What is Mariscos LA Perla's health inspection score?

Mariscos LA Perla has a SafeDine safety score of 51 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 Perla last inspected?

Mariscos LA Perla was last inspected on November 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos LA Perla have?

Mariscos LA Perla has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos LA Perla safe to eat at?

Mariscos LA Perla has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mariscos LA Perla

Name: Mariscos LA Perla
Address: 9334 E RL THORNTON FRWY R, Dallas, 75228
Rating: 51

9334 E RL THORNTON FRWY R, Dallas

Data may be outdated — inspected 11/30/2023

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0Fair

East Dallas

Ranked #310 of 424 in East Dallas

Stable

10 inspections

Last: Nov 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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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9334 E RL THORNTON FRWY R, Dallas, TX 75228

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

2 basic

Mar

Sep 2019

1 inspections

3 basic

Mar 2020

1 inspections

7 basic

Mar

Sep 2020

1 inspections

3 intermediate

8 basic

Mar 2021

1 inspections

4 basic

Mar

Sep 2021

1 inspections

2 intermediate

6 basic

Mar 2022

1 inspections

2 intermediate

9 basic

Mar

Nov 2022

1 inspections

1 intermediate

5 basic

May 2023

1 inspections

1 intermediate

5 basic

May

Nov 2023

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
expired food product 11/7/2023 in ric

Basic (6)

−12 pts

DAL-2*39 Cutting surfaces.−2
cutting boards must be resurfaced
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food uncovered in ric
DAL-4*33 Sink used to wash cloths/produce or thaw food−2
use approved sink to thaw food not mop sink
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks and food items in prep area-store in designated area
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, freezer, caulk around 3 com sink
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
must be cold running water

Base deductions−17 pts

May 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (5)

−10 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting boards
DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler, coolers, freezers, shelves
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-4*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
separate cut and uncut vegetables
DAL-6*22 Washing hands only at a designated hand sink−2
wash hands at hand sink not 3 com sink

Base deductions−15 pts

Nov 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs stored above rte food

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
food stored under hand sink
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*42 Dirty nonfood contact surfaces−2
clean shelves, coolers, freezers
DAL-6*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−15 pts

Mar 22

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*10 Sanitization after Cleaning−5
sanitization required after washing utensils
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination, raw beef stored above rte food

Basic (9)

−18 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
new employees need food handler cards
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, gaskets
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers shall be covered
DAL-5*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink to wash utensils wash rinse sanitize air dry
DAL-8*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-9*34 Pest control-routine inspections for−2
observed roach
DAL-10*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-11*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
cold running water not sit on room temperatures

Base deductions−28 pts

Sep 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw ground meat stored above rte food
DAL-6*10 Clean Sight and Touch−5
clean ice machine

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
manager not on site
DAL-3*22 Accredited food handler certificate - 60 days−2
employees need get food handler cards
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-5*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
vegetables
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-8*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, freezers

Base deductions−22 pts

Mar 21

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers inside, clean freezers inside, clean shelves, clean gaskets
DAL-3*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
vegetables
DAL-4*39 Cutting surfaces.−2
cutting boards

Base deductions−8 pts

Sep 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw shelled eggs stored above rte food in cooler
DAL-7*18 Toxic items labeling-non original container−5
label chemical spray bottles
DAL-11*10 Clean Sight and Touch−5
clean ice machine, cutting boards

Basic (8)

−16 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*40 Reuse of single service articles−2
do not reuse single use articles
DAL-4*22 Washing hands only at a designated hand sink−2
employee washed hands at 3 com sink instead of hand sink
DAL-5*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*47 Conditions of Permit-in use of food equipment−2
sign about inspection report
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−31 pts

Mar 20

Routine InspectionScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-3*45 First Aid−2
provide first aid kit
DAL-4*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloth inside o cooler
DAL-6*22 Handlers-Certificate Not On Site−2
all employees need food handler cards
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
properly date mark TCS food for 7 days only

Base deductions−14 pts

Sep 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*39 Vending machine doors and access opening covers tight-fitting, gasket−2

Base deductions−6 pts

Mar 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
EGGS AT 78'F
DAL-2*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−14 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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