What is Lupita's Restaurant Y Taqueria's health inspection score?

Lupita's Restaurant Y Taqueria has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lupita's Restaurant Y Taqueria last inspected?

Lupita's Restaurant Y Taqueria was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lupita's Restaurant Y Taqueria have?

Lupita's Restaurant Y Taqueria has 94 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lupita's Restaurant Y Taqueria safe to eat at?

Lupita's Restaurant Y Taqueria has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lupita's Restaurant Y Taqueria

Name: Lupita's Restaurant Y Taqueria
Address: 1965 FORT WORTH AVE, Dallas, 75208
Rating: 48

1965 FORT WORTH AVE, Dallas

Data may be outdated — inspected 1/11/2024

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0Poor

Oak Cliff

Ranked #289 of 400 in Oak Cliff

Declining

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.4

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

1965 FORT WORTH AVE, Dallas, TX 75208

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Violation Timeline

Jun 2019

1 inspections

4 intermediate

5 basic

Jun

Dec 2019

1 inspections

3 intermediate

7 basic

Jun 2020

1 inspections

3 intermediate

9 basic

Jun

Jan 2021

1 inspections

4 intermediate

7 basic

Jul 2021

1 inspections

1 intermediate

8 basic

Jul

Mar 2022

1 inspections

2 intermediate

13 basic

Jun 2022

1 inspections

10 basic

Jun

Feb 2023

1 inspections

4 basic

Jul 2023

1 inspections

1 intermediate

6 basic

Jul

Jan 2024

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener blade so that no debris is left on it
DAL-2*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (5)

−10 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Replace can opener blade
DAL-4*34 Remove dead/trapped pests−2
Dead cockroach seen on plate
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods in walk-in cooler
DAL-6*39 Store all equipment & utensil covered or inverted−2
Invert all plates so that nothing falls on them
DAL-7*42 Dirty nonfood contact surfaces−2
Remove all built-up food waste on wire racks in walk-in cooler

Base deductions−20 pts

Jul 23

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
Do not use bare hands to touch ready to eat food

Basic (6)

−12 pts

DAL-2*21 Outfitter-Certified Food Manager−2
Food manager certificate expired>renew immediately
DAL-3*24 Food Labeling- with common name of the food−2
Label all container with contents
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Change can opener blade
DAL-5*34 Pest control-routine inspections for−2
Flies seen by onions
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in coolers (walk-in & reach-in)
DAL-7*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler

Base deductions−17 pts

Feb 23

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
Get rid of harboring conditions in dry storage
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure all food is covered in walk-in cooler
DAL-3*42 Dirty nonfood contact surfaces−2
Clean racks/shelves in walk-in cooler
DAL-4*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with their contents

Base deductions−8 pts

Jun 22

Routine InspectionScore: 86

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
No CFM registered with the City of Dallas at the time of inspection
DAL-2*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking missing on cooked RTE foods inside the walk-in cooler-All ready to eat food must be date marked/used by date
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed rust build-up on shelving inside of the walk-in cooler
DAL-5*39 Cutting surfaces.−2
Cutting boards observed not in good repair at work station.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45 Lockers to be used to store personal items−2
Properly store personal jackets/coats/observed hanging on shelving.
DAL-8*42 Dirty nonfood contact surfaces−2
Encrusted grease build-up seen at the back of the fryers/sides of the grill area
DAL-9*41 Food storage containers, identified with common name of food.−2
Relabel bulk ingredient bins (meals/flour)
DAL-10*47 OTHER VIOLATIONS−2
Provide a current pest control record

Base deductions−20 pts

Mar 22

Routine InspectionScore: 72

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Chlorine dish machine observed at 0ppm. Sanitizer bucket observed empty and sis not have an extra to replace. Was advised to discontinue use until replaced and sanitizing between 50 ppm.
DAL-3*20 Grease Trap Tickets−5
Service grease trap every 90 days. Service immediately.

Basic (13)

−26 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the clean up of bodily fluid and or biohazard bodily fluid spill kit.
DAL-4*21 RFSM - Not On Site−2
A certified food manager shall be present all hours of operation. Register all food manager certificated with the City of Dallas.
DAL-5*22 Accredited food handler certificate - 60 days−2
All employees not manager certified shall obtain a food handler certification/maintain on file at location to present upon inspection.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemark all prepared product held longer than 24 hrs with a use by date not to exceed 7 days.
DAL-7*31 Handwashing lavatory - used for other purpose−2
Observed hand sink bing used as a prep sink. Utilize for hand wash only! Provide a designated handsink sign and trash can.
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
Remove paper towel liners form wait staff shelves. Discontinue use of sour cream plastic containers to be re-used to store other product.
DAL-9*33 Before a two-compartment sink is used criteria−2
Provide a 3-compsrtment sink. Observed only a 2 compartment sink.
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
Provide a door sweep for back door and seal properly to prevent entrance of insects and rodents.
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverages on and over prep areas throughout.
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside WIC/RIC units.
DAL-13*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
Observed two large beef roasts thawing on the table at room temperature.
DAL-14*40 Store single-service item in original package−2
Maintain coffee filters inside plastic bag while in storage.
DAL-15*42 Dirty nonfood contact surfaces−2
RIC/WIC gaskets observed moldy and dirty.

Base deductions−36 pts

Jul 21

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers inside cooler units must be use approved containers as food containers

Basic (8)

−16 pts

DAL-8*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers lids or covers dirty with food debris and soils deposits must be clean to avoid cross contamination
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
prepared drinks containers without lid inside cooler units food containers in all areas must be have covers or lids to avoid cross contamination
DAL-1*45 Premises shall be maintained in good repair−2
some walls missing skirts tiles at bottom line of the wall must be replace or repair to proper condition
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment in all areas encrusted with grease and soils deposits must be clean to avoid cross contamination
DAL-3*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units in all areas rust and oxidize must be replace or repair all shelving inside cooler units to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors inside vent hood area behind equipment with soils, accumulated grease and drippings must be clean to avoid contamination floors inside WI cooler units dirty with food debris and grease accumulations must be clean to avoid cross contamination ceiling with spills and grease accumulations with dust must be clean to avoid cross contamination
DAL-5*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
using cardboard paper as food surface contact must be use approved material to use as food surface contact

Base deductions−21 pts

Jan 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty with soils, food debris, spills and grease accumulations must be clean to avoid cross contamination
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
PIC must be ensure discard open contaminated and expired date food containers
DAL-9*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket on site

Basic (7)

−14 pts

DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
cement floors with cracks and rough surfaces must be replace or repair to a smooth and easy to clean surfaces
DAL-4*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-8*45 First Aid−2
missing first aid kit on site must be have first aid kit on site
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
floors inside dry room area dirty with soils and grease deposits must be clean to avoid cross contamination ceiling in all areas dirty with soils grease and dust deposits must be clean to avoid cross contamination
DAL-11*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city

Base deductions−34 pts

Jun 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current pest control ticket on site
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-9*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers in all areas must be use approved containers as food containers

Basic (9)

−18 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers without lids or covers inside WI cooler unit must be cover all food containers to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-4*21 RFSM - Not On Site−2
RFSM not on site must be have RFSM on site during operational hours
DAL-5*45 First Aid−2
missing first aid kit must be have first aid kit on site
DAL-6*43 Light bulbs, light shields provided−2
some lights not working inside kitchen area must be replace or repair to proper condition
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket on site
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-11*47 RFSM Certificate - Not Display−2
expired RFSM certification must be have current FSM registered with the city
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
floors inside cooler units dirty behind equipment must be clean to avoid cross contamination ceiling tiles dirty and with water marks must be clean or replace to avoid cross contamination walls dirty with grease and soils accumulations must be clean to avoid cross contamination floors skirts in all areas dirty with food debris and soils accumulations must be clean to avoid cross contamination

Base deductions−33 pts

Dec 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside including gaskets around doors cooler units in all areas must clean inside and outside including gaskets doors
DAL-4*02 Outfitter-Food Temperatures (Cold).−5
RI cooler units 45 F and 48 F must be maintain proper food temperatures at 40 F or below to avoid cross contamination
DAL-10*18 Equipment and Utensils Multiuse Materials-safe−5
using not approved recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination

Basic (7)

−14 pts

DAL-2*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on squeeze bottles and individual sauces inside cooler units must be have date marking on food containers in all areas
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-6*45 Premises shall be maintained in good repair−2
ceiling tiles on dining areas with water marks and holes must be replace or repair to avoid pest harboring and cross contamination
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and grease accumulations inside kitchen area ceiling in all areas must be clean to avoid cross contamination
DAL-8*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-9*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize shelving must be replace or repair in all cooler units to avoid cross contamination cooler units not maintain proper food temperatures at 40 F or below cooler units must be replace or repair to maintain food temperatures at 40 F or below

Base deductions−29 pts

Jun 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 49'f, tomato 56'f
DAL-2*15 Bare hands contact with ready-to-eat foods−5
taco
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to cooked shrimp and raw seafood
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the entire WIc

Basic (5)

−10 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all meat in cooler
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed employee's washing towel in the hand sik
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the utensil
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−30 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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