What is LA Casita's health inspection score?

LA Casita has a SafeDine safety score of 48 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 Casita last inspected?

LA Casita was last inspected on December 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Casita have?

LA Casita has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Casita safe to eat at?

LA Casita has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Casita

Name: LA Casita
Address: 13205 MAHAM RD #A, Dallas, 75240
Rating: 48

13205 MAHAM RD #A, Dallas

Data may be outdated — inspected 12/28/2023

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0Poor

Far North Dallas

Ranked #356 of 441 in Far North Dallas

Stable

10 inspections

Last: Dec 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-8 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

13205 MAHAM RD #A, Dallas, TX 75240

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Violation Timeline

Aug 2019

1 inspections

7 basic

Aug

Feb 2020

1 inspections

4 intermediate

3 basic

Jul 2020

1 inspections

3 intermediate

2 basic

Jul

Jan 2021

1 inspections

4 intermediate

Aug 2021

1 inspections

1 intermediate

4 basic

Aug

Sep 2021

1 inspections

3 intermediate

9 basic

Nov 2021

1 inspections

2 intermediate

8 basic

Nov

Apr 2022

1 inspections

1 intermediate

5 basic

Apr 2023

1 inspections

2 intermediate

2 basic

Apr

Dec 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange food to avoid contamination.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer too high - 200 ppm Cl Maintain 500 ppm Cl

Basic (5)

−10 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Use hand sink for hand wash only.
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Do not use cardboard or foil to line shelves.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
Thaw meat under running water.
DAL-7*39 Equipment in good repair and proper adjustment.−2
Replace microwave handle.

Base deductions−20 pts

Apr 23

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
no sanitizer in the sanitizer bucket
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef over cooked

Basic (2)

−4 pts

DAL-2*32 Approved Food Contact Equip.−2
you can not use garbage or grocery bags for food must be food grade
DAL-3*45 Premises shall be maintained in good repair−2
keep fuse box closed

Base deductions−14 pts

Apr 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw eggs below ready to eat items

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Hand sink used as dump sink
DAL-4*42 Dirty nonfood contact surfaces−2
clean floors below equipment
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Store onions off the floor
DAL-6*45 Drying Mops-air dry−2

Base deductions−15 pts

Nov 21

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw foods below ready to eat foods
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Maintain cold holds at 41 and below.

Basic (8)

−16 pts

DAL-2*29 Mechanical holding unit, thermometer location−2
Provide working thermomemter
DAL-3*32 Damaged Equipment−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Food in direct contact with cups
DAL-5*42 Dirty nonfood contact surfaces−2
Clean shelving
DAL-6*39 Store equipment & utensils - avoid contamination−2
Keep utensils upright to avoid contamination
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-9*45 Lockers to be used to store personal items−2

Base deductions−26 pts

Sep 21

Routine InspectionScore: 76

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
shredded chicken 49 degrees F
DAL-2*18 Licensed pest control applicator only−5
Raid not approved for food service -- use professional pest control company
DAL-3*20 Grease Trap Tickets−5
Provide current grease trap ticket

Basic (9)

−18 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM on site during inspection
DAL-5*22 Accredited food handler certificate - 60 days−2
All food employees must obtain food handler training cards
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
Obsered little refrigeration to cool or store food items inadequate
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark RTE foods stored inside WIC
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed food container in back hand sink
DAL-9*32 Damaged Equipment−2
Rubber gasket in small RIC at cookline not in good repair. Bread/tortilla shelf not in good repair
DAL-10*43 Ventilation hood-prevent grease dripping−2
Grease build-up observed on vent hood filters
DAL-11*45 Drying Mops-air dry−2
Properly hang wet mops
DAL-12*47 Other Violations−2
records must be available for inspection

Base deductions−33 pts

Aug 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed cooling in ambient temperatures, violation of cooling procedures

Basic (4)

−8 pts

DAL-2*32 Approved Food Contact Equip.−2
Obtain residential reach in cooling unit
DAL-3*39 Keep utensils handles upright or protected−2
DAL-4*43 Light bulbs, light shields provided−2
DAL-5*47 Other Violations−2
Dispose of mop water when not in use

Base deductions−13 pts

Jan 21

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Bottom of container sitting directly on ham and another sitting directly on the food in walk in
DAL-2*10 Clean Sight and Touch−5
clean meat slicer
DAL-3*18 Licensed pest control applicator only−5
can not do your own pest control- must have a chemical applicators license
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * Tripe 48.4*

Base deductions−20 pts

Jul 20

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine exposure time table−5
measured at 200 ppm
DAL-3*18 Toxic items labeling-non original container−5
label all spray bottles
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored on the top shelf inside the reach in cooler

Basic (2)

−4 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
dusty fan blowing directly on the cilantro
DAL-5*36 Cloths in-use for wiping between uses stored−2
cloth towel stored underneath the cutting board

Base deductions−19 pts

Feb 20

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Lettuce items need to be store above raw meat itesms.
DAL-3*18 Toxic items labeling-non original container−5
200 ppm chlorine concentration measured at sink
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Unable to find a chlorine concentration in the sanitizing bucket.
DAL-7*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Wiping cloths and cardboard may not be used as a barrier to spillage.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies were found in the back room.
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

Aug 19

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR DOOR FROM WALK IN COOLER AND REACH IN FREEZER TO ENSURE THEY CAN CLOSE COMPLETELY.
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*21 RFSM - Not On Site−2
EXPIRED AND NOT ON SITE
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST "
DAL-5*31 Individual, disposable towels−2
RESTROOM
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD, PREP. TABLE AND EQUIPMENT
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
CUTTING BOARDS AND TRAYS

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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