

Base deductions−25 pts

Nov 18

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 Plumbing design, construction, and install.−5
leak in 3CS

Basic (6)

−12 pts

DAL-2*41 Food identity and accurate representation−2
food items for season not labeled
DAL-3*45 Premises shall be maintained in good repair−2
holes in wall
DAL-4*42 Kickplates−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
oysters stored in handsink
DAL-7*36 Cloths in-use for wiping between uses stored−2
wash clothes on counters

Base deductions−17 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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