What is Mesero Mexican Menu's health inspection score?

Mesero Mexican Menu has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mesero Mexican Menu last inspected?

Mesero Mexican Menu was last inspected on December 29, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mesero Mexican Menu have?

Mesero Mexican Menu has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mesero Mexican Menu safe to eat at?

Mesero Mexican Menu has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mesero Mexican Menu

Name: Mesero Mexican Menu
Address: 5330 W LOVERS LN #112B, Dallas, 75209
Rating: 47

5330 W LOVERS LN #112B, Dallas

Data may be outdated — inspected 12/29/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Love Field

Ranked #309 of 396 in Love Field

Stable

10 inspections

Last: Dec 29, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-9 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

Open location in Google Maps →

5330 W LOVERS LN #112B, Dallas, TX 75209

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2019

1 inspections

5 basic

Jan

Jul 2019

1 inspections

2 intermediate

2 basic

Jan 2020

1 inspections

1 intermediate

4 basic

Jan

May 2020

1 inspections

5 basic

Dec 2020

1 inspections

1 intermediate

3 basic

Dec

Jul 2021

1 inspections

1 intermediate

3 basic

Jan 2022

1 inspections

1 intermediate

4 basic

Jan

Aug 2022

1 inspections

1 intermediate

5 basic

Apr 2023

1 inspections

2 intermediate

5 basic

Apr

Dec 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed containers stored in ice bin used for drinks and inside of microwave
DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5

Basic (4)

−8 pts

DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
Do not use wet-cloths under cutting boards
DAL-4*39 Cutting surfaces.−2
resurface cutting boards
DAL-5*42 Dirty nonfood contact surfaces−2
clean dirty RIC/RIF, WIC gaskets
DAL-6*45 Premises shall be maintained in good repair−2
Repair leaks @ 3-comp faucet and prep sink faucet in back area

Base deductions−18 pts

Apr 23

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw fish over veggies in RIC
DAL-2*10 Sanitization after Cleaning−5

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*27 Cooling method, criteria - smaller portions−2
Observed beans in WIC @ 112 F after 2 hours
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand wash only sinks
DAL-6*33 Warewashing machines auto. dispense detergents−2
Observed dish machine @ kitchen & bar not auto dispense chlorine sanitizer
DAL-7*39 Store all equipment & utensil covered or inverted−2
invert plates on line, covered straws, cover fruit tray @ bar

Base deductions−20 pts

Aug 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean dirty ice machine. observed mold (pink) on the inside

Basic (5)

−10 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair lea at frozen mixer machine (bar)
DAL-4*40 Reuse of single service articles−2
Do not reuse single-use articles for other food storage. Observed simple syrup mix in milk gallon
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*45 Premises shall be maintained in good repair−2
Repair leak at faucet on 3-compartment sink and ceiling tiles

Base deductions−15 pts

Jan 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine and can opener blade.

Basic (4)

−8 pts

DAL-2*31 No soap at handsink−2
Observed handsink without soap.
DAL-3*34 Outer openings:closing holes, gaps−2
Observed holes in back door.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed rinse thermometer at dish machine broken.
DAL-5*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−13 pts

Jul 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed rice 126 degrees F, 124 degrees F, and 113 degrees F.

Basic (3)

−6 pts

DAL-2*31 Individual, disposable towels−2
Provide paper towels at hand sink
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop
DAL-4*41 Food storage containers, identified with common name of food.−2
Label cooking oil spray bottle

Base deductions−11 pts

Dec 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs over vegetables, raw beef over vegetables

Basic (3)

−6 pts

DAL-2*29 Food thermometers provided and accessible−2
Replace missing RIC thermometer
DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not place items in hand sink. Use for hand wash only.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label spray bottles for cooking oil

Base deductions−11 pts

May 20

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
Cool in smaller portions
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep handles out of food product.
DAL-3*41 Food storage containers, identified with common name of food.−2
Label salt, seasonings, etc.
DAL-4*43 Heating/ventilation: designed and installed−2
Replace vent cover above dish machine
DAL-5*46 Covered waste receptacle for women's restroom−2
Provide cover for trash in womens restroom

Base deductions−10 pts

Jan 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed some food still warm in large containers when placed in WIC.

Basic (4)

−8 pts

DAL-2*31 No soap at handsink−2
Observed hand sink not set up w/ soap
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed wet rag on top of limes
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed cracked container lid.
DAL-5*45 Premises shall be maintained in good repair−2
Seal 3-comp and hand sink to wall.

Base deductions−13 pts

Jul 19

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cherry tomato 49.2 degrees F, cheese 54.6 degrees F. Unit temp was 45 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over bread and lemons

Basic (2)

−4 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC and while cooling.
DAL-4*46 Covered waste receptacle for women's restroom−2
Provide covered trash for womens' restroom.

Base deductions−14 pts

Jan 19

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*41 Food Labeling - Bulk food for self dispensing−2
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
DAL-4*31 Handwashing lavatory - accessible−2
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−10 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants