What is Restaurant EY Tienda Elmana #2 Panaderia's health inspection score?

Restaurant EY Tienda Elmana #2 Panaderia has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant EY Tienda Elmana #2 Panaderia last inspected?

Restaurant EY Tienda Elmana #2 Panaderia was last inspected on September 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant EY Tienda Elmana #2 Panaderia have?

Restaurant EY Tienda Elmana #2 Panaderia has 98 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant EY Tienda Elmana #2 Panaderia safe to eat at?

Restaurant EY Tienda Elmana #2 Panaderia has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Restaurant EY Tienda Elmana #2 Panaderia

Name: Restaurant EY Tienda Elmana #2 Panaderia
Address: 11055 DENNIS RD #24, Dallas, 75229
Rating: 38

11055 DENNIS RD #24, Dallas

Data may be outdated — inspected 9/14/2023

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0Poor

North Dallas

Ranked #474 of 566 in North Dallas

Improving

10 inspections

Last: Sep 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

31 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

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

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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

11055 DENNIS RD #24, Dallas, TX 75229

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

3 basic

Nov

Jun 2019

1 inspections

4 intermediate

6 basic

Dec 2019

1 inspections

1 intermediate

12 basic

Dec

May 2020

1 inspections

1 intermediate

6 basic

Oct 2020

1 inspections

3 intermediate

8 basic

Oct

Apr 2021

1 inspections

2 intermediate

10 basic

Dec 2021

1 inspections

4 intermediate

6 basic

Dec

Jul 2022

1 inspections

3 intermediate

7 basic

Feb 2023

1 inspections

3 intermediate

8 basic

Feb

Sep 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL BOTTLES BY COFFEE CUPS.

Basic (8)

−16 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2
INVERT ALL COOKING POTS FROM STORAGE AREA.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD. CLEAN HANDLES OF COOLERS .
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE MISSING FLOOR TILES FROM KITCHEN.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-8*47 Conditions of Permit-in use of food equipment−2
DAL-9*33 Rinsing procedures - 3 compartment sink−2
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH , RINSE AND SANITIZE. OBSERVED SINK SET UP WITHOUT RINSING STEP.

Base deductions−21 pts

Feb 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-7*14 When to wash hands−5
EMPLOYEES MUST WASH HANDS BETWEEN TASK.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
CHEESE COOLER 46'F

Basic (8)

−16 pts

DAL-1*34 Insect control devices-not over food/food prep−2
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
TO GO BOXES
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DO NOT DATE FOOD PRODUCTS WITH SHELF LIFE MORE THAN 7 DAYS. i.e. 2-17 to 2-27
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD AND SHELVES
DAL-10*21 RFSM - Not On Site−2
ON SITE
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.

Base deductions−31 pts

Jul 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-9*02 Cold Hold (41øF/45øF or below)−5
CHEESE IN CHEESE COOLER. 47'F
DAL-10*03 Food products not maintained at 135øF or above−5
MAINTAIN ALL HOT FOOD AT 135'F OR HIGHER, RICE 110'F

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*45 Premises shall be maintained in good repair−2
REPAIR / REPAIR BROKEN PANEL, BELOW COMPRESSOR, OF ICE MACHINE.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD,

Base deductions−29 pts

Dec 21

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW MEAT STORED ABOVE COOKED PRODUCTS.
DAL-6*05 Rapidly reheat 165øF for hot holding−5
DO NOT USE STEAM TABLE TO REHEAT PRODUCTS. USE STOVE OR GRILL.
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SINK SANITIZER AT 50 PPM, TESTED AT 10 PPM,
DAL-3*14 When to wash hands−5
OBSERVED WAITRESS REPORTED TO WORK WITHOUT WASHING HANDS.

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
DAL-7*43 Light - 10 foot : Walk-in, Dry storage−2
WALK IN COOLER.
DAL-8*45 Unnecessary articles prohibited−2
REMOVE ALL CARDBOARD LINERS FROM TABLE AND SHLEVES.
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST"/
DAL-2*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS UNDER RUNNING WATER OR IN COOLER, OBSERVED PRODUCTS THAWING AT ROOM TEMPRSATURE.

Base deductions−32 pts

Apr 21

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 10 PPM.
DAL-12*02 Cold Hold (41øF/45øF or below)−5
LOWER YOUR COOLERS' TEMPERATURE AND MAINTAIN YOUR FOOD PRODUCTS AT 41'F OR LOWER AT ALL TIMES. FISH 47;F RICE 47;F, SHRIMP 46;F BLACK BEANS 46'F, BEEF 46'F

Basic (10)

−20 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
SHELVES FROM WALK IN COOLER
DAL-2*46 Enclosed toilet room w/self closing doors−2
DAL-3*45 First Aid−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*26 Allergen Labeling−2
Provide information of major food allergens include dairy, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish or any food ingredients that contain protein derived from these foods.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
WALK IN FREEZER.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS, FEW ITEMS HAVE NO LABEL.
DAL-9*43 Light bulbs, light shields provided−2
WALK IN COOLER
DAL-10*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-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEE WATER BOTTLES IN FOOD RPEP. AREA.

Base deductions−30 pts

Oct 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SHREDDED CHEESE 49'F, BLACK BEANS 50'F, PORK WITH VEGETABLES 49'F, BLACK BEANS 46'F
DAL-6*14 Hands wash procedures-without soap−5
EMPLOYEE WASHED HANDS WITH SOAP FOR FEW SECONDS ONLY
DAL-10*10 Clean Sight and Touch−5
ICE MACHINE

Basic (8)

−16 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
PRODUCTS THAWING AT ROOM TEMPERATURE
DAL-3*47 Other Violations−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-4*32 Approved Food Contact Equip.−2
DO NOT USE SHOPPING BAGS FOR HOT HOLDING
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND KEEP RAW FOOD AT BOTTOM SHELF.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
VENT HOOD, FLOOR AND WALL OF WALK IN FREEZER, SHELVES FROM WALK IN COOLER
DAL-8*46 Enclosed toilet room w/self closing doors−2
DAL-9*21 RFSM - Not On Site−2
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP DRINK IN FOOD PREP. AREA

Base deductions−31 pts

May 20

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
ICE MACHINE

Basic (6)

−12 pts

DAL-1*32 Approved Food Contact Equip.−2
DO NOT USE SHOPPING BAGS FOR HOT HOLDING
DAL-2*21 RFSM - Not On Site−2
NOT ON SITE. For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD PRODUCTS WITH USE BY DATE
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-7*47 Other Violations−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−17 pts

Dec 19

Routine InspectionScore: 81

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (12)

−24 pts

DAL-1*45 First Aid−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD RREP. AREA ALLOWED. OBSERVED EMPLOYEE BEVERAGE ON PRPE. TABLE AND STORAGE SHELF
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN VENTHOOD OR OIL AND FLOOR OF WALK IN COOLER
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
BREAD
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE ALL FOOD PRODUCTS OFF THE FLOOR FROM WALK IN COOLER
DAL-7*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-8*22 Handlers-Certificate Not On Site−2
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
USE LADLE WITH HANDLE AS DISPENSER INSTEAD OF TO GO SAUCE CUP
DAL-10*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS FROM COOLERS
DAL-11*46 Covered waste receptacle for women's restroom−2
DAL-12*21 RFSM - Not On Site−2
NONE ON SITE
DAL-13*36 Cloths in-use for wiping between uses stored−2

Base deductions−29 pts

Jun 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Refried beans held at 59.1 degrees FOR PUPUSA cheese and sauage held at 47.9 degrees FOR pupusa
DAL-3*20 Grease Trap Tickets−5
DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Cooked tamales cooling on the counter at 70.0 degrees
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over cooked food Raw meat stored over ready to eat foods

Basic (6)

−12 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*40 Reuse of single service articles−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*31 Individual, disposable towels−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−32 pts

Nov 18

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready to eat foods
DAL-2*15 Bare hands contact with ready-to-eat foods−5

Basic (3)

−6 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2

Base deductions−16 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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