What is Taqueria Dona Maria's health inspection score?

Taqueria Dona Maria has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Dona Maria last inspected?

Taqueria Dona Maria was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Dona Maria have?

Taqueria Dona Maria has 47 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Dona Maria safe to eat at?

Taqueria Dona Maria has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taqueria Dona Maria serve?

Taqueria Dona Maria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Dona Maria

Name: Taqueria Dona Maria
Address: 3900 GLENWAY AV, Cincinnati, 45205
Rating: 75

3900 GLENWAY AV, Cincinnati

Last Inspected: 2/4/2026

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0Good

American•WEST PRICE HILL

Ranked #41 of 71 in WEST PRICE HILLBetter than 17% of american restaurants

Declining

6 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

2 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Inspection Timeline

-9 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

3900 GLENWAY AV, Cincinnati, FL 45205

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Violation Timeline

Jun 2024

2 inspections

15 basic

Jun

Nov 2024

2 inspections

10 basic

Apr 2025

1 inspections

9 basic

Apr

Feb 2026

1 inspections

13 basic

Inspection History

6 records on file

6 Routine

Feb 26

Routine InspectionLatest

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Conditions of Use−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.1(K)(2)6.1(K)(2) - Insect Control Devices - Design and Installation−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(K)6.4(K) - Controlling Pests−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−26 pts

Apr 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.1(K)(2)6.1(K)(2) - Insect Control Devices - Design and Installation−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2

Base deductions−18 pts

Nov 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
5.4(H)5.4(H) - Toilet room receptacle - covered−2

Base deductions−8 pts

Nov 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.4(C)3.4(C) - Thawing TCS−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.2(C)(2)3.2(C)(2) - VII. Protection from Contamination - Protection from cross−2
4.4(F)(1)4.4(F)(1) - Warewashing sinks−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2

Base deductions−12 pts

Jun 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.1(M)(3)6.1(M)(3) - Facilities−2
6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2

Base deductions−4 pts

Jun 24

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
3.2(M)(4)3.2(M)(4) - Wiping cloths−2
5.4(H)5.4(H) - Toilet room receptacle - covered−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(C)3.4(C) - Thawing TCS−2
6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.2(C)(2)3.2(C)(2) - VII. Protection from Contamination - Protection from cross−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.4(Q)4.4(Q) - Utensils, measuring devices−2
4.0(A)4.0(A) - Multiuse Utensils Contact Surfaces, Materials−2

Base deductions−26 pts

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Community Safety Reports

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Data source: Florida DBPR · 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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