What is Refresqueria LA Botana #3's health inspection score?

Refresqueria LA Botana #3 has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Refresqueria LA Botana #3 last inspected?

Refresqueria LA Botana #3 was last inspected on January 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Refresqueria LA Botana #3 have?

Refresqueria LA Botana #3 has 38 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Refresqueria LA Botana #3 safe to eat at?

Refresqueria LA Botana #3 has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Refresqueria LA Botana #3 serve?

Refresqueria LA Botana #3 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Refresqueria LA Botana #3

Name: Refresqueria LA Botana #3
Address: 11200 HARRY HINES BLVD #H3, Dallas, 75229
Rating: 41

11200 HARRY HINES BLVD #H3, Dallas

Data may be outdated — inspected 1/22/2024

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0Poor

American•North Dallas

Ranked #465 of 566 in North DallasBetter than 22% of american restaurants

Improving

4 inspections

Last: Jan 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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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11200 HARRY HINES BLVD #H3, Dallas, TX 75229

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Violation Timeline

Dec 2019

1 inspections

1 intermediate

5 basic

Dec

Dec 2020

1 inspections

2 intermediate

8 basic

Dec 2022

1 inspections

3 intermediate

10 basic

Dec

Jan 2024

1 inspections

1 intermediate

8 basic

Inspection History

4 records on file

4 Routine

Jan 24

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5

Basic (8)

−16 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*34 Pest Control−2
DAL-3*43 Light bulbs, light shields provided−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*47 Other Violations−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−21 pts

Dec 22

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands−5
BETWEEN TASK.
DAL-3*20 Grease Trap Tickets−5
DAL-8*10 Clean Sight and Touch−5
CLEAN INTERIOR OF COOLERS.

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE , UP TO 7 DAYS OF SHELF LIFE.
DAL-4*45 Premises shall be maintained in good repair−2
REPLACE MISSING PIPE FROM SINK.
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL TO GO CUPS AND PAPER TOWEL OFF THE FLOOR.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-7*43 Light - 50 foot : Food and utensils area−2
REPLACE OUT OF ORDERED LIGHTS.
DAL-9*34 Pest Control−2
OBSERVED FRUIT FLIES.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN EXTERIOR OF COOLER.
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
FRUITS.
DAL-12*47 Conditions of Permit-in use of food equipment−2
POST A SIGN" A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST'.
DAL-13*36 Cloths in-use for wiping between uses stored−2

Base deductions−35 pts

Dec 20

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
SINK TESTED AT 0 PPM.
DAL-8*03 Food products not maintained at 135øF or above−5
CORN 122'F

Basic (8)

−16 pts

DAL-1*29 Food thermometers--small diameter probe−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN "A copy of the most recent establishment inspection report is available upon request ."
DAL-4*45Utility service lines/pipes may not be exposed−2
DO NOT PLACE ANY ELECTRICAL LINE RIGHT ABOVE THE SIN, OBSERVED PART OF THE LINE COME CONTACT WITH WATER. COS.
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*31 No soap at handsink−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
STORE ALL CORNS IN COVERED CONTAINERS .
DAL-10*35 Hair Restraints effective−2

Base deductions−26 pts

Dec 19

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
Keep corn in sealed container in freezer.

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Need to datemark food held for longer than 24 hrs for no more than 7 days.
DAL-3*36 Cloths in-use for wiping between uses stored−2
Need to store wet cloths in sanitizer between use.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils held in room temperature, dirty water(66 degrees F).
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean floors.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Need sign about inspection report.

Base deductions−15 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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