What is Fondita LA Pasadita's health inspection score?

Fondita LA Pasadita has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fondita LA Pasadita last inspected?

Fondita LA Pasadita was last inspected on December 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fondita LA Pasadita have?

Fondita LA Pasadita has 34 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fondita LA Pasadita safe to eat at?

Fondita LA Pasadita has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fondita LA Pasadita serve?

Fondita LA Pasadita serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fondita LA Pasadita

Name: Fondita LA Pasadita
Address: 10788 HARRY HINES BLVD #A5, Dallas, 75220
Rating: 51

10788 HARRY HINES BLVD #A5, Dallas

Data may be outdated — inspected 12/1/2023

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0Fair

American•Northwest Dallas

Ranked #270 of 430 in Northwest DallasBetter than 17% of american restaurants

Unknown

4 inspections

Last: Dec 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

29 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 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

10788 HARRY HINES BLVD #A5, Dallas, TX 75220

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Violation Timeline

Aug 2019

1 inspections

2 intermediate

9 basic

Aug

May 2020

1 inspections

2 intermediate

4 basic

Nov 2020

1 inspections

3 intermediate

5 basic

Nov

Dec 2023

1 inspections

2 intermediate

7 basic

Inspection History

4 records on file

4 Routine

Dec 23

Routine InspectionLatestScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*14 Hands wash procedures-without soap−5
DAL-4*06 Discard TCS if date marked exceeds temp & time−5

Basic (7)

−14 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*43 Light 20 foot : Reach-in cooler−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*45 Premises shall be maintained in good repair−2

Base deductions−24 pts

Nov 20

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
DAL-7*18 Use toxics according to additional condition−5
MAINTAIN WIPING CLOTHES SANITIZER (CHLORINE) AT 100PPM, TESTED AT 200 PLUS PPM.
DAL-8*10 Clean Sight and Touch−5
CAN OPENER

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN "A copy of the most recent establishment inspection report is available upon request."
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-5*21 RFSM - Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−25 pts

May 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE USE DETERGENT ONLY
DAL-6*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 2 SOUR CREAM APPROX 1/2 GAL.EACH 5 1/2 N 1/21 1 QT 1 MILK 1 GAL. 7 SALSA 1 GAL.EACH REASON PRODUCT WAS DESTROYED: PRODUCTS STORE IN OUT OF ORDER COOLER AT 58'F DISPOSITION: EMPLOYEE DISCARD PRODUCTS ON SITE As person in charge of this establishment, I have this day voluntarily destroyed the above describe

Basic (4)

−8 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-3*21 RFSM - Not On Site−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request".

Base deductions−18 pts

Aug 19

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-9*18 Toxic items storage adjacent to food/utensils−5
Advil stored with food

Basic (9)

−18 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*43 Light - 50 foot : Food and utensils area−2
DAL-7*42 Nonfood-contact surfaces material−2
Cardboard shelf liners Wooded table top over stainless steel
DAL-8*45Utility lines/pipes cannot prevent cleaning−2
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Expert 08-08-2019
DAL-11*47 RFSM Certificate - Not Display−2

Base deductions−28 pts

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Community Safety Reports

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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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