What is MI Camino Restaurante's health inspection score?

MI Camino Restaurante has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MI Camino Restaurante last inspected?

MI Camino Restaurante was last inspected on June 11, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Camino Restaurante have?

MI Camino Restaurante has 33 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MI Camino Restaurante safe to eat at?

MI Camino Restaurante has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MI Camino Restaurante serve?

MI Camino Restaurante serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MI Camino Restaurante

Name: MI Camino Restaurante
Address: 3830 W NORTHWEST HWY #300, Dallas, 75220
Rating: 50

3830 W NORTHWEST HWY #300, Dallas

Data may be outdated — inspected 6/11/2020

▲Improving

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0Fair

American•Northwest Dallas

Ranked #280 of 430 in Northwest DallasBetter than 22% of american restaurants

Improving

4 inspections

Last: Jun 11, 2020

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

73 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 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

+15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 44/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) which is computed during our regular data sync.

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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3830 W NORTHWEST HWY #300, Dallas, TX 75220

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

5 basic

Nov

May 2019

1 inspections

6 intermediate

5 basic

Jan 2020

1 inspections

2 intermediate

6 basic

Jan

Jun 2020

1 inspections

2 intermediate

6 basic

Inspection History

4 records on file

4 Routine

Jun 20

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish washer 0ppm
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical spray bottles

Basic (6)

−12 pts

DAL-3*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark food if keeping longer than 24 hrs
DAL-4*31 Handwashing lavatory - used for other purpose−2
Use hand sink for hand wash only.
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Cover food in WIC
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed broken broken microwave handle.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk dry ingredient powders

Base deductions−22 pts

Jan 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty microwave.
DAL-2*18 Toxic items labeling-non original container−5
Label spray bottle

Basic (6)

−12 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed damaged microwave
DAL-4*27 Cooling method, criteria - smaller portions−2
Observed cooling whole chickens in large container w/ ice only at bottom.
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard as shelf liner.
DAL-6*45 Premises shall be maintained in good repair−2
Seal hand sink to wall.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIF, food on floor at bar (margarita mix in buckets)
DAL-8*47 Handwashing signage−2
Provide hand wash signs in bathroom

Base deductions−22 pts

May 19

Routine InspectionScore: 74

6 Med5 Basic

11 total

60/100inspection score

−40 pts

Intermediate (6)

−30 pts

DAL-1*19 One Inch Air Gap−5
Wait staff ice bins in need of an air gap
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Bioled eggs held at 69.6 degrees in a non working refrigerator
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw bacon wrapped jalepeno's stored over cooked beans
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Candy in a ball form missing nutritional labeling and allergy warning
DAL-5*03 Food products not maintained at 135øF or above−5
Cooked peppers held at 97.1 degrees
DAL-8*01 Cooling -- total 6 hours, 135-41øF−5
Shredded chicken ccoling and held in the top of the point of usage refrigerator at 52.7 degrees Black beans cooling in the walk in refrigerator at 64.0 degrees after 24 hours in the refrigerator full 6 inch full pan Red beans cooling in the refrigeratora t 49.4 degrees after cooling for more than 48 hours Cooked chicken cooling on top of the hand sink at 64.1 degrees

Basic (5)

−10 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*38 Thawing. under running water criteria - water velocity−2
Lack of running water
DAL-9*31 Individual, disposable towels−2
DAL-10*31 Handwashing lavatory - accessible−2
DAL-11*42 Nonfood-contact surfaces material−2
Foil and cardboard surfaces

Base deductions−40 pts

Nov 18

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

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

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
sink used as a dump sink
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*45 Premises shall be maintained in good repair−2
Replace missing wall tiles.
DAL-6*41 Food storage containers, identified with common name of food.−2

Base deductions−15 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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