What is Taqueria MI Tierrita's health inspection score?

Taqueria MI Tierrita has a SafeDine safety score of 46 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 MI Tierrita last inspected?

Taqueria MI Tierrita was last inspected on November 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria MI Tierrita have?

Taqueria MI Tierrita has 75 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria MI Tierrita safe to eat at?

Taqueria MI Tierrita has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria MI Tierrita serve?

Taqueria MI Tierrita serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria MI Tierrita

Name: Taqueria MI Tierrita
Address: 2838 W DAVIS ST, Dallas, 75211
Rating: 46

2838 W DAVIS ST, Dallas

Data may be outdated — inspected 11/20/2023

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0Poor

Mexican•West Dallas

Ranked #276 of 356 in West DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Nov 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Other violation

Regulatory compliance issue

10x

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

-11 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

2838 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

6 basic

Apr

Oct 2019

1 inspections

1 intermediate

5 basic

Apr 2020

1 inspections

2 intermediate

6 basic

Apr

Oct 2020

1 inspections

7 basic

Apr 2021

1 inspections

1 intermediate

7 basic

Apr

Oct 2021

1 inspections

2 intermediate

5 basic

Apr 2022

1 inspections

1 intermediate

7 basic

Apr

Nov 2022

1 inspections

2 intermediate

4 basic

Apr 2023

1 inspections

5 basic

Apr

Nov 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
chicken cooked to 145f, cook to 165f or above.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer at 0PPPM, needs to be at 50-100ppm.

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
renew expired cfm
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in rif and provide correct test strips.
DAL-5*22 Accredited food handler certificate - 60 days−2
provide texas food handler cards
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
provide a tight seal for exterior door.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no drinking in kitchen
DAL-8*38 Thawing. Under refrigeration−2
thaw food correctly not at room temperature
DAL-9*39 Store equipment & utensils in a clean, dry place−2
storing clean dishes on soiled shelves. store on clean surface.
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves, clean gaskets of rif.
DAL-11*45 Premises shall be maintained in good repair−2
repair damaged ceiling

Base deductions−28 pts

Apr 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON TOP OF SURFACES, CLEAN.
DAL-3*45 Premises shall be maintained in good repair−2
OBSERVED LEAK COMING FROM CEILING. PIC STATES OWNER OF BUILDING IS IN PROCESS OF REPAIRING.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
OBSERVED GRIME BUILD UP IN BIN THAT IS USED TO STORE UTENSILS. CLEAN BIN.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED BAG OF ONIONS ON FLOOR.

Base deductions−10 pts

Nov 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OBSERVE SLICED TOMATO @ 45.6F, TROMPO @ 45 .4F ( ALL IN RIC), MOVE FOOD TO WORKING COLD HOLD EQUIPMENT.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
OBSERVED MURKY SANITIXER SOLUTION, CHANGE EVERY 2 4 HOURS OR WHEN MURKY.

Basic (4)

−8 pts

DAL-3*32 Thermometer in good condition or discarded−2
OBSERVED DAMAGE THERMOMETER IN COCA-COLA RIC, REPLACE.
DAL-4*39 Equipment in good repair and proper adjustment.−2
REPAIR PREP RIC, STORAGE UTENSILS ON CLEAN SURFACES.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS.
DAL-6*45 Premises shall be maintained in good repair−2
REPAIR LEAK OBSERVED IN DRY STORAGE ROOM.

Base deductions−18 pts

Apr 22

Routine InspectionScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
grime build up on pipes inside of ice machine, clean and sanitize.

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
observed grime build up on shelve of coke reach in cooler, on wire shelves, on surfaces of equipment CLEAN.
DAL-3*39 Equipment in good repair and proper adjustment.−2
observed equipment with damaged door, damaged seals, and missing cover for upright reach in cooler.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
observed fruit flies in dry storage area, remove harboring conditions.
DAL-5*45 Premises shall be maintained in good repair−2
observed hole on wall next to reach in cooler, repair hole.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed bag of onions on floor, store 6" off floor.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on intake vents, clean.
DAL-8*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−19 pts

Oct 21

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed spoiled chicken in reach in cooler. RFSM disposed of food.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
observed RFSM using bare hand contact to serve tortillas, lettuce, chopped cabbage and cheese onto serving plates. RFSM washed hands before handling food but did not use gloves or other means in order not to touch RTE food due to lunch rush.

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
observe cakes in packaged containers without label. label common name and where cakes were manufactured.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
observed fruit flies in back dry storage room, remove harboring condition.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
observed grime build up on floors, clean.
DAL-6*22 No unnecessary personnel allowed in food prep area−2
child in kitchen. do not have unnecessary personnel in kitchen due to possible contamination of food. child can be in side room, office or dinning area.
DAL-7*47 Conditions of Permit-in use of food equipment−2
Post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−20 pts

Apr 21

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
concentration of chlorine sanitizer observed at 200+ PPM. change concentration to 50-100PPM

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*24 Food Labeling- with common name of the food−2
arroz con leche, jello and flan were observed with no label. label.
DAL-3*46 Covered waste receptacle for women's restroom−2
provide cover for trash can in restroom.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
observed grime behind reach in freezer. clean.
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
observed large amount of frozen beef thawing at room temperature, thaw
DAL-7*42 Dirty nonfood contact surfaces−2
grime build up on reach in freezer, clean.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
small pest observed in storage room with onions, remove harboring conditions. remove harboring conditions.

Base deductions−19 pts

Oct 20

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
grime on floors and on walls, wipe down.
DAL-3*38 Thawing. under running water criteria−2
thawing food in still water, thaw under running water.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
containers of food left uncovered, cover to prevent potential contamination.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
raw meat stored in new containers and not date mark.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
grime and food particles on floor. clean up.
DAL-7*39 Keep utensils handles upright or protected−2
not using handled utensils for salt and sugar.

Base deductions−14 pts

Apr 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Restricted use pesticides−5
two containers of Raid pesticide located in establishment, remove from establishment.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
onions, molded and watered, covered with fruit flies. container of onions were disposed.

Basic (6)

−12 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
molded onions in dry storage room. Will return in afternoon of 04-06-2020 to see if RFSM clean dry storage room.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
container of salt uncovered in dry storage room.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
muttiple containers of food left with no date marking in reach in coolers, SECOND/REPEAT OFFENSE.
DAL-6*42 cleaning hermetically sealed containers of food or visible soil before opening−2
clean lids of containers.
DAL-7*31 No soap at handsink−2
no soap in employee hand sink.
DAL-8*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−22 pts

Oct 19

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
serving salsa in squeeze bottles and then letting squeeze bottles let sit at room temperature till customers is done with salsa. Squeeze bottles are placed back in reach in cooler. SERVE SALSA TO SIT IN CUSTOMERS IN SINGLE SERVING BOWLS.

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food in all reach in cooler due to being in ric for more than 24 hours.
DAL-2*42 Nonfood-contact surfaces material−2
clean perimeter of floors, lids of containers.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
food particles on floor and perimeter of wall.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
clean utensils in soiled containers.
DAL-5*45 Premises shall be maintained in good repair−2
leak coming from roof of dry storage.

Base deductions−15 pts

Apr 19

Routine InspectionScore: 80

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
PIC must be dispose food containers without day or date labeling
DAL-2*10 Sanitization after Cleaning−5
missing sanitizing solutions must have sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (6)

−12 pts

DAL-3*31 Individual, disposable towels−2
not individual towels at hand sink must be have individual towels on all hand sinks
DAL-4*39 Equipment in good repair and proper adjustment.−2
gaskets broken on all equipment must be repair to proper condition
DAL-5*24 Food Labeling- with common name of the food−2
missing food label names on food containers must be label all food containers
DAL-6*31 No soap at handsink−2
missing soap at hand sink
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking must be have date marking on all food containers
DAL-9*31 Handwashing lavatory - accessible−2
hand sink blocked with utensils hand sink must be use only to wash hands

Base deductions−27 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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