What is EL Hoyo's health inspection score?

EL Hoyo has a SafeDine safety score of 64 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Hoyo last inspected?

EL Hoyo was last inspected on April 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Hoyo have?

EL Hoyo has 80 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Hoyo safe to eat at?

EL Hoyo has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Hoyo serve?

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

Official Health Record

EL Hoyo

Name: EL Hoyo
Address: 4822 GASTON AVE, Dallas, 75246
Rating: 64

4822 GASTON AVE, Dallas

Data may be outdated — inspected 4/11/2023

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0Fair

American•Dallas

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

Stable

9 inspections

Last: Apr 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

39 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

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

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (64/100) 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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4822 GASTON AVE, Dallas, TX 75246

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

8 basic

Apr

Aug 2019

1 inspections

5 intermediate

8 basic

Feb 2020

1 inspections

2 intermediate

7 basic

Feb

Sep 2020

1 inspections

1 intermediate

6 basic

Apr 2021

1 inspections

5 intermediate

10 basic

Apr

Aug 2021

1 inspections

2 intermediate

10 basic

Feb 2022

1 inspections

3 intermediate

2 basic

Feb

Oct 2022

1 inspections

5 basic

Apr 2023

1 inspections

1 intermediate

3 basic

Apr

Inspection History

9 records on file

8 Routine1 Follow-up

Apr 23

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Soup and meat found at 49'f, keep at 41'f or lower

Basic (3)

−6 pts

DAL-2*32 Approved Food Contact Equip.−2
Use equipment approved for commercial kitchen
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Fix screen door
DAL-4*45 Clean facilities as often as necessary.−2
Clean/organize dry storage area

Base deductions−11 pts

Oct 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE food
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Fix screen at back door
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store in use utensils in food with handles out
DAL-4*42 Dirty nonfood contact surfaces−2
Clean vent hood
DAL-5*45 Clean facilities as often as necessary.−2
Clean floors/walls as needed

Base deductions−10 pts

Feb 22

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store raw meet over RTE food
DAL-2*19 Hand sink water temperature below 110'F−5
Fix hot water in restroom
DAL-3*20 Grease Trap Tickets−5
Pump grease trap every 90 days and keep record on site

Basic (2)

−4 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Fill in gaps at back door
DAL-5*42 Dirty nonfood contact surfaces−2
Clean front of fryer

Base deductions−19 pts

Aug 21

Follow-up InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
BEEF 88'F
DAL-7*02 Cold Hold (41øF/45øF or below)−5
SALSA 49'F, MILK 50'F . DO NOT USE HOME REFRIGERATOR

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN KITCHEN ALLOWED.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS FROM COOLER.
DAL-3*39 Cutting surfaces.−2
CUTTING BOARD
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*32 Approved Food Contact Equip.−2
NO HOME REFRIGERATOR ALLOWED. USE COMMERCIAL RATED REFRIGERATOR.
DAL-8*47 Handwashing signage−2
DAL-9*45 Premises shall be maintained in good repair−2
REMOVE PEELING PAINT FROM WALK IN COOLER.
DAL-10*46 Enclosed toilet room w/self closing doors−2
DAL-11*34 Outer door: solid,selfclosing,tightfitting−2
SEAL GAP AND OPENING FROM SCREEN DOOR.
DAL-12*36 Cloths in-use for wiping between uses stored−2

Base deductions−30 pts

Apr 21

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Must not cool foods at room temperature(Pozole). Food (TCS) products observed stored out room temperature.
DAL-2*03 Food products not maintained at 135øF or above−5
Shredded chicken/Pork/Beef observed at 87-88 Degrees F. Hot food must be maintain product temperature, 135 Degrees F.
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed staff using bare hands to handle tortilla.
DAL-5*20 Grease Trap Tickets−5
Grease trap service ticket 1 year old.
DAL-10*10 Sanitization after Cleaning−5
Observed food staff just wash and rinsing dishes. Must wash/rinse/sanitize all dishes.

Basic (10)

−20 pts

DAL-3*47 Raw animal foods cooked in a microwave oven shall be allowed to stand covered for 2 minutes afte−2
Food cooked inside the microwave, must stand for 2 minutes.
DAL-6*22 Accredited food handler certificate - 60 days−2
All staff must be trained in food safety--state approved!
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
All cooked (TCS) foods must be datemarked.
DAL-8*31 Handwashing lavatory - used for other purpose−2
Do not use handsink as a dump sink.
DAL-9*40 Reuse of single service articles−2
Observed food stored in single use containers.
DAL-11*34 Windows or doors protected against the entry criteria - mesh size−2
Must fix screened door, off track. Do not store vegetables outside back door(Cilantro). COS
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drinking cups in food prep areas.
DAL-13*36 Cloths in-use for wiping between uses stored−2
Store wet towels in a sanitizing solution.
DAL-14*39 Store equipment & utensils in a clean, dry place−2
Do not store knives between equipment. Must store on a clean and sanitized surface.
DAL-15*42 Dirty nonfood contact surfaces−2
Heavy grease build up at the side of the grill, clean at once. Clean stove top to.

Base deductions−45 pts

Sep 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

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

Basic (6)

−12 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*45Floor, wall, ceiling - Exposed material−2

Base deductions−17 pts

Feb 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLE
DAL-8*02 Cold Hold (41øF/45øF or below)−5
RAW SHELLED EGGS 46 DEGREE F

Basic (7)

−14 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
PROVIDE LID
DAL-2*39 Equipment in good repair and proper adjustment.−2
ENSURE COOLER IS PROPERLY ADJUSTED 46 DEGREE F AMBIENT TEMP
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ON TOP OF EQUIPMENT
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
WIC
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
ITEMS PAST 7 DAYS
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
INSIDE ALL COOLERS
DAL-9*41 Food storage containers, identified with common name of food.−2

Base deductions−24 pts

Aug 19

Routine InspectionScore: 73

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw shell eggs stored above RTE food
DAL-4*20 Conveying Sewage−5
improper disposal of waste water
DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. tomatoes 57.7
DAL-11*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-12*10 Clean Sight and Touch−5
clean food contact surfaces

Basic (8)

−16 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
observed equipment stored on floor
DAL-3*31 Handwashing lavatory - used for other purpose−2
used for storage of dishes
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
observed live roaches
DAL-7*42 Dirty nonfood contact surfaces−2
clean gaskets
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Guidance on bodily fluids (diarrhea and vomiting clean-up) policy
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
clean
DAL-13*32 Damaged Equipment−2
replace gaskets

Base deductions−41 pts

Apr 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
unsanitary condition
DAL-6*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods

Basic (8)

−16 pts

DAL-1*22 Handlers-Certificate Not On Site−2
certify all staff
DAL-2*35 Hair Restraints effective−2
provide hair restraints for all employees
DAL-4*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-5*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*21 RFSM - Not On Site−2
No RFSM on duty during inspection
DAL-8*34 Outer openings:closing holes, gaps−2
close all outer openings and gaps
DAL-9*32 Damaged Equipment−2
remove/ replace all non working equipment
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
clean floors behind and under equipment

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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