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

Cesar's Tacos has a SafeDine safety score of 45 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 June 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cesar's Tacos have?

Cesar's Tacos has 114 total violations across 2 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 45/100, 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: 2019 W NORTHWEST HWY, Dallas, 75220
Rating: 45

2019 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 6/7/2023

▲Improving

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0Poor

Mexican•Northwest Dallas

Ranked #329 of 430 in Northwest DallasBetter than 80% of mexican restaurants

Improving

10 inspections

Last: Jun 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.4

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+13 pts

Latest

100% weight

2nd

60% 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

2019 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Sep 2019

2 inspections

9 intermediate

16 basic

Sep

Mar 2020

1 inspections

3 intermediate

9 basic

Aug 2020

1 inspections

9 basic

Aug

Feb 2021

1 inspections

2 intermediate

11 basic

Aug 2021

1 inspections

2 intermediate

13 basic

Aug

Sep 2021

1 inspections

4 intermediate

7 basic

Mar 2022

1 inspections

2 intermediate

7 basic

Mar

Nov 2022

1 inspections

3 intermediate

8 basic

Jun 2023

1 inspections

9 basic

Jun

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 87

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE, FEW ARE NOT DATED.
DAL-2*21 RFSM - Not On Site−2
EXPIRED.
DAL-3*38 Thawing. under running water criteria - water velocity−2
KEEP ALL FOOD PRODUCTS FULLY SUBMERGED UNDER RUNNING WATER DURING THAWING PROCESS.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-7*22 Accredited food handler certificate - 60 days−2
SOME OF THEM EXPIRED.
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS ON TOP OF HAND SINK.

Base deductions−18 pts

Nov 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
DAL-8*10 Clean Sight and Touch−5

Basic (8)

−16 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*47 Other Violations−2
DAL-11*36 Cloths in-use for wiping between uses stored−2

Base deductions−31 pts

Mar 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, EMPLOYEE STATED NO BLEACH IN THE LAST SINK.
DAL-5*03 Food products not maintained at 135øF or above−5
MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, SCRAMBLE EGG TESTED AT 110'F

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM WALK IN COOLERS. CLEAN RESTROOM OF STANDING WATER.
DAL-2*29 Thermometer shall be easily readable−2
PROVIDE THERMOMETER TO WALK IN COOLER.
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN" A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN ANY HAND SINKS.

Base deductions−24 pts

Sep 21

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-4*18 Toxic items storage adjacent to food/utensils−5
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND EQUIPMENT.
DAL-9*20 Grease Trap Tickets−5
CLEAN GREASE TRAP EVERY 90 DAYS, LAST RECORD WAS FROM APRIL.

Basic (7)

−14 pts

DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request".
DAL-5*31 No soap at handsink−2
DISH WASHING AREA.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*34 Pest Control−2
OBSERVED FRUIT FLIES.
DAL-8*39 Keep utensils handles upright or protected−2
KEEP ICE SCOOP UPRIGHT IN ICE MACHINE.
DAL-10*43 Light bulbs, light shields provided−2
VENT HOOD.
DAL-11*45 Premises shall be maintained in good repair−2
REPLACE MISSING DRAIN STOPS FROM THREE COMPARTMENT SINK.

Base deductions−34 pts

Aug 21

Routine InspectionScore: 77

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
CLEAN SODA NOZZLES FROM SODA MACHINE
DAL-11*02 Cold Hold (41øF/45øF or below)−5
WALK IN COOLER, GROUND PORK 47'F, PULL PORK 44'F, PORK SKIN 46'F

Basic (13)

−26 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY SHELVES FROM PRODUCE WALK IN COOLER.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-3*34 Pest Control−2
OBSERVED FRUIT FLIES .
DAL-4*46 Covered waste receptacle for women's restroom−2
DAL-6*43 Light bulbs, light shields provided−2
WALK IN COOLER LIGHT BULB.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED OPENED WATER BOTTLES.
DAL-8*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZE, RINSE STEP IS MISSING.
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR WALK IN COOLER DOOR , THE DOOR MUST BE SEALED AT ALL TIME WHEN IT IS CLOSED. REPLACE ALL DAMAGED FLOOR TILES.
DAL-10*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINKS.
DAL-12*21 RFSM - Not On Site−2
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-14*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request."
DAL-15*36 Cloths in-use for wiping between uses stored−2

Base deductions−36 pts

Feb 21

Routine InspectionScore: 81

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
WIC - RICE 46'F, BEEF 46'F, PORK SKIN 45'F, CHICKEN 45'F.
DAL-9*10 Clean Sight and Touch−5
SODA NOZZLES

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN DUSTY CEILING VENTS AND VENT HOOD.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED , OBSERVED EMPLOYEES ' BOTTLES ON FOOD PREP. TABLES.
DAL-5*43 Light bulbs, light shields provided−2
REPLACE MISSING LIGHT SHIELD FROM VENT HOOD.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-7*31 No soap at handsink−2
HAND SINK BY ICE MACHINE.
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR WALK IN COOLER DOOR , THE DOOR MUST BR SEALED AT ALL TIME WHEN IT IS CLOSED.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES.
DAL-11*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request."
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*47 Handler-Certificate Not on site−2

Base deductions−32 pts

Aug 20

Routine InspectionScore: 89

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING AND EATING IN FOOD PREP. AREA ALLOWED.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BE DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-3*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES IN KITCHEN .
DAL-5*43 Light bulbs, light shields provided−2
ABOVE FOOD PREP. TABLE.
DAL-6*33 Rinsing procedures - 3 compartment sink−2
ALWAY RINSE BEFORE SANITIZE.
DAL-7*45 Drying Mops-air dry−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

Base deductions−18 pts

Mar 20

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
ICE MACHINE INTERIOR AND SODA NOZZLES
DAL-9*03 Food products not maintained at 135øF or above−5
EGG & HAM 98'F, PORK SKIN 122'F, FROM WARMER
DAL-10*02 Cold Hold (41øF/45øF or below)−5
CHICKEN WITH VEG SOUP 46'F, GROUND BEEF 47'F, SHREEDED CHICKEN 46.9'F, BEEF W V2G SOUP 47'F FROM WALK IN COOLER.

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF STANDING WATER
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-5*35 Jewelry Prohibition−2
FEMALE EMPLOYEE
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR DOOR OF WALK IN COOLER IN ORDER FOR IT TO CLOSE COMPLETELY. REMOVE RUST FROM SHELVES IN WALKL IN COOLERS
DAL-11*46 Covered waste receptacle for women's restroom−2
DAL-12*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent food establishment inspection report is available upon request"

Base deductions−33 pts

Sep 19

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-7*19 One Inch Air Gap−5
Ice maker drain
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready to eat foods Raw meat products stored over ready to eat foods

Basic (8)

−16 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*47 RFSM Certificate - Not Display−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-8*42 Nonfood-contact surfaces material−2
Foil lined surfaces
DAL-10*31 No soap at handsink−2

Base deductions−26 pts

Sep 19

Routine InspectionScore: 67

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Fluid milk held at 46.4 degrees in the double door refrigerator Cooked chicken held at 70.2 degrees
DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Cooked meat cooling on the counter at 67.1 degrees Soup at 56.3 degrees Mexican bbq held at 45.4 degrees for more than 24 hours Menudo cooling at 56.3 degrees
DAL-5*14 When to wash hands after handling soiled equip/utensil−5
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-11*18 Toxic items used according to law−5
Raid
DAL-12*03 Food products not maintained at 135øF or above−5
Cooked peppers and onions held at 95.8 degrees
DAL-14*07 Food safe, good condition, unadulterated, and honestly presented−5
Tamales held in the refrigerator for more tan 7 days

Basic (8)

−16 pts

DAL-2*21 Demonstrateion of knowledge by PIC−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
DAL-9*42 Dirty nonfood contact surfaces−2
Foil lined surfaces
DAL-13*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−51 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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