What is Saucedos Restaurant's health inspection score?

Saucedos Restaurant has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saucedos Restaurant last inspected?

Saucedos Restaurant was last inspected on January 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saucedos Restaurant have?

Saucedos Restaurant has 84 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saucedos Restaurant safe to eat at?

Saucedos Restaurant has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Saucedos Restaurant

Name: Saucedos Restaurant
Address: 9334 E RL THORNTON FRWY #G2, Dallas, 75228
Rating: 51

9334 E RL THORNTON FRWY #G2, Dallas

Data may be outdated — inspected 1/8/2024

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0Fair

East Dallas

Ranked #312 of 424 in East Dallas

Improving

10 inspections

Last: Jan 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 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

9334 E RL THORNTON FRWY #G2, Dallas, TX 75228

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

3 basic

Mar

Sep 2019

1 inspections

3 basic

Mar 2020

1 inspections

1 intermediate

10 basic

Mar

Oct 2020

1 inspections

1 intermediate

13 basic

Apr 2021

1 inspections

3 intermediate

7 basic

Apr

Oct 2021

1 inspections

1 intermediate

6 basic

May 2022

1 inspections

10 basic

May

Dec 2022

1 inspections

2 intermediate

8 basic

Jun 2023

1 inspections

2 intermediate

9 basic

Jun

Jan 2024

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
floor tiles need fix, caulking around sinks needed
DAL-2*42 Dirty nonfood contact surfaces−2
clean inside doors
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
wiping cloth under cutting board in prep area
DAL-4*39 Cutting surfaces.−2
cutting boards need resurfaced

Base deductions−8 pts

Jun 23

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
chicken 126.3, salsa 87 degrees f hot foods shall maintained 135 degrees f or above
DAL-5*18 Use toxics according to additional condition−5
sanitizer bucket-chlorine more than 200 ppm

Basic (9)

−18 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed container with chips sit on hand sink use hand sink to wash hands only
DAL-3*43 Ventilation hood-prevent grease dripping−2
provide on vent a hood
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open water bottles (personal) sit on prep table
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers inside, shelves, microwave
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet wiping cloth under cutting board
DAL-11*40 Reuse of single service articles−2
do not reuse single use articles

Base deductions−28 pts

Dec 22

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
can't have raw meat above ready to eat food
DAL-7*18 Chemical sanitizer generated onsite, chemical criteria−5
sanitizer too high

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
inspection report available upon request sign
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets, vent hood
DAL-4*43 Ventilation hood-prevent grease dripping−2
provide grease catch bucket on vent hood
DAL-5*39 Equipment in good repair and proper adjustment.−2
broken gaskets and cutting boards
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
cant store food on floor needs to be 6 inches off the ground
DAL-8*36 Cloths in-use for wiping between uses stored−2
wiping towels must be stored in sanitizer not soap
DAL-9*32 Damaged Equipment−2
repair cooler at 56.6 F degrees
DAL-10*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk container

Base deductions−26 pts

May 22

Routine InspectionScore: 87

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket off ground
DAL-2*22 Accredited food handler certificate - 60 days−2
wash hands at 3 com sink not 3 com sink
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
gaskets around cooler doors
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks open in ric
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for squeeze bottles
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
cooler and freezer
DAL-9*40 Reuse of single service articles−2
do not reuse single use articles-sour cream container
DAL-10*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, gaskets, shelves, pipe under 3 com sink, caulk around sinks

Base deductions−20 pts

Oct 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
label sanitizer bucket

Basic (6)

−12 pts

DAL-2*39 Cutting surfaces.−2
resurface cutting boards
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks on prep table
DAL-5*47 Handwashing signage−2
provide hand washing sign
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, cutting boards
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only

Base deductions−17 pts

Apr 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*10 Sanitization after Cleaning−5
sanitize utensils after washing
DAL-6*18 Use toxics according to additional condition−5
bleach more than 200 ppm
DAL-8*14 Gloves single use−5
change gloves when you changed a task

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*39 Cutting surfaces.−2
cutting boards
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers, freezers, pipe under sinks
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
keep sanitizer bucket off the floor
DAL-9*21 RFSM - Not On Site−2
expired
DAL-10*35 Hair Restraints effective−2
cover hair

Base deductions−29 pts

Oct 20

Routine InspectionScore: 80

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
separate different protein food( raw chicken, raw beef, raw fish) stored together

Basic (13)

−26 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open personal drink soda can
DAL-2*34 Pest control-routine inspections for−2
observed flies
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-4*32 Equipment and Utensils Durability and Strength−2
wooden tortilla press machine not allowed, shopping bags for food
DAL-5*47 Handwashing signage−2
provide
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-8*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process-not room temperatures
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, freezers
DAL-12*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-13*29 Mechanical holding unit, thermometer location−2
provide thermometers in coolers
DAL-14*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−31 pts

Mar 20

Routine InspectionScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-2*18 Unnecessary chemicals not allowed−5
remove all unnecessary articles from the kitchen

Basic (10)

−20 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
broken gaskets
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover food product
DAL-4*35 Hair Restraints effective−2
cover hair
DAL-5*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-6*31 Handwashing lavatory - accessible−2
hand sink was blocked
DAL-7*22 Handlers-Certificate Not On Site−2
all employees need to get food handler cards
DAL-8*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers
DAL-11*47 Handwashing signage−2
provide hand washing sign

Base deductions−25 pts

Sep 19

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−6 pts

Mar 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DO NOT STORE CELL PHONES ON PREP TABLE
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

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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