What is Ojeda's's health inspection score?

Ojeda's has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ojeda's last inspected?

Ojeda's was last inspected on December 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ojeda's have?

Ojeda's has 79 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ojeda's safe to eat at?

Ojeda's has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ojeda's

Name: Ojeda's
Address: 4617 MAPLE AVE, Dallas, 75219
Rating: 42

4617 MAPLE AVE, Dallas

Data may be outdated — inspected 12/23/2023

▼Declining

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0Poor

Oak Lawn

Ranked #284 of 311 in Oak Lawn

Declining

10 inspections

Last: Dec 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (42/100) 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

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4617 MAPLE AVE, Dallas, TX 75219

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

7 basic

Feb

Aug 2019

1 inspections

3 intermediate

1 basic

Feb 2020

1 inspections

4 intermediate

6 basic

Feb

Jul 2020

1 inspections

3 intermediate

6 basic

Jan 2021

1 inspections

1 intermediate

7 basic

Jan

Jul 2021

1 inspections

3 intermediate

5 basic

Feb 2022

1 inspections

3 intermediate

5 basic

Feb

Oct 2022

1 inspections

3 intermediate

6 basic

Apr 2023

1 inspections

1 intermediate

5 basic

Apr

Dec 2023

1 inspections

3 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

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
COOKED BEANS ON STEAM TABLE OBSERVED AT 122F/ MUST BE AT LEAST 135F
DAL-2*10 Clean Sight and Touch−5
CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES OF EQUIPMENT
DAL-3*18 Toxic items stored above food/utensils−5
WD 40 STORED OVER FOOD PREP AREA

Basic (5)

−10 pts

DAL-4*27 Cool TCS foods using proper methods−2
OBSERVED PAN OF COOKED RICE COOLING AT ROOM TEMPERATURE
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE UTENSILS INSIDE HAND SINK
DAL-6*39 Cutting surfaces.−2
OBSERVED THE CUTTING BOARDS IN POOR CONDITION - REPLACE AS NEEDED
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR DRAIN ( HAND SINK) - NEAR MOP SINK
DAL-8*45 Premises shall be maintained in good repair−2
REPLACE MISSING FLOOR TILES- COOK LINE SEAL OPENING UNDERNEATH THE 3 SINK REPAIR SMALL LEAK / HANDSINK- COLD PREP ROOM REPLACE MISSING FAUCET HANDLE / HAND SINK AT WAIT STATION

Base deductions−25 pts

Apr 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*14 Wash hands after all other activities−5
staff must wash hands after every contamination

Basic (5)

−10 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide a body fluid kit
DAL-3*32 Damaged Equipment−2
replace cutting boards as often as needed
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed in service containers in bulk ingredients
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store personal drinks in a designated area
DAL-6*45 Premises shall be maintained in good repair−2
repair air curtain at back door floor tiles at cook line observed not in good repair floor in dish area observed not in good repair repair wall near walk in cooler/dry storage replace damaged weather stripping back door

Base deductions−15 pts

Oct 22

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Taco 10/06
DAL-7*19 One Inch Air Gap−5
Keep the draining pipe above the drain 1 in
DAL-9*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket: 500 ppm quat

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
RFSM is not onsite
DAL-3*45Floor, wall, ceiling - Exposed material−2
Seal/fix the broken tiles on the floor
DAL-4*36 Cloths in-use for wiping between uses stored−2
keep towel in sanitizer bucket between use
DAL-5*42 Nonfood-contact surfaces material−2
No towel allow under the equipment, cutting board
DAL-6*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Keep the floor in wic dry

Base deductions−27 pts

Feb 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw meat store together
DAL-7*15 Contact RTE Products w/ Bare Hands−5
observed employee bare hand contact with RTE food (carrot, produce

Basic (5)

−10 pts

DAL-1*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor in wic
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*32 Damaged Equipment−2
Fix the broken lid of RIF
DAL-8*45Floor, wall, ceiling - Exposed material−2
fix the broken tile on the baseboard

Base deductions−25 pts

Jul 21

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Chicken 07-06-21
DAL-3*02 Cold Hold (41øF/45øF or below)−5
cheese: 49'f, cheese 51
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw beef

Basic (5)

−10 pts

DAL-2*31 Individual, disposable towels−2
DAL-4*45Floor, wall, ceiling - Exposed material−2
Seal/repair for the broken baseboard, tiles on the floor
DAL-5*32 Damaged Equipment−2
replace the damaged air curtain for the WIc
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for lettuce container
DAL-8*29 Food thermometers provided and accessible−2
provide thermometer for the cooler

Base deductions−25 pts

Jan 21

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the wic, coolers

Basic (7)

−14 pts

DAL-2*47 Handler-Certificate Not on site−2
expired food handler cards
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all the foods in the wic, ric
DAL-5*34 Outer openings:closing holes, gaps−2
seal open gaps for the back and side doors
DAL-6*45Floor, wall, ceiling - Exposed material−2
fix the broken base board, and tile on the floor near the drain ( standing water )
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under food containers, utensils
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

Jul 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 48'f
DAL-2*03 Food products not maintained at 135øF or above−5
grill onion, bell pepper 124'f
DAL-3*10 Clean Sight and Touch−5
provide cleaning in the RIC

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 PIC to ensure no unapproved indiv in food prep are−2
all PIC must have food handler cards
DAL-6*31 Handwashing lavatory - used for other purpose−2
washing towel in hand sink
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food contamination
DAL-9*39 Store equipment & utensils - avoid contamination−2
observed cup use as a spoon in the container

Base deductions−27 pts

Feb 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to cheese and avocado
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed container put directly on food
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
10 pm chlorine
DAL-4*14 Gloves single use−5
observed multitask with 1 gloves

Basic (6)

−12 pts

DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses
DAL-7*34 Outer openings:closing holes, gaps−2
seal open gaps for the front door
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Dirty nonfood contact surfaces−2
no towel allow under the cutting board
DAL-10*45Floor, wall, ceiling - Exposed material−2
fix the broken wall

Base deductions−32 pts

Aug 19

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Guac/Pico out of Temp
DAL-2*10 Clean Sight and Touch−5
Food debris on Produce Chopper
DAL-4*03 <<<HOT HOLD (135øF)>>>−5
hot hold steam table not working properly - beef/beans out of temp

Basic (1)

−2 pts

DAL-3*32 Damaged Equipment−2
Fix torn seals on reach in coolers

Base deductions−17 pts

Feb 19

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored next to raw beef
DAL-6*10 Clean Sight and Touch−5
can opener blade with food particles

Basic (7)

−14 pts

DAL-1*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
food items missing date marks
DAL-7*45Floor, wall, ceiling - Exposed material−2
DAL-8*39 Keep utensils handles upright or protected−2
DAL-9*31 Handwashing lavatory - used for other purpose−2

Base deductions−24 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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