What is LA Michoacana/taqueria's health inspection score?

LA Michoacana/taqueria has a SafeDine safety score of 49 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 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 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 49/100, 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: 8702 SPRING VALLEY RD #C, Dallas, 75240
Rating: 49

8702 SPRING VALLEY RD #C, Dallas

Data may be outdated — inspected 12/19/2023

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0Poor

Far North Dallas

Ranked #350 of 441 in Far North Dallas

Improving

10 inspections

Last: Dec 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

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8702 SPRING VALLEY RD #C, Dallas, TX 75240

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

5 basic

Apr

Oct 2019

1 inspections

1 intermediate

6 basic

Jun 2020

1 inspections

1 intermediate

4 basic

Jun

Nov 2020

1 inspections

3 intermediate

4 basic

Apr 2021

1 inspections

3 intermediate

3 basic

Apr

Nov 2021

1 inspections

2 intermediate

6 basic

Apr 2022

1 inspections

1 intermediate

4 basic

Apr

Jan 2023

1 inspections

2 intermediate

Aug 2023

1 inspections

5 intermediate

9 basic

Aug

Dec 2023

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
Provide a thermometer in cheese display cooler.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Replace dripping drain pipes in meat display coolers.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean exterior of ice machine.

Base deductions−8 pts

Aug 23

Routine InspectionScore: 73

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain cold temperatures below 41 F.
DAL-2*03 Food products not maintained at 135øF or above−5
Maintain hot temperatures above 135 F.
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked foods properly to avoid contamination.
DAL-4*10 Clean Sight and Touch−5
Clean and sanitize can opener.
DAL-5*18 Toxic items stored above food/utensils−5
Do not store toxic chemicals/cleaner above hand sink or 3-compartment sink.

Basic (9)

−18 pts

DAL-6*21 RFSM - Not On Site−2
Certified Food Manager must be on site.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers for all equipment.
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
Do not use foil liners. Replace cracked glass on display case.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-10*39 Store all equipment & utensil covered or inverted−2
Invert single-service items under dripping air vent.
DAL-11*42 Dirty nonfood contact surfaces−2
Clean WIC compressor.
DAL-12*45 Premises shall be maintained in good repair−2
Repair grout around 3-compartment sink. Replace soiled ceiling tiles. Replace damaged floor tiles.
DAL-13*43 Light bulbs, light shields provided−2
Replace broken lights under vent hood. Provide light shields for all lights.
DAL-14*47 Other Violations−2
Provide choking poster.

Base deductions−43 pts

Jan 23

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
DAL-2*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * chicken 119* 107* ribs 126*

Base deductions−10 pts

Apr 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean ice machine

Basic (4)

−8 pts

DAL-2*32 Damaged Equipment−2
Fix glass door for display units
DAL-3*31 Individual, disposable towels−2
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floors at walk in units
DAL-5*45 Premises shall be maintained in good repair−2
Fix walk in cooler door

Base deductions−13 pts

Nov 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Store windex out of food prep area
DAL-3*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-2*32 CIP-Cleanability−2
Remove aluminum lining
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Flies in kitchen
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*42 Dirty nonfood contact surfaces−2
Clean shelves
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*39 Store equipment & utensils in a clean, dry place−2

Base deductions−22 pts

Apr 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs stored over salsa and vegetables.
DAL-2*10 Sanitization after Cleaning−5
Observed employee wash dishes without sanitizing after.
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair handsink in kitchen.

Basic (3)

−6 pts

DAL-4*31 Individual, disposable towels−2
Observed handsink without paper towels.
DAL-5*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty hand towels.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in the walk-in-cooler.

Base deductions−21 pts

Nov 20

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 54
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW EGGS STORED ABOVE SALSAS IN RIC
DAL-3*19 Water & Plumbing in good repair- per code−5
AT HANDSINK

Basic (4)

−8 pts

DAL-4*39 No equipment & utensil under contamination sources−2
TOWELS UNDER CUTTING BOARD
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DO NOT STORE SCOOP IN FOOD
DAL-6*45 Drying Mops-air dry−2
DAL-7*47 Conditions of Permit-in use of food equipment−2

Base deductions−23 pts

Jun 20

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-1*32 Approved Food Contact Equip.−2
no ice chests
DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
boxes of eggs stored on the floor inside the walk in cooler; container of tamales stored on the floor inside the walk in cooler
DAL-5*31 Handwashing lavatory - used for other purpose−2
trays stored inside the designated hand wash sink

Base deductions−13 pts

Oct 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
CAN OPENER

Basic (6)

−12 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*26 Advisory-"consuming raw or undercooked#" text−2
FOR RAW PRODUCTS-- CEVICHE
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN LIGHTS
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*31 Individual, disposable towels−2
KITCHEN HAND SINK
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST

Base deductions−17 pts

Apr 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
CORN 4-3-19
DAL-3*03 Food products not maintained at 135øF or above−5
RICE 131'F, EGG W HAM 127'F. PIRK 131'F,
DAL-5*14 Gloves single use−5
EMPLOYEE MUST CHANG GLOVES BETWEEN TASK

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ALSO SHELVES
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45 First Aid−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK

Base deductions−25 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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