What is LA Picosa's health inspection score?

LA Picosa has a SafeDine safety score of 45 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 Picosa last inspected?

LA Picosa was last inspected on January 31, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Picosa have?

LA Picosa has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Picosa safe to eat at?

LA Picosa has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Picosa serve?

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

Official Health Record

LA Picosa

Name: LA Picosa
Address: 8220 SPRING VALLEY RD #101, Dallas, 75240
Rating: 45

8220 SPRING VALLEY RD #101, Dallas

Data may be outdated — inspected 1/31/2024

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0Poor

American•Far North Dallas

Ranked #371 of 441 in Far North DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Jan 31, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

29 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

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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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8220 SPRING VALLEY RD #101, Dallas, TX 75240

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Violation Timeline

Nov 2019

1 inspections

12 basic

Nov

Apr 2020

1 inspections

1 intermediate

4 basic

Oct 2020

1 inspections

1 intermediate

6 basic

Oct

Mar 2021

1 inspections

2 intermediate

6 basic

Sep 2021

1 inspections

3 intermediate

10 basic

Sep

Nov 2021

1 inspections

1 intermediate

9 basic

Apr 2022

1 inspections

2 intermediate

3 basic

Apr

Jan 2023

1 inspections

2 intermediate

1 basic

Jul 2023

1 inspections

8 basic

Jul

Jan 2024

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Wash hands after drinking and moving raw meat
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak at hand sink

Basic (7)

−14 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Provide p-to-date food handler certificates
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date all food held over 24 hrs
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Do not use foil to line shelves dispose of cardboard next to RIC
DAL-6*38 Thawing. Under refrigeration−2
Thaw meat under refrigeration or running water
DAL-7*39 Store all equipment & utensil covered or inverted−2
Store plates and utensils upside down
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust on ceiling and shelves
DAL-9*45 Premises shall be maintained in good repair−2
Repair cracks on walls in dining room and water damaged ceiling tiles

Base deductions−24 pts

Jul 23

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Foil cannot be used as a liner.
DAL-2*39 Cooking equipment free of encrusted grease−2
Clean or replace grease encrusted pans.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Repair gap in back door.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean air vents and behind equipment.
DAL-5*45 Premises shall be maintained in good repair−2
Replace damaged ceiling tiles, and repair wall cracks in dining room.
DAL-6*22 Accredited food handler certificate - 60 days−2
Provide food handlers for all employees.
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide Bodily Fluid Spill Instructions/Kit
DAL-8*29 Food thermometers provided and accessible−2
Provide food thermometers for every station.

Base deductions−16 pts

Jan 23

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
deep clean meat slicer
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
move chicken closest to the grill, then beef & pork, keep cooked meat in the back

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
remove protective film from ice machine can not use cloth under curring boards

Base deductions−12 pts

Apr 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5

Basic (3)

−6 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
remove aluminum lining
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*39 Store all equipment & utensil covered or inverted−2

Base deductions−16 pts

Nov 21

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw beef stored above ready to eat foods

Basic (9)

−18 pts

DAL-1*32 Damaged Equipment−2
DAL-2*39 Store equipment & utensils in a clean, dry place−2
Pan stored on floor
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*27 Cooling method, criteria - using ice bath−2
Provide adequate ice cooling for refried beans if it is to be cooled outside a mechanical unit.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies in kitchen
DAL-7*43 Light bulbs, light shields provided−2
Provide adequate lighting (vent hood)
DAL-8*42 Dirty nonfood contact surfaces−2
Maintain adequate cleaning of non-food contact surfaces
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-10*45 Premises shall be maintained in good repair−2
exposed ceiling

Base deductions−23 pts

Sep 21

Routine InspectionScore: 75

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-7*14 When to wash hands as often as necessary during prep−5
DAL-10*02 Cold Hold (41øF/45øF or below)−5
sliced tomatoes 51 F
DAL-13*10 Sanitization after Cleaning−5
Observed employee rinse dishes without sanitizing.

Basic (10)

−20 pts

DAL-1*27 Cool TCS foods using other effective means−2
Several containers of rice cooling at room temp.
DAL-2*31 Individual, disposable towels−2
DAL-3*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-5*45 Premises shall be maintained in good repair−2
Replace torn gasket on RIC.
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-8*32 Damaged Equipment−2
Rusted lid to RIF. Gaskets not in good repair.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-11*42 Dirty nonfood contact surfaces−2
Clean equipment.
DAL-12*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2

Base deductions−35 pts

Mar 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over salsa in reach-in-cooler.
DAL-2*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days.

Basic (6)

−12 pts

DAL-3*31 Individual, disposable towels−2
Observed no paper towels at handwash sink.
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Do not use grocery bags or trash bags for food storage.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors and walls under and behind equipment.
DAL-6*43 Light bulbs, light shields provided−2
Replace all broken or missing light shields.
DAL-7*45 Premises shall be maintained in good repair−2
Replace all damaged and or soiled ceiling tiles and look for leaks.
DAL-8*47 Handwashing signage−2
Need handwash signage in the Men's restroom.

Base deductions−22 pts

Oct 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Dirty dishes placed on food prep table. Dirty ice machine.

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hours for no more than 7 days.
DAL-3*32 Equipment & Utensils withstand repeated warewashin−2
Do not use grocery bags for food storage.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Damp cloths must be stored in sanitizer between use.
DAL-5*41 Food storage containers, identified with common name of food.−2
Must label bulk food containers.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors throughout and behind equipment.
DAL-7*47 Handwashing signage−2
Need handwash signage at handwash sinks.

Base deductions−17 pts

Apr 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken and beef stored above cut veggies.

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*42 Dirty nonfood contact surfaces−2
Clean inside RIF.
DAL-4*45 Premises shall be maintained in good repair−2
Repair broken paper towel dispenser.
DAL-5*47 Handwashing signage−2

Base deductions−13 pts

Nov 19

Routine InspectionScore: 85

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*34 Remove dead/trapped pests−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*43 Light bulbs, light shields provided−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*45 Lockers to be used to store personal items−2
DAL-8*47 Other Violations−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*22 Handlers-Certificate Not On Site−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-12*39 Store equipment & utensils in a clean, dry place−2

Base deductions−24 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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