What is Enchilada's's health inspection score?

Enchilada's 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 Enchilada's last inspected?

Enchilada's was last inspected on January 24, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Enchilada's have?

Enchilada's has 62 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Enchilada's safe to eat at?

Enchilada's has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Enchilada's serve?

Enchilada's serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Enchilada's

Name: Enchilada's
Address: 7050 GREENVILLE AVE, Dallas, 75231
Rating: 53

7050 GREENVILLE AVE, Dallas

Data may be outdated — inspected 1/24/2024

▲Improving

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0Fair

Mexican•Lake Highlands

Ranked #550 of 727 in Lake HighlandsBetter than 84% of mexican restaurants

Improving

10 inspections

Last: Jan 24, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.2

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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

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

-9 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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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7050 GREENVILLE AVE, Dallas, TX 75231

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Violation Timeline

May 2019

1 inspections

3 intermediate

9 basic

May

Nov 2019

1 inspections

3 intermediate

5 basic

Apr 2020

1 inspections

2 intermediate

4 basic

Apr

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

2 intermediate

2 basic

Apr

Oct 2021

1 inspections

2 intermediate

1 basic

Jun 2022

1 inspections

3 basic

Jun

Jan 2023

1 inspections

3 intermediate

5 basic

Jun 2023

1 inspections

3 intermediate

6 basic

Jun

Jan 2024

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Sanitize bucket at 0 ppm, too low to sanitize.

Basic (1)

−2 pts

DAL-2*39 Keep utensils handles upright or protected−2
Keep handles up out of ice (bar).

Base deductions−7 pts

Jun 23

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: shredded chicken 45, shredded chicken 45.4, refried beans 46, and ground beef 48.7.
DAL-8*18 Toxic items labeling-non original container−5
Label toxic chemical sanitizer buckets. Label all chemical spray bottles.
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine bucket too low to sanitize at 10 ppm chlorine.

Basic (6)

−12 pts

DAL-2*47 Handwashing signage−2
Need hand washing sign at hand sink.
DAL-3*31 Individual, disposable towels−2
No paper towels at hand sink.
DAL-4*34 Pest Control−2
Flies observed in kitchen.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor.
DAL-6*39 Soda nozzles and ice bin clean to remove soil−2
Clean soda nozzle, very dirty.
DAL-7*45 Premises shall be maintained in good repair−2
Re-grout tile.

Base deductions−27 pts

Jan 23

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
chicken enchiladas 132, ground beef enchiladas 131.5, green tomatillo sauce 130.6, chicken 127.
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-4*19 One Inch Air Gap−5
Need 1 inch air gap.

Basic (5)

−10 pts

DAL-3*45 Premises shall be maintained in good repair−2
Re-grout tile, broken tile.
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be stored in the bucket between uses.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food cannot be stored on the floor in storage area, WIF, and WIC.
DAL-7*39 Keep utensils handles upright or protected−2
All handles must be up, handle cannot touch ice (bar).
DAL-8*47 Handwashing signage−2
Need hand washing sign at hand sink.

Base deductions−25 pts

Jun 22

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*27 Cool TCS foods using proper methods−2
Observed food cooling at room temperature/RIC/WIC
DAL-2*39 Keep utensils handles upright or protected−2
Observed utensils stored inside of bulk
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Vent a hood filters must be cleaned. Clean the floors in the dish room. Chain CO2 tanks to rack. Eliminate standing water on the floors throughout kitchen.

Base deductions−6 pts

Oct 21

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
clean and sanitize the ice machine
DAL-3*14 Gloves single use−5
remember to change your gloves if you perform several tasks.

Basic (1)

−2 pts

DAL-1*31 Individual, disposable towels−2
replenish every paper towel dispenser

Base deductions−12 pts

Apr 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
label all spray bottles
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine in the sanitizer bucket

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
utensils stored inside a designated hand wash sink
DAL-4*39 Keep utensils handles upright or protected−2
ice scoop

Base deductions−14 pts

Oct 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
clean the soda gun nozzle at the bar
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine detected from the dishwasher-have the technician come out and inspect it

Basic (5)

−10 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
food in the walk in freezer encased in ice
DAL-3*21 RFSM - Not On Site−2
expired permit
DAL-4*39 Keep utensils handles upright or protected−2
ice scoop
DAL-5*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler
DAL-7*28 Do not exceed manuf. use by date−2
half gallon bottle of hill country dairies cultured buttermilk with a date of 9/25/20

Base deductions−20 pts

Apr 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
pico de gallo-52 degrees F; guacamole-54 degrees F; sliced jalapenos-52 degrees F
DAL-6*18 Toxic items labeling-non original container−5
label all spray bottles

Basic (4)

−8 pts

DAL-1*39 Keep utensils handles upright or protected−2
ice scoop inside the ice at the bar
DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
the reach in cooler closest to the cooks is not cooling efficiently-measuring at 62 degrees F; the manager discarded the food products stored in the fridge and will use ice as a cooling method for other foods in the meantime
DAL-3*34 Outer openings:closing holes, gaps−2
seal the gap in the backdoor
DAL-5*21 RFSM - Not On Site−2
expired permit

Base deductions−18 pts

Nov 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm in the warewash-needs to be checked by a technician
DAL-7*02 Cold Hold (41øF/45øF or below)−5
guacamole measured at 51 degrees F; sliced tomatoes measured at 51 degrees F
DAL-8*10 Clean Sight and Touch−5
thoroughly clean the soda nozzle holster in the bar

Basic (5)

−10 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
openings/holes in the ceiling tiles
DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler measured at 50 degrees F-needs to be evaluated/inspected by a technician
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
dust accumulation on the ceiling inside the food prep area
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
chlorine measured at 200 ppm-needs to be at 50 ppm
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−25 pts

May 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine solution 0 ppm
DAL-6*01 Cooling -- total 6 hours, 135-41øF−5
beans 54, 74.9 degrees f
DAL-8*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
DAL-2*45 Premises shall be maintained in good repair−2
provide base boards, cover holes
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use scoop to scoop food, keep utensils with handle up
DAL-5*47 Handwashing signage−2
provide hand washing sign
DAL-7*42 Dirty nonfood contact surfaces−2
clean coolers inside, gaskets, shelves
DAL-9*46 Covered waste receptacle for women's restroom−2
provide in employee restroom
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-11*22 Handlers-Certificate Not On Site−2
FHC expired
DAL-12*37 Food storage, prohibited areas under leaking water lines−2
observed leaking pipes in walk in freezer and food stored under leaking pipe

Base deductions−33 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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