What is Pera Wine & Tapas's health inspection score?

Pera Wine & Tapas has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pera Wine & Tapas last inspected?

Pera Wine & Tapas was last inspected on February 21, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pera Wine & Tapas have?

Pera Wine & Tapas has 91 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pera Wine & Tapas safe to eat at?

Pera Wine & Tapas has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pera Wine & Tapas serve?

Pera Wine & Tapas serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pera Wine & Tapas

Name: Pera Wine & Tapas
Address: 6006 BELTLINE RD, Dallas, 75254
Rating: 37

6006 BELTLINE RD, Dallas

Data may be outdated — inspected 2/21/2024

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0Poor

American•Dallas

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

Improving

10 inspections

Last: Feb 21, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.1

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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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6006 BELTLINE RD, Dallas, TX 75254

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

4 basic

Apr

Oct 2019

1 inspections

2 intermediate

6 basic

Feb 2021

2 inspections

17 basic

Feb

Sep 2021

1 inspections

1 intermediate

13 basic

Nov 2021

1 inspections

3 intermediate

6 basic

Nov

Aug 2022

1 inspections

3 intermediate

6 basic

Jun 2023

1 inspections

8 basic

Jun

Jan 2024

1 inspections

5 intermediate

10 basic

Feb 2024

1 inspections

2 intermediate

4 basic

Feb

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat above RTE salad or raw chicken above seafood
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize can opener blade

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
Food Manager must be on site
DAL-4*39 Keep utensils handles upright or protected−2
Do not allow ice scoop handle to contact ice
DAL-5*47 RFSM Certificate - Not Display−2
Post Food Manager Certificate on wall
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk storage containers

Base deductions−18 pts

Jan 24

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken over bread dough.
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine.
DAL-3*14 When to wash hands before donning new gloves−5
Observed employee put gloves on before washing hands.
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed employee place salad on plate ot served with bare hand.
DAL-12*20 Grease Trap Tickets−5
Provide up-to-date Grease Trap ticket.

Basic (10)

−20 pts

DAL-5*26 Allergen Labeling−2
Provide allergen label
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one day.
DAL-7*29 Sanitizing solutions, testing devices−2
Provide Quat and Chlorine test strips.
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film on ice machine Do not use foil as a liner
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
Observed many flies, some roaches
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide lids for trash cans in women's restroom.
DAL-13*39 Equipment in good repair and proper adjustment.−2
Repair self-closing mechanism on WIC door. Replace damaged gaskets,
DAL-14*42 Dirty nonfood contact surfaces−2
Clean cooler gaskets and vent hood
DAL-15*47 Health permit posted−2
Post Health permit

Base deductions−45 pts

Jun 23

Routine InspectionScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*44 Trash can provided for papertowel waste−2
provide trash can next to hand washing sink
DAL-2*42 Dirty nonfood contact surfaces−2
clean floor in WIC
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark. Label food in the cooler after 24 hours of being in the cooler, use within 7 days
DAL-4*29 Food thermometers provided and accessible−2
provide thermometers for RIC and RIF
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-6*47 Permit/license posted−2
change name of establishment
DAL-7*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-8*21 RFSM - Not On Site−2
provide RFSM

Base deductions−16 pts

Aug 22

Routine InspectionScore: 80

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*10 Clean Sight and Touch−5
Inside Microwave
DAL-6*19 Water & Plumbing in good repair- per code−5
Repair pipe leak and faucet at hand sink

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not store utensils in hand sink
DAL-3*21 RFSM - Not On Site−2
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Clean AC vents
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−27 pts

Nov 21

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw food items below ready to eat foods
DAL-2*10 Clean Sight and Touch−5
Keep ice machine free of objects and debris.
DAL-3*19 One Inch Air Gap−5

Basic (6)

−12 pts

DAL-4*32 Damaged Equipment−2
Ice machine is damaged on the inside.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
Store knives in a clean and dry place
DAL-6*47 Other Violations−2
Remove power washer to isolated room away from food storage
DAL-7*42 Dirty nonfood contact surfaces−2
Maintain clean surfaces throughout kitchen
DAL-8*21 RFSM - Not On Site−2
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies

Base deductions−27 pts

Sep 21

Routine InspectionScore: 77

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine exposure time table−5
tested 0ppm chlorine at dishwasher

Basic (13)

−26 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Resurface or replace wooden shelves at plateware storage. Remove cardboard shelf liners.
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-3*45 Premises shall be maintained in good repair−2
Repair damaged wall at dishwash area. Patch holes in wall where needed.
DAL-4*21 RFSM - Not On Site−2
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIC
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*29 Sanitizing solutions, testing devices−2
DAL-10*30 Food Establishment Permit−2
Make name change application.
DAL-11*31 Individual, disposable towels−2
DAL-12*44 Trash can provided for papertowel waste−2
DAL-13*47 Handwashing signage−2
DAL-14*43 Light - 50 foot : Food and utensils area−2
vent hood

Base deductions−31 pts

Feb 21

Routine InspectionScore: 86

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*45 Lockers to be used to store personal items−2
DAL-6*47 Handwashing signage−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*29 Food thermometers provided and accessible−2
DAL-9*31 Individual, disposable towels−2

Base deductions−18 pts

Feb 21

Routine InspectionScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
RFSM Expired.
DAL-2*30 Food Establishment Permit−2
Call 214-670-8083 to apply for a name change on the Health Permit.
DAL-3*31 Hand sinks: number installed for convenient use−2
All handwash sinks must be set up with Soap, Towels, and Signage.
DAL-4*33 Warewashing manufacturer's operating instuctions−2
Dish machine tested 0 ppm sanitizer. Use 3-compartment sink until machine is working. Maintain 50 ppm Cl sanitizer concentration.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Observed a gap at the front door.
DAL-6*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty hand towels.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop handles upright, out of ice.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean the walls and floors under and behind equipment.

Base deductions−16 pts

Oct 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN BOTTOM OF WINE COOLER
DAL-8*19 Water & Plumbing in good repair- per code−5
INCREASE WATER PRESSURE OF HAND SINK

Basic (6)

−12 pts

DAL-1*47 OTHER VIOLATIONS−2
SEC. 17-10.2. ADDITIONAL REQUIREMENTS. (l) Service fees. (1) If a food establishment changes its name, continuing under the same ownership, the establishment shall inform the director in writing of the change and pay the city a service fee of $127, not more than seven days after the change. BUSINESS NAME CHANGED T SELDA.
DAL-2*24 Food Labeling- with common name of the food−2
FLOUR AND SALT CONTAINERS
DAL-3*34 Remove dead/trapped pests−2
REMOVE OLD AND DRIED RODENT DROPPING FROM AREA BELOW DISHWASHING MAHCINE
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY EQUIPMENT IN THE GAP BETWEEN COOLER AND WALL
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF FOOD DEBRIS i.e. UNDER COOLER
DAL-7*45 First Aid−2

Base deductions−22 pts

Apr 19

Follow-up InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
TESTED AT 0 PPM

Basic (4)

−8 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
NO KNIVES IN THE GAP BETWEEN WALL AND TABLE OR COOLER
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
VENT HOOD AIR VENTS, FLOOR OF STANDING WATER
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-5*31 Individual, disposable towels−2

Base deductions−13 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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