What is Mariscos Acapulco's health inspection score?

Mariscos Acapulco has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mariscos Acapulco last inspected?

Mariscos Acapulco was last inspected on December 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos Acapulco have?

Mariscos Acapulco has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos Acapulco safe to eat at?

Mariscos Acapulco has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mariscos Acapulco serve?

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

Official Health Record

Mariscos Acapulco

Name: Mariscos Acapulco
Address: 3301 SINGLETON BLVD, Dallas, 75212
Rating: 52

3301 SINGLETON BLVD, Dallas

Data may be outdated — inspected 12/28/2023

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Dallas

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

Declining

10 inspections

Last: Dec 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

11x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

-14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (52/100) 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

Open location in Google Maps →

3301 SINGLETON BLVD, Dallas, TX 75212

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2019

1 inspections

3 intermediate

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

5 basic

Mar 2020

1 inspections

3 intermediate

11 basic

Mar

Jul 2020

1 inspections

1 intermediate

8 basic

Jan 2021

1 inspections

5 intermediate

1 basic

Jan

Jul 2021

1 inspections

1 intermediate

8 basic

Mar 2022

1 inspections

2 intermediate

6 basic

Mar

Oct 2022

1 inspections

2 basic

Apr 2023

1 inspections

5 basic

Apr

Dec 2023

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy tomatoes in walk-in cooler
DAL-9*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (7)

−14 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label non-original containers w/ contents
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all prepared & commercially made products with date they were prepared/opened
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
replace thermometer in reach-in cooler in front by cashier
DAL-5*32 Damaged Equipment−2
Replace/fix loose panel in prep cooler
DAL-6*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-7*43 Light bulbs, light shields provided−2
Replace broken light shield
DAL-8*45 Premises shall be maintained in good repair−2
Finish replacing equipment

Base deductions−24 pts

Apr 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
No cardboard on shelves
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Keep employee food separated from food from sale
DAL-3*38 Thawing. Under refrigeration−2
Do not thaw food at room temperature
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean racks in walk-in cooler
DAL-5*45 Premises shall be maintained in good repair−2
Finish replacing damaged ceiling tiles

Base deductions−10 pts

Oct 22

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*38 Thawing. under running water criteria - < 4 hours−2
Thaw frozen food in running water or in refrigerator
DAL-2*45Physical Facilities Floors,Walls,Ceilings−2
Change/replace damaged/stained ceiling tiles

Base deductions−4 pts

Mar 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
grilled chicken 76 F
DAL-6*18 Restricted use pesticides−5
RAID is not allowed in food service area.

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
menudo
DAL-2*45 Premises shall be maintained in good repair−2
Repair RIF door. Replace missing floor tiles.
DAL-4*40 Reuse of single service articles−2
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
exit door
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
Recommend additional refrigeration. WIC too small.

Base deductions−22 pts

Jul 21

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers front RI cooler unit - prepared water- use approved containers as food containers to avoid chemical contamination

Basic (8)

−16 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at 3c sink Chlorine solutions must be at : 50 ppm chlorine concentration at 3c sink to avoid cross contamination
DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*39 Equipment in good repair and proper adjustment.−2
shelving inside all cooler units rust and oxidize must be clean to avoid cross contamination
DAL-4*33 Manual ware washing, sink compartment requirement−2
missing proper labels at 3c sink must be had proper labels wash rinse and sanitize solutions
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers storage at floor level must be 6 inches out the floor level to avoid cross contamination
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease deposits and soils accumulations must be clean to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date marks on food containers in all areas
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
seeds packages without labels or date marks must be label all food packages with proper information

Base deductions−21 pts

Jan 21

Routine InspectionScore: 84

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 pts

DAL-1*02 Outfitter-Food Temperatures (Cold).−5
WI cooler unit at 45 F and slacking must be maintain proper food temperature of 40 F or below to avoid cross contamination
DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-4*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-5*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure employees discard expired or outdated food containers and packages -not date or day marking -
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using trash bags and recycle materials as food containers must be use approved containers as food containers

Basic (1)

−2 pts

DAL-3*45 Premises shall be maintained in good repair−2
water leaks on ceiling in all areas must be replace or repair to proper condition floors missing tiles closed to three compartment sink must be replace or repair to proper condition

Base deductions−27 pts

Jul 20

Follow-up InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*18 Equipment and Utensils Multiuse Materials-safe−5
using trash bags as food containers must be use approved containers as food containers to avoid chemical contamination

Basic (8)

−16 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
grease trap must be clean often to avoid unlawful smells and discharges
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-3*45 Premises shall be maintained in good repair−2
ceiling tiles and walls with holes and water marks must be replace or repair to proper condition to avoid pest harboring and cross contamination
DAL-4*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
DAL-5*39 Store all equipment & utensil covered or inverted−2
utensils stored upside in shelving dry area PIC must be ensure employees store clean utensils covered or inverted
DAL-6*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
waste water drainage pipes with leaks must be replace or repair to proper condition
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units with out lids or covered must be have lids or cover all food containers to avoid cross contamination
DAL-9*29 Food thermometers provided and accessible−2
thermometers not working below correct food temperatures must be have visible and working thermometers

Base deductions−21 pts

Mar 20

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-12*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and trash bags as food containers must be use approved containers as food containers to avoid chemical contamination
DAL-14*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
after been clean food surfaces must be sanitize during operational hours

Basic (11)

−22 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-3*44 Receptacles and waste Units-contructed−2
grease trap cover leaking unlawful fumes grease trap cover must be leak-proof to avoid unlawful discharges use as public health control
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
hand sink loose from wall in back area must be repair or replace to proper condition
DAL-5*42 Nonfood-contact surfaces material−2
using not approved nonfood surfaces tables on front area must be use approved nonfood surfaces on all areas
DAL-6*24 Food Labeling- with common name of the food−2
missing food labels on food containers must be labeling food containers in all areas
DAL-7*34 Outer openings:closing holes, gaps−2
back door bent or missing weather strip must be replace or repair to closed all gaps in all areas to avoid pest harboring
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
using wood tables and absorbent material tables as equipment for food surfaces must be use approved equipment for food surfaces with smooth and easy to clean surfaces.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marking in all food containers
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without covers or lids food containers must be have covered or lids to avoid cross contamination
DAL-13*39 Equipment in good repair and proper adjustment.−2
shelving and racks with in all areas with rust and oxidize must be replace or repair to avoid cross contamination

Base deductions−37 pts

Sep 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket tested at 0 ppm

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*32 Approved Food Contact Equip.−2
Replace residential freezer and microwave with commercial units.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean fan cover to WIC.
DAL-5*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-6*46 Covered waste receptacle for women's restroom−2

Base deductions−15 pts

Mar 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
seal/tight all open packages of food inn coolers
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw food store next to lime, avocado
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (4)

−8 pts

DAL-3*42 Nonfood-contact surfaces material−2
no carbon board allow on the sheves
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers
DAL-5*21 RFSM - Not On Site−2
expired RFSM
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−23 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants