What is Morales Restaurant 2's health inspection score?

Morales Restaurant 2 has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Morales Restaurant 2 last inspected?

Morales Restaurant 2 was last inspected on February 24, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Morales Restaurant 2 have?

Morales Restaurant 2 has 41 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Morales Restaurant 2 safe to eat at?

Morales Restaurant 2 has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Morales Restaurant 2 serve?

Morales Restaurant 2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Morales Restaurant 2

Name: Morales Restaurant 2
Address: 2539 W DAVIS ST, Dallas, 75211
Rating: 45

2539 W DAVIS ST, Dallas

Data may be outdated — inspected 2/24/2020

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•West Dallas

Ranked #281 of 356 in West DallasBetter than 17% of american restaurants

Improving

4 inspections

Last: Feb 24, 2020

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

75 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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

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

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 39/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (45/100) 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

2539 W DAVIS ST, Dallas, TX 75211

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2018

1 inspections

6 intermediate

4 basic

Dec

Jan 2019

1 inspections

5 intermediate

3 basic

Aug 2019

1 inspections

3 intermediate

9 basic

Aug

Feb 2020

1 inspections

2 intermediate

9 basic

Inspection History

4 records on file

4 Routine

Feb 20

Routine InspectionLatestScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-8*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty inside and outside with food debris, soils and grease accumulations must be clean to avoid cross contamination
DAL-10*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and recycle containers as food containers must be use approved containers in all areas to avoid chemical contamination

Basic (9)

−18 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
material and pipes exposed in all areas gas service lines exposed inside kitchen area must be repair all areas that observed deficiencies use as public health control
DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
25 ppm chlorine concentration at sanitizer buckets must be at: 100 ppm chlorine concentration at sanitizer buckets
DAL-3*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food hander cards on site
DAL-4*39 Store equipment & utensils in a clean, dry place−2
unused equipment and utensils in all areas must be keep storage in a dry and clean location
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-6*43 Ventilation hood systems, adequacy−2
equipment located outside vent hood area must be properly located inside vent hood to avoid unlawful smells and grease condensation buildup inside kitchen area
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date mark in all food containers in all areas
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors , walls and ceiling dirty with spills, drippings and stagnant water must be clean all areas to avoid cross contamination
DAL-11*33 Remove soils from equipment & utensils−2
clean equipment and utensils to remove soils

Base deductions−28 pts

Aug 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
dirty ric have uncovered food
DAL-2*10 Clean Sight and Touch−5
dirty prep surface, no sanitizing bucket set up
DAL-3*18 Toxic applied accord. to restrict. on certific−5
three compartment have chlorine concenrtration of 200ppm

Basic (9)

−18 pts

DAL-4*22 Handlers-Certificate Not On Site−2
employee's need handlers certificate
DAL-5*31 No soap at handsink−2
no soap at hand sink in kitchen area
DAL-6*36 Cloths in-use for wiping between uses stored−2
return all wiping cloth into sanitizing bucket after used
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
food in kitchen and dinning area store on the floor
DAL-8*40 Single use articel wrapped or dispensed−2
single service utensil store on the floor in dirty area within the kitchen
DAL-9*42 Dirty nonfood contact surfaces−2
floor in kitchen behind refrigerator, floor area beside cooker under vent, beneath the three compartment and external surface of cooking and storage equipment in kitchen dirty, and need immediate cleaning
DAL-10*43 Light bulbs, light shields provided−2
replace light in vent hood and repair exit light signal
DAL-11*47 Other Violations−2
repair AC and stop keeping egg at room temperature of above 75 F.
DAL-12*45Physical Facilities−2
missing ceiling, ceiling with mold, and block holds on the walls in kitchen area.

Base deductions−33 pts

Jan 19

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed potato chilies and beef on the table without time or temp contro (73'f, beef 85'f
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
no shopping bag allow to wrap the food provide cover for all food containers
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat above broth, and to the ham
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the prep area, coolers replace the damaged shelves in coolers
DAL-5*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket

Basic (3)

−6 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-7*32 Damaged Equipment−2
shelves in the coolers
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−31 pts

Dec 18

Routine InspectionScore: 76

6 Med4 Basic

10 total

62/100inspection score

−38 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
rice 105'f
DAL-2*02 Cold Hold (41øF/45øF or below)−5
bean 87'f meat 51'f
DAL-3*15 Contact RTE Products w/ Bare Hands−5
onion
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
observed open packages of food on the floor no protection observed towel put directly on the food provide container for all open packages of foods
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above raw meats, raw meats store together with bell pepper
DAL-6*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket

Basic (4)

−8 pts

DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-8*22 Handlers-Certificate Not On Site−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
all foods must above floor 6 ins
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−38 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants