What is Mariscos LA Reyna's health inspection score?

Mariscos LA Reyna has a SafeDine safety score of 39 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 October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos LA Reyna have?

Mariscos LA Reyna has 50 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 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mariscos LA Reyna serve?

Mariscos LA Reyna serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mariscos LA Reyna

Name: Mariscos LA Reyna
Address: 517 W JEFFERSON BLVD, Dallas, 75208
Rating: 39

517 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

American•Oak Cliff

Better than 17% of american restaurants

Stable

7 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

14%

Clean Rate

7.1

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

15x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

517 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

5 basic

Mar

Sep 2019

1 inspections

3 intermediate

4 basic

Mar 2020

1 inspections

Mar

Sep 2021

1 inspections

3 intermediate

8 basic

Sep 2022

1 inspections

3 intermediate

4 basic

Sep

Mar 2023

1 inspections

3 intermediate

7 basic

Oct 2023

1 inspections

2 intermediate

6 basic

Oct

Inspection History

7 records on file

7 Routine

Oct 23

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-4*15 Bare hands contact with ready-to-eat foods−5

Basic (6)

−12 pts

DAL-1*45 Drying Mops-air dry−2
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−22 pts

Mar 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
dish machine not dispensing sanitizer properly
DAL-5*18 Use toxics according to additional condition−5
bleach spot sanitizer over 200 ppm-ajust to 50-100 ppm
DAL-10*20 Grease Trap Tickets−5
grease trap must be serviced every 90 days

Basic (7)

−14 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop buried inside ice machine
DAL-2*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk ingredient bin containers
DAL-3*45 Premises shall be maintained in good repair−2
repair wall above dish machine, observed not in good repair repair leak at faucet at 3 compartment sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
all cooked rte foods must be date market (refried beans, charro beans not date mark
DAL-7*47 Other Violations−2
remove unused equipment in kitchen area
DAL-8*42 Dirty nonfood contact surfaces−2
heavy encrusted grease build up at the side of grill-clean to remove including bread machine
DAL-9*31 Individual, disposable towels−2
no paper towels at hand sink

Base deductions−29 pts

Sep 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-4*18 Toxic items labeling-non original container−5
OBSERVED YELLOW TOXIC CHEMICAL IN SPRAY BOTTLE THAT WAS NOT LABELED, LABEL .
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW FISH STORED ABOVE PRODUCE, ARRANGE PROPERLY TO PREVENT POTENTIAL CONTAMINATION.
DAL-7*10 Clean Sight and Touch−5
OBSERVED HEAVY GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (4)

−8 pts

DAL-1*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED DAMAGED KNIFE STORE WITH NON DAMAGED UTENSILS. REMOVE DAMAGED UTENSILS TO PREVENT POTENTIAL CONTAMINATION OF FOOD.
DAL-2*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME BUILD UP ON STORAGE SHELVES, GRIME BUILD UP ON FOOD STORAGE CONTAINERS, FAN BUILD UP ON FAN, CLEAN
DAL-3*31 Individual, disposable towels−2
NO AVAILABLE TOWELS AT HAND SINK LOCATED IN MAIN GRILL AREA, PROVIDE.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED IN-USE SPOONS STORE IN WATER THAT WAS AT 70.2f, STORE IN WATER THAT IS 135f OR ON CLEAN SURFACE.

Base deductions−23 pts

Sep 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL STORED NEXT TO FOOD ITEMS
DAL-2*02 Cold Hold (41øF/45øF or below)−5
SALSA 45*F STORED IN LARGE POT OVERNIGHT, TOMATOES 46*F, LETTUCE 45*F STORED ON TOP OF ICE
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED HANDLES STORED IN ICE
DAL-6*32 Damaged Equipment−2
REMOVE ALL CHIPPED PLATES
DAL-7*28 Date marking commercially prepared RTE/ TCS food−2
IMPROPER DATEMARKING : DATE > 7 DAYS
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-9*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-10*38 Thawing. under running water criteria−2
OCTOPUS STORED IN STANDING WATER IN 3 COMP SINK

Base deductions−31 pts

Mar 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Sep 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
zero chlorine concentration at sanitizer bucket at bar area must be have 100 ppm sanitizer bucket in all areas
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
all cooling equipment dirty with food debris, soils accumulations and grease deposits must be clean and sanitize inside and outside
DAL-7*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket

Basic (4)

−8 pts

DAL-1*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at 3 c sink at kitchen area must be have set up 3c sink at: 50 ppm chlorine concentration at 3 c sink and 100 ppm chlorine concentration at sanitizer bucket
DAL-3*39 Equipment in good repair and proper adjustment.−2
RI cooler unit door handler broken back area must be repair or adjust all cooler units to maintain food temperatures
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted and soils deposits must be clean to avoid cross contamination
DAL-5*29 Food thermometers provided and accessible−2
broken or missing some food thermometers inside cooler units must be have visible and working thermometers

Base deductions−23 pts

Mar 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*10 Equipment and Utensils Cleaning-contamination−5
cooler units on all areas inside and outside dirty with food debris, soils accumulations and water spills must be clean all equipment and sanitize to avoid cross contamination
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using trash bags and recycle containers as food containers for bread and cooked food must be use approved commercial containers to avoid cross contamination

Basic (5)

−10 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
lights shields broken or dirty must be replace repair or clean properly to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside all cooler units rust and oxidize must be replace or repair to avoid cross contamination shelving under tables at prep and stock areas rust and oxidize must be replace or repair to smooth and easy to clean surfaces to avoid cross contamination
DAL-3*43 Light bulbs, light shields provided−2
lights not working in different areas must be repair to proper condition
DAL-4*37 Shellstock condition−2
open dead shell oysters on water inside food containers cooler unit front area must be discard to avoid cross contamination
DAL-7*45 Premises shall be maintained in good repair−2
gaps at walls and ceiling separation walls with holes closed to back prep area repair all gaps around kitchen to avoid pest harboring water leaks marks on ceiling must be repair or replace to proper condition 3c sink not working at service area must be repair to proper condition

Base deductions−20 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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