What is Panaderia & Restaurant Guatemalteca's health inspection score?

Panaderia & Restaurant Guatemalteca 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 Panaderia & Restaurant Guatemalteca last inspected?

Panaderia & Restaurant Guatemalteca was last inspected on November 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panaderia & Restaurant Guatemalteca have?

Panaderia & Restaurant Guatemalteca has 107 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panaderia & Restaurant Guatemalteca safe to eat at?

Panaderia & Restaurant Guatemalteca 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 Panaderia & Restaurant Guatemalteca serve?

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

Official Health Record

Panaderia & Restaurant Guatemalteca

Name: Panaderia & Restaurant Guatemalteca
Address: 11055 DENNIS RD #17, Dallas, 75229
Rating: 29

11055 DENNIS RD #17, Dallas

Data may be outdated — inspected 11/2/2023

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0Poor

American•North Dallas

Ranked #494 of 566 in North DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Nov 2, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

-16 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

11055 DENNIS RD #17, Dallas, TX 75229

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Violation Timeline

Jan 2020

1 inspections

3 intermediate

6 basic

Jan

Jul 2020

1 inspections

2 intermediate

12 basic

Aug 2020

1 inspections

2 intermediate

7 basic

Aug

Mar 2021

1 inspections

5 intermediate

7 basic

Apr 2021

1 inspections

1 intermediate

5 basic

Apr

Dec 2021

1 inspections

3 intermediate

9 basic

Jul 2022

1 inspections

5 intermediate

9 basic

Jul

Aug 2022

1 inspections

3 intermediate

7 basic

Mar 2023

1 inspections

4 intermediate

7 basic

Mar

Nov 2023

1 inspections

3 intermediate

7 basic

Inspection History

10 records on file

7 Routine3 Follow-up

Nov 23

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN FOOD PREP. TABLES, FREEZERS , COOLERS.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
KEEP ALL COLD FOOD FROM SPECIAL STATION AT 41'F OR LOWER AT ALL TIMES
DAL-10*19 One Inch Air Gap−5
THREE COMPARTMENT SINK.

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATES FROM COOLER.
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-4*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKETS FROM COOLERS, REPLACE MISSING CEILING TILES AND FLOOR TILES
DAL-5*47 Permit/license posted−2
SALES TAX PERMIT.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR CLOSED
DAL-9*36 Cloths in-use for wiping between uses stored−2
REPLACE DAMAGED FLOOR TILES AND MISSING CEILING TILES.

Base deductions−29 pts

Mar 23

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
MIXED VEGETABLES 47'F, PORK 45'F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS.
DAL-8*18 Toxic items stored above food/utensils−5
STORE ALL CHEMICAL AT BOTTOM SHELF.
DAL-11*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPLACE ALL MISSING CLOVE MOLDING FROM BOTTOM OF WALLS. CHECK CONDENSATION OF WALK IN COOLER.
DAL-2*39 Keep utensils handles upright or protected−2
KEEP ALL HANDLES UPRIGHT.
DAL-3*47 Handwashing signage−2
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY HANDLES OF COOLERS AND FREEZERS. CLEAN SHELVES.
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE ALL FOOD PRODUCTS OFF THE FLOOR.
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−34 pts

Aug 22

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-5*10 Clean Sight and Touch−5
DAL-8*03 Food products not maintained at 135øF or above−5
TAMALES 131'F
DAL-9*18 Toxic items storage adjacent to food/utensils−5

Basic (7)

−14 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
ABOVE STOVE.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN STORAGE SHELVES, EXTERIOR OF EQUIPMENT AND CONTAINERS, FLOOR OF STANDING WATER FROM AREAS BELOW FREEZER AND HAND SINK, STOVE,
DAL-4*21 RFSM - Not On Site−2
NOT ON SITE
DAL-6*27 Cooling method, criteria - smaller portions−2
STORE TAMALES IN SHALLOW PAN FOR COOLING INSTEAD OF 10 INCHES DEEP CONTAINER.
DAL-7*24 Food Label- manufacture/packer/distrubtor name−2
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR LEAK FROM HAND SINK. CLOSE ALL OPENING FROM WALLS AND CEILING . FINISH ALL YOUR WALL AND DOORS REPAIR AT ONCE. CHECK WALK IN COOLER OF CONDENSATION WATER FROM COOLER FANS. REPLACE ALL MISSING COVE MOLDING. REMOVE ALL PLASTIC COVER FROM PREP. TABLE AND STOVE.

Base deductions−29 pts

Jul 22

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
PORK 69'F
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS, i.e. FLAN 6-3-22
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL REFRIGERATION UNITS.
DAL-11*03 Food products not maintained at 135øF or above−5
TAMALES 128'F, 130'F, 122'f
DAL-12*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CHEMICAL BOTTLES STORED BY FOOD EQUIPMENT.

Basic (9)

−18 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
DAL-5*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM WALK IN COOLER, DUSTY KITCHEN AIR VENTS,
DAL-8*45 Premises shall be maintained in good repair−2
CLOSE ALL OPENING FROM WALLS AND CEILING . FINISH ALL YOUR WALL AND DOORS REPAIR AT ONCE.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-10*34 Pest Control−2
FRUIT FLIES AND FLIES IN KITCHEN.
DAL-13*21 RFSM - Not On Site−2
DAL-14*31 No soap at handsink−2

Base deductions−43 pts

Dec 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*03 Food products not maintained at 135øF or above−5
RICE 113'F
DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
0 PPM
DAL-8*18 Toxic items labeling-non original container−5
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND FOOD EQUIPMENT.

Basic (9)

−18 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED PRODUCTS.
DAL-2*34 Outer openings:closed,tight-fitting windows−2
SEAL BOTTOM OF BACK DOOR.
DAL-5*40 Single use articel wrapped or dispensed−2
KEEP ALL TO GO BOXES PROTECTED.
DAL-6*47 Handler-Certificate Not on site−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF SINKS, COOLERS AND FREEZERS. CLEAN CEILING VENTS, SHELVES AND EXTERIOR OF FOOD CONTAINERS.
DAL-9*45 Premises shall be maintained in good repair−2
REPLACE ALL MISSING CEILING TILES., CLOSE ANY OPENING FROM WALLS
DAL-10*39 Keep utensils handles upright or protected−2
KEEP ALL UTENSILS WITH HANDLE UPRIGHT.
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-12*31 Handwashing lavatory - accessible−2
DO NOT STORE ANY ITEM IN FRONT OF HAND SINKS.

Base deductions−33 pts

Apr 21

Follow-up InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
TAMALES 131'F

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GAPS BETWEEN FOOD PREP. TABLES.
DAL-2*38 Thawing. under running water criteria - water velocity−2
KEEP PRODUCTS THAWING UNDER RUNNING WATER
DAL-4*45 Premises shall be maintained in good repair−2
CLOSE ANY OPENING FROM CEILING AND CEILING.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−15 pts

Mar 21

Routine InspectionScore: 76

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-2*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER SUCH AS BLEACH TO SANITIZER IT.
DAL-4*09 Preventing contamination when tasting−5
OBSERVED EMPLOYEE TASTED FOOD PRODUCTS WITH FINGER, COS.
DAL-6*03 Food products not maintained at 135øF or above−5
TAMALES 122'F
DAL-9*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 2 DOZ. EGG 53'F AND EXPIRED, 2 CHEESE 53'F APPROX. 5 LB EACH REASON PRODUCT WAS DESTROYED: OBSERVED ABOVE PRODUCTS AT 53'F FROM PRODUCE COOLER, PERSON IN CHARGE STATED THEY BEEN THERE SINCE LAST NIGHT. DISPOSITION: PERSON IN CHARGE DISPOSED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above d
DAL-12*6 Discard PHF is exceeds time/temp combinations−5
HAM 1-21-21, BOLOGNA 1-1-21

Basic (7)

−14 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED PRODUCTS.
DAL-3*34 Pest Control−2
OBSERVED FRUIT FLIES
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE IN COOLER FOR NO MORE THAN 7 DAYS. RE-DATE PRODUCTS WHEN IT IS MOVE FROM FREEZER TO COOLER.
DAL-8*43 Light bulbs, light shields provided−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY CEILING AND WALLS
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED SEVERAL OPENED BOTTLES OF SODA FROM KITCHEN AND COOLER.

Base deductions−39 pts

Aug 20

Follow-up InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
STORE IT AWAY FROM FOOD N EQUIPMENT .
DAL-9*02 Cold Hold (41øF/45øF or below)−5
DICED TOMATOES 49'F, SHREDDED CHEESE 49'D, BEANS 49'F, FROM COOK LINE PREP. COOLER. KEEP LID CLOSED AFTER USE AND CHECK TEMPERATURE AFTER 30 MINUTES.

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEMS IN HAND SINK.
DAL-3*47 Handwashing signage−2
DAL-4*39 Keep utensils handles upright or protected−2
TO GO UTENSIL
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
FOR ALL PREPACKAGED PRODUCTS
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
FRUIT FLIES
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
WALLS, HANDLES OF COOLERS/ FREEZERS
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS

Base deductions−24 pts

Jul 20

Routine InspectionScore: 78

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED PRODUCTS - i.e. MILK 6-17-20
DAL-5*02 Cold Hold (41øF/45øF or below)−5
JUICE AND MILK DRINK 50'F

Basic (12)

−24 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINK
DAL-3*41 Food storage containers, identified with common name of food.−2
CONTAINERS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
FRUIT FLIES
DAL-7*47 Other Violations−2
APPLY STATE OF TEXAS FOOD MANUFACTURES PERMIT FOR ALL YOUR SELF SERVE PREPACKAGED PRODUCTS
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD WITH USE BY DATE UP TO 7 DAYS .
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*38 Thawing. under running water criteria - water velocity−2
PRODUCTS THAWING IN STANDING WATER
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FOOD FROM WALK IN COOLER
DAL-12*31 Handwashing lavatory - used for other purpose−2
DO NOT LEAVE ITEMS IN HAND SINK
DAL-13*24 Food Label- manufacture/packer/distrubtor name−2
FOR ALL PREPACKAGED PRODUCTS
DAL-14*22 Washing hands only at a designated hand sink−2

Base deductions−34 pts

Jan 20

Follow-up InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED MOLD ON CHOCOLATE. PERSON IN CHARGE DISCARD PRODUCTS ON SITE WITHOUT MY REQUEST
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-4*10 Clean Sight and Touch−5
ICE MACHINE INTERIOR

Basic (6)

−12 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM COOLERS AND FREEZER
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
HANDLES OF ALL COOLERS AND FREEZERS
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEES' BEVERAGES FROM FOOD PREP. TABLES
DAL-8*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL PREPACKAGED DESSERT FROM CUSTOMER SELF SERVE FREEZER AND APPLY FOR A STATE OF TEXAS FOOD MANUFACTURE PERMT.
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK

Base deductions−27 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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