What is LA Michoacana Meat Mkt/carniceria's health inspection score?

LA Michoacana Meat Mkt/carniceria has a SafeDine safety score of 48 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 Mkt/carniceria last inspected?

LA Michoacana Meat Mkt/carniceria was last inspected on August 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Meat Mkt/carniceria have?

LA Michoacana Meat Mkt/carniceria has 47 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Meat Mkt/carniceria safe to eat at?

LA Michoacana Meat Mkt/carniceria has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Michoacana Meat Mkt/carniceria serve?

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

Official Health Record

LA Michoacana Meat Mkt/carniceria

Name: LA Michoacana Meat Mkt/carniceria
Address: 3380 LOMBARDY LN, Dallas, 75220
Rating: 48

3380 LOMBARDY LN, Dallas

Data may be outdated — inspected 8/3/2023

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0Poor

American•Northwest Dallas

Ranked #301 of 430 in Northwest DallasBetter than 22% of american restaurants

Stable

7 inspections

Last: Aug 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

35 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

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

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 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

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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3380 LOMBARDY LN, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

9 basic

Apr

May 2019

1 inspections

1 intermediate

6 basic

Mar 2020

1 inspections

2 intermediate

3 basic

Mar

Mar 2021

1 inspections

1 intermediate

2 basic

Feb 2022

1 inspections

1 intermediate

6 basic

Feb

Feb 2023

1 inspections

2 intermediate

5 basic

Aug 2023

1 inspections

3 intermediate

3 basic

Aug

Inspection History

7 records on file

6 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw steak @ 50 F, 47.6 F, beef @ 46.1 F, chicken @ 51.4 F, WIC steak @ 51.9 F
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*19 Water & Plumbing in good repair- per code−5
Align drain pipe with floor drain. Observed waste water on kitchen floor

Basic (3)

−6 pts

DAL-4*31 Individual, disposable towels−2
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair paper towel dispensers and WIC doors that were observed to leave gaps/openings when closed on meat display cooler

Base deductions−21 pts

Feb 23

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
DAL-2*19 Backflow prevention device - installed−5

Basic (5)

−10 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*43 Light bulbs, light shields provided−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*21 RFSM - Not On Site−2

Base deductions−20 pts

Feb 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
Observed sanitizer bucket tested at 0 ppm Cl. COS.

Basic (6)

−12 pts

DAL-2*31 Hand sinks: number installed for convenient use−2
Observed a non functioning handwash sink.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-4*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.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
Observed knives stored in pipes on a wall.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors, walls, and door hangers in WIC/WIF.
DAL-7*47 Conditions of Permit-in use of food equipment−2
Permit not posted. Call 214-670-8083 for info.

Base deductions−17 pts

Mar 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw pork over whole cut beef

Basic (2)

−4 pts

DAL-1*29 Food thermometers provided and accessible−2
Observed thermometer missing in display cooler and WIC
DAL-3*42 Dirty nonfood contact surfaces−2
Observed dirty shelves, walls, etc in WIC, dirty interior ice machine panel (ice not used for consumption)

Base deductions−9 pts

Mar 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans
DAL-2*10 Clean Sight and Touch−5
Observed dirty inside ice machine

Basic (3)

−6 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover meat in WIC
DAL-4*39 Equipment in good repair and proper adjustment.−2
Re-surface or replace cutting boards. Observed damaged.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty floor in WIC, dirty WIC flaps.

Base deductions−16 pts

May 19

Follow-up InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
Ice machine needs cleaning in the inside.

Basic (6)

−12 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
There was no thermometer found in the walk in cooler.
DAL-2*21 RFSM - Not On Site−2
No RFSM onsite
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food items were not stored at least 6 inches off the ground
DAL-5*32 Damaged Equipment−2
Observed rusty shelves in walk in cooler. Ice buildup found on condenser in walk in freezer.
DAL-6*47 Other Violations−2
Observed water hose had a leak and was covered with a plastic bag.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty walls in walk in cooler.

Base deductions−17 pts

Apr 19

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-5*10 Clean Sight and Touch−5
Clean pork skin hanging rack and other dirty surfaces. Clean meat slicer properly.
DAL-8*14 When to wash hands as often as necessary during prep−5
Observed food staff changing tasks without washing hands.

Basic (9)

−18 pts

DAL-2*43 Light - 10 foot : Walk-in, Dry storage−2
WIF
DAL-3*45 Premises shall be maintained in good repair−2
Broken floor tiles in WIC. Repair wall by slicer. Repair bottom of door frame by mop sink.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
DAL-6*39 Cutting surfaces.−2
DAL-7*38 Thawing. under running water criteria−2
Pork thawing in standing water.
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-10*42 Dirty nonfood contact surfaces−2
Clean grease build-up on exterior of large cooking vats.
DAL-11*33 Rinsing procedures - 3 compartment sink−2
Employee observed not using the sink properly.
DAL-12*32 Equipment and Utensils Durability and Strength−2
Do not line shelves with paper.

Base deductions−33 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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