LA Michoacana (carnitas)
8707 E Rl Thornton Frwy, Dallas, TX 75228 · 75228 · Restaurant
Passed all 11 inspections — critical violations noted
2024-02-12 Pass Routine 6
*10 Sanitization after Cleaning
no method of sanitizing used- must sanitize utensils/ equipment/ surfaces
*19 Water & Plumbing in good repair- per code
faucet leaking at 3 compartment sink
*29 Sanitizing solutions, testing devices
provide chemical test strips for sanitizer solutions
*33 Warewashing equipment, cleaning agents
provide soap/ sanitizer at 3 compartment sink
*42 Floors/walls/ceiling/nonfood dirty
clean wall by 3 compartment sink, ceiling/ air vent dusty
*44 Trash can provided for papertowel waste
provide trash can at hand sinks
2022-12-01 Pass Routine 1
* 21 RFSM notify 10 days & replacement in 45 days
EXPIRED CITY OF DALLAS RFSM
2021-11-23 Pass Routine CRITICAL 3
*37 Storing the food at least 15 cm (6 inches) above the floor
MEAT SEASONING ON FLOOR
*18 Toxic items storage adjacent to food/utensils
BLANCH STORE BESIDE SANITIZER
*42 Dirty nonfood contact surfaces
RUST SHELF IN WIF
2020-12-08 Pass Routine
No violations found.
2020-01-15 Pass Routine CRITICAL 5
*30 Food Establishment Permit
PERMIT NOT POSTED
*43 Light bulbs, light shields provided
Repair LIGHT IN VENT HOOD
*06 Time as PHC:provide written procedures on site
NOT PROVIDED
*10 Sanitization after Cleaning
SET SANITIZER FOR SURFACE CLEANING
*29 Food thermometers provided and accessible
PROVIDE FOOD THERMOMETER
2019-01-14 Pass Routine CRITICAL 10
*45 Premises shall be maintained in good repair
Detail clean wall underneath the 3CS
*10 Clean Sight and Touch
must clean and sanitize food contact surfaces--cooked pork skins racks. Several dirty racks were observed at cook/food area/ not cleaned.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
label bleach sanitizer and store off the floor *bleach sanitizer 10ppm
*03 Food products not maintained at 135øF or above
Carnitas on food warmer observed at 121F. Hot food must be maintained at 140F and above at all times.
*29 Air, water, pressure / temperature devices
Provide food grade thermometer to check hot food temperature.
*47 OTHER VIOLATIONS
Do not store hot food over the load limit/out of temperature (pan) -- will not maintain proper temperature of 135F and higher.
*31 No soap at handsink
No soap observed at hand sink
*41 Food Labeling - Bulk food for self dispensing
label lard container
*33 Manual ware washing, sink compartment requirement
clean and sanitize inside compartments (pork fat seen inside of compartments)
*22 Handlers-Certificate Not On Site
2018-07-20 Pass Routine 3
*10 Clean Sight and Touch
MAINTAIN GARLIC AND BAY LEAF CONTAINER CLEAN
*19 Water & Plumbing in good repair- per code
HAND SINK PIPE LEAKING
*03 Food products not maintained at 135øF or above
RIBS 109.8°F PIG EARS 118°F CARNITAS 89°F
2018-01-18 Pass Routine 2
*22 Handlers-Certificate Not On Site
*03 Food products not maintained at 135øF or above
carnitas 122.7°F, ribs 93.4°F
2017-09-18 Pass Routine CRITICAL 7
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items
*06 Discard if TCS is in container w/ no date or day
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes on equipment
*43 Clean vent syst:Intake/exhaust air ducts
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by preparation (washing dishes while preparing food items)
*03 Food products not maintained at 135øF or above
*19 One Inch Air Gap
provide 1 inch air gap at 3 comp sink
2017-07-20 Pass w/ Conditions Routine CRITICAL 15
*18 Toxic items labeling-non original container
label spray bottles
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*28 Do not exceed manuf. use by date
*11 Food not re-served after being served or sold to consumer
sauces and salsa
*03 Food products not maintained at 135øF or above
*22 Handlers-Certificate Not On Site
*39 Keep utensils handles upright or protected
handles in the food
*19 One Inch Air Gap
provide 1 inch air gap at 3 comp sink
*21 RFSM - Not On Site
*27 Cooling method, criteria - smaller portions
used small shadow pans
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on prepared food items
*42 Dirty nonfood contact surfaces
clean drains
*24 Food packaged in a establishment, shall be labeled as specified in law
2017-01-12 Pass Routine CRITICAL 1
*03 Food products not maintained at 135øF or above
the temperature on the pork was at 127 degrees ( too much in the hot holding unit tray or cover with a lid )
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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