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

LA Michoacana Meat Market has a SafeDine safety score of 38 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 last inspected?

LA Michoacana Meat Market was last inspected on October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Meat Market have?

LA Michoacana Meat Market has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Meat Market safe to eat at?

LA Michoacana Meat Market has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Michoacana Meat Market serve?

LA Michoacana Meat Market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Michoacana Meat Market

Name: LA Michoacana Meat Market
Address: 800 W JEFFERSON BLVD, Dallas, 75208
Rating: 38

800 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

American•Oak Cliff

Ranked #348 of 400 in Oak CliffBetter than 22% of american restaurants

Stable

6 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

32 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-17 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

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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800 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

11 basic

Mar

Apr 2020

1 inspections

1 intermediate

7 basic

Jul 2020

1 inspections

2 intermediate

6 basic

Jul

Jul 2021

1 inspections

3 intermediate

8 basic

Sep 2022

1 inspections

2 intermediate

8 basic

Sep

Oct 2023

1 inspections

2 intermediate

9 basic

Inspection History

6 records on file

6 Routine

Oct 23

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
DAL-4*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5

Basic (9)

−18 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*29 Sanitizing solutions, testing devices−2
DAL-5*43 Light - 50 foot : Food and utensils area−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*47 OTHER VIOLATIONS−2
DAL-11*32 Damaged Equipment−2

Base deductions−28 pts

Sep 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items labeling-non original container−5
OBSERVED SPRAY BOTTLE, WITH TOXIC CHEMICAL, NOT LABELED WITH NAME OF TOXIIN.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
SLICED WATERMELON AT 48.9F, PLACE SLICED WATERMELON IN WORKING COLD HOLD EQUIPMENT.

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
OBSERVED LEAKING ROOF, OBSERVED PEELING PAINT IN WALK IN COOLERS. HEAVY LEAKAGE AND DAMAGED WATER TILES THROUGHOUT ESTABLISHMENT, REPAIR ASAP TO PREVENT POTENTIAL CONTAMINATION OF FOOD.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
OBSERVED GRIME ON WALLS IN BACK STORAGE ROOM, GRIME BUILD UP ON FLOORS,
DAL-3*41 Food storage containers, identified with common name of food.−2
OBSERVED CONTAINERS OF WHITE SUBSTANCES NOT LABELED WITH COMMON NAME OF FOOD, LABEL .
DAL-5*28 Do not exceed manuf. use by date−2
OBSERVED FOOD CONTAINERS PAST USE BY DATE, DISPOSE OF FOOD.
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
OBSERVED WATER LEAKING FROM DISPLAY RICS, SPLASH GETTING ON RAW MEAT. REPAIR DISPLAY RIC.
DAL-7*32 Thermometer in good condition or discarded−2
OBSERVED DAMAGED THERMOMETERS AT DISPLAY MEAT MARKET RICS. REPAIR OR REPLACE.
DAL-9*39 Equipment in good repair and proper adjustment.−2
REPAIR LEAK COMING FROM DISPLAY MEAT MARKET RICS, AND PRODUCE REACH IN COOLER.
DAL-10*47 Conditions of Permit-in use of food equipment−2
POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−26 pts

Jul 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
RAW MEAT 63*F STORED ON SHELF , RIC 58*F
DAL-9*06 Discard if TCS is in container w/ no date or day−5
NO DATEMARK PROVIDED FOR DELI MEAT(V. DESTROYED)
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (8)

−16 pts

DAL-1*34 Outer openings:closing holes, gaps−2
DAL-2*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-3*28 Date marking for hard to date packaging−2
NO DATE MARK PROVIDED FOR DELI MEAT
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-5*32 Damaged Equipment−2
REPLACE DAMAGE GLASS ON MEAT DISPLAY COOLER AND PLEXIGLASS
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
PROVIDE UTENSIL WITH HANDLES FOR SCOOPING
DAL-8*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−31 pts

Jul 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-8*19 Backflow prevention device - air gap−5
SPRAY NOZZLE HANGING BELOW THE FLOOD LINE

Basic (6)

−12 pts

DAL-1*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR LEAKING PIPES AT 3 COMP SINK
DAL-3*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSE TO MOISTURE
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST IN CUSTOMER VIEW
DAL-6*31 Handwashing lavatory - used for other purpose−2
ITEM STORED IN HAND SINK
DAL-7*32 Approved Food Contact Equip.−2
REMOVE FOILING FROM COUNTER AND SHELVES

Base deductions−22 pts

Apr 20

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
Clean inside WIC.

Basic (7)

−14 pts

DAL-1*32 Maintain in Good Repair−2
Repair leak at RIC.
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Exposed food may not touch shelving.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
WIC floor and walls
DAL-6*45 Premises shall be maintained in good repair−2
Repair WIC door handle.
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−19 pts

Mar 19

Routine InspectionScore: 86

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level at meat and bakery departments must be 6 inches out the floor level to avoid contamination
DAL-2*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
drainage receptacles with meat residues, fat and food debris must be clean to avoid pest harboring
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking at jellies and sugar base bakery food containers must be have date marks on all food containers on all areas
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors on all areas dirty with dust and and soils accumulations at stock room and food shelving must be clean all floors on all areas floors inside WI cooler units dirty
DAL-5*24 Food Labeling- with common name of the food−2
missing proper label identification on all food containers must be have proper labeling on all food containers
DAL-6*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city
DAL-7*39 Cooking equipment free of encrusted grease−2
base fryers with encrusted soils and grease accumulations must be clean, replace or repair to proper conditions to avoid contamination
DAL-8*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
dent cans and expired dates food packages must be remove from shelving areas use as public hazard control
DAL-9*29 Food thermometers provided and accessible−2
thermometers inside cooler units broken or not working must be have visible and working thermometers
DAL-10*45 Premises shall be maintained in good repair−2
entry door broken at meat department must be repair to proper condition some frames broken and doors for RI cooler units broken with mold inside glass must be replace or repair to proper condition
DAL-11*43 Light bulbs, light shields provided−2
light bulb heat inside warmer units broken must be replace to provide proper temperature

Base deductions−22 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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