What is LA Azteca Meat Market's health inspection score?

LA Azteca Meat Market has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Azteca Meat Market last inspected?

LA Azteca Meat Market was last inspected on October 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Azteca Meat Market have?

LA Azteca Meat Market has 92 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Azteca Meat Market safe to eat at?

LA Azteca Meat Market has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Azteca Meat Market serve?

LA Azteca Meat Market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Azteca Meat Market

Name: LA Azteca Meat Market
Address: 3046 FOREST LN B, Dallas, 75234
Rating: 32

3046 FOREST LN B, Dallas

Data may be outdated — inspected 10/5/2023

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0Poor

American•Farmers Branch

Ranked #106 of 129 in Farmers BranchBetter than 22% of american restaurants

Stable

10 inspections

Last: Oct 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

33 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

19x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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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3046 FOREST LN B, Dallas, TX 75234

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

7 basic

Nov

Apr 2019

1 inspections

2 intermediate

1 basic

Oct 2019

1 inspections

1 intermediate

6 basic

Oct

Apr 2020

1 inspections

4 intermediate

6 basic

Oct 2020

1 inspections

2 intermediate

9 basic

Oct

Apr 2021

1 inspections

3 intermediate

8 basic

Nov 2021

1 inspections

3 intermediate

8 basic

Nov

Jun 2022

1 inspections

3 intermediate

8 basic

Feb 2023

1 inspections

3 intermediate

6 basic

Feb

Oct 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING BAKERY FOOD EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZE ALL FOOD EQUIPMENT WITH SANITIZER.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 47'F, HOT DOG 47'F, BACON 47'F

Basic (9)

−18 pts

DAL-2*46 Covered waste receptacle for women's restroom−2
DAL-3*31 Handwashing lavatory - accessible−2
REPAIR BROKEN HOT WATER FAUCET FROM MEAT MARKET HAND SINK.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.
DAL-5*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS UNDER RUNNING WATER OR IN COOLER. DO NOT THAW PRODUCTS AT ROOM TEMPERATURE.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF TRASH, GREASE AND WATER. CLEAN ALL SHELVES, FANS, WALLS AND CEILING FROM WALK IN COOLERS.
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
KEEP ALL SANITIZER BUCKETS OFF THE FLOOR.
DAL-9*21 RFSM - Not On Site−2
A FOOD MANGER WITH STATE APPROVED FOOD MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES.
DAL-10*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-11*45 Premises shall be maintained in good repair−2
CLOSE ALL OPENING FROM CEILING.

Base deductions−28 pts

Feb 23

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY.
DAL-4*03 Food products not maintained at 135øF or above−5
PORK 128'F
DAL-8*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 47'F

Basic (6)

−12 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD, CLEAN ICE FROM WALK IN FREEZER FLOOR. CLEAN WALL OF MEAT WALK IN COOLER. CLEAN DUMPSTER AREA
DAL-3*27 Cooling method, criteria - smaller portions−2
USE SHALLOW PAN WHEN COOLING AND KEEP FOOD UNCOVERED DURING COOLING PROCESS.
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PERP. AREA ALLOWED.
DAL-7*21 RFSM - Not On Site−2
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR PAPER TOWEL DISPENSER. REPLACE MISSING FLOOR TILES FROM MEAT MARKET. REPAIR HOT WATER FAUCET FROM MEAT MARKET.

Base deductions−27 pts

Jun 22

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all TCS food product at 41 F or lower at all times
DAL-2*03 Food products not maintained at 135øF or above−5
Keep TCS hot food at 135 F while hot holding
DAL-3*10 Clean Sight and Touch−5
Clean inside microwave (top), clean slicer, meat cutter equipment at meat market

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
Provide RFSM on site
DAL-5*34 Outer openings:closing holes, gaps−2
Gap at front door
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Keep sanitizer bucket 6 inch off floor
DAL-7*42 Dirty nonfood contact surfaces−2
Clean shelves and gaskets in WIC, WIF, kitchen WIC and meat market, RICs
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide covered receptacle for women's restroom
DAL-9*45 Premises shall be maintained in good repair−2
Repair faucet handle
DAL-10*44 Receptacles sufficient capacity−2
Keep dumpster area free of trash at all times
DAL-11*47 Other Violations−2
Post 'choking poster' sign up and 'inspection report available' sign up

Base deductions−31 pts

Nov 21

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
PRODUCTS FROM FRONT DISPLAY CASE ARE TESTED AT AROUND 48'F, i.e. TURKEY HOT DOG 47'F , MASA 487F. MAINTAIN IT AT 41'F OR LOWER AT ALL TIMES.
DAL-7*10 Clean Sight and Touch−5
ICE MACHINE, INTERIOR OF HOBART MIXER FROM MEAT MARKET.
DAL-11*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEANS 50 LBS REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 51 'F AFTER TWO DAYS OF COOLING/ DISPOSITION: EMPLOYEE DISCARD AND DENATURE PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for hum

Basic (8)

−16 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAIRY WALK IN COOLER.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
KEEP ALL SANITIZER BUCKETS OFF THE FLOOR.
DAL-5*43 Light - 10 foot : Walk-in, Dry storage−2
DAIRY WALK IN COOLER.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*34 Outer openings:closed,tight-fitting windows−2
SEAL BOTTOM OF BACK DOOR.
DAL-10*45 Premises shall be maintained in good repair−2
SECURE MIRROR FROM MEN'S ROOM WALL. REPLACE MISSING FLOOR TILES FROM MEAT MARKET.

Base deductions−31 pts

Apr 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
PRODUCTS FROM DISPLAY CASE ARE TESTED AT AROUND 48'F, i.e. TURKEY HOT DOG 48'F , MASA 48'F. MAINTAIN IT AT 41'F OR LOWER AT ALL TIMES.
DAL-3*18 Toxic items stored above food/utensils−5
STORE ALL CHEMICAL AT BOTTOM SHELF, OBSERVED BLEACH AND OTHER CHEMICAL BOTTLES STORED ON TOP OF ICE MACHINE OR OR TOP SHELF.
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER BUCKET AT 100PPM (CHLORINE), TESTED AT 10 PPM.

Basic (8)

−16 pts

DAL-2*32 Approved Food Contact Equip.−2
1) DO NOT STORE FOOD PRODUCTS ON RUSTED SHELVES AND ONLY USE STAINLESS STEAL BAR TO HANG FOOD PRODUCTS. 2) DO NOT STORE FOOD IN OPENED CAN.
DAL-4*43 Light bulbs, light shields provided−2
KITCHEN VENT HOOD
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREAS ALLOWED. OBSERVED EMPLOYEE BEVERAGE FROM TOP OF ICE MACHINE IN BAKERY AND FOOD PREP. TABLE FROM KITCHEN.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE RUST FROM STORAGE SHELVES. CLEAN EXTERIOR OF FOOD CONTAINERS AND MIXERS. CLEAN DUSTY CEILING.
DAL-8*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-9*45 Premises shall be maintained in good repair−2
1)REPLACE BROKEN FLOOR TILES . 2)SEAL ALL OPENING FROM CEILING . 3)CLOSE OPENED METAL COVE MOLDING FROM HALLWAY OF BACK DOOR
DAL-10*44 Waste Receptacles thoroughly cleaned−2
CLEAN DUMPSTER AREA.
DAL-11*21 RFSM - Not On Site−2
FINAL NOTICE! EXPIRED.

Base deductions−31 pts

Oct 20

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
MIXER , CUTTER FROM BAKERY, ICE MACHINE
DAL-3*18 Use toxics according to additional condition−5
CHLORINE 200 PLUS PPM

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINK IN FOOD PREP. AREA.
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"
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD LIGHTS OF OIL, WALLS OF WALK IN COOLERS
DAL-7*21 RFSM - Not On Site−2
EXPIRED
DAL-8*45 Premises shall be maintained in good repair−2
REPLACE MISSING / DAMAGED FLOOR TILES FROM MEAT MARKET. REPLACE MISSING LOCK FROM MEAT SAW. REPAIR BRKEN PAPER TOWEL DISPENSER .
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR.
DAL-10*43 Light - 10 foot : Walk-in, Dry storage−2
REPLACE BROKEN LIGHTS FROM WALK IN COOLERS
DAL-11*46 Covered waste receptacle for women's restroom−2

Base deductions−28 pts

Apr 20

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
, BEANS 47'F, CHICKEN47'F, FISH F 47'F, MILK 47'F
DAL-9*19 Backflow prevention device - installed−5
TO ANY FAUCET WHICH HOSE IS CONNECTED
DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 PORK 58'F APPROX.105 LBS REASON PRODUCT WAS DESTROYED: PRODUCTS AT 58'F AFTER ONE NIGHT OF COOLING . DISPOSITION: EMPLOYEE DISCARD PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, m
DAL-5*18 Toxic items stored above food/utensils−5
ABOVE ICE MACHINE

Basic (6)

−12 pts

DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN HANDLES OF COOLER, FAN OVERS OF WALK IN COOLERS, STORAGE SHELVES,
DAL-8*21 RFSM - Not On Site−2
DAL-10*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"
DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS
DAL-2*45 Floor& wall junctures- coved & sealed−2
REPLACE ALL DAMAGED / MISSING FLOOR TILES.
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−32 pts

Oct 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean food/equipment storage shelves.

Basic (6)

−12 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Handwash 74F
DAL-3*32 Approved Food Contact Equip.−2
Remove non-commercial equipment.
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean door gasket to WIC.
DAL-6*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly.
DAL-7*21 RFSM - Not On Site−2

Base deductions−17 pts

Apr 19

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean the shelves/racks inside the walk in cooler; food splatter and debris observed
DAL-2*05 Rapidly reheat 165øF for hot holding−5
rice measured at 120 degrees F

Basic (1)

−2 pts

DAL-3*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager by next inspection

Base deductions−12 pts

Nov 18

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
clean the shelves/racks inside the walk in cooler-dust accumulation and food splatter/debris observed

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
cloth towel stored under a cutting board
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
food splatter on the walk in cooler door and the wall
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
bag of onions stored on the floor adjacent to the three-compartment sink
DAL-4*28 Do not exceed manuf. use by date−2
expired canned beans that were discarded immediately; expired chorizo that was in the reach in cooler for food prep
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*39 Equipment in good repair and proper adjustment.−2
air gaskets of the meat market door needs to be replaced
DAL-8*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2

Base deductions−19 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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