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

LA Michoacana Meat Market - Taqueria has a SafeDine safety score of 34 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 15, 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 67 total violations across 4 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 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Michoacana Meat Market - Taqueria

Name: LA Michoacana Meat Market - Taqueria
Address: 3380 LOMBARDY LN, Dallas, 75220
Rating: 34

3380 LOMBARDY LN, Dallas

Data may be outdated — inspected 2/15/2024

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0Poor

Northwest Dallas

Ranked #368 of 430 in Northwest Dallas

Stable

10 inspections

Last: Feb 15, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

26 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

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

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 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

-1 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

3380 LOMBARDY LN, Dallas, TX 75220

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Violation Timeline

May 2019

1 inspections

1 intermediate

12 basic

May

Mar 2020

1 inspections

3 intermediate

1 basic

Oct 2020

1 inspections

3 intermediate

3 basic

Oct

Mar 2021

1 inspections

2 intermediate

1 basic

Sep 2021

1 inspections

2 intermediate

7 basic

Sep

Feb 2022

1 inspections

2 intermediate

1 basic

Oct 2022

1 inspections

3 intermediate

3 basic

Oct

Feb 2023

1 inspections

5 intermediate

4 basic

Aug 2023

1 inspections

3 intermediate

3 basic

Aug

Feb 2024

1 inspections

4 intermediate

4 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 84

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs @ 81.1 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed pork @ 117.7 F, chicken 100.8 F, potatoes @ 127.2 F
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*19 Backflow prevention device - installed−5
Provide backflow prevention device on hoe

Basic (4)

−8 pts

DAL-5*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
separate cut fruits and vegetables into separate containers
DAL-6*39 Cutting surfaces.−2
DAL-7*42 Dirty nonfood contact surfaces−2
Clean RIC gaskets
DAL-8*43 Light bulbs, light shields provided−2
Repair light under venthood

Base deductions−28 pts

Aug 23

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Observed cut tomatoes @ 45.3F after 4 hours of cooling from 70 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed chicken drum @ 99.1 F and beef @ 101.3 F
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair back flow device where hose is connected (damaged)

Basic (3)

−6 pts

DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer inside RIC
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dirty venthood
DAL-6*43 Light bulbs, light shields provided−2
Replace/repair missing air ducts under venthood

Base deductions−21 pts

Feb 23

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
Observed cut tomatoes @ 50.8 F and ceviche @ 48.2 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed fried fish @ 125.7 F
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw fish & beef stored over avocados and milk
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*19 Backflow prevention device - installed−5
Repair backflow prevention device 3-comp sink

Basic (4)

−8 pts

DAL-6*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityall.com
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair RIC in front with ceviche , not holding temps under 41 F
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty venthood

Base deductions−33 pts

Oct 22

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Observed no sanitizer in sanitizing compartment of 3-comp sink ( 0 ppm CL)
DAL-2*18 Toxic items labeling-non original container−5
Label all non-original chemical bottles with common name of chemical
DAL-3*19 Backflow prevention device - installed−5
Provide backflow prevention to all hose inlets

Basic (3)

−6 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*34 Pest control-routine inspections for−2
Observed flies in establishment
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle touching dry-ingredient product. Keep handles upright & protected

Base deductions−21 pts

Feb 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Observed employee wash a utensil without sanitizing after.
DAL-2*18 Toxic items labeling-non original container−5
Observed chemical spray bottle without a label. COS

Basic (1)

−2 pts

DAL-3*47 Conditions of Permit-in use of food equipment−2
Permit not posted. Call 214-670-8083 for info.

Base deductions−12 pts

Sep 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
beef soup 113 degrees F
DAL-9*12 A food employee or conditional employee shall report to PIC the information as specified under (−5

Basic (7)

−14 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*24 Food Labeling- with common name of the food−2
label drink dispensers
DAL-4*35 Jewelry Prohibition−2
properly store personal items
DAL-5*40 Handle & dispense of cleaned utensils, single-use−2
DAL-6*43 Light - 50 foot : Food and utensils area−2
replace missing light underneath vent a hood system
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*45 Premises shall be maintained in good repair−2
repair ric near serving line

Base deductions−24 pts

Mar 21

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket 0 ppm Cl
DAL-2*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (1)

−2 pts

DAL-3*47 Handwashing signage−2
Provide hand wash sign at hand sink

Base deductions−12 pts

Oct 20

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket 0 ppm Cl
DAL-2*14 When to wash hands before donning new gloves−5
observed not washing hands before putting on gloves.
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottles and sanitizer bucket not labeled.

Basic (3)

−6 pts

DAL-4*27 Cooling method, criteria - smaller portions−2
Observed cooling in large container. Cool in smaller portions on ice.
DAL-5*29 Food thermometers provided and accessible−2
Provide thermometer in RIC
DAL-6*45 Drying Mops-air dry−2
Hang mop to allow air dry

Base deductions−21 pts

Mar 20

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over sauce
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in bucket 10 ppm.
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottle w/ no label

Basic (1)

−2 pts

DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cup as scoop. Scoop must have handle.

Base deductions−17 pts

May 19

Follow-up InspectionScore: 80

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-9*18 Toxic items storage adjacent to food/utensils−5
Observed chemical bottle stored near bulk spices

Basic (12)

−24 pts

DAL-1*24 Food Labeling- with common name of the food−2
No labeling on salsa in front coolers.
DAL-2*45 Premises shall be maintained in good repair−2
Observed holes in ceiling tiles in dining area, dirty and wet.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Bread was stored in shopping bag.
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
Observed cleaning cloth underneath the cutting board.
DAL-5*29 Mechanical holding unit, thermometer location−2
No thermometer found in front reach in cooler containing the salsa.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed small container being used as a scoop for salsa
DAL-7*21 RFSM - Not On Site−2
There was no RFSM certificate present onsite. Provide within 48 hrs.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking on bulk items in the walk in cooler. Clearly date TCS foods for 7 days.
DAL-10*47 Health permit posted−2
Health Permit needs to be posted in visible place.
DAL-11*43 Ventilation,mechanical−2
Too hot in the Taqueria, temperature was reading at 76F
DAL-12*32 Damaged Equipment−2
Plastic containers used as replacement for missing wheel on the reach in cooler. Wicker basket was used as a storage basket for lids.
DAL-13*42 Dirty nonfood contact surfaces−2
Observed dirty and dusty vents in the dining area, vents were also rusty and leaking.

Base deductions−29 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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