What is Taqueria Dona Maria's health inspection score?

Taqueria Dona Maria has a SafeDine safety score of 52 out of 100 (Grade C). 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 May 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Dona Maria have?

Taqueria Dona Maria has 90 total violations across 3 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 safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

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: 52

3900 GLENWAY AV, Cincinnati

Last Inspected: 5/26/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•WEST PRICE HILL

Ranked #75 of 82 in WEST PRICE HILLBetter than 22% of american restaurants

Improving

9 inspections

Last: May 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-25 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (52/100) which is computed during our regular data sync.

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

Open location in Google Maps →

3900 GLENWAY AV, Cincinnati, FL 45205

Open in Maps

View Menu Order Online

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

Apr 2026

1 inspections

18 basic

Apr

May 2026

2 inspections

25 basic

Inspection History

9 records on file

9 Routine

May 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
4.1(O)4.1(O) - Ventilation Hood System−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−16 pts

May 26

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−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(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
4.1(O)4.1(O) - Ventilation Hood System−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−34 pts

Apr 26

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

3.1(A)(1)3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−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
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
4.5(B)(1)(a)(b)4.5(B)(1)(a)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.1(O)4.1(O) - Ventilation Hood System−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−36 pts

Feb 26

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

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

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Cincinnati American Restaurants Best in Cincinnati All Ohio Restaurants