What is Rafa's Cafe Mexicano's health inspection score?

Rafa's Cafe Mexicano has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rafa's Cafe Mexicano last inspected?

Rafa's Cafe Mexicano was last inspected on November 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rafa's Cafe Mexicano have?

Rafa's Cafe Mexicano has 90 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rafa's Cafe Mexicano safe to eat at?

Rafa's Cafe Mexicano has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Rafa's Cafe Mexicano serve?

Rafa's Cafe Mexicano serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rafa's Cafe Mexicano

Name: Rafa's Cafe Mexicano
Address: 5617 W LOVERS LN, Dallas, 75209
Rating: 39

5617 W LOVERS LN, Dallas

Data may be outdated — inspected 11/7/2023

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0Poor

Cafe•Love Field

Ranked #352 of 396 in Love FieldBetter than 22% of cafe restaurants

Improving

10 inspections

Last: Nov 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

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

-10 pts

Potential hazards • 5 pts each

Basic

-15 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

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (39/100) 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

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5617 W LOVERS LN, Dallas, TX 75209

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

4 basic

Jan

Jul 2019

1 inspections

3 intermediate

3 basic

Jan 2020

1 inspections

4 intermediate

8 basic

Jan

Feb 2020

1 inspections

2 intermediate

6 basic

Aug 2020

1 inspections

3 intermediate

5 basic

Aug

Feb 2021

1 inspections

4 intermediate

11 basic

Apr 2021

1 inspections

4 intermediate

5 basic

Apr

Nov 2021

1 inspections

2 intermediate

5 basic

Apr 2023

1 inspections

5 intermediate

4 basic

Apr

Nov 2023

1 inspections

1 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean soda gun at bar>observed with a lot of build-up

Basic (9)

−18 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-3*24 Food Labeling- with common name of the food−2
Label all sauces/condiments/syrups in non-original containers
DAL-4*29 Food thermometers--small diameter probe−2
Provide probe thermometer to measure food temperatures accurately
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not wrap equipment in aluminum foil
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Remove frost in freezer where margarita glasses kept
DAL-7*39 Cutting surfaces.−2
replace any worn cutting boards
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk food container
DAL-9*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-10*45 Premises shall be maintained in good repair−2
Repair holes in dry storage

Base deductions−23 pts

Apr 23

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cut tomatoes @ 47.6 F, salsa @ 48.3 F, cheese @ 65.8 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed chicken @ 11.8 F and beef @ 121.2 F
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over RTE food
DAL-4*10 Clean Sight and Touch−5
Clean moldy soda gun
DAL-5*19 Backflow prevention device - installed−5
Install backflow device on every hose connection

Basic (4)

−8 pts

DAL-6*21 RFSM - Not On Site−2
Last warning
DAL-7*36 Cloths in-use for wiping between uses stored−2
Remove wet-cloth from under cutting board
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dirty venthood, wic shelves, baseboards
DAL-9*47 Handwashing signage−2

Base deductions−33 pts

Nov 21

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty soda nozzles in kitchen.
DAL-2*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days and records kept on site for 3 years.

Basic (5)

−10 pts

DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on floor in dry storage.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor and walls in dry storage.
DAL-6*45 Lockers to be used to store personal items−2
Store personal items in appropriate place.
DAL-7*47 Handwashing signage−2
Need handwash signage in restrooms.
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed equipment stored in handwash sink at bar.

Base deductions−20 pts

Apr 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands after handling soiled equip/utensil−5
Observed handling soiled items, going outside, and then handling clean plates without washing hands
DAL-4*10 Clean Sight and Touch−5
Observed dirty knives stored. Observed dirty soda nozzle at bar.
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed different types of raw meats (beef, chicken, pork) stored together over raw shrimp
DAL-9*18 Single Service-no deleterious substances−5
Observed melting plastic wrap on rice

Basic (5)

−10 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed jackets on dry storage shelf, phone and personal drink on prep table
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knife stored under countertop equipment, tongs stored on equipment handles.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towel use as non-slip mat under cutting board
DAL-6*43 Light bulbs, light shields provided−2
Observed light out under vent hood, other light missing light shield
DAL-8*31 Hand sinks: number installed for convenient use−2
Set up hand sink at bar: designate sink as hand washing only and provide soap, paper towels, and a hand wash sign.

Base deductions−30 pts

Feb 21

Routine InspectionScore: 73

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over vegetables, raw egg over vegetables, fully cooked sausage with raw beef. Observed cutting raw meat and raw vegetables on same surface.
DAL-2*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed surfaces not sanitized
DAL-3*14 Gloves single use−5
Observed handling raw shrimp wiping gloves on pants, then handling RTE foods without washing hands or changing gloves.
DAL-4*18 Single Service-no deleterious substances−5
Observed melting plastic wrap on rice

Basic (11)

−22 pts

DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-6*31 Handwashing lavatory - accessible−2
Observed placing items in hand sink
DAL-7*32 Equipment has cracks and corners−2
Observed broken/cracked food container
DAL-8*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths left on prep tables. No sanitizer bucket.
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls/cups used as scoop. Observed ice scoop handle in ice.
DAL-11*40 Reuse of single service articles−2
observed reusing single-use containers
DAL-12*42 Dirty nonfood contact surfaces−2
Observed dirty throughout (walls, outsides of food containers, shelves, floor, cooking equipment, RIC handles)
DAL-13*43 Ventilation hood-prevent grease dripping−2
Observed grease dripping from overhead vent
DAL-14*45 Premises shall be maintained in good repair−2
Observed hand sink faucet handles needs repair
DAL-15*46 Enclosed toilet room w/self closing doors−2
Observed no self-closing mechanism on restroom doors

Base deductions−42 pts

Aug 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed rice 130 degrees F
DAL-2*10 Clean Sight and Touch−5
DAL-3*19 Plumbing design, construction, and install.−5
Observed backflow prevention device on dish machine leaking

Basic (5)

−10 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed glasses in bar hand sink
DAL-5*34 Outer openings:closing holes, gaps−2
Observed hole around AC unit
DAL-6*42 Dirty nonfood contact surfaces−2
Cleaning needed throughout kitchen (walls, shelves, vent)
DAL-7*45 Drying Mops-air dry−2
Hang mop to air dry
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide covered trash in employee restroom.

Base deductions−25 pts

Feb 20

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheddar 53.4 degrees F, diced tomato 48.6 degrees F.
DAL-2*18 Single Service-no deleterious substances−5
Observed microwaving plastic cling wrap

Basic (6)

−12 pts

DAL-3*29 Food thermometers provided and accessible−2
Observed missing thermometers
DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed filling ice water pitcher from hand sink
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil as shelf liner, plywood in windows.
DAL-6*38 Thawing. under running water criteria - water velocity−2
Observed thawing beef in still water
DAL-7*39 Equipment in good repair and proper adjustment.−2
Resurface or replace cutting board
DAL-8*45 Premises shall be maintained in good repair−2
Repair leaky faucet and flooring

Base deductions−22 pts

Jan 20

Routine InspectionScore: 79

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed rice 111 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can
DAL-3*10 Clean Sight and Touch−5
Observed dirty interior ice machine panel, debris on clean dishes, drink nozzle holster dirty
DAL-4*20 Grease Trap Tickets−5
Service grease trap at least every 90 days.

Basic (8)

−16 pts

DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed plywood and cardboard around windows
DAL-6*34 Insect control devices-not over food/food prep−2
Observed insect devices over food contact surfaces.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food in WIC and dry storage covered.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Observed damaged food containers.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label bulk food containers with common name of food.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty floor, standing water in back, dirty shelves, dirty outside of containers, dirty walls. Deep cleaning needed throughout kitchen.
DAL-11*45 Premises shall be maintained in good repair−2
Observed damaged concrete in kitchen. 3-comp faucet needs repair.
DAL-12*46 Enclosed toilet room w/self closing doors−2
Bathroom door must be self-closing and kept closed.

Base deductions−36 pts

Jul 19

Routine InspectionScore: 85

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair leak from 3 comp sink faucet
DAL-5*18 Medicines labeled and stored properly−5
Do not store medicines in cooler with other food items
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 No soap at handsink−2
DAL-4*22 Handlers-Certificate Not On Site−2

Base deductions−21 pts

Jan 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-6*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
raw meat on floor of walk in cooler
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*31 Individual, disposable towels−2

Base deductions−18 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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