What is Dallas Taco's Pancho's health inspection score?

Dallas Taco's Pancho has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dallas Taco's Pancho last inspected?

Dallas Taco's Pancho was last inspected on October 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dallas Taco's Pancho have?

Dallas Taco's Pancho has 99 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dallas Taco's Pancho safe to eat at?

Dallas Taco's Pancho has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Dallas Taco's Pancho

Name: Dallas Taco's Pancho
Address: 2445 W NORTHWEST HWY #101, Dallas, 75220
Rating: 39

2445 W NORTHWEST HWY #101, Dallas

Data may be outdated — inspected 10/12/2023

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0Poor

Northwest Dallas

Ranked #352 of 430 in Northwest Dallas

Improving

10 inspections

Last: Oct 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.9

Avg Violations

30 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 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

2445 W NORTHWEST HWY #101, Dallas, TX 75220

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Violation Timeline

Sep 2019

2 inspections

8 intermediate

10 basic

Sep

Mar 2020

1 inspections

3 intermediate

9 basic

Sep 2020

1 inspections

1 intermediate

7 basic

Sep

Apr 2021

1 inspections

1 intermediate

10 basic

Oct 2021

1 inspections

3 intermediate

8 basic

Oct

Apr 2022

1 inspections

2 intermediate

8 basic

Oct 2022

1 inspections

3 intermediate

7 basic

Oct

Apr 2023

1 inspections

3 intermediate

8 basic

Oct 2023

1 inspections

1 intermediate

7 basic

Oct

Inspection History

10 records on file

9 Routine1 Follow-up

Oct 23

Routine InspectionLatestScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*14 When to wash hands before donning new gloves−5
OBSERVED EMPLOYEE DONNING GLOVES AFTER TOUCHING HER FACE.

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
BAR
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*29 Cold/hot hold unit thermometer easily viewable−2
TO ALL COOLERS AND FREEZERS
DAL-4*47 Handwashing signage−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY CEILING AIR VENTS AND TILES.
DAL-7*32 Approved Food Contact Equip.−2
NO HOME USE REFRIGERATOR ALLOWED.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE CORRECTLY

Base deductions−19 pts

Apr 23

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
BRISKET 122'F
DAL-5*19 One Inch Air Gap−5
KEEP DRAIN LINE OUTLET OF ICE MACHINE ONE INCH ABOVE THE FLOOR DRAIN.
DAL-6*10 Clean Sight and Touch−5
CLEAN BAR ICE MACHINE

Basic (8)

−16 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DO NOT STORE BEVERAGE BOTTLES SUBMERGED UNDER MELTED ICE WATER.
DAL-3*46 Covered waste receptacle for women's restroom−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-7*21 RFSM - Not On Site−2
DAL-8*31 No soap at handsink−2
BAR HAND SINK
DAL-9*45 Lockers to be used to store personal items−2
OBSERVED EMPLOYEES' PURSE STORED BY FOOD PRODUCTS.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY CEILING
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

Base deductions−31 pts

Oct 22

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-8*10 Clean Sight and Touch−5
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (7)

−14 pts

DAL-1*32 Approved Food Contact Equip.−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*44 Waste Receptacles thoroughly cleaned−2
DAL-10*31 Handwashing lavatory - used for other purpose−2

Base deductions−29 pts

Apr 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
ICE MACHINES
DAL-4*02 Cold Hold (41øF/45øF or below)−5
HAM 47'F, PORK WITH VEG. SOUP 46'F, PORK 46'F, CHICKEN 46'F, BEEF STEAK 46'F FROM WALK IN COOLER.

Basic (8)

−16 pts

DAL-1*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-2*47 OTHER VIOLATIONS−2
Heimlich maneuver sign 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-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
PROVIDE SELF CLOSING DEVICE TO BACK DOOR.
DAL-7*32 Approved Food Contact Equip.−2
REMOVE ALL STONE BOWLS AND USED CANS. THEY ARE NOT APPROVED FOOD CONTAINERS.
DAL-8*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN BAR HAND SINK.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS' DOORS, DUSTY CEILING VENTS, STANDING WATER FROM KITCHEN FLOOR,
DAL-10*46 Covered waste receptacle for women's restroom−2

Base deductions−26 pts

Oct 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Surface Different Foods−5
DAL-3*18 Toxic items stored above food/utensils−5

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
DAL-7*34 Pest Control−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*47 Handwashing signage−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−31 pts

Apr 21

Follow-up InspectionScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-6*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. OBSERVED FOOD PRODUCTS NOT STORED IN THESE ORDERS FROM REACH IN FREEZER AND WALK IN COOLER.

Basic (10)

−20 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY AIR VENTS AND CEILING, VENT HOOD
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
FEW ITEMS ARE NOT DATED, PLEASE MAKE SURE ALL ITEMS ALL DATED WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*21 RFSM - Not On Site−2
FINAL NOTICE! For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*45 Lockers to be used to store personal items−2
OBSERVED EMPLOYEES' ITEMS ON FOOD PREP. TABLE AND STORED ADJACENT TO FOOD / EQUIPMENT.
DAL-7*31 Hand sinks: number installed for convenient use−2
INSTALL A HAND SINK TO BAR AREA.
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.
DAL-10*32 Approved Food Contact Equip.−2
DO NOT USE EMPTIED FOOD CANS AS FOOD CONTAINER.
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."

Base deductions−25 pts

Sep 20

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
PORK 46'F, FAJITA 45'F BBQ 47'F,

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FOOD FROM WALK IN COOLER
DAL-2*39 Keep utensils handles upright or protected−2
DAL-3*45 Lockers to be used to store personal items−2
EMPLOYEES' BELONGING.
DAL-4*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
DAL-5*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-6*46 Covered waste receptacle for women's restroom−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

Base deductions−19 pts

Mar 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-6*10 Clean Sight and Touch−5
ICE MACHINES INTERIOR
DAL-7*18 Toxic items storage adjacent to food/utensils−5
OBSERVED SPRAY BOTTLES STORED BY FOOD AND EQUIPMENT
DAL-10*02 Cold Hold (41øF/45øF or below)−5
BEEF SOUP 47'F, HAM 47'F, BEEF 47'F, CORN 46'F

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING OR CHEWING GUM IN WAIT STATION AND KITCHEN
DAL-2*46 Covered waste receptacle for women's restroom−2
DAL-3*39 Equipment compartments, drainage−2
KEEP BEER COOLER SELF DRAINED AT ALL TIMES
DAL-4*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
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-8*45 Lockers to be used to store personal items−2
BACK PACK, PHONE, JACKETS
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
DAL-11*21 RFSM - Not On Site−2
NONE ON SITE. SEE LINK FROM EMAIL FOR DETAIL
DAL-12*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK

Base deductions−33 pts

Sep 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Cooked beans cooling for more than 6 hours at 55.0 degrees Munedo cooling for more than 6 hours at 47.5 degrees

Basic (2)

−4 pts

DAL-1*31 Hand sinks: number installed for convenient use−2
DAL-3*42 Nonfood-contact surfaces material−2
Missing a hot pan under the refrigerator

Base deductions−14 pts

Sep 19

Routine InspectionScore: 69

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-2*01 Cooling -- total 6 hours, 135-41øF−5
Pozole held at 46.04 degrees (7.8 degrees centigrade) while cooling for more than 6 hours
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Sterno stored with utensils Soap stored with food in the store room
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Sliced ham stored on ice, not in ice at 55.2 degrees (12.9 centigrade) Chopped tomatoes held at 55.9 (13.3 degrees centigrade )
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-10*19 One Inch Air Gap−5
Ice maker missing an air gap Spray hose at the three compartment sink missing an air gap
DAL-11*05 Rapidly reheat 165øF for hot holding−5
Reheating barbacoa in the micwave to 132.08 degrees (55.6 degrees centigarde)

Basic (8)

−16 pts

DAL-1*45 Floors/walls/ceilings approved carpeting−2
Card board floor liners
DAL-5*32 Approved Food Contact Equip.−2
Used cans
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
Tripe thawing in hot standing water
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*31 Handwashing lavatory - accessible−2
Hand sink use for food thawing
DAL-12*24 Food Labeling- with common name of the food−2
DAL-13*29 Food thermometers--small diameter probe−2
DAL-14*42 Nonfood-contact surfaces material−2
Tub tub used to catch the condensate from the refrigerator Foil lined surfaces

Base deductions−46 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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