What is LA Michoacana Taqueria's health inspection score?

LA Michoacana Taqueria has a SafeDine safety score of 35 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 Taqueria last inspected?

LA Michoacana Taqueria was last inspected on October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Taqueria have?

LA Michoacana Taqueria has 66 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Taqueria safe to eat at?

LA Michoacana Taqueria has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Michoacana Taqueria serve?

LA Michoacana Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Michoacana Taqueria

Name: LA Michoacana Taqueria
Address: 800 W JEFFERSON BLVD, Dallas, 75208
Rating: 35

800 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

Mexican•Oak Cliff

Ranked #358 of 400 in Oak CliffBetter than 84% of mexican restaurants

Stable

8 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

13%

Clean Rate

8.3

Avg Violations

32 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

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-15 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

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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800 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

8 basic

Mar

Sep 2019

1 inspections

4 intermediate

2 basic

Mar 2020

1 inspections

Mar

Mar 2021

1 inspections

4 intermediate

3 basic

Jul 2021

1 inspections

4 intermediate

7 basic

Jul

Mar 2022

1 inspections

4 intermediate

6 basic

Dec 2022

1 inspections

3 intermediate

8 basic

Dec

Oct 2023

1 inspections

3 intermediate

7 basic

Inspection History

8 records on file

8 Routine

Oct 23

Routine InspectionLatestScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
DAL-4*03 Food products not maintained at 135øF or above−5
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (7)

−14 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*24 Food Labeling- with common name of the food−2
DAL-9*43 Light - 50 foot : Food and utensils area−2

Base deductions−29 pts

Dec 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
Employee observed touching RTE tortillas.
DAL-3*03 Food products not maintained at 135øF or above−5
diced potatoes 96.6 F
DAL-4*10 Clean Sight and Touch−5
Detail clean meat grinder after each use. Detail clean food contact surfaces throughout prep area.

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
drink dispensers
DAL-5*27 Cooling method, criteria - placing the food in shallow pans−2
Tapioca pudding cooling at room temp.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean vent hood filters.
DAL-7*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-8*45 Premises shall be maintained in good repair−2
Repair roof leak above dining tables. Removed chipping paint from WIC ceiling.
DAL-9*39 Air-drying required after cleaning & sanitiziing−2
Clean dishes were still wet when stored.
DAL-10*29 Cold/hot hold unit thermometer easily viewable−2
WIC
DAL-11*21 RFSM - Not On Site−2

Base deductions−31 pts

Mar 22

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-6*18 Toxic items storage adjacent to food/utensils−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
LETTUCE IN CHU 59*F,
DAL-9*03 Food products not maintained at 135øF or above−5
FISH IN HHU 107*F, PORK IN HHU 120*F

Basic (6)

−12 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
DISCONTINUE USE OF NON WORKING MAKE READY COOLER
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
NO SNEEZEGUARD PROVIDED FOR TAMALES
DAL-3*37 Food, utensils & equip under other sources−2
THAWING WITH DISHES IN SINK
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-10*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK

Base deductions−32 pts

Jul 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-3*03 Food products not maintained at 135øF or above−5
RICE 108*F IN HHU
DAL-5*14 When to wash hands−5
LACK OF HAND WASHING
DAL-7*02 Cold Hold (41øF/45øF or below)−5
CHOPPED LETTUCE 51*F IN MAKE READY COOLER
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL

Basic (7)

−14 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-2*44 Trash can provided for papertowel waste−2
PROVIDE
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE FOR ALL
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-8*37 Unpackaged food may not be stored in direct contact with undrained ice−2
SLICED LETTUCE STORED IN WATER
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
HANDLES STORED IN FOOD
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−34 pts

Mar 21

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ALL
DAL-5*03 Food products not maintained at 135øF or above−5
BEEF 94*F, 129*F, 112*F IN HHU
DAL-6*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-7*02 Cold Hold (41øF/45øF or below)−5
LETTUCE 49.4*F IN CHU

Basic (3)

−6 pts

DAL-1*37 Food preparation−2
TORTILLA STORED IN CARDBOARD BOX
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING

Base deductions−26 pts

Mar 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Sep 19

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
PIC must be ensure discard food containers with expired dates or not day or dates marks
DAL-3*03 Outfitter-Food Temperatures (Hot).−5
PIC must be ensure that warmers should maintain 135 F or above the safe food temperature
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
equipment -ice machine - cooler units and food surfaces at kitchen area dirty with grease soils, food debris and dust accumulations must be clean and sanitize to avoid cross contamination

Basic (2)

−4 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers on all areas must be have date marking on food containers on all areas to avoid cross contamination
DAL-5*47 RFSM Certificate - Not Display−2
RFSM not display on site must be display RFSM on site

Base deductions−24 pts

Mar 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with soils cooler units must be clean when contamination is observed and during operational hours use as public health control
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
low chlorine concentration at sanitizing bucket must be have 100 ppm Chlorine concentration
DAL-9*18 Unnecessary chemicals not allowed−5
unused equipment under 3c sink and on other shelving inside kitchen prep area unused equipment must be maintain clean and moved to a dry, clean area or proper dispose of equipment

Basic (8)

−16 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers inside WI cooler units must be have date marks on all food containers on all areas
DAL-4*39 Store equipment & utensils in a clean, dry place−2
unused extra equipment dirty must be store in a clean and dry storage area
DAL-5*45 Premises:Cleaning, frequency and restrictions−2
floors under equipment and on general areas inside kitchen dirty with soils residues and food accumulations must be clean to avoid contamination
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-7*47 RFSM Certificate - Not Display−2
missing RFSM certifications must be have FSM registered with the city
DAL-8*34 Outer openings:closing holes, gaps−2
holes at walls inside kitchen area must be repair all open holes inside kitchen area
DAL-10*24 Food Labeling- with common name of the food−2
missing labels on food containers must be have proper labels on all food containers on all areas
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without lids or covered inside WI cooler unit must be have lids or plastic covers to avoid cross contamination

Base deductions−31 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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