What is Veracruz Cafe's health inspection score?

Veracruz Cafe 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 Veracruz Cafe last inspected?

Veracruz Cafe was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Veracruz Cafe have?

Veracruz Cafe has 56 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Veracruz Cafe safe to eat at?

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

What type of cuisine does Veracruz Cafe serve?

Veracruz Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Veracruz Cafe

Name: Veracruz Cafe
Address: 408 N BISHOP AVE #107, Dallas, 75208
Rating: 51

408 N BISHOP AVE #107, Dallas

Data may be outdated — inspected 12/7/2023

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0Fair

Cafe•Oak Cliff

Ranked #270 of 400 in Oak CliffBetter than 47% of cafe restaurants

Improving

7 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

14%

Clean Rate

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Other violation

Regulatory compliance issue

20x

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

-7 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+28 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

408 N BISHOP AVE #107, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

6 basic

Mar

Sep 2019

1 inspections

3 intermediate

4 basic

Mar 2020

1 inspections

Mar

Aug 2022

1 inspections

2 intermediate

9 basic

Feb 2023

1 inspections

5 intermediate

10 basic

Feb

May 2023

1 inspections

1 intermediate

13 basic

Dec 2023

1 inspections

1 intermediate

1 basic

Dec

Inspection History

7 records on file

6 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade has food residue, shall be clean to sight

Basic (1)

−2 pts

DAL-2*47 Other Violations−2
Choke poster required

Base deductions−7 pts

May 23

Follow-up InspectionScore: 81

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
bar dish washer 0 ppm

Basic (13)

−26 pts

DAL-1*21 RFSM - Not On Site−2
certificate expired-renew rfsm certificate
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food designated area
DAL-4*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-6*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wiping cloths under cutting boards
DAL-7*39 Equipment-doors, seal hinges adjusted/intact−2
repair gaskets around cooler doors
DAL-8*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sinks
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-10*43 Ventilation hood-prevent grease dripping−2
provide grease catch bucket on vent a hood
DAL-11*34 Outer openings:closing holes, gaps−2
repair gap around entrance doors
DAL-12*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers inside, shelves
DAL-13*32 Equipment & Utensils resistant pit,chip, crazing−2
observed damaged food lids
DAL-14*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in women restroom

Base deductions−31 pts

Feb 23

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
Observed employee use bare hands to place chips in a bowl. Must use second barrier to dispense RTE foods.
DAL-4*18 Toxic items stored above food/utensils−5
All chemical spray bottles(dry storage area).
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Milk used for sauces observed at 66 Degrees F. Cold hold temperatures must be held at 41 Degrees F.
DAL-12*03 Food products not maintained at 135øF or above−5
Queso dip observed out at room temperature(81 Degrees F). Must be maintained at 135 Degrees F/higher.
DAL-14*10 Clean Sight and Touch−5
Clean/sight/touch

Basic (10)

−20 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
Ice scoop observed on top of ice. Store in a clean container.
DAL-3*45 Lockers to be used to store personal items−2
Properly store personal items(jackets/purse).
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Cooked RTE foods must be date marked.
DAL-7*34 Pest control-routine inspections for−2
Observed live roach crawling during the inspection. Exterminate/not with Raid/Keep foods covered when not used.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinking cups observed throughout the kitchen area.
DAL-9*21 RFSM - Not On Site−2
No RFSM on site.
DAL-10*45 Clean facilities as often as necessary.−2
Clean and organize all storage areas in the kitchen.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean walls throughout.
DAL-13*29 Sanitizing solutions, testing devices−2
Provide chemical test strips.
DAL-15*33 Service sink or one curbed cleaning facility provided−2
No mop sink seen.

Base deductions−45 pts

Aug 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*07 Ice use as food or cooling medium shall be made from drinking water−5
OBSERVED WINE BOTTLE STORED IN ICE USED TO SERVE DRINKS, DO NOT PLACE WINE BOTTLE ON ICE USED FOR HUMAN CONSUMPTION.
DAL-10*10 Clean Sight and Touch−5
OBSERVED BROWN RESIDUE INSIDE OF ICE MACHINE, CLEAN AND SANITIZE INSIDE OF ICE MACHINE(ICE SHOOT).

Basic (9)

−18 pts

DAL-2*31 No soap at handsink−2
NO AVAILABLE SOAP AT HAND SINK LOCATED AT BAR, PROVIDE.
DAL-3*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON SURFACE OF REACH IN COOLERS, ON SURFACE OF SLUSHIE MACHINE, OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME ON WALLS AND FOOD DEBRIS BUILD, GRIME BUILD UP ON DRAINS, GRIME BUILD UP ON WIRE SHELVES, GRIME BUILD UP ON LARGE WHITE CHIP CONTAINERS, GRIME BUILD UP ON WALL NEXT TO VENT HOOD, CLEAN.
DAL-4*47 RFSM Certificate - Not Display−2
RENEW EXPIRED RFSM.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS BUILD UP, AND POOLING OF WATER, AND EXPOSED WALLS. REMOVE ALL POSSIBLE HARBORING CONDITIONS.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED HOLES ON CEILING AND WALLS, OBSERVED FALLING WALL BASE, REPAIR.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED FOOD IN REACH IN COOLERS WITHOUT DATE MARK AND CONTAINERS PAST DATE MARK USE BY DATE. DISPOSE OF FOOD PAST DATE MARK AND DARK MARK FOOD THAT HAS BEEN IN RICS FOR MORE THAT 2HRS.
DAL-8*22 Accredited food handler certificate - 60 days−2
EMPLOYEES WORKING IN KITCHEN DID NOT HAVE TEXAS FOOD HANDLER CARDS, MUST OBTAIN WITHIN 30 DAYS AFTER HIRE.
DAL-9*39 Soda nozzles and ice bin clean to remove soil−2
OBSERVED SMALL TRACES OF SOIL BUILD UP ON LID OF ICE MACHINE, CLEAN.
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON VENTS, CLEAN.

Base deductions−28 pts

Mar 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Sep 19

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
discard food containers without date or day marking
DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler unit in all areas ( kitchen-bar) dirty with water dripping, food debris and soils accumulations must be clean and sanitize to avoid cross contamination
DAL-7*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers and thank you bags as food containers inside cooler units must be use approved commercial containers as food containers

Basic (4)

−8 pts

DAL-1*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on squeeze containers at bar area and freezer unit kitchen area must be have date marking on all food containers
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with solis, mold and food debris in all areas must be clean all areas to avoid contamination and pest harboring
DAL-6*24 Food Labeling- with common name of the food−2
missing proper labels on food containers in all areas ( kitchen -bar) must be have labels on food containers in all areas ( kitchen-bar)

Base deductions−23 pts

Mar 19

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty inside and outside with food debris soils residues and grease accumulations must be clean to avoid contamination when observed and during operational hours use as public health control bottle racks dirty at bar area must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-2*39 Cooking equipment free of encrusted grease−2
equipment and utensils encrusted with grease accumulation and soils residues must be clean to avoid cross contamination
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
bar bottles dirty with dust, soils accumulations and grease residues must be clean to avoid cross contamination
DAL-4*45 Premises:Cleaning, frequency and restrictions−2
walls and ceiling dirty with soils accumulations and grease residues must be clean to avoid contamination premises must be clean frequently during operational hours to avoid contamination
DAL-5*33 Sanitizing solution intergrated in dish. machine−2
dish washing machine sanitizing solution zero concentration equipment must be replace or repair to avoid cross contamination sanitizing solution must be at 50 ppm Chlorine
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
cement floors with cracks and rough surfaces with waste water accumulations on cracks must be replace or repair to smooth and easy to clean surfaces
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units without lids or covered must be have lids or covers to avoid cross contamination

Base deductions−17 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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