What is LA Nueva Fresh & Hot's health inspection score?

LA Nueva Fresh & Hot has a SafeDine safety score of 31 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 Nueva Fresh & Hot last inspected?

LA Nueva Fresh & Hot was last inspected on December 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Nueva Fresh & Hot have?

LA Nueva Fresh & Hot has 95 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Nueva Fresh & Hot safe to eat at?

LA Nueva Fresh & Hot has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Nueva Fresh & Hot serve?

LA Nueva Fresh & Hot serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Nueva Fresh & Hot

Name: LA Nueva Fresh & Hot
Address: 9625 WEBB CHAPEL RD #200, Dallas, 75220
Rating: 31

9625 WEBB CHAPEL RD #200, Dallas

Data may be outdated — inspected 12/5/2023

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0Poor

American•Northwest Dallas

Ranked #374 of 430 in Northwest DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Dec 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-69

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-17 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

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

9625 WEBB CHAPEL RD #200, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

5 basic

Apr

Nov 2019

1 inspections

2 intermediate

7 basic

Apr 2020

1 inspections

4 intermediate

5 basic

Apr

Dec 2020

1 inspections

4 intermediate

6 basic

Jan 2021

1 inspections

5 intermediate

7 basic

Jan

Feb 2021

1 inspections

2 intermediate

2 basic

Nov 2021

1 inspections

2 intermediate

8 basic

Nov

Apr 2022

1 inspections

2 intermediate

8 basic

May 2023

1 inspections

3 intermediate

8 basic

May

Dec 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed carnitas @ 44.9 F, beef with green sauce @ 44.1 F
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair major leak under 3-comp sink

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
DAL-5*27 Cooling method, criteria - placing the food in shallow pans−2
Observed rice @ 51.4 F and cooked chicken @ 56.7 F after 6 hours of cooling
DAL-6*29 Sanitizing solutions, testing devices−2
Provide chlorine test strips and proper food thermometer with readings below 41 F
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep atole 6 inches off floor
DAL-9*38 Thawing. under running water criteria - water velocity−2
DAL-10*39 Store all equipment & utensil covered or inverted−2
DAL-11*42 Dirty nonfood contact surfaces−2
Clean dusty ceiling vents and dirty venthood

Base deductions−28 pts

May 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed tamales @ 45.8 F, chicken @ 45.8 F in WIC
DAL-2*10 Clean Sight and Touch−5
clean inside dirty wic (debris, food accumulation on shelves/floor, dirty floor)
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Do not store toxic chemicals next to food

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*34 Outer openings:closing holes, gaps−2
Observed gaps on screen door @ font and back door
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
provide scoops with handles for food bins
DAL-10*42 Dirty nonfood contact surfaces−2
clean dirty gaskets
DAL-11*45 Premises shall be maintained in good repair−2
repair kitchen floor tile

Base deductions−31 pts

Apr 22

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked pork stored in WIC at 53 Degrees F.
DAL-2*10 Sanitization after Cleaning−5
Observed employee wash dish without sanitizing after.

Basic (8)

−16 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Observed foil used as a shelf liner.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks stored on prep table.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed box of potatoes stored on the floor.
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC and WIC doors.
DAL-7*41 Food identity and accurate representation−2
Observed spray bottle without label.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC and kitchen. Observed dirty ceiling tiles.
DAL-9*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-10*47 RFSM Certificate - Not Display−2
RFSM certificates must be posted in public view.

Base deductions−26 pts

Nov 21

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef stored over tamales in walk-in-cooler.
DAL-2*10 Sanitization after Cleaning−5
Observed employee did not sanitize a utensil after cleaning.

Basic (8)

−16 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed used paper bags used as shelf liner[s].
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at front and back doors.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink stored over food on shelf.
DAL-7*39 Equipment in good repair and proper adjustment.−2
Observed broken RIC and ice machine. Repair WIC door.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors and walls throughout kitchen.
DAL-9*47 RFSM Certificate - Not Display−2
RFSM not posted.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor.

Base deductions−26 pts

Feb 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 46.6 degrees F in WIF, beef 49 degrees F. WIF thermometer reads 47 degrees F.
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed touching bread with bare hands

Basic (2)

−4 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed wiping cloth in hand sink. Use for hand wash only.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops in spices

Base deductions−14 pts

Jan 21

Routine InspectionScore: 76

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed food placed in RIC while still hot
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon over RTE foods
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3-comp sink sanitizer 10 ppm Cl
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed bare hand contact with RTE foods.
DAL-5*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl

Basic (7)

−14 pts

DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed using hand sink for rinsing towel. Use for hand washing only.
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using wet towel as non-slip mat under cutting board.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food placed on floor
DAL-9*38 Thawing. under running water criteria−2
Observed thawing meat without running water
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed container used to scoop oil
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty vents
DAL-12*45 Drying Mops-air dry−2
Hang mop to allow air dry

Base deductions−39 pts

Dec 20

Routine InspectionScore: 79

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Observed eggs left out at ambient temperature
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs over RTE
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3-comp sanitizer<10 ppm Cl
DAL-4*18 Toxic items labeling-non original container−5
label spray bottle

Basic (6)

−12 pts

DAL-5*29 Food thermometers provided and accessible−2
Provide thermometers in all coolers
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed shopping bag as food contact surface, towel as non-slip mat under cutting board.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops, scoop handle in product.
DAL-8*27 Cooling method, criteria - smaller portions−2
Cool food in smaller portions in ice
DAL-9*41 Food storage containers, identified with common name of food.−2
Label dry ingredients
DAL-10*45 Premises shall be maintained in good repair−2
Replace broken ceiling tiles

Base deductions−32 pts

Apr 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs over butter
DAL-2*10 Sanitization after Cleaning−5
Observed washing cookware without sanitizing
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed handling RTE food w/ bare hands
DAL-4*18 Toxic items labeling-non original container−5
Label spray bottle

Basic (5)

−10 pts

DAL-5*28 Date marking commercially prepared of RTE/PHF−2
Observed milk dated 4/13/20
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed damaged shelf liner, cardboard as shelf liner.
DAL-7*34 Pest Control−2
Observed flies
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cup as scoop.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty ceiling tiles, dust around vent.

Base deductions−30 pts

Nov 19

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Observed raw shelled egg 80.5 degrees F
DAL-2*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Observed washing and rinsing dishes and then putting away without sanitizing.

Basic (7)

−14 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
Observed cooling uncovered in large portions
DAL-4*29 Food thermometers provided and accessible−2
Observed 2 RIC units with no thermometer.
DAL-5*34 Pest Control−2
Observed several flies inside establishment
DAL-6*35 Hair Restraints effective−2
Observed food handlers with no hair covering
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle down inside sugar, cups as scoops in salt.
DAL-8*41 Food storage containers, identified with common name of food.−2
Observed bulk containers (sugar, salt, etc) with no label.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dust buildup around vent.

Base deductions−24 pts

Apr 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
shredded chicken 61
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW EGGS STORED ABOVE RTE SALSAS
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*18 Toxic items labeling-non original container−5

Basic (5)

−10 pts

DAL-5*24 Food Labeling- with common name of the food−2
LABEL CHIPS FOR SALE
DAL-6*32 Damaged Equipment−2
RIF
DAL-7*36 Dry wiping cloths shall be laundered........−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DO NOT STORE ICE SCOOP IN ICE
DAL-9*47 Handwashing signage−2

Base deductions−30 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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