What is Pupuseria Carolina's health inspection score?

Pupuseria Carolina has a SafeDine safety score of 30 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pupuseria Carolina last inspected?

Pupuseria Carolina was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pupuseria Carolina have?

Pupuseria Carolina has 93 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pupuseria Carolina safe to eat at?

Pupuseria Carolina has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pupuseria Carolina serve?

Pupuseria Carolina serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pupuseria Carolina

Name: Pupuseria Carolina
Address: 9334 E RL THORNTON FRWY B2, Dallas, 75228
Rating: 30

9334 E RL THORNTON FRWY B2, Dallas

Data may be outdated — inspected 2/12/2024

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0Poor

American•East Dallas

Ranked #377 of 424 in East DallasBetter than 17% of american restaurants

Declining

10 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 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

9334 E RL THORNTON FRWY B2, Dallas, TX 75228

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Violation Timeline

Sep 2019

1 inspections

1 intermediate

1 basic

Sep

Mar 2020

1 inspections

2 intermediate

11 basic

Oct 2020

1 inspections

3 intermediate

8 basic

Oct

Apr 2021

1 inspections

4 intermediate

11 basic

May 2021

1 inspections

4 basic

May

Nov 2021

1 inspections

2 intermediate

7 basic

Jun 2022

1 inspections

2 intermediate

5 basic

Jun

Jan 2023

1 inspections

2 intermediate

6 basic

Aug 2023

1 inspections

2 intermediate

10 basic

Aug

Feb 2024

1 inspections

3 intermediate

9 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above cooked/rte food
DAL-4*10 Clean Sight and Touch−5
clean food contact surfaces/utensils/ equipment
DAL-11*19 Water & Plumbing in good repair- per code−5
leaking [pipe under hand sink

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, oven, grills, shelves, freezer, clean pipe under 3 com sink, hand sink
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
clean vent a hood
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed food stored under hand sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket-observed wet cloths sit on prep tables
DAL-8*22 Accredited food handler certificate - 60 days−2
all employees need food handler cards
DAL-9*39 Cutting surfaces.−2
resurface cutting boards
DAL-10*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-12*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−33 pts

Aug 23

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat stored above raw fish in ric
DAL-12*10 Clean Sight and Touch−5
clean food contact surfaces-shelves/food prep area

Basic (10)

−20 pts

DAL-1*33 Service sink or one curbed cleaning facility provided−2
service sink used for dump dirty water not as storage of clean utensils
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-3*35 Jewelry Prohibition−2
jewelry not allowed while you prepared food
DAL-4*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
observed thawing raw chicken and raw fish on room temperature
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, grills, tables, shelves-dry products
DAL-6*39 Store all equipment & utensil covered or inverted−2
invert clean plates
DAL-7*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor-store food 6 inches off the floor
DAL-11*24 Food Labeling- with common name of the food−2
label food products with common name of product

Base deductions−30 pts

Jan 23

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*03 Food products not maintained at 135øF or above−5
chicken 111 degrees f
DAL-8*19 Water & Plumbing in good repair- per code−5
repair leaking faucets on mop sink and 3 com sinks

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, shelves, gaskets, microwave
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-4*22 Accredited food handler certificate - 60 days−2
provide food handler cards-new employees
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing method under cold running water

Base deductions−22 pts

Jun 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer solution was low (0 ppm Cl)
DAL-7*14 When to wash hands before donning new gloves−5
When putting new gloves must wash hands.

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Wiping cloths not stored in adequate sanitizer solutions
DAL-2*21 RFSM - Not On Site−2
RFSM certificate expired
DAL-3*31 Handwashing lavatory - used for other purpose−2
Unnecessary items in hand sink
DAL-4*42 Dirty nonfood contact surfaces−2
Clean gaskets and vents of vent hood
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Plastic bag in ice machine and scoop laying flat

Base deductions−20 pts

Nov 21

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish stored above red sauce

Basic (7)

−14 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-4*47 Other Violations−2
mop sink needs to be used for dirty water organize kitchen remove all unnecessary articles
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
observed utensils sit on floor
DAL-8*42 Dirty nonfood contact surfaces−2
clean coolers, freezers
DAL-9*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink wash rinse sanitize air drying

Base deductions−24 pts

May 21

Follow-up InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Sanitizing solutions, testing devices−2
provide qua test strips
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food-chips
DAL-3*42 Dirty nonfood contact surfaces−2
clean freezer, gaskets, caulk
DAL-4*47 Other Violations−2
provide chocking poster remove wood under freezer

Base deductions−8 pts

Apr 21

Routine InspectionScore: 73

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items stored above food/utensils−5
oven cleaner stored above rte food
DAL-5*03 Food products not maintained at 135øF or above−5
rice 120.3 degrees f
DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-9*10 Clean Sight and Touch−5
clean ice machine

Basic (11)

−22 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-4*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
cold running water not room temperatures
DAL-7*35 Hair Restraints effective−2
cover hair
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-12*42 Dirty nonfood contact surfaces−2
clean coolers, caulk around sink, shelves
DAL-13*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-14*39 Store all equipment & utensil covered or inverted−2
invert utensils/plates
DAL-15*32 Equipment & Utensils resistant pit,chip, crazing−2
food containers-water container damaged

Base deductions−42 pts

Oct 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
clean ice machine, sink
DAL-3*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-10*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-4*39 Cutting surfaces.−2
resurface cutting boards
DAL-5*41 Food storage containers, identified with common name of food.−2
provide label for food storage containbers
DAL-6*47 Handwashing signage−2
provide
DAL-7*22 Washing hands only at a designated hand sink−2
observed employee washed hands at 3 com sink
DAL-8*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, shelves
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days
DAL-11*24 Food Label- manufacture/packer/distrubtor name−2

Base deductions−31 pts

Mar 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above raw fish
DAL-9*10 Clean Sight and Touch−5
clean prep table

Basic (11)

−22 pts

DAL-2*47 Handwashing signage−2
provide hand washing sign
DAL-3*39 Store equipment & utensils - avoid contamination−2
observed mops handle store next to clean utensils
DAL-4*42 Dirty nonfood contact surfaces−2
clean coolers, freezer, gaskets
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
food exposed to environmental contamination
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-7*22 Handlers-Certificate Not On Site−2
food handler card expired
DAL-8*32 Equipment and Utensils Durability and Strength−2
shopping bags used as food storage containers (reheat rice in shopping bag in microwave)
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink sit on prep table
DAL-11*45 Drying Mops-air dry−2
DAL-12*34 Pest control-routine inspections for−2
observed fruit flies
DAL-13*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedure about vomiting/diarrhea events

Base deductions−32 pts

Sep 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
DIRTY ICE MACHINE

Basic (1)

−2 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
KEEP HAND SINK EMPTY

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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