What is Burguesa's health inspection score?

Burguesa has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Burguesa last inspected?

Burguesa was last inspected on April 6, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burguesa have?

Burguesa has 38 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burguesa safe to eat at?

Burguesa has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Burguesa serve?

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

Official Health Record

Burguesa

Name: Burguesa
Address: 710 FORT WORTH AVE, Dallas, 75208
Rating: 46

710 FORT WORTH AVE, Dallas

Data may be outdated — inspected 4/6/2021

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0Poor

American•Oak Cliff

Ranked #309 of 400 in Oak CliffBetter than 22% of american restaurants

Stable

4 inspections

Last: Apr 6, 2021

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

63 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) which is computed during our regular data sync.

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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710 FORT WORTH AVE, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

7 basic

Feb

Sep 2019

1 inspections

1 intermediate

4 basic

Mar 2020

1 inspections

3 intermediate

7 basic

Mar

Apr 2021

1 inspections

2 intermediate

12 basic

Inspection History

4 records on file

4 Routine

Apr 21

Routine InspectionLatestScore: 80

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-12*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with soils and grease accumulations must be clean to avoid cross contamination ice machine with mold, food debris, soils and grease accumulations must be clean to avoid cross contamination use as public health control

Basic (12)

−24 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty at dining area with soils and dust accumulations must be clean to avoid contamination
DAL-3*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-5*45 Unnecessary articles prohibited−2
unnecessary items in all areas must be remove or maintain in a dry clean storage area to avoid contamination
DAL-6*45 Premises shall be maintained in good repair−2
sitting area with holes on sit material must be replace or repair to proper condition
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-8*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition knife holder rust and oxidize must be replace or repair to avoid cross contamination
DAL-9*34 Outer openings:closing holes, gaps−2
gap under exit door back area must be close all holes or gaps under door to avoid pest harboring holes on walls must be repair or closed holes to avoid pest harboring
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and under equipment in all areas dirty with soils and grease accumulations must be clean all areas to avoid cross contamination walls and ceiling dirty in all areas must be clean to avoid cross contamination
DAL-11*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizer solution on sanitizer bucket must be have sanitizer bucket at: 200-400 ppm Quat concentration solution 3c sink at 200 ppm Quat concentration
DAL-13*45 Premises:Cleaning, frequency and restrictions−2
restrooms guests dirty must be clean to avoid contamination
DAL-14*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on all food containers inside cooler units

Base deductions−34 pts

Mar 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with spills, grease, food debris and soils accumulations must be clean to avoid cross contamination
DAL-9*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers for dry food and prep food must be have approved containers as food containers
DAL-10*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks in all food containers
DAL-2*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-3*31 Handwashing lavatory - accessible−2
hand sink back area blocked by utensils pan must be use for hand wash only
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and general floor dirty with food debris soils and grease accumulations must be clean to avoid contamination and pest harboring walls and ceiling dirty must be clean to avoid cross contamination must be clean to avoid cross contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease and soils accumulations must be clean to avoid cross contamination
DAL-7*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
chemical solutions at floor level and in different areas must be maintain in a proper area to avoid chemical contamination

Base deductions−29 pts

Sep 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees f or below

Basic (4)

−8 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: light switches dust on wall behind ice machine
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
change mop bucket water
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
store ice scoop in a clean dry place

Base deductions−13 pts

Feb 19

Routine InspectionScore: 82

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, raw eggs store next to lettuce and cheese
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the coolers

Basic (7)

−14 pts

DAL-1*42 Nonfood-contact surfaces material−2
no towel allow under the utensil
DAL-4*33 Washing procedures selected based on type−2
observed employee clean the the bowl without soap, rinse and sanitizer
DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
hot dog, meat
DAL-8*32 Damaged Equipment−2
observed leaking inside the cooler
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 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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