What is MI Sazon Oaxaca's health inspection score?

MI Sazon Oaxaca has a SafeDine safety score of 29 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 Sazon Oaxaca last inspected?

MI Sazon Oaxaca was last inspected on February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Sazon Oaxaca have?

MI Sazon Oaxaca has 42 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MI Sazon Oaxaca safe to eat at?

MI Sazon Oaxaca has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MI Sazon Oaxaca serve?

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

Official Health Record

MI Sazon Oaxaca

Name: MI Sazon Oaxaca
Address: 2324 W CLARENDON DR #100, Dallas, 75208
Rating: 29

2324 W CLARENDON DR #100, Dallas

Data may be outdated — inspected 2/8/2024

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0Poor

American•Oak Cliff

Ranked #367 of 400 in Oak CliffBetter than 22% of american restaurants

Stable

4 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.5

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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

17x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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2324 W CLARENDON DR #100, Dallas, TX 75208

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Violation Timeline

Jul 2022

1 inspections

3 intermediate

7 basic

Jul

Feb 2023

1 inspections

2 intermediate

8 basic

Aug 2023

1 inspections

3 intermediate

9 basic

Aug

Feb 2024

1 inspections

3 intermediate

7 basic

Inspection History

4 records on file

4 Routine

Feb 24

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*18 Pesticides and rodenticides application criteria−5
OBSERVED ORTHO ANT POWDER. REMOVE FROM PREMISES.
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
OBSERVED CHLORINE SANITIZER AT 200+PPM. NEEDS TO BE AT 50-100PPM
DAL-10*20 Grease Trap Tickets−5
MOST RECENT GREASE TRAP TICKET IS FORM 09-2023. MISSING 12-2023. CLEAN EVERY 90 DAYS.

Basic (7)

−14 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED HARBORING CONDITIONS I.E. WATER POOLING, HOLES ON WALLS AND FOOD DEBRIS. REMOVE HARBORING CONDITIONS
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS AND WALLS.
DAL-3*32 Damaged Equipment−2
OBSERVED DAMAGED VINYL LINER INSIDE IF ICE MACHINE, REPAIR. TO MAKE EASILY CLEANABLE.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD CONTAINERS LEFT UNCOVERED. COVER
DAL-5*45 Store maintenance equip away from food/food equip−2
BLOWER AND OTHER MAINTENANCE ITEMS STORED ABOVE UTENSILS AND DRY GOODS. STORE AWAY FROM FOOD AND UTENSILS
DAL-7*39 Store all equipment & utensil covered or inverted−2
POTS IN BACK STORAGE ROOM LEFT UNCOVERED AND UPRIGHT. STORE INVERTED OR COVERED.
DAL-8*31 Individual, disposable towels−2
OBSERVED NO AVAILABLE PAPER TOWELS AT HAND SINK LOCATED NEXT TO THREE COMP SINK. PROVIDE.

Base deductions−29 pts

Aug 23

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fajita observed at 43.4F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw steak meat stored next to and above RTE food, arrange properly
DAL-3*10 Clean Sight and Touch−5
observed grime build up inside of ice machine, clean and sanitize.

Basic (9)

−18 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
observed foods not properly date marked and foods past the date mark date.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
observed aluminum foils used as liner
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no opened drinks in kitchen
DAL-7*36 Cloths in-use for wiping between uses stored−2
pace wet cloths back in sanitizer bucket when not in use.
DAL-8*38 Thawing. under running water criteria - < 4 hours−2
use proper thawing methods
DAL-9*39 Equipment-doors, seal hinges adjusted/intact−2
replace damaged gaskets on RICs doors.
DAL-10*42 Dirty nonfood contact surfaces−2
clean inside of equipment, clean wire shelves and clean surfaces of equipment
DAL-11*46 Covered waste receptacle for women's restroom−2
provide a covered waste container
DAL-12*47 Conditions of Permit-in use of food equipment−2
post consumer health sign

Base deductions−33 pts

Feb 23

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
CHLORINE SANITIZER SOLUTION OBSERVED MURKY. REPLACE ONCE NO SOLUTION IS NO LONGER CLEAR.
DAL-10*20 Grease Trap Tickets−5
GREASE TRAP TICKET NOT AVAILABLE ONSITE. MAINTAIN ONSITE.

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ON SITE.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
BAGS OF CABBAGE AND ONION ON FLOOR, STORE 6" OFF FLOOR.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
GRIME ON FLOORS AND WALLS, CLEAN.
DAL-4*31 Handwashing lavatory - used for other purpose−2
OBSERVED ITEMS IN HAND SINK. HAND SINK IS FOR WASHING HANDS ONLY.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK SALSA CUPS.
DAL-7*27 Cooling method, criteria - placing the food in shallow pans−2
OBSERVED RICE COOLING IN LARGE POT, USE SHALLOW PAN OR BETTER MEANS.
DAL-8*43 Ventilation hood-prevent grease dripping−2
OBSERVED GREASE ON VENT HOOD, CLEAN.
DAL-9*39 Keep utensils handles upright or protected−2
USE HANDLED UTENSIL FOR SPICE CONTAINERS AND MAINTAIN HANDLE UPRIGHT.

Base deductions−26 pts

Jul 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-5*18 Toxic items labeling-non original container−5
OBSERVED YELLOW LIQUID IN SPRAY BOTTLE, LABEL SPRAY BOTTLE.
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW STEAK AND RAW PORK BUTT STORED ABOVE RTE FOOD IN REACH IN COOLERS, ARRANGED PROPERLY TO PREVENT CROSS CONTAMINATION. ORGANÍCELOS ADECUADAMENTE PARA EVITAR LA CONTAMINACIÓN CRUZADA.
DAL-9*20 Grease Trap Tickets−5
NO AVAILABLE GREASE TRAP TICKETS ON SITE. PROVIDE.

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*22 Accredited food handler certificate - 60 days−2
EMPLOYEE HANDLING FOOD DID NOT HAVE TEXAS FOOD HANDLER CARD. PROVIDE WITHIN 30 DAYS.
DAL-3*31 Individual, disposable towels−2
OBSERVED NO AVAILABLE TOWELS AT HAND SINKS, PROVIDE.
DAL-4*39 Keep utensils handles upright or protected−2
OBSERVED BOWL BEING USED AS SCOOP, USE HANDLED UTENSIL.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED CONTAINER OF SUGAR LEFT UNCOVERED, COVER.
DAL-8*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON DOORS OF REACH IN COOLERS, GRIME BUILD UP ON ALL WIRE SHELVES, CLEAN. SE OBSERVÓ ACUMULACIÓN DE SUCIEDAD EN LAS PUERTAS DE ALCANCE EN LOS ENFRIADORES, ACUMULACIÓN DE SUCIEDAD EN TODOS LOS ESTANTES DE ALAMBRE, LIMPIE.
DAL-10*47 RFSM Certificate - Not Display−2
register food manager certificate with city of dallas registrar el certificado de gerente de alimentos con la ciudad de dallas

Base deductions−29 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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