What is Cesar's Tacos's health inspection score?

Cesar's Tacos 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 Cesar's Tacos last inspected?

Cesar's Tacos was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cesar's Tacos have?

Cesar's Tacos has 110 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cesar's Tacos safe to eat at?

Cesar's Tacos 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 Cesar's Tacos serve?

Cesar's Tacos serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cesar's Tacos

Name: Cesar's Tacos
Address: 1106 W DAVIS ST, Dallas, 75208
Rating: 26

1106 W DAVIS ST, Dallas

Data may be outdated — inspected 10/27/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Mexican•Oak Cliff

Ranked #371 of 400 in Oak CliffBetter than 80% of mexican restaurants

Stable

9 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.2

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

10x

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

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 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

+2 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

1106 W DAVIS ST, Dallas, TX 75208

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2019

1 inspections

2 intermediate

9 basic

Feb

Aug 2019

1 inspections

1 intermediate

8 basic

Feb 2020

1 inspections

3 intermediate

9 basic

Feb

Aug 2020

1 inspections

3 intermediate

12 basic

Jun 2021

1 inspections

3 intermediate

12 basic

Jun

Aug 2022

1 inspections

3 intermediate

9 basic

Feb 2023

1 inspections

2 intermediate

12 basic

Feb

Apr 2023

1 inspections

5 intermediate

4 basic

Oct 2023

1 inspections

2 intermediate

11 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 81

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-12*10 Clean Sight and Touch−5

Basic (11)

−22 pts

DAL-1*34 Pest Control−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
DAL-10*22 Accredited food handler certificate - 60 days−2
DAL-11*41 Food storage containers, identified with common name of food.−2
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−32 pts

Apr 23

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Fajita cooked at 9:30 am at 76 F when inspection started, must put in cooler once it has been cooled to room temperature
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Separate/throw away moldy produce from usable produce
DAL-3*10 Chlorine exposure time table−5
Sanitizer bucket at 0 ppm Cl, must maintain at 50 ppm Cl
DAL-4*18 Toxic items storage adjacent to food/utensils−5
Do not store chemicals (bleach) next to equipment
DAL-5*14 When to wash hands before donning new gloves−5
Do not wash gloves>if washing hands take gloves off wash hands then put new gloves

Basic (4)

−8 pts

DAL-6*32 Equipment and Utensils Durability and Strength−2
Do not line stoves with aluminum foil
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in walk-in cooler
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep handles of scoops upright above food
DAL-9*42 Dirty nonfood contact surfaces−2
Clean racks/shelves in walk-in cooler of all build-up/grime

Base deductions−33 pts

Feb 23

Routine InspectionScore: 77

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked rice observed at 91.f Degrees F. Hot food must be maintained at 135 Degrees F/higher.
DAL-13*14 When to wash hands as often as necessary during prep−5

Basic (12)

−24 pts

DAL-2*33 Manual ware washing, sink compartment requirement−2
Observed staff just wash and not sanitizing dishes.
DAL-3*38 Thawing. Under refrigeration−2
Observed food/chicken thawing at room temperature.
DAL-4*27 Cool TCS foods using other effective means−2
Observed food cooling at room temperature. Must be approved method.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Remove dust buildup on ceiling tiles over food warmer at cookline.
DAL-6*45 Premises shall be maintained in good repair−2
Floor in ice machine area observed not in good repair.
DAL-7*47 Other Violations−2
Provide current pest control report(9/22/latest). Relabel mop sink and do not use a vegetable prep sink.
DAL-8*22 Accredited food handler certificate - 60 days−2
All food handler cards observed expired. Update all food employee training/food safety.
DAL-9*32 Maintain in Good Repair−2
Rubber gasket (Hoshizaki) observed not in good repair.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors underneath/around equipment(WIC).
DAL-11*43 Light - 50 foot : Food and utensils area−2
Replace blown out light (vent hood system).
DAL-12*39 Equipment in good repair and proper adjustment.−2
Replace damaged cutting boards.
DAL-14*21 RFSM - Not On Site−2

Base deductions−34 pts

Aug 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-7*10 Clean Sight and Touch−5
OBSERVED HEAVY GRIME BUILD UP ON ICE SHOOT OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
OBSERVED SLICED HAM AT 45.7f AND HOT DOG AT 46.7F, STORE FOOD IN WORKING COLD HOLD EQUIPMENT.
DAL-12*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
FOOD NOT ABLE TO COOL DOWN TO 41F. TO LARGE OF QUANTITY IN POTS, USE PROPER COOLING METHODS.

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
HEAVY DUST BUILD UP ON FANS, ON FANS OF WALK IN COOLER, GRIME BUILD UP ON SURFACES OF EQUIPMENT, HEAVY GRIME AND DUST BUILD UP ON WIRE STORAGE SHELVES, CLEAN.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD IN WALK IN COOLER AND COOLING FOOD IN KITCHEN LEFT UNCOVERED, COVER.
DAL-3*21 RFSM - Not On Site−2
NO RFSM ONSITE DURING INSPECTION.
DAL-4*27 Cooling method, criteria - smaller portions−2
OBSERVED BEANS, RICE COOLING IN LARGE POTS, STORE IN SMALLER POTS AND OVER ICE TO PROPERLY COOL. DO NOT USE FANS TO COOL FOOD.
DAL-5*41 Food storage containers, identified with common name of food.−2
OBSERVED CONTAINER OF FLOUR AND SQUEEZE BOTTLE WITH WATER NOT LABELED.
DAL-6*36 Cloths in-use for wiping between uses stored−2
OBSERVED CLOTH USED UNDERNEATH CUTTING BOARD. DO NOT USE WET CLOTH UNDERNEATH CUTTING BOARD.
DAL-9*39 Equipment in good repair and proper adjustment.−2
UPRIGHT REACH IN COOLER NOT MAINTAINING COLD HOLD TEMPERATURES, REPAIR.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED HOLE ON WALL AND HEAVY GRIME BUILD UP, REMOVE HARBORING CONDITIONS.
DAL-11*45 Premises shall be maintained in good repair−2
OBSERVED HOLE ON WALL NEXT TO UPRIGHT REACH IN COOLER, REPAIR.

Base deductions−33 pts

Jun 21

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT STORED ABOVE RTE FOODS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
PICO DE GALLO 52.5*F, LETTUCE 48*F IN MAKE READY COOLER

Basic (12)

−24 pts

DAL-1*39 Keep utensils handles upright or protected−2
PROVIDE FOR UTENSIL
DAL-2*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE
DAL-5*27 Cooling method, criteria - smaller portions−2
COOLING IN LARGE POTS
DAL-6*45 Attachments to walls and ceilings shall be easily cleanable−2
CLEAN ALL
DAL-8*32 Approved Food Contact Equip.−2
REMOVE FOIL FROM SIDE OF STOVE
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
DAL-11*21 RFSM - Not On Site−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-13*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-14*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-15*47 Health permit posted−2
POST IN CUSTOMER VIEW

Base deductions−39 pts

Aug 20

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
SALSA IN WIC 55*F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS

Basic (12)

−24 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-2*34 Insect control devices-not over food/food prep−2
DEVICE STORED OVER FOOD EQUIPMENT
DAL-4*21 RFSM - Not On Site−2
DAL-6*27 Cooling method, criteria - placing the food in shallow pans−2
OBSERVED FOOD ITEMS STORED IN LARGE POTS AND CONTAINER IN WIC
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-9*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING UNDER FOOD ITEMS; WIPING CLOTH UNDER CUTTING BOARD & FOOD ITEMS
DAL-10*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK
DAL-11*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMERS ITEMS
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DISCONTINUE STORING IN OPEN CANS ; FOOD ITEMS ABOVE FILL LINE
DAL-14*47 RFSM Certificate - Not Display−2
DAL-15*45 Attachments to walls and ceilings shall be easily cleanable−2
CLEAN FANS IN KITCHEN

Base deductions−39 pts

Feb 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-4*02 Cold Hold (41øF/45øF or below)−5
BEANS 45*F STORED IN LARGE POT
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS IN RIC

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
OBSERVED STORING IN LARGE POTS IN WIC
DAL-2*32 Approved Food Contact Equip.−2
WIPING CLOTHS STORED OVER FOOD ITEMS
DAL-6*38 Thawing. under running water criteria - water velocity−2
IMPROPER THAWING IN RAW MEAT
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE AND UNDER FOOD ITEMS
DAL-8*34 Insect control devices-not over food/food prep−2
RELOCATE FLY DEVICE STORED OVER PREP TABLE AND EQUIPMENT
DAL-9*37 Food, utensils & equip under other sources−2
MOP SINK USED FOR THAWING RAW MEAT
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED BOWLS AND CUPS USED FOR SCOOPING: PROVIDE UTENSILS WITH HANDLES FOR SCOOPING
DAL-11*47 RFSM Certificate - Not Display−2
POST IN CUSTOMER VIEW
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−33 pts

Aug 19

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-4*03 Food products not maintained at 135øF or above−5
meat container 108 F at service line table must be remove and keep it inside warmer at all times

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with grease and food debris must be clean to avoid contamination ceiling with soils accumulations and grease residues must be clean to avoid contamination WI cooler under shelving dirty must be clean to avoid contamination
DAL-2*42 cleaning hermetically sealed containers of food or visible soil before opening−2
food containers covers dirty with soils and debris must be clean to avoid cross contamination
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils accumulations must be clean to avoid contamination
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-6*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-7*24 Food Labeling- with common name of the food−2
missing some food labels on food containers in all areas must be proper label all food containers in all areas
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers inside WI freezer unit at floor level mus be out the floor level
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date marks on all food containers

Base deductions−21 pts

Feb 19

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure dispose food containers with out date or day labeling
DAL-7*10 Clean Sight and Touch−5
all food surfaces dirty with food debris and soils residues must be clean inside and outside surfaces to avoid food contamination

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors , walls and ceiling dirty food debris and grease accumulations must be clean to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
Cooler units doors broken seals must be repair to proper condition to maintain food temperature
DAL-3*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions must be have sanitizer bucket on all areas sanitizer bucket concentration 100 ppm Chlorine 3c sink sanitizing concentration 50 ppm Chlorine
DAL-4*24 Food Labeling- with common name of the food−2
missing food labels cakes and flans must be have food labels on all food containers
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
floors with rough surfaces, cracks, missing and cracks tiles must be replace repair to a smooth easy to clean surfaces
DAL-8*47 RFSM Certificate - Not Display−2
expired RFSM certificates
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marking on all food containers
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty with soils and grease accumulations must be clean to avoid drippings and food contamination
DAL-11*31 No soap at handsink−2
soap dispenser broken at hand sink must be repair hand soap dispenser to avoid cross contamination by hands

Base deductions−28 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: 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.

Explore More

Restaurants in Dallas Mexican Restaurants Best in Dallas All Texas Restaurants