What is MI Cocina's health inspection score?

MI Cocina has a SafeDine safety score of 65 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 February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Cocina have?

MI Cocina has 30 total violations across 3 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 65/100, 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: 13350 DALLAS PKWY #100, Dallas, 75240
Rating: 65

13350 DALLAS PKWY #100, Dallas

Data may be outdated — inspected 2/8/2024

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0Fair

American•Far North Dallas

Ranked #181 of 441 in Far North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 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

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 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

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13350 DALLAS PKWY #100, Dallas, TX 75240

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

4 basic

Feb

Aug 2019

1 inspections

3 intermediate

2 basic

Mar 2020

1 inspections

1 intermediate

2 basic

Mar

Sep 2020

1 inspections

1 basic

Mar 2021

1 inspections

1 intermediate

1 basic

Mar

Sep 2021

1 inspections

1 intermediate

3 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Dec 2022

1 inspections

2 intermediate

1 basic

Jul 2023

1 inspections

2 basic

Jul

Feb 2024

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Maintain sanitizer at 200 ppm QA

Basic (1)

−2 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2
Store all utensils - plates, bowls, ice buckets - upside down to avoid contamination

Base deductions−7 pts

Jul 23

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
Invert all plates to avoid contamination, invert ice bucket
DAL-2*42 Dirty nonfood contact surfaces−2
Clean all shelves

Base deductions−4 pts

Dec 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
dirty ice bins and can opener
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * salad dressing 49* fish 46* 49*

Basic (1)

−2 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
need splash guard on bar hand sink and by fountain drink

Base deductions−12 pts

Mar 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Clean ice bin dividers

Basic (2)

−4 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cups stored on top off food in make line
DAL-2*39 Store all equipment & utensil covered or inverted−2

Base deductions−9 pts

Sep 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-1*39 Keep utensils handles upright or protected−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*39 Cutting surfaces.−2

Base deductions−11 pts

Mar 21

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW BEEF STORED ABOVE RAW FISH

Basic (1)

−2 pts

DAL-2*31 Individual, disposable towels−2
BAR SINK

Base deductions−7 pts

Sep 20

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 Dirty nonfood contact surfaces−2
top of dish machine

Base deductions−2 pts

Mar 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*14 Gloves single use−5

Basic (2)

−4 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*47 Handwashing signage−2
FEMALE RESTROOM

Base deductions−9 pts

Aug 19

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
enchiladas, pork tamales, and chicken measured at 118 degrees F
DAL-3*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
reheat chicken and pork tamales to 165 degrees F for 15 seconds.
DAL-5*18 Toxic items labeling-non original container−5
non labeled spray bottle filled with degreaser

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
expired permit
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
quat test strips needed on site

Base deductions−19 pts

Feb 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
clean the inside of the ice machine thoroughly

Basic (4)

−8 pts

DAL-1*39 Keep utensils handles upright or protected−2
ice scoop
DAL-3*31 No soap at handsink−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
do not store cloth towels underneath cutting boards
DAL-5*42 Dirty nonfood contact surfaces−2
sticky residue on the canbinets

Base deductions−13 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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