What is Taqueria Y Restaurante Linda Vista's health inspection score?

Taqueria Y Restaurante Linda Vista has a SafeDine safety score of 70 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 Y Restaurante Linda Vista last inspected?

Taqueria Y Restaurante Linda Vista was last inspected on January 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Y Restaurante Linda Vista have?

Taqueria Y Restaurante Linda Vista has 42 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Y Restaurante Linda Vista safe to eat at?

Taqueria Y Restaurante Linda Vista has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Taqueria Y Restaurante Linda Vista

Name: Taqueria Y Restaurante Linda Vista
Address: 10788 HARRY HINES BLVD #B28, Dallas, 75220
Rating: 70

10788 HARRY HINES BLVD #B28, Dallas

Data may be outdated — inspected 1/26/2023

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0Good

Northwest Dallas

Ranked #67 of 430 in Northwest Dallas

Improving

7 inspections

Last: Jan 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

41 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) which is computed during our regular data sync.

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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10788 HARRY HINES BLVD #B28, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

1 basic

Apr

Nov 2019

1 inspections

2 intermediate

9 basic

May 2020

1 inspections

1 intermediate

5 basic

May

Nov 2020

1 inspections

2 intermediate

2 basic

Nov 2021

1 inspections

1 intermediate

3 basic

Nov

Jul 2022

1 inspections

2 intermediate

6 basic

Jan 2023

1 inspections

1 intermediate

3 basic

Jan

Inspection History

7 records on file

7 Routine

Jan 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-2*27 Cooling method, criteria - rapid cooling equipment−2
USING SHALLOW PLAN FOR COOLING.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

Base deductions−11 pts

Jul 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING DISHES WITH DETERGENT ONLY , MUST SANITIZE IT WITH SANITIZER.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
SLICED WATERMELON 50'F. MANGO 51'F, KEEP ALL SLICED FRUIT AT 41 'F OR LOWER AT ALL TIMES.

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-3*47 Other Violations−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-5*21 RFSM - Not On Site−2
EXPIRED
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
FRUIT CUPS
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO CHEWING GUM IN KITCHEN ALLOWED. KEEP PERSONAL BEVERAGE AT BOTTOM OF STORAGE SHELF.

Base deductions−22 pts

Nov 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items labeling-non original container−5
LABEL CHEMICAL SPRAY BOTTLES

Basic (3)

−6 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-3*22 Accredited food handler certificate - 60 days−2
OR OBTAIN A MANGER CERTIFICATE
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−11 pts

Nov 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*19 No Hot Water / Water heater 50 gallon min.−5
DAL-3*18 Use toxics according to additional condition−5
MAINTAIN CHLORINE AT 100PPM UN BUCKET, TESTED AT 200 PPM.

Basic (2)

−4 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 pts

May 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*19 One Inch Air Gap−5
SINK

Basic (5)

−10 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
DAL-3*22 Washing hands only at a designated hand sink−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-6*45 First Aid−2

Base deductions−15 pts

Nov 19

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*18 Toxic items labeling-non original container−5
provide label for sanitizer bucket
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination

Basic (9)

−18 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
clean 3 com sink before use as prep sink
DAL-2*35 Hair Restraints effective−2
employees need to cover hair
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-4*22 Handlers-Certificate Not On Site−2
food handler cards
DAL-5*47 Conditions of Permit-in use of food equipment−2
sign about inspection report missing,
DAL-7*29 Mechanical holding unit, thermometer location−2
provide thermometers
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
procedures about vomiting/diarrhea events
DAL-10*36 Cloths in-use for wiping between uses stored−2
wet cloths sit on prep tables
DAL-11*40 Reuse of single service articles−2
do not reuse single use articles

Base deductions−28 pts

Apr 19

Routine InspectionScore: 87

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-2*19 One Inch Air Gap−5
Ice maker
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Cut fruit held at 58.1 degrees
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Preparing raw chicken an d ready to eat foods on the same preparation area
DAL-5*14 When to wash hands before donning new gloves−5

Basic (1)

−2 pts

DAL-1*40 Reuse of single service articles−2

Base deductions−22 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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