What is Los Lupe's Cafeteria's health inspection score?

Los Lupe's Cafeteria has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Lupe's Cafeteria last inspected?

Los Lupe's Cafeteria was last inspected on August 1, 2019. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Lupe's Cafeteria have?

Los Lupe's Cafeteria has 24 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Lupe's Cafeteria safe to eat at?

Los Lupe's Cafeteria has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Los Lupe's Cafeteria

Name: Los Lupe's Cafeteria
Address: 1400 N RIVERFRONT BLVD, Dallas, 75207
Rating: 56

1400 N RIVERFRONT BLVD, Dallas

Data may be outdated — inspected 8/1/2019

▲Improving

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0Fair

Design District

Ranked #280 of 422 in Design District

Improving

3 inspections

Last: Aug 1, 2019

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

84 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-9 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

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (56/100) which is computed during our regular data sync.

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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1400 N RIVERFRONT BLVD, Dallas, TX 75207

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Violation Timeline

Nov 2018

1 inspections

6 intermediate

7 basic

Nov

Dec 2018

1 inspections

2 intermediate

4 basic

Aug 2019

1 inspections

1 intermediate

4 basic

Aug

Inspection History

3 records on file

3 Routine

Aug 19

Routine InspectionLatestScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Use toxic according to manufacturer direction−5
NO USE OF "RESIDENTIAL USE ONLY" PESTICIDES IN KITCHEN

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM ON EXPIRED
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
REPAIR SEALS ON REFRIDGERATOR DOORS
DAL-4*33 Manual warewashing-hot water sanitizing 171øF−2
DISHWASHER NOT WORKING PROPERLY
DAL-5*42 Dirty nonfood contact surfaces−2
DIRTY ONTOP OF DISHWASHER

Base deductions−13 pts

Dec 18

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
Raw pork chorizo stored over ready to eat cheese and whole fresh jalapenos in reach in cooler. Raw shell egg crate left on cutting board above reach in cooler containing diced jalapenos.
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Warewashing machine supply of sanitizing solution empty at time of inspection.

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
When not actively in use in employee's hands, mop cloths should be stored in sanitizing solution.
DAL-3*47 Conditions of Permit-in use of food equipment−2
Please post a sign or placard notifying customers that latest health inspection report is available upon request.
DAL-4*42 Nonfood-contact surfaces material−2
Wooden pallet at three compartment sink. Any surfaces should be smooth, easily cleanable and non absorbent.
DAL-5*45 Floor& wall junctures- coved & sealed−2
Bare concrete flooring throughout kitchen

Base deductions−18 pts

Nov 18

Routine InspectionScore: 72

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Reach in cooler not maintaining temperature. Diced tomatoes 56.1°F Pico de gallo 55.3°F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Warewashing machine 0ppm Chlorine
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Employee used cup to scoop ice.
DAL-4*19 Water & Plumbing in good repair- per code−5
Service hand wash sink leaking
DAL-5*20 Conveying Sewage−5
Main drain backed up with standing water
DAL-11*18 Toxic items labeling-non original container−5
Bucket not identified

Basic (7)

−14 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
Bucket was stored on faucet of hand wash sink. Inspector removed to wash hands. After use, employee returned bucket. Hand wash sinks should be accessible at all times
DAL-8*32 Floor-mounted equip. sealed or elevated on 6'' legs−2
Surfaces dirty and in disrepair / bent broken equipment not sealed to wall.
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
Daylight visible @ back screen door
DAL-10*36 Cloths in-use for wiping between uses stored−2
Towels out of solution
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Bowl used as scoop in salsa.
DAL-13*42 Dirty nonfood contact surfaces−2

Base deductions−44 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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