What is Taqueria Los Garcia's health inspection score?

Taqueria Los Garcia has a SafeDine safety score of 24 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 Garcia last inspected?

Taqueria Los Garcia was last inspected on February 16, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Los Garcia have?

Taqueria Los Garcia has 125 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Los Garcia safe to eat at?

Taqueria Los Garcia has a safety score of 24/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria Los Garcia

Name: Taqueria Los Garcia
Address: 8014 LAKE JUNE RD, Dallas, 75217
Rating: 24

8014 LAKE JUNE RD, Dallas

Data may be outdated — inspected 2/16/2024

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0Poor

Pleasant Grove

Ranked #336 of 371 in Pleasant Grove

Declining

10 inspections

Last: Feb 16, 2024

low confidence

Directions Order

Inspections

Clean Rate

12.5

Avg Violations

26 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

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

-76

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

8014 LAKE JUNE RD, Dallas, TX 75217

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Violation Timeline

Jun 2020

1 inspections

2 intermediate

11 basic

Jun

Dec 2020

1 inspections

3 intermediate

10 basic

Jun 2021

1 inspections

2 intermediate

9 basic

Jun

Dec 2021

1 inspections

2 intermediate

11 basic

Jun 2022

1 inspections

4 intermediate

11 basic

Jun

Jul 2022

1 inspections

3 intermediate

9 basic

Feb 2023

1 inspections

4 intermediate

11 basic

Feb

Mar 2023

1 inspections

1 intermediate

8 basic

Aug 2023

1 inspections

3 intermediate

10 basic

Aug

Feb 2024

1 inspections

4 intermediate

7 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 24

Routine InspectionLatestScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*11 Food not re-served after being served or sold to consumer−5
do not re-served food
DAL-2*18 Rodent bait stations−5
provide covered mice station
DAL-3*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*10 Clean Sight and Touch−5
clean slicer

Basic (7)

−14 pts

DAL-4*42 Dirty nonfood contact surfaces−2
clean coolers, shelves in wic and kitchen, clean tables, gaskets, clean microwave
DAL-5*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-6*45 Premises shall be maintained in good repair−2
repair damaged ceiling tiles, walls, floor
DAL-8*39 Store equipment & utensils - avoid contamination−2
store utensils in way to avoid contamination-utensils hang on chemical's shelves
DAL-9*32 Approved Food Contact Equip.−2
use approved food contact equipment/utensils-no shopping bags provide can opener to open cans, not knife use approved food container for food
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−34 pts

Aug 23

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-9*20 Grease Trap Tickets−5
provide new service
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs store above cut onion

Basic (10)

−20 pts

DAL-1*32 Damaged Equipment−2
walk in cooler 52 degrees f-do not store food in walk in cooler cutting boards
DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-5*42 Dirty nonfood contact surfaces−2
clean microwave, coolers, freezer, shelves, gaskets
DAL-7*43 Light bulbs, light shields provided−2
replace non working light bulbs
DAL-8*45 Premises shall be maintained in good repair−2
repair all damaged wall/floor/ceiling tiles
DAL-10*46 Covered waste receptacle for women's restroom−2
provide covered receptacle
DAL-12*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-13*34 Outer openings:closing holes, gaps−2
repair gap at entrance door

Base deductions−35 pts

Mar 23

Follow-up InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-8*10 Clean Sight and Touch−5
clean slicer, shelves in walk in cooler, reach in cooler, clean food storage containers

Basic (8)

−16 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in women restroom
DAL-2*32 Equipment and Utensils Durability and Strength−2
use approved can opener-do not use knife provide original drain stopper
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, fan covers in walk in cooler
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*22 Washing hands only at a designated hand sink−2
use hand sink to wash hands not 3 com sink
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*35 Jewelry Prohibition−2
jewelry not allowed
DAL-9*34 Outer openings:closing holes, gaps−2
repair gap at entrance door

Base deductions−21 pts

Feb 23

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw shelled eggs stored above rte food
DAL-7*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-8*10 Clean Sight and Touch−5
clean shelves, coolers, food storage containers, prep tables, microwave,

Basic (11)

−22 pts

DAL-1*30 Does Establishment have a current valid permit posted?−2
establishment does not have current valid health permit apply for new health permit call 214 670 8083
DAL-3*35 Hair Restraints effective−2
employees need cover hair
DAL-5*43 Light bulbs, light shields provided−2
light bulb on vet a hood
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed food in hand sink
DAL-9*45 Premises shall be maintained in good repair−2
repair floor tiles, ceiling walls
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-11*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing method under cold running water
DAL-12*47 Handwashing signage−2
provide hand washing sign
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
clean food containers in walk in cooler
DAL-14*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-15*46 Covered waste receptacle for women's restroom−2
provide in women restroom

Base deductions−42 pts

Jul 22

Follow-up InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cold food more than 41 degrees f onion 51, cooked meat 50 degrees f
DAL-5*03 Food products not maintained at 135øF or above−5
rice 119, pork 118.2 degrees f
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored above rte food in walk in cooler

Basic (9)

−18 pts

DAL-2*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in women restroom
DAL-3*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-4*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
cover food containers
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, coolers, freezers, tables
DAL-11*40 Reuse of single service articles−2
do not reuse single use articles
DAL-12*32 Equipment and Utensils Durability and Strength−2
provide priginal drain stopper

Base deductions−33 pts

Jun 22

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*10 Sanitization after Cleaning−5
sanitization required after washing utensils
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food, raw chicken stored above rte food in walk in cooler
DAL-9*14 When to wash hands before donning new gloves−5
employee did not wash hands before donning new gloves
DAL-15*20 Grease Trap Tickets−5
provide new grease trap ticket date

Basic (11)

−22 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide in women restroom
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food in walk in cooler and kitchen sit on floor-store food 6 inches off the floor
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink as wash rinse sanitize air dry
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
observed utensils sit on floor-store utensils 6 inches off the floor
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*21 RFSM - Not On Site−2
manager with rfsm certificate not on site
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-12*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, ceiling tiles, cove base
DAL-13*40 Reuse of single service articles−2
DO NOT REUSE SINGLE USE ARTICLES
DAL-14*34 Outer openings:closing holes, gaps−2
repair gap at entrance door

Base deductions−42 pts

Dec 21

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat stored above vegetables in walk in cooler raw shelled eggs stored above rte food in walk in cooler
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (11)

−22 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open personal drinks sit on prep table
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, exteriors of coolers and freezers, prep tables, sinks
DAL-3*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler
DAL-5*21 RFSM - Not On Site−2
manager not on site
DAL-6*40 Reuse of single service articles−2
do not reuse single use articles-spoons
DAL-7*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, ceiling tiles, replace non working light bulbs in back area-water boiler area
DAL-10*22 Accredited food handler certificate - 60 days−2
new employees need to obtain food handler cards
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-13*46 Covered waste receptacle for women's restroom−2
provide in restroom

Base deductions−32 pts

Jun 21

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken and raw eggs stored above rte food in small cooler and walk in cooler
DAL-11*10 Sanitization after Cleaning−5
sanitization required after washing

Basic (9)

−18 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting boards
DAL-2*46 Covered waste receptacle for women's restroom−2
provide in women restroom
DAL-3*47 Handwashing signage−2
provide hand washing sign
DAL-4*40 Reuse of single service articles−2
do not reuse single use articles
DAL-5*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink in this way wash rinse sanitize air drying
DAL-6*45 Premises shall be maintained in good repair−2
DAL-8*22 Accredited food handler certificate - 60 days−2
provide food handler card
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves in coolers, clean freezer, clean tables
DAL-10*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting boards

Base deductions−28 pts

Dec 20

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs stored above rte food, raw beef stored above cooked food
DAL-7*18 Toxic items storage adjacent to food/utensils−5
clorox chemical bottle stored next to tortilla press machine, and food product on shelves
DAL-11*14 Cleaning procedure--steps Improper drying method−5
dry hands with paper towels not cloth

Basic (10)

−20 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, freezer inside, prep tables, sinks
DAL-2*31 Individual, disposable towels−2
provide paper towels at hand sinks
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-5*47 Handler-Certificate Not on site−2
provide
DAL-6*40 Reuse of single service articles−2
do not reuse single use articles (spoons, containers)
DAL-8*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thaw food products under cold running water not standing water
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-10*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-12*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-13*46 Covered waste receptacle for women's restroom−2
provide in women restroom

Base deductions−35 pts

Jun 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-8*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-13*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (11)

−22 pts

DAL-1*34 Outer openings:closing holes, gaps−2
repair gap on door
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6inches off food
DAL-3*39 Equipment in good repair and proper adjustment.−2
shelves in walk in cooler
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-6*40 Reuse of single service articles−2
do not reuse single use articles
DAL-7*22 Handlers-Certificate Not On Site−2
all employees need get food handler cards (15 days)
DAL-9*47 Conditions of Permit-in use of food equipment−2
provide
DAL-10*42 Dirty nonfood contact surfaces−2
clean containers, microwave, shelves in walk in cooler, freezer
DAL-11*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedure for vomiting/diarrhea event

Base deductions−32 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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