What is Tortilleria MI Pueblo's health inspection score?

Tortilleria MI Pueblo has a SafeDine safety score of 60 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 MI Pueblo last inspected?

Tortilleria MI Pueblo was last inspected on October 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tortilleria MI Pueblo have?

Tortilleria MI Pueblo has 58 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tortilleria MI Pueblo safe to eat at?

Tortilleria MI Pueblo has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tortilleria MI Pueblo serve?

Tortilleria MI Pueblo serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tortilleria MI Pueblo

Name: Tortilleria MI Pueblo
Address: 1703 W CLARENDON DR, Dallas, 75208
Rating: 60

1703 W CLARENDON DR, Dallas

Data may be outdated — inspected 10/11/2023

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0Fair

American•Oak Cliff

Ranked #170 of 400 in Oak CliffBetter than 22% of american restaurants

Stable

10 inspections

Last: Oct 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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1703 W CLARENDON DR, Dallas, TX 75208

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Violation Timeline

Sep 2019

1 inspections

4 intermediate

7 basic

Sep

Oct 2019

1 inspections

3 basic

Apr 2020

1 inspections

2 basic

Apr

Oct 2020

1 inspections

1 intermediate

7 basic

Apr 2021

1 inspections

1 intermediate

6 basic

Apr

Sep 2021

1 inspections

1 intermediate

2 basic

Oct 2021

1 inspections

7 basic

Oct

Apr 2022

1 inspections

1 intermediate

8 basic

Mar 2023

1 inspections

3 basic

Mar

Oct 2023

1 inspections

5 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Oct 23

Routine InspectionLatestScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
label prepackaged salsa containers
DAL-2*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
repair faucet of hot water heater at hand sink
DAL-3*47 Conditions of Permit-in use of food equipment−2
post
DAL-4*39 Store equipment & utensils in a clean, dry place−2
clean wire shelves
DAL-5*43 Light bulbs, light shields provided−2
provide light shield

Base deductions−10 pts

Mar 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK PREPARED FOODS AFTER 24 HOURS.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WIRE STORAGE SHELVES.

Base deductions−6 pts

Apr 22

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chorizo observed at 45.8F, peeled onion observe at 46.3F

Basic (8)

−16 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
reach in cooler observed at 49F. adjust temperature or repair reach in cooler.
DAL-3*21 RFSM - Not On Site−2
no available rfsm on site.
DAL-4*22 Accredited food handler certificate - 60 days−2
employee working in kitchen did not have texas food handler card. provide.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed thawing food left uncovered.
DAL-6*38 Thawing. under running water criteria - water velocity−2
observed raw steak meat thawing in three comp sinks with no running water, run under running water or thaw over night in reach in cooler.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
dust build up on walls, clean.
DAL-8*47 Conditions of Permit-in use of food equipment−2
missing consumer health sign. provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no available pest control records, most recent is from 2020.

Base deductions−21 pts

Oct 21

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no available pest control records onsite. Provide.
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
loose frp walls and hole on wall, remove harboring condition.
DAL-3*45 Premises shall be maintained in good repair−2
observed loose frp walls and hole on wall, repair.
DAL-4*39 Store all equipment & utensil covered or inverted−2
observed large pots stored upright, store inverted to prevent build up of dust/grime OR cover.
DAL-5*47 Conditions of Permit-in use of food equipment−2
post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-6*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
leak coming from hot water faucet at hand sink, repair.
DAL-7*24 Food Labeling- with common name of the food−2
salsa made and packaged at establishment not labeled in label, observed in RIC. RFSM corrected onsite

Base deductions−14 pts

Sep 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*20 Grease Trap Tickets−5
MAINTAIN SERVICE GREASE FILE AT LOCATION TO PRESENT OPEN INSPECTION

Basic (2)

−4 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
SEAL ALL PERIMETER TO PREVENT ENTRANCE OF INSECT AND RODENTS
DAL-3*29 Sanitizing solutions, testing devices−2
PROVIDE CHEMICAL TEST STRIP TO TEST SANITIZER Concentration

Base deductions−9 pts

Apr 21

Routine InspectionScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
hot water handle of three comp sink is not functioning, repair.

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-2*22 Accredited food handler certificate - 60 days−2
Employee working in kitchen is a new hire and did not have Texas Food Handler card. provide.
DAL-3*24 Food Labeling- with common name of the food−2
red salsa containers do not have food label, provide.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
packaged salsa do not have date mark, provide date mark.
DAL-5*38 Thawing. under running water criteria−2
observed frozen meat thawing at room temperature in three comp sink. turn on faucet.
DAL-7*46 Covered waste receptacle for women's restroom−2
provide cover waste container.

Base deductions−17 pts

Oct 20

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 200PPM, needs to between 50-100PPM.

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
sliced cactus in bag not date marked., date mark
DAL-2*24 Food Labeling- with common name of the food−2
cactus not labeled, label bags.
DAL-4*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST
DAL-5*29 Sanitizing solutions, testing devices−2
PIC could not produce test strips for sanitizer.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
raw meat that is being worked on left uncovered, cover.
DAL-7*39 Store all equipment & utensil covered or inverted−2
pots and pans upright on shelve and collecting dust. store inverted or cover.
DAL-8*21 Based on the risks inherent to the food operation, during inspections and upon request the perso−2
provide bodily fluid spill kit.

Base deductions−19 pts

Apr 20

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
salsa containers missing date mark tags.
DAL-2*38 Thawing. under running water criteria - < 4 hours−2
thaw intestines at room temperature in 3 comp. sink, provide running water.

Base deductions−4 pts

Oct 19

Follow-up InspectionScore: 94

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*24 Food Labeling- with common name of the food−2
food containers without proper labels must be have proper label all food containers
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be date mark food containers in all areas
DAL-3*29 Sanitizing solutions, testing devices−2
3c sink not set up properly must be setup at: 50 ppm chlorine concentration for sanitizing solution.

Base deductions−6 pts

Sep 19

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*18 Equipment and Utensils Multiuse Materials-safe−5
using ice coolers as warmers must be use approved commercial equipment to avoid chemical contamination using thank you bags as food containers must be have approved commercial equipment as food containers
DAL-6*03 Food products not maintained at 135øF or above−5
tortilla 127 F must be maintain proper food temperature of 135 f or above
DAL-9*14 When to wash hands before donning new gloves−5
must wash hands before using gloves when change tasks
DAL-10*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (7)

−14 pts

DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
missing date marking on food containers inside cooler units must be have date marking on food containers on all areas
DAL-3*31 Individual, disposable towels−2
missing individual towels at the restroom hand sink must be have individual towels in all hand sinks
DAL-4*38 Thawing. under running water criteria - < 4 hours−2
improper thawing frozen meat on sinks must be have running water during thawing process
DAL-5*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-7*21 RFSM - Not On Site−2
RFSM not on site must be a RFSM manager on site during operational hours
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
flour open bags at service area must be in a commercial container with lids covered at all times
DAL-11*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
hot faucet at hand sink broken must be replace or repair to avoid cross contamination

Base deductions−34 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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