What is Taqueria LA Providencia's health inspection score?

Taqueria LA Providencia has a SafeDine safety score of 44 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 Providencia last inspected?

Taqueria LA Providencia was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Providencia have?

Taqueria LA Providencia has 72 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Providencia safe to eat at?

Taqueria LA Providencia has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria LA Providencia

Name: Taqueria LA Providencia
Address: 206 S MADISON AVE, Dallas, 75208
Rating: 44

206 S MADISON AVE, Dallas

Data may be outdated — inspected 10/27/2023

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Oak Cliff

Ranked #322 of 400 in Oak Cliff

Declining

8 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-17 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

206 S MADISON AVE, Dallas, TX 75208

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2019

1 inspections

2 intermediate

8 basic

Feb

Aug 2019

1 inspections

3 intermediate

4 basic

Apr 2020

1 inspections

2 intermediate

2 basic

Apr

Jan 2021

1 inspections

3 intermediate

8 basic

Aug 2021

1 inspections

4 intermediate

11 basic

Aug

Sep 2022

1 inspections

1 intermediate

6 basic

Mar 2023

1 inspections

1 intermediate

6 basic

Mar

Oct 2023

1 inspections

1 intermediate

10 basic

Inspection History

8 records on file

8 Routine

Oct 23

Routine InspectionLatestScore: 85

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-5*14 When to wash hands−5

Basic (10)

−20 pts

DAL-1*40 Single use articel wrapped or dispensed−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*45 Drying Mops-air dry−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*27 Cooling, heating, and holding capacities. Equipment−2
DAL-10*34 Pest Control−2
DAL-11*39 Store all equipment & utensil covered or inverted−2

Base deductions−25 pts

Mar 23

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet wiping towels in a sanitizing bucket
DAL-2*42 Dirty nonfood contact surfaces−2
continue to clean deep all surfaces of cooking equipment
DAL-3*45 Premises shall be maintained in good repair−2
replace damaged ceiling kitchen area, damaged
DAL-4*32 Damaged Equipment−2
rubber gaskets on ric kitchen/stove observed not in good repair ric near stove
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*39 Store all equipment & utensil covered or inverted−2
invert single service articles when not used

Base deductions−17 pts

Sep 22

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
bare hand contact with avocado

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
no paper towels
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
DAL-4*27 Cool TCS foods using proper methods−2
soup and pork cooling at room temperature
DAL-5*21 RFSM - Not On Site−2
must register food manager course with the city of dallas
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
roaches in kitchen area

Base deductions−17 pts

Aug 21

Routine InspectionScore: 73

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*14 Wash hands after all other activities−5
LACK OF HAND WASHING AFTER KILLING ROACH WITH HANDS
DAL-7*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS
DAL-11*19 One Inch Air Gap−5
PROVIDE AT 3 COMP SINK
DAL-15*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (11)

−22 pts

DAL-2*47 Health permit posted−2
POST IN CUSTOMER VIEW
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
HANDLES STORED IN FOOD ITEMS
DAL-4*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING EXPOSED TO MOISTURE
DAL-5*34 Pest control-routine inspections for−2
NO PEST CONTROL PROVIDED
DAL-6*27 Cooling method, criteria - smaller portions−2
OBSERVED STORING IN LARGE POTS
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMER FOOD ITEMS
DAL-9*31 Handwashing lavatory - allow convenient−2
PROVIDE IN RESTROOM
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-12*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVE SEVERAL LIVE ROACHES IN ESTABLISHMENT: HARBORING IN PAPER TOWEL DISPENSER
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-14*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING

Base deductions−42 pts

Jan 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS IN RIC
DAL-5*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING

Basic (8)

−16 pts

DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-4*21 RFSM - Not On Site−2
DAL-6*39 Store all equipment & utensil covered or inverted−2
INVERT ALL UTENSIL & EQUIPMENT
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR
DAL-8*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-9*35 Hair Restraints effective−2
DAL-10*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-11*45 Premises shall be maintained in good repair−2
PROVIDE TOILET SEAT IN RESTROOM

Base deductions−31 pts

Apr 20

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*18 Use toxic according to manufacturer direction−5
DAL-2*20 Grease Trap Tickets−5

Basic (2)

−4 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*22 Washing hands only at a designated hand sink−2

Base deductions−14 pts

Aug 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-3*02 Outfitter-Food Temperatures (Cold).−5
RI cooler unit 58 F must be have proper food temperature 40 F or below to avoid cross contamination
DAL-5*10 Clean Surface Different Foods−5
food surfaces on all areas dirty with soils and grease accumulations clean all food services areas to avoid cross contamination

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
ceiling tiles broken with water marks and bulging on all areas must be replace or repair to proper condition
DAL-4*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
walls ceiling and floors dirty with soils accumulations and grease residues must be clean all areas to avoid contamination during operational hours as well sanitize
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level inside 3c sink area must be have sanitizer bucket at 6 inches out the floor level

Base deductions−23 pts

Feb 19

Routine InspectionScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
rice 108 F meat 106 F beans 112 F food must be maintain at 136 F as public health control
DAL-7*06 Discard if TCS is in container w/ no date or day−5
PIC ensure dispose food containers with out date or day mark

Basic (8)

−16 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty must be clean vent hood to avoid dripping and grease accumulations and avoid cross contamination
DAL-2*33 Detergent-sanitizer must be approved−2
mixing detergent and sanitizing solutions must be use only sanitizing solutions properly prepared at sanitizer buckets
DAL-3*45 Premises:Cleaning, frequency and restrictions−2
floors walls and ceiling dirty with soils accumulations, grease residues and dust contamination on all areas must be clean to avoid cross contamination
DAL-4*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
expired date marks on food containers must be have current date marking on all food containers to avoid cross contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
encrusted cooking equipment utensils with grease accumulations and soils accumulations must be replace or repair to avoid cross contamination
DAL-8*31 Handwashing lavatory - accessible−2
block hand washing with utensils on top of hand sink hand sink must be accessible to clean hands only to avoid cross contamination
DAL-9*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of Chlorine front sanitizer bucket must be have 100 ppm of Chlorine concentration
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
visible presence of insects - roaches - must be contact pest management to eliminate pest use as public hazard control

Base deductions−26 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants