What is Mariscos Y Reposteria Guadalajara's health inspection score?

Mariscos Y Reposteria Guadalajara has a SafeDine safety score of 55 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 Y Reposteria Guadalajara last inspected?

Mariscos Y Reposteria Guadalajara was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos Y Reposteria Guadalajara have?

Mariscos Y Reposteria Guadalajara has 65 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos Y Reposteria Guadalajara safe to eat at?

Mariscos Y Reposteria Guadalajara has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mariscos Y Reposteria Guadalajara serve?

Mariscos Y Reposteria Guadalajara serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mariscos Y Reposteria Guadalajara

Name: Mariscos Y Reposteria Guadalajara
Address: 11200 HARRY HINES BLVD #S6, Dallas, 75229
Rating: 55

11200 HARRY HINES BLVD #S6, Dallas

Data may be outdated — inspected 2/9/2024

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0Fair

American•North Dallas

Ranked #323 of 566 in North DallasBetter than 17% of american restaurants

Declining

10 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

-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

11200 HARRY HINES BLVD #S6, Dallas, TX 75229

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Violation Timeline

Apr 2019

1 inspections

1 basic

Apr

Dec 2019

1 inspections

1 intermediate

5 basic

May 2020

1 inspections

1 intermediate

7 basic

May

Nov 2020

1 inspections

4 basic

May 2021

1 inspections

3 intermediate

6 basic

May

Nov 2021

1 inspections

3 intermediate

7 basic

May 2022

1 inspections

2 intermediate

8 basic

May

Dec 2022

1 inspections

5 basic

Jul 2023

1 inspections

5 basic

Jul

Feb 2024

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
observed unlabeled chemicals in the kitchen

Basic (6)

−12 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Need to renew food handler license
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing dates on cooked foods in RIC
DAL-4*32 Damaged Equipment−2
need to replace depreciating spatulas
DAL-5*41 Food Labeling - Bulk food for self dispensing−2
need to label food containers
DAL-6*42 Dirty nonfood contact surfaces−2
need to clean dust in the fan in RIC
DAL-7*45Floor, wall, ceiling - Exposed material−2
need to repair missing tiles and cracked floors

Base deductions−17 pts

Jul 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

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 PRODUCTS IN FREEZER.
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED FLOOR TILES.

Base deductions−10 pts

Dec 22

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Damaged Equipment−2
REMOVE ALL CRACKED FOOD COVERS.
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST"
DAL-3*36 Cloths in-use for wiping between uses stored−2
STORE ALL WIPING CLOTHES IN SANITIZER BUCKET BETWEEN USE.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-5*21 RFSM - Not On Site−2

Base deductions−10 pts

May 22

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Observed concentration greater than manufacturer's label recommendation
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed surface sanitizer stored adjacent to food product

Basic (8)

−16 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Keep bodily fluid kit procedure
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food products if kept longer than 1 day
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food products covered. Observed RIC with containers that had no covers
DAL-6*38 Thawing. Under refrigeration−2
Thaw all food products in refrigerator, not at room temp
DAL-7*40 Reuse of single service articles−2
Do not use re-use single use articles from sour cream container
DAL-8*42 Dirty nonfood contact surfaces−2
Clean gaskets in RIF at food storage area
DAL-9*47 Other Violations−2
Post 'inspection report' and 'no smoking' sign
DAL-10*32 Damaged Equipment−2
Remove all chipped bowls

Base deductions−26 pts

Nov 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN CHLORINE SANITIZER AT 100 PPM IN BUCKET, TESTED AT 0 PPM
DAL-4*15 Bare hands contact with ready-to-eat foods−5
NO BARE HAND CONTACT WITH READY TO EAT FOOD ALLOWED.

Basic (7)

−14 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM FREEZER.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS UNDER RUNNING WATER, OBSERVED PRODUCTS THAWING IN ROOM TEMPERATURE.
DAL-9*21 RFSM - Not On Site−2
EXPIRED.
DAL-10*45 Premises shall be maintained in good repair−2
REPLACE MISSING CEILING

Base deductions−29 pts

May 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS WHEN RETURN FROM OUTSIDE. OBSERVED EMPLOYEE START WORKING WITHOUT WASHING HANDS.
DAL-7*6 Discard PHF is exceeds time/temp combinations−5
REMOVE ALL EXPIRED FOOD PRODUCTS, EGG 5-2-21
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE BUCKET OF ICE IN HAND SINK. USE HAND SINK FOR HAND WASH ONLY.

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-3*22 Accredited food handler certificate - 60 days−2
EXPIRED
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FREEZER, DUSTY FANS AND COMPRESSOR OF REACH IN COOLER.
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-6*45 Premises shall be maintained in good repair−2
CLOSE ALL OPENING FROM CEILING IN DRY STORAGE AREA.
DAL-8*21 RFSM - Not On Site−2
EXPIRED.

Base deductions−27 pts

Nov 20

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-2*39 Air-drying required after cleaning & sanitiziing−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-4*35 Hair Restraints effective−2

Base deductions−8 pts

May 20

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*18 Use toxics according to additional condition−5
MAINTAIN CHLORINE AT 100 PPM. TESTED AT 200 PLUS PPM

Basic (7)

−14 pts

DAL-1*26 Advisory-"consuming raw or undercooked#" text−2
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-5*24 Food Labeling- with common name of the food−2
WATER SPRAY BOTTLE
DAL-7*45 First Aid−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−19 pts

Dec 19

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean the ice machine inside.

Basic (5)

−10 pts

DAL-2*26 Consumer Advisory--Disclosure--description criteria−2
Need consumer advisory about raw oysters.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Need to date mark foods held for longer than 24 hrs for no longer than 7 days.
DAL-4*29 Food thermometers provided and accessible−2
Need thermometers in coolers.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean walls and floor.
DAL-6*47 Health permit posted−2
Need to display health permit.

Base deductions−15 pts

Apr 19

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−2 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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