What is LA Guadalupana's health inspection score?

LA Guadalupana has a SafeDine safety score of 34 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 Guadalupana last inspected?

LA Guadalupana was last inspected on September 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Guadalupana have?

LA Guadalupana has 105 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Guadalupana safe to eat at?

LA Guadalupana has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Guadalupana

Name: LA Guadalupana
Address: 902 S HAMPTON RD, Dallas, 75208
Rating: 34

902 S HAMPTON RD, Dallas

Data may be outdated — inspected 9/11/2023

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0Poor

Oak Cliff

Stable

10 inspections

Last: Sep 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

32 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

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

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

902 S HAMPTON RD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

4 intermediate

11 basic

May

Jun 2019

1 inspections

1 intermediate

2 basic

Dec 2019

1 inspections

3 intermediate

8 basic

Dec

Aug 2020

1 inspections

1 intermediate

9 basic

Apr 2021

1 inspections

2 intermediate

6 basic

Apr

Nov 2021

1 inspections

2 intermediate

10 basic

May 2022

2 inspections

6 intermediate

16 basic

May

Mar 2023

1 inspections

2 intermediate

10 basic

Sep 2023

1 inspections

1 intermediate

11 basic

Sep

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
change sanitizer bucket every 2-4 hours OR once solution is murky (not clear)

Basic (11)

−22 pts

DAL-2*21 RFSM - Not On Site−2
rfsm not osnte
DAL-3*22 Accredited food handler certificate - 60 days−2
texas food handler cards not onsite
DAL-4*31 Individual, disposable towels−2
all hand sinks must be supplies with soap and paper towels (tortilleria). and no items in hand sink
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
replace damage equipment(storage cabinet and step)
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
provide tight seal to exterior door
DAL-7*36 Cloths in-use for wiping between uses stored−2
place wet cloth back into sanitizer bucket when not in use
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover foods that are stored in WIC
DAL-9*39 Store equipment & utensils in a clean, dry place−2
clean storage shelves
DAL-10*42 Dirty nonfood contact surfaces−2
clean all floors and all. clean shelves in wic and clean fans of wic
DAL-11*45 Premises shall be maintained in good repair−2
repair damaged floor and damaged cove base
DAL-12*47 Handwashing signage−2
post

Base deductions−27 pts

Mar 23

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
HEAVY BREAD/GRIME BUILD UP ON TONG HOLDER FOR PAN DULCE. CLEAN AND SANITIZE.
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED CHORIZO STORED ABOVE CHEESE IN DISPLAY DAIRY RIC.

Basic (10)

−20 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
PRODUCE DISPLAY COOLER NOT FUNCTIONING. REPAIR.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
HEAVY FRUIT FLIES AT PRODUCE COOLER. REPAIR DISPLAY COOLER ASAP IN ORDER TO PREVENT HARBORING CONDITION.
DAL-4*45 Premises shall be maintained in good repair−2
LARGE HOLD AT WALL LOCATED LEFT OF PRODUCE DISPLAY COOLER. REPAIR TO PREVENT HARBORING CONDITION FOR PEST.
DAL-5*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD UP ON FOOD STORAGE SHELVES IN WIC, GRIME ON WALL AND FLOORS OF WALK IN COOLER&FREEZER, CLEAN. GRIME ON FLOORS AND WALLS LOCATED AROUND KITCHEN.
DAL-6*43 Ventilation hood-prevent grease dripping−2
GREASE BUILD UP ON VENT HOOD, CLEAN.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED LARGE CONTAINER OF BEANS STORED ON FLOOR OF WIC, STORE 6' MINIMUM OFF FLOOR.
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER FOR COCA COLA AND PEPSI REACH IN COOLERS.
DAL-10*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR HOT WATER FAUCET OF HAND SINK LOCATED IN KITCHEN.
DAL-11*31 No soap at handsink−2
PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AT HAND SINK LOCATED IN TORTILLA AREA.
DAL-12*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−30 pts

May 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*18 Unnecessary chemicals not allowed−5
observed home use Raid can in deli/kitchen area. remove and do not use in premises.
DAL-6*20 Grease Trap Tickets−5
provide original copies of liquid manifest receipts. establishment could only produce company records of date grease trap was service but not receipts left by and sent from approved City source.

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
grime build up inside of small countertop RIC, grime build up on coke storage racks, grime on ceiling of walk in cooler, dust on fans of walk in cooler. CLEAN.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
observed small knats in kitchen. remove from premises.
DAL-4*27 Cooling method, criteria - smaller portions−2
observed large pots of beans cooling at room temperature, employee stated waiting to cool to blender beans. USE PROPER COOLING METHOD.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
observe two large pots of beans on floor of kitchen, keep 6" minimum of floor.
DAL-7*47 Handler-Certificate Not on site−2
no available hand wash sign at hand sink located at tortilla area.

Base deductions−20 pts

May 22

Routine InspectionScore: 61

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
observed heavily dented can of food sales floor, dispose of. OBSERVED ICE IN CHEST COOLER FLOATING IN MELTED WASTE WATER. DISPOSE OF FOOD.
DAL-10*10 Clean Sight and Touch−5
observed water running down rusted screw inside of ice machine, CLEAN AND SANITIZE ICE MACHINE FLAP. observed slicing machining in deli with build up on food debris for one hour and not cleaned and sanitized, CLEAN AND SANITIZE AFTER EVERY USE.
DAL-14*19 Water & Plumbing in good repair- per code−5
observed leak coming from hand sink located in tortilla kitchen, also observed ice being stored in chest cooler with melted waste water pooling. PROVIDE PROPER PLUMBING TO LET WASTE WATER DRAIN.
DAL-15*02 Cold Hold (41øF/45øF or below)−5
observed sliced tomatoes at 50.9 in prep in cooler used in fast food area of establishment, with equipment being at 57.8F and without reading device to tell temperature. DISPOSE OF FOOD

Basic (11)

−22 pts

DAL-1*21 RFSM - Not On Site−2
RFSM was not on site at time of inspection.
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
observed food in walk in cooler with date marks from 05-03-22,05-08-22,04-30-22,04-13-22. dispose of food thats have passed seven days. PROPERLY DATE MARK CONTAINERS THAT HAS FOOD THAT WAS PREPARED AT A DIFFERENT DATE. Also observed salsa containers prepared and packaged at facility with out date mark, PROVIDE DATE MARK
DAL-3*24 Food Labeling- with common name of the food−2
salsa sold and packaged in establishment does not have food label. PROVIDE.
DAL-4*29 Food thermometers provided and accessible−2
salsa cold hold equipment does not have thermometer, prep reach in cooler at food station does not have thermometer. PROVIDE
DAL-5*42 Dirty nonfood contact surfaces−2
HEAVY GRIME AND MOLD OBSERVED ON WALLS AND CEILING OF WALK IN COOLER, MOLD ON DRINK SHELVES OF WALK IN COOLER. MOLD/RUST/GRIME BUILD UP ON SHELVES OF WALK IN COOLER. GRIME BUILD UP ON FANS OF WALK IN COOLER AND ON CONDENSER UNIT. dust build up on fans of coke ric in fast food area. dust build up on tvs of fast food area.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food in walk in cooler left uncovered, cover food due to heavy grime build up in walk in cooler.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
observed water leaking from door of walk in cooler, grime on corner wall of deli area causing fruit flies to be abundant, trash build up on exterior door causing flies to be abundant next to ice machine. REMOVE HARBORING CONDITION. OBSERVED SMALL MITES SCURRYING FROM GAP ON WALL BASE LOCATED ON BACK WALL OF DELI AREA.
DAL-9*45 Floor& wall junctures- coved & sealed−2
cove base along back wall of deli area has gap and observed mites scurrying from gap. properly seal. hand sink has gap, provide proper seal.
DAL-11*44 Maintaining refuse areas and enclosures−2
observed heavy pest presence in outdoor refuse area and traces of grease on cement.
DAL-12*43 Ventilation hood-prevent grease dripping−2
observed grease build up on vent hood.
DAL-13*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored on metal hanging unit. clean unit.

Base deductions−42 pts

Nov 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
chicken leg at 46.3F, drumstick at45.8F, marinated steak 44.6F, egg at 54.9F.
DAL-6*10 Clean Sight and Touch−5
observed ice machine with heavy grime inside, clean and sanitize.

Basic (10)

−20 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer for salsa cooler, for all display raw meat cooler and for Coca-Cola reach in cooler.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
salsa containers in walk in cooler not covered.
DAL-3*28 Do not exceed manuf. use by date−2
observed food in walk in cooler past use by date, food was disposed of.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
build up of grime and mold on ceiling of walk in cooler, clean. floors of walk in cooler have heavy grime build up, clean. floors of walk in freezer soiled, clean.
DAL-7*45 Premises shall be maintained in good repair−2
seal of hand sinks loose, seal of 3 comp sink; repair. falling walk base underneath 3 comp sink. repair
DAL-8*39 Equipment & utensils cleaned before restocking−2
meat grinder observed with residue inside of grinder, thoroughly clean before restocking.
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed cloths in hand sink, hand sink for washing hands only.
DAL-10*41 Food storage containers, identified with common name of food.−2
container with white substance not labeled, label.
DAL-11*32 Equipment & Utensils resistant pit,chip, crazing−2
heavy rust build up on produce reach in cooler, suggest replaceing.
DAL-12*34 Controlling pests. Eliminating harborage conditions−2
remove all harboring conditions, broken seals, poling of water, food debris on floor.

Base deductions−30 pts

Apr 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items stored above food/utensils−5
observed brasso and peroxide stored above open food ingredients.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
sliced tomato 51.5f, cut lime 52.9F. food was moved to working RIC.

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
observed salsa verde without date mark. date mark food in small display ric.
DAL-2*42 Dirty nonfood contact surfaces−2
observed multiple non food contact surfaces soiled, clean. storage shelves observed with mold, clean.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food left uncovered in walk in freezer. cover to prevent contamination.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
heavy food debris at hot food area, clean.
DAL-6*39 Equipment in good repair and proper adjustment.−2
ric cooler used in hot food area is not maintaining cold hold temperatures, adjust or repair.
DAL-8*47 Handwashing signage−2
missing hand wash sign in mens restroom, provide.

Base deductions−22 pts

Aug 20

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
ice used for drinks store in igloo cooler and collecting melted waste water, MUST LET MELTED WASTE WATER DRAIN.

Basic (9)

−18 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
provide thermmeter for display coolers, reach in cooler in hot kitchen and small cooler located at checkout.
DAL-3*24 Food Labeling- with common name of the food−2
provide labeled for packaged salsa and guac.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark salsa cups that are in trays. date mark packaged containers of salsa and guac.
DAL-5*39 Store equipment & utensils - avoid contamination−2
clean tongs stored on neck of faucet, move away so utensils do not get splashed on.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
foods in walk in cooler not covered, cover food to prevent potential contamination.
DAL-7*44 Trash can provided for papertowel waste−2
provide small trash receptacle at each hand sink.
DAL-8*44 Soiled receptacles and waste handling units cleaned−2
outside waste receptacles contains build up littler and grease.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
build up of grease in outside receptacles, clean to remove harboring conditions.
DAL-10*47 Handwashing signage−2
provide hand wash signs at all hand sink stations.

Base deductions−23 pts

Dec 19

Routine InspectionScore: 83

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer of 3 comp sink was at 0 PPM. change every 2-4 hours. Sanitizer bucket at 10 PPM, change every 2-4 hours.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw protein stored above produce. raw eggs stored above produce. arrange properly to prevent contamination.
DAL-8*11 Food not re-served after being served or sold to consumer−5
salsa in bottles reserved to customers. Do not reserve food, provide only single serving amount of salsa or provide different solution.

Basic (8)

−16 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
wet cloths left on food contact surfaces after use, store in sanitizer buckets when not in use.
DAL-4*47 Handwashing signage−2
Provide hand wash signs at all hand sinks.
DAL-5*39 Store all equipment & utensil covered or inverted−2
large pots stored upright and stored directly below raw food contact surface, invert to prevent contamination.
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
raw container of chicken in walk in cooler not covered, ceiling of walk in cooler is soiled with black substance; cover food.
DAL-7*45 Floor& wall junctures- coved & sealed−2
missing cove base next to reach in prep cooler located next to steam hot hold line.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
multiple drinks found in working food areas, drink only in break rooms or in non food contact area. do not store cups where it can potential contaminate food.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
gaps on walls, hole in ceiling. cover to prevent potential harboring conditions
DAL-11*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
using hot water to thaw food, use cool water.

Base deductions−31 pts

Jun 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration of sanitizing solution at sanitizer bucket must be have 100 ppm Chlorine concentration at sanitizer bucket

Basic (2)

−4 pts

DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler unit dirty with blood spills and food debris must be clean to avoid contamination

Base deductions−9 pts

May 19

Routine InspectionScore: 74

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-5*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
meat equipment not sanitize at contact after used with different meats all food surfaces must be sanitize on all areas after use during operational hours food shelving on all areas dirty with dust and contamination must be clean to avoid contamination
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration of Chlorine on sanitizer bucket and 3c sink must be have 100 ppm Chlorine concentration at sanitizer bucket 50 ppm Chlorine concentration at 3c sink
DAL-10*18 Equipment and Utensils Multiuse Materials-safe−5
recycling non approved containers as food containers must be have approved food containers to avoid chemical contamination
DAL-15*02 Cold Hold (41øF/45øF or below)−5
milk 46 F eggs 47 ham 46 F

Basic (11)

−22 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level on all areas must be 6 inches out the floor level to avoid cross contamination
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside RI cooler units at meat area kitchen area and produce area must be have visible and working thermometers on all areas
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers kitchen area must be have date marking on all food containers on all areas
DAL-4*39 Cooking equipment free of encrusted grease−2
utensils with encrusted grease and soils residues must be replace or clean to avoid cross contamination
DAL-6*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired dates marking on food packages on shelving areas must be remove all expired dates food packages from shelving areas
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food containers and food packages at floor level must be 6 inches out the floor level
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors on all areas dirty with grease, blood dripping, food debris and soils accumulations including WI cooler floors, behind racks and shelving and kitchen area behind equipment
DAL-11*41 Food Labeling - Bulk Food w/ Card or Sign−2
missing bulk labeling on peanuts food container must be have proper labeling on all food containers in all areas
DAL-12*47 Handwashing signage−2
missing signage on hand sink and 3 c sink on meat department must be have proper signs on all ware washing sink equipment
DAL-13*24 Food Labeling- with common name of the food−2
missing labels on all food containers on all areas - meat and kitchen area must be have food labels to proper identification all food containers
DAL-14*43 Clean vent syst:Intake/exhaust air ducts−2
WI cooler fan covers dirty with soils accumulations must be clean to avoid contamination vent hood dirty with oil dripping and contamination must be clean to avoid cross contamination

Base deductions−42 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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