What is Bachman Tacos's health inspection score?

Bachman Tacos has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bachman Tacos last inspected?

Bachman Tacos was last inspected on December 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bachman Tacos have?

Bachman Tacos has 93 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bachman Tacos safe to eat at?

Bachman Tacos has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Bachman Tacos

Name: Bachman Tacos
Address: 3311 W NORTHWEST HWY, Dallas, 75220
Rating: 32

3311 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 12/4/2023

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0Poor

Northwest Dallas

Ranked #372 of 430 in Northwest Dallas

Declining

10 inspections

Last: Dec 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

30 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 30/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (32/100) 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

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3311 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

May 2019

1 inspections

5 intermediate

10 basic

May

Jun 2019

1 inspections

3 intermediate

8 basic

Jan 2020

1 inspections

2 intermediate

6 basic

Jan

Jul 2020

1 inspections

3 intermediate

6 basic

Feb 2021

1 inspections

2 intermediate

3 basic

Feb

Jul 2021

1 inspections

3 intermediate

4 basic

Feb 2022

1 inspections

4 intermediate

5 basic

Feb

Aug 2022

1 inspections

3 intermediate

12 basic

Apr 2023

1 inspections

3 intermediate

1 basic

Apr

Dec 2023

1 inspections

4 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese @ 47.4 F and trompo sauce @ 43.2 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over jalapenos
DAL-3*10 Clean Sight and Touch−5
Observed soiled knifes stored on walls
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leak on spray hose/faucet on 3-comp sink

Basic (6)

−12 pts

DAL-5*22 Washing hands only at a designated hand sink−2
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
Observed trompo (raw) in WIC @ 46 F after 6 hrs of cooling
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal food on food prep table or next/above utensils
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty WIC vents and venthood
DAL-10*45 Premises shall be maintained in good repair−2
Repair floor tiles & wall by restroom

Base deductions−32 pts

Apr 23

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese @ 55.9 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beef @ 100 F
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Do not store toxic chemicals next to food

Basic (1)

−2 pts

DAL-4*42 Dirty nonfood contact surfaces−2
clean dirty venthood

Base deductions−17 pts

Aug 22

Routine InspectionScore: 75

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all cold hold food at 41 F or lower at all times. Observed cheese at 54.3 F, ham 49.1 F, and sliced tomatoes 47.3 F
DAL-2*10 Clean Sight and Touch−5
clean inside microwave (dirty)
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Do not store toxic chemicals next to utensils. Observed stainless steel cleaner next to single-use articles

Basic (12)

−24 pts

DAL-4*29 Food thermometers provided and accessible−2
DAL-5*31 No soap at handsink−2
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not store absorbent material inside RIC. Observed wet kitchen towel inside cooler
DAL-7*34 Pest control-routine inspections for−2
Observed roach on table in prep area
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food 6 inch off floor (rice)
DAL-9*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk ingredients with common name (spices)
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean wall (back), floor
DAL-11*43 Light bulbs, light shields provided−2
Provide light shield in back area and repair lights in venthood
DAL-12*45 Premises shall be maintained in good repair−2
REpair ceiling tile, baseboards, wall in front of restroom and small leak at handwash sink (faucet)
DAL-13*46 Covered waste receptacle for women's restroom−2
DAL-14*47 Other Violations−2
Post 'employees must wash hands' sign in restroom
DAL-15*21 RFSM - Not On Site−2
ConsumerhealthRFSMandTemp.Dallascityhall.com

Base deductions−39 pts

Feb 22

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed rice stored at 53 Degrees F in WIC.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw pork and eggs stored over vegetables in WIC.
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener.
DAL-4*18 Toxic items stored above food/utensils−5
Observed toxic items stored over seasonings, [rubbing] alcohol.

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
RFSM expired.
DAL-6*22 Accredited food handler certificate - 60 days−2
Food handler certificates expired.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored uncovered.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Observed food stored in a broken conainer.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC.

Base deductions−30 pts

Jul 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 57.6 degrees F, rice 60 degrees F (WIC 60 degrees F). Observed cheese 54 degrees F and avocado 58 degrees F (RIC 58 degrees F))
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy cheese
DAL-3*18 Use toxic according to manufacturer direction−5
Observed mixing chlorine and Q.A. sanitizers.

Basic (4)

−8 pts

DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed RIC door broken
DAL-5*44 Refuse/recyclables area maintained in good repair−2
Observed trash bin melted and cracked
DAL-6*21 Demonstrateion of knowledge by PIC−2
When asked, manager did not know to sanitize thermometer each use and did not know how to properly set up 3-comp sink
DAL-7*46 Covered waste receptacle for women's restroom−2
Provide covered trash in restroom

Base deductions−23 pts

Feb 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 47 degrees F in WIC (48 degrees F)
DAL-4*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Observed not washing hands after drinking

Basic (3)

−6 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed cardboard used as shelf liner in WIC and towel used as non-slip mat under cutting board.
DAL-3*40 Reuse of single service articles−2
Observed reusing single-use containers
DAL-5*46 Covered waste receptacle for women's restroom−2
Provide covered trash in restroom

Base deductions−16 pts

Jul 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 55 degrees F, sliced tomato 57.5 degrees F. Unit 50 degrees F.
DAL-2*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed not sanitizing after washing
DAL-3*18 Restricted use pesticides−5
Raid is not an approved pesticide in food service

Basic (6)

−12 pts

DAL-4*29 Food thermometers--small diameter probe−2
Provide probe thermometer
DAL-5*39 Equipment in good repair and proper adjustment.−2
Repair RIC door
DAL-6*40 Reuse of single service articles−2
Do not re-use foil containers
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean walls/floors
DAL-8*45 Premises shall be maintained in good repair−2
Repair tiles in front of 3-comp sink
DAL-9*47 Handwashing signage−2

Base deductions−27 pts

Jan 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cut onions 54.7 degrees F.
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer in 3-comp >500 ppm quat, bucket >200 ppm Chlorine.

Basic (6)

−12 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed towels in hand sink. Use for hand wash only.
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed towels as shelf liner and cardboard as mat.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed sauce on floor next to trash.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knife in WIC.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty food containers, walls.
DAL-8*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Repair urinal.

Base deductions−22 pts

Jun 19

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty deli slicer
DAL-2*14 When to wash hands before donning new gloves−5
wash hands when switching tasks and changing gloves
DAL-3*18 Toxic items stored above food/utensils−5
Observed cleaners stored over clean dishes.

Basic (8)

−16 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark and discard after 7 days.
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed wiping cloth sanitizer bucket on floor
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food covered (cut onion, dry ingredients.)
DAL-7*41 Food storage containers, identified with common name of food.−2
Label sauce. Label food with common name.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean ceiling around vent, clean shelves.
DAL-9*43 Light bulbs, light shields provided−2
Replace broken and missing light shields.
DAL-10*45 Premises shall be maintained in good repair−2
Repair/replace broken/missing tiles in floor.
DAL-11*39 Equipment in good repair and proper adjustment.−2
Observed cracked bowl. Observed broken gaskets on RIC.

Base deductions−31 pts

May 19

Routine InspectionScore: 65

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Eggs observed on prep table at 71 degrees F. Keep refrigerated at all times.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef stored over sauce. Keep RTE foods above beef.
DAL-3*10 Clean Sight and Touch−5
Observed dirty meat slicer and food containers.
DAL-4*14 When to wash hands before donning new gloves−5
Observed food handlers switching tasks and changing gloves without washing hands.
DAL-5*18 Toxic items storage adjacent to food/utensils−5
Observed cleaners next to food and clean dishes.

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM on site at time of inspection.
DAL-7*27 Cooling method, criteria - using ice bath−2
Observe refried beans cooling at ambient temperature.
DAL-8*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark food for 7 days (sauce, meat, cut vegetables)
DAL-9*29 Food thermometers provided and accessible−2
provide thermometers for RIC AND for testing food. Do not rely on stem thermometer for food to stay in cooler.
DAL-10*31 Handwashing lavatory - used for other purpose−2
Hand wash sink for handwashing only. Do not use for rags.
DAL-11*32 Nonfood surfaces-design to be cleaned easily−2
Do not use cardboard as mat. Only use easily cleanable, non-absorbent material.
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks in prep area. Do not eat or drink in food prep area.
DAL-13*36 Cloths in-use for wiping between uses stored−2
Observed several wiping cloths on prep tables. Do not leave in cooler to absorb water. Keep sanitizer rags in sanitizer bucket.
DAL-14*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food (beans cooling, cut onions in WIC) to protect from environmental contamination.
DAL-15*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowl to scoop food. Use scoop with handle.

Base deductions−45 pts

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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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