What is LA Michoacana Meat Market #7's health inspection score?

LA Michoacana Meat Market #7 has a SafeDine safety score of 65 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 Michoacana Meat Market #7 last inspected?

LA Michoacana Meat Market #7 was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Meat Market #7 have?

LA Michoacana Meat Market #7 has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Meat Market #7 safe to eat at?

LA Michoacana Meat Market #7 has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Michoacana Meat Market #7

Name: LA Michoacana Meat Market #7
Address: 833 N WESTMORELAND RD, Dallas, 75211
Rating: 65

833 N WESTMORELAND RD, Dallas

Data may be outdated — inspected 12/22/2023

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0Fair

West Dallas

Ranked #142 of 356 in West Dallas

Declining

10 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

30 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 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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833 N WESTMORELAND RD, Dallas, TX 75211

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

3 basic

Dec

Jun 2019

1 inspections

3 intermediate

4 basic

Dec 2019

1 inspections

1 intermediate

7 basic

Dec

Jun 2020

1 inspections

2 intermediate

3 basic

Dec 2020

1 inspections

1 intermediate

7 basic

Dec

Jul 2021

1 inspections

1 intermediate

4 basic

Mar 2022

1 inspections

1 intermediate

5 basic

Mar

Jan 2023

1 inspections

1 basic

Jun 2023

1 inspections

2 basic

Jun

Dec 2023

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Chlorine levels in sanitizer solution too high>must be between 50-100 ppm Cl

Basic (2)

−4 pts

DAL-2*43 Ventilation hood-prevent grease dripping−2
Clean vent hood to avoid accumulation & dripping of grease onto food
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
Re-grout floors in kitchen where shipped/missing

Base deductions−9 pts

Jun 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*21 Outfitter-Certified Food Manager−2
Food manager certificate(s) expired>renew
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in walk-in cooler>nopales

Base deductions−4 pts

Jan 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label all container with their contents

Base deductions−2 pts

Mar 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*10 Sanitization after Cleaning−5
Meat prep counters must be detail cleaned and sanitized after each use. Meat(ground beef) log not completed--equipment not clean--meat still inside.

Basic (5)

−10 pts

DAL-1*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
Observed large amounts of raw chicken thawing at room temperature.
DAL-2*45 Premises shall be maintained in good repair−2
Repair leak at the mop sink. Observed peeling paint--ceiling and walk-in-cooler.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Stainless steel food cart observed not in good repair--replace.
DAL-4*31 Individual, disposable towels−2
No paper towels observed at handsink
DAL-6*42 Dirty nonfood contact surfaces−2
Detail clean windows of display cases as often as needed.

Base deductions−15 pts

Jul 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty with food debris, stagnant water and soils accumulations must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ceiling inside kitchen area including light shields dirty with soils and grease accumulations must be clean or replace to avoid cross contamination
DAL-3*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations -kitchen area- must be clean to avoid cross contamination
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks in all food containers
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−13 pts

Dec 20

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Sanitization after Cleaning−5
PIC must be ensure that employees sanitize during operational hours sanitizer bucket at 100 ppm chlorine concentration

Basic (7)

−14 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination a/c vents including WI cooler units fan covers dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*39 Cooking equipment free of encrusted grease−2
meat cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination kitchen grilled covers dirty with soils and encrusted grease must be clean to avoid cross contamination
DAL-3*45 First Aid−2
missing first aid kit must be have first aid kit
DAL-4*34 Outer openings:closing holes, gaps−2
open gap over bakery doors must be close or repair to proper condition to avoid pest harboring
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling including light shields dirty with soils and grease accumulations in all areas must be clean to avoid cross contamination wet floors inside meat area must be dry and clean to avoid pest harboring and contamination
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing complete body fluid spill kit must be have complete body fluid spill kit
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food containers inside meat WI cooler units at floor level must be 6 inches out the floor level

Base deductions−19 pts

Jun 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or dates to avoid cross contamination
DAL-5*10 Equipment and Utensils Cleaning-contamination−5
food contact surfaces must be clean during operational hours clean and sanitize to avoid cross contamination food shelving with spills, drippings and dust accumulations must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-1*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers in all areas dirty with dust and soils accumulations must be clean hermetic containers in all areas to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date or day marking to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and walls on all areas dirty with soils grease accumulations and soils deposits must be clean to avoid cross contamination

Base deductions−16 pts

Dec 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*03 Food products not maintained at 135øF or above−5
meat 108 F bean 118 F chicken 126 F food containers at warmers must be maintain at proper food temperature of 135 F or above must be check temperatures during operational hours

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be date mark all food containers to avoid cross contamination for potential hazardous food.
DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood at kitchen and meat area dirty with drippings and grease accumulations must be clean to avoid cross contamination
DAL-3*47 RFSM Certificate - Not Display−2
missing current RFSM certification must be have FSM registered with the city
DAL-4*29 Sanitizing solutions, testing devices−2
missing test strips on meat market must be have chlorine test strips to verified concentration at sanitizing solutions
DAL-5*39 Equipment in good repair and proper adjustment.−2
leaking cooler unit at meat market must be repair or replace to avoid floor contamination shelving inside cooler units rust and oxidize must be replace or repair to avoid cross contamination
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
some food containers storage at floor level meat and WI cooler unit must be store food containers 6 inches out the floor level to avoid contamination
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors at meat and kitchen dirty with accumulated water and grease spills must be clean when contamination occurs during operational hours

Base deductions−19 pts

Jun 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
corn exp 05/09/19
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above RTE food, veggies, cooked meat
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, ham
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
keep sanitizer bucket above floor 6 ins

Base deductions−23 pts

Dec 18

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
observed a cup is used as a scoop in the big pot
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw egg above pickle

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
meats and sauces
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
all drink must above floor 6 ins

Base deductions−16 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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