What is Zaguan Bakery & Cafe's health inspection score?

Zaguan Bakery & Cafe has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zaguan Bakery & Cafe last inspected?

Zaguan Bakery & Cafe was last inspected on July 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zaguan Bakery & Cafe have?

Zaguan Bakery & Cafe has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zaguan Bakery & Cafe safe to eat at?

Zaguan Bakery & Cafe has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Zaguan Bakery & Cafe

Name: Zaguan Bakery & Cafe
Address: 2604 OAK LAWN AVE, Dallas, 75219
Rating: 53

2604 OAK LAWN AVE, Dallas

Data may be outdated — inspected 7/28/2023

▲Improving

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0Fair

Oak Lawn

Ranked #234 of 311 in Oak Lawn

Improving

10 inspections

Last: Jul 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

33 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

Cross-contamination

Raw and cooked foods not properly separated

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

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 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

+16 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

2604 OAK LAWN AVE, Dallas, TX 75219

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

6 basic

Dec

Jun 2019

1 inspections

3 intermediate

6 basic

Jan 2020

1 inspections

2 intermediate

6 basic

Jan

Jun 2020

1 inspections

2 intermediate

7 basic

Dec 2020

1 inspections

4 intermediate

Dec

Jun 2021

1 inspections

6 intermediate

7 basic

Dec 2021

1 inspections

3 intermediate

9 basic

Dec

Aug 2022

1 inspections

4 intermediate

7 basic

Jan 2023

1 inspections

2 intermediate

5 basic

Jan

Jul 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 95

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*34 Outer openings:closing holes, gaps−2
SEAL ALL OUTER PERIMETERS PROPERLY. BACK DOOR LEFT SIDE BOTTOM
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEES OBSERVED EATING & DRINKING ON TOP OF PREP TABLE UPON ARRIVAL OF INSPECTION
DAL-3*39 Keep utensils handles upright or protected−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE INSIDE ICE MACHINE
DAL-4*43 Light bulbs, light shields provided−2
REPLACE BROKEN LIGHT UNDER VENT HOOD
DAL-5*45 Drying Mops-air dry−2
HANG MOPS WHEN NOT IN USE

Base deductions−10 pts

Jan 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener
DAL-7*18 Toxic items labeling-non original container−5
Label sanitizer buckets

Basic (5)

−10 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Dusty ceilings
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DAL-5*45 Premises shall be maintained in good repair−2
Replace ceiling tiles
DAL-6*31 Individual, disposable towels−2

Base deductions−20 pts

Aug 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
chemical spray bottles stored next to food products on prep table
DAL-2*10 Clean Sight and Touch−5
clean ice machine
DAL-3*02 Cold Hold (41øF/45øF or below)−5
cheese 56.3, tomato 48.9 degrees f
DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (7)

−14 pts

DAL-4*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 cloth under cutting board
DAL-7*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, reach in coolers, clean coolers inside, clean gaskets around cooler doors, clean prep tables,
DAL-8*39 Cutting surfaces.−2
resurface cutting boards
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
check entrance door
DAL-10*32 Damaged Equipment−2
cooler 50 degrees f replace damaged cutting boards broken lid on ice machine
DAL-11*46 Covered waste receptacle for women's restroom−2
provide in women restroom

Base deductions−34 pts

Dec 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*10 Equipment and Utensils Sanitization−5
Dish washer observed at 10 ppm sanitizer
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bottles and solution next to clean utensils
DAL-12*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine was observed to be heavily soiled

Basic (9)

−18 pts

DAL-3*32 Damaged Equipment−2
Walk in cooler gaskets torn
DAL-4*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths on food counter next to cold hold
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in walk in cooler
DAL-6*39 Keep utensils handles upright or protected−2
Observed soup with jug stored in it. Handle was submerged in soup
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Floors, walls, ceiling and cooler gaskets soiled throughout the restaurant
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Air intake vent covered in dust
DAL-9*45 Premises shall be maintained in good repair−2
Rear hand wash sink loose. Must be caulked
DAL-10*26 Advisory-"consuming raw or undercooked#" text−2
Must have consumer advisory for raw or undercooked foods ( eggs)
DAL-11*47 Handwashing signage−2
Must have hand washing signs in restrooms

Base deductions−33 pts

Jun 21

Routine InspectionScore: 72

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-2*10 Clean Sight and Touch−5
observed thick layers of sauces cover the cart, shelves in wic Provide cleaning for all prep areas, food containers
DAL-5*02 Cold Hold (41øF/45øF or below)−5
lime 60'f at the table without time or tempt control
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to dressing and lettuce
DAL-9*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to the bell peppers
DAL-11*12 Gloves Single Use−5
observed employee has multi tasks with 1 gloves
DAL-13*14 When to wash hands before donning new gloves−5

Basic (7)

−14 pts

DAL-1*32 Damaged Equipment−2
observed the gas kits are broken
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in the WIC (cheeses, ham,
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the whole kitchen's floor especially in storage room, observed trashes everywhere on the floor
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 Keep utensils handles upright or protected−2
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers in the wic and the bread carts
DAL-12*21 RFSM - Not On Site−2
register RFSM with city of dallas

Base deductions−44 pts

Dec 20

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * pickles 52* tomatoes 52* ham 47*
DAL-2*18 Toxic items labeling-non original container−5
Must label all chemicals not in their original container must be labeled with common name. Label spray bottles
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Cup of raisons sitting sitting directly on top of green olives. you do not know where the bottom has been
DAL-4*10 Clean Sight and Touch−5
Detail clean the meat slicer, flour containers

Base deductions−20 pts

Jun 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-8*18 Toxic items labeling-non original container−5

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*37 Food storage, prohibited areas under other sources−2
Keep bags of flour closed
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*42 Dirty nonfood contact surfaces−2
Counter tops, food prep areas
DAL-6*39 Equipment-doors, seal hinges adjusted/intact−2
repair cooler gaskets
DAL-7*29 Sanitizing solutions, testing devices−2
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

Jan 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CHEESE 64
DAL-2*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*32 Maintain in Good Repair−2
GASKETS
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*45 First Aid−2
DAL-8*47 RFSM Certificate - Not Display−2

Base deductions−22 pts

Jun 19

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE
DAL-9*18 Toxic items storage adjacent to food/utensils−5
SANITIZER BUCKET STORED ON FOOD PREP SURFACE

Basic (6)

−12 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
AMBIENT TEMP AT RIC ACROSS FROM JUICER 50 DEGREE F
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN SHELVES TO BE FREE OF DEBRIS, CLEAN OUTSIDE OF SOILED EQUIPMENT
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
PROVIDE DATES ON ITEMS IN WIC, OBSERVED BLACK BEANS AND CUT VEGETABLES
DAL-6*21 RFSM - Not On Site−2
EXPIRED
DAL-7*43 Light - 10 foot : Walk-in, Dry storage−2
REPLACE LIGHT IN DRY STORAGE
DAL-8*40 Store single-service item in original package−2
FOR CONTAINERS IN DRY STORAGE

Base deductions−27 pts

Dec 18

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED STRAWBERRY IN COOLER-COS
DAL-5*02 Cold Hold (41øF/45øF or below)−5
GUAC 56 DEGREE F NO TIME OR TEMP CONTROL
DAL-6*10 Clean Sight and Touch−5
INSIDE MICROWAVE
DAL-10*14 When to wash hands before donning new gloves−5
EMPLOYEES SHOULD WASH THEIR HANDS BEFOR DONNING GLOVES

Basic (6)

−12 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
REPLACE GASKET AT RIF BY COOLER, REPAIR COOLER AT FRONT (TEMP 52 DEGREE F)
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
INSIDE WIC
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
INSIDE WIC
DAL-7*43 Light 20 foot : Reach-in cooler−2
IN ALL RICS/RIFS THAT ARE MISSING
DAL-8*31 Handwashing lavatory - accessible−2
HAND SINK BLOCKED IN KITCHEN, ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES
DAL-9*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD-COS

Base deductions−32 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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