What is O C Mexican Food's health inspection score?

O C Mexican Food has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was O C Mexican Food last inspected?

O C Mexican Food was last inspected on February 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does O C Mexican Food have?

O C Mexican Food has 77 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is O C Mexican Food safe to eat at?

O C Mexican Food has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

O C Mexican Food

Name: O C Mexican Food
Address: 1015 E VERMONT AVE, Dallas, 75216
Rating: 54

1015 E VERMONT AVE, Dallas

Data may be outdated — inspected 2/24/2023

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0Fair

South Dallas

Ranked #338 of 489 in South Dallas

Improving

9 inspections

Last: Feb 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

38 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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

1015 E VERMONT AVE, Dallas, TX 75216

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

9 basic

Jan

Feb 2019

1 inspections

2 intermediate

8 basic

Sep 2019

1 inspections

1 intermediate

11 basic

Sep

Feb 2020

1 inspections

1 intermediate

4 basic

Feb 2021

1 inspections

2 intermediate

Feb

Aug 2021

1 inspections

2 intermediate

3 basic

May 2022

1 inspections

4 intermediate

9 basic

May

Aug 2022

1 inspections

2 intermediate

9 basic

Feb 2023

1 inspections

1 intermediate

4 basic

Feb

Inspection History

9 records on file

8 Routine1 Follow-up

Feb 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*20 Grease Trap Tickets−5
service greas etrap every 90 days and maintain on file at location to present upon inspection

Basic (4)

−8 pts

DAL-1*47 Other Violations−2
provide pest control record
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover containers of beef inside ric
DAL-3*32 Equipment and Utensils Durability and Strength−2
peel tape/cover on exterior of new equipment
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors under equipment (ric) observed debris and along wall and coorners

Base deductions−13 pts

Aug 22

Follow-up InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw food products stored above rte food rte food raw seafood raw pork/beef ground meat raw poultry

Basic (9)

−18 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
clean grills
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, freezer, shelves, prep tables
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate from city of dallas
DAL-5*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-8*31 Handwashing lavatory - used for other purpose−2
observed food in hand sink
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
observed rodent droppings
DAL-10*34 Outer openings:closing holes, gaps−2
repair gap around back door
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−28 pts

May 22

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
Inside upper inside panel of ice machine, observed with pink slime and black mold-like substance
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed large drink beverage stored inside ice machine contaminating consumable ice
DAL-4*20 Grease Trap Tickets−5
Service grease trap ASAP and service every 90 days. Maintain record on file to present upon inspection
DAL-5*19 Water & Plumbing in good repair- per code−5
REpair leak at 3 compartment sink

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide USE BY dates for all prepared product held longer than 24 hours not to exceed 7 day hold
DAL-7*31 Handwashing lavatory - used for other purpose−2
Utilize handsinks for hand wash only. provide trash can for all handsinks
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
Remove protective tape/cover on side of RIC units
DAL-9*45 Drying Mops-air dry−2
Dispose use of mop water and hang mop or store inverted when not in use
DAL-10*33 Manual ware washing, sink compartment requirement−2
Properly label correct order of 3 compartment sink. Wash-rinse-sanitize then air-dry and store face down
DAL-11*47 Other Violations−2
Provide sanitizer buckets with wiping cloths at all work stations
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food inside RIF and RIC units.
DAL-13*42 Dirty nonfood contact surfaces−2
Ric gaskets observed with product debris accumulation

Base deductions−38 pts

Aug 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-2*10 Clean Sight and Touch−5
DIRTY ICE MACHINE

Basic (3)

−6 pts

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-5*42 Dirty nonfood contact surfaces−2

Base deductions−16 pts

Feb 21

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-2*10 Clean Sight and Touch−5

Base deductions−10 pts

Feb 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
DIRTY ICE MACHINE

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*32 Approved Food Contact Equip.−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*43 Light bulbs, light shields provided−2

Base deductions−13 pts

Sep 19

Routine InspectionScore: 80

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 54.3F. Place food in working cold hold equipment.

Basic (11)

−22 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
food in reach in cooler not date marked. continue to work on date marking procedures.
DAL-2*39 Keep utensils handles upright or protected−2
handle on cup touching rice. keep handle upright
DAL-3*31 No soap at handsink−2
no soap in restroom hand sink, add soap.
DAL-4*32 Thermometer in good condition or discarded−2
thermometers of reach in coolers not reading properly off by 5-8 degrees. repair or add working thermometer.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
missing reading device in reach in freezer.
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
reach in prep cooler located next to grill observed at 66.4F. Remove all food in container and place in working mechanical cold hold.
DAL-8*38 Thawing. under running water criteria - < 4 hours−2
thaw frozen food under running cold water or overnight in cold hold equipment.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
clean floors and walls.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
food crumbs on food contact surfaces.
DAL-11*47 Conditions of Permit-in use of food equipment−2
Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide a spill kit or instructions on how to clean up bodily fluids`

Base deductions−27 pts

Feb 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*03 Food products not maintained at 135øF or above−5
steak meat at 84F in hot hold, food was reheated to 165F.
DAL-7*14 When to wash hands before donning new gloves−5
not washing hands before donning gloves.

Basic (8)

−16 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
groundbeef thawing at room temperature, food was moved to 3 comp sink and under running water.
DAL-2*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
door to outside storage wide open.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean mop floors.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
utensils in soiled container, remove clean utensil and clean container,
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
steam bath had insufficient amount of water to maintain minimum hot hold temperatures. Water was added.
DAL-8*31 Individual, disposable towels−2
missing paper towels at hand sink located in dinning hall.
DAL-9*43 Ventilation hood systems, adequacy−2
vent hood has massively soiled air filter.
DAL-10*21 RFSM - Not On Site−2
RFSM not on site during time of inspection

Base deductions−26 pts

Jan 19

Routine InspectionScore: 73

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 48.4F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
black molded lettuce.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
using bare hands to make breakfast tacos, use glove or utensils.
DAL-11*01 Cooling -- within 2 hours, 135-70øF−5
cooling large pot of beans out at room temperature.
DAL-12*10 A chemical sanitizer used: contact times criteria−5
not using sanitizer to wipe down surface after being used. have sanitizer bucket set up.

Basic (9)

−18 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
not properly date marking food. discard food that has past seven days.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
replace thermometer in prep reach in cooler.
DAL-6*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
door of back storage is open, keep close.
DAL-7*39 Keep utensils handles upright or protected−2
using cup with no handles as scoops, use handled utensils and keep upright.
DAL-8*41 Food storage containers, identified with common name of food.−2
label sugar container.
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust on intake vents.
DAL-10*42 Dirty nonfood contact surfaces−2
scrape build of ice in reach in freezer.
DAL-13*27 Cooling method, criteria - smaller portions−2
store beans in smaller containers when cooling.
DAL-14*47 Handwashing signage−2
provide hand wash sign at hand sink.

Base deductions−43 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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