What is Pollo Campero -cockrell Hill's health inspection score?

Pollo Campero -cockrell Hill has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pollo Campero -cockrell Hill last inspected?

Pollo Campero -cockrell Hill was last inspected on October 23, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pollo Campero -cockrell Hill have?

Pollo Campero -cockrell Hill has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pollo Campero -cockrell Hill safe to eat at?

Pollo Campero -cockrell Hill has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pollo Campero -cockrell Hill serve?

Pollo Campero -cockrell Hill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pollo Campero -cockrell Hill

Name: Pollo Campero -cockrell Hill
Address: 1703 N COCKRELL HILL RD, Dallas, 75211
Rating: 63

1703 N COCKRELL HILL RD, Dallas

Data may be outdated — inspected 10/23/2021

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0Fair

American•West Dallas

Ranked #163 of 356 in West DallasBetter than 17% of american restaurants

Stable

8 inspections

Last: Oct 23, 2021

low confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

54 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

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 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

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) which is computed during our regular data sync.

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

1703 N COCKRELL HILL RD, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

1 basic

Feb

Aug 2019

1 inspections

3 intermediate

12 basic

Oct 2019

1 inspections

2 intermediate

9 basic

Oct

Apr 2020

2 inspections

2 intermediate

5 basic

Oct 2020

1 inspections

3 basic

Oct

Apr 2021

1 inspections

2 intermediate

3 basic

Oct 2021

1 inspections

6 basic

Oct

Inspection History

8 records on file

7 Routine1 Follow-up

Oct 21

Routine InspectionLatestScore: 90

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*31 No soap at handsink−2
No soap at back hand sink
DAL-2*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean the exterior of reach in coolers ( chicken )
DAL-4*39 No towel dried after cleaning & sanitiziing−2
Observed staff storing wet dishes- allow time to dry
DAL-5*32 Damaged Equipment−2
Cabinet doors at front cash register
DAL-6*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Provide hot water at front hand sink, including the womens rest room

Base deductions−12 pts

Apr 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 Hand sink water temperature below 110'F−5
hand sinks hot water fluctuating between 98 F and 106.5 F must be maintain at 110 f to avoid employee contamination
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
concentration at dish washing machine at 25 ppm chlorine concentration must be maintain at 50 ppm chlorine concentration

Basic (3)

−6 pts

DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood dirty must be clean to avoid contamination
DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
PIC must be ensure hot water are available on hand sinks in all areas at 110 F minimum
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors inside the cooler units dirty with soils, litter and stagnant water with grease must be clean to avoid cross contamination walls and ceiling dirty in different areas must be clean to avoid cross contamination

Base deductions−16 pts

Oct 20

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind cooking equipment dirty with grease spills and food debris must be clean to avoid contamination ceiling in different areas dirty with soils, dust and grease accumulations must be clean to avoid cross contamination
DAL-2*45 Premises shall be maintained in good repair−2
ceiling tiles inside store area moved or have gaps between ribs must be replace or repair to proper condition
DAL-3*45 First Aid−2
missing first aid kit on site must be have first aid kit on site

Base deductions−6 pts

Apr 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
knifes wall holders dirty with grease and soils accumulations must be clean to avoid cross contamination cooler units dirty outside and inside with grease, soils accumulations and debris must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
shield light broken on prep area must be replace or repair to avoid chemical contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler units dirty with food debris, spills and drippings must be clean to avoid cross contamination

Base deductions−9 pts

Apr 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
DAL-4*39 Soda nozzles and ice bin clean to remove soil−2

Base deductions−11 pts

Oct 19

Follow-up InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
DAL-6*19 No Hot Water / Water heater 50 gallon min.−5
not hot water at premises 109 F max must be maintain hot water demands during operational hours of 110 F and above to avoid cross contamination by employees

Basic (9)

−18 pts

DAL-1*34 Outer openings:closing holes, gaps−2
wall with holes in all areas must be closed all holes in all areas including walls and ceilings
DAL-3*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-4*45 Premises:Cleaning, frequency and restrictions−2
external premises dirty must be clean to avoid contamination
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
fan vents at WI cooler units dirty with soils debris and grease accumulations must be clean to avoid contamination regular a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-7*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-8*21 RFSM - Not On Site−2
RFSM not on site must be have FSM registered with the city
DAL-9*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
establishment not having sufficient hot water on demand must be at 110 F or above temperatures during operational hours
DAL-10*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
low sanitizing concentration at sanitizer buckets sanitizer buckets in all areas at 100 ppm Quat concentration sanitizing solutions must be at 200- 400 Quat concentration at sanitizer buckets in all areas
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
floors walls and ceiling dirty with food debris soils accumulations and grease accumulations

Base deductions−28 pts

Aug 19

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-5*14 When to wash hands before donning new gloves−5
donning gloves without washing hands
DAL-6*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 sec (warning)
DAL-9*02 Cold Hold (41øF/45øF or below)−5
cold slaw 48.0F

Basic (12)

−24 pts

DAL-1*32 Damaged Equipment−2
repair / remove all non-working equipment
DAL-2*34 Outer openings:closing holes, gaps−2
close all holes and gaps
DAL-3*38 Thawing. under running water criteria−2
improper thawing of frozen foods
DAL-4*43 Light bulbs, light shields provided−2
repair lights and shields in kitchen shield lights inside RIC(s)
DAL-7*35 Jewelry Prohibition−2
no jewelry allowed ( bracelets & watches etc)
DAL-8*47 Conditions of Permit-in use of food equipment−2
Post sign “ Current Health inspection is available upon request”
DAL-10*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-11*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fruit flies
DAL-12*21 RFSM - Not On Site−2
no RFSM on duty during inspection
DAL-13*22 Handlers-Certificate Not On Site−2
Certify all staff (warning)
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
clean gaskets walls & Fan vent covers
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2
improper date marking on prepared foods

Base deductions−39 pts

Feb 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the freezer

Basic (1)

−2 pts

DAL-2*31 Individual, disposable towels−2

Base deductions−7 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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