What is Pollo Regio's health inspection score?

Pollo Regio has a SafeDine safety score of 67 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 Regio last inspected?

Pollo Regio was last inspected on March 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pollo Regio have?

Pollo Regio has 87 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pollo Regio safe to eat at?

Pollo Regio has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pollo Regio

Name: Pollo Regio
Address: 4416 LIVE OAK ST, Dallas, 75204
Rating: 67

4416 LIVE OAK ST, Dallas

Data may be outdated — inspected 3/21/2023

▲Improving

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0Fair

Uptown

Ranked #448 of 750 in Uptown

Improving

10 inspections

Last: Mar 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

39 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

Cross-contamination

Raw and cooked foods not properly separated

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

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

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4416 LIVE OAK ST, Dallas, TX 75204

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Violation Timeline

Feb 2019

1 inspections

5 intermediate

10 basic

Feb

Mar 2019

1 inspections

3 intermediate

7 basic

Sep 2019

1 inspections

4 intermediate

9 basic

Sep

Oct 2019

1 inspections

4 intermediate

3 basic

Apr 2020

1 inspections

2 intermediate

7 basic

Apr

Dec 2020

1 inspections

3 intermediate

2 basic

May 2021

1 inspections

1 intermediate

9 basic

May

Nov 2021

1 inspections

2 intermediate

6 basic

Jun 2022

1 inspections

2 intermediate

4 basic

Jun

Mar 2023

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Mar 23

Routine InspectionLatestScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
Pump grease trap every 90 days and keep record

Basic (3)

−6 pts

DAL-2*40 Handle & dispense of cleaned utensils, single-use−2
Arrange single use utensils the same direction
DAL-3*42 Dirty nonfood contact surfaces−2
Clean under 3CS and vent hood
DAL-4*45 Premises shall be maintained in good repair−2
Fix wall in walk in to make smooth/cleanable

Base deductions−11 pts

Jun 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Pico found at 50'f, keep at 41'f or lower
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix faucet at 3CS

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
Obtain RFSM
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all prepared RTE food
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
Re-label bulk items
DAL-6*42 Dirty nonfood contact surfaces−2
Clean water near 3CS

Base deductions−18 pts

Nov 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Salsa bar salsa was found at 48'f
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix leak at mop sink

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
Re-new RFSM
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-5*34 Pest control-routine inspections for−2
Flies observed, do not prop open back door
DAL-6*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer bucket
DAL-7*42 Dirty nonfood contact surfaces−2
Clean all drains and chip holder and floors
DAL-8*45 Premises shall be maintained in good repair−2
Replace light under vent hood

Base deductions−22 pts

May 21

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicken 41F, pico de gallo 53F

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*31 Individual, disposable towels−2
DAL-5*32 Approved Food Contact Equip.−2
Replace residential freezer with commercial.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Flies observed throughout.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate employee beverages from customer products in RIC.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors throughout. Clean fan covers at WIC.
DAL-10*45 Premises shall be maintained in good repair−2
Repair holes in wall where needed.

Base deductions−23 pts

Dec 20

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chorizo stored on a top shelf adjacent to pastries(pineapple).
DAL-3*03 Food products not maintained at 135øF or above−5
beef patties-115 degrees F; chicken-115 degrees F
DAL-4*18 Toxic items storage adjacent to food/utensils−5
sanitizer bucket stored next to wrap to cover foods

Basic (2)

−4 pts

DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
renew your RFSM
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
warmer set at 118 degrees F

Base deductions−19 pts

Apr 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ham 48 F cheese 46 F
DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine.

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use towels under cutting board.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−24 pts

Oct 19

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
SANITIZER BUCKET 200+PPM CHLORINE- COS
DAL-3*18 Toxic items labeling for original container−5
RELABEL SANITIZER BUCKETS
DAL-4*03 Food products not maintained at 135øF or above−5
BEEF 115 DEGREE F- REHEAT/REPLACE- COS
DAL-5*14 When to wash hands before donning new gloves−5
WASH HANDS BEFORE DONNING GLOVES

Basic (3)

−6 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR PERSONAL ITEMS
DAL-6*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-7*47 Handwashing signage−2

Base deductions−26 pts

Sep 19

Routine InspectionScore: 77

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
pico de gallo 48 F, shredded chicken 46 F, ham 47 F
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Several dented cans.
DAL-4*14 When to wash hands before donning new gloves−5

Basic (9)

−18 pts

DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*32 Approved Food Contact Equip.−2
Replace residential freezer with a commercial unit.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-8*35 Hair Restraints effective−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*40 Handle & dispense of cleaned utensils, single-use−2
DAL-11*41 Food storage containers, identified with common name of food.−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.
DAL-13*45 Unnecessary articles prohibited−2
Store personal items/backpack in designated area.

Base deductions−38 pts

Mar 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items storage adjacent to food/utensils−5

Basic (7)

−14 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*32 Maintain in Good Repair−2
REPLACE ALL BROKEN GASKETS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-10*41 Food storage containers, identified with common name of food.−2

Base deductions−29 pts

Feb 19

Routine InspectionScore: 66

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*14 When to wash hands as often as necessary during prep−5
Employee did not wash hands between different tasks.
DAL-4*01 Cooling -- within 2 hours, 135-70øF−5
Chicken soup broth cooling at room temp 107 F.
DAL-12*03 Food products not maintained at 135øF or above−5
chicken 117 F
DAL-13*10 Clean Sight and Touch−5
Clean inside ice machine and around soda nozzles.
DAL-14*07 Packaged food shall be labeled as specified in law−5
torillas

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open beverages on prep table.
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-5*32 Damaged Equipment−2
Replace damaged utensils on cook line.
DAL-6*33 Rinsing procedures - 3 compartment sink−2
Observed employee failing to sanitize equipment in sink.
DAL-7*42 Dirty nonfood contact surfaces−2
Heavy build-up on grill. Clean vent hood filters and wall around grill area.
DAL-8*47 Other Violations−2
Vent hood filters must fit properly. Gaps observed throughout the system.
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-10*39 Cutting surfaces.−2
DAL-11*29 Sanitizing solutions, testing devices−2
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−45 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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