What is Taqueria LA Esperanza's health inspection score?

Taqueria LA Esperanza has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria LA Esperanza last inspected?

Taqueria LA Esperanza was last inspected on January 29, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Esperanza have?

Taqueria LA Esperanza has 67 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Esperanza safe to eat at?

Taqueria LA Esperanza has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria LA Esperanza serve?

Taqueria LA Esperanza serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria LA Esperanza

Name: Taqueria LA Esperanza
Address: 2992 WALNUT HILL LN STE #B, Dallas, 75229
Rating: 47

2992 WALNUT HILL LN STE #B, Dallas

Data may be outdated — inspected 1/29/2024

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0Poor

Mexican•North Dallas

Ranked #419 of 566 in North DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Jan 29, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

2992 WALNUT HILL LN STE #B, Dallas, TX 75229

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Violation Timeline

May 2019

1 inspections

1 intermediate

5 basic

May

Nov 2019

1 inspections

2 intermediate

4 basic

Apr 2020

1 inspections

4 intermediate

2 basic

Apr

Oct 2020

1 inspections

2 intermediate

1 basic

Apr 2021

1 inspections

4 intermediate

4 basic

Apr

Nov 2021

1 inspections

3 intermediate

6 basic

May 2022

1 inspections

4 intermediate

6 basic

May

Jan 2023

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

1 intermediate

5 basic

Jul

Jan 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
Employee picking up tortillas with bare hands (provide gloves or tongs)
DAL-2*19 Water & Plumbing in good repair- per code−5
leaky faucet in 3 compartment sink

Basic (6)

−12 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items in cooler
DAL-4*21 RFSM - Not On Site−2
food manager not on site
DAL-5*22 Accredited food handler certificate - 60 days−2
update food handlers certificate for employees
DAL-6*45 Dressing areas:Lockers−2
cannot store phone on cutting board
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean the floor
DAL-8*43 Light bulbs, light shields provided−2
light out under vent hood

Base deductions−22 pts

Jul 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*03 Food products not maintained at 135øF or above−5
maintain hot holding temperature at 135 or higher (cactus at 110)

Basic (5)

−10 pts

DAL-1*43 Light bulbs, light shields provided−2
repair/replace light bulb under vent hood
DAL-2*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-3*22 Accredited food handler certificate - 60 days−2
update food handlers certificates for employees
DAL-4*42 Dirty nonfood contact surfaces−2
clean equipment
DAL-6*47 Handwashing signage−2
provide employee hand washing sign for restroom

Base deductions−15 pts

Jan 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw beef before prepared salsas
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Maintain cold hold temperatures at 41 or below for time sensitive foods.

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Drying Mops-air dry−2

Base deductions−16 pts

May 22

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
Fix leaking on 3-compartment sink.
DAL-5*02 Untreated shell eggs need to be at 45§F or <−5
raw shelled eggs left at room temperature
DAL-6*10 Clean Sight and Touch−5
resurface cutting board and clean to sight and touch
DAL-8*03 Food products not maintained at 135øF or above−5
Meats were found being held below 135 degrees fahrenheit.

Basic (6)

−12 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
Vent hood light not working.
DAL-2*21 RFSM - Not On Site−2
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Don't use wiping cloths to store food, must use food grade material.
DAL-7*39 Equipment in good repair and proper adjustment.−2
Re-seal caulk around 3-compartment sink and hand sink.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Water damage on ceiling tiles, walls covered with grease, and 3-compartment sink has excessive grime build-up.
DAL-10*35 Hair Restraints effective−2
Must use either hair net or caps when in the food prep area

Base deductions−32 pts

Nov 21

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands as often as necessary during prep−5
DAL-5*03 Food products not maintained at 135øF or above−5
DAL-6*19 Water & Plumbing in good repair- per code−5
Leak at 3 comp sink

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*37 Food, utensils & equip under other sources−2
Employee drink in cooler
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide employee illness policy
DAL-9*43 Light - 50 foot : Food and utensils area−2
Vent hood

Base deductions−27 pts

Apr 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-6*03 Food products not maintained at 135øF or above−5
DAL-8*19 Water & Plumbing in good repair- per code−5
Repair faucet leak at 3 comp sink

Basic (4)

−8 pts

DAL-2*37 Food, utensils & equip under other sources−2
Do not store employee drink with other food items in reach in cooler
DAL-3*43 Light - 50 foot : Food and utensils area−2
Provide light at vent hood
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−28 pts

Oct 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
bucket sanitizer conc. observed at 5ppm

Basic (1)

−2 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−12 pts

Apr 20

Routine InspectionScore: 84

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*10 Food thermometer cleaned before use−5
DAL-3*20 Grease Trap Tickets−5
DAL-4*03 Food products not maintained at 135øF or above−5
DAL-6*19 Water & Plumbing in good repair- per code−5
Repair faucet leak at 3 comp sink

Basic (2)

−4 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Do not store eggs in hand sink
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−24 pts

Nov 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
eggs stored above ready to eat foods
DAL-6*10 Sanitization after Cleaning−5
washing dishes without sanitizing

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
reach in cooler items not date marked
DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping cloth kept outside sanitation bucket
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*22 Handlers-Certificate Not On Site−2
staff must have handler certificate

Base deductions−18 pts

May 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*05 Rapidly reheat 165øF for hot holding−5
Heating foods in the warmer

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*47 RFSM Certificate - Not Display−2

Base deductions−15 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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