What is Restaurante Y Pupuseria LA Unica's health inspection score?

Restaurante Y Pupuseria LA Unica has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurante Y Pupuseria LA Unica last inspected?

Restaurante Y Pupuseria LA Unica was last inspected on June 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurante Y Pupuseria LA Unica have?

Restaurante Y Pupuseria LA Unica has 60 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurante Y Pupuseria LA Unica safe to eat at?

Restaurante Y Pupuseria LA Unica has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurante Y Pupuseria LA Unica serve?

Restaurante Y Pupuseria LA Unica serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurante Y Pupuseria LA Unica

Name: Restaurante Y Pupuseria LA Unica
Address: 7325 FERGUSON RD, Dallas, 75228
Rating: 58

7325 FERGUSON RD, Dallas

Data may be outdated — inspected 6/20/2023

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0Fair

American•East Dallas

Ranked #245 of 424 in East DallasBetter than 17% of american restaurants

Stable

9 inspections

Last: Jun 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

34 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% 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

7325 FERGUSON RD, Dallas, TX 75228

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

8 basic

Nov

May 2019

1 inspections

5 intermediate

10 basic

Jun 2019

1 inspections

4 basic

Jun

Jan 2020

1 inspections

1 intermediate

6 basic

Mar 2021

1 inspections

2 intermediate

2 basic

Mar

Sep 2021

1 inspections

2 intermediate

5 basic

Mar 2022

1 inspections

2 intermediate

3 basic

Mar

Dec 2022

1 inspections

1 intermediate

3 basic

Jun 2023

1 inspections

2 intermediate

2 basic

Jun

Inspection History

9 records on file

9 Routine

Jun 23

Routine InspectionLatestScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*10 A chemical sanitizer used: contact times criteria−5
Cl in 3CS at 0ppm. Use proper bleach/Cl
DAL-1*02 Cold Hold (41øF/45øF or below)−5
Prep cooler and items in prep cooler found at 50'f. Keep at 41'f or lower

Basic (2)

−4 pts

DAL-3*42 Dirty nonfood contact surfaces−2
Clean vent hood
DAL-4*43 Light bulbs, light shields provided−2
Replace light shields

Base deductions−14 pts

Dec 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Beef and cheese found at 45.9'f, keep at 41'f or lower

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark prepared RTE food
DAL-3*42 Dirty nonfood contact surfaces−2
Clean lights next to grill
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Store utensils 6" min off floor

Base deductions−11 pts

Mar 22

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside of microwave
DAL-2*18 Toxic items stored above food/utensils−5
Do not store bleach over flower

Basic (3)

−6 pts

DAL-3*34 Pest Control−2
Bugs seen in kitchen
DAL-4*42 Dirty nonfood contact surfaces−2
Clean cooler handel and bottom of RIC
DAL-5*45 Premises shall be maintained in good repair−2
Fix sanitizer drain stopper, clean outside trash.

Base deductions−16 pts

Sep 21

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Beef found at 53'f
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Beef found at 53'f

Basic (5)

−10 pts

DAL-3*29 Food thermometers provided and accessible−2
Provide thermometers for all coolers
DAL-4*31 Individual, disposable towels−2
No paper towels at hand washing station
DAL-5*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer solution
DAL-6*38 Thawing. under running water criteria - water velocity−2
Use approved thawing method (shrimp)
DAL-7*45 Premises shall be maintained in good repair−2
Fix small leak at 3CS

Base deductions−20 pts

Mar 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored on the same shelf adjacent to cooked rice
DAL-3*19 One Inch Air Gap−5
three comp sink

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
utensils stored in the designated hand wash sink
DAL-4*34 Pest control-routine inspections for−2
most recent pest service is from 6/2020

Base deductions−14 pts

Jan 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
ENSURE ALL TCS PRODUCTS CUT, COOKED PREPPED ARE DATED AND ITEMS PAST 7 DAYS( DAY 1= PREP DATED) ARE REMOVED
DAL-2*40 Store single-service item in original package−2
COFFEE FILTERS MUST BE PROTECTED
DAL-4*43 Ventilation hood-prevent grease dripping−2
CLEAN VENTS AT VENT HOOD
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN LIGHT SHIELDS, OUTSIDE EQUIPMENT TO BE FREE OF GREASE
DAL-6*39 Store equipment & utensils in a clean, dry place−2
KNIVES MUST BE STORED IN CLEAN DRY LOCATION
DAL-7*47 Handwashing signage−2

Base deductions−17 pts

Jun 19

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
Do not use plastic shopping bag as food storage. Do not re-use sour cream containers.
DAL-2*42 Dirty nonfood contact surfaces−2
Clean gaskets on RIC's, clean vent hood, clean ceiling around vent, clean ice buildup in RIF.
DAL-3*45 Premises shall be maintained in good repair−2
Repair/replace ceiling tiles to eliminate gaps
DAL-4*47 Health permit posted−2
Post permit in frame on wall

Base deductions−8 pts

May 19

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep cold hold 41 degrees F or lower. Pork mixture observed at 52.6 degrees F, and unit temp read 50 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed rotten ginger, tomatoes, peppers, and onions.
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw shelled eggs stored over RTE sauces, raw chicken stored over fish.
DAL-4*10 Clean Sight and Touch−5
Clean and sanitize inside microwave.
DAL-5*18 Toxic items stored above food/utensils−5
Do not store cleaners over food. Keep separated.

Basic (10)

−20 pts

DAL-6*27 Cooling method, criteria - using ice bath−2
Cool properly by placing food in smaller containers and into ice bath. Do not cool food by letting it sit out.
DAL-7*28 Do not exceed manuf. use by date−2
Observed milk expired 5/4/19.
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
Do not use shopping bag as food cover. Do not use foil as shelf liner. Plastic crates with small holes are not easily cleanable.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloth on prep table. Keep in sanitizer solution bucket.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of food and bottle of vinegar on floor. Keep 6 inches off floor.
DAL-11*38 Thawing. under running water criteria−2
Observed whole chicken thawing on counter at ambient temp. Thaw in refrigerator or in cool running water.
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep scoop handle out of ice.
DAL-13*40 Reuse of single service articles−2
No not re-use sour cream containers.
DAL-14*41 Food storage containers, identified with common name of food.−2
label all food containers with common name.
DAL-15*42 Dirty nonfood contact surfaces−2
Perform over all deep clean - shelves, vent hood, inside freezer, walls, outside of food containers, RIC doors, etc.

Base deductions−45 pts

Nov 18

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on top of a container of refried beans in the ric
DAL-5*02 Cold Hold (41øF/45øF or below)−5
raw eggs measured at 43 degrees F

Basic (8)

−16 pts

DAL-1*24 Food Labeling- with common name of the food−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
box of bananas stored on the floor in the dining area
DAL-4*40 Reuse of single service articles−2
reuse of containers to store food
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
ric measured at 47 degrees F
DAL-7*39 Keep utensils handles upright or protected−2
ice scoop
DAL-8*45Physical Facilities−2
grease observed on the ceiling directly above the food prep area
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
dust accumulation
DAL-10*47 Handwashing signage−2

Base deductions−26 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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