What is Mariscos LA Reyna's health inspection score?

Mariscos LA Reyna has a SafeDine safety score of 52 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 Reyna last inspected?

Mariscos LA Reyna was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos LA Reyna have?

Mariscos LA Reyna has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos LA Reyna safe to eat at?

Mariscos LA Reyna has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mariscos LA Reyna

Name: Mariscos LA Reyna
Address: 2406 N FITZHUGH AVE, Dallas, 75204
Rating: 52

2406 N FITZHUGH AVE, Dallas

Data may be outdated — inspected 1/12/2024

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0Fair

Uptown

Ranked #596 of 750 in Uptown

Declining

7 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.3

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

-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

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2406 N FITZHUGH AVE, Dallas, TX 75204

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

6 basic

Feb

Aug 2019

1 inspections

5 intermediate

5 basic

Mar 2020

1 inspections

2 intermediate

10 basic

Mar

Jul 2020

1 inspections

3 intermediate

4 basic

Oct 2022

1 inspections

1 intermediate

2 basic

Oct

Mar 2023

1 inspections

3 basic

Jan 2024

1 inspections

2 intermediate

7 basic

Jan

Inspection History

7 records on file

7 Routine

Jan 24

Routine InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*15 Limit bare hand contact with all other foods−5
observed staff cut limes with bare hands
DAL-7*10 Sanitization after Cleaning−5
dish machine observed not dishing sanitizer

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
floor in front of stove top observed not in good repair
DAL-2*39 No equipment & utensil under contamination sources−2
observed knives sored between equipment
DAL-4*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety
DAL-5*27 Cool TCS foods using proper methods−2
observed salsa cooling at room temperature
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee drinking cup on food prep surface
DAL-8*39 Cutting surfaces.−2
replace worn green cutting boards
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
store plastic ware with handles faced up

Base deductions−24 pts

Mar 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer bucket stored on the floor.
DAL-3*47 Handwashing signage−2
Need handwash signage at bar handwash sink.

Base deductions−6 pts

Oct 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
Service grease trap ASAP. Shall service every 90 days.

Basic (2)

−4 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Dirty gaskets observed on RIC units on cook line.
DAL-3*45 Premises shall be maintained in good repair−2
Replace chipped/missing tile floor on cook line. Attach wall and coving properly where needed.

Base deductions−9 pts

Jul 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-6*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-2*42 Dirty nonfood contact surfaces−2
DAL-4*32 Damaged Equipment−2
DAL-5*21 RFSM - Not On Site−2
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−23 pts

Mar 20

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
OCTOPUS 46.1F
DAL-12*20 Grease Trap Tickets−5
PROVIDE CURRENT GREASE TRAP RECORDS

Basic (10)

−20 pts

DAL-1*24 Shellfish tags kept for 90 days: record keeping−2
MAINTAIN SHELL FISH TAG IN CHRONOLOGICAL ORDER AND CORRELATED
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
cLEAN GASKETS & CLEAN FLOORS BEHIND AND UNDER EQUIPMENT
DAL-4*32 Smooth Contact Surfaces−2
DISCONTINUE USING GROCERY STORE BAGS FOR FOOD STORAGE
DAL-5*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
DAL-6*34 Remove dead/trapped pests−2
REMOVE DEAD ROACHES
DAL-7*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-10*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-11*25 HACCP-Plan submitted−2
PROVIDE HACCP FOR CEVICHE

Base deductions−30 pts

Aug 19

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw meat stored above RTE food
DAL-6*19 Hand sink water temperature below 110'F−5
hot< 110F within 20 seconds
DAL-7*10 Clean Sight and Touch−5
observed unsanitary conditions
DAL-8*03 Food products not maintained at 135øF or above−5
beans 130.8F
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Shrimp 59.5, s. tomatoes 57.6, S. cream 49,2 & Pico de gallo 48.7F

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-2*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-3*38 Thawing. under running water criteria−2
improper thawing of raw meat
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink in prep area
DAL-10*34 Outer openings:closing holes, gaps−2
close all holes & gaps

Base deductions−35 pts

Feb 19

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
can opener observed with heavy product buildup

Basic (6)

−12 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-4*45 Attachments to walls and ceilings shall be easily cleanable−2
seal hand sink to wall properly
DAL-5*47 Other Violations−2
hang mop or store inverted when not in use
DAL-6*32 Approved Food Contact Equip.−2
replace residential equipment with commercial equipment
DAL-7*39 Keep utensils handles upright or protected−2
ice scoop

Base deductions−17 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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