What is LA Calle Doce IN Lakewood's health inspection score?

LA Calle Doce IN Lakewood has a SafeDine safety score of 35 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 IN Lakewood last inspected?

LA Calle Doce IN Lakewood was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Calle Doce IN Lakewood have?

LA Calle Doce IN Lakewood has 66 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Calle Doce IN Lakewood safe to eat at?

LA Calle Doce IN Lakewood has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Calle Doce IN Lakewood serve?

LA Calle Doce IN Lakewood serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Calle Doce IN Lakewood

Name: LA Calle Doce IN Lakewood
Address: 1925 SKILLMAN ST, Dallas, 75206
Rating: 35

1925 SKILLMAN ST, Dallas

Data may be outdated — inspected 2/9/2024

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0Poor

American•Greenville

Ranked #422 of 472 in GreenvilleBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.6

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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 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

+3 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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1925 SKILLMAN ST, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

2 basic

Feb

Aug 2019

1 inspections

2 intermediate

2 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Oct 2020

1 inspections

1 intermediate

1 basic

Jun 2021

1 inspections

3 intermediate

7 basic

Jun

Dec 2021

1 inspections

2 intermediate

2 basic

Jun 2022

1 inspections

1 intermediate

4 basic

Jun

Dec 2022

1 inspections

1 intermediate

4 basic

Sep 2023

1 inspections

4 intermediate

10 basic

Sep

Feb 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
SHALL RAPIDLY COOL RICE TO 41'F WITHIN 6 HOURS
DAL-2*18 Chemical sanitizer generated onsite, device criteria−5
SANITIZER BUCKET TESTED HIGHER THAN 100 PPM CL, SHALL BE BETWEEN 50-100 PPM

Basic (6)

−12 pts

DAL-3*27 Cooling method, criteria - using ice bath−2
DAL-4*29 Sanitizing solutions, testing devices−2
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
DISCARD ANY DAMAGED UTENSILS OR EQUIPMENT
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Dirty nonfood contact surfaces−2
CLEAN DIRTY COOLERS
DAL-8*45Floors easily cleanable−2

Base deductions−22 pts

Sep 23

Routine InspectionScore: 72

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed large pots of product cooling inside WIC. Observed at 110F. Utilize proper cooling methods to make sure product is cooled from 135F-70F in 2 hours & from 70F-41F in an additional 4 hrs.
DAL-2*10 Clean Sight and Touch−5
Inside walls and upper inside panel of ice machine observed rusted and w/ black mold like accumulation.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Observed 2 large chemical containers stored next to sacks of onion.
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leak at 2 comp sink.

Basic (10)

−20 pts

DAL-5*21 RFSM - Not On Site−2
Renew expired CFM certificates (3)
DAL-6*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
Provide food handler certificates for all employees not manager certified within 30 days of employment
DAL-7*24 Shellfish tags kept for 90 days: record keeping−2
Maintain shellstock tags for mussels 90 days from date container is emptied.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Provide a use by date for all product held longer than 24 hrs not to exceed 7 days.
DAL-9*31 Handwashing lavatory - used for other purpose−2
Observed handsink in prep area used as a dump sink.
DAL-10*32 Maintain in Good Repair−2
Replace broken/chipped equipment, i.e. plastic lids on dry ingredient bins.
DAL-11*34 Outer door: solid,selfclosing,tightfitting−2
Seal back door properly. Large gaps observed along bottom in corners.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed various containers of product stored on the floor inside WIC and WIF. Store all product 6'' off the floor.
DAL-13*41 Food storage containers, identified with common name of food.−2
Provide common name labels for all dry ingredient bins and food containers.
DAL-14*45 Drying Mops-air dry−2
Hang mops when not in use.

Base deductions−40 pts

Dec 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken and salsa found at 46.2'f, keep at 41'f or lower

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
Re-new RFSM with City of Dallas
DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-4*42 Dirty nonfood contact surfaces−2
Clean water off kitchen floor
DAL-5*45 Premises shall be maintained in good repair−2
Fill holes in floors

Base deductions−13 pts

Jun 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Fix leak at mop sink

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE items
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Close gap at back door
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in container in cooler
DAL-5*45 Premises shall be maintained in good repair−2
Fix thermometer read-out on RIC

Base deductions−13 pts

Dec 21

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store raw chicken over RTE items
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix all missing handles on sinks and back flow device on mop sink

Basic (2)

−4 pts

DAL-3*42 Dirty nonfood contact surfaces−2
Clean bottom of RIC
DAL-4*45 Premises shall be maintained in good repair−2
Replace lights under vent hood

Base deductions−14 pts

Jun 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Provide cooling documentation for 135-70 degrees within 2 hours
DAL-2*10 Clean Sight and Touch−5
Clean build up on can opener
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair plumbing leak at both 2 compartment sinks and repair hot water valve.

Basic (7)

−14 pts

DAL-4*32 CIP-Cleanability−2
Remove plastic covering on fryer.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Seal back door properly (prevent insect and rodent entry)
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Beverages not allowed in food prep area.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Debris accumulation on floors (WIC)
DAL-8*43 Light bulbs, light shields provided−2
Replace lights below vent hood.
DAL-9*45 Premises shall be maintained in good repair−2
Seal hand sinks to wall properly
DAL-10*29 Sanitizing solutions, testing devices−2
Obtain chlorine test strips.

Base deductions−29 pts

Oct 20

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
black bacteria buildup inside the soda gun nozzle and holster; corrected on site

Basic (1)

−2 pts

DAL-1*31 Individual, disposable towels−2
replenish every hand wash sink-corrected on site

Base deductions−7 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*10 Clean Sight and Touch−5
CLEAN INSIDE ICE MACHINE, INSIDE GLASS COOLER
DAL-9*18 Toxic items labeling-non original container−5
LABEL SANITIZER BUCKET
DAL-10*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 46 DEGREE F, SOUR CREAM 48 DEGREE F

Basic (7)

−14 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
KNIVES STORED IN BETWEEN EQUIPMENT
DAL-2*32 Package integrity−2
DENTED CANS ON SHELF WITH NON DENTED CANS
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
SEVERAL ITEMS IN COOLER NOT DATED
DAL-4*47 Handwashing signage−2
AT ALL HAND SINKS
DAL-5*21 RFSM - Not On Site−2
DAL-7*31 Individual, disposable towels−2
PROVIDED AT ALL HAND SINKS
DAL-8*37 Beverage tubing and cold-plate beverage cooling−2
PROVIDE SEPARATION

Base deductions−29 pts

Aug 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.

Basic (2)

−4 pts

DAL-3*45 Lockers to be used to store personal items−2
can not have personal items on prep surface (phones and cords
DAL-4*31 Handwashing lavatory - used for other purpose−2
hand sink must be accessible at all times

Base deductions−14 pts

Feb 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
no sanitizers in the dishwashers
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. tomatoes *47 cheese *53.5 black beans and corn *47

Basic (2)

−4 pts

DAL-3*45 Premises shall be maintained in good repair−2
can not have personal items on prep surfaces
DAL-4*31 Handwashing lavatory - accessible−2
hand sink must be accessible at all time

Base deductions−14 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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