What is LA ME Restaurant's health inspection score?

LA ME Restaurant has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA ME Restaurant last inspected?

LA ME Restaurant was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA ME Restaurant have?

LA ME Restaurant has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA ME Restaurant safe to eat at?

LA ME Restaurant has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA ME Restaurant serve?

LA ME Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA ME Restaurant

Name: LA ME Restaurant
Address: 9780 WALNUT ST # 140, Dallas, 75243
Rating: 26

9780 WALNUT ST # 140, Dallas

Data may be outdated — inspected 2/12/2024

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0Poor

American•Lake Highlands

Ranked #668 of 727 in Lake HighlandsBetter than 22% of american restaurants

Declining

10 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-24 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

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9780 WALNUT ST # 140, Dallas, TX 75243

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Violation Timeline

Jun 2019

1 inspections

4 intermediate

6 basic

Jun

Dec 2019

1 inspections

3 intermediate

6 basic

Jun 2020

1 inspections

5 intermediate

4 basic

Jun

Dec 2020

1 inspections

1 intermediate

5 basic

Apr 2021

1 inspections

3 basic

Apr

Oct 2021

1 inspections

3 intermediate

10 basic

Feb 2022

1 inspections

2 intermediate

7 basic

Feb

Nov 2022

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

1 intermediate

8 basic

Jul

Feb 2024

1 inspections

5 intermediate

10 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meats above RTE foods and sauces
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Do not touch ready-to-eat foods with bare hands
DAL-4*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Wash hand hands and change gloves between eating and prepping food
DAL-5*18 Toxic items stored above food/utensils−5
Do not store WD40 near/above food/prep tables

Basic (10)

−20 pts

DAL-6*22 Accredited food handler certificate - 60 days−2
Provide up-to-date Food Handler Certificates
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all foods held over one day
DAL-8*29 Sanitizing solutions, testing devices−2
Provide Chlorine test strips
DAL-9*32 Equipment & Utensils smooth easily cleanable−2
Do not use foil/cardboard as a liner Remove tape and wrapping on prep cooler handles
DAL-10*34 Outer openings:closing holes, gaps−2
Close up holes/cracks around WIC
DAL-11*36 Cloths in-use for wiping between uses stored−2
Store wet wiping cloths in sanitizer
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust on ceiling and walls in kitchen
DAL-14*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood
DAL-15*46 Covered waste receptacle for women's restroom−2
Provide a trash can with a lid in employee restroom

Base deductions−45 pts

Jul 23

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Bleach concentration too high (200 ppm Cl)

Basic (8)

−16 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all food
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers for all equipment
DAL-4*22 Washing hands only at a designated hand sink−2
Use hand sink for hand washing only
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Observed few roaches
DAL-6*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths properly
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor
DAL-8*42 Dirty nonfood contact surfaces−2
Clean vent hood, cooler gaskets, and shelves
DAL-9*45 Premises shall be maintained in good repair−2
Replace damaged/stained ceiling tiles

Base deductions−21 pts

Nov 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Dirty food contact surfaces Make line chopper slicer microwave ice machine
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw eggs over RTE Raw beef over rte

Basic (3)

−6 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
remove cardboard from from shelves remove protective film from equipment no card board on floor remove cloth for catching splash get cutting board mats- no cloth under cutting boards resurface cutting boards
DAL-4*45 Premises shall be maintained in good repair−2
push A/C vent up exposed wiring- light in WIC fill in gap around WIC paint flaking
DAL-5*39 Keep utensils handles upright or protected−2
can not use bowl as a scoop

Base deductions−16 pts

Feb 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs below ready to eat foods
DAL-2*10 Clean Sight and Touch−5
Clean mold in ice machine

Basic (7)

−14 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
Store wipes in sanitized bucket water between use
DAL-5*39 Store equipment & utensils - avoid contamination−2
Remove pans off of the floor
DAL-6*42 Dirty nonfood contact surfaces−2
Clean RIC fans
DAL-7*45 Floor covering, mats and duckboards−2
remove cardboard from floor
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover drinks in RIC
DAL-9*32 Maintain in Good Repair−2
replace gaskets

Base deductions−24 pts

Oct 21

Routine InspectionScore: 76

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*07 Ice use as food or cooling medium shall be made from drinking water−5
DAL-2*10 Clean Sight and Touch−5
BLACK MOLD INSIDE OF ICE MACHINE
DAL-3*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*31 Handwashing lavatory - accessible−2
DAL-8*32 Maintain in Good Repair−2
DAMAGED Utensils
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-12*41 Food storage containers, identified with common name of food.−2
DAL-13*45 Walls and ceilings, studs, joists, and rafters−2

Base deductions−35 pts

Apr 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard as a shelf liner. Do not store food in grocery bags.
DAL-2*36 Cloths in-use maintained dry−2
Do not tore food with wet wiping cloths.
DAL-3*45 Mats / Duckboards nonabsorbent−2
Do not use cardboard as a floor mat.

Base deductions−6 pts

Dec 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw beef stored over cut vegetables.

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no longer than 7 days.
DAL-3*32 Equipment and Utensils Durability and Strength−2
Observed grocery bags used for food storage.
DAL-4*45 Mats / Duckboards nonabsorbent−2
Observed cardboard used as a shelf liner.
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wet cloths must be stored in sanitizer between uses.
DAL-6*47 Handwashing signage−2
Need a handwash sign in the restroom, and all other handwash sinks.

Base deductions−15 pts

Jun 20

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-2*18 Toxic items labeling-non original container−5
bleach inside of a grill cleaner bottle
DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
soups need documentation-measured at 90 degrees F
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on the top shelf inside the walk in cooler
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine detected in the 3 compartment sink
DAL-8*19 Hand sink water temperature below 110'F−5

Basic (4)

−8 pts

DAL-1*32 Approved Food Contact Equip.−2
cardboard boxes placed on the floor inside the food prep area
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
wet cloth towel placed on top of noodles
DAL-5*39 Keep utensils handles upright or protected−2
DAL-9*41 Food storage containers, identified with common name of food.−2

Base deductions−33 pts

Dec 19

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
BEEF 108
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW SHELL EGGS STORED ABOVE RAW FISH
DAL-3*18 Medicines labeled and stored properly−5

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*24 Food Labeling- with common name of the food−2
DAL-6*37 Food storage, prohibited areas under other sources−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*47 Handwashing signage−2
DAL-9*39 No equipment & utensil under contamination sources−2

Base deductions−27 pts

Jun 19

Routine InspectionScore: 82

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL ABOVE FOOD PRODUCTS. OBSERVED CHEMICAL STORED ABOVE FOOD PRODUCTS AND ICE MACHINE
DAL-2*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
SHRIMP ROLL
DAL-4*14 Gloves single use−5
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (6)

−12 pts

DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL ALL FOOD PRODUCTS i.e. SUGAR??? SALT???/
DAL-5*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-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINKING IN FOOD PREP. AREA AND STORE THEIR DRINK ABOVE FOOD RREP. TABLE
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE ALL FOOD PRODUCTS OFF THE FLOOR i.e. WALK IN COOLER
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
ICE MACHINE , CEILING, FLOOR

Base deductions−32 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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