What is Panaderia Y Restaurante Morazan's health inspection score?

Panaderia Y Restaurante Morazan has a SafeDine safety score of 34 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 Y Restaurante Morazan last inspected?

Panaderia Y Restaurante Morazan was last inspected on February 21, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panaderia Y Restaurante Morazan have?

Panaderia Y Restaurante Morazan has 91 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panaderia Y Restaurante Morazan safe to eat at?

Panaderia Y Restaurante Morazan has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Panaderia Y Restaurante Morazan serve?

Panaderia Y Restaurante Morazan serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Panaderia Y Restaurante Morazan

Name: Panaderia Y Restaurante Morazan
Address: 426 W JEFFERSON BLVD #100, Dallas, 75208
Rating: 34

426 W JEFFERSON BLVD #100, Dallas

Data may be outdated — inspected 2/21/2024

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0Poor

American•Oak Cliff

Ranked #361 of 400 in Oak CliffBetter than 17% of american restaurants

Improving

10 inspections

Last: Feb 21, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.1

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

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

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

426 W JEFFERSON BLVD #100, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

4 intermediate

4 basic

May

Nov 2019

1 inspections

2 intermediate

6 basic

Jun 2020

1 inspections

4 intermediate

2 basic

Jun

Feb 2021

1 inspections

3 intermediate

5 basic

Aug 2021

1 inspections

3 intermediate

7 basic

Aug

Sep 2022

1 inspections

1 intermediate

10 basic

Mar 2023

1 inspections

1 intermediate

10 basic

Mar

Oct 2023

1 inspections

3 intermediate

9 basic

Jan 2024

1 inspections

5 intermediate

4 basic

Jan

Feb 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
spray bottle observed adjacent to food and not labeled with content name
DAL-4*14 Hands wash procedures-without soap−5
employee washed hands without using soap

Basic (6)

−12 pts

DAL-2*27 Cooling method, criteria - placing the food in shallow pans−2
Pot was observed on floor , cooling from cooking with out cover
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Aluminum foil shall be removed on shelf and another surface material used
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
flour bag observed on floor, shall be 6 inches off floor
DAL-6*31 Individual, disposable towels−2
Mens RR observed no paper towels
DAL-7*42 Dirty nonfood contact surfaces−2
Fan covers in the RIC shall be clean to sight form any dust debris
DAL-8*47 Other Violations−2
choke poster needs to be displayed

Base deductions−22 pts

Jan 24

Routine InspectionScore: 79

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*07 Molluscan shellfish from an approved source (NSSP listed sources)−5
observed shrimp in ziploc bags in RIC for sale, must be labeled properly
DAL-4*10 Clean Sight and Touch−5
food debris observed in microwave inner door and top
DAL-5*20 Grease Trap Tickets−5
grease trap ticket shall be kept in record
DAL-8*19 Water & Plumbing in good repair- per code−5
hot water not turning off in 3 comp sink / leaking at knob
DAL-9*18 Use toxic according to manufacturer direction−5
keep a bucket of sanitizing solution at 50-100ppm of Cl

Basic (4)

−8 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Cheese in RIC do not have date mark posted
DAL-3*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in buckey between use
DAL-6*34 Pest Control−2
pet control invoice needs to be kept in file
DAL-7*21 RFSM - Not On Site−2
No RFSM on site

Base deductions−33 pts

Oct 23

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean all food contact surfaces for sight/touch
DAL-2*14 When to wash hands−5
Staff must wash hands after every contamination
DAL-3*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days.

Basic (9)

−18 pts

DAL-4*21 RFSM - Not On Site−2
No certified food manager available- second warning. Information for classes provided.
DAL-5*22 Accredited food handler certificate - 60 days−2
No food handling training for staff. All food handlers must be trained/state approved training (repeat)
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking required on ready to eat foods stored inside of coolers
DAL-7*31 No soap at handsink−2
Provide soap at handsink-kitchen.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed open employee drinking cup on food prep table. Store in a designated area.
DAL-9*42 Dirty nonfood contact surfaces−2
Heavy grease build up seen on exterior of equipment. Clean floors throughout. Repair faucet at 3 comp sink. Must be able to wash dishes frequently. Overall sanitation must improve.
DAL-10*43 Light bulbs, light shields provided−2
Replace missing lights (under vent system)
DAL-11*45 Premises shall be maintained in good repair−2
Clean and organize all storage areas- kitchen
DAL-12*47 Other Violations−2
Provide a current pest control report

Base deductions−33 pts

Mar 23

Routine InspectionScore: 81

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-11*07 Food obtained from sources that comply with applicable laws−5
from approved source

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
cooked rte food stored inside ric must be date marked
DAL-2*29 Sanitizing solutions, testing devices−2
provide chemical test strips
DAL-3*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety
DAL-4*45 Mats / Duckboards nonabsorbent−2
hang wet mops to dry
DAL-5*31 Individual, disposable towels−2
no paper towels observed at front hand sink
DAL-6*42 Ventilation hood systems−2
vent a hood filters must be cleaned
DAL-7*47 Other Violations−2
provide current pest control record
DAL-8*36 Cloths in-use for wiping between uses stored−2
properly store wet wiping towels
DAL-9*27 Cooling method, criteria - using ice bath−2
beans observed cooling at room temperatures
DAL-10*32 Equipment and Utensils Durability and Strength−2
use food grade containers

Base deductions−25 pts

Sep 22

Routine InspectionScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-10*20 Grease Trap Tickets−5
MOST RECENT GREASE TRAP FROM 02-2022. MISSING MAY AND AUGUST. CLEAN EVERY 90 DAYS AND HAVE PAPER WORK ON SITE.

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
RFSM NOT ONSITE.
DAL-2*47 Handler-Certificate Not on site−2
TEXAS FOOD HANDLER CARDS NOT ONSITE.
DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSILS STORE IN HAND SINK LOCATED IN FRONT, HAND SINK IS FOR WASHING HANDS ONLY.
DAL-4*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON FANS OF REACH IN COOLER, CLEAN.
DAL-5*43 Ventilation,mechanical−2
INSIDE OF ESTABLISHMENT IT WAS 88F, PROVIDE WORKING AC OR OTHER MEANS OF COOLING TO REMOVE EXCESS HEAT FOR EMPLOYEES.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED WATER BOTTLES ON FOOD CONTACT SURFACES, NO DRINKING IN KITCHEN.
DAL-7*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
OBSERVED LEAK COMING FORM FAUCET OF 3 COMP SINK, REPAIR.
DAL-8*24 Food Label- manufacture/packer/distrubtor name−2
OBSERVED SALVADORIAN CHEESE AND CREMA BEING SOLD WITHOUT LABEL. PROVIDE LABEL.
DAL-9*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
PROVIDE DATE MARK FOR PACKAGED CHEESE AND CREMA LOCATED IN FRONT RIC.
DAL-11*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
PEST CONTROL RECORDS NOT ONSITE.

Base deductions−25 pts

Aug 21

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL EXPIRED FOOD ITEMS
DAL-7*14 When to wash hands−5
LACK OF HAND WASHING
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL

Basic (7)

−14 pts

DAL-1*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
FOOD ITEMS STORED ON TRASH CAN
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
PROVIDE FOR PACKAGE FOOD ITEMS
DAL-4*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-6*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL FOOD ITEMS
DAL-10*21 RFSM - Not On Site−2
REGISTER CFM WITH CITY OF DALLAS

Base deductions−29 pts

Feb 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL
DAL-4*02 Cold Hold (41øF/45øF or below)−5
CAUILIFLOWER 71*F STORED AT ROOM TEMPERATURE; MANUFACTURE STATES KEEP REFRIGERATED. OBSERVED MOLD LIKE SPOTS ON FOOD
DAL-7*18 Toxic items storage adjacent to food/utensils−5
SANITIZER STORED NEXT TO FOOD ITEMS

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOWL STORED IN FOOD ITEMS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-8*35 Hair Restraints effective−2
PROVIDE FOR ALL

Base deductions−25 pts

Jun 20

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
VEGETABLE 85*F STORED ON PREP TABLE
DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-3*18 Toxic items labeling-non original container−5
PROVIDE FOR ALL
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED RTE FOODS

Basic (2)

−4 pts

DAL-5*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD CONTAINERS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−24 pts

Nov 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS STORED AT ROOM TEMPERATURE 71*F (V. DESTROYED)
DAL-6*10 Clean Sight and Touch−5
CLEAN BOTTOM OF COOLER

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*47 Other Violations−2
REPAIR PIPES AT 3 COMP SINK ; OWNERSHIP ON C/O ,PERMIT AND SALE TAX DOESN'T MATCH

Base deductions−22 pts

May 19

Routine InspectionScore: 80

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure that food containers with out day or date marking must be disposed to avoid cross contamination
DAL-3*07 Food obtained from sources that comply with applicable laws−5
shell fish without tag harvesting must be have tag harvesting from regulatory authority
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw food and cooked food together inside cooler units must be have separate all food to avoid cross contamination

Basic (4)

−8 pts

DAL-2*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-4*24 Shellfish tag - date of harvesting−2
shellfish with out tag or stock identification must b e have stock identification
DAL-6*26 Advisory-"consuming raw or undercooked#" text−2
missing advisory information on menu must be have advisory information
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marking to avoid cross contamination

Base deductions−28 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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