What is Mesero's health inspection score?

Mesero has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mesero last inspected?

Mesero was last inspected on September 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mesero have?

Mesero has 68 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mesero safe to eat at?

Mesero has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mesero

Name: Mesero
Address: 5505 BELTLINE RD, Dallas, 75254
Rating: 49

5505 BELTLINE RD, Dallas

Data may be outdated — inspected 9/14/2023

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Dallas

Ranked #989 of 1000 in Dallas

Declining

10 inspections

Last: Sep 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

33 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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-8 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

Open location in Google Maps →

5505 BELTLINE RD, Dallas, TX 75254

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2018

1 inspections

4 intermediate

6 basic

Dec

Jun 2019

1 inspections

2 intermediate

5 basic

Dec 2019

1 inspections

1 intermediate

5 basic

Dec

Jun 2020

1 inspections

4 basic

Dec 2020

1 inspections

4 basic

Dec

Aug 2021

1 inspections

3 intermediate

3 basic

Jun 2022

1 inspections

4 intermediate

9 basic

Jun

Aug 2022

1 inspections

8 basic

Feb 2023

1 inspections

2 intermediate

1 basic

Feb

Sep 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Sep 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*14 Wash hands after all other activities−5
staff observed drinking in service area with out washing hands- wash hands after every contamination
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Raw egg out at room temperature at 57F/ must be at 41F

Basic (5)

−10 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
observed staff touching the inside of small bowls
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping towels seen throughout counter top
DAL-5*45 Dressing areas:Lockers−2
properly store personal items (purse)
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
shelving inside of Walk-in-Cooler rusted
DAL-7*44 Soiled receptacles and waste handling units cleaned−2
trash over flow at dumpster/ increase frequency of dumpster service - avoid complaints

Base deductions−20 pts

Feb 23

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5

Basic (1)

−2 pts

DAL-3*21 RFSM - Not On Site−2

Base deductions−12 pts

Aug 22

Follow-up InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers, shelves
DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
new manager obtain rfsm certificate within 45 days
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
observed towels/wiping cloths under cutting boards and utensils
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at back door
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed utensils in hans sink
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-7*47 Handwashing signage−2
provide hand washing sign
DAL-8*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−16 pts

Jun 22

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-2*10 Chlorine exposure time table−5
0 ppm chlorine tested at dishwasher
DAL-7*01 Cooling -- within 2 hours, 135-70øF−5
Shredded chicken and black beans in large container at 77 F on prep table.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
marinated chicken 58 F salmon 59 F beef fajita 53 F
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
chicken above vegetables in WIC

Basic (9)

−18 pts

DAL-1*32 Damaged Equipment−2
rubber spatula
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-6*30 Food Establishment Permit−2
DAL-10*21 RFSM - Not On Site−2
DAL-11*31 Individual, disposable towels−2
DAL-12*47 Handwashing signage−2
DAL-13*45 Drying Mops-air dry−2

Base deductions−38 pts

Aug 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
DAL-4*19 Water & Plumbing in good repair- per code−5

Basic (3)

−6 pts

DAL-3*29 Food thermometers provided and accessible−2
DAL-5*39 Air-drying required after cleaning & sanitiziing−2
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
Raw tuna must be thawed with running water

Base deductions−21 pts

Dec 20

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
DAL-3*31 No soap at handsink−2
DAL-4*21 RFSM - Not On Site−2

Base deductions−8 pts

Jun 20

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*29 Mechanical holding unit, thermometer location−2

Base deductions−8 pts

Dec 19

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5

Basic (5)

−10 pts

DAL-2*29 Sanitizing solutions, testing devices−2
DAL-3*47 RFSM Certificate - Not Display−2
DAL-4*31 No soap at handsink−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*39 Store all equipment & utensil covered or inverted−2

Base deductions−15 pts

Jun 19

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
most recent on file is from 11/27/18
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
pink biofilm/bacteria observed inside the ice machine in the kitchen prep area

Basic (5)

−10 pts

DAL-2*32 Damaged Equipment−2
repair/replace the strip on the walk in cooler in the kitchen area
DAL-3*39 Keep utensils handles upright or protected−2
keep the ice scoop inverted with the handle upright to prevent contamination.
DAL-4*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the−2
no chlorine detected
DAL-5*31 Handwashing lavatory - used for other purpose−2
utensil/container stored inside a designated hand wash sink
DAL-7*47 Handwashing signage−2

Base deductions−20 pts

Dec 18

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
sliced lemons and pineapples in a container with a date of 9/12
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on the second shelf from the top inside the reach in cooler
DAL-8*19 Water & Plumbing in good repair- per code−5
leaking pipe under the three-compartment sink
DAL-9*10 Clean Sight and Touch−5
clean the inside of the ice machine thoroughly; pink bacteria/slime observed on the top area inside the ice machine

Basic (6)

−12 pts

DAL-1*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the−2
no chlorine detected in the warewash machine
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
lids needed for containers used to stored food
DAL-3*31 Individual, disposable towels−2
replenish every disposable towel dispenser
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
DAL-5*47 Handwashing signage−2
hand wash sign needed at the hand wash sink
DAL-6*42 Dirty nonfood contact surfaces−2
syrup/sticky residue inside the reach in coolers in the bar area

Base deductions−32 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 Unknown Restaurants Best in Dallas All Texas Restaurants