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

LA Michoacana Meat Market - Meat has a SafeDine safety score of 62 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 - Meat last inspected?

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

How many health violations does LA Michoacana Meat Market - Meat have?

LA Michoacana Meat Market - Meat has 31 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Meat Market - Meat safe to eat at?

LA Michoacana Meat Market - Meat has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Michoacana Meat Market - Meat serve?

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

Official Health Record

LA Michoacana Meat Market - Meat

Name: LA Michoacana Meat Market - Meat
Address: 8282 W SPRING VALLEY RD, Dallas, 75240
Rating: 62

8282 W SPRING VALLEY RD, Dallas

Data may be outdated — inspected 12/19/2023

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0Fair

American•Far North Dallas

Ranked #234 of 441 in Far North DallasBetter than 22% of american restaurants

Stable

6 inspections

Last: Dec 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

-1 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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8282 W SPRING VALLEY RD, Dallas, TX 75240

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

3 basic

Mar

Feb 2020

1 inspections

1 intermediate

4 basic

Aug 2020

1 inspections

3 intermediate

5 basic

Aug

Aug 2021

1 inspections

3 intermediate

5 basic

Oct 2022

1 inspections

2 intermediate

Oct

Dec 2023

1 inspections

1 intermediate

3 basic

Inspection History

6 records on file

6 Routine

Dec 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Provide at least one inch air gap at all drains - hand sink.

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
Food Manager must be on site.
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all display coolers.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean vent hood.

Base deductions−11 pts

Oct 22

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * pork 47* beef 47* 48 have section that is hot serviced
DAL-2*18 Toxic items labeling-non original container−5
Must label all chemicals not in their original container must be labeled with common name

Base deductions−10 pts

Aug 21

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
all reach in coolers must maintain the proper temperature of 41F/below
DAL-4*10 Clean Sight and Touch−5
clean and sanitize meat cutting tables after each use. detail clean and deep clean plastics containers)raw meats /display) as often as needed.
DAL-5*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
observed food cooked pork cooling at room temperature

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-3*47 Other Violations−2
remove orange liners underneath quesso fresco
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
observed rusted equipment parts-meat grinder.
DAL-7*31 Handwashing lavatory - used for other purpose−2
do not store utensils inside of hand sinks
DAL-8*42 Dirty nonfood contact surfaces−2
detail clean all th floor drains

Base deductions−25 pts

Aug 20

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
observed cheese, ham in the cooler without container
DAL-2*10 Clean Sight and Touch−5
provide cleaning for all the coolers
DAL-3*18 Toxic items stored above food/utensils−5
observed bleach store next to meat

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking cheese
DAL-5*32 Damaged Equipment−2
fix the damaged doors of RIC, and gasket
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all meat container
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
observed boxes above floor 6in
DAL-8*45 Clean facilities as often as necessary.−2

Base deductions−25 pts

Feb 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Need a 1" air gap at drains.

Basic (4)

−8 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Need thermometers in coolers.
DAL-3*31 Individual, disposable towels−2
Observed no paper towels at handsink.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean the floors.
DAL-5*47 Health permit posted−2
Need to post the health permit.

Base deductions−13 pts

Mar 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
MEAT GRINDER

Basic (3)

−6 pts

DAL-2*32 Approved Food Contact Equip.−2
1) STOP USING THE SMALL MEAT SLICER UNLESS MANUFACTURE CAN PROVIDE PROOF THAT EITHER MET THE NSF OR UL STATUS.
DAL-3*45 Floor& wall junctures- coved & sealed−2
REPLACE DAMAGED FLOOR TILES, SEAL WALK FREEZER RAMP PANEL TO THE FLOOR
DAL-4*45 First Aid−2

Base deductions−11 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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