What is LA Poblanita's health inspection score?

LA Poblanita has a SafeDine safety score of 28 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 Poblanita last inspected?

LA Poblanita was last inspected on November 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Poblanita have?

LA Poblanita has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Poblanita safe to eat at?

LA Poblanita has a safety score of 28/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Poblanita serve?

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

Official Health Record

LA Poblanita

Name: LA Poblanita
Address: 7800 SPRING VALLEY RD, Dallas, 75240
Rating: 28

7800 SPRING VALLEY RD, Dallas

Data may be outdated — inspected 11/8/2023

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0Poor

American•Far North Dallas

Ranked #404 of 441 in Far North DallasBetter than 17% of american restaurants

Improving

8 inspections

Last: Nov 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

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

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

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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

7800 SPRING VALLEY RD, Dallas, TX 75240

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

12 basic

Mar

Apr 2019

1 inspections

2 intermediate

7 basic

Jul 2020

1 inspections

2 intermediate

2 basic

Jul

Aug 2021

1 inspections

6 intermediate

9 basic

Nov 2021

1 inspections

2 intermediate

6 basic

Nov

Aug 2023

2 inspections

8 intermediate

21 basic

Nov 2023

1 inspections

2 intermediate

6 basic

Nov

Inspection History

8 records on file

7 Routine1 Follow-up

Nov 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed RIC 55F, sour cream 57F, maintain below 41F.
DAL-8*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine.

Basic (6)

−12 pts

DAL-2*27 Cooling method, criteria - smaller portions−2
Cool food faster, Observed chicken and veg cooling at room temperature (82F) for 2+ hours.
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film from equipment.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-5*39 Equipment & utensils cleaned before restocking−2
Clean and sanitize utensils before restocking.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean Coke cooler shelves, all shelves in kitchen.
DAL-7*45 Premises shall be maintained in good repair−2
Replace soiled ceiling tiles.

Base deductions−22 pts

Aug 23

Routine InspectionScore: 77

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*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-2*10 Clean Sight and Touch−5
Clean and sanitize WIC shelves.
DAL-3*18 Toxic items labeling-non original container−5
Label non-original chemical bottles.

Basic (11)

−22 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date and label foods held over 24 hours.
DAL-5*29 Sanitizing solutions, testing devices−2
Provide Chlorine test strips.
DAL-6*32 Equipment & Utensils smooth easily cleanable−2
Remove film on equipment, Do not use cardboard as a liner.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal foods must be kept separate, no eating/drinking in or near prep areas.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-9*39 Store all equipment & utensil covered or inverted−2
Invert all uncovered utensils.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean grease build up in kitchen, clean wall and cooler unit in WIC, clean food build up off walls and clean cooler gaskets.
DAL-11*43 Light bulbs, light shields provided−2
Replace missing/soiled light shields.
DAL-12*47 Other Violations−2
Provide choking poster and Bodily Fluid Spill kit/instructions
DAL-13*34 Controlling pests. Eliminating harborage conditions−2
Observed few live pests and many flies.
DAL-14*41 Food storage containers, identified with common name of food.−2
Label all non-identifiable bulk items.

Base deductions−37 pts

Aug 23

Routine InspectionScore: 65

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*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 (WIC and RIC).
DAL-2*14 When to wash hands before donning new gloves−5
Wash hands and chane gloves between every task.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Employee remove baked rolls from tray bare hand.
DAL-4*18 Medicines labeled and stored properly−5
Do not store medications near food or clean utensils. (Pepto Bismol)
DAL-5*20 Grease Trap Tickets−5
Provide Grease Trap tickets

Basic (10)

−20 pts

DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide Bodily Fluid or Bloodborne Pathogen Clean up instructions or kit.
DAL-7*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees.
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Provide pest control reports
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Date and label all food used past 24 hours.
DAL-10*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all equipment.
DAL-11*32 Equipment and Utensils Durability and Strength−2
Repair cooler gaskets
DAL-12*34 Remove dead/trapped pests−2
Observed roaches in light shield.
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employees may not drink in food prep areas.
DAL-14*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC.
DAL-15*39 Equipment & utensils cleaned before restocking−2
Clean utensils and equipment before restocking.

Base deductions−45 pts

Nov 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean ice machine
DAL-8*19 One Inch Air Gap−5

Basic (6)

−12 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-3*32 Maintain in Good Repair−2
Wooden blocks used as support
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*43 Light bulbs, light shields provided−2
No lighting in restroom
DAL-6*21 RFSM - Not On Site−2
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies

Base deductions−22 pts

Aug 21

Routine InspectionScore: 69

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Rice 48 degrees F, cooked pork 48 degrees F
DAL-2*03 Food products not maintained at 135øF or above−5
sausage 100 degrees F
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed using bare hand to fill donuts
DAL-4*18 Toxic items labeling-non original container−5
Label chemical spray bottle
DAL-5*20 Grease Trap Tickets−5
Provide grease trap tickets
DAL-8*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Clean and sanitize food-contact surfaces (donut press). Observed staff just rinsing dishes off. Must wash, rinse, sanitize all of them.

Basic (9)

−18 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM on site
DAL-7*22 No unnecessary personnel allowed in food prep area−2
DAL-9*32 Maintain in Good Repair−2
repair scale
DAL-10*34 Pest control-routine inspections for−2
Provide pest control records
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks
DAL-12*41 Food storage containers, identified with common name of food.−2
Label dry ingredients
DAL-13*42 Dirty nonfood contact surfaces−2
Flour buildup observed throughout kitchen area. Clean exterior of blender/mixer. Clean ceiling tiles to rempve buildup.
DAL-14*31 Handwashing lavatory - used for other purpose−2
Do not store utensils in hand sink
DAL-15*45 Premises shall be maintained in good repair−2
Wall not in good repair.

Base deductions−48 pts

Jul 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DAL-4*18 Toxic items labeling-non original container−5
spray bottle

Basic (2)

−4 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*45Floor, wall, ceiling - Exposed material−2
holes in the ceiling

Base deductions−14 pts

Apr 19

Follow-up InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-5*10 Clean Sight and Touch−5
ICE MACHINE

Basic (7)

−14 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS i.e. SUGAR
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN THE FLOOR OF WALK IN COOLER, SHELVES,
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-6*45 Lockers to be used to store personal items−2
STORE PERSONAL CLOTHING AWAY FROM FOOD AD EQUIPMENT STORAGE SHELF
DAL-7*43 Light - 50 foot : Food and utensils area−2
REPLACE OUT OF ORDER LIGHT BY BACK DOOR
DAL-8*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-9*46 Plumbing design, construction, and installation−2
INSTALL A LARGER SIZE OF THREE COMPARTMENT SINK THAT IS BIG ENOUGH TO WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT, SUCH AS LARGER SIZE OF POT AND PAN

Base deductions−24 pts

Mar 19

Routine InspectionScore: 75

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
DAL-8*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED POT WITHOUT SANITIZER
DAL-12*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACTED READY TO EAT FOOD WITH BARE HANDS

Basic (12)

−24 pts

DAL-1*21 RFSM - Not On Site−2
EXPIRED
DAL-3*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 FROM COOLER
DAL-4*45 Premises shall be maintained in good repair−2
REPAIR COOLER
DAL-5*31 Individual, disposable towels−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
STORE ALL FOOD PRODUCTS IN COVERED CONTAINERS FROM KITCHEN AND WALK IN COOLER ( i.e. FLOUR IN OPENED BAG)
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED A CUP OF COFFEE ON FOOD PREP. TABLE
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN CEILINGS AND WALLS
DAL-10*32 Approved Food Contact Equip.−2
REMOVE ALL WOODEN CUTTING BOARD. USE NSF APPROVED CUTTING BOARD ONLY
DAL-11*46 Plumbing design, construction, and installation−2
INSTALL A LARGER SIZE OF THREE COMPARTMENT SINK THAT IS BIG ENOUGH TO WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT, SUCH AS LARGER SIZE OF POT AND PAN
DAL-13*45 Floor& wall junctures- coved & sealed−2
SEAL ALL HOLES FROM CEILING AND MAKE SURE ALL CEILING TILES ARE TIGHTLY ON TRACKS
DAL-14*39 Store equipment & utensils - avoid contamination−2
DO NOT PLACE PERSONAL CELL PHONE ON TOP OF CUTTING BOARD AND FOOD PREP. TALE
DAL-15*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST " UP

Base deductions−39 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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