What is Huapango Mexican Cuisine's health inspection score?

Huapango Mexican Cuisine has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Huapango Mexican Cuisine last inspected?

Huapango Mexican Cuisine was last inspected on January 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Huapango Mexican Cuisine have?

Huapango Mexican Cuisine has 67 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Huapango Mexican Cuisine safe to eat at?

Huapango Mexican Cuisine has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Huapango Mexican Cuisine

Name: Huapango Mexican Cuisine
Address: 2971 WALNUT HILL LN, Dallas, 75229
Rating: 41

2971 WALNUT HILL LN, Dallas

Data may be outdated — inspected 1/3/2024

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0Poor

North Dallas

Ranked #466 of 566 in North Dallas

Stable

10 inspections

Last: Jan 3, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

28 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

2971 WALNUT HILL LN, Dallas, TX 75229

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Violation Timeline

May 2019

1 inspections

3 intermediate

May

Nov 2019

1 inspections

4 intermediate

5 basic

Apr 2020

1 inspections

2 intermediate

3 basic

Apr

Oct 2020

1 inspections

5 intermediate

1 basic

May 2021

1 inspections

2 intermediate

6 basic

May

Nov 2021

1 inspections

7 basic

May 2022

1 inspections

1 intermediate

4 basic

May

Jan 2023

1 inspections

1 intermediate

6 basic

Jun 2023

1 inspections

4 intermediate

5 basic

Jun

Jan 2024

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*18 Medicines labeled and stored properly−5
cannot have medicine in the kitchen in the kitchen store in a separate place

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
no soap at hand washing station
DAL-2*38 Thawing. under running water criteria−2
unapproved thawing method, needs to be thawing under running water instead of still water
DAL-3*39 Keep utensils handles upright or protected−2
invert serving utensils (plastic)
DAL-4*42 Nonfood-contact surfaces material−2
clean shelves, debris accumulation
DAL-5*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-6*32 Maintain in Good Repair−2
Repair/replace damaged floor tiles
DAL-8*21 RFSM - Not On Site−2
update food manager certificate (expired)

Base deductions−19 pts

Jun 23

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items stored above food/utensils−5
can't have medicine in the kitchen (above the untensils) and in the cooler
DAL-5*14 Gloves single use−5
use gloves properly
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket reading 0 ppm (should be at least 50 ppm)
DAL-7*02 Cold Hold (41øF/45øF or below)−5
eggs, onions not at 41 degrees or below

Basic (5)

−10 pts

DAL-1*31 No soap at handsink−2
Provide soap for hand sink
DAL-3*45 Premises shall be maintained in good repair−2
repair/replace tiles on the floor
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
cold holding needs to be at 41 degrees or below
DAL-9*42 Dirty nonfood contact surfaces−2
clean equipment, clean under equipment

Base deductions−30 pts

Jan 23

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*32 Approved Food Contact Equip.−2
Unapproved ice bin
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Store all equipment & utensil covered or inverted−2
DAL-6*45 Premises shall be maintained in good repair−2
Repair broken tiles
DAL-7*42 Dirty nonfood contact surfaces−2

Base deductions−17 pts

May 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
Interior of coolers, mold on cooler racks

Basic (4)

−8 pts

DAL-1*39 Equipment-doors, seal hinges adjusted/intact−2
Repair cooler gaskets
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*44 Trash can provided for papertowel waste−2
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−13 pts

Nov 21

Routine InspectionScore: 89

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*39 Store all equipment & utensil covered or inverted−2
DAL-3*21 PIC ensures food handlers properly trained−2
DAL-4*32 Damaged Equipment−2
Repair cooler gaskets
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
Maintain reach in cooler at 41F or below

Base deductions−14 pts

May 21

Routine InspectionScore: 83

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*39 Equipment in good repair and proper adjustment.−2
Soap dispenser unit
DAL-3*29 Food thermometers provided and accessible−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
DAL-8*21 PIC ensures food handlers properly trained−2

Base deductions−22 pts

Oct 20

Routine InspectionScore: 84

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
leak at handsink faucet
DAL-3*03 Food products not maintained at 135øF or above−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-5*18 Toxic items labeling-non original container−5
DAL-6*19 No Hot Water / Water heater 50 gallon min.−5

Basic (1)

−2 pts

DAL-1*44 Trash can provided for papertowel waste−2

Base deductions−27 pts

Apr 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Interior of Freezer, mold on cooler racks
DAL-4*19 Water & Plumbing in good repair- per code−5
Faucet leak at 3 comp sink

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−16 pts

Nov 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
observed raw beef over cooked beef in reach in cooler
DAL-5*03 Food products not maintained at 135øF or above−5
observed beef at 108, should be maintained at 135 or above.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
maintain cheese and pico at 41 degrees or below

Basic (5)

−10 pts

DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-8*31 Handwashing lavatory - accessible−2
DAL-9*34 Pest control-routine inspections for−2
observed roach

Base deductions−30 pts

May 19

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Pico de Gallo at 49.8 degrees
DAL-2*18 Toxic items stored above food/utensils−5
COS
DAL-3*20 Grease Trap Tickets−5
Garcia 04-01-2019

Base deductions−15 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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