What is Ostion Azul's health inspection score?

Ostion Azul has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ostion Azul last inspected?

Ostion Azul was last inspected on October 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ostion Azul have?

Ostion Azul has 76 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ostion Azul safe to eat at?

Ostion Azul has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ostion Azul

Name: Ostion Azul
Address: 5221 W JEFFERSON BLVD, Dallas, 75211
Rating: 44

5221 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/21/2023

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0Poor

West Dallas

Ranked #282 of 356 in West Dallas

Declining

9 inspections

Last: Oct 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% 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

5221 W JEFFERSON BLVD, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

10 basic

Mar

Apr 2019

1 inspections

1 intermediate

3 basic

Sep 2019

1 inspections

2 intermediate

11 basic

Sep

Oct 2019

1 inspections

2 intermediate

6 basic

Jun 2020

1 inspections

4 intermediate

6 basic

Jun

Jan 2021

1 inspections

1 intermediate

9 basic

Jul 2021

1 inspections

3 basic

Jul

Mar 2023

1 inspections

1 intermediate

6 basic

Oct 2023

1 inspections

2 intermediate

8 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Must clean oyster splitter after use
DAL-2*18 Toxic items used according to law−5
Sanitizer solution too strong>must be between 50-100 ppm

Basic (8)

−16 pts

DAL-3*21 Outfitter-Certified Food Manager−2
Food manager certificate expired>renew immediately
DAL-4*24 Shellfish tags kept for 90 days: do not mix shellstock−2
Must keep shell tags for oysters for 90 days after box is used
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Inaccurate to little date marking>must date all food kept for more than 24 hrs
DAL-6*32 Damaged Equipment−2
Observed cup with chip>replace all broken/damaged utensils & equipment
DAL-7*34 Pest control-routine inspections for−2
Flies observed in kitchen
DAL-8*35 Hair Restraints effective−2
Employees/cooks seen without hair nets
DAL-9*43 Ventilation hood-prevent grease dripping−2
Clean vent hood
DAL-10*45 Premises shall be maintained in good repair−2
Replace knobs at hand sink & leak

Base deductions−26 pts

Mar 23

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine exposure time table−5
Sanitizer (Chlorine) concentration was too low>must be between 50-100 ppm Cl

Basic (6)

−12 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label all containers with their contents (ketchup)
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove plastic from sides of reach-in cooler used as prep station
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate employee/personal food from food for sale
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure all containers are covered to avoid cross contamination
DAL-6*45 Unnecessary articles prohibited−2
Fix or get rid of equipment that isn't working
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
When thawing food/food product ensure to either have food submerged in running water or in refrigerator

Base deductions−17 pts

Jul 21

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*45 Premises:Cleaning, frequency and restrictions−2
men restroom dirty must be clean use as public health control
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind cooking equipment and under equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−6 pts

Jan 21

Routine InspectionScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw food containers and cooked food containers mixed in top of each in all cooler units must be separate all food containers to avoid cross contamination

Basic (9)

−18 pts

DAL-1*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and encrusted grease in all areas must be clean to avoid cross contamination
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on food containers in all areas
DAL-5*29 Sanitizing solutions, testing devices−2
missing set up 3c sink of sanitizing solution must be have sanitizing solution at 3c sink during operational hours to avoid cross contamination
DAL-6*24 Food Labeling- with common name of the food−2
missing labels on food containers inside cooler units must be labeling food containers in all areas to avoid cross contamination
DAL-8*31 Individual, disposable towels−2
missing towels at hand sink must be have individual towels on all hand sinks
DAL-9*22 Accredited food handler certificate - 60 days−2
missing current food handler cards on site must be have current food handler cards on site
DAL-10*45 Premises shall be maintained in good repair−2
ceiling broken with expose material on back kitchen area must be replace or repair to avoid chemical contamination

Base deductions−23 pts

Jun 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5
hermetic containers dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-2*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket on site
DAL-4*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or dates to avoid cross contamination
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
food surfaces in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
food containers with thawing fish in bleeding water must be clean fish and use clear water to avoid cross contamination or prepared once thawing is complete
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units missing covers or lids must be have cover or lids to avoid cross contamination
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-7*47 Handwashing signage−2
missing hand washing signage poster on hand sinks must be have signage to prevent contamination by employee use as public health control
DAL-9*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket on site
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
missing date or day markings on food containers must be date or day mark all food containers

Base deductions−32 pts

Oct 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-5*10 Clean Sight and Touch−5
cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils accumulations, encrusted grease must be clean to avoid cross contamination
DAL-2*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-3*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets on kitchen and service area must be have on site: 100 ppm chlorine concentration at sanitizer bucket during operational hours
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket

Base deductions−22 pts

Sep 19

Routine InspectionScore: 78

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
tested over 200 ppm
DAL-4*20 Grease Trap Tickets−5

Basic (11)

−22 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-5*29 Mechanical holding unit, thermometer location−2
DAL-6*32 Approved Food Contact Equip.−2
Replace residential freezer and microwave with commercial units.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
all outside doors
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open employee beverage on prep table.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-10*41 Food storage containers, identified with common name of food.−2
DAL-11*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-12*46 Covered waste receptacle for women's restroom−2
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−32 pts

Apr 19

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
Provide signed employee health policy.

Basic (3)

−6 pts

DAL-1*21 Demonstrateion of knowledge by PIC−2
Provide the guidance/ sop for cleanup of blood and bodily fluids.
DAL-2*24 Shellfish tags kept for 90 days: record keeping−2
Maintain shell shock tags for 90 days.
DAL-3*32 Approved Food Contact Equip.−2
Replace residential equip with commercial/ microwave and RIF.

Base deductions−11 pts

Mar 19

Routine InspectionScore: 80

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
rice 103F, pork 108F

Basic (10)

−20 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*30 Food Establishment Permit−2
DAL-6*31 Handwashing lavatory - accessible−2
Large cookware in sink.
DAL-7*32 Approved Food Contact Equip.−2
Provide commercial microwave and freezers.
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−25 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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