What is Salsa Verde's health inspection score?

Salsa Verde has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Salsa Verde last inspected?

Salsa Verde was last inspected on October 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Salsa Verde have?

Salsa Verde has 80 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Salsa Verde safe to eat at?

Salsa Verde has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Salsa Verde

Name: Salsa Verde
Address: 2950 W NORTHWEST HWY, Dallas, 75220
Rating: 47

2950 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 10/26/2023

▲Improving

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0Poor

Northwest Dallas

Ranked #304 of 430 in Northwest Dallas

Improving

10 inspections

Last: Oct 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (47/100) 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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2950 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Sep 2019

1 inspections

1 intermediate

3 basic

Sep

Mar 2020

1 inspections

3 intermediate

4 basic

Oct 2020

1 inspections

4 intermediate

10 basic

Oct

Nov 2020

1 inspections

3 intermediate

5 basic

Jun 2021

1 inspections

6 intermediate

6 basic

Jun

Aug 2021

1 inspections

5 intermediate

6 basic

Nov 2021

1 inspections

1 intermediate

2 basic

Nov

Apr 2022

1 inspections

2 intermediate

4 basic

Mar 2023

1 inspections

4 intermediate

5 basic

Mar

Oct 2023

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket reads 0 ppm in wait station

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
observed wiping cloths not sitting in sanitizer bucket
DAL-3*30 Food Establishment Permit−2
observed permit not posted where visible to public
DAL-4*47 Other Violations−2
display current inspection report or signage
DAL-5*32 Maintain in Good Repair−2
clean inside meat prep cooler next to walk in fridge
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
have spill kit or clean up procedures (written)

Base deductions−15 pts

Mar 23

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed beef @ 44.6 F, 53.8 F, 59.9 F, 77.2 F, 60.8 F in WIC
DAL-2*10 Clean Sight and Touch−5
Clean dirty can opener
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*19 Water & Plumbing in good repair- per code−5
Observed leaks @ mop sink (hot knob) and @ prep sink on faucet

Basic (5)

−10 pts

DAL-9*45 Premises shall be maintained in good repair−2
tighten hand wash sink near front counter
DAL-5*27 Cooling method, criteria - smaller portions−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
Remove wet-cloths from under cutting boards
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−30 pts

Apr 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed TCS foods stored in WIC at 47 Degrees F. Correct Immediately.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef stored next to shredded cheese in RIC.

Basic (4)

−8 pts

DAL-3*27 Cool TCS foods using other effective means−2
Observed hot/cooked beef stored in a bus tub filled to rim in cooler.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloths.
DAL-5*43 Light - 10 foot : Walk-in, Dry storage−2
Observed light not working in WIC.
DAL-6*47 Health permit posted−2
Observed permits covered by stored sodas. [Not able to view]

Base deductions−18 pts

Nov 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty can opener holder.

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
Observed broken floor tile.
DAL-3*47 Health permit posted−2
Health permit not posted.

Base deductions−9 pts

Aug 21

Routine InspectionScore: 77

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed beans in RIC 98.8 degrees F. Cool to 70 degrees before placing in cooler
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed nopales 53 degrees F, cheese 51 degrees F
DAL-3*03 Food products not maintained at 135øF or above−5
Observed beef 112.6 degrees F, tripe 99 degrees F
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw pork over RTE, raw beef over cilantro
DAL-5*10 Clean Sight and Touch−5
Observed dirty scoop, buildup on can opener blade, dirty ice machine panel

Basic (6)

−12 pts

DAL-6*38 Thawing. under running water criteria - water velocity−2
Observed meat thawing in standing water and in box on prep table
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onions on floor, container of radishes on floor
DAL-8*39 Store equipment & utensils - avoid contamination−2
Observed personal bags on food service items (to-go containers, paper food wrap)
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks on prep table
DAL-10*31 Handwashing lavatory - used for other purpose−2
Observed spray bottle top in hand sink. Use for hand washing only
DAL-11*21 RFSM - Not On Site−2
Observed no RFSM on site

Base deductions−37 pts

Jun 21

Routine InspectionScore: 71

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed food placed in WIC before sufficiently cooled (Observed fajita meat 79 degrees F).
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed ham 49 degrees F in WIC
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over drink, raw beef dripping onto cutting board with cooked beef.
DAL-4*14 When to wash hands before donning new gloves−5
Observed changing gloves between tasks without washing hands
DAL-5*18 Toxic items labeling-non original container−5
Observed chemical spray bottle with no label.
DAL-7*10 Other sanitizer use - manufacturer label direction−5
Observed sanitizer in 3-comp sink <150 ppm Q.A.

Basic (6)

−12 pts

DAL-6*29 Food thermometers--small diameter probe−2
Provide probe thermometer
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed washing knife in hand sink.
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using towels under cutting boards
DAL-10*33 Rinsing procedures - 3 compartment sink−2
set up 3-comp sink properly in order: Wash, rinse, sanitize. Observed washing in 2 compartments and skipping the rinse step before placing in sanitizer.
DAL-11*21 RFSM - Not On Site−2
Observed no RFSM certificate on site.
DAL-12*34 Insect control:prevent dead insects from food−2
Observed fly tape hanging above food prep area in kitchen

Base deductions−42 pts

Nov 20

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over RTE. RTE foods under prep table contaminated by raw beef cutting.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed bucket <10 ppm Cl
DAL-3*18 Toxic items labeling-non original container−5
Label spray bottle

Basic (5)

−10 pts

DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed shopping bag used as food-contact surface.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Bread exposed to splash from hand sink
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops
DAL-8*27 Cooling method, criteria - using ice bath−2
cool food on ice

Base deductions−25 pts

Oct 20

Routine InspectionScore: 75

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 52 degrees F, cheese and milanesa left out at ambient temperature with no time control.
DAL-2*10 Clean Sight and Touch−5
observed dirty can opener blade, dirty interior ice machine panel
DAL-3*14 When to wash hands after handling soiled equip/utensil−5
Observed not washing hands/changing gloves between handling dirty object and cutting meat
DAL-4*18 Toxic items labeling-non original container−5
Label spray bottles

Basic (10)

−20 pts

DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
WIC completely packed. Meat in boxes that will not physically fit inside refrigeration units available.
DAL-6*31 Handwashing lavatory - accessible−2
Observed hand sink physically blocked with items inside
DAL-7*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink. Use hand sink only.
DAL-8*34 Insect control devices-not over food/food prep−2
Observed fly tape above food prep area.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Observed towels hanging above hand sink to dry. Must keep wiping towels in sanitizer bucket and store and launder properly after use.
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Pork in box exposed to splash from mop sink. Washed cilantro not protected from people walking by.
DAL-11*38 Thawing. Under refrigeration−2
Observed boxes of meat thawing in kitchen at ambient temperature
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in ice.
DAL-13*42 Dirty nonfood contact surfaces−2
Observed dirty floor and shelves
DAL-14*45 Unnecessary articles prohibited−2
Observed several personal drinks throughout next to and above food. Keep all personal items separate.

Base deductions−40 pts

Mar 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed employee jackets in box of cut radishes
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade and flour scoop.
DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottle

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
Obtain RFSM
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed box of radishes on floor
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handles in ice
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty RIC gasket

Base deductions−23 pts

Sep 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw meat stored over cooked meat

Basic (3)

−6 pts

DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Observed plastic shopping bag used as food contact surface
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in coolers
DAL-4*38 Thawing. under running water criteria - water velocity−2
Thaw under running water of in refrigeration.

Base deductions−11 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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