What is Tacos LA Banqueta Puro D.f.'s health inspection score?

Tacos LA Banqueta Puro D.f. has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tacos LA Banqueta Puro D.f. last inspected?

Tacos LA Banqueta Puro D.f. was last inspected on August 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos LA Banqueta Puro D.f. have?

Tacos LA Banqueta Puro D.f. has 48 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos LA Banqueta Puro D.f. safe to eat at?

Tacos LA Banqueta Puro D.f. has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tacos LA Banqueta Puro D.f.

Name: Tacos LA Banqueta Puro D.f.
Address: 1305 N CARROLL AVE, Dallas, 75204
Rating: 59

1305 N CARROLL AVE, Dallas

Data may be outdated — inspected 8/17/2023

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0Fair

Uptown

Stable

9 inspections

Last: Aug 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

1305 N CARROLL AVE, Dallas, TX 75204

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Violation Timeline

Apr 2019

1 inspections

5 intermediate

5 basic

Apr

Oct 2019

1 inspections

3 intermediate

5 basic

Apr 2020

1 inspections

6 basic

Apr

Dec 2020

1 inspections

1 intermediate

2 basic

May 2021

1 inspections

1 intermediate

5 basic

May

Nov 2021

1 inspections

5 basic

Jun 2022

1 inspections

1 intermediate

2 basic

Jun

Dec 2022

1 inspections

1 intermediate

1 basic

Aug 2023

1 inspections

1 intermediate

4 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
SERVICE GREASE TRAP ASAP & EVERY 90 DAYS THERE AFTER

Basic (4)

−8 pts

DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER (50-100PPM)
DAL-3*32 Maintain in Good Repair−2
REPLACE TORN GASKET ON WIC &RIC UNITS WHERE NEEDED
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
BOXES OF TORTILLAS OBSERVED STORED ON THE FLOOR INSIDE WIC
DAL-5*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
SEAL BOTTOM OF BACK DOOR PROPERLY 7 LARGE GAP OBSERVED

Base deductions−13 pts

Dec 22

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Ground meat found at 50'f, keep at 41'f or lower

Basic (1)

−2 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark salsa

Base deductions−7 pts

Jun 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Beef found at 50'f keep at 41'f or lower

Basic (2)

−4 pts

DAL-2*38 Thawing. under running water criteria - water velocity−2
Thaw chicken under cool running water
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep utensil handles out of food

Base deductions−9 pts

Nov 21

Routine InspectionScore: 95

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store boxes of food on floor
DAL-2*38 Thawing. under running water criteria - water velocity−2
Use approved thawing method
DAL-3*39 Store all equipment & utensil covered or inverted−2
Store utensils inverted
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floor next to grill
DAL-5*45 Premises shall be maintained in good repair−2
Fix small leak at handsink and 3 compartment sink

Base deductions−10 pts

May 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean shelves throughout. Clean shelf inside RIF. Clean exterior of equipment.

Basic (5)

−10 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*45 Premises shall be maintained in good repair−2
Repair holes in wall.
DAL-6*44 Maintaining refuse areas and enclosures−2

Base deductions−15 pts

Dec 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw pork stored with raw chicken in the walk in cooler

Basic (2)

−4 pts

DAL-2*29 Sanitizing solutions, testing devices−2
quat test strips needed
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
dust accumulation on fan blowing directly on food products

Base deductions−9 pts

Apr 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
Fly activity observed.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee personal drinks in designated area.
DAL-3*42 Dirty nonfood contact surfaces−2
Maintain cleaning of table surfaces (grease stains). Clean buildup in RIF.
DAL-4*32 Equipment and Utensils Durability and Strength−2
Do not line shelves with foil.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*45 Premises shall be maintained in good repair−2
Repair RIC door.

Base deductions−12 pts

Oct 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
RAW SHELLED EGGS 47 DEGREE F, CHEESE 47 DEGREE F
DAL-4*18 Licensed pest control applicator only−5
NO HOT SHOT IN RESTAURANT MUST USE PEST CONTROL PERSON-COS
DAL-5*10 Clean Sight and Touch−5
CLEAN INSIDE COOLER DRAWER

Basic (5)

−10 pts

DAL-1*32 Thermometer in good condition or discarded−2
REPLACE THERMOMETER IN COOLER WITH CHEESE
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN FAN IN PREP AREA, IN RESTROOM
DAL-6*39 Store all equipment & utensil covered or inverted−2
INVERT BOATS AND PLATES
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR EMPLOYEE ITEMS- LABEL
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORED 6 IN ABOVE GROUND

Base deductions−25 pts

Apr 19

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
beef 77.2 & 76.3 f. streak 123.7F, Chicken 121.5F
DAL-2*19 Water & Plumbing in good repair- per code−5
leaking @ 3 comp sink
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement
DAL-8*18 Toxic items stored above food/utensils−5
Toxics stored with food
DAL-10*02 Cold Hold (41øF/45øF or below)−5
s. cheese 46.6 & 45.07

Basic (5)

−10 pts

DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
clean air vent
DAL-4*36 Cloths in-use for wiping between uses stored−2
provide hand washing sign at all hand sinks
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floors
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-9*45 Premises shall be maintained in good repair−2
repair ceiling

Base deductions−35 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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