What is Restaurant Raul's health inspection score?

Restaurant Raul has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant Raul last inspected?

Restaurant Raul was last inspected on December 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant Raul have?

Restaurant Raul has 85 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant Raul safe to eat at?

Restaurant Raul has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurant Raul serve?

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

Official Health Record

Restaurant Raul

Name: Restaurant Raul
Address: 5336 SINGLETON BLVD, Dallas, 75212
Rating: 48

5336 SINGLETON BLVD, Dallas

Data may be outdated — inspected 12/18/2023

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0Poor

American•Dallas

Ranked #869 of 1000 in DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Dec 18, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.5

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

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

Other violation

Regulatory compliance issue

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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5336 SINGLETON BLVD, Dallas, TX 75212

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Violation Timeline

Oct 2019

1 inspections

4 intermediate

8 basic

Oct

Nov 2019

1 inspections

1 basic

Jul 2020

1 inspections

2 intermediate

6 basic

Jul

Oct 2020

1 inspections

2 intermediate

9 basic

Apr 2021

1 inspections

3 intermediate

8 basic

Apr

Oct 2021

1 inspections

3 intermediate

8 basic

Jun 2022

1 inspections

1 intermediate

7 basic

Jun

Dec 2022

1 inspections

1 intermediate

5 basic

Jun 2023

1 inspections

2 intermediate

6 basic

Jun

Dec 2023

1 inspections

9 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 88

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all made & commercially made food products that are kept for more than 24 hrs
DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove plastic wrapping from from reach-in cooler to allow easy cleaning
DAL-4*34 Pest control-routine inspections for−2
Flies observed in kitchen
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods to prevent contamination
DAL-6*39 Store all equipment & utensil covered or inverted−2
Have all containers/pot & pans inverted so that nothing falls into them
DAL-7*41 Food storage containers, identified with common name of food.−2
Label bulk spice containers
DAL-8*42 Dirty nonfood contact surfaces−2
Clean/finish clean built up grease on cooking equipment
DAL-9*45 Premises shall be maintained in good repair−2
Finish fixing leaks in roof & replace ceiling tiles

Base deductions−18 pts

Jun 23

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-7*20 Grease Trap Tickets−5
Provide/keep most current liquid waste manifest available
DAL-8*18 Toxic items storage adjacent to food/utensils−5
Do not place clean utensils next to chemicals

Basic (6)

−12 pts

DAL-1*21 Outfitter-Certified Food Manager−2
Renew expired Registered Food Service Manager Certificates with City of Dallas
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark commercially & prepared foods
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
Replace damaged/pitted equipment
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Add weather stripping to door in kitchen
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods in reach-in cooler
DAL-6*45 Premises shall be maintained in good repair−2
Fix leak in 3-compartment sink

Base deductions−22 pts

Dec 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw shelled eggs with ready-to-eat food products

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark any ready-to-eat food kept for more than 24 hours
DAL-3*31 No soap at handsink−2
Provide soap at all hand sinks
DAL-4*42 Dirty nonfood contact surfaces−2
Clean grease build-up in vent hood filters
DAL-5*45 Premises shall be maintained in good repair−2
Fix/replace broken floor tiles
DAL-6*47 Other Violations−2

Base deductions−15 pts

Jun 22

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Chemical spray bottles in the kitchen area

Basic (7)

−14 pts

DAL-2*27 Cool TCS foods using proper methods−2
Observed food being stored at room temperature, must cool food with the proper method
DAL-3*39 Cutting surfaces.−2
Replace damaged cutting boards-kitchen
DAL-4*42 Dirty nonfood contact surfaces−2
Observed encrusted grease build-up at cooking equipment (stove top range)
DAL-5*45 Premises shall be maintained in good repair−2
Repair reach-in-cooler in the kitchen, running high 55 F/higher
DAL-6*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at the time of inspection-restore hot water at once
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Protect bulk ingredient bins by covering them when not used
DAL-8*21 RFSM - Not On Site−2
No RFSM on site (Raul Orelos/expired)

Base deductions−19 pts

Oct 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*03 Food products not maintained at 135øF or above−5
Beef tripe observed at 126 degrees
DAL-8*10 Clean Sight and Touch−5
Large mixing bowl must be cleaned after every use
DAL-11*02 Cold Hold (41øF/45øF or below)−5

Basic (8)

−16 pts

DAL-1*47 Other Violations−2
Observed strong sewage smell throughout the establishment
DAL-2*42 Ventilation hood systems−2
Detail clean the vent hood filters
DAL-3*27 Cooling method, criteria - placing the food in shallow pans−2
Observed containers (large ) cooling at room temperature. Must use a proper method to cool food down
DAL-4*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained in food safety
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Food employees must drink in approved containers / drink in a designated area
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark all RTE foods cooked. stored in reach in cooler more than 24 hours
DAL-9*34 Pest Control−2
Roach observed in bulk flour
DAL-10*40 Handle & dispense of cleaned utensils, single-use−2
Store clean utensils in one direction/ handles face up

Base deductions−31 pts

Apr 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RI cooler at 51F must be maintain at 40 F or below to maintain proper food temperature
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
WI cooler unit dirty with mold , stagnant water and soils accumulations must be clean to avoid cross contamination plastic curtain dirty mold inside WI cooler unit must be clean to avoid contamination
DAL-10*15 Bare hands contact with ready-to-eat foods−5
bare hands contact with RTE foods during inspection must be wash hands and use gloves when handling RTE foods to avoid employee contamination

Basic (8)

−16 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
cooler units broken and warmers not working at front service area must be replace or repair to proper condition RI cooler front area leaking water must be replace or repair to proper condition
DAL-3*24 Food Labeling- with common name of the food−2
missing food labeling on all food containers must be have labels on all food containers in all areas
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler dirty with soils, mold and stagnant water must be clean to avoid cross contamination
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
floors inside WI cooler with rough and cracks surfaces must be replace or repair with smooth surfaces and easy to clean ceiling in different areas detach from frame or rib holders must be replace or repair to proper condition ceiling tiles with water marks, bulging and with holes must be replace or repair to proper condition
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers must be have date marks on all food containers
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without covers or lids on all areas must be have covers or lids to avoid cross contamination
DAL-11*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas sanitizer bucket at 100 ppm chlorine concentration 3c sink at 50 ppm chlorine concentration must be have it during operational hours

Base deductions−31 pts

Oct 20

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*03 Food products not maintained at 135øF or above−5
meat in sauce 108 F rice 132 F and beans 108 F food must be be have proper temperature of 135 F or above on service line

Basic (9)

−18 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
cooler units not working on meat market area 51 F must be maintain a proper temperature of 40 F or below
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
grounding meat equipment on top of raw meat must be dispose and clean equipment to avoid chemical and cross contamination by foreign elements
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers covers dirty with grease accumulations, food debris and soils deposits must be clean to avoid cross contamination
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without covers or lids on all areas food containers must be covered or have lids to avoid cross contamination
DAL-7*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be labeling food containers in all areas
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 all food containers
DAL-10*45 Premises shall be maintained in good repair−2
ceiling tiles broken by water leaks on all areas must be replace and repair ceiling to avoid cross contamination
DAL-11*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizing solution at ware washing machine must be at 50 ppm chlorine concentration

Base deductions−28 pts

Jul 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs store above tortillas packages must be stored raw and cooked food separated
DAL-6*02 Cold Hold (41øF/45øF or below)−5
grilled chicken 59 F , soup 56 F, must be 40 F or below

Basic (6)

−12 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*41 Food Labeling - Bulk food for self dispensing−2
missing labels on bulk containers must be have labels on food containers
DAL-4*39 No equipment & utensil under contamination sources−2
coffee cup on top of food surfaces avoid cross contamination
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers must be have date marks on food containers
DAL-7*45 Premises:Cleaning, frequency and restrictions−2
premises must be maintained and clean must be have regular schedule or frequency cleaning
DAL-8*24 Food Labeling- with common name of the food−2
missing labels on food containers inside WIC unit must be have labels all food containers

Base deductions−22 pts

Nov 19

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 cleaning hermetically sealed containers of food or visible soil before opening−2
containers in back area dirty with soils and grease accumulations

Base deductions−2 pts

Oct 19

Routine InspectionScore: 76

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-10*06 Discard TCS if date marked exceeds temp & time−5
expired date marking on food containers inside cooler units must be discard expired dates food containers to avoid cross contamination
DAL-11*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
mixed raw food containers with cooked containers inside cooler units must be separate raw food containers from CTS food containers
DAL-12*10 Sanitization after Cleaning−5
all equipment must be sanitize after cleaning

Basic (8)

−16 pts

DAL-1*37 Food shall be protected from cross contamination by protecting food containers that are received−2
missing covers or lids on food containers in all areas must be protect all food containers with lids and covers on all areas
DAL-2*41 Food storage containers, identified with common name of food.−2
missing labels in food containers on all areas must be label food containers on all areas
DAL-3*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have food handler cards
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
using thank you bags and trash bags as food containers using recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination
DAL-5*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions on all areas must be have sanitizer buckets and set up 3c sink 100 ppm chlorine concentration on sanitizer buckets 50 ppm chlorine concentration on 3c sink
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-8*34 Devices to stun/electrocute flying insects−2
missing blue lights on all areas must be have blue lights in all areas
DAL-9*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and grease deposits must be clean to avoid cross contamination

Base deductions−36 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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