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

LA Michoacana Meat Market Taqueria Deli has a SafeDine safety score of 58 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 Deli last inspected?

LA Michoacana Meat Market Taqueria Deli 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 Taqueria Deli have?

LA Michoacana Meat Market Taqueria Deli has 46 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Meat Market Taqueria Deli safe to eat at?

LA Michoacana Meat Market Taqueria Deli has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Michoacana Meat Market Taqueria Deli

Name: LA Michoacana Meat Market Taqueria Deli
Address: 8282 W SPRING VALLEY RD, Dallas, 75240
Rating: 58

8282 W SPRING VALLEY RD, Dallas

Data may be outdated — inspected 12/19/2023

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0Fair

Far North Dallas

Ranked #285 of 441 in Far North Dallas

Stable

10 inspections

Last: Dec 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.6

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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (58/100) 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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8282 W SPRING VALLEY RD, Dallas, TX 75240

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

3 basic

Mar

Sep 2019

1 inspections

3 intermediate

7 basic

Feb 2020

1 inspections

3 intermediate

4 basic

Feb

Jul 2020

1 inspections

1 intermediate

1 basic

Jan 2021

1 inspections

2 intermediate

5 basic

Jan

Aug 2021

1 inspections

3 basic

Feb 2022

1 inspections

1 intermediate

2 basic

Feb

Oct 2022

1 inspections

3 intermediate

1 basic

Apr 2023

1 inspections

2 intermediate

1 basic

Apr

Dec 2023

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize inside microwave.

Basic (2)

−4 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in prep cooler and warmer display cases.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Defrost ice build up in WIF.

Base deductions−9 pts

Apr 23

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * pork 98* rice 90*
DAL-2*18 Use toxic according to manufacturer direction−5
chemical sanitizer bucket at 200 ppm chlorine- anything over 100 ppm is toxic

Basic (1)

−2 pts

DAL-3*21 RFSM - Not On Site−2
Must register food manager course with the City of Dallas

Base deductions−12 pts

Oct 22

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Dirty food contact surfaces ice machine microwave can opener ice scoop
DAL-2*18 Use toxic according to manufacturer direction−5
sanitation bucket 200+ ppm chlorine. TOXIC. Anything over 100ppm is toxic. Needs to be between 50-100ppm
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * Ceviche 61* jalapino 56 pineapple 48* Throw out food in in service cooler (ceviche cooler)

Basic (1)

−2 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sinks are for hand washing only-used as a dump sink

Base deductions−17 pts

Feb 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented cans

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Maintain clean surfaces
DAL-3*45 Premises shall be maintained in good repair−2
Cracked floors

Base deductions−9 pts

Aug 21

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not onsite
DAL-2*45 Premises shall be maintained in good repair−2
repair reach in coolers, observed at high temperatures
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
sales floor shelves observed rusted

Base deductions−6 pts

Jan 21

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty microwave, can opener, and prep table.
DAL-2*18 Chemical sanitizer generated onsite, device criteria−5
Sanitizer tested at 200 ppm Cl. Corrected on site(COS).

Basic (5)

−10 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Cooler thermometers easily read[viewable].
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be stored in sanitizer between uses.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors throughout.
DAL-6*45 Mats / Duckboards nonabsorbent−2
Do not use cardboard as a floor mat.
DAL-7*47 RFSM Certificate - Not Display−2
RFSM must be posted.

Base deductions−20 pts

Jul 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw foods stored adjacent to and above ready to eat food

Basic (1)

−2 pts

DAL-1*47 Other Violations−2
need a choking poster

Base deductions−7 pts

Feb 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed chicken held at 110 Degrees F.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw beef and raw chicken stored over cut cilantro.
DAL-3*18 Single Service use- materials safe−5
Do not use grocery bags for food storage.

Basic (4)

−8 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Need to datemark items held for longer than 24 hrs for no more than 7 days.
DAL-5*31 Individual, disposable towels−2
Observed no paper towels at handwash staion.
DAL-6*42 Dirty nonfood contact surfaces−2
Need to clean shelves and the fan in the WIC.
DAL-7*47 Other Violations−2
Need a choking poster in the dining area.

Base deductions−23 pts

Sep 19

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*18 Use toxic according to manufacturer direction−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-9*03 Food products not maintained at 135øF or above−5

Basic (7)

−14 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*26 Advisory-"consuming raw or undercooked#" text−2
DAL-4*44 Receptacles tight fitting lids, doors, or covers−2
DAL-6*47 OTHER VIOLATIONS−2
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-10*40 Reuse of single service articles−2

Base deductions−29 pts

Mar 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*14 Gloves single use−5
MAKE SURE EMPLOYEE CHANGE GLOVE BETWEEN TASK

Basic (3)

−6 pts

DAL-1*45 First Aid−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−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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