What is Taqueria LA Union's health inspection score?

Taqueria LA Union has a SafeDine safety score of 43 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 Union last inspected?

Taqueria LA Union was last inspected on October 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Union have?

Taqueria LA Union has 84 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Union safe to eat at?

Taqueria LA Union has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria LA Union

Name: Taqueria LA Union
Address: 6326 C F HAWN FRWY, Dallas, 75217
Rating: 43

6326 C F HAWN FRWY, Dallas

Data may be outdated — inspected 10/16/2023

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0Poor

Pleasant Grove

Ranked #259 of 371 in Pleasant Grove

Declining

10 inspections

Last: Oct 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-15 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

6326 C F HAWN FRWY, Dallas, TX 75217

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Violation Timeline

Jul 2019

1 inspections

3 intermediate

9 basic

Jul

Aug 2019

1 inspections

1 intermediate

6 basic

Feb 2020

1 inspections

2 intermediate

9 basic

Feb

Aug 2020

1 inspections

1 intermediate

5 basic

Feb 2021

1 inspections

3 intermediate

6 basic

Feb

Aug 2021

1 inspections

3 intermediate

8 basic

Feb 2022

1 inspections

1 intermediate

5 basic

Feb

Oct 2022

1 inspections

4 basic

Apr 2023

1 inspections

1 intermediate

6 basic

Apr

Oct 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-7*15 Contact RTE Products w/ Bare Hands−5
do not touch rte food tortilla with bare hands
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above cooked rte food in cooler

Basic (8)

−16 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
no light in the back storage room
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves, freezers,
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-5*45 Premises shall be maintained in good repair−2
repair ceiling tiles in the kitchen-repaint, cover all holes and gaps,
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor in storage room
DAL-8*32 Damaged Equipment−2
repair tortilla machine on front
DAL-9*34 Pest control-routine inspections for−2
observed roaches in the storage room and kitchen
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only

Base deductions−31 pts

Apr 23

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*18 Use toxics according to additional condition−5
sanitizer bucket-solution/bleach too strong more than 200 ppm reduce to 100 ppm

Basic (6)

−12 pts

DAL-1*43 Light bulbs, light shields provided−2
replace non working light bulb in cooler
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensil with handle to scoop food-no bowl
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers inside, clean shelve above 3 com sink, shelve under microwave, clean mcrowave
DAL-4*34 Pest control-routine inspections for−2
observed roaches above 3 com sink
DAL-6*22 Washing hands only at a designated hand sink−2
observed employee washed hands at 3 com sink use hand sink to wash hands
DAL-7*45 Premises shall be maintained in good repair−2
cover all holes, gaps behind equipment, cove base needs be in good repair, ceiling tiles need be in good repair, repair broken floor tiles

Base deductions−17 pts

Oct 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean cooler, freezer
DAL-2*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-3*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink wash rinse sanitize air dry
DAL-4*39 Equipment in good repair and proper adjustment.−2
check faucet on 3 com sink

Base deductions−8 pts

Feb 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
raw eggs 74.6 degrees f

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, clean ice machine
DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-3*45 Premises shall be maintained in good repair−2
repair damaged wall tiles, cove base, faucet on 3 com sink
DAL-4*22 Washing hands only at a designated hand sink−2
observed employee washed hands in 3 com sink, wash hands at hand sink
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap at entrance door

Base deductions−15 pts

Aug 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
repair leaking faucet on 3 com sink
DAL-6*02 Cold Hold (41øF/45øF or below)−5
ham 53 degrees f
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 ppm

Basic (8)

−16 pts

DAL-1*32 Damaged Equipment−2
reach in freezer 60 degrees f
DAL-2*42 Dirty nonfood contact surfaces−2
clean freezers, cooler inside
DAL-3*34 Pest control-routine inspections for−2
observed roach in freezer
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed coffee filters in hand sink
DAL-8*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-9*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no standing water
DAL-10*21 RFSM - Not On Site−2
manager not on site
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
food sit on floor

Base deductions−31 pts

Feb 21

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
rice 116 degrees f
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking faucet on 3 com sink
DAL-8*10 Sanitization after Cleaning−5
sanitization after cleaning

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide
DAL-3*45 Premises shall be maintained in good repair−2
keep premises in good repair (ceiling, wall edges, cove base)
DAL-4*33 Rinsing procedures - 3 compartment sink−2
wash rinse sanitize air drying
DAL-5*34 Outer openings:closing holes, gaps−2
gap at entrance door
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket off floor
DAL-9*35 Hair Restraints effective−2

Base deductions−27 pts

Aug 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*15 Contact RTE Products w/ Bare Hands−5
do not touch rte food with bare hands

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedures about vomiting/diarrhea event
DAL-3*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
provide food handler cards
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at door
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food/drinks

Base deductions−15 pts

Feb 20

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW PRODUCT (BEEF AND PORK) STORED ABOVE RTE FOOD

Basic (9)

−18 pts

DAL-1*22 Handlers-Certificate Not On Site−2
employees need to have food handler cards
DAL-2*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-3*34 Outer openings:closing holes, gaps−2
repair gap at door
DAL-4*42 Dirty nonfood contact surfaces−2
clean coolers, sinks
DAL-6*33 Sink used to wash cloths/produce or thaw food−2
use approved sink to wash produce or thaw food, not mop sink
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-10*32 Equipment and Utensils Durability and Strength−2
use approved food storage equipment-no chairs
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide vomiting/diarrhea event procedures

Base deductions−28 pts

Aug 19

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine exposure time table−5
SANITIZING BUCKET ( BLEACH ) OVER 100 PPM TOO STRONG DILUTE WITH MORE WATER

Basic (6)

−12 pts

DAL-2*22 Handlers-Certificate Not On Site−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINKS RESTING ON FOOD PREPARATION SURFACES
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN UPPER REACH IN COOLER DOOR GASKET
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR DAMAGED FLOOR TILES ( KITCHEN )
DAL-6*34 Outer openings:closing holes, gaps−2
VISIBLE GAP UNDER THE FRONT ENTRANCE ( DOOR ) TO ESTABLISHMENT
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PERSONAL CELL PHONE RESTING ON A FOOD PREPARATION TABLE

Base deductions−17 pts

Jul 19

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SALSAS HELD AT 57.8 F AND 70.8 F
DAL-2*03 Food products not maintained at 135øF or above−5
HOT HOLD: COOKED BEEF HELD AT 109.0 F AND 123.6 F
DAL-12*20 Grease Trap Tickets−5
NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
COOKED FOOD ITEMS NOT DATE MARKED AND CUT CABBAGE ( REACH IN COOLER )
DAL-5*31 Individual, disposable towels−2
NO PAPER TOWELS AT THE FRONT HAND SINK
DAL-6*34 Pest Control−2
NO PEST CONTROL RECORDS ON SITE
DAL-7*35 Hair Restraints effective−2
KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS
DAL-8*36 Cloths in-use for wiping between uses stored−2
SANITIZING TOWELS RESTING ON WOODEN CUTTING BOARD IN KITCHEN
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
DUSTY INTAKE VENTS IN KITCHEN AND RESTROOMS
DAL-10*47 Other Violations−2
SMALL CHILD BEHIND THE COUNTER OF THE RESTAURANT
DAL-11*22 Handlers-Certificate Not On Site−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF

Base deductions−33 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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