What is Mexicali Restaurant's health inspection score?

Mexicali Restaurant has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mexicali Restaurant last inspected?

Mexicali Restaurant was last inspected on June 12, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mexicali Restaurant have?

Mexicali Restaurant has 60 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mexicali Restaurant safe to eat at?

Mexicali Restaurant has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mexicali Restaurant serve?

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

Official Health Record

Mexicali Restaurant

Name: Mexicali Restaurant
Address: 11277 E NORTHWEST HWY #148, Dallas, 75238
Rating: 57

11277 E NORTHWEST HWY #148, Dallas

Data may be outdated — inspected 6/12/2022

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Dallas

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

Unknown

9 inspections

Last: Jun 12, 2022

low confidence

Directions Order

Inspections

11%

Clean Rate

6.7

Avg Violations

49 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

20x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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 →

11277 E NORTHWEST HWY #148, Dallas, TX 75238

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2018

1 inspections

1 intermediate

6 basic

Nov

May 2019

1 inspections

6 intermediate

8 basic

Jun 2019

1 inspections

1 intermediate

5 basic

Jun

Nov 2019

1 inspections

Apr 2020

1 inspections

4 basic

Apr

Oct 2020

1 inspections

1 intermediate

3 basic

Apr 2021

1 inspections

3 intermediate

6 basic

Apr

Oct 2021

1 inspections

2 intermediate

3 basic

Jun 2022

1 inspections

2 intermediate

9 basic

Jun

Inspection History

9 records on file

7 Routine2 Follow-up

Jun 22

Routine InspectionLatestScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold holding foods must be maintained at 41F or below- guacamole observed at 55F.
DAL-2*10 Clean Sight and Touch−5
Black substance observed inside of the ice machine.

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM observed on site.
DAL-4*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained in food safety.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
RTE foods must be date marked.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
Properly seal around back door- not rodent proof.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal drinks- kitchen area
DAL-8*39 Equipment in good repair and proper adjustment.−2
Replace worn cutting boards as needed.
DAL-9*43 Light bulbs, light shields provided−2
Replace the missing lights underneath the vent a hood filter system.
DAL-10*45 Premises shall be maintained in good repair−2
Check all refrigerator units- running high. Repair door on ice machine. Repair leak at mop sink. Seal hole in wall underneath the soup warmers.
DAL-11*47 Other Violations−2
Very hot in the kitchen area. Check out vents.

Base deductions−28 pts

Oct 21

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
soda nozzles
DAL-5*19 One Inch Air Gap−5
three comp sink at the bar

Basic (3)

−6 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
bag of onion stored adjacent to a designated hand wash sink in the kitchen
DAL-2*42 Dirty nonfood contact surfaces−2
heavy dust accumulation on the fan covers inside the walk in cooler
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
openings observed in the back door, kitchen

Base deductions−16 pts

Apr 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine observed inside the dishwasher-have a technician come out to service the dishwasher
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on the top shelf inside the walk in cooler
DAL-8*19 One Inch Air Gap−5
at the sink in the bar

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
DAL-4*31 Individual, disposable towels−2
replenish every paper towel dispenser
DAL-6*21 RFSM - Not On Site−2
must be on site at all times
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
seal the gaps at the back door to prevent pest entry
DAL-9*36 Cloths in-use for wiping between uses stored−2
do not store cloth towels underneath the cutting board

Base deductions−27 pts

Oct 20

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
thoroughly clean the inside of the soda nozzles

Basic (3)

−6 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
dust accumulation on the fan inside the food prep area
DAL-3*36 Cloths in-use for wiping between uses stored−2
cloth towels stored underneath the cutting boards
DAL-4*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler

Base deductions−11 pts

Apr 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler
DAL-2*31 Individual, disposable towels−2
replenish every paper towel dispenser-cos
DAL-3*28 Do not exceed manuf. use by date−2
expired milk and sour cream
DAL-4*36 Cloths in-use for wiping between uses stored−2
cloth towel stored underneath the cutting board

Base deductions−8 pts

Nov 19

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Jun 19

Follow-up InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
label sani bucket

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*45 Drying Mops-air dry−2
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
no styrofoam cups for multiuse
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean dust from ceiling

Base deductions−15 pts

May 19

Routine InspectionScore: 72

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chili in WIC 48.5 F
DAL-4*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
after touching face
DAL-5*03 Food products not maintained at 135øF or above−5
knowingly used broken steam table chili 125 F
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
separate whole and ground beef in WIC
DAL-7*10 Chlorine exposure time table−5
0 ppm at dish machine must sanitize dishes in the 2 comp sink with 50 ppm bleach
DAL-9*01 Cooling -- within 2 hours, 135-70øF−5
chicken made at 11:30 am@93 F after 2 hrs discarded

Basic (8)

−16 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
keep ice scoop handles out of ice
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
incredibly dusty food debris throughout
DAL-8*43 Light - 50 foot : Food and utensils area−2
replace vent hoodl lghts
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*28 Original cont. of RTE/PHF/Day1= day of opening−2
foods not dated
DAL-12*45Floors easily cleanable−2
reseal floors and grade to drains
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
keep all personal food
DAL-14*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
bar cutting board very rough stop using serrated knives!

Base deductions−46 pts

Nov 18

Follow-up InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw ground beef adj vegetables

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
days but no dates
DAL-2*45Floors easily cleanable−2
repair floors
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
separate employee drinks
DAL-4*41 Food storage containers, identified with common name of food.−2
label rice and bar items
DAL-5*32 Approved Food Contact Equip.−2
no towels under cutting boards replace green cutting board
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−17 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