What is Restaurante & Panaderia Latina's health inspection score?

Restaurante & Panaderia Latina has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurante & Panaderia Latina last inspected?

Restaurante & Panaderia Latina was last inspected on February 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurante & Panaderia Latina have?

Restaurante & Panaderia Latina has 93 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurante & Panaderia Latina safe to eat at?

Restaurante & Panaderia Latina has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurante & Panaderia Latina serve?

Restaurante & Panaderia Latina serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurante & Panaderia Latina

Name: Restaurante & Panaderia Latina
Address: 3221 W DAVIS ST, Dallas, 75211
Rating: 36

3221 W DAVIS ST, Dallas

Data may be outdated — inspected 2/5/2024

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0Poor

American•West Dallas

Ranked #312 of 356 in West DallasBetter than 17% of american restaurants

Improving

10 inspections

Last: Feb 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

27 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

Other violation

Regulatory compliance issue

20x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

+5 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

3221 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Jul 2019

1 inspections

1 intermediate

2 basic

Jul

Jan 2020

1 inspections

3 intermediate

8 basic

Aug 2020

1 inspections

2 intermediate

9 basic

Aug

Mar 2021

1 inspections

2 intermediate

3 basic

Sep 2021

1 inspections

1 intermediate

12 basic

Sep

Jun 2022

1 inspections

2 intermediate

10 basic

Dec 2022

1 inspections

8 basic

Dec

Jul 2023

1 inspections

1 intermediate

9 basic

Jan 2024

1 inspections

3 intermediate

9 basic

Jan

Feb 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat observed over ready-to-eat food in
DAL-2*18 Toxic items labeling-non original container−5
Label non-original chemical spray bottles

Basic (6)

−12 pts

DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
Date mark all commercially made products if they last/opened & remain in kitchen for 24 hrs or more
DAL-4*34 Remove dead/trapped pests−2
Clean all dead pest from kitchen & equipment
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Replace oxidized can opener blade or get new can opener
DAL-6*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-7*42 Dirty nonfood contact surfaces−2
Clean racks in dry storage
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Patch hole on base boards of bakery side

Base deductions−22 pts

Jan 24

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade observed dirty
DAL-2*14 When to wash hands before donning new gloves−5
Multiple employees seen changing/putting on new gloves without washing hands
DAL-3*18 Toxic items labeling-non original container−5
Label non original chemical spray bottles with contents

Basic (9)

−18 pts

DAL-4*21 RFSM - Not On Site−2
No food manager on site
DAL-5*22 Accredited food handler certificate - 60 days−2
All food handler certificates expired
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Replace oxidized can opener blade
DAL-7*33 Rinsing procedures - 3 compartment sink−2
Rinsing procedures incorrect>must first wash with soap and water then rinse then sanitize
DAL-8*34 Remove dead/trapped pests−2
Saw evidence of pest>dead roaches on equipment
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Any food opened with can opener exposed to contamination
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not store/use bowls as scoops in bulk ingredients
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Clean food debris/waste on floor throughout kitchen
DAL-12*45Physical Facilities Floors,Walls,Ceilings−2
Fox broken floor tiles

Base deductions−33 pts

Jul 23

Routine InspectionScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
No food manager on site
DAL-3*22 Accredited food handler certificate - 60 days−2
Only one employee has current food handler certificate
DAL-4*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label any food that is package(d) & meant for sale
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking inaccurate/must reflect dates that they/food was prepared
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
Replace can opener bade
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Eliminate all harboring conditions in establishment
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods kept in coolers
DAL-9*42 Dirty nonfood contact surfaces−2
Clean food debris in coolers
DAL-10*45Physical Facilities Floors,Walls,Ceilings−2
Fix base boards in kitchen

Base deductions−23 pts

Dec 22

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on site
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
For any food kept for more than 24 hrs must have date in which it was prepared
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove any plastic covering from equipment
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Fix gaps in rear exits
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Properly cover/seal bulk ingredients in dry storage
DAL-6*39 Equipment in good repair and proper adjustment.−2
Fix door to reach-in cooler
DAL-7*42 Dirty nonfood contact surfaces−2
Clean interior of all coolers
DAL-8*45 Premises shall be maintained in good repair−2
Replace ceiling tiles in dining area

Base deductions−16 pts

Jun 22

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Refried beans observed out at room temperature at 87 F must reheat to 165 F
DAL-9*18 Toxic items storage adjacent to food/utensils−5
Chemical store by food and not not labeled

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal drink-front wait station
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
All RTE stored inside RIC-must be date marked
DAL-4*39 Cutting surfaces.−2
Replace damage cutting boards
DAL-5*45 Premises shall be maintained in good repair−2
Walls observed not in good repair throughout
DAL-6*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water observed at hand sink
DAL-7*42 Dirty nonfood contact surfaces−2
Clean exterior of surfaces throughout the bakery area
DAL-8*32 Approved Food Contact Equip.−2
Use food grade containers and not reused icing containers to store food inside of them
DAL-10*41 Food Labeling - Bulk food for self dispensing−2
Food for self service must be labeled-need license
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Container of lemon/lime observed
DAL-12*47 OTHER VIOLATIONS−2
Clean and organize storage area-bakery

Base deductions−30 pts

Sep 21

Routine InspectionScore: 82

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5

Basic (12)

−24 pts

DAL-1*24 Food Labeling- with common name of the food−2
missing proper labeling on food packages must be have proper labeling on food packages
DAL-2*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
drainage receptacles dirty with food debris and soils accumulations must be clean to avoid contamination and pest harboring
DAL-3*43 Ventilation hood systems, adequacy−2
vent hood broken release oils to floor must be replace or repair to proper condition
DAL-5*34 Outer openings:closing holes, gaps−2
exit back door with frame gaps and holes must be replace or repair weather strip to eliminate pest
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be out the floor level
DAL-7*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
dirty and soiled sanitizing solution at sanitizer buckets use clear and clean sanitizing solution once the sanitizing is dirty or heavy soiled by use
DAL-8*43 Light bulbs, light shields provided−2
broken light shields at kitchen area must be replace or repair to proper condition lights not working properly at kitchen area must be replace or repair to proper condition
DAL-9*21 RFSM - Not On Site−2
RFSM no on site must be have a PIC during operational hours
DAL-10*47 Handler-Certificate Not on site−2
missing food handler cards on site must be have current food handler cards on site
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-13*31 No soap at handsink−2
missing soap at hand sinks in back areas must be have soap during operational hours

Base deductions−29 pts

Mar 21

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with food debris, soils and grease accumulations must be clean and sanitize to avoid cross contamination
DAL-5*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags as food containers must be use approved containers as food containers

Basic (3)

−6 pts

DAL-1*43 Light bulbs, light shields provided−2
lights and shields broken at back area must be repair or replace to avoid chemical contamination
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level sanitizer bucket must be 6 inches out the floor level
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−16 pts

Aug 20

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*18 Equipment and Utensils Multiuse Materials-safe−5
using trash bags as covers on prepared bread pans on racks must be use proper covers approved material to avoid chemical contamination

Basic (9)

−18 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing RFSM certification display must be have FSM registered with the city
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on bread and frozen packages in all areas must be have date marks on all food containers in all areas
DAL-3*24 Food Labeling- with common name of the food−2
missing food labeling on food containers in different areas must be label all food containers in all areas
DAL-4*31 No soap at handsink−2
hand sink without hand soap at bakery area must be have soap in all hand sinks to avoid employee contamination
DAL-5*21 PIC ensures food handlers properly trained−2
missing current food handler cards on site must be have current food handler cards on site
DAL-7*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas: 3c sink 50 ppm chlorine concentration sanitizer buckets at 100 ppm chlorine concentration
DAL-8*45 Clean facilities as often as necessary.−2
PIC must be ensure equipment and premises are clean during operational hours or when contamination is observed
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
floors inside kitchen preparation area dirty with grease and soils accumulations must be clean to avoid contamination use as public hazard control
DAL-11*34 Devices to stun/electrocute flying insects−2
blue lights in all areas not working blue lights must be replace or repair to avoid pest harboring

Base deductions−28 pts

Jan 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags as food containers inside cooler units must be use approved containers as food containers in all areas to avoid chemical contamination
DAL-3*10 Sanitization after Cleaning−5
missing sanitizing solutions in all areas sanitizing solution must be at: 50 ppm chlorine concentration at 3 c sinks in all areas 100 ppm chlorine concentration at sanitizer buckets
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (8)

−16 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
buckets with towels at floor level PIC must be maintain sanitizer buckets out floor level must be add sanitizing solution at water bucket to clean and maintain sanitation
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all bread bags and food containers inside cooler units must be date mark food containers in all areas to avoid cross contamination
DAL-6*39 Equipment in good repair and proper adjustment.−2
cooler units with rust and oxidize shelving must be replace or repair to avoid cross contamination cooler units broken gaskets and not maintain food temperatures 46 F must be replace or repair to maintain proper food temperatures of 40 F or below gaskets must be replace or repair to proper condition
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils, dust and grease accumulations must be clean to avoid cross contamination
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit must be have writing procedures on site
DAL-9*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetical containers at dry food storage area dirty with water, soils and grease accumulations must be clean to avoid cross contamination
DAL-10*45 Premises shall be maintained in good repair−2
loose floor tiles and broken in all areas must be replace or repair to proper condition to avoid contamination
DAL-11*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site

Base deductions−31 pts

Jul 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs, raw meat above coleslaw, cooked meat

Basic (2)

−4 pts

DAL-2*22 Handlers-Certificate Not On Site−2
all employees who work with food must have food handle card
DAL-3*42 Nonfood-contact surfaces material−2
no towel allow under the utensils

Base deductions−9 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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