What is Paradiso/botanist's health inspection score?

Paradiso/botanist has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Paradiso/botanist last inspected?

Paradiso/botanist was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paradiso/botanist have?

Paradiso/botanist has 58 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paradiso/botanist safe to eat at?

Paradiso/botanist has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Paradiso/botanist

Name: Paradiso/botanist
Address: 308 N BISHOP AVE #BU2, Dallas, 75208
Rating: 40

308 N BISHOP AVE #BU2, Dallas

Data may be outdated — inspected 12/22/2023

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0Poor

Oak Cliff

Ranked #340 of 400 in Oak Cliff

Declining

6 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

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

Employee illness

Sick employee handling food — illness transmission 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

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

-6 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

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308 N BISHOP AVE #BU2, Dallas, TX 75208

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Violation Timeline

Sep 2019

1 inspections

3 basic

Sep

Jul 2021

1 inspections

5 intermediate

10 basic

Feb 2022

1 inspections

5 intermediate

10 basic

Feb

Oct 2022

1 inspections

2 intermediate

7 basic

Jun 2023

1 inspections

1 intermediate

6 basic

Jun

Dec 2023

1 inspections

3 intermediate

6 basic

Inspection History

6 records on file

6 Routine

Dec 23

Routine InspectionLatestScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
leak behind dishwasher sink needs to be repaired
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cold hold in WIC shall be at 41 or below
DAL-8*10 Other sanitizer use - manufacturer label direction−5
need to provide bucket of sanitize solution at all times between 50-100ppm Cl

Basic (6)

−12 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in bucket between uses
DAL-3*31 Individual, disposable towels−2
shall have towel dispenser working in back hand sink
DAL-4*42 Ventilation hood systems−2
vent hood shall be clean from dust to sight
DAL-5*43 Light bulbs, light shields provided−2
light needs to be replaced in RIC
DAL-6*27 Cool TCS foods using proper methods−2
provide smaller portions in WIC
DAL-9*47 Other Violations−2
choke poster shall be displayed

Base deductions−27 pts

Jun 23

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
DAL-2*32 Damaged Equipment−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*31 Handwashing lavatory - used for other purpose−2

Base deductions−17 pts

Oct 22

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*12 Applicant must report vomiting symptoms−5
Provide guidance for the cleanup of bodily fluid and or bioharzads bloodborne pathogen spill kit
DAL-5*10 Clean Sight and Touch−5
Clean can opener and holder > observed with product debris / accumulation. Inside upper panel of ice maker observed with mold-like substance.

Basic (7)

−14 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee beverage on prep table
DAL-3*39 Store equipment & utensils in a clean, dry place−2
Use proper scoops to dispense products (dry ingredient bins w/bowls). Store ice scoop on/in clean sanitized surface.
DAL-4*40 Store single-service item in original package−2
maintain coffee filters in plastic bag when not in use
DAL-6*30 Does Establishment have a current valid permit posted?−2
Post health permit in public view
DAL-7*42 Dirty nonfood contact surfaces−2
Fan covers inside WIC and vent of ice machine observed w/heavy dust accumulation
DAL-8*43 Light - 50 foot : Food and utensils area−2
Replace broken lights inside RIF
DAL-9*47 RFSM Certificate - Not Display−2

Base deductions−24 pts

Feb 22

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. CHICKEN STORED ABOVE R. BEEF
DAL-8*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 47.1 & P. SAUCE 60.0
DAL-11*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-13*18 Toxic items storage adjacent to food/utensils−5
LABEL TOXICS

Basic (10)

−20 pts

DAL-1*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-2*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-3*21 Demonstrateion of knowledge by PIC−2
LACK OF KNOWLEDGE
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-7*32 Damaged Equipment−2
DAL-9*35 Jewelry Prohibition−2
DAL-10*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO STORE FOOD EQUIPMENT
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FRP & GASKETS
DAL-14*34 Outer openings:closing holes, gaps−2
DAL-15*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

Base deductions−45 pts

Jul 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 47*F, SLICED TOMATOES 56*F, OLIVES 57*F, CUT GRAPEFRUIT 59*F
DAL-5*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEES HANDLING RTE FOOD ITEMS WITH BARE HANDS
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED WITH RTE FOODS
DAL-9*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-10*18 Toxic items storage adjacent to food/utensils−5
TOXIC ITEM STORED WITH CUSTOMER FOOD ITEMS

Basic (10)

−20 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS :OBSERVED FLIES LANDING ON FOOD
DAL-3*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-4*45 Premises shall be maintained in good repair−2
OBSERVE CONDENSATION LEAKING FROM VENT IN PIZZA AREA
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED HANDLES STORED IN FOOD ITEMS
DAL-7*34 Pest control-routine inspections for−2
NO RECORDS PROVIDED
DAL-11*32 Approved Food Contact Equip.−2
OBSERVED WIPING CLOTH UNDER CUTTING BOARDS; WIPING CLOTH COVERING OPEN FOOD ITEMS
DAL-12*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-13*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HANDSINK; ITEMS STORED IN HANDSINK
DAL-14*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED FLIES LANDING ON FOOD ITEMS
DAL-15*38 Thawing. under running water criteria - water velocity−2
OBSERVED CHICKEN IN HANDSINK

Base deductions−45 pts

Sep 19

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM certification must be have FSM registered with the city
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level must be 6 inches out the floor level
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
100 ppm Quat concentration at sanitizer bucket must be 200-400 ppm Quat concentration

Base deductions−6 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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