What is Limon's Tamales-tacos-enchiladas's health inspection score?

Limon's Tamales-tacos-enchiladas has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Limon's Tamales-tacos-enchiladas last inspected?

Limon's Tamales-tacos-enchiladas was last inspected on November 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Limon's Tamales-tacos-enchiladas have?

Limon's Tamales-tacos-enchiladas has 78 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Limon's Tamales-tacos-enchiladas safe to eat at?

Limon's Tamales-tacos-enchiladas has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Limon's Tamales-tacos-enchiladas serve?

Limon's Tamales-tacos-enchiladas serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Limon's Tamales-tacos-enchiladas

Name: Limon's Tamales-tacos-enchiladas
Address: 3105 W DAVIS ST, Dallas, 75211
Rating: 39

3105 W DAVIS ST, Dallas

Data may be outdated — inspected 11/20/2023

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0Poor

Mexican•West Dallas

Ranked #303 of 356 in West DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Nov 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-14 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

3105 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

7 basic

Apr

Oct 2019

1 inspections

2 intermediate

7 basic

Apr 2020

1 inspections

8 basic

Apr

Oct 2020

1 inspections

2 intermediate

3 basic

Apr 2021

1 inspections

1 intermediate

8 basic

Apr

Oct 2021

1 inspections

2 intermediate

4 basic

Apr 2022

1 inspections

7 basic

Apr

Nov 2022

1 inspections

5 basic

Apr 2023

1 inspections

1 intermediate

8 basic

Apr

Nov 2023

1 inspections

2 intermediate

10 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 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 bacon stored next to and above RTE foods, arrange properly
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer wa at 0PPM and at 200+ppm for chlorine sanitizer, must be at 50-100PPM

Basic (10)

−20 pts

DAL-3*21 RFSM - Not On Site−2
no cfm onsite.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods after 24 hours.
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
replace damaged container for onion.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
provide a tight seal for exterior back door.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
splash guard needed at hand sink, next to mixer. cover chips.
DAL-8*39 Keep utensils handles upright or protected−2
store utensils with handle upright.
DAL-9*41 Food storage containers, identified with common name of food.−2
label white container
DAL-10*42 Dirty nonfood contact surfaces−2
clean floors and drains shelves
DAL-11*45 Store maintenance equipment in orderly manner−2
store items on white wire shelf in orderly manner
DAL-12*47 Other Violations−2
provide hielmlich maneuver sing in english and in spanish

Base deductions−30 pts

Apr 23

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-8*18 Medicines labeled and stored properly−5
OBSERVED ADVIL AND ANTI-GAS MEDICINE STORED ABOVE FOOD CONTACT SURFACE. STORE MEDICINE PROPERLY.

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 RFSM - Not On Site−2
NO RFSM ON SITE AT TIME OF INSPECTIONS, MUST BE ONSITE AT ALL TIMES OF OPERATION.
DAL-3*22 Accredited food handler certificate - 60 days−2
RENEW EXPIRED FOOD MANAGER CERTIFICATES, EXPIRED OVER 3 YEARS AGO.
DAL-4*42 Dirty nonfood contact surfaces−2
GRIME ON GASKETS OF COLD HOLD EQUIPMENT, GRIME ON WALLS, GRIME ON SURFACES OF EQUIPMENT, CLEAN.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED WATER BOTTLES IN KITCHEN. NO DRINKING OR EATING IN KITCHEN.
DAL-6*38 Thawing. under running water criteria - water velocity−2
OBSERVED RAW MEAT IN NO RUNNING WATER. HAVE COLD WATER RUNNING ON THAWING FOOD.
DAL-7*45 Store maintenance equip away from food/food equip−2
OBSERVED COIL CLEANER STORED ABOVE FOOD CONTACT SURFACE. STORE PROPERLY
DAL-9*28 Original cont. of RTE/PHF/Day1= day of opening−2
OBSERVED FOOD IN REACH IN COOLER NOT DATE MARKED. DATE MARK FOOD PROPERLY.

Base deductions−21 pts

Nov 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK DRUMSTICKS AND TAMALES.
DAL-2*39 Cooking equipment free of encrusted grease−2
OBSERVED GREASE BUILD UP IN BETWEEM STOVES AND FRYER, CLEAN.
DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL LARGE CONTAINERS OF FLOUR AND MASA.
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN GASKETS OF RICS AND CLEAN INSIDE OF RICS.
DAL-5*45 Store maintenance equip away from food/food equip−2
REMOVE SPRAY PAINT CAN AWAY FROM AND NOT ABOVE FOOD AND FOOD UTENSILS.

Base deductions−10 pts

Apr 22

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
observed light coming thru right side of exterior, provide tight seal to prevent pest from entering.
DAL-2*42 Dirty nonfood contact surfaces−2
grime build up on wire storage shelves, clean.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored on wire shelves that have grime build up, clean.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed chips left uncovered, cover.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
observed foil used as liner on lids, use material that resists chipping.
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-7*46 Covered waste receptacle for women's restroom−2
waste container in women's restroom does not have lid. provide lid.

Base deductions−14 pts

Oct 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 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 over RTE food in reach in cooler. RFSM corrected on site.
DAL-2*05 Rapidly reheat 165øF for hot holding−5
observed rice in hot hold at 125.6F. rapidly reheat to 165F then place in hot hold equipment.

Basic (4)

−8 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
observed dust build up on walls and on floors, clean.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed opened bottle of water opened and in kitchen. no drinking allowed in kitchen
DAL-5*46 Covered waste receptacle for women's restroom−2
provide lid for waste container or provide a new covered waste container
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−18 pts

Apr 21

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
fajita in ric observed at 44.1F and 43.9F. place food over ice to reduce temperature while RIC is repair.

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Consumer health sign was not available, MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
lone RIC was observed at 44F. repair reach in cooler and use ice to lower temperature of food that is being stored in RIC.
DAL-4*41 Food storage containers, identified with common name of food.−2
squeeze bottles with creama were observed not labeled, label all containers with food that has been remove from original package.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
clean utensils stored on soiled wire shelves, clean shelves.
DAL-6*46 Covered waste receptacle for women's restroom−2
provide cover for trash can in womens restroom.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed coffee container stored next to sanitizer sprays and other chemicals, store properly.
DAL-8*42 Dirty nonfood contact surfaces−2
dust build up on top of equipment, clean. grime build up on storage shelves, clean.
DAL-9*40 Store single-service item in original package−2
observed to go plates stored on top of RIC that has heavy dust build up, store single service items in clean surface or in original container.

Base deductions−21 pts

Oct 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Quaternary ammonium temperature requirement−5
sanitizer bucket observed at 400+PPM quat, needs to be at 200PPM.
DAL-3*18 Pesticides and rodenticides application criteria−5
Raid spray bottle found in kitchen, DO NOT USE HOME USE PESTICIDES.

Basic (3)

−6 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
dust on intake vent, clean.
DAL-4*39 Store all equipment & utensil covered or inverted−2
large pots store uncovered, store inverted or covered.
DAL-5*47 Conditions of Permit-in use of food equipment−2
post sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−16 pts

Apr 20

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide covered waste container in womens restroom.
DAL-2*39 Store all equipment & utensil covered or inverted−2
pots and pans stored upright. store inverted to prevent potential contamination.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean floors in back kitchen.
DAL-4*28 Do not exceed manuf. use by date−2
located container of steak skirt date marked 03-21-20 to 03-28-20. dispose of food that has passed date mark.
DAL-5*31 No soap at handsink−2
missing soap at hand sink located in front.
DAL-6*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
dust in exhaust vents.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
chips left uncovered, cover.

Base deductions−16 pts

Oct 19

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
salsa at 45.3F, shredded chicken at 45.6F, shredded chicken at 45.3F. place all food over ice until ric is able to maintain cold hold temperatures.
DAL-5*15 Bare hands contact with ready-to-eat foods−5
employee touching dice tomato meant for immediate consumption with bare hands. food was disposed of.

Basic (7)

−14 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
RIC reading 48.4F, it is only equipment that is able to maintain proper cold hold temperatures. IF EQUIPMENT IS NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES BY 350 PM ON 10-11-19, ESTABLISHMENT WILL BE CLOSED.
DAL-3*46 Covered waste receptacle for women's restroom−2
Provide cover waste container in womens restroom.
DAL-4*42 Dirty nonfood contact surfaces−2
clean walls and perimeter of floor, grime build up.
DAL-6*31 Handwashing lavatory - used for other purpose−2
drying diced tomato over hand sink. hand sink is meant for hand washing only.
DAL-7*39 Keep utensils handles upright or protected−2
using bowl with out handle to scoop flour, must use a handle and be kept upright
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
pole covered with foil located above grill. remove foil.
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in salsa reach in cooler.

Base deductions−24 pts

Apr 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (7)

−14 pts

DAL-1*43 Ventilation hood-prevent grease dripping−2
vent hood filters with grease drippings and soils residues must be clean to avoid cross contamination
DAL-2*44 Indoor storage surfaces−2
missing food racks under prep tables must be have proper storage to avoid food contamination
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be 6 inches out the floor level
DAL-4*31 Handwashing lavatory - accessible−2
hand sink blocked by sanitizer bucket hand sink must be use for hand washing only
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at sanitizer buckets -Quat- 100 ppm concentration at 3c sink of sanitizing solution -Quat- must be have proper concentration sanitizer bucket 400 ppm Quat 3c sink 200 ppm Quat
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
PIC must be ensure that not food containers should be at floor level
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing proper date marking on some food containers

Base deductions−19 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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