What is LA Calle Doce's health inspection score?

LA Calle Doce has a SafeDine safety score of 43 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 Calle Doce last inspected?

LA Calle Doce was last inspected on December 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Calle Doce have?

LA Calle Doce has 91 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Calle Doce safe to eat at?

LA Calle Doce has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Calle Doce

Name: LA Calle Doce
Address: 415 W TWELTH ST, Dallas, 75208
Rating: 43

415 W TWELTH ST, Dallas

Data may be outdated — inspected 12/18/2023

▲Improving

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0Poor

Oak Cliff

Ranked #327 of 400 in Oak Cliff

Improving

9 inspections

Last: Dec 18, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.1

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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

+13 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

415 W TWELTH ST, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

6 basic

Feb

Aug 2019

1 inspections

4 intermediate

7 basic

Apr 2020

1 inspections

1 intermediate

1 basic

Apr

Dec 2020

1 inspections

5 intermediate

10 basic

Jun 2021

1 inspections

6 intermediate

9 basic

Jun

Mar 2022

1 inspections

3 intermediate

9 basic

Oct 2022

1 inspections

1 intermediate

11 basic

Oct

May 2023

1 inspections

3 intermediate

7 basic

Dec 2023

1 inspections

1 intermediate

5 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Ice machine needs to be sanitized inside from black color to sight

Basic (5)

−10 pts

DAL-1*32 Smooth Contact Surfaces−2
date stickers need to be removed from washed containers
DAL-2*31 Individual, disposable towels−2
hand sink back area has no towels
DAL-4*42 Nonfood-contact surfaces material−2
shelf needs cleaning - dust (dishwasher rea)
DAL-5*27 Cool TCS foods using proper methods−2
need to have a smaller portion for the rice in cooler
DAL-6*47 Other Violations−2
choke poster required in lobby

Base deductions−15 pts

May 23

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink and cook line hand sink
DAL-3*10 Clean Sight and Touch−5
Can opener observed rusty & with product debris accumulation
DAL-6*14 When to wash hands before donning new gloves−5
Upon arrival, observed employees daunting gloves w/o washing hands first

Basic (7)

−14 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Use proper scoop to dispense chips and dry ingredients
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage observed on shelf next to clean equipment
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside of WIC & RIC units. Various items observed uncovered
DAL-7*42 Dirty nonfood contact surfaces−2
Fan covers inside of WIC observed w/ dust accumulation
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide covered trash can for employee restroom BoH
DAL-9*47 Handwashing signage−2
Provide proper hand sink signs for all hand sinks
DAL-10*21 Outfitter-Certified Food Manager−2
Renew Registered manager certificate w/ City of Dallas

Base deductions−29 pts

Oct 22

Routine InspectionScore: 81

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
water coming from wall

Basic (11)

−22 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*27 Cooling method, criteria - placing the food in shallow pans−2
Cool food in shallow pan
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Single use containers used
DAL-7*39 Cutting surfaces.−2
replace cutting boards as needed
DAL-8*42 Dirty nonfood contact surfaces−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-11*38 Thawing. under running water criteria - < 4 hours−2
DAL-12*31 Handwashing lavatory - used for other purpose−2

Base deductions−27 pts

Mar 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING AVOCADO & RTE BREADS WITH BARE HANDS
DAL-9*02 Cold Hold (41øF/45øF or below)−5
CHEESE 56.6*F,53.6*F, SLICED TOMATOES 57.2*F, AVOCADO 75.7*F, GUACAMOLE 49.8*F, SALSA 51*F
DAL-12*14 Wash hands after all other activities−5
LACK OF HANDWASHING

Basic (9)

−18 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABL: OBSERVED CLOTHS HANGING FROM EMPLOYEES
DAL-3*45 Floor contruction requirements−2
REPAIR ALL: POOLING WATER
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE EATING IN TORTILLA ROOM; PERSONAL DRINKS AND BABY BOTTLE STORED IN PREP AREA
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
DISCONTINUE ICE FOR COLD HOLD
DAL-6*38 Thawing. Under refrigeration−2
IMPROPER THAWING: OBSERVED THAWING AT ROOM TEMPERATURE
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED UNCOVERED ON FLOOR IN HIGH TRAFFIC AREA
DAL-8*21 RFSM - Not On Site−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-11*39 Cutting surfaces.−2
REPLACE HARD TO CLEAN BOARDS

Base deductions−33 pts

Jun 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CHEESE 56*F, SLICED TOMATOES 53*F, RIC 57*F
DAL-3*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-4*19 Hand sink water temperature below 110'F−5
HOT WATER <110*F AT HANDSINK
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW CHICKEN BOX STORED IN ICE MACHINE
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-11*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING TORTILLA WITH BARE HANDS

Basic (9)

−18 pts

DAL-2*39 Loosely cover cooling foods−2
OBSERVED FOOD ITEMS UNCOVERED
DAL-5*32 Approved Food Contact Equip.−2
WIPING CLOTH STORED UNDER CUTTING BOARD ; REMOVE FOIL LINING FROM SHELVES
DAL-7*36 Cloths in-use for wiping between uses stored−2
OBSERVED WIPING CLOTH HANGING FROM EMPLOYEES AND UNDER CUTTING BOARDS
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
SANITIZER STORED ON FLOOR
DAL-10*27 Cooling method, criteria - smaller portions−2
DISCONTINUE COOLING IN LARGE CONTAINERS
DAL-12*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-13*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-14*37 Food storage, prohibited areas under leaking water lines−2
OBSERVED FOOD ITEMS STORED UNDER LEAKING CONDENSATION
DAL-15*45 Floor contruction requirements−2
REPAIR ALL

Base deductions−48 pts

Dec 20

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
CHEESE 48*F HANGING ON SIDE OF COOLER , SLICED TOMATOES 48*F
DAL-9*14 Wash hands after all other activities−5
LACK OF HANDWASHING
DAL-10*19 Water & Plumbing in good repair- per code−5
REPAIR ALL LEAKING LINES
DAL-13*10 Clean Sight and Touch−5
CLEAN ALL
DAL-15*12 Gloves Single Use−5
FAILURE TO CHANGE GLOVES

Basic (10)

−20 pts

DAL-1*32 Approved Food Contact Equip.−2
REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR LEAKING HANDSINK
DAL-5*31 Handwashing lavatory - used for other purpose−2
OBSERVED EMPLOYEE RINSING UTENSIL IN HANDSINK
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-7*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR DAMAGE FLOORS
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-12*39 Store all equipment & utensil covered or inverted−2
INVERT UTENSIL AND EQUIPMENT
DAL-14*36 Cloths in-use for wiping between uses stored−2
STORED ON PREP TABLES

Base deductions−45 pts

Apr 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5

Basic (1)

−2 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2

Base deductions−7 pts

Aug 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-4*02 Outfitter-Food Temperatures (Cold).−5
RI cooler units failing to maintain proper food temperature at kitchen area 46-58 F RI cooler units must be maintain proper food temperature of 40f or below to avoid cross contamination
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
PIC must be ensure to discard food containers with expired dates and temperature combination
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with soils, food debris and soils accumulations at kitchen areas must be clean and sanitize to avoid cross contamination soda machines nozzles dirty with sugars and spills must be clean to avoid contamination
DAL-11*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (7)

−14 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be clean to avoid cross contamination
DAL-2*26 Advisory-"consuming raw or undercooked#" text−2
missing proper directions at menu for raw food consumer advisory
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents and fan covers at cooler units dirty with dust deposits and soils accumulations must be clean to avoid cross contamination
DAL-5*34 Outer openings:closing holes, gaps−2
ceiling, walls with cracks and holes close to tubing inside kitchen area must be replace or repair to closed all gaps atl kitchen area
DAL-7*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
drainage receptacles dirty with food debris and litter must be clean to avoid contamination
DAL-8*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
ceiling at tortilla service area dirty with grease and soils accumulations must be clean to avoid cross contamination floors behind equipment at kitchen area dirty with soils accumulations must be clean to avoid contamination and pest harboring

Base deductions−34 pts

Feb 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
food surfaces not decontaminated with sanitizing solutions food surfaces must be sanitize to avoid cross contamination
DAL-3*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or dates labels

Basic (6)

−12 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at sanitizer buckets must be have100 ppm Chlorine concentration on sanitizer buckets
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at sanitizer bucket solutions on all kitchen areas must be have proper concentration of 100 ppm Chlorine at each sanitizer bucket
DAL-5*34 Outer openings:closing holes, gaps−2
gaps and holes on walls and ceiling on inside kitchen, dish washing and cooler units areas must be replace walls or repair to avoid pest harboring
DAL-6*24 Food Labeling- with common name of the food−2
food containers without proper labeling on different areas all food containers must be have proper labels on all areas
DAL-7*45 Premises shall be maintained in good repair−2
rust and oxidize walls skirts on all areas must be repair to proper condition and avoid contamination use as public hazard control
DAL-8*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
hand sink at kitchen area hot faucet broken must be repair to proper condition water leaks on dish washing machine waste water drainage leaks must be repair to avoid contamination

Base deductions−22 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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