Taqueria LA Providencia
206 S Madison Ave, Dallas, TX 75208 · 75208 · Restaurant
Passed all 15 inspections — critical violations noted
2026-04-06 Pass Retail Food 2025
No violations found.
2025-10-28 Pass New Retail Food 2022
No violations found.
2023-10-27 Pass Routine CRITICAL 11
*40 Single use articel wrapped or dispensed
*45 Lockers to be used to store personal items
*45 Drying Mops-air dry
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*14 When to wash hands
*45 Premises shall be maintained in good repair
*22 Accredited food handler certificate - 60 days
*42 Floors/walls/ceiling/nonfood dirty
*27 Cooling, heating, and holding capacities. Equipment
*34 Pest Control
*39 Store all equipment & utensil covered or inverted
2023-03-12 Pass Routine CRITICAL 7
*36 Cloths in-use for wiping between uses stored
store wet wiping towels in a sanitizing bucket
*42 Dirty nonfood contact surfaces
continue to clean deep all surfaces of cooking equipment
*45 Premises shall be maintained in good repair
replace damaged ceiling kitchen area, damaged
*32 Damaged Equipment
rubber gaskets on ric kitchen/stove observed not in good repair ric near stove
*18 Toxic items labeling-non original container
label chemical spray bottles
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
invert single service articles when not used
2022-09-29 Pass Routine CRITICAL 7
*15 Bare hands contact with ready-to-eat foods
bare hand contact with avocado
*31 Individual, disposable towels
no paper towels
*34 Controlling pests. Eliminating harborage conditions
*27 Cool TCS foods using proper methods
soup and pork cooling at room temperature
*21 RFSM - Not On Site
must register food manager course with the city of dallas
*45 Premises shall be maintained in good repair
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
roaches in kitchen area
2021-08-03 Pass w/ Conditions Routine CRITICAL 15
*14 Wash hands after all other activities
LACK OF HAND WASHING AFTER KILLING ROACH WITH HANDS
*47 Health permit posted
POST IN CUSTOMER VIEW
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLES STORED IN FOOD ITEMS
*45 Ceiling easily cleanable and light in color
REPLACE CEILING EXPOSED TO MOISTURE
*34 Pest control-routine inspections for
NO PEST CONTROL PROVIDED
*27 Cooling method, criteria - smaller portions
OBSERVED STORING IN LARGE POTS
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED WITH CUSTOMER FOOD ITEMS
*31 Handwashing lavatory - allow convenient
PROVIDE IN RESTROOM
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN ALL
*19 One Inch Air Gap
PROVIDE AT 3 COMP SINK
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVE SEVERAL LIVE ROACHES IN ESTABLISHMENT: HARBORING IN PAPER TOWEL DISPENSER
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD ITEMS
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATE MARKING
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
2021-01-29 Pass Routine CRITICAL 11
*10 Clean Sight and Touch
CLEAN ALL
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE RTE FOODS IN RIC
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING
*21 RFSM - Not On Site
*14 When to wash hands as often as necessary during prep
LACK OF HAND WASHING
*39 Store all equipment & utensil covered or inverted
INVERT ALL UTENSIL & EQUIPMENT
*34 Outer door: solid,selfclosing,tightfitting
OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR
*31 No soap at handsink
PROVIDE FOR ALL
*35 Hair Restraints effective
*47 Handler-Certificate Not on site
PROVIDE FOR ALL
*45 Premises shall be maintained in good repair
PROVIDE TOILET SEAT IN RESTROOM
2020-04-15 Pass Routine CRITICAL 4
*18 Use toxic according to manufacturer direction
*20 Grease Trap Tickets
*28 Date marking > 24 hrs,on site,temp 41F
*22 Washing hands only at a designated hand sink
2019-08-19 Pass Routine CRITICAL 7
*45 Premises shall be maintained in good repair
ceiling tiles broken with water marks and bulging on all areas must be replace or repair to proper condition
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*02 Outfitter-Food Temperatures (Cold).
RI cooler unit 58 F must be have proper food temperature 40 F or below to avoid cross contamination
*22 Handlers-Certificate Not On Site
missing current food handler cards must be have current food handler cards
*10 Clean Surface Different Foods
food surfaces on all areas dirty with soils and grease accumulations clean all food services areas to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
walls ceiling and floors dirty with soils accumulations and grease residues must be clean all areas to avoid contamination during operational hours as well sanitize
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer bucket at floor level inside 3c sink area must be have sanitizer bucket at 6 inches out the floor level
2019-02-12 Pass Routine CRITICAL 10
*43 Clean vent syst:Intake/exhaust air ducts
vent hood dirty must be clean vent hood to avoid dripping and grease accumulations and avoid cross contamination
*33 Detergent-sanitizer must be approved
mixing detergent and sanitizing solutions must be use only sanitizing solutions properly prepared at sanitizer buckets
*45 Premises:Cleaning, frequency and restrictions
floors walls and ceiling dirty with soils accumulations, grease residues and dust contamination on all areas must be clean to avoid cross contamination
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
expired date marks on food containers must be have current date marking on all food containers to avoid cross contamination
*39 Cooking equipment free of encrusted grease
encrusted cooking equipment utensils with grease accumulations and soils accumulations must be replace or repair to avoid cross contamination
*03 Food products not maintained at 135øF or above
rice 108 F meat 106 F beans 112 F food must be maintain at 136 F as public health control
*06 Discard if TCS is in container w/ no date or day
PIC ensure dispose food containers with out date or day mark
*31 Handwashing lavatory - accessible
block hand washing with utensils on top of hand sink hand sink must be accessible to clean hands only to avoid cross contamination
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration of Chlorine front sanitizer bucket must be have 100 ppm of Chlorine concentration
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
visible presence of insects - roaches - must be contact pest management to eliminate pest use as public hazard control
2018-08-30 Pass Routine CRITICAL 5
*12 A food employee shall comply with an exclusion or RESTRICTION
*43 Ventilation,mechanical
missing top cover of the vent-hood must be repair to avoid entry to pest and fumes accumulations
*45 Clean facilities as often as necessary.
floors behind equipment dirty clean behind floors equipment during operational hours frame doors for RI cooler dirty with soils accumulation and encrusted grease must be clean to avoid food conta
*34 Outer openings:closing holes, gaps
walls tubes with gaps all areas must be closed all gaps to avoid pest harboring doors missing weather strip on bottom side must be replace or repair weather strip to avoid pest harboring
*45 Premises shall be maintained in good repair
ceiling tiles with water marks and bended must be replace or repair to avoid mold contamination
2018-07-26 Pass w/ Conditions Routine CRITICAL 14
*10 Equipment and Utensils Cleaning-contamination
RI cooler dirty with food contamination must be clean and sanitize to avoid contamination
*47 RFSM Certificate - Not Display
missing RFSM manager certification must be have a FSM registered with the city
*32 Equipment and Utensils Multiuse Materials durable
using thank you bags as food containers must be use approved commercial containers to avoid chemical contamination
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
*39 Cooking equipment free of encrusted grease
utensils and equipment encrusted with soils accumulation and food debris must be remove to avoid food contamination use as public health control
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers without lids and food covers must be have lids or food covered to avoid food contamination
*34 Outer openings:closing holes, gaps
gaps at door entries exit and front door must be close all gaps to avoid pest contamination
*45 Premises:Cleaning, frequency and restrictions
walls ceiling and floors dirty must be clean to avoid food contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*22 Handlers-Certificate Not On Site
missing food handler certifications must be have current food handler cards
*45 Premises shall be maintained in good repair
walls skirt missing in different areas must replace to maintenance good premises
*39 Equipment in good repair and proper adjustment.
shelving inside RI cooler unit oxidize and rust must be repair or exchange to avoid food contamination
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer bucket at floor level must be 6 inches out the floor level to avoid contamination
*10 Chlorine sanitizer concentration, minimum temp.
sanitizing solution concentration zero ppm Chlorine at sanitizer bucket must be tested the chemical concentration sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine
2017-12-27 Pass Routine CRITICAL 8
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*10 Equipment and Utensils Cleaning-contamination
equipment dirty must be clean all contamination RI cooler dirty must be clean inside and outside the cooler unit
*21 PIC ensures employees are properly sanitizing equi
3 comparment sanitization solution missed PIC need to be ensure the use of sanitizing solutions at all times
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizing solutions at floors level must be 6 inches out the floor
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluid clean up procedure /spill kit
*21 RFSM - Not On Site
RFSM not on site
*10 Cleaning between Raw & Ready to Eat ( RTE )
prep tables dirty by raw food must be clean areas after raw food is been processed
*45 Clean facilities as often as necessary.
walls, ceiling and floors dirty must be clean during operational hours
2017-06-20 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
COOKED RICE : 72.1 F
*15 Contact RTE Products w/ Bare Hands
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS
*10 Chlorine exposure time table
CHLORINE SANITIZING BUCKETS (NO CHLORINE CONCENTRATION)
*22 Handlers-Certificate Not On Site
PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION WORKERS
*28 Date marking commercially prepared of RTE/PHF
SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (IN THE REACH IN COOLER)
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS
*34 Insect control:prevent dead insects from food
LIVE ROACHES SEEN THROUGHOUT ESTABLISHMENT
*35 Hair Restraints effective
FOOD PREPARATION WORKERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN THE INTAKE VENT IN THE RESTROOM. RESTORE LIGHTING UNDERNEATH THE VENT HOOD CLEAN THE INTAKE VENT (DRY STORAGE)
*47 Handwashing signage
PROVIDE TWO HAND WASH SIGNS FOR HAND SINKS IN THE ESTABLISHMENT
2016-12-12 Pass Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
HOT HOLD: COOKED BEEFAT 134.0 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
EGGS ABOVE READY TO EAT FOODS IN THE REACH IN COOLER
*15 Contact RTE Products w/ Bare Hands
OBSERVED BARE HAND CONTACT WITH READY TO EAT TORTILLAS
*21 RFSM - Not On Site
CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER WAS NOT ON SITE AT THE TIME OF THE INSPECTION
*24 Food Labeling- with common name of the food
SEVERAL BULK FOOD INGREDIENT CONTAINERS (NOT LABELED WITH THE COMMON NAME)
*28 Date marking commercially prepared RTE/ TCS food
SEVERAL COOKED FOOD ITEMS IN THE REACH IN COOLER (NOT DATE MARKED)
*34 Insect control:prevent dead insects from food
OBSERVED LIVE ROACHES CRAWLING ON THE FRONT COUNTER AND THREE COMPARTMENT SINK
*35 Hair Restraints effective
COOK NOT WEARING A HAIR RESTRAINT
*36 Cloths in-use for wiping between uses stored
SANITIZING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET
*43 Light bulbs, light shields provided
RESTORE LIGHTING TO THE VENT HOOD
*46 Physical Facilities Premises
CLEAN THE TOILET BOWL AND SEAT IN THE RESTROOM
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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