What is LA Nueva Puntada's health inspection score?

LA Nueva Puntada has a SafeDine safety score of 62 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 Puntada last inspected?

LA Nueva Puntada was last inspected on June 8, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Nueva Puntada have?

LA Nueva Puntada has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Nueva Puntada safe to eat at?

LA Nueva Puntada has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Nueva Puntada serve?

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

Official Health Record

LA Nueva Puntada

Name: LA Nueva Puntada
Address: 3520 N BUCKNER BLVD, Dallas, 75228
Rating: 62

3520 N BUCKNER BLVD, Dallas

Data may be outdated — inspected 6/8/2021

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0Fair

American•East Dallas

Ranked #211 of 424 in East DallasBetter than 17% of american restaurants

Stable

9 inspections

Last: Jun 8, 2021

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

59 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-12 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

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) which is computed during our regular data sync.

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

3520 N BUCKNER BLVD, Dallas, TX 75228

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Violation Timeline

Jan 2019

2 inspections

9 intermediate

21 basic

Jan

Feb 2019

1 inspections

3 intermediate

5 basic

Jul 2019

1 inspections

3 intermediate

9 basic

Jul

Aug 2019

1 inspections

2 intermediate

3 basic

Feb 2020

1 inspections

2 intermediate

1 basic

Feb

May 2020

1 inspections

5 basic

Nov 2020

1 inspections

1 intermediate

3 basic

Nov

Jun 2021

1 inspections

8 basic

Inspection History

9 records on file

9 Routine

Jun 21

Routine InspectionLatestScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
NO RFSM PRESENT
DAL-2*45 Lockers to be used to store personal items−2
PERSONAL ITEMS STROE ON FOOD SHEL
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORE ON FLOOR INWIC
DAL-4*22 No unnecessary personnel allowed in food prep area−2
NO HANDLER CERTIFICATE
DAL-5*36 Cloths in-use for wiping between uses stored−2
TOWELS USE UNDER CUTTING BOARD
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
COLD HOLD NOT IN GOOD REPAIR
DAL-7*31 Individual, disposable towels−2
NO TOWEL AT HAND SINK
DAL-8*35 Hair Restraints effective−2
NO HAIR RESTRAINED

Base deductions−16 pts

Nov 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*10 Sanitization after Cleaning−5
NO SANITIZER IN BUCKET FOR SURFACE CLEANING

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - accessible−2
HAND SINK ACCESS BLOCKED AND VEGETABLE STORE INISDE HAND SINK
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORE ON FLOOR IN WIC
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
WIC NEED IMMEDIATE REPAIR TEMP HIGH, ADVICE TO STORE FOOD IN RIC

Base deductions−11 pts

May 20

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal items, dress, care key and water bottle on prep surface
DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping towels store on prep surface
DAL-3*47 Other Violations−2
change broken gasket in cold hold
DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2

Base deductions−10 pts

Feb 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands−5
employee's change glove without hand washing
DAL-3*10 Clean Sight and Touch−5
interior of tortial machines dirty.

Basic (1)

−2 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
towel found sitting on prep surface

Base deductions−12 pts

Aug 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
HIGH Concentration OF CHLORINE IN Sanitizing BUCKET (200PPM)
DAL-2*18 Use toxic according to manufacturer direction−5
HIGH CONCENTRATION

Basic (3)

−6 pts

DAL-3*33 Warewashing machine, sink - cleaning frequency−2
THREE COMPARTMENT Forceps NEED REPAIR
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
MISSING CEILING BESIDE RIC Entrance
DAL-5*46 Toilet rooms, convenience and accessibility−2
CLEAN VENT IN MALE AND FEMALE RESTROOM

Base deductions−16 pts

Jul 19

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw meat place inside vegetable
DAL-2*10 Sanitization after Cleaning−5
no sanitizer in the bucket
DAL-3*14 Gloves single use−5
use same glove for different task

Basic (9)

−18 pts

DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
walk in freezer need repair
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
date mark and name all food stuff in wic that has to stay over 24hours
DAL-6*30 Food Establishment Permit−2
permit not psoted
DAL-7*32 Smooth Contact Surfaces−2
wiping cloth put under chopping board
DAL-8*33 Mech. warewash, hot water sanitizing, other machines−2
used for other purpose, storage of food stuff inside
DAL-9*36 Cloths in-use for wiping between uses stored−2
wiping cloth place on prep surface
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
food stuff in wic sitting on the floor
DAL-11*46 Toilet tissue, availability−2
no toilet tissue in male toilet, dirty vent
DAL-12*47 Other Violations−2
broken gasket in wic, provide holder for ice scoop, repair interior of ice machine, defrost in in wif

Base deductions−33 pts

Feb 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW CHICKEN STORED OVER READY TO EAT FOOD ITEMS
DAL-3*10 Clean Sight and Touch−5
CLEAN DIRTY CAN OPENER

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2

Base deductions−25 pts

Jan 19

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-3*10 Clean Sight and Touch−5
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*18 Toxic items labeling-non original container−5

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*27 Cool TCS foods using proper methods−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*34 Outer openings:closing holes, gaps−2
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-14*39 Store equipment & utensils in a clean, dry place−2
DAL-15*43 Light - 50 foot : Food and utensils area−2

Base deductions−45 pts

Jan 19

Routine InspectionScore: 58

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*14 Wash hands after all other activities−5
observed food employee with gloves on crack raw eggs -- change gloves without washing hands before handling cooked
DAL-5*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Using time as a public health control -- head of the lamb 123F
DAL-8*03 Food products not maintained at 135øF or above−5
must maintain hot temperature at all times/ 135F and above
DAL-12*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
observed cooked foods cooling down at room temperature. Must cool food down properly

Basic (11)

−22 pts

DAL-1*47 OTHER VIOLATIONS−2
Provide additional sink stoppers to properly set-up the 3CS
DAL-2*39 Air-drying required after cleaning & sanitiziing−2
observed employee wash/rinse/sanitize a pot and wiped the sanitizer off. Must allow clean dishes time to air dry.
DAL-3*34 Pest Control−2
gaps observed around the back door. Properly seal all openings (i.e. day light seen).
DAL-6*45 Premises shall be maintained in good repair−2
replace two missing lamps
DAL-7*41 Food Labeling - Bulk food for self dispensing−2
label bulk food grade containers
DAL-9*32 Damaged Equipment−2
Remove damaged utensils in the kitchen area.
DAL-10*31 No soap at handsink−2
No soap at hand sink (near ice machine)--COS
DAL-11*37 Food preparation−2
observed food on floor
DAL-13*29 Sanitizing solutions, testing devices−2
provide a hanging thermometer inside of the WIC
DAL-14*22 Handlers-Certificate Not On Site−2
All food staff must be trained in food safety
DAL-15*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water at hand sink (women's restroom)

Base deductions−42 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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