What is LA Michoacana Taqueria's health inspection score?

LA Michoacana Taqueria has a SafeDine safety score of 52 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 December 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Taqueria have?

LA Michoacana Taqueria has 49 total violations across 4 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 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Michoacana Taqueria

Name: LA Michoacana Taqueria
Address: 1506 S BUCKNER BLVD, Dallas, 75217
Rating: 52

1506 S BUCKNER BLVD, Dallas

Data may be outdated — inspected 12/13/2023

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0Fair

Pleasant Grove

Ranked #198 of 371 in Pleasant Grove

Declining

9 inspections

Last: Dec 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 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

1506 S BUCKNER BLVD, Dallas, TX 75217

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

1 basic

Apr

Mar 2020

1 inspections

4 intermediate

5 basic

Oct 2020

1 inspections

6 basic

Oct

Apr 2021

1 inspections

1 intermediate

4 basic

Oct 2021

1 inspections

1 intermediate

4 basic

Oct

May 2022

1 inspections

3 intermediate

3 basic

Dec 2022

1 inspections

5 basic

Dec

Jun 2023

1 inspections

2 basic

Dec 2023

1 inspections

3 intermediate

5 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 ppm
DAL-2*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking pipe under 3 com sink

Basic (5)

−10 pts

DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, gaskets around cooler doors
DAL-4*47 Other Violations−2
chocking poster
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
dirty water on 3 com sink and box with shrimp
DAL-6*33 Sink used to wash cloths/produce or thaw food−2
clean 3 compartment sink before used as prep sink
DAL-8*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
raw shrimp thawed on room temperatures

Base deductions−25 pts

Jun 23

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, tables, cooler
DAL-2*39 Equipment in good repair and proper adjustment.−2
replace drain stopper

Base deductions−4 pts

Dec 22

Routine InspectionScore: 91

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler, replace can opener holder
DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed employee put food in hand sink

Base deductions−10 pts

May 22

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
repair leaks on hand sink
DAL-2*02 Cold Hold (41øF/45øF or below)−5
cut tomatoes in reach in cooler 55.3 degrees f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw barbacoa stored above rte food in walk in cooler

Basic (3)

−6 pts

DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper for 3 com sink
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets, freezers, shelves, cutting boards

Base deductions−21 pts

Oct 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
renew rfsm certificate certificate expired
DAL-2*29 Sanitizing solutions, testing devices−2
provide qua test strips
DAL-3*42 Dirty nonfood contact surfaces−2
clean freezers, coolers
DAL-5*47 Conditions of Permit-in use of food equipment−2
sign about inspection report

Base deductions−13 pts

Apr 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*14 When to wash hands before donning new gloves−5
wash hands before donning new3 gloves

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*39 Equipment in good repair and proper adjustment.−2
check faucet on hand sink
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-5*42 Dirty nonfood contact surfaces−2
clean freezer, clean shelves in walk in cooler, clean fans in walk in cooler

Base deductions−13 pts

Oct 20

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, coolers inside, freezers
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-3*32 Equipment and Utensils Durability and Strength−2
use original drain stopper-not cloth
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-5*39 Equipment in good repair and proper adjustment.−2
faucet
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−12 pts

Mar 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*19 Hand sink water temperature below 110'F−5
hand sink water not reach 110 degrees f, observed 70.2 degrees f
DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-8*05 Rapidly reheat 165øF for hot holding−5
food must be reheated up to 165 degrees for 15 seconds for hot holding
DAL-9*03 Food products not maintained at 135øF or above−5
chicken 122.3, beef 119.1, rice 118.6, beans 131.2, green beans 118 degrees f (all foods been on hot holding table less than 2 hours and managers reheat all foods up to 165 degrees f at moment)

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-3*42 Dirty nonfood contact surfaces−2
clean freezers inside, shelves, gaskets, pipes under 3 com sink
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food
DAL-5*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper
DAL-7*29 Mechanical holding unit, thermometer location−2
provide thermometer in mechanical holding units

Base deductions−30 pts

Apr 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-2*19 One Inch Air Gap−5

Basic (1)

−2 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−12 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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