What is MI Lupita's health inspection score?

MI Lupita has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MI Lupita last inspected?

MI Lupita was last inspected on January 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Lupita have?

MI Lupita has 95 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MI Lupita safe to eat at?

MI Lupita has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

MI Lupita

Name: MI Lupita
Address: 3333 W DAVIS ST, Dallas, 75211
Rating: 42

3333 W DAVIS ST, Dallas

Data may be outdated — inspected 1/2/2024

▲Improving

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0Poor

West Dallas

Ranked #293 of 356 in West Dallas

Improving

10 inspections

Last: Jan 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

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3333 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Aug 2019

1 inspections

1 intermediate

9 basic

Aug

Feb 2020

1 inspections

3 intermediate

8 basic

Aug 2020

1 inspections

3 intermediate

7 basic

Aug

Feb 2021

1 inspections

2 intermediate

6 basic

Aug 2021

1 inspections

2 intermediate

9 basic

Aug

Jun 2022

1 inspections

5 basic

Dec 2022

1 inspections

4 intermediate

10 basic

Dec

Jan 2023

1 inspections

2 intermediate

5 basic

Jul 2023

1 inspections

3 intermediate

7 basic

Jul

Jan 2024

1 inspections

9 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 87

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*26 Food Consumer Advisory-raw food−2
Add consumer advisory about eating raw oysters or any other animal meat increase risk of contracting foodborne illness
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all foods that are kept for more than 24 hrs
DAL-3*31 No soap at handsink−2
No soap at hand sink
DAL-4*32 Approved Food Contact Equip.−2
Do not leave canned food in can once opened>move to new container
DAL-5*39 Cutting surfaces.−2
Replace stained cutting boards
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean any food debris on floor
DAL-7*43 Ventilation hood-prevent grease dripping−2
Clean/remove excess grease in vent hood
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken tiles
DAL-9*47 RFSM Certificate - Not Display−2
Post food manager certificate

Base deductions−18 pts

Jul 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Dicer used for pico de gallo dirty/observed w/ food debris
DAL-2*14 Wash hands after all other activities−5
Cook observed doing multiple task one after the next without changing gloves/washing hands
DAL-3*18 Restricted use pesticides−5
Observed can of Raid in kitchen>not allowed

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking noted/not consistent date marking on prepared foods
DAL-5*32 Approved Food Contact Equip.−2
Do not store canned products in same can
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Eliminate harboring conditions>food on floor & behind equipment
DAL-7*38 Thawing. Under refrigeration−2
Shrimp observed thawing at room temperature
DAL-8*42 Dirty nonfood contact surfaces−2
Clean shelves in dry storage area of all build-up
DAL-9*45 Premises shall be maintained in good repair−2
Patch holes in dry storage area
DAL-10*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not place pots/containers with food on floor

Base deductions−29 pts

Jan 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Multiple food items observed at 90 F &135 F that were cooked at 9 am> must cool food to 70 F within hours and cool to 41 F in 4 hours
DAL-2*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
Mark in and out times for meat not being kept at 135 F

Basic (5)

−10 pts

DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide appropriate test strips to test concentration of sanitizer solution
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not store food directly on floor
DAL-5*42 Dirty nonfood contact surfaces−2
Clean vent food
DAL-6*45 Premises shall be maintained in good repair−2
Finish fixing roof
DAL-7*47 Other Violations−2
Finish registering food manager certificate with City of Dallas

Base deductions−20 pts

Dec 22

Routine InspectionScore: 76

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Chicken & Beef observed at 90 F
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Reach-in Cooler observed at 50 F>food products also observed at 50 F to 54 F
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer solution in three-compartment sink & dish machine observed at 0 ppm Cl
DAL-4*20 Grease Trap Tickets−5
No current grease trap manifest

Basic (10)

−20 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark any food kept for more than 24 hrs
DAL-6*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink for anything else other than washing hands
DAL-7*34 Pest control-routine inspections for−2
Flies observed during inspection
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not store food on floor in walk-in cooler
DAL-9*38 Thawing. under running water criteria - water velocity−2
When thawing food keep food under running water or in walk-in cooler
DAL-10*39 Equipment in good repair and proper adjustment.−2
Fix interior of reach-in cooler door
DAL-11*42 Dirty nonfood contact surfaces−2
Clean excess grease build-up in vent hood
DAL-12*43 Ventilation,mechanical−2
Ensure there is proper air flow in kitchen to avoid excess heat in kitchen
DAL-13*45 Premises shall be maintained in good repair−2
Fix/replace any broken or water damaged ceiling tiles
DAL-14*47 Handler-Certificate Not on site−2
Have most current food handler certificates on site

Base deductions−40 pts

Jun 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
Store ice scoop on clean/sanitized surface>observed ice scoop on top of ice machine
DAL-2*45 Drying Mops-air dry−2
Store mops hanging or upside down>observed in mop bucket
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
Replace unapproved ceiling tile BOH
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Remove peel from new equipment to sanitize properly
DAL-5*43 Light bulbs, light shields provided−2
Replace broken light under vent hood

Base deductions−10 pts

Aug 21

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*10 Equipment and Utensils Cleaning-contamination−5
cooler units, cooking units and WC cooler units dirty with grease, food debris and soils accumulations must be clean to avoid cross contamination
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
PIC must be ensure the employees have proper storing of food containers inside cooler units

Basic (9)

−18 pts

DAL-1*34 Outer openings:closing holes, gaps−2
ceiling tiles broken or missing at prep area must be replace or repair to proper condition
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 freezer units with broken gaskets and doors must be replace or repair to proper condiiton
DAL-3*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
heavy fly activity observed must be contact pest management to eliminate pest
DAL-4*24 Food Labeling- with common name of the food−2
missing labels on food containers must be label food containers with common names
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level must be 6 inches out the floor level
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with grease accumulations ,spills, drippings and soils deposits must be clean to avoid cross contamination
DAL-8*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at 3c sink and dish washing machine -chlorine- must be have 50 ppm at dish washing machine and 50 ppm at 3c sink
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers inside cooler units must be date marks food containers in all areas
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food packages and bags with out covers or lids in all areas must be protect all food with covers or lids in all areas

Base deductions−28 pts

Feb 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*02 Outfitter-Food Temperatures (Cold).−5
front RI cooler unit not maintain proper food temperature of 40 F or below must be replace or repair to avoid cross contamination and ensure the unit maintain proper food temperature of 40 F or below
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration at ware washing machine of sanitizing solutions must be at: 50 ppm chlorine concentration

Basic (6)

−12 pts

DAL-8*45 First Aid−2
missing first aid kit on site must be have first aid kit on site
DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors under cooking equipment and kitchen prep area dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-2*31 No soap at handsink−2
missing soap at back hand sink must be have soap on all hand sinks to avoid employee contamination
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
PIC must be ensure employees clean vent hood filters to avoid cross contamination
DAL-6*38 Time/temperature controlled for safety food, slacking−2
front RI cooler unit slacking food temperature control of 40 or below must be replace or repair to avoid cross contamination
DAL-7*39 Cooking equipment free of encrusted grease−2

Base deductions−22 pts

Aug 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*06 Discard TCS if date marked exceeds temp & time−5
PIC must be discard food containers without proper food temperature of 40 F or below from inside WI cooler unit voluntary destruction and discarded food with not proper food temperature of 40 F or below to avoid cross contamination.
DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*02 Outfitter-Food Temperatures (Cold).−5
WI cooler broken 62 F not maintain proper food temperature of 40F or below must be replace or repair to proper condition

Basic (7)

−14 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-2*45 Premises:Cleaning, frequency and restrictions−2
PIC must be ensure kitchen area and prep area must be properly clean during operational hours
DAL-3*34 Devices to stun/electrocute flying insects−2
missing blue lights in all areas must be have blue lights to eliminate pest
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on some food containers inside cooler units must be have date mark on all food containers in all areas
DAL-6*39 Equipment in good repair and proper adjustment.−2
WI cooler broken must be replace or repair to proper condition to maintain food temperatures of 40 F or below
DAL-7*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets in all areas must be have sanitizer buckets at: 100 ppm chlorine concentration available during operational hours
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vent broken and dirty with soils, grease accumulations and dust must be clean or replace to avoid cross contamination must be change a/c filters

Base deductions−29 pts

Feb 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with stagnant water, food debris and solis accumulations cooler units in all areas must be clean to avoid cross contamination food surfaces dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and recycle containers as food containers must be use approved containers as food containers

Basic (8)

−16 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-2*34 Outer openings:closing holes, gaps−2
ceiling tiles with gaps in all areas ceiling tiles must be replace or repair to proper condition in all areas -closed gaps- to avoid cross contamination
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on some food containers must be date mark all food containers
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ceiling inside kitchen and prep areas with grease accumulations and soils deposits must be replace or repair to proper condition and avoid cross contamination walls dirty with grease drippings and soils accumulations must be clean to avoid cross contamination ceiling tiles on service areas -dining room- with bulges and with water marks must be replace or repair to proper condition
DAL-8*39 Cutting surfaces.−2
cutting boards surfaces with scratches and rough surfaces must be resurface to smooth and easy to clean food surfaces
DAL-9*43 Ventilation hood systems, adequacy−2
vent hood system failed to extract fumes from kitchen and ceiling areas creating grease condensation buildup on walls and ceiling PIC must be verified that vent hood system is working properly to avoid cross contamination by grease condensation and grease build up on kitchen areas
DAL-10*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units in all areas with rust and oxidation must be replace or repair to proper condition to avoid cross contamination
DAL-11*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at front prep area and kitchen prep area must be have sanitizer buckets at: 100 ppm chlorine concentration

Base deductions−31 pts

Aug 19

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN THE INTERIOR OF THE KITCHEN MICROWAVE

Basic (9)

−18 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
COOKED FOOD ITEMS NOT DATE MARKED (VOLUNTARILY DISCARDED )
DAL-3*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS FOR THE ESTABLISHMENT
DAL-4*35 Hair Restraints effective−2
ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
ICE SCOOP LAYING DIRECTLY IN THE ICE ( INSIDE THE BAR AREA FOUNTAIN DRINK ICE BIN )
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVER ( REACH IN COOLER ) HEAVY GREASE BUILD UP
DAL-7*45 Walls and ceilings, studs, joists, and rafters−2
REPLACE DAMAGED CEILING TILES DUE TO MOISTURE
DAL-8*47 Handwashing signage−2
HAND WASH SIGN ( MEN'S RESTROOM )
DAL-9*34 Insect control:prevent dead insects from food−2
FLIES PRESENT
DAL-10*31 No soap at handsink−2
AT THE HAND SINK IN THE BAR REA

Base deductions−23 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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