What is LA Javita Restaurant's health inspection score?

LA Javita Restaurant has a SafeDine safety score of 56 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 Javita Restaurant last inspected?

LA Javita Restaurant was last inspected on September 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Javita Restaurant have?

LA Javita Restaurant has 82 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Javita Restaurant safe to eat at?

LA Javita Restaurant has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Javita Restaurant

Name: LA Javita Restaurant
Address: 6839 HARRY HINES BLVD, Dallas, 75235
Rating: 56

6839 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 9/9/2023

▲Improving

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0Fair

Love Field

Ranked #236 of 396 in Love Field

Improving

10 inspections

Last: Sep 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

34 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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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6839 HARRY HINES BLVD, Dallas, TX 75235

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Violation Timeline

Mar 2019

1 inspections

7 basic

Mar

Oct 2019

1 inspections

4 intermediate

11 basic

Nov 2019

1 inspections

3 intermediate

6 basic

Nov

Apr 2020

1 inspections

3 intermediate

3 basic

Oct 2020

1 inspections

3 intermediate

7 basic

Oct

May 2021

1 inspections

3 intermediate

7 basic

Nov 2021

1 inspections

3 intermediate

4 basic

Nov

Jun 2022

1 inspections

4 intermediate

5 basic

Mar 2023

1 inspections

5 basic

Mar

Sep 2023

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
OBSERVED CHOPS SITTING/ STORED UNDER A/C UNIT W/ DUST ACCUMULATION

Basic (3)

−6 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
OBSERVED BAGS OF SHRIMP IN RIF (WHITE) W/O DATE MARKING
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
NON- COMMERCIAL DEEP FREEZERS IN USE / NEED NSF APPROVED
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS IN KITCHEN

Base deductions−11 pts

Mar 23

Routine InspectionScore: 93

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 all squeeze bottles with their contents
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not line beer coolers with cardboard
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Pen cap seen in food
DAL-4*42 Dirty nonfood contact surfaces−2
Clean food debris on shelves in walk-in cooler
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken floor tiles in kitchen

Base deductions−10 pts

Jun 22

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the WIC
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
shrimp 5/22
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed basket on the chip container on the shrimp
DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs store next to potato

Basic (5)

−10 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food in the wic
DAL-4*31 Individual, disposable towels−2
Set up hand sink with paper towel and soap for the bar area
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*39 Keep utensils handles upright or protected−2
No cup allow to use as a scoop

Base deductions−30 pts

Nov 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
bare hand contact with tomato
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw oyster store next to lemon, raw fish above garlic sauce and onion ring
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the whole cooler, freezer prep area

Basic (4)

−8 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Fix the broken tiles on the floor and baseboard
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all foods container
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the wic
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleanin g for the floor, base board in the kitchen

Base deductions−23 pts

May 21

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw squid, fish store next to potato
DAL-2*10 Clean Sight and Touch−5
observed mold in the WIC
DAL-3*15 Bare hands contact with ready-to-eat foods−5
observed bare hand while prep ready to eat food

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
expired RFSM
DAL-5*47 Handler-Certificate Not on site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the WIC
DAL-7*31 Individual, disposable towels−2
set up hand sink with paper towel and soap
DAL-8*32 Damaged Equipment−2
fix the broken gasket of wic
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
observed standing water all over the kitchen need to be clean
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−29 pts

Oct 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
put the new gloves without washing hands
DAL-2*15 Contact RTE Products w/ Bare Hands−5
bare hand contact with diced onions
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers in the wic
DAL-5*32 Damaged Equipment−2
fix the broken kid of open top cooler
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food cotainers
DAL-7*39 Keep utensils handles upright or protected−2
no cup allow to use as a scoop in food container
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*45Floor, wall, ceiling - Exposed material−2
Fix the broken tiles on the floor and wall
DAL-10*47 Handler-Certificate Not on site−2
all employees working in the kitchen must have food handler card

Base deductions−29 pts

Apr 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed potato without temp or time control
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp and cooked shrimp store together
DAL-3*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in wic
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor

Base deductions−21 pts

Nov 19

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OBSERVED LIME AND LEMON STORE AT ROOM TEMP WITHOUT TIME CONTROL
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW EGGS STORE NEXT TO LETTUCE RAW CHICKEN STORE NEXT TO SOUR CREAM
DAL-3*18 Toxic items stored above food/utensils−5
OBSERVED SANITIZER BUCKET STORE NEXT TO OIL BOX

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
PROVIDE DATE MARKING FOR ALL FOOD CONTAINERS
DAL-5*31 Individual, disposable towels−2
SET UP HAND SINK WITH PAPER TOWEL AND SOAP FOR THE BAR
DAL-6*32 Damaged Equipment−2
REPLACE THE DAMAGED AIR CURTAIN
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
PROVIDE CLEANING FOR THE FLOOR, AND THE WALL UNDERNEATH FOR THE WASHING MACHINE
DAL-8*43 Ventilation hood-prevent grease dripping−2
PROVIDE CLEANING FOR THE VENT
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
PROVIDE COVER FOR ALL FOOD CONTAINERS

Base deductions−27 pts

Oct 19

Routine InspectionScore: 69

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-5*10 A chemical sanitizer used: contact times criteria−5
using wet rag only to wipe down surfaces. use chemical sanitizer when working in kitchen.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
prepared tacos at 49.4F, reach in cooler at 51.8F. Food was removed and placed in walk in cooler.
DAL-13*18 Unnecessary chemicals not allowed−5
Home use pesticide in checkout desk, no home pesticide allowed in building.
DAL-14*03 Food products not maintained at 135øF or above−5
Seafood Stew at 121.4F, diced tomato and onion at 114F. Food was reheated to 165F. Make sure steam bath is working properly.

Basic (11)

−22 pts

DAL-1*22 Handlers-Certificate Not On Site−2
Food handler cards not onsite.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food that is missing date marks in walk in cooler
DAL-3*42 Nonfood-contact surfaces material−2
clean condenser unit of walk in cooler is covered in dust. clean shelves, clean behind/underneath equipment.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
missing thermometer in walk in cooler, add. missing thermometer in all reach in coolers and freezer.
DAL-6*36 Cloths in-use for wiping between uses stored−2
wet rag on food contact surface after use, need to store in bucket when not in use.
DAL-7*45 Premises shall be maintained in good repair−2
broken floor tiles in kitchen.
DAL-8*27 Cooling method, criteria - smaller portions−2
Green Salsa in large pot cooling down, place in shallow container or use other allowed cooling process.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
Food debri on floor, puddles of water, openings seen in windows. clean and seal windows properly.
DAL-11*39 Loosely cover cooling foods−2
green salsa that is cooling not lossely covered.
DAL-12*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
soiled shelves above working food contact surfaces, clean shelves.
DAL-15*43 Ventilation hood-prevent grease dripping−2
clean vent hood that is covered in grease.

Base deductions−42 pts

Mar 19

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*43 Light - 50 foot : Food and utensils area−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*32 Approved Food Contact Equip.−2
DAL-7*41 Food storage containers, identified with common name of food.−2

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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