What is LA Paloma Taqueria's health inspection score?

LA Paloma Taqueria has a SafeDine safety score of 41 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 Paloma Taqueria last inspected?

LA Paloma Taqueria was last inspected on July 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Paloma Taqueria have?

LA Paloma Taqueria has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Paloma Taqueria safe to eat at?

LA Paloma Taqueria has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Paloma Taqueria

Name: LA Paloma Taqueria
Address: 14035 COIT RD, Dallas, 75240
Rating: 41

14035 COIT RD, Dallas

Data may be outdated — inspected 7/28/2023

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0Poor

Far North Dallas

Ranked #386 of 441 in Far North Dallas

Declining

8 inspections

Last: Jul 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 46/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (41/100) 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

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14035 COIT RD, Dallas, TX 75240

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

4 basic

Apr

Jun 2020

1 inspections

2 intermediate

3 basic

Dec 2020

1 inspections

1 intermediate

5 basic

Dec

Apr 2021

1 inspections

1 intermediate

5 basic

Oct 2021

1 inspections

4 basic

Oct

Apr 2022

1 inspections

2 intermediate

4 basic

Jan 2023

1 inspections

2 intermediate

3 basic

Jan

Jul 2023

1 inspections

3 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Jul 23

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain food and equipment temperatures 41 F or lower (WIC and display case).
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange food properly to avoid contamination.
DAL-3*10 Clean Sight and Touch−5
Clean and sanitizer inside ice machine.

Basic (6)

−12 pts

DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Remove film on outside of equipment.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide 2nd trash in ladies restroom for feminine hygiene products.
DAL-7*42 Dirty nonfood contact surfaces−2
Clean shelves and under shelves in WIC.
DAL-8*45 Drying Mops-air dry−2
Store mops inverted.
DAL-9*47 Other Violations−2
Post health permit, Provide Bodily Fluid Spill Instructions/Kit.

Base deductions−27 pts

Jan 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
deep clean meat slicer
DAL-5*15 Bare hands contact with ready-to-eat foods−5
bare hand contact with RTE food- Bread

Basic (3)

−6 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
You can not store knives between equipment there is no way to sanitize
DAL-2*31 Handwashing lavatory - accessible−2
hand sink blocked- must be accessible at times
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
chipping paint on board below microwave- directly over food replace shelf above ice machine

Base deductions−16 pts

Apr 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Plate of cooked peppers drenched in liquid grease stored above ready to eat beans in make line
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Shrimp must be held at cold hold of 41 and below

Basic (4)

−8 pts

DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
remove aluminum linings
DAL-3*45 Premises shall be maintained in good repair−2
Cracked tile floors
DAL-4*39 Store equipment & utensils in a clean, dry place−2
Ice scoop must be stored in holder
DAL-6*42 Dirty nonfood contact surfaces−2

Base deductions−18 pts

Oct 21

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*32 Approved Food Contact Equip.−2
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
DAL-4*47 Food prep/utensil wash/mop sink not for hand wash−2

Base deductions−8 pts

Apr 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Chemical sanitizer generated onsite, chemical criteria−5
Sanitizer bucket chlorine concentration tested at 200 ppm. Maintain at 100 ppm for bucket. Maintain at 50 ppm for dishes.

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Observed wet cloth under cutting board.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food not in use must be covered.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair or replace damaged cooler gaskets.
DAL-5*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-6*47 Handwashing signage−2
Need handwash signage in the restrooms.

Base deductions−15 pts

Dec 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
BEEF 78

Basic (5)

−10 pts

DAL-2*32 Approved Food Contact Equip.−2
DO NOT STORE FOOD IN GROCERY NAGS
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
COVER FOODS IN WIC
DAL-4*39 No equipment, utensil under sewer lines−2
REMOVE TOWELS FROM UNDER CUTTING BOARDS
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*47 Conditions of Permit-in use of food equipment−2

Base deductions−15 pts

Jun 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items labeling-non original container−5
label spray bottles
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket - 200 ppm

Basic (3)

−6 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
fly observed in the food prep area
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
onions stored on the floor inside the kitchen prep area
DAL-3*41 Food storage containers, identified with common name of food.−2

Base deductions−16 pts

Apr 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
DESSERT CUPS
DAL-3*02 Cold Hold (41øF/45øF or below)−5
BEANS 45'F, PORK 45'F, BEEF 45'F, SALSA SAUCES 45'F

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. MAJORITY OF FOOD PRODUCTS ARE DATED
DAL-4*38 Thawing. under running water criteria - water velocity−2
OBSERVED PRODUCTS THAWING AT STANDING WATER
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-6*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−18 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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