What is Lemmon Street Tacos Llc's health inspection score?

Lemmon Street Tacos Llc has a SafeDine safety score of 19 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lemmon Street Tacos Llc last inspected?

Lemmon Street Tacos Llc was last inspected on February 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lemmon Street Tacos Llc have?

Lemmon Street Tacos Llc has 40 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lemmon Street Tacos Llc safe to eat at?

Lemmon Street Tacos Llc has a safety score of 19/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lemmon Street Tacos Llc

Name: Lemmon Street Tacos Llc
Address: 4422 LEMMON ST # B, Dallas, 75219
Rating: 19

4422 LEMMON ST # B, Dallas

Data may be outdated — inspected 2/14/2024

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0Poor

Oak Lawn

Ranked #293 of 311 in Oak Lawn

Stable

3 inspections

Last: Feb 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

13.3

Avg Violations

26 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

4422 LEMMON ST # B, Dallas, TX 75219

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Violation Timeline

Sep 2023

1 inspections

2 intermediate

11 basic

Sep

Jan 2024

1 inspections

5 intermediate

10 basic

Feb 2024

1 inspections

3 intermediate

9 basic

Feb

Inspection History

3 records on file

3 Routine

Feb 24

Routine InspectionLatestScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed rice @ 105 F after 2 hours
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat over beans in WIC
DAL-3*10 Clean Sight and Touch−5
Observed microwave dirty from the inside and soiled knifes stored on wall

Basic (9)

−18 pts

DAL-4*21 RFSM - Not On Site−2
Provide Food ite during all hours of operationManager
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Observed cardboard stored in dry-ingredient bin
DAL-6*34 Pest control-routine inspections for−2
Provide pest control records to prevent harboring conditions
DAL-7*35 Hair Restraints effective−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Beef
DAL-9*39 Store equipment & utensils in a clean, dry place−2
store ice scopp in clean, dry location
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty floors
DAL-11*45 Premises shall be maintained in good repair−2
Repair leak on 3-comp faucet, repair wall/baseboards, connect WIC drain to floor drain
DAL-12*47 Health permit posted−2

Base deductions−33 pts

Jan 24

Routine InspectionScore: 64

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
Observed soup with chicken @ 128.2 F
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave
DAL-3*14 When to wash hands before donning new gloves−5
Wash hands with soap for minimum 20 seconds
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed touching RTE tacos with bare hands
DAL-5*18 Toxic items stored above food/utensils−5

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
Provide Food Manager on site at all hours of operation
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*24 Food Labeling- with common name of the food−2
Label all squeeze bottles with name of food
DAL-9*27 Cooling method, criteria - rapid cooling equipment−2
Use rapid cooling equipment to cool food. Observed meat @ 89 F after 2 hours according to PIC
DAL-10*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand wash sink
DAL-11*32 Equipment and Utensils Durability and Strength−2
Use approved material for hot holding table for rice (not grocery bags)
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal drinks in designated areas and not on prep table
DAL-13*39 Store all equipment & utensil covered or inverted−2
Invert serving/single-use articles in kitchen
DAL-14*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment in kitchen, dirty RIC gaskets, dirty venthood
DAL-15*45 Drying Mops-air dry−2

Base deductions−45 pts

Sep 23

Routine InspectionScore: 79

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Practice proper cooling procedures. Observed 2 large buckets of green salsa cooling on prep table at room temp. Observed at 121.4F. Cool from 135F-70F in 2 hours then from 70F-41F in an additional 4 hours before placing in WIC/RIC to maintain 41F or below.
DAL-2*10 Clean Sight and Touch−5
Bottom shelves of RIC/RIF units observed with liquid/food splatter and debris accumulation.

Basic (11)

−22 pts

DAL-3*21 RFSM - Not On Site−2
A certified Food Manager shall be present all hours of operation.
DAL-4*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
All employees not manager certified shall obtain a food handler certification within 30 days of employment.
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide sink and surface sanitizer test strips.
DAL-6*31 Handwashing lavatory - used for other purpose−2
Hand sink on cook line observed obstructed with items stored on top.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverage and food inside RIC stored next to customer product.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop stored inside ice in ice machine. Use proper scoops to dispense product.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label all food containers with common name lables- i.e. dry ingredient bins, seasoning shakers, etc.
DAL-10*43 Light bulbs, light shields provided−2
Replace broken light under vent hood
DAL-11*45 Premises shall be maintained in good repair−2
Patch holes in FRP walls where needed.
DAL-12*46 Covered waste receptacle for women's restroom−2
Provide a covered trash can for women's restroom.
DAL-13*47 Other Violations−2
Maintain pest control records on file at location to present upon inspection

Base deductions−32 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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