What is MI Cocina's health inspection score?

MI Cocina 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 Cocina last inspected?

MI Cocina was last inspected on December 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Cocina have?

MI Cocina has 61 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MI Cocina safe to eat at?

MI Cocina 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 Cocina serve?

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

Official Health Record

MI Cocina

Name: MI Cocina
Address: 11661 PRESTON RD #138, Dallas, 75230
Rating: 50

11661 PRESTON RD #138, Dallas

Data may be outdated — inspected 12/1/2023

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0Fair

American•North Dallas

Ranked #393 of 566 in North DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Dec 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.1

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

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

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

-2 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

11661 PRESTON RD #138, Dallas, TX 75230

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

4 basic

Mar

Sep 2019

1 inspections

2 intermediate

4 basic

Mar 2020

1 inspections

2 intermediate

4 basic

Mar

Oct 2020

1 inspections

3 intermediate

4 basic

Apr 2021

1 inspections

3 intermediate

3 basic

Apr

Oct 2021

1 inspections

2 intermediate

4 basic

Apr 2022

1 inspections

1 intermediate

3 basic

Apr

Dec 2022

1 inspections

3 intermediate

4 basic

May 2023

1 inspections

6 basic

May

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-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw eggs cannot be store above ready to eat food (cabbage)
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer too low for the dishwasher, hand wash only until serviced/ fixed

Basic (4)

−8 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide lids for containers in RIC
DAL-2*34 Outer openings:closing holes, gaps−2
gap at the bottom of the door
DAL-4*39 Soda nozzles and ice bin clean to remove soil−2
clean soda nozzle in bar area
DAL-6*42 Nonfood-contact surfaces material−2
clean interior of RIC

Base deductions−18 pts

May 23

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
maintain coolers at 41 degrees F or below (reading 45)
DAL-2*29 Food thermometers provided and accessible−2
provide thermometers for RICs
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-4*39 Soda nozzles and ice bin clean to remove soil−2
clean soda nozzle
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floor in kitchen, dry storage area, and WIC
DAL-6*43 Light bulbs, light shields provided−2
replace light bulb under vent hood

Base deductions−12 pts

Dec 22

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean interior of all reach in coolers
DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-7*14 Wash hands after all other activities−5
Employee did not wash hands after drinking

Basic (4)

−8 pts

DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-4*42 Dirty nonfood contact surfaces−2
grease buildup on equipment
DAL-5*39 Cutting surfaces.−2
DAL-6*24 Food Labeling- with common name of the food−2
Label all drink dispensers.

Base deductions−23 pts

Apr 22

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
Warmer held at 130F
DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−11 pts

Oct 21

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-2*34 Outer openings:closing holes, gaps−2
Exterior door
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−18 pts

Apr 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*03 Food products not maintained at 135øF or above−5

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*42 Ventilation hood systems−2
Replace vent hood filters

Base deductions−21 pts

Oct 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-5*10 Clean Sight and Touch−5
Clean mold inside ice machine
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans

Basic (4)

−8 pts

DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-6*41 Food storage containers, identified with common name of food.−2

Base deductions−23 pts

Mar 20

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented can
DAL-4*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink as a dump sink
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−18 pts

Sep 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Tomato 44F, Cheese 46F
DAL-4*10 Clean Sight and Touch−5
Interior of ice machine

Basic (4)

−8 pts

DAL-1*39 Loosely cover cooling foods−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*21 RFSM - Not On Site−2

Base deductions−18 pts

Mar 19

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-7*10 Clean Sight and Touch−5
Interior of ice maker

Basic (4)

−8 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Evidence of drinking at prep area
DAL-4*31 Individual, disposable towels−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−23 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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