What is Gonzalez Restaurant's health inspection score?

Gonzalez Restaurant has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gonzalez Restaurant last inspected?

Gonzalez Restaurant was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gonzalez Restaurant have?

Gonzalez Restaurant has 63 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gonzalez Restaurant safe to eat at?

Gonzalez Restaurant has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Gonzalez Restaurant

Name: Gonzalez Restaurant
Address: 367 W JEFFERSON BLVD, Dallas, 75208
Rating: 36

367 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/27/2023

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0Poor

Oak Cliff

Ranked #353 of 400 in Oak Cliff

Stable

7 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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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367 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

5 basic

Mar

Sep 2019

1 inspections

6 basic

Jul 2020

1 inspections

2 intermediate

10 basic

Jul

Mar 2022

1 inspections

4 intermediate

11 basic

Sep 2022

1 inspections

2 intermediate

6 basic

Sep

Mar 2023

1 inspections

2 intermediate

6 basic

Oct 2023

1 inspections

3 intermediate

6 basic

Oct

Inspection History

7 records on file

7 Routine

Oct 23

Routine InspectionLatestScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
DAL-6*18 Toxic items storage adjacent to food/utensils−5

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Individual, disposable towels−2
DAL-5*45 Premises shall be maintained in good repair−2
DAL-7*39 Store all equipment & utensil covered or inverted−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*24 Food Labeling- with common name of the food−2

Base deductions−27 pts

Mar 23

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items labeling-non original container−5
chemical spray bottle not labeled
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cut tomatoes observed at 69 degrees f cold holding foods must be maintained at 41 degrees or below

Basic (6)

−12 pts

DAL-1*24 Food Labeling- with common name of the food−2
label drink containers lemonade with common name
DAL-2*39 Equipment in good repair and proper adjustment.−2
replace damaged cutting boards as often as needed
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
protect ice by keeping lid closed
DAL-4*31 Handwashing lavatory - used for other purpose−2
do not use hand sink as dump ones
DAL-6*33 Rinsing procedures - 3 compartment sink−2
3 compartment sink bar must be set up correctly
DAL-8*21 RFSM - Not On Site−2
no rfsm on site

Base deductions−22 pts

Sep 22

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Pesticides/ toxic tracking powder−5
OBSERVED TRACKING POWDER AROUND PERIMETER OF KITCHEN. DO NOT USE.
DAL-4*10 Clean Sight and Touch−5
HEAVY GRIME/SOIL BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (6)

−12 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED COOLING FOOD UNCOVERED, LIGHTLY COVER COOLING FOOD.
DAL-3*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED/LOOSE COVE BASE, REPAIR.
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
GRIME/SOIL BUILD UP ON SLUSHIE NOZZLE, CLEAN AND SANITIZE.
DAL-6*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR SANITIZER SOLUTIONS.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN UP TRACKING POWDER.
DAL-8*47 RFSM Certificate - Not Display−2
RENEW EXPIRED RFSM

Base deductions−22 pts

Mar 22

Routine InspectionScore: 74

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-11*10 Clean Sight and Touch−5
CLEAN ALL
DAL-13*02 Cold Hold (41øF/45øF or below)−5
GUACAMOLE 52*F, SLICED TOMATOES 59*F STORED ON TOP OF ICE, TAMALES 61*F STORED ON PREP TABLE
DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN STORED ABOVE RAW BEEF FOODS
DAL-4*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE SLICING ONIONS WITH BARE HANDS

Basic (11)

−22 pts

DAL-7*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINK STORED ON PREP TABLE AND WITH CUSTOMERS ITEMS
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEM STORED ON FLOOR
DAL-10*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-12*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED DAYLIGHT AT EXIT DOOR
DAL-14*27 Cooling, heating, and holding capacities. Equipment−2
DISCONTINUE ICE FOR COLD HOLD: PROVIDE NSF APPROVED COMMERCIAL EQUIPMENT
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-2*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL NON ORIGINAL CONTAINERS
DAL-3*38 Thawing. Under refrigeration−2
IMPROPER THAWING AT ROOM TEMPERATURE
DAL-5*39 Loosely cover cooling foods−2
OBSERVED FOOD ITEMS UNCOVERED
DAL-6*32 Approved Food Contact Equip.−2
WIPING CLOTH STORED ON AND UNDER FOODS ITEMS

Base deductions−42 pts

Jul 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*14 Gloves single use−5
EMPLOYEES
DAL-11*02 Cold Hold (41øF/45øF or below)−5
GAUCAMOLE 58*F, PICO 59*F

Basic (10)

−20 pts

DAL-2*27 Cooling method, criteria - smaller portions−2
IMPROPER COOLING
DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HANDSINK
DAL-4*47 Other Violations−2
LABEL 3 COMP SINK
DAL-5*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
IMPROPER DATEMARKING
DAL-6*45 Ceiling easily cleanable and light in color−2
DAL-7*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAP
DAL-8*32 Approved Food Contact Equip.−2
REMOVE CARDBOARD & WIPING LINING; WIPING CLOTH STORED OVER FOODS ITEMS
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA
DAL-10*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL COOLING FOODS

Base deductions−30 pts

Sep 19

Routine InspectionScore: 90

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certifications must be have FSM's registered with the city
DAL-2*29 Sanitizing solutions, testing devices−2
missing sanitizing buckets at drinks and service area must be have : sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination during operational hours
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, walls and ceiling dirty with food debris soils accumulations and litter on all areas must be clean to avoid contamination
DAL-4*22 Handlers-Certificate Not On Site−2
missing some current food handler cards must be have current food handler cards
DAL-5*39 Equipment in good repair and proper adjustment.−2
shelving under tables rust and oxidize must be repair or replace to avoid cross contamination
DAL-6*21 PIC ensures employees are properly sanitizing equi−2
PIC must be ensure the use of sanitizing solutions during operational hours and change solutions often when sanitizing solution depleting concentration

Base deductions−12 pts

Mar 19

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*33 Detergent-sanitizer must be approved−2
using detergent with sanitizing solutions inside sanitizer buckets must be use only sanitizer chemical on sanitizer buckets separate from detergent buckets
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on some food containers must be have date marking on food containers
DAL-3*45 Premises:Cleaning, frequency and restrictions−2
floor behind equipment dirty with soils accumulations must be clean to avoid contamination
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
cement floors rough with cracks must be replace or repair to smooth surfaces ceiling tiles broken at service prep area ceiling tiles must be repair to proper condition
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty must be clean to avoid contamination

Base deductions−10 pts

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Community Safety Reports

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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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