What is Taqueria Los Altos DE Jalisco #3's health inspection score?

Taqueria Los Altos DE Jalisco #3 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 Los Altos DE Jalisco #3 last inspected?

Taqueria Los Altos DE Jalisco #3 was last inspected on February 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Los Altos DE Jalisco #3 have?

Taqueria Los Altos DE Jalisco #3 has 100 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Los Altos DE Jalisco #3 safe to eat at?

Taqueria Los Altos DE Jalisco #3 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 Los Altos DE Jalisco #3 serve?

Taqueria Los Altos DE Jalisco #3 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Los Altos DE Jalisco #3

Name: Taqueria Los Altos DE Jalisco #3
Address: 7827 LAKE JUNE RD, Dallas, 75217
Rating: 47

7827 LAKE JUNE RD, Dallas

Data may be outdated — inspected 2/27/2024

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0Poor

Mexican•Pleasant Grove

Ranked #238 of 371 in Pleasant GroveBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Feb 27, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

26 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

22x

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

-2 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

+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

7827 LAKE JUNE RD, Dallas, TX 75217

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Violation Timeline

Dec 2019

1 inspections

4 intermediate

7 basic

Dec

Jun 2020

1 inspections

3 intermediate

8 basic

Dec 2020

1 inspections

1 intermediate

6 basic

Dec

Jun 2021

1 inspections

6 intermediate

7 basic

Jul 2021

1 inspections

2 intermediate

8 basic

Jul

Jan 2022

1 inspections

1 intermediate

9 basic

Jul 2022

1 inspections

3 intermediate

8 basic

Jul

Feb 2023

1 inspections

9 basic

Aug 2023

1 inspections

1 intermediate

9 basic

Aug

Feb 2024

1 inspections

8 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cooked rice and fan cover food
DAL-3*39 Store all equipment & utensil covered or inverted−2
invert plates
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves remove card board from shelves-do not use as liner remove cardboard-used as barrier between chemical shelves and drinks
DAL-5*27 Cooling method, criteria - placing the food in shallow pans−2
placing food in shallow pans
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-7*45 Premises shall be maintained in good repair−2
repair cove base around walls, repair damaged wall panels, replace damaged ceiling tiles, observed open ceiling tiles
DAL-8*34 Pest Control−2
observed flies

Base deductions−16 pts

Aug 23

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-4*18 Toxic items labeling for original container−5
spray bottle needs label to identify

Basic (9)

−18 pts

DAL-1*45 Floors/walls/ceilings approved carpeting−2
Replace damaged ceiling tiles. Repair baseboard under 3 comp. sink, Mop in proper storage.
DAL-2*47 Permit/license posted−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Ice exposed - needs cover. All foods need to be covered. . Also, needs to be 6 inches from the ground.
DAL-5*42 Dirty nonfood contact surfaces−2
Shelves need cleaning . Floors/ walls . Clean crystals in RIC
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
Rice needs a proper cooling method, not using fan instead place in cooler (shallow pan/ice)
DAL-7*32 Damaged Equipment−2
Use machine door damaged; plates chipped, serving bowls, serving bowls and gasket seals (WIC)
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
Door gap needs to be closed completely
DAL-9*44 Frequency. Refuse, recyclables/returnables removed−2
Oil barrel ibn back needs cleaning . No outside residue.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
No plate as utensils in rice container, clean soda nozzle, sink barrier to racks.( needs a division)

Base deductions−23 pts

Feb 23

Routine InspectionScore: 90

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting boards
DAL-2*35 Hair Restraints effective−2
cover hair
DAL-3*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
separate cut and uncut fruits and vegetables
DAL-4*45 Premises shall be maintained in good repair−2
repair base board, caulk around sinks
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves in walk in coolers, coolers inside
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap around doors
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thaw foods under cold running water
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
provide tortilla press machine metal not wood rusty shelves
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket

Base deductions−18 pts

Jul 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
chemical spray bottles not labeled
DAL-5*05 Rapidly reheat 165øF for hot holding−5
reheat food product 165 degrees f and place on hot holding table
DAL-9*10 Clean Sight and Touch−5
clean ice machine, clean cutting boards, can opener

Basic (8)

−16 pts

DAL-2*32 Damaged Equipment−2
broken lid on ice machine and freezer replace damaged gaskets around cooler doors replace damaged cutting boards
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark food for 7 days only
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-7*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-8*42 Dirty nonfood contact surfaces−2
clean coolers, shelves,
DAL-10*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor

Base deductions−31 pts

Jan 22

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-9*10 Clean Sight and Touch−5
Clean cut board with blood from meat products. Clean utensils

Basic (9)

−18 pts

DAL-1*43 Light bulbs, light shields provided−2
Replace light and provide light shield under vent hood
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Overload food in reach in cooler
DAL-3*44 Trash can provided for papertowel waste−2
Trash can must be provided for paper towel at hand sink
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
Cloths can not be used to catch grease on vent hood
DAL-5*32 Damaged Equipment−2
Repair broken lid on freezer
DAL-6*27 Cooling method, criteria - using ice bath−2
Food must be cooled rapidly using ice bath
DAL-7*39 Cutting surfaces.−2
Resurface cutting boards
DAL-8*42 Dirty nonfood contact surfaces−2
Gaskets and shelves needs to be clean
DAL-10*34 Outer openings:closing holes, gaps−2
Repair gap at front entry door

Base deductions−23 pts

Jul 21

Follow-up InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm checked twice

Basic (8)

−16 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottle
DAL-4*45 Premises shall be maintained in good repair−2
premises needs to be in good repair (ceiling tiles, base boards, floor, etc)
DAL-5*32 Equipment and Utensils Durability and Strength−2
use approved food containers (metal or plastic) not shopping bags
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-7*39 Air-drying required after cleaning & sanitiziing−2
air drying required after washing utensils
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves in walk in coolers, reach in coolers, clean gaskets

Base deductions−26 pts

Jun 21

Routine InspectionScore: 74

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
cold food on front cooler not provide 41 degrees f or below ham 49, pico de gallo 50.6, potato 52 degrees f
DAL-3*15 Contact RTE Products w/ Bare Hands−5
observed employee touch rte food (tortillas) with bare hands
DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-6*03 Food products not maintained at 135øF or above−5
hot food on hot holding table not provide 135 degrees f or above beans 120, pork 114, rice 122.8, soup 122.3 degrees f
DAL-7*14 When to wash hands before donning new gloves−5
observed employee put gloves on without washing hands
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm chlorine

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets,
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*45 Premises shall be maintained in good repair−2
keep premises in good condition
DAL-10*32 Equipment and Utensils Multiuse Materials durable−2
do not use wooden tortilla press machine replace rusty shelves in walk in cooler
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink sit on prep table
DAL-13*34 Outer openings:closing holes, gaps−2
repair gaps around doors

Base deductions−44 pts

Dec 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (6)

−12 pts

DAL-2*23 No Water−2
no water at hand sink next to ice machine
DAL-3*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks-open containers on prep table
DAL-5*39 Cutting surfaces.−2
cutting boards
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food cotainers
DAL-7*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves

Base deductions−17 pts

Jun 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-9*15 Contact RTE Products w/ Bare Hands−5
observed employee touch rte food (cooked tortillas) with bare hands
DAL-11*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm chlorine (checked twice) 3 com sink 10 ppm chlorine

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, microwaves, clean can opener surroundings
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler
DAL-4*31 Individual, disposable towels−2
provide paper towels at hand sink
DAL-5*22 Washing hands only at a designated hand sink−2
observed employee washed hands at 3 com sink, use hand sink to wash hands only
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
observed frozen food product sit on room temperatures
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
frozen food stored under hand sink next to ice machine
DAL-8*34 Pest control-routine inspections for−2
observed flies in kitchen
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food items and drinks

Base deductions−31 pts

Dec 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw foods stored above cooked meats and RTE foods
DAL-2*10 Clean Sight and Touch−5
mold on ice machine
DAL-3*15 Bare hands contact with ready-to-eat foods−5
DAL-4*18 Toxic items labeling-non original container−5
label spray bottles

Basic (7)

−14 pts

DAL-5*32 Maintain in Good Repair−2
taped gaskets and a broken ice machine door
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal beverages in food prep area
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*39 Store equipment & utensils in a clean, dry place−2
knives left on tables throughout kitchen
DAL-10*42 Dirty nonfood contact surfaces−2
floors, walls, ceiling, need cleaning
DAL-11*45 Premises shall be maintained in good repair−2
missing base board and noticeable wall gap distance from hand sink

Base deductions−34 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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