What is San Miguel Restaurant's health inspection score?

San Miguel Restaurant has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was San Miguel Restaurant last inspected?

San Miguel Restaurant was last inspected on July 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does San Miguel Restaurant have?

San Miguel Restaurant has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is San Miguel Restaurant safe to eat at?

San Miguel Restaurant has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

San Miguel Restaurant

Name: San Miguel Restaurant
Address: 10788 HARRY HINES BLVD #B13A, Dallas, 75220
Rating: 49

10788 HARRY HINES BLVD #B13A, Dallas

Data may be outdated — inspected 7/28/2023

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0Poor

Northwest Dallas

Ranked #290 of 430 in Northwest Dallas

Stable

9 inspections

Last: Jul 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

34 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

+1 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

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10788 HARRY HINES BLVD #B13A, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

1 basic

Apr

Nov 2019

1 inspections

4 intermediate

5 basic

May 2020

1 inspections

1 intermediate

4 basic

May

Nov 2020

1 inspections

2 intermediate

3 basic

May 2021

1 inspections

1 intermediate

2 basic

May

Nov 2021

1 inspections

1 intermediate

3 basic

Jul 2022

1 inspections

2 intermediate

5 basic

Jul

Jan 2023

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

1 intermediate

6 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 86

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY.

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE.
DAL-3*21 RFSM - Not On Site−2
FOOD MANGER IS NOT ON SITE AT TIME OF INSPECTION.
DAL-4*22 Accredited food handler certificate - 60 days−2
EXPIRED
DAL-5*31 Individual, disposable towels−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL FOOD CONTAINERS SUCH AS FLOUR, SALT AND SUGAR,

Base deductions−17 pts

Jan 23

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING DISHES WITH DETERGENT ONLY, MUST USE SANITIZER AT ALL TIMES.
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

Basic (3)

−6 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
RENEW EXPIRED FOOD HANDLER CERTIFICATES.
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*32 Approved Food Contact Equip.−2
PROVIDE ICE SCOOP WITH HANDLE TO ICE MACHINE

Base deductions−16 pts

Jul 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN ALL COLD FOOD AT 41' LOWER, PUSH WATERMELON CUPS 53'F, DEEPER IN THE ICE BIN.
DAL-7*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL BOTTLES ABOVE FOOD PRODUCTS

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
FRUIT CUPS
DAL-4*47 RFSM Certificate - Not Display−2
DAL-6*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.

Base deductions−20 pts

Nov 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-1*22 Washing hands only at a designated hand sink−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−11 pts

May 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
CLEAN REACH IN COOLER AND ITS GASKET.

Basic (2)

−4 pts

DAL-2*47 Health permit posted−2
KEEP YOUR CURRENT FOOD PERMIT POSTED UP AT ALL TIMES.
DAL-3*34 Pest Control−2
OBSERVED ONE ROACH.

Base deductions−9 pts

Nov 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 No Hot Water / Water heater 50 gallon min.−5
DAL-4*01 Cooling -- within 2 hours, 135-70øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEEF STOMACH SOUP 89'F 5 GALLONS REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 89'F AFTER ONE NIGHT OF COOLING. DISPOSITION: PERSON IN CHARGE DISCARDED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, mis

Basic (3)

−6 pts

DAL-2*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-3*45 First Aid−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.

Base deductions−16 pts

May 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items stored above food/utensils−5

Basic (4)

−8 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
DAL-3*45 First Aid−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*31 Individual, disposable towels−2

Base deductions−13 pts

Nov 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-4*10 Sanitization after Cleaning−5
sanitization required after washing
DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-9*05 Rapidly reheat 165øF for hot holding−5
reheat food before placing food on hot holding table

Basic (5)

−10 pts

DAL-1*22 Handlers-Certificate Not On Site−2
food handler cards
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
procedure about vomiting/diarrhea event
DAL-5*35 Hair Restraints effective−2
cover hair
DAL-7*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips /bleach
DAL-8*47 Conditions of Permit-in use of food equipment−2
sign about inspection report

Base deductions−30 pts

Apr 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Cut fruit cooling on ice not in ice at 65.4 degrees

Basic (1)

−2 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−7 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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