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

LA Michoacana Meat Market-taqueria has a SafeDine safety score of 46 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-taqueria last inspected?

LA Michoacana Meat Market-taqueria was last inspected on February 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

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

LA Michoacana Meat Market-taqueria has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

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

LA Michoacana Meat Market-taqueria has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

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

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

Official Health Record

LA Michoacana Meat Market-taqueria

Name: LA Michoacana Meat Market-taqueria
Address: 2420 N FITZHUGH AVE, Dallas, 75204
Rating: 46

2420 N FITZHUGH AVE, Dallas

Data may be outdated — inspected 2/5/2024

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0Poor

Mexican•Uptown

Ranked #623 of 750 in UptownBetter than 84% of mexican restaurants

Stable

10 inspections

Last: Feb 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-12 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

Real-time Score: 45/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) which is computed during our regular data sync.

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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2420 N FITZHUGH AVE, Dallas, TX 75204

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

7 basic

Mar

Jul 2019

1 inspections

4 intermediate

3 basic

Jan 2020

1 inspections

5 intermediate

4 basic

Jan

Aug 2020

1 inspections

4 intermediate

3 basic

Jan 2021

1 inspections

4 intermediate

7 basic

Jan

Jul 2021

1 inspections

5 intermediate

3 basic

Mar 2022

1 inspections

4 intermediate

7 basic

Mar

Nov 2022

1 inspections

1 intermediate

7 basic

Apr 2023

1 inspections

9 basic

Apr

Feb 2024

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*18 Use toxic according to manufacturer direction−5
bucket sanitizing shall be between 50-100ppm Cl
DAL-4*19 Water & Plumbing in good repair- per code−5
3 comp sink is leaking at bottom plumbing

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
Hand sink had no paper towels observed
DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in the bucket between uses
DAL-5*42 Ventilation hood systems−2
grease vent is greasy and shall be cleaned or serviced
DAL-6*32 Smooth Contact Surfaces−2
aluminum foil shall not be used under equipment surface, try using a plastic material
DAL-7*28 Date marking commercially prepared RTE/ TCS food−2
date mark cheese and milk in cold hold for 7 days then discard

Base deductions−20 pts

Apr 23

Routine InspectionScore: 90

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at the front door.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty WIC fan covers.
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on the floor.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label bulk food containers(salt, sugar, etc).
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty RIC handles.
DAL-7*45 Premises shall be maintained in good repair−2
Observed damaged WIC door handle.
DAL-8*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer bucket stored on the floor.

Base deductions−18 pts

Nov 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
Observed employee lean a utensil without sanitizing after.

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site.
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Observed foil used as a shelf liner.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed rice stored on the floor in dry storage.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors and walls in WIC's and kitchens.
DAL-6*43 Ventilation hood-prevent grease dripping−2
Observed grease dripping from hood vent covers.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Handwashing signage−2
Need handwash signage at sinks.

Base deductions−19 pts

Mar 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING/ DONNING GLOVES
DAL-4*03 Food products not maintained at 135øF or above−5
CHICKEN 133.3
DAL-7*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-10*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (7)

−14 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS ON PREP TABLES WHILE PREPPING
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-5*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS & DRAINS
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-9*39 Store all equipment & utensil covered or inverted−2
INVERT / cOVER SINGLE SERVICE ITEMS
DAL-11*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT

Base deductions−34 pts

Jul 21

Routine InspectionScore: 82

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ICE MACHINE
DAL-3*03 Food products not maintained at 135øF or above−5
C. ROAST 131.2 & S. CHICKEN 132.5
DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. EGGS ABOVE RTE FOODS
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-8*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON FOOD EQUIPMENT
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FRP & DRAINS
DAL-7*47 Other Violations−2
LABEL 3 COMP SINK

Base deductions−31 pts

Jan 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
R. CHICKEN 49.0, G. BEEF 48.2, R. STREAK 46.5
DAL-2*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED WITH PLANTAINS
DAL-3*03 Food products not maintained at 135øF or above−5
PORK 107.1
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD

Basic (7)

−14 pts

DAL-4*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*47 Other Violations−2
LABEL 3 COMP SINK
DAL-6*32 Damaged Equipment−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
REPAIR GLASS ON HOT HOLD UNIT (GLASS)
DAL-9*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CAN AT HAND SINK
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENT COVERS
DAL-11*47 Handwashing signage−2
POST HAND WASHING SIGNS

Base deductions−34 pts

Aug 20

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-4*14 When to wash hands as often as necessary during prep−5
DAL-5*06 Discard if TCS is in container w/ no date or day−5
DAL-6*19 Water & Plumbing in good repair- per code−5

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*21 RFSM - Not On Site−2

Base deductions−26 pts

Jan 20

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
c. tomato 62.6
DAL-2*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-4*19 Water & Plumbing in good repair- per code−5
repair leaking pipe at 3 comp sink
DAL-5*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-8*03 Food products not maintained at 135øF or above−5
pork 122.2F,PORK 105.3F, B. CHICKEN 92.0

Basic (4)

−8 pts

DAL-3*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE BUILD- UP FROM VENT HOOD SYSTEM, CLEAN STAINLESS STEEL WALLS AND FLOORS BEHIND GRILL
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-9*32 Damaged Equipment−2
replace gaskets

Base deductions−33 pts

Jul 19

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
M. balls 125.3F , s. chicken 118.2 , pork 123.1 & peppers 77.4F
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw meat stored above RTE food
DAL-4*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-6*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (3)

−6 pts

DAL-3*32 Damaged Equipment−2
replace damage gaskets and air curtains
DAL-5*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
uncovered food stored stored by hand sink
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean floors & gaskets

Base deductions−26 pts

Mar 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
cut tomato 47.0F
DAL-5*10 Clean Sight and Touch−5
clean all
DAL-7*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food
DAL-8*03 Food products not maintained at 135øF or above−5

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food items to prevent cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean floor
DAL-4*43 Light bulbs, light shields provided−2
replace lights under vent hood system
DAL-6*39 Cutting surfaces.−2
surface cutting boards
DAL-9*34 Outer openings:closing holes, gaps−2
close gaps in ceiling
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide vomiting and diarrhea clean up policy (warning)
DAL-11*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment

Base deductions−34 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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