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

Cesar's Tacos has a SafeDine safety score of 43 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 December 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cesar's Tacos have?

Cesar's Tacos has 105 total violations across 3 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 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cesar's Tacos

Name: Cesar's Tacos
Address: 2919 W DAVIS ST, Dallas, 75211
Rating: 43

2919 W DAVIS ST, Dallas

Data may be outdated — inspected 12/26/2023

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0Poor

West Dallas

Ranked #290 of 356 in West Dallas

Stable

10 inspections

Last: Dec 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

2919 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Sep 2019

1 inspections

1 intermediate

8 basic

Sep

Mar 2020

1 inspections

4 intermediate

11 basic

Apr 2020

1 inspections

8 basic

Apr

Nov 2020

2 inspections

4 intermediate

20 basic

Jun 2021

1 inspections

2 intermediate

13 basic

Jun

Mar 2022

1 inspections

1 intermediate

9 basic

Nov 2022

1 inspections

2 intermediate

5 basic

Nov

May 2023

1 inspections

2 intermediate

7 basic

Dec 2023

1 inspections

1 intermediate

7 basic

Dec

Inspection History

10 records on file

9 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade observed w/ heavy rust/food accumulation

Basic (7)

−14 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves/cart (cart w/ eggs in walk-in cooler) with cardboard
DAL-3*34 Pest control-routine inspections for−2
Flies observed in establishment
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Rust on blade contaminating all foods that can opener used to open
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop handle off ice/above ice
DAL-6*42 Dirty nonfood contact surfaces−2
Clean food debris in coolers
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken floor tiles
DAL-8*22 Accredited food handler certificate - 60 days−2
Get all new employees (that have already worked more than 30 days) food handlers

Base deductions−19 pts

May 23

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands as often as necessary during prep−5
Observed cooks wash hands with gloves still on & didn't change afterwards
DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Foods at beginning of inspection had already been off heat for 1 hr & 30 min. still at 110-115 F

Basic (7)

−14 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves with cardboard
DAL-4*34 Pest control-routine inspections for−2
Roaches & flies observed throughout inspection
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods to avoid contamination
DAL-6*39 Equipment in good repair and proper adjustment.−2
Replace gaskets for reach-in cooler in kitchen area
DAL-7*42 Dirty nonfood contact surfaces−2
Clean vent hood filters
DAL-8*45 Unnecessary articles prohibited−2
Get rid of any equipment (grill) that isn't working or being used
DAL-9*47 RFSM Certificate - Not Display−2
Post food manager certificate

Base deductions−24 pts

Nov 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Rice and Beans not cooled within 2 hours to get to appropriate temperature (70 F)
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Walk-in cooler observed at 50 F

Basic (5)

−10 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Get food handler certificates for new employees>must get within 30 days of hiring
DAL-4*36 Cloths in-use for wiping between uses stored−2
Place wiping clothes in sanitizer solution between use
DAL-5*39 Cutting surfaces.−2
Replace cutting boards
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors of any food debris
DAL-7*45 Premises shall be maintained in good repair−2
Fix hole in kitchen by 3-compartment sink

Base deductions−20 pts

Mar 22

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-8*03 Food products not maintained at 135øF or above−5
Observed hot food out of temperature. Must maintain hot foods at 135 Degrees F or higher(fajita meat 89 Degrees F).

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
All staff handling food/ice must restrain hair.
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
Label drink/juice containers near front window.
DAL-3*31 Individual, disposable towels−2
No paper towels at th hand sink, kitchen. Replace missing towel dispenser at back hand sink.
DAL-4*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Properly store dirty/wet wiping towels.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label brown sugar and flour containers.
DAL-6*42 Dirty nonfood contact surfaces−2
Detail clean dirty filters, vent a hood, at once.
DAL-7*39 Cooking equipment free of encrusted grease−2
Remove heavy build up at side of grills.
DAL-9*28 Original cont. of RTE/PHF/Day1= day of opening−2
Observed use by date for refried beans(WIC).
DAL-10*27 Cool TCS foods using other effective means−2
Observed staff cooling refried beans at room[temperature].

Base deductions−23 pts

Jun 21

Routine InspectionScore: 75

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-14*10 Equipment and Utensils Cleaning-contamination−5

Basic (13)

−26 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*34 Outer openings:closing holes, gaps−2
DAL-5*43 Ventilation hood-prevent grease dripping−2
DAL-6*39 Cooking equipment free of encrusted grease−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
DAL-9*45Physical Facilities Floors,Walls,Ceilings−2
DAL-10*44 Indoor Trash Can Cover−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-12*45 First Aid−2
DAL-13*43 Ventilation systems:no public health hazard−2
DAL-15*34 Controlling pests. Eliminating harborage conditions−2

Base deductions−36 pts

Nov 20

Follow-up InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (8)

−16 pts

DAL-2*29 Food thermometers provided and accessible−2
missing food thermometers inside cooler units must be have visible and working thermometers
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside WI cooler units with out lids or covers must be have cover or lids to avoid cross contamination
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers inside WI cooler must be have date marks on all food containers in all areas
DAL-5*45 Premises shall be maintained in good repair−2
floors tiles inside kitchen area broken or loose must be replace or repair to proper condition external floors closed to entry area with holes and dirty stagnant water must be repair to avoid stagnant water and unlawful smells water accumulations must be reduce to avoid pest harboring
DAL-6*45 First Aid−2
missing first aid kit on site must be have first aid kit on site
DAL-7*31 No soap at handsink−2
soap dispensers not working in all hand sinks must be replace or repair to proper condition
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling dirty with soils and grease deposits must be clean or replace to avoid cross contamination
DAL-9*43 Ventilation systems:no public health hazard−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination use as public hazard control fan cover vents inside WI cooler fans dirty with soils and dust accumulations must be clean to avoid cross contamination

Base deductions−21 pts

Nov 20

Routine InspectionScore: 65

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-7*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers and thank you bags as food containers must be have approved containers as food containers to avoid chemical contamination
DAL-10*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw food bags in top of vegetables and cooked food must be separate containers from raw and cooked containers
DAL-12*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (12)

−24 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
roaches activity observed during inspection must be contact pest management to eliminate pest
DAL-2*24 Food Labeling- with common name of the food−2
missing food labels in all food containers must be label all food containers to avoid cross contamination
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
3c sink have zero concentration of chlorine sanitizing solution must be at: 50 ppm chlorine concentration to avoid cross contamination
DAL-4*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition thermometers not working properly must be replace or repair to proper condition
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with encrusted grease and grease accumulations must be clean to avoid cross contamination
DAL-6*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease drippings must be clean to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in different areas must be have date marks on food containers in all areas
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils, food debris and grease accumulation must be clean all floor surfaces to avoid contamination ceiling at front cooking area dirty with drippings and soils accumulations must be clean to avoid cross contamination walls with soils accumulations must be clean to avoid cross contamination
DAL-11*45 First Aid−2
expired date at first aid kit must be have current first aid kit
DAL-13*31 Handwashing lavatory - used for other purpose−2
hand sink with utensils and clean equipment must be only for hand washing
DAL-14*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-15*45 Premises shall be maintained in good repair−2
ceiling at back preparation areas pealing off paint and material must be replace or repair to proper condition ceiling at front area close to vent hood with burned marks and black smoke marks must be replace or repair to proper condition

Base deductions−39 pts

Apr 20

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*39 Loosely cover cooling foods−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*32 Maintain in Good Repair−2
BROKEN GASKETS
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*45 Lockers to be used to store personal items−2

Base deductions−16 pts

Mar 20

Routine InspectionScore: 69

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*10 Sanitization after Cleaning−5
equipment and utensils dirty must be clean and sanitize after cleaning
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw food containers mixed with cooked containers must be separate food containers in order
DAL-12*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-14*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers with out date or day information

Basic (11)

−22 pts

DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-4*39 Equipment in good repair and proper adjustment.−2
WI cooler unit door gasket broken door must be replace or repair to maintain proper food temperature equipment must be in good repair and proper adjustment
DAL-5*24 Food Labeling- with common name of the food−2
missing labels in food containers in all areas must be have labels in all food containers
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-7*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas must be have sanitizing solutions in all areas missing test trips must be have test strips in all areas
DAL-8*45 First Aid−2
first aid kit missing must be have first aid kit
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-10*22 Handlers-Certificate Not On Site−2
missing current food handlers cards on site must be have current food handler cards on site
DAL-11*45 Outdoor effectively prevent pooling−2
clean all outdoors from debris
DAL-13*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
floors, ceiling and walls dirty with spills, grease and soils accumulations must be clean to avoid cross contamination

Base deductions−42 pts

Sep 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Tested at 10 ppm

Basic (8)

−16 pts

DAL-2*31 Handwashing lavatory - accessible−2
Equipment stored inside sink.
DAL-3*32 Approved Food Contact Equip.−2
Replace residential freezer and microwave with commercial units.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee personal food observed on cutting board.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*42 Dirty nonfood contact surfaces−2
Clean fan cover in WIC.
DAL-9*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2

Base deductions−21 pts

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Community Safety Reports

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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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