What is Taqueria LA Ventana's health inspection score?

Taqueria LA Ventana has a SafeDine safety score of 50 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 Ventana last inspected?

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

How many health violations does Taqueria LA Ventana have?

Taqueria LA Ventana has 61 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Ventana safe to eat at?

Taqueria LA Ventana has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria LA Ventana

Name: Taqueria LA Ventana
Address: 920 S HARWOOD ST #140, Dallas, 75201
Rating: 50

920 S HARWOOD ST #140, Dallas

Data may be outdated — inspected 7/27/2023

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0Fair

Downtown

Ranked #788 of 1000 in Downtown

Improving

8 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

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

+14 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

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920 S HARWOOD ST #140, Dallas, TX 75201

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

5 basic

Apr

Feb 2020

1 inspections

4 intermediate

4 basic

Sep 2020

1 inspections

4 intermediate

8 basic

Sep

Jan 2021

1 inspections

1 intermediate

6 basic

Jul 2021

1 inspections

1 intermediate

8 basic

Jul

Mar 2022

1 inspections

2 intermediate

Oct 2022

1 inspections

3 intermediate

7 basic

Oct

Jul 2023

1 inspections

1 intermediate

5 basic

Inspection History

8 records on file

8 Routine

Jul 23

Routine InspectionLatestScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 0ppm. repair dish washer

Basic (5)

−10 pts

DAL-2*31 Individual, disposable towels−2
no available paper towels at hand sink, provide
DAL-3*36 Cloths in-use for wiping between uses stored−2
place wet cloths back into sanitizer bucket when not in use.
DAL-4*39 Store clean utensils in a self-draining position−2
store ice buckets in self draining position.
DAL-5*42 Dirty nonfood contact surfaces−2
clean surfaces of equipment. clean gaskets of cold hold equipment, clean walls and ceilings
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
clean dust build up on intake vents

Base deductions−15 pts

Oct 22

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*05 Reheat 165øF--microwave−5
OBSERVED BLACKBEANS AT 88F, EMPLOYEES OBSERVED RE-HEATING IN HOT HOLD UNIT. PROPER PROCEDURES FOR REHEATING WAS EXPLAINED TO EMPLOYEES. REHEAT TO 165F WITHIN 2 HOURS BEFORE HOT HOLDING 135F OR GREATER.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED IN DRAWER OVER COOKED BURGER. FOLLOW PROPER SHELVING ORDER.
DAL-3*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK AT HAND SINK NEXT TO 3 COMP SINK AND AT BAR.

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
REGISTER FOOD MANAGER CERTIFICATES WITH CITY OF DALLAS AND POST. A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL HOURS OF OPERATION. NOT PRESENT AT TIME OF INSPECTION.
DAL-5*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED. MAINTAIN ON FILE AT LOCATION TO PRESENT UPON INSPECTION.
DAL-6*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS TO TEST DISH MACHINE CONCENTRATION, LEVEL 50-100PPM.
DAL-7*33 Remove soils from equipment & utensils−2
HANG MOP OR STORE INVERTED WHEN NOT IN USE.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED 2 FEMALE EMPLOYEES BOTH EATING UPON ARRIVAL. OBSERVED EMPLOYEES WITH EXCESSIVE JEWELRY ON HANDS AND ARMS, ONLY SINGLE/PLAIN BAND RING ALLOWED.
DAL-9*42 Dirty nonfood contact surfaces−2
DUSTY FRP WALL OBSERVED OVER 3 COMP SINK.
DAL-10*45 Floor& wall junctures- coved & sealed−2
SEAL 3 COMP. SINK TO THE WALL PROPERLY AS WELL AS DISH MACHINE TABLE.

Base deductions−29 pts

Mar 22

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs over RTE raw eggs over chips raw beef over raw shrimp raw chicken over pork
DAL-2*10 Clean Sight and Touch−5
dirty can opener blade algae in the ice machine

Base deductions−10 pts

Jul 21

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
All hot foods must be held at the proper temporature-135'f

Basic (8)

−16 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Large pots of food observed on the floor
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drinking cups on the kitchen/prep area
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wet wiping towels must be properly stored
DAL-5*33 Sanitizing solution intergrated in dish. machine−2
Sanitizer at the dish machine area-not dispensing
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store ice scoop in a sanitized container/surface
DAL-7*22 Accredited food handler certificate - 60 days−2
All food staff must obtain food handler cards
DAL-8*45 Premises shall be maintained in good repair−2
Replace damaged light shield above handsink-food prep area
DAL-9*24 Food Labeling- with common name of the food−2
label food squeeze bottles at cookline

Base deductions−21 pts

Jan 21

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty with grease accumulations, food debris and soils deposits must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level sanitizer bucket must be 6 inches out the floor level
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils and grease deposits must be clean to avoid cross contamination
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
missing lids on fry machines must be have lids or covers to protect oil from contamination warmer lines missing covers or lids must be have covers or lids to maintain food temperatures
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and general floors with grease spills and soils accumulations must be clean to avoid contamination ceiling dirty with soils deposits, grease accumulations and dust must be clean to avoid cross contamination
DAL-6*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-7*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41−2
PIC must be ensure RI cooler units -front kitchen area- maintain food temperature of 40 F or below

Base deductions−17 pts

Sep 20

Routine InspectionScore: 79

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 48.1F and guac observed at 47.1F.
DAL-2*10 Clean Sight and Touch−5
heavy grime in ice machine and in chip container.
DAL-3*19 Water & Plumbing in good repair- per code−5
leak coming from ice machine, repair.
DAL-4*20 Grease Trap Tickets−5
missing Grease Trap Tickets.

Basic (8)

−16 pts

DAL-5*32 Can openers-cleanability−2
heavy grime build up on can opener, clean and sanitize.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
heavy amount of pest observed in ware wash area, remove harboring conditions.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers left uncovered in kitchen, cover.
DAL-8*39 Store all equipment & utensil covered or inverted−2
cover large pots or stored inverted.
DAL-9*40 Store single-service item in original package−2
store to go plates inverted to prevent potential contamination.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
clean walls and ceiling tiles. clean equipment surfaces.
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
dust observed on intake vents, clean.
DAL-12*47 RFSM Certificate - Not Display−2
post rfsm certificate.

Base deductions−36 pts

Feb 20

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Cilantro can't be stored adjacent to or below raw meats.
DAL-2*10 Clean Sight and Touch−5
Ice machine needs cleaning (mold)
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*20 Grease Trap Tickets−5
Provide a grease trap manifest within the past 3 months.

Basic (4)

−8 pts

DAL-5*21 RFSM - Not On Site−2
Obtain and display an RFSM certificate.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Observed fruit flies in the back room.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food boxes must not be stored on the floor.
DAL-8*42 Dirty nonfood contact surfaces−2
Stains and spill residue in cooling units.

Base deductions−28 pts

Apr 19

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
DAL-5*14 When to wash hands before donning new gloves−5

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*39 Soda nozzles and ice bin clean as specified−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Handwashing signage−2

Base deductions−20 pts

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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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