What is Taqueria El Valle Verde's health inspection score?

Taqueria El Valle Verde has a SafeDine safety score of 79 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 El Valle Verde last inspected?

Taqueria El Valle Verde was last inspected on March 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria El Valle Verde have?

Taqueria El Valle Verde has 77 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria El Valle Verde safe to eat at?

Taqueria El Valle Verde has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taqueria El Valle Verde serve?

Taqueria El Valle Verde serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria El Valle Verde

Name: Taqueria El Valle Verde
Address: 3642 WARSAW AV, Cincinnati, 45205
Rating: 79

3642 WARSAW AV, Cincinnati

Last Inspected: 3/9/2026

▲Improving

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0Good

American•EAST PRICE HILL

Ranked #18 of 53 in EAST PRICE HILLBetter than 17% of american restaurants

Improving

8 inspections

Last: Mar 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+13 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

3642 WARSAW AV, Cincinnati, FL 45205

Open in Maps

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Violation Timeline

Jun 2024

1 inspections

4 basic

Jun

Nov 2024

1 inspections

18 basic

Jan 2025

1 inspections

5 basic

Jan

May 2025

1 inspections

14 basic

Feb 2026

3 inspections

32 basic

Feb

Mar 2026

1 inspections

4 basic

Inspection History

8 records on file

8 Routine

Mar 26

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−8 pts

Feb 26

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
3.2(C)(1)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
6.1(M)6.1(M) - Outer Openings - Protected−2
6.4(K)6.4(K) - Controlling Pests−2

Base deductions−20 pts

Feb 26

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.1(M)6.1(M) - Outer Openings - Protected−2
6.4(K)6.4(K) - Controlling Pests−2

Base deductions−26 pts

Feb 26

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
3.2(C)(1)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−18 pts

May 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.1(M)6.1(M) - Outer Openings - Protected−2
5.4(H)5.4(H) - Toilet room receptacle - covered−2
3.4(C)3.4(C) - Thawing TCS−2
6.1(L)6.1(L) - Toilet rooms - enclosed−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
4.4(F)(1)4.4(F)(1) - Warewashing sinks: Use Limitation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−28 pts

Jan 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.0(A)(1)(a)6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics−2
3.1(O)(2)3.1(O)(2) - V. Food from Approved Source - Shellstock Identification−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
5.1(J)5.1(J) - Backflow prevention device−2
6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2

Base deductions−10 pts

Nov 24

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

6.4(F)6.4(F) - Facilities: Mops: Drying−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.2(D)3.2(D) - Food Storage containers−2
6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2
5.1(J)5.1(J) - Backflow prevention device−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.1(O)(2)3.1(O)(2) - V. Food from Approved Source - Shellstock Identification−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.0(A)(1)(a)6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics−2
3.2(Q)3.2(Q) - Food Storage−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.4(A)(1)4.4(A)(1) - Equipment−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−36 pts

Jun 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.1(M)(3)6.1(M)(3) - Facilities−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.0(A)(1)(a)6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics−2

Base deductions−8 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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