What is Taqueria Lupitas's health inspection score?

Taqueria Lupitas has a SafeDine safety score of 23 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 Lupitas last inspected?

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

How many health violations does Taqueria Lupitas have?

Taqueria Lupitas has 115 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Lupitas safe to eat at?

Taqueria Lupitas has a safety score of 23/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria Lupitas

Name: Taqueria Lupitas
Address: 9628 OVERLAKE DR #100, Dallas, 75220
Rating: 23

9628 OVERLAKE DR #100, Dallas

Data may be outdated — inspected 7/27/2023

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0Poor

Northwest Dallas

Ranked #384 of 430 in Northwest Dallas

Improving

10 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

33 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-77

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 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

+20 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

9628 OVERLAKE DR #100, Dallas, TX 75220

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Violation Timeline

Feb 2020

1 inspections

2 intermediate

8 basic

Feb

Aug 2020

1 inspections

2 intermediate

9 basic

Mar 2021

2 inspections

11 intermediate

12 basic

Mar

Sep 2021

1 inspections

2 intermediate

9 basic

Mar 2022

1 inspections

2 intermediate

10 basic

Mar

Dec 2022

1 inspections

2 intermediate

7 basic

Jun 2023

1 inspections

4 intermediate

11 basic

Jun

Jul 2023

2 inspections

7 intermediate

17 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store raw eggs over RTE salsa in WIC
DAL-2*10 Clean Sight and Touch−5
Observed dirty microwave from the inside, observed soiled meat slicer by WIF

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*31 Individual, disposable towels−2
at every hand sink
DAL-6*34 Pest control-routine inspections for−2
observed multiple flies in kitchen. keep back door closed
DAL-7*39 Equipment in good repair and proper adjustment.−2
Provide cover for straws @ bar, repair RIC under grill, repair dish machine (maintenance in progress)
DAL-8*42 Dirty nonfood contact surfaces−2
Clean exterior of all equipment and soiled WIC/WIF shelves
DAL-9*45 Premises shall be maintained in good repair−2
Repair damaged faucet @ 3-comp sink @ bar, repair storage room ceiling tiles, WIF ceiling, floor tiles

Base deductions−24 pts

Jul 23

Routine InspectionScore: 66

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed cooked chicken @ 121 F and fajita @ 120.4 F on hot hold unit
DAL-2*6 Discard PHF is exceeds time/temp combinations−5
Observed meat (cooked) stored inside broken RIC @ 68.4 F for longer than 4 hours
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store raw eggs over RTE lettuce
DAL-4*10 Clean Sight and Touch−5
clean soiled meat slicer, inside dirty mircowave
DAL-5*19 Water & Plumbing in good repair- per code−5
Observed dish machine spilling waster water all over kitchen floor and observed standing water on floor drains by WIF. Repair leak on dish machine sprayer faucet (leak)

Basic (10)

−20 pts

DAL-6*22 Accredited food handler certificate - 60 days−2
last warning
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
In WIF/RIC/RIF
DAL-8*29 Sanitizing solutions, testing devices−2
provide test strips for dish machine
DAL-9*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand wash only sinks
DAL-10*32 Damaged Equipment−2
Repair torn gaskets on WIF
DAL-11*33 Warewashing machines auto. dispense detergents−2
sanitizing solution
DAL-12*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed bar glass stored in RIF directly touching RIF ice on lid of cups
DAL-13*34 Pest control-routine inspections for−2
observed cockroach walking on RIC exterior
DAL-14*39 Equipment in good repair and proper adjustment.−2
repair RIC under grill (front area), repair paper towel dispensors
DAL-15*42 Dirty nonfood contact surfaces−2
clean dirty/rusted storage shelves (kitchen, prep area, WIC, WIF), WIC door and gaskets

Base deductions−45 pts

Jun 23

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
observed spoiled meat, fruit stored inside 2 different RICs by grill area
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw fish over RTE jalapenos and raw beef over cheese in RIC
DAL-3*10 Clean Sight and Touch−5
Observed dirty microwave from inside (food accumulation) and soiled ice machine (inside panel)
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed employee touch RTE lettuce with bare hands

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
salsas in RIC by server station
DAL-7*31 Individual, disposable towels−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed scoop handles in dry-ingredient bins touching food directly; provide scoops with handles for all food bins
DAL-11*42 Dirty nonfood contact surfaces−2
Clean dirty WIC shelves, storage shelves, and floor
DAL-12*43 Light bulbs, light shields provided−2
Repair venthood lights
DAL-13*45 Premises shall be maintained in good repair−2
repair floor tile, and cold knob on 3-comp sink @ bar
DAL-14*46 Covered waste receptacle for women's restroom−2
DAL-15*22 Accredited food handler certificate - 60 days−2

Base deductions−42 pts

Dec 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Thoroughly clean meat slicer (observed food debris), Clean WIC shelves (rusty/dirty). Clean inside both microwaves. Clean inside RIC in front (interior and gaskets) and clean moldy ice machine
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair major leak under utility sink by grill in back

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark juices, whipped cream can, cake in RICS if kept longer than 24 hours
DAL-5*33 Warewashing machines auto. dispense detergents−2
Observed dish machine not automatically dispensing sanitizer solution
DAL-6*34 Outer openings:closing holes, gaps−2
Observed gap in back door. Properly seal to prevent rodent/insect/pest. Observed flies in dining area
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep buckets of food 6 inch off floor in WIC
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor in WIF
DAL-9*45 Premises shall be maintained in good repair−2
Repair urinals in restroom and handsink at bar and next to dish machine

Base deductions−24 pts

Mar 22

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken wings left out over night on prep table. [50 Degrees F] COS.
DAL-2*10 Clean Sight and Touch−5
Observed dirty microwave inside and outside. Observed dirty ice machine, black panel. Observed dirty oyster shucking station, left overnight.

Basic (10)

−20 pts

DAL-3*21 RFSM - Not On Site−2
RFSM expired. Call 214-670-8083 for info.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
Observed RIC near steam table has no thermometer.
DAL-6*33 Warewashing machine, sink - cleaned every 24 hrs−2
Observed dirty dish machine, on top and it's attachments.
DAL-7*34 Outer openings:closed,tight-fitting windows−2
Observed back door propped open.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food items not covered overnight, inside and outside of refrigeration.
DAL-9*38 Thawing. under running water criteria−2
Observed meat being defrosted at room temperature, not under running water.
DAL-10*39 Equipment in good repair and proper adjustment.−2
Observed damaged cooler gaskets at bar.
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty, rusty shelving in dry storage and walk-in-cooler(WIC).
DAL-12*45 Lockers to be used to store personal items−2
Observed personal items stored over food and utensils; phones, jackets, bags.

Base deductions−30 pts

Sep 21

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
spray bottle
DAL-6*03 Food products not maintained at 135øF or above−5
cooked shrimp 119F

Basic (9)

−18 pts

DAL-2*45 Premises shall be maintained in good repair−2
Repair side of 4 comp sink and repair any leaks. Repair floor where damaged.
DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at bar.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment, vent hood filters, work tables on cook line.
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-7*32 Damaged Equipment−2
Remove rust from shelves in WIC.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*43 Light - 50 foot : Food and utensils area−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*36 Cloths in-use for wiping between uses stored−2

Base deductions−28 pts

Mar 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed ribs 99.7 degrees F, beef 87 degrees F, and chicken 87.5 degrees F.
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed spoiled milk

Basic (6)

−12 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed plastic wrap used to hold pitchers in place, plastic wrap tied to pipe under 3-comp sink
DAL-5*33 Rinsing procedures - 3 compartment sink−2
Wash, rinse, and sanitize in 3 separate sinks
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom stalls
DAL-7*34 Pest control-routine inspections for−2
Provide pest control reports from a licensed pest control operator
DAL-8*45 Premises shall be maintained in good repair−2
Seal sink to wall

Base deductions−22 pts

Mar 21

Routine InspectionScore: 62

9 Med6 Basic

15 total

43/100inspection score

−57 pts

Intermediate (9)

−45 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed chicken 84 degrees F and ribs 80 degrees F in WIC. Cool to 70 degrees F before placing in cooler.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed refried beans 109 degrees F, pinto beans 110 degrees F.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Observed soup 49 degrees F, shrimp 49 degrees F.
DAL-4*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
Observed raw beef over fish
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine 0 ppm Cl, Sanitizer bucket 0 ppm Cl.
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed broken eggs in WIC
DAL-7*15 Contact RTE Products w/ Bare Hands−5
Observed touching cooked beef and tortillas with bare hands.
DAL-8*18 Toxic items labeling-non original container−5
Label chemical spray bottle.
DAL-9*19 Water & Plumbing in good repair- per code−5
Observed leaking pipes

Basic (6)

−12 pts

DAL-10*28 Date marking combined ingredients for RTE/ TCS food−2
Observed food past date
DAL-11*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towels used under cutting board.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty throughout (under/around equipment, walls, shelves)
DAL-13*44 Waste Receptacles thoroughly cleaned−2
Observed container used for trash in front prep area is coated in grease and debris.
DAL-14*45 Premises shall be maintained in good repair−2
Observed damaged floor, walls, missing baseboards in places. Seal fixed equipment to wall
DAL-15*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom stalls

Base deductions−57 pts

Aug 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty inside ice machine.
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed bucket >200 ppm

Basic (9)

−18 pts

DAL-3*31 No soap at handsink−2
Provide soap at handsink
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Do not use towel as liner in RIC
DAL-5*34 Pest Control−2
Observed several flies. Provide recent pest control record.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC
DAL-7*39 Equipment in good repair and proper adjustment.−2
Observed broken scoop in dry ingredients. Observed missing panel on ice machine
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty walls, containers, shelves, standing water on floor.
DAL-9*45 Premises shall be maintained in good repair−2
Observed broken and missing floor tiles
DAL-10*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom stalls
DAL-11*47 Handwashing signage−2
Provide hand wash signs in restrooms

Base deductions−28 pts

Feb 20

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW BACON STORED ABOVE RTE SALSAS IN RIC
DAL-2*10 Equipment and Utensils Cleaning-contamination−5
CLEAN INSIDE ICE MACHINE

Basic (8)

−16 pts

DAL-3*31 Individual, disposable towels−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-5*34 Pest control-routine inspections for−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45 Drying Mops-air dry−2
DAL-8*47 Conditions of Permit-in use of food equipment−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-10*41 Food storage containers, identified with common name of food.−2

Base deductions−26 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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