What is Tienda Latina & Baker's health inspection score?

Tienda Latina & Baker has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tienda Latina & Baker last inspected?

Tienda Latina & Baker was last inspected on January 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tienda Latina & Baker have?

Tienda Latina & Baker has 102 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tienda Latina & Baker safe to eat at?

Tienda Latina & Baker has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tienda Latina & Baker serve?

Tienda Latina & Baker serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tienda Latina & Baker

Name: Tienda Latina & Baker
Address: 4950 W ILLINOIS AVE #115, Dallas, 75211
Rating: 43

4950 W ILLINOIS AVE #115, Dallas

Data may be outdated — inspected 1/19/2024

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0Poor

American•West Dallas

Ranked #290 of 356 in West DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Jan 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.2

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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

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4950 W ILLINOIS AVE #115, Dallas, TX 75211

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

10 basic

Jun

Dec 2019

1 inspections

4 intermediate

10 basic

Jan 2020

1 inspections

1 intermediate

4 basic

Jan

Aug 2020

1 inspections

3 intermediate

8 basic

Mar 2021

1 inspections

2 intermediate

9 basic

Mar

Jan 2022

1 inspections

1 intermediate

11 basic

Jul 2022

1 inspections

9 basic

Jul

Jan 2023

1 inspections

1 intermediate

10 basic

Jul 2023

1 inspections

3 intermediate

8 basic

Jul

Jan 2024

1 inspections

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*29 Food thermometers provided and accessible−2
PROVIDE A FOOD THERMOMETER
DAL-2*31 No soap at handsink−2
PROVIDE SOAP AT HANDSINK
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
DO NOT USE GROCERY BAG TO HOLD RICE
DAL-4*39 Equipment & utensils cleaned before restocking−2
CLEAN INSIDE OF RIC
DAL-5*42 Dirty nonfood contact surfaces−2
CLEAN WALLS AND FLOORS
DAL-6*45 Premises shall be maintained in good repair−2
REPAIR WATER DAMAGE CEILING TILE AND DAMAGED CORNER
DAL-7*47 Handwashing signage−2
POST HAND WASH SIGN

Base deductions−14 pts

Jul 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 54.1F. chicharron at 54.9f. place food in working cold hold equipment.
DAL-2*18 Toxic items stored above food/utensils−5
observed bottle of chlorine/bleach store above rice, beans and masa.
DAL-3*20 Grease Trap Tickets−5
missing June grease trap cleaning.

Basic (8)

−16 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods in ric
DAL-5*32 Approved Food Contact Equip.−2
use approved food containers, do not use grocery bag to hold hot food
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
fruit flies, gnats in dinning area. remove harbor conditions
DAL-7*36 Cloths in-use for wiping between uses stored−2
place cloths in sanitizer buckets when not in use.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover dry foods
DAL-9*39 Equipment & utensils cleaned before restocking−2
clean inside cold hold equipment daily.
DAL-10*42 Dirty nonfood contact surfaces−2
clean grease build up in vents hoods and on certain walls.
DAL-11*47 RFSM Certificate - Not Display−2
renew expired food manager certificate.

Base deductions−31 pts

Jan 23

Routine InspectionScore: 84

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
salsa in ice bath at 45.1F, use mechanical means to maintain temperature.

Basic (10)

−20 pts

DAL-2*21 RFSM - Not On Site−2
rfsm not onsite at time of inspection.
DAL-3*24 Food Labeling- with common name of the food−2
label packaged cheese and sardines.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark sardines and cheese
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
fruit flies in storage, remove harboring condition
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open drink stored above utensils and food.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
boxes of platains on floor, store 6" of floor, container of rice, beans uncovered, cover
DAL-8*39 Equipment-doors, seal hinges adjusted/intact−2
clean seals of RICs.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls, clean.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
dust on intake vents.
DAL-11*47 RFSM Certificate - Not Display−2
register food manager certificate.

Base deductions−25 pts

Jul 22

Routine InspectionScore: 87

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN.
DAL-2*22 Accredited food handler certificate - 60 days−2
EMPLOYEES HANDLING FOOD DID NOT HAVE TEXAS FOOD HANDLER CARDS, OBTAIN WITHIN 30 DAYS.
DAL-3*29 Food thermometers provided and accessible−2
NO AVAILABLE THERMOMETER TO CHECK TEMPERATURES OF FOOD.
DAL-4*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON SURFACES OF EQUIPMENT, ON WIRE STORAGE SHELVES, ON FLOOR AND WALLS, CLEAN. OBSERVED DUST BUILD UP ON FANS LOCATED IN DINNING AREA.
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
OBSERVED GRIME BUILD UP ON LID OF ICE MACHINE, CLEAN.
DAL-6*34 Remove dead/trapped pests−2
OBSERVED DEAD PEST ON LIGHT SHIELDS, REMOVE.
DAL-7*43 Ventilation hood-prevent grease dripping−2
OBSERVED GREASE BUILD UP ON VENT HOOD, CLEAN.
DAL-8*24 Food Labeling- with common name of the food−2
OBSERVED CHEESE PACKAGED IN ZIPLOCK BAG MEANT FOR SALE, WITHOUT LABEL.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED CHEESE CHUNKS, REMOVED FROM ORIGINAL PACKAGE AND PLACED IN ZIPLOCK BAGS, WITHOUT DATE MARK. PROVIDE DATE MARK.

Base deductions−18 pts

Jan 22

Routine InspectionScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

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

Basic (11)

−22 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide consumer health sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 RFSM - Not On Site−2
rfsm not on site, provide.
DAL-3*42 Dirty nonfood contact surfaces−2
grime build up on equipment, on sliding door of reach in cooler, on equipment, heavy grime build up on wire shelves. CLEAN.
DAL-4*24 Food Labeling- with common name of the food−2
observed packaged containers of crema not labeled. LABLE CREMA.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
crema being packaged and sold did not have date mark, PROVIDE DATE MARK.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
back exterior door has gap and light enters, provide proper seal.
DAL-7*36 Cloths in-use for wiping between uses stored−2
observed wet cloths stored on food contact surface after use. store in sanitizer bucket when not in use.
DAL-8*44 Trash can provided for papertowel waste−2
provide small trash can for each hand sink.
DAL-9*31 No soap at handsink−2
no available soap at hand sink located in back hand sink, provide.
DAL-11*39 Store equipment & utensils - avoid contamination−2
observed clean utensils stored on soiled wire shelves, store on clean surfaces.
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed dry foods uncovered in storage room, cover.

Base deductions−27 pts

Mar 21

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
ground beef observed at 50.3F, red salsa at 47.9F all food in prep reach in cooler needs to be placed in ice. food temperatures are high due to employees placing hot food in RIC to cool.
DAL-9*01 Cooling -- within 2 hours, 135-70øF−5
observed large pot of caldo cooling at room temperature, food will not cool down to 70F within 2 hour limit. provide proper cooling method.

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust build up on fans located at dine in area, clean.
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
holes on wall located in restroom, fill. food debris on floor.
DAL-3*45 Premises shall be maintained in good repair−2
hole on wall of restroom, repair. In kitchen metal wall loose, repair.
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
packaged cheese observed with no label or date mark, provide.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
packaged food and food in containers were observed with not date mark. second and repeated offense.
DAL-6*27 Cooling method, criteria - smaller portions−2
observed rice cooling in prep reach in cooler in medium size container. cool in small or shallow containers.
DAL-7*22 Accredited food handler certificate - 60 days−2
employees working in kitchen do not have Texas Food Handler cards, provide.
DAL-10*47 Conditions of Permit-in use of food equipment−2
Provide consumer health sign: most recent health report is available upon request.
DAL-11*43 Light bulbs, light shields provided−2
provide shield for light bulb in storage room.

Base deductions−28 pts

Aug 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicharron at 61.4F, frijole at 59.4F food items in prep cooler not at cold hold temperatures. foods were placed in ice bath to reduce temperature.
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shrimp stored next to and above RTE food in reach in cooler.
DAL-6*01 Cooling -- within 2 hours, 135-70øF−5
soup cooling at room temperature was observed at 184.5F. Will not be able to cool down to required cool down temperature by current means.

Basic (8)

−16 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
prep reach in cooler not able to maintian maximum cold hold temperatures. REPAIR.
DAL-4*24 Food Labeling- with common name of the food−2
cheese in packaged clear bags not label properly with common food name.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls in kitchen. clean.
DAL-7*27 Cooling method, criteria - placing the food in shallow pans−2
employee cooling soup in deep containers. cool down food using proper cooling methods. Soup was placed in shallow and iced pan.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
food in reach in cooler not properly date marked.
DAL-9*47 Handwashing signage−2
missing hand wash signs in kitchen. provide signs.
DAL-10*45 Premises shall be maintained in good repair−2
damaged walls and missing wall base located throughout establishment.
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
many flies were observed in kitchen. remove harboring conditions.

Base deductions−31 pts

Jan 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*07 Packaged food shall be labeled as specified in law−5
prepackaged food (bread) needs to be properly labeled.

Basic (4)

−8 pts

DAL-2*45 Premises shall be maintained in good repair−2
repair ceiling tile in storage room.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottle on food contact surface
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
fresh bread brought in
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
date mark pre-packaged bread.

Base deductions−13 pts

Dec 19

Routine InspectionScore: 73

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
ice used in drink in igloo ice chest, melted waste water on ice. dispose of ice.
DAL-6*02 Cold Hold (41øF/45øF or below)−5
chorizo at 51.2F, chicken mix at 49,3F, bean mix at 49.4F. Food containers were filled to the brim and prep cooler is left open. Close cooler and reduce amount of food in container to allow proper circulation.
DAL-10*01 Cooling -- within 2 hours, 135-70øF−5
stew meat at 171F and cooling at room temperature. Food was placed in smaller and shallow pans.
DAL-12*10 Clean Sight and Touch−5
grime build up on grey lip of ice bin, dispose of ice and clean & sanitize.

Basic (10)

−20 pts

DAL-2*39 Equipment compartments, drainage−2
waster water from melted ice not allowed to drain. get ice from ice bin. do not use igloo chest.
DAL-3*31 Individual, disposable towels−2
missing towels at mixed restroom.
DAL-4*47 Conditions of Permit-in use of food equipment−2
most recent health report is available upon request.
DAL-5*21 RFSM - Not On Site−2
RFSM not on site.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean walls and floors, clean exposed pipes
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
no date marks on food that was made after 24 hrs and placed in reach in cooler.
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket on floor. must be store off floor.
DAL-11*27 Cool TCS foods using other effective means−2
cool stew by placing in ice container, place in shallow pans or using ice as an ingredient.
DAL-13*45 Walls and ceilings, studs, joists, and rafters−2
ceiling tile in kitchen is stained or covered in dust. replace or clean ceiling tile.
DAL-14*24 Food Label- manufacture/packer/distrubtor name−2
provide food label for bread that is prepackaged.

Base deductions−40 pts

Jun 19

Routine InspectionScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
black residue in ice bin. clean and sanitize. Dispose of ice.

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
rfsm not onsite.
DAL-2*32 Equipment & Utensils resistant pit,chip, crazing−2
using foil as surface, must use material that does not easily chip.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
dust on frp wall behind reach in freeze and refrigerator. grease on frp wall. Storage cabinet of fresh bread has crumbs.
DAL-5*39 Keep utensils handles upright or protected−2
handle of scoop meant for ice is touching ice. clean and sanitize handle.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Large amounts of fruit flies on storage room and in small amounts in kicthen. Crumbs in fresh bread cabinet. Remove all harboring conditions,
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open water bottle on food contact surface, employee drink . Employee must drink away from food preparation area to avoid potential contamination of food.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
diced and sliced food and salsa has no date marking. All food that has been stored for more than 24 hrs must have date marking.
DAL-9*27 Cooling method, criteria - placing the food in shallow pans−2
fish stew in large pot. When cooling place cooling foods in pans or place on ice.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
cases of bananas on floor.
DAL-11*22 Handlers-Certificate Not On Site−2
Provide Texas Food Handler cards.

Base deductions−25 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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