What is Micheladas Restaurant's health inspection score?

Micheladas Restaurant has a SafeDine safety score of 19 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Micheladas Restaurant last inspected?

Micheladas Restaurant was last inspected on February 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Micheladas Restaurant have?

Micheladas Restaurant has 115 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Micheladas Restaurant safe to eat at?

Micheladas Restaurant has a safety score of 19/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Micheladas Restaurant serve?

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

Official Health Record

Micheladas Restaurant

Name: Micheladas Restaurant
Address: 2828 WEBB CHAPEL EXT, Dallas, 75220
Rating: 19

2828 WEBB CHAPEL EXT, Dallas

Data may be outdated — inspected 2/2/2024

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0Poor

American•Northwest Dallas

Ranked #386 of 430 in Northwest DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Feb 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-17 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

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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2828 WEBB CHAPEL EXT, Dallas, TX 75220

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Violation Timeline

Aug 2020

1 inspections

4 intermediate

5 basic

Aug

Feb 2021

1 inspections

3 intermediate

8 basic

Sep 2021

1 inspections

3 intermediate

12 basic

Sep

Nov 2021

1 inspections

2 intermediate

8 basic

Apr 2022

1 inspections

4 intermediate

6 basic

Apr

Feb 2023

1 inspections

4 intermediate

6 basic

Oct 2023

1 inspections

3 intermediate

7 basic

Oct

Jan 2024

2 inspections

9 intermediate

21 basic

Feb 2024

1 inspections

3 intermediate

7 basic

Feb

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed WIC steak @ 45.5 F, WIC menudo @ 45.2 F, caldo @ 46.3 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed salsa @ 123.7 F and veggie soup @ 126.7 F
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak under bar 3-comp sink

Basic (7)

−14 pts

DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
Repair all RICs and repair WIC observed to not hold temps @ 41 F or lower at all times
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not store items on hand wash sink. Keep accessible
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Repair rusted shelves in WIC
DAL-7*42 Dirty nonfood contact surfaces−2
Clean behind and underneath equipment, exterior of equipment
DAL-8*44 Soiled receptacles and waste handling units cleaned−2
Maintain garbage disposal (dumpster) site clean and free of litter
DAL-9*45 Premises shall be maintained in good repair−2
Repair walls and baseboards in kitchen
DAL-10*22 Washing hands only at a designated hand sink−2

Base deductions−29 pts

Jan 24

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed in WIC, Rice @ 44.8 F, pastor @ 45.1 F, raw beef @ 45.1 F, raw chicken @ 45.1 F, beans @ 44.7 F (refried), in RIC fajita @ 61.5 F, tripa @ 58.7 F, pastor @ 60.7 F, raw chicken @ 56.6 F, trompo @ 58 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw beef over RTE food, veggies, fries, observed raw eggs stored over cooked food in WIC
DAL-3*10 Clean Sight and Touch−5
Observed mold inside ice machine and debris/food stains inside microwave, observed soiled knifes stored in RIC and on wall hangers
DAL-4*14 When to wash hands before donning new gloves−5
after handling raw food (fish)
DAL-5*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink @ bar

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
Provide Food Manager on site during all hours of operation
DAL-7*22 Washing hands only at a designated hand sink−2
not 3-comp sink
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
Repair RICs observed not to hold temps @ 41 F or lower in kitchen and taco area
DAL-9*32 Damaged Equipment−2
Repair damaged/torn gaskets on RIC/WIC
DAL-10*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Store food container in WIC under rusted shelfs with protective covering
DAL-12*38 Thawing. under running water criteria - water velocity−2
DAL-13*39 Store equipment & utensils in a clean, dry place−2
molcajetes, knifes in kitchen and taco area
DAL-14*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment when contamination occurs or if dirty/soiled, clean dirty venthood and RIC/WIC gaskets, remove tape covering on storage shelves in kitchen
DAL-15*44 Solid waste to be discarded in approved landfill−2
Maintain garbage container site clean and free of litter/debris

Base deductions−45 pts

Jan 24

Routine InspectionScore: 67

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed WIC steak @ 44.5 F, Beef WIC @ 44.2 F, menudo meat @ 44 F, pastor @ 46.4 F in RIC
DAL-2*05 Rapidly reheat 165øF for hot holding−5
Rapidly reheat birria in taqueria area to 165 F before placing in hot holding. Observed @ 91 F
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not storer raw eggs over RTE food and raw steak over jimaca juice in WIC
DAL-4*10 Clean Sight and Touch−5
Observed inside of microwave dirty with food debris/accumulation and moldy soda nozzles @ fountain machine. Clean inside dirty RIF/RIC/WIC (food debris and loose liquids)

Basic (11)

−22 pts

DAL-5*24 Shellfish tags kept for 90 days: record keeping−2
Provide shellstock tags for oysters dating back 90 days. Only three tags observed on site.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide food thermometer and a thermometer in RIC
DAL-7*31 Individual, disposable towels−2
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
Replace rusted storage shelves in WIC
DAL-9*35 Jewelry Prohibition−2
Observed food employee with loose jewelry on wrists
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep bucket of chips 6 inches off floor, keep bucket of meat 6 inches off floor
DAL-12*38 Thawing. under running water criteria - water velocity−2
DAL-13*39 Store equipment & utensils in a clean, dry place−2
molcajete
DAL-14*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
Separate cut veggies & fruits stored together in same container
DAL-15*42 Dirty nonfood contact surfaces−2
Deep clean kitchen (exterior of equipment, counter/shleves), clean dirty RIF/RIC/WIC gaskets

Base deductions−42 pts

Oct 23

Routine InspectionScore: 78

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Walk in cooler not cooling properly- door has no gaskets
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dirty panel inside ice machine
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket not set up

Basic (7)

−14 pts

DAL-4*24 Shellfish tags kept for 90 days: do not mix shellstock−2
Shell tags for oysters not on site
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Observed prepared foods without date markings
DAL-6*29 Food thermometers provided and accessible−2
Observed cooler (white cooler) without thermometer.
DAL-7*30 Does Establishment have a current valid permit posted?−2
Displayed food permit does not have proper CC code
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed hand sink with lemons (bar hand sink)
DAL-9*32 Maintain in Good Repair−2
Observed dirty bar shelves where glasses are stored. Observed salt/tajin in cooler doors. Stagnant water in reach in cooler.
DAL-10*47 Other Violations−2
Current inspection report not displayed or signage stating it's available.

Base deductions−29 pts

Feb 23

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed clamato bottle (opened) in RIC @ 47.7 F
DAL-2*10 Clean Sight and Touch−5
(9) Observed employee preparing oysters on soiled food-contact surface (push cart) with food debris/accumulation
DAL-3*15 Contact RTE Products w/ Bare Hands−5
Observed employee cut open RTE oysters with bare hands
DAL-4*19 Water & Plumbing in good repair- per code−5
Leak under 3-comp sink behind bar and leaking faucet in women's restroom

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com
DAL-6*24 Shellfish tags kept for 90 days: record keeping−2
DAL-7*34 Pest control-routine inspections for−2
Observed cockroach crawling on dish machine and gnats in back corner of kitchen behind WIC
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed ice build-up on food packages in RIC
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle at bar touching ice directly, keep handle upright
DAL-10*45 Drying Mops-air dry−2

Base deductions−32 pts

Apr 22

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed salsa in WIC held at 55 Degrees F. Observed cooked beef in RIC stored at 49 Degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed salsa held at 110 Degrees F. Observed barbacoa held at 119 Degrees F.
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp stored over shredded cheese in RIC.
DAL-4*10 Clean Sight and Touch−5
Observed dirty soda gun at bar. Observed dirty ice machine in kitchen.

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
RFSM expired. Call 214-670-8083 for renewal.
DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed handwash sink at bar used for storage.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle touching ice.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty gaskets at RIC in bar. Observed dirty vent hood filters.
DAL-10*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−32 pts

Nov 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw shrimp stored over a sauce in RIC.
DAL-2*10 Sanitization after Cleaning−5
Dish machine sanitizer observed at 0 ppm Cl. Bottle empty.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers need easily viewable thermometers.
DAL-5*31 Handwashing lavatory - used for other purpose−2
Observed handsink used for other purposes. Holding equipment.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps in door at top, bottom, and handle.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food not in use must be covered, walk-in-cooler.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Replace broken trashcan, by the side door in kitchen.
DAL-9*42 Dirty nonfood contact surfaces−2
Clean inside coolers and gaskets in kitchen and bar.
DAL-10*45 Premises shall be maintained in good repair−2
Repair holes in the wall near side door.

Base deductions−26 pts

Sep 21

Routine InspectionScore: 67

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-13*05 Rapidly reheat 165øF for hot holding−5
Do not reheat beef in food warmer.
DAL-4*10 Sanitization after Cleaning−5
Observed employee just rinse vegetable dishes without sanitizing.
DAL-5*18 Restricted use pesticides−5
RAID not approved for food service areas.

Basic (12)

−24 pts

DAL-12*22 Accredited food handler certificate - 60 days−2
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-15*41 Food Labeling - Bulk food for self dispensing−2
drink dispensers
DAL-1*21 RFSM - Not On Site−2
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
Flies observed throughout. Roaches observed at dishwash area.
DAL-3*23 Water, Plumbing,& Waste Water - Pressure−2
Repair water pressure to women's restroom.
DAL-6*31 Individual, disposable towels−2
DAL-7*33 Rinsing procedures - 3 compartment sink−2
Properly set-up sink with wash, rinse, and sanitize.
DAL-8*42 Dirty nonfood contact surfaces−2
Detail clean the entire kitchen area.
DAL-9*45 Premises shall be maintained in good repair−2
Repair damaged wall in hallway. Repair leak at handwash sink. Replace missing floor tiles.
DAL-10*32 Damaged Equipment−2
Rusty shelves observed in WIC.
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−39 pts

Feb 21

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp with cooked raw shrimp, raw chicken over cooked pork, raw beef over vegetable and drinks.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed bucket <100 Q.A.
DAL-3*18 Toxic items labeling-non original container−5
Observed improperly labeled sanitizer bucket, chemical spray bottle not labeled

Basic (8)

−16 pts

DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed salt uncovered
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ladles in food stored in RIC.
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed contact paper used as shelf liner, duct tape on ice machine lid
DAL-7*42 Dirty nonfood contact surfaces−2
Observed buildup on cooking equipment (non-food-contact)
DAL-8*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
Observed trash littered around dumpster
DAL-9*46 Covered waste receptacle for women's restroom−2
Cover trash in womens restroom
DAL-10*47 Handwashing signage−2
provide hand wash signs
DAL-11*36 Cloths in-use for wiping between uses stored−2
observed wiping cloths left on prep tables

Base deductions−31 pts

Aug 20

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed opened clamato kept at ambient temperature
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw red meat over RTE food
DAL-3*14 When to wash hands between raw and RTE foods−5
Observed transition from handling raw meat to cooking shrimp without washing hands or changing gloves.
DAL-9*18 Toxic items labeling-non original container−5

Basic (5)

−10 pts

DAL-4*34 Remove dead/trapped pests−2
Observed cockroach nymph in hand sink
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use cups as scoops.
DAL-7*45 Premises shall be maintained in good repair−2
Repair baseboards
DAL-8*46 Plumbing design, construction, and installation−2
Observed broken toilet tank cover patched with duct tape.

Base deductions−30 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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