What is LA Carreta's health inspection score?

LA Carreta has a SafeDine safety score of 55 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 Carreta last inspected?

LA Carreta was last inspected on January 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Carreta have?

LA Carreta has 58 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Carreta safe to eat at?

LA Carreta has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Carreta

Name: LA Carreta
Address: 3128 FOREST LN #325, Dallas, 75234
Rating: 55

3128 FOREST LN #325, Dallas

Data may be outdated — inspected 1/3/2024

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0Fair

Farmers Branch

Ranked #79 of 129 in Farmers Branch

Stable

10 inspections

Last: Jan 3, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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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3128 FOREST LN #325, Dallas, TX 75234

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

3 basic

Feb

Jul 2019

1 inspections

1 intermediate

1 basic

Feb 2020

1 inspections

2 intermediate

5 basic

Feb

Oct 2020

1 inspections

3 intermediate

1 basic

Apr 2021

1 inspections

3 intermediate

6 basic

Apr

Oct 2021

1 inspections

2 intermediate

5 basic

Apr 2022

1 inspections

3 intermediate

1 basic

Apr

Dec 2022

1 inspections

3 intermediate

7 basic

Jun 2023

1 inspections

5 basic

Jun

Jan 2024

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
3 compartment sink sanitizer too low (reading 50ppm for Q)

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizing bucket
DAL-2*43 Light bulbs, light shields provided−2
replace light under vent hood (out)
DAL-4*29 Sanitizing solutions, testing devices−2
Provide chlorine test strips for dishwasher (restaurant only has Q)
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employees can't chew gum in the kitchen

Base deductions−13 pts

Jun 23

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items in the cooler after 24 hours of being in there
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in the sanitizer bucket
DAL-4*42 Dirty nonfood contact surfaces−2
clean inside of the RIC (reach in cooler)
DAL-5*29 Sanitizing solutions, testing devices−2
provide chlorine test strips for dish washer

Base deductions−10 pts

Dec 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold holding foods must be maintained at 41'f. Curtdo-over at 52'f
DAL-6*10 Clean Sight and Touch−5
Clean and sanitize all work stations
DAL-9*03 Food products not maintained at 135øF or above−5
Hot holding foods must be maintained at 135'f/higher. Black beans/rice @126'f

Basic (7)

−14 pts

DAL-2*45 Premises shall be maintained in good repair−2
Floor observed not in good repair. Wall by front hand sink-remove white tape
DAL-3*42 Dirty nonfood contact surfaces−2
Clean vent hood filters. Heavy build up observed on line equipment
DAL-4*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping towels on counter-store in sanitizing solution
DAL-5*39 Cutting surfaces.−2
Cutting boards observed not in good repair
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
Produce reach in cooler observed over stocked
DAL-8*33 Rinsing procedures - 3 compartment sink−2
Must set up 3 sink wash/rince/sanitize
DAL-10*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Remove heavy build up/air vents prep area

Base deductions−29 pts

Apr 22

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
DAL-3*10 Clean Sight and Touch−5
Interior of Ice maker
DAL-4*02 Cold Hold (41øF/45øF or below)−5

Basic (1)

−2 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−17 pts

Oct 21

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (5)

−10 pts

DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair damaged cooler Gasket
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*47 Handler-Certificate Not on site−2
DAL-7*41 Food storage containers, identified with common name of food.−2

Base deductions−20 pts

Apr 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over raw fish or ready to eat items in reach in cooler
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*27 Cooling method, criteria - using ice bath−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*39 Store all equipment & utensil covered or inverted−2
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
DAL-9*45 Premises free of litter−2
Clean trash around dumpster

Base deductions−27 pts

Oct 20

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*10 Food thermometer cleaned before use−5
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
weak sanitizer at dish machine
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over cheese

Basic (1)

−2 pts

DAL-4*29 Sanitizing solutions, testing devices−2
provide quat test strips

Base deductions−17 pts

Feb 20

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine sanitizer solution at dish machine less that 5ppm

Basic (5)

−10 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*44 Trash can provided for papertowel waste−2
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−20 pts

Jul 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sausage measured at 50 degrees F; raw eggs measured at 52 degrees F

Basic (1)

−2 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was not cooling efficiently; some food was discarded and the other food that was maintained at the proper temperature was transferred to an efficient unit.

Base deductions−7 pts

Feb 19

Routine InspectionScore: 88

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
pico de gallo measured at 54 degrees F; raw egg measured at 44

Basic (3)

−6 pts

DAL-1*24 Food Labeling- with common name of the food−2
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
quat test strips needed ; only chlorine test strips on site
DAL-4*33 Warewashing machine recycles sanitizing solution−2
no bleach detecetd; empty container of bleach

Base deductions−16 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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