LA Michoacana Meat Market - Taqueria
3380 Lombardy Ln, Dallas, TX 75220 · 75220 · Restaurant
Passed all 16 inspections — critical violations noted
2024-02-15 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Observed raw eggs @ 81.1 F
*03 Food products not maintained at 135øF or above
Observed pork @ 117.7 F, chicken 100.8 F, potatoes @ 127.2 F
*14 When to wash hands before donning new gloves
*19 Backflow prevention device - installed
Provide backflow prevention device on hoe
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
separate cut fruits and vegetables into separate containers
*39 Cutting surfaces.
*42 Dirty nonfood contact surfaces
Clean RIC gaskets
*43 Light bulbs, light shields provided
Repair light under venthood
2023-08-15 Pass Routine CRITICAL 6
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Observed cut tomatoes @ 45.3F after 4 hours of cooling from 70 F
*03 Food products not maintained at 135øF or above
Observed chicken drum @ 99.1 F and beef @ 101.3 F
*19 Water & Plumbing in good repair- per code
Repair back flow device where hose is connected (damaged)
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometer inside RIC
*42 Dirty nonfood contact surfaces
Clean dirty venthood
*43 Light bulbs, light shields provided
Replace/repair missing air ducts under venthood
2023-02-24 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Observed cut tomatoes @ 50.8 F and ceviche @ 48.2 F
*03 Food products not maintained at 135øF or above
Observed fried fish @ 125.7 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw fish & beef stored over avocados and milk
*14 When to wash hands before donning new gloves
*19 Backflow prevention device - installed
Repair backflow prevention device 3-comp sink
*21 RFSM - Not On Site
ConsumerHealthRFSMandTemp.Dallascityall.com
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*39 Equipment in good repair and proper adjustment.
Repair RIC in front with ceviche , not holding temps under 41 F
*42 Dirty nonfood contact surfaces
Clean dirty venthood
2022-10-03 Pass Routine CRITICAL 6
*10 Clean Sight and Touch
Observed no sanitizer in sanitizing compartment of 3-comp sink ( 0 ppm CL)
*18 Toxic items labeling-non original container
Label all non-original chemical bottles with common name of chemical
*19 Backflow prevention device - installed
Provide backflow prevention to all hose inlets
*21 RFSM - Not On Site
*34 Pest control-routine inspections for
Observed flies in establishment
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handle touching dry-ingredient product. Keep handles upright & protected
2022-02-16 Pass Routine CRITICAL 3
*10 Sanitization after Cleaning
Observed employee wash a utensil without sanitizing after.
*18 Toxic items labeling-non original container
Observed chemical spray bottle without a label. COS
*47 Conditions of Permit-in use of food equipment
Permit not posted. Call 214-670-8083 for info.
2021-09-19 Pass Routine 9
*03 Food products not maintained at 135øF or above
beef soup 113 degrees F
*22 Accredited food handler certificate - 60 days
*24 Food Labeling- with common name of the food
label drink dispensers
*35 Jewelry Prohibition
properly store personal items
*40 Handle & dispense of cleaned utensils, single-use
*43 Light - 50 foot : Food and utensils area
replace missing light underneath vent a hood system
*42 Floors/walls/ceiling/nonfood dirty
*45 Premises shall be maintained in good repair
repair ric near serving line
*12 A food employee or conditional employee shall report to PIC the information as specified under (
2021-03-24 Pass Routine CRITICAL 3
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket 0 ppm Cl
*18 Toxic items labeling-non original container
Label chemical spray bottles
*47 Handwashing signage
Provide hand wash sign at hand sink
2020-10-06 Pass Routine CRITICAL 6
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket 0 ppm Cl
*14 When to wash hands before donning new gloves
observed not washing hands before putting on gloves.
*18 Toxic items labeling-non original container
Observed spray bottles and sanitizer bucket not labeled.
*27 Cooling method, criteria - smaller portions
Observed cooling in large container. Cool in smaller portions on ice.
*29 Food thermometers provided and accessible
Provide thermometer in RIC
*45 Drying Mops-air dry
Hang mop to allow air dry
2020-03-12 Pass Routine CRITICAL 4
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over sauce
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in bucket 10 ppm.
*18 Toxic items labeling-non original container
Observed spray bottle w/ no label
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using cup as scoop. Scoop must have handle.
2019-05-28 Pass Follow-up CRITICAL 13
*24 Food Labeling- with common name of the food
No labeling on salsa in front coolers.
*45 Premises shall be maintained in good repair
Observed holes in ceiling tiles in dining area, dirty and wet.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Bread was stored in shopping bag.
*36 Cloths in-use for wiping food spills used for no other purpose
Observed cleaning cloth underneath the cutting board.
*29 Mechanical holding unit, thermometer location
No thermometer found in front reach in cooler containing the salsa.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed small container being used as a scoop for salsa
*21 RFSM - Not On Site
There was no RFSM certificate present onsite. Provide within 48 hrs.
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking on bulk items in the walk in cooler. Clearly date TCS foods for 7 days.
*18 Toxic items storage adjacent to food/utensils
Observed chemical bottle stored near bulk spices
*47 Health permit posted
Health Permit needs to be posted in visible place.
*43 Ventilation,mechanical
Too hot in the Taqueria, temperature was reading at 76F
*32 Damaged Equipment
Plastic containers used as replacement for missing wheel on the reach in cooler. Wicker basket was used as a storage basket for lids.
*42 Dirty nonfood contact surfaces
Observed dirty and dusty vents in the dining area, vents were also rusty and leaking.
2019-04-14 Pass w/ Conditions Routine CRITICAL 16
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store personal drinks.
*36 Cloths in-use for wiping between uses stored
Clean small cutting/prep area.
*01 Cooling -- total 6 hours, 135-41øF
cooked vegetables Cool in small, shallow containers.
*47 Other Violations
Label soap and sanitizer dispenser at handwash sink.
*45 Ceiling easily cleanable and light in color
Unapproved ceiling tiles by handwash sink.
*37 Food shall be protected from contamination by storing the food in a clean, dry location
Clean air vents above food prep area.
*18 Toxic items labeling-non original container
spray bottles
*40 Reuse of single service articles
Store dry ingredients in food grade durable containers.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*43 Light - 50 foot : Food and utensils area
vent hood
*41 Food storage containers, identified with common name of food.
bulk drink containers
*03 Food products not maintained at 135øF or above
pork 107F
*42 Dirty nonfood contact surfaces
Clean exterior of bulk food containers.
*39 Cutting surfaces.
*33 Rinsing procedures - 3 compartment sink
*10 Clean Sight and Touch
Clean and sanitize small cutting/prep area.
2018-10-16 Pass Routine CRITICAL 3
*10 Clean Sight and Touch
clean the inside of the microwave
*18 Toxic items labeling-non original container
*27 Cooling, heating, and holding capacities. Equipment
cold holding unit used to hold sauces was observed at 48.5 degrees F
2018-04-18 Pass Routine CRITICAL 4
*18 Toxic items labeling-non original container
spray bottle not labeled with chemical name
*02 Cold Hold (41øF/45øF or below)
salsa bar is not holding proper temperature
*03 Food products not maintained at 135øF or above
carnitas reading 131F
*15 Bare hands contact with ready-to-eat foods
cook was cutting avocado bare hand- asked to throw away
2017-10-30 Pass Routine 3
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*42 Dirty nonfood contact surfaces
clean gaskets of reach in cooler / clean above three compartment sink shelve where clean dishes are stored
*19 Water & Plumbing in good repair- per code
repair plumbing under three compartment sink
2017-05-13 Pass Routine CRITICAL 7
*07 Food safe, good condition, unadulterated, and honestly presented
food tray put directly on top of rte food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw bacon and sausage store together
*18 Toxic items storage adjacent to food/utensils
bleach
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
ham, lime, bacon
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
towel under the cutting board
2016-12-07 Pass Routine CRITICAL 5
*07 Food safe, good condition, unadulterated, and honestly presented
separate avocado with cabbage sallad
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat and sausage store together
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm
*28 Date marking > 24 hrs,on site,temp 41F
sausage
*39 Utensils, single serve items 6 inches off - floor
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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