What is LA Tienda Campina's health inspection score?

LA Tienda Campina has a SafeDine safety score of 40 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 Tienda Campina last inspected?

LA Tienda Campina was last inspected on December 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Tienda Campina have?

LA Tienda Campina has 89 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Tienda Campina safe to eat at?

LA Tienda Campina has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Tienda Campina

Name: LA Tienda Campina
Address: 1408 W DAVIS ST #A, Dallas, 75208
Rating: 40

1408 W DAVIS ST #A, Dallas

Data may be outdated — inspected 12/27/2023

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0Poor

Oak Cliff

Ranked #333 of 400 in Oak Cliff

Stable

10 inspections

Last: Dec 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

28 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

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

1408 W DAVIS ST #A, Dallas, TX 75208

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Violation Timeline

Nov 2018

1 inspections

4 basic

Nov

May 2019

1 inspections

3 intermediate

6 basic

Nov 2019

1 inspections

4 intermediate

6 basic

Nov

Jun 2020

1 inspections

4 intermediate

5 basic

Mar 2021

1 inspections

4 intermediate

6 basic

Mar

Mar 2022

1 inspections

2 intermediate

5 basic

Aug 2022

1 inspections

3 intermediate

11 basic

Aug

Oct 2022

1 inspections

1 intermediate

7 basic

Jun 2023

1 inspections

2 intermediate

8 basic

Jun

Dec 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
can opener blade needs to be clean to sight
DAL-5*18 Toxic items used according to law−5
need to have a bucket at 50-100ppm of Cl

Basic (6)

−12 pts

DAL-1*34 Outer openings:closed,tight-fitting windows−2
Back door has an opening and needs a seal
DAL-2*43 Light bulbs, light shields provided−2
RIC needs a light to be replaced
DAL-3*37 Food, utensils & equip under other sources−2
scoop handle observed down and needs to be up
DAL-6*39 Equipment-doors, seal hinges adjusted/intact−2
seal on cold hold unit needs to be repaired
DAL-7*32 Equipment & Utensils resistant pit,chip, crazing−2
damaged / chipped plates observed
DAL-8*31 Individual, disposable towels−2
mens RR towel machine not working

Base deductions−22 pts

Jun 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
DAL-6*19 Water & Plumbing in good repair- per code−5

Basic (8)

−16 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-5*45 Drying Mops-air dry−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*22 Accredited food handler certificate - 60 days−2

Base deductions−26 pts

Oct 22

Routine InspectionScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*10 Clean Sight and Touch−5
OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (7)

−14 pts

DAL-1*47 Handler-Certificate Not on site−2
RFSM STATES EMPLOYEES HAVE OBTAINED FOOD HANDLER CARDS BUT ARE NOT ONSITE. HAVE ON SITE.
DAL-2*42 Dirty nonfood contact surfaces−2
GRIME/SOIL BUILD UP ON SURFACES OF EQUIPMENT, SOIL BUILD UP ON GASKETS OF EQUIPMENT, CLEAN.
DAL-3*39 Keep utensils handles upright or protected−2
OBSERVED HANDLE OF ICE SCOOP TOUCHING ICE, OBSERVED LADLE IN BEANS, KEEP UPRIGHT TO PREVENT FOOD CONTAMINATION.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED GAP COMING FORM BACK EXTERIOR DOOR, PROVIDE SEAL TO PREVENT PEST FROM ENTERING.
DAL-5*41 Food storage containers, identified with common name of food.−2
OBSERVED FOOD CONTAINERS WITH WHITE SUBSTANCES NOT LABELED. LABEL CONTAINERS.
DAL-6*36 Cloths in-use for wiping between uses stored−2
OBSERVED WET WIPE CLOTHES ON FOOD CONTACT SURFACE, PLACE IN SANITIZER BUCKETS WHEN NOT IN USE.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

Base deductions−19 pts

Aug 22

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-9*01 Cooling -- within 2 hours, 135-70øF−5
OBSERVED LARGE CONTAINER OF BEEF AT 102.4F, BEEN OUT FOR ONE HOUR. MUST BE RAPIDLY COOLED USING PROPER COOLING METHOD.
DAL-10*02 Cold Hold (41øF/45øF or below)−5
OBSERVED COLE SLAW AT 45.6F, SAUSAGE AT 42.3F. REPAIR EQUIPMENT OR ADJUST TEMPERATURE TO MAINTAIN FOOD WITHIN COLD HOLD TEMPERATURES.
DAL-13*10 Chlorine sanitizer concentration, minimum temp.−5
OBSERVED CHLORINE SANITIZER AT 200+PPM, MUST BE AT 50-100PPM.

Basic (11)

−22 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Dirty nonfood contact surfaces−2
OBSERVED SOIL BUILD UP ON SURFACE OF ICE MACHINE,
DAL-3*31 Individual, disposable towels−2
NO AVAILABLE PAPER TOWELS AT HAND SINKS, PROVIDE.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED CHEESE IN ZIP LOCK BAG WITH NO DATE MARK. DATE MARK BAGS.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED SPICES AND COOLING FOOD LEFT UNCOVERED. COVER FOOD TO PREVENT CONTAMINATION.
DAL-6*41 Food storage containers, identified with common name of food.−2
OBSERVED SPICE CONTAINERS WITHOUT COMMON NAME OF FOOD. LABEL CONTAINERS.
DAL-7*39 Store all equipment & utensil covered or inverted−2
OBSERVED LARGE POTS STORED UPRIGHT AND UNCOVERED. STORE INVERTED OR COVERED.
DAL-8*27 Cooling method, criteria - smaller portions−2
OBSERVED COOLING FOOD IN LARGE POTS, COOL IN SMALLER PORTIONS.
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED OPEN WATER BOTTLE IN KITCHEN, NO DRINKING IN KITCHEN.
DAL-12*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS AND PEST AT SERVICE SINK, REMOVE HARBORING CONDITION.
DAL-14*22 Accredited food handler certificate - 60 days−2
TEXAS FOOD HANDLER CARDS FOR EMPLOYEES NOT AVAILABLE. OBTAIN WITH IN 30 DAYS.

Base deductions−37 pts

Mar 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
SANITIZER STORED ON PREP TABLE NEXT TO RTE FOODS
DAL-4*02 Cold Hold (41øF/45øF or below)−5
BEANS 54*F

Basic (5)

−10 pts

DAL-1*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL IN HOUSE PACKAGE FOODS
DAL-3*39 Store all equipment & utensil covered or inverted−2
KEEP SINGLE SERVICE ARTICLES PROTECTED
DAL-5*43 Light 20 foot : Reach-in cooler−2
REPLACE NON WORKING LIGHT
DAL-6*44 Trash can provided for papertowel waste−2
PROVIDE FOR ALL
DAL-7*35 Hair Restraints effective−2
PROVIDE FOR ALL

Base deductions−20 pts

Mar 21

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN ALL
DAL-5*02 Cold Hold (41øF/45øF or below)−5
PUPASA 56*F DISCARDED EMPLOYEE STATES FOOD ITEM WAS LEFT OUT FOR 2 DAYS, SALSA 47*F STORED ON TOP OF ICE
DAL-6*14 When to wash hands after handling soiled equip/utensil−5
LACK OF HANDWASHING
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLES
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOWL USED FOR SCOOPING FOOD
DAL-4*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-7*28 Date marking commercially prepared RTE/ TCS food−2
IMPROPER DATE MARKING
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR
DAL-10*31 Individual, disposable towels−2
PROVIDE FOR ALL

Base deductions−32 pts

Jun 20

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items stored above food/utensils−5
pesticide stored above food equipment
DAL-2*11 Food not re-served after being served or sold to consumer−5
PROVIDE COLE SLAW AND SALSA IN SINGLE NON REUSABLE CONTAINERS
DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-9*02 Cold Hold (41øF/45øF or below)−5
COLE SLAW 73*F; PAPUSA FILLING 50*F STORED ON PREP TABLE

Basic (5)

−10 pts

DAL-4*47 Health permit posted−2
POST IN CUSTOMER VIEW
DAL-5*21 RFSM - Not On Site−2
DAL-6*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-7*23 No Water−2
NO WATER AT HANDSINK IN ITCHEN
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ABOVE FOOD EQUIPMENT

Base deductions−30 pts

Nov 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-5*20 Grease Trap Tickets−5
NO CURRENT RECORDS PROVIDED
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW PORK STORED ABOVE RTE FOODS
DAL-9*02 Cold Hold (41øF/45øF or below)−5
PAPUSA FILLING & CABBAGE 66*F STORED AT ROOM TEMPERATURE

Basic (6)

−12 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-2*37 Unpackaged food may not be stored in direct contact with undrained ice−2
ICE USED FOR DRINKS STORED IN WASTEWATER
DAL-4*21 RFSM - Not On Site−2
DAL-6*47 Health permit posted−2
POST IN CUSTOMER VIEW
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE
DAL-10*27 Cooling, heating, and holding capacities. Equipment−2
DISCONTINUE USE OF IGLOO COOLER FOR ICE USED FOR DRINKS

Base deductions−32 pts

May 19

Routine InspectionScore: 80

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-4*20 Conveying Sewage−5
grease trap cover lid with gaps grease trap cover must be replace or repair to avoid unlawful smells inside establishment
DAL-6*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5

Basic (6)

−12 pts

DAL-2*24 Food Labeling- with common name of the food−2
missing proper food labeling on food containers must be have proper labels on all food containers
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers must be have date marks on all food containers
DAL-5*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired dates on food packages at shelving area must be remove and dispose expired dates food packages to avoid cross contamination
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
not approved commercial container for ice drinks must be have a proper approved container or sink with drainage for customer ice consumption
DAL-8*33 Warewashing sinks and drain boards, self-draining.−2
missing alternative sink at front service area must be have alternative sink to avoid cross contamination
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit

Base deductions−27 pts

Nov 18

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM supervisory capacity up to 4 establishment−2
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Dirty nonfood contact surfaces−2

Base deductions−8 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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