What is Tortilleria LA Purisima's health inspection score?

Tortilleria LA Purisima has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tortilleria LA Purisima last inspected?

Tortilleria LA Purisima was last inspected on January 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tortilleria LA Purisima have?

Tortilleria LA Purisima has 101 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tortilleria LA Purisima safe to eat at?

Tortilleria LA Purisima has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tortilleria LA Purisima

Name: Tortilleria LA Purisima
Address: 14902 PRESTON RD #1300, Dallas, 75234
Rating: 36

14902 PRESTON RD #1300, Dallas

Data may be outdated — inspected 1/3/2024

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Farmers Branch

Ranked #103 of 129 in Farmers Branch

Declining

10 inspections

Last: Jan 3, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.1

Avg Violations

30 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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

-9 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

Open location in Google Maps →

14902 PRESTON RD #1300, Dallas, TX 75234

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2019

1 inspections

3 intermediate

7 basic

Jun

Jan 2020

1 inspections

5 intermediate

10 basic

Feb 2020

1 inspections

3 intermediate

5 basic

Feb

Jul 2020

1 inspections

2 intermediate

6 basic

Jan 2021

1 inspections

3 intermediate

5 basic

Jan

Aug 2021

1 inspections

3 intermediate

9 basic

Nov 2021

1 inspections

2 intermediate

9 basic

Nov

Sep 2022

1 inspections

1 intermediate

13 basic

Mar 2023

1 inspections

1 intermediate

4 basic

Mar

Jan 2024

1 inspections

3 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored above cooked foods.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain sanitizer at 50 ppm Cl
DAL-3*19 One Inch Air Gap−5
Provide at least one inch air gap at 3-compartment sink

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one day.
DAL-5*29 Thermometer calibrated to ensure accuracy−2
Calibrate thermometers.
DAL-6*31 No soap at handsink−2
Provide soap at all hand sinks.
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard as a liner.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
Observed many fruit flies; only use fly paper outside food areas.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover bulk storage.
DAL-10*45 Premises shall be maintained in good repair−2
Repair floor/wall coving

Base deductions−29 pts

Mar 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw eggs above salsa

Basic (4)

−8 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean mixer base, thermometer, switches on hot table, exterior of ice machine
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
remove protective film from the make line and RIC remove foil from shelves
DAL-4*31 Handwashing lavatory - used for other purpose−2
Hand sink used for other purposes- cleaner storage- hand sinks are for hand washing only
DAL-5*39 Keep utensils handles upright or protected−2
can not use a bowel as a scoop (beans in RIC), you do not know where your fingers have been

Base deductions−13 pts

Sep 22

Routine InspectionScore: 80

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-3*15 Contact RTE Products w/ Bare Hands−5
observed employee touched rte food with bare hands

Basic (13)

−26 pts

DAL-1*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no standing water
DAL-2*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper no paper towels
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-6*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-7*45 Premises shall be maintained in good repair−2
repair base boards, faucet on mop sink
DAL-8*29 Mechanical holding unit, thermometer location−2
provide thermometer in each cold unit
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles and food needs to be stored away from consumers food
DAL-10*34 Outer openings:closing holes, gaps−2
repair gap at entrance door, exit door
DAL-11*43 Light bulbs, light shields provided−2
replace light bulbs on vent a hood and cooler
DAL-12*22 Accredited food handler certificate - 60 days−2
all employees need food handler cards
DAL-13*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
cut and uncut avocado
DAL-14*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean shelves, clean coolers, freezer, microwave

Base deductions−31 pts

Nov 21

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Ice machine needs cleaning
DAL-4*18 Toxic items used according to law−5
Chlorine concentration above recommendations in sanitizing bucket.

Basic (9)

−18 pts

DAL-1*32 Damaged Equipment−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies in kitchen
DAL-6*45 Lockers to be used to store personal items−2
cell phones in prep area
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*38 Thawing. under running water criteria - < 4 hours−2
DAL-10*39 Store equipment & utensils in a clean, dry place−2
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover foods in reach in cooler

Base deductions−28 pts

Aug 21

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Spray bottles hanging on handwash sink.
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak at 2 compartment sink.
DAL-10*10 Clean Sight and Touch−5
Clean shelves inside coolers. Do not place cloth under cutting board.

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Remove foil and cardboard shelf liners.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - accessible−2
Large bucket in sink.
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-9*45 Premises shall be maintained in good repair−2
Replace missing/damaged floor coving.
DAL-11*35 Jewelry Prohibition−2
DAL-12*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2

Base deductions−33 pts

Jan 21

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Hot holding of Poblano must be at 135 or above
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store unpasteurized eggs below ready to eat food items
DAL-4*19 One Inch Air Gap−5
Produce one inch air gap at hand wash sink

Basic (5)

−10 pts

DAL-3*40 Reuse of single service articles−2
Store styrofoam cups off of the floor
DAL-5*45 Premises shall be maintained in good repair−2
Fix sliding door (RIC)
DAL-6*32 CIP-Cleanability−2
Remove foil and towels on top of contact surfaces
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Observed fruit flies
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2

Base deductions−25 pts

Jul 20

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
ham-52 degrees F; weiners-52 degrees F

Basic (6)

−12 pts

DAL-1*28 Date marking commercially prepared of RTE/PHF−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cover the foods inside the reach in cooler; dirty fan blowing directly on the cilantro
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler not cooling efficiently
DAL-7*31 Individual, disposable towels−2
replenish every paper towel dispenser
DAL-8*32 Damaged Equipment−2
replace gaskets in the reach in cooler

Base deductions−22 pts

Feb 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw beef products need to be at the bottom of the cooler, underneath the veggies
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Insufficient chlorine amounts were measured in the sanitizer buckets.

Basic (5)

−10 pts

DAL-4*32 Maintain in Good Repair−2
Reach in cooler gaskets need repair.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies were flying around the kitchen.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Boxes of food items were stored on the floor.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cilantro bundles were stored without any packaging.
DAL-8*42 Dirty nonfood contact surfaces−2
Old grease stains were visible at the cooking station.

Base deductions−25 pts

Jan 20

Routine InspectionScore: 72

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
Rice and scrambled eggs were maintained at a temp below 135.
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Employee handled RTE tomatoes with bare hands.
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Beef blood was found in cooler in addition to storage next to lettuce.
DAL-4*10 Clean Sight and Touch−5
Ice machine needs cleaning.
DAL-15*07 Food safe, good condition, unadulterated, and honestly presented−5
Lettuce in cooler had signs of going bad.

Basic (10)

−20 pts

DAL-5*22 Handlers-Certificate Not On Site−2
Food handler certificates of all employees must be provided.
DAL-6*29 Food thermometers provided and accessible−2
DAL-7*32 Maintain in Good Repair−2
Repair cooler gaskets.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies found in kitchen.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be stored in sanitizing bucket.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Box of beef was stored on the ground
DAL-11*39 Store equipment & utensils in a clean, dry place−2
Utensils were left on food items and ice scoop was stored on ice.
DAL-12*41 Food storage containers, identified with common name of food.−2
DAL-13*42 Dirty nonfood contact surfaces−2
Coolers need cleaning.
DAL-14*47 Other Violations−2
Obtain choking poster.

Base deductions−45 pts

Jun 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN COOLERS AND STOVE, UTENSILS STORAGE BINS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
BEEF 47'F, HAM 49'F, HOT DOG 49'F
DAL-10*6 Discard PHF is exceeds time/temp combinations−5
PRODUCTS DATEED 5-19-19

Basic (7)

−14 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL FOOD EQUIPMENT OFF THE FLOOR
DAL-2*47 Other Violations−2
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-4*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL PREPACKAGED PRODUCTS WITH NAME OF BUSINESS i.e. SALSA AND DESSERT
DAL-5*31 No soap at handsink−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED SEVERAL DRINKS ON FOOD PREP. TABLE
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

Base deductions−29 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants