What is AL Chile's health inspection score?

AL Chile has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AL Chile last inspected?

AL Chile was last inspected on February 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AL Chile have?

AL Chile has 87 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AL Chile safe to eat at?

AL Chile has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does AL Chile serve?

AL Chile serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

AL Chile

Name: AL Chile
Address: 3806 S POLK ST, Dallas, 75224
Rating: 45

3806 S POLK ST, Dallas

Data may be outdated — inspected 2/7/2024

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0Poor

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Feb 7, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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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3806 S POLK ST, Dallas, TX 75224

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Violation Timeline

Feb 2021

1 inspections

2 intermediate

8 basic

Feb

Jul 2021

1 inspections

2 intermediate

9 basic

Feb 2022

1 inspections

2 intermediate

5 basic

Feb

Jul 2022

1 inspections

1 intermediate

3 basic

Jan 2023

1 inspections

1 intermediate

7 basic

Jan

Apr 2023

1 inspections

2 intermediate

12 basic

Jul 2023

1 inspections

1 intermediate

5 basic

Jul

Aug 2023

1 inspections

2 intermediate

10 basic

Jan 2024

1 inspections

2 intermediate

6 basic

Jan

Feb 2024

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
can opener shall be cleaned to sight

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
Hand sink observed with no towels , shall replace with more
DAL-2*43 Light bulbs, light shields provided−2
vent hood needs light - observed 3 burned no lights
DAL-3*42 Dirty nonfood contact surfaces−2
rust observed on bottom shelf, shall cover or place a material
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed onion bag on floor, shall be 6 inches off floor
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
date mark squeeze bottle and place name tag on each missing
DAL-7*47 Other Violations−2
choke poster needs to be posted

Base deductions−17 pts

Jan 24

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
proper labeling of chemical bottles
DAL-5*10 Equipment and Utensils Sanitization−5
washing dishes only by water, no sanitizing

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
seal the front door and back door properly
DAL-3*21 RFSM - Not On Site−2
RFSM not on site
DAL-4*46 Physical Facilities Premises−2
fix cold water tap on hand washing sink
DAL-6*43 Light - 50 foot : Food and utensils area−2
light bulb of venter hood needs to be replaced
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
fix the ceiling tiles of the kitchen
DAL-8*47 Handwashing signage−2
no hand washing sign

Base deductions−22 pts

Aug 23

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-7*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta−5
jello - food comes from unapproved source
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (10)

−20 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets
DAL-2*35 Jewelry Prohibition−2
jewelry not allowed
DAL-3*47 Health permit posted−2
correct owner's name on health permit
DAL-4*29 Mechanical holding unit, thermometer location−2
provide thermometer
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
provide manufacturing licence
DAL-6*43 Light bulbs, light shields provided−2
replace non working light bulbs
DAL-8*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-10*21 RFSM - Not On Site−2
manager certificate
DAL-11*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor/store food 6 inches off the floor

Base deductions−30 pts

Jul 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
establishment using catch bucket to collect waste water from ice machine, install proper plumbing

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark packaged salsas
DAL-3*29 Food thermometers provided and accessible−2
provide food thermometer
DAL-4*42 Dirty nonfood contact surfaces−2
clean grease off vent hood, clean ceiling tiles
DAL-5*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
faucet of hand sink not functioning turn on
DAL-6*47 Handwashing signage−2
post hand wash signs at hand sink

Base deductions−15 pts

Apr 23

Routine InspectionScore: 76

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
label chemical spray bottles with common name
DAL-4*10 Clean Sight and Touch−5
must clean work/prep area after each use-dirty cutting boards, food prep counters tops

Basic (12)

−24 pts

DAL-1*31 Individual, disposable towels−2
provide soap at hand sink-kitchen
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
all cooked rte food must be date marked
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
provide hot water at hand sink
DAL-6*39 Equipment in good repair and proper adjustment.−2
check walk in cooler running high 49.5 degrees f
DAL-7*27 Cool TCS foods using proper methods−2
shallow pans/ice bath, etc.
DAL-8*24 Food Labeling- with common name of the food−2
label all squeeze bottles
DAL-9*45 Premises shall be maintained in good repair−2
seal bare wooden counter (front counter) clean and organize storage cabinets clean and organize storage area near back door addressed strong sewer smell
DAL-10*40 Single use articel wrapped or dispensed−2
spoons
DAL-11*41 Food storage containers, identified with common name of food.−2
label sugar container
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open drinking cup observed on food prep counters
DAL-13*42 Ventilation hood systems−2
clean vent a hood filters
DAL-14*21 RFSM - Not On Site−2
no rfsm

Base deductions−34 pts

Jan 23

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ESTABLISHMENT RE-SERVING SALSA IN BOTTLES, SALSA NOT COMMERCIALLY MADE AND MUST BE STORED/KEPT IN REFRIGERATION.

Basic (7)

−14 pts

DAL-2*27 Cooling method, criteria - placing the food in shallow pans−2
OBSERVED FAJITA MEAT COOLING IN DEEP PANS, USE SHALLOW PANS TO EFFECTIVELY COOL FOODS.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COOLING FOODS LEFT UNCOVERED. COVER TO PREVENT POTENTIAL CONTAMINATION.
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
HAND SINK NEXT TO PICK UP DOOR IS NOT FUNCTIONING. MUST HAVE RUNNING COLD/HOT WATER.
DAL-5*47 RFSM Certificate - Not Display−2
REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED SMALL HOLES ON WALLS AND UNFINISHED OUTLETS. REPAIR.
DAL-7*42 Dirty nonfood contact surfaces−2
SMALL GRIME BUILD UP ON STORAGE SHELVES, GRIME UNDERNEATH EQUIPMENT. CLEAN.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK SALSA THAT ARE PACKAGED IN KITCHEN(LABEL CONTAINER)

Base deductions−19 pts

Jul 22

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Restricted use pesticides−5
OBSERVED RAID MULTI INSECT HOUSE SPRAY IN KITCHEN, REMOVE FROM ESTABLISHMENT.

Basic (3)

−6 pts

DAL-1*47 RFSM Certificate - Not Display−2
REGISTER AND POST FOOD MANAGER CERTIFICATE.
DAL-2*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGE FLOOR TILES, WATER DAMAGED CEILING TILES, AND EXPOSED CEILING. REPAIR.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED BAGGED ONION ON FLOOR, STORE 6" MINIMUM OFF FLOOR.

Base deductions−11 pts

Feb 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs stored above RTE food in reach in cooler, arrange to prevent cross contamination
DAL-7*11 Food not re-served after being served or sold to consumer−5
observed salsa squeeze bottles being re-served after each use.

Basic (5)

−10 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*45 Premises shall be maintained in good repair−2
observed damaged floor tiles and missing ceiling tiles in back area. repair.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
observed grime on floors, clean.
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink, hand sink is for hand washing only.
DAL-6*39 Equip sealed if it is exposed to spillage−2
gaps observed at hand sinks, properly seal.

Base deductions−20 pts

Jul 21

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 200+ PPM. needs to be between 50-100PPM. COS.
DAL-8*20 Grease Trap Tickets−5
No grease trap tickets available onsite. have available at all times at premises.

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food packages on floor, must be 6" off floor.
DAL-2*45 Premises shall be maintained in good repair−2
observed water damaged ceiling tiles and missing floor tiles in back area, repair.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils being stored in wire shelve that has build up of grimet, clean shelve.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
observed food in reach in cooler not date mark with date of production/sliced. date mark
DAL-6*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-7*22 Accredited food handler certificate - 60 days−2
Texas Food handler cards not onsite.
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no available pest control records available onsite. have available onsite at all times.
DAL-10*34 Remove dead/trapped pests−2
observed dead roaches on light shields, remove.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
observed soiled walls in back kitchen area.

Base deductions−28 pts

Feb 21

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items labeling-non original container−5
spray bottle with chemical not labeled.
DAL-8*20 Grease Trap Tickets−5
RFSM was not able to produce Grease Trap tickets.

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
observed missing cove base, damaged floor tile, and damaged ceiling tile on back hallway. repair. observed broken seal on hand sinks and on 3 comp sinks, repair.
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed in use utensils stored in room temperature water. if storing in water, water must be at 135F or above.
DAL-3*42 Dirty nonfood contact surfaces−2
observed shelves with dust accumulation, clean.
DAL-4*41 Food storage containers, identified with common name of food.−2
observed squeeze bottle with food not labeled. label.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
boxes of tortillas and onions observed stored on floor, store 6" above floor.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
observed intake vents covered with dust throughout establishment, clean.
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Pest control tickets not onsite.
DAL-10*34 Remove dead/trapped pests−2
observed dead pest on light shields. remove.

Base deductions−26 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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