What is Tienda Y Restaurant LA Central's health inspection score?

Tienda Y Restaurant LA Central has a SafeDine safety score of 30 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 Y Restaurant LA Central last inspected?

Tienda Y Restaurant LA Central was last inspected on August 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tienda Y Restaurant LA Central have?

Tienda Y Restaurant LA Central has 78 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tienda Y Restaurant LA Central safe to eat at?

Tienda Y Restaurant LA Central has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tienda Y Restaurant LA Central

Name: Tienda Y Restaurant LA Central
Address: 2220 HIGHLAND RD #B, Dallas, 75228
Rating: 30

2220 HIGHLAND RD #B, Dallas

Data may be outdated — inspected 8/26/2023

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0Poor

East Dallas

Ranked #377 of 424 in East Dallas

Declining

8 inspections

Last: Aug 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-19 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

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

2220 HIGHLAND RD #B, Dallas, TX 75228

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Violation Timeline

May 2019

1 inspections

3 intermediate

7 basic

May

Nov 2019

1 inspections

3 intermediate

8 basic

May 2020

1 inspections

3 intermediate

6 basic

May

Mar 2021

1 inspections

3 intermediate

5 basic

Sep 2021

1 inspections

2 intermediate

8 basic

Sep

Mar 2022

1 inspections

1 intermediate

6 basic

Feb 2023

1 inspections

2 intermediate

6 basic

Feb

Aug 2023

1 inspections

4 intermediate

11 basic

Inspection History

8 records on file

8 Routine

Aug 23

Routine InspectionLatestScore: 64

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
OBSERVED PRODUCT COOLING AT ROOM TEMPERATURE IN LARGE PAN ON SHELF. PRACTICE PROPER COOLING METHODS TO COOL FROM 135F-70F IN 2 HRS & FROM 70-41 IN AN ADDITIONAL 4 HRS. MONITOR TIME WITH TIME STAMPS &/ OR LOG CHARTS.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
OBSERVED PICO DE GALLO, DICED TOMATO , SALSA AT 55F MAINTAIN ALL TCS FOOD 41F & BELOW
DAL-3*10 Clean Sight and Touch−5
EXTERIOR OF EQUIPMENT & FOOD CONTAINERS OBSERVED NOT CLEAN TO TOUCH / WITH PRODUCT / GREASE ACCUMULATION
DAL-4*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CHEMICAL SPRAY BOTTLE STORED ON SHELF NEXT TO VEGETABLES

Basic (11)

−22 pts

DAL-5*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.−2
MANAGER ON DUTY NOT ABLE TO DEMONSTRATE BASIC KNOWLEDGE OF FOOD SAFETY- RECOMMEND TO TAKE MANAGER COURSE AGAIN
DAL-6*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
ALL PREPARED PRODUCT HELD LONGER THAN 24 HRS SHALL HAVE A USE BY DATE NOT EXCEEDING 7 DAY HOLD
DAL-8*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER. MAINTAIN CONCENTRATION BETWEEN 50-100PPM. OBSERVED EXPIRED 1-21-23
DAL-9*30 Does Establishment have a current valid permit posted?−2
DISPLAY FOOD ESTABLISHMENT PERMIT FROM THE CITY OF DALLAS
DAL-10*31 Handwashing lavatory - accessible−2
PROVIDE SOAP & PAPER TOWELS AT HAND SINK. OBSERVED OBSTRUCTED WITH CONTAINER STORED INSIDE
DAL-11*32 Maintain in Good Repair−2
REPLACE TORN GASKETS ON RIC UNITS WHERE NEEDED THROUGHOUT
DAL-12*34 Outer openings:closing holes, gaps−2
OBSERVED ROACH CRAWLING ON TOP OF EQUIPMENT SEAL BACK DOOR PROPERLY TO PREVENT ENTRANCE OF INSECTS & RODENTS
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE BEVERAGES OBSERVED STORED ON PREP TABLES , NEXT TO PRODUCT & CLEAN EQUIPMENT THROUGHOUT
DAL-14*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
PROVIDE SANITIZE BUCKETS & TOWELS FOR ALL WORK/ SERVICE AREAS PREP, COOK , DISHWASH, ETC.
DAL-15*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD INSIDE RIC UNITS

Base deductions−42 pts

Feb 23

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Time stamp tamales
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix hot water at hand sink

Basic (6)

−12 pts

DAL-3*31 Individual, disposable towels−2
Provide soap and paper towels for hand sink
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Make back door self closing
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover RTE foods in coolers
DAL-6*42 Dirty nonfood contact surfaces−2
Clean water from floor
DAL-7*45 Premises shall be maintained in good repair−2
Fix floor tiles
DAL-8*21 RFSM - Not On Site−2
Obtain RFSM from City of Dallas

Base deductions−22 pts

Mar 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store eggs or chicken over beef or RTE food

Basic (6)

−12 pts

DAL-2*31 No soap at handsink−2
No soap at hand sink
DAL-3*34 Pest control-routine inspections for−2
Pests found
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all RTE food
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk containers
DAL-6*42 Dirty nonfood contact surfaces−2
Clean tables
DAL-7*45 Premises shall be maintained in good repair−2
Replace light

Base deductions−17 pts

Sep 21

Routine InspectionScore: 82

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
Do not store raw shrimp over RTE items
DAL-2*18 Toxic items labeling-non original container−5
Label chemical bottles

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site
DAL-4*24 Food Labeling- with common name of the food−2
Label squeeze bottles
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Discard ready to eat items after 7 days. Date mark RTE food.
DAL-6*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-7*36 Dry wiping cloths shall be laundered........−2
Clean dirty wiping cloths
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover RTE food in RIC
DAL-9*45 Premises shall be maintained in good repair−2
Replace light, fix hand sink cold water handle
DAL-10*47 Handwashing signage−2
Put hand washing sign in restroom

Base deductions−26 pts

Mar 21

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair faucet leak at 3 comp sink
DAL-3*10 Clean Sight and Touch−5
Interior of coolers
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (5)

−10 pts

DAL-2*43 Light bulbs, light shields provided−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-6*21 PIC ensures food handlers properly trained−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−25 pts

May 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*20 Grease Trap Tickets−5
SERVICE EVERY 90 DAYS EAGLE GREASE 1/2/20
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-6*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
NO DATE MARKING
DAL-2*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK
DAL-3*29 Food thermometers provided and accessible−2
IN ALL COOLERS
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
BACK DOOR PROPPED OPEN
DAL-8*43 Ventilation hood-prevent grease dripping−2
DAL-9*39 Equipment in good repair and proper adjustment.−2
COOLER @ 48 DEGREE F AMBIENT TEMP

Base deductions−27 pts

Nov 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
RAW SHELLED EGG 47 DEGREE F
DAL-9*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLE
DAL-11*15 Contact RTE Products w/ Bare Hands−5
OBSERVED BARE HAND CONTACT WITH NO GLOVES

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS BY OPEN TOP COOLER, CLEAN SHELVES BY FRYER
DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL RIC
DAL-3*31 No soap at handsink−2
AT HAND SINK
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS MUST BE IN WATER 135 DEGREE AND ABOVE
DAL-5*34 Outer openings:closing holes, gaps−2
SEAL UNDER BACK DOOR
DAL-7*47 RFSM Certificate - Not Display−2
POST CERTIFICATE
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ITEMS IN COOLER
DAL-10*47 Handwashing signage−2
AT HAND SINK

Base deductions−31 pts

May 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*06 Time as PHC:provide written procedures on site−5
provide time for food in small containers. discard.
DAL-7*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
employee not sanitizing surface, using wet cloth with just water
DAL-8*14 When to wash hands before donning new gloves−5
employee not washing hands before donning new gloves.

Basic (7)

−14 pts

DAL-1*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
large ga on storage back door. replace with thicker door sweep.
DAL-2*31 Individual, disposable towels−2
provide paper towels at hand wash sink located in mens restroom.
DAL-3*47 Handwashing signage−2
provide hand wash sign in womens restroom and at handsink located in kitchen
DAL-4*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-5*39 Keep utensils handles upright or protected−2
handle of ice scoop touching ice, keep handle upright
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust on intake vent.
DAL-10*45 Premises shall be maintained in good repair−2
gap on wall located in kitchen.

Base deductions−29 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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