What is Danny's Tacos Y Mas's health inspection score?

Danny's Tacos Y Mas 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 Danny's Tacos Y Mas last inspected?

Danny's Tacos Y Mas was last inspected on February 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Danny's Tacos Y Mas have?

Danny's Tacos Y Mas has 127 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Danny's Tacos Y Mas safe to eat at?

Danny's Tacos Y Mas 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 Danny's Tacos Y Mas serve?

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

Official Health Record

Danny's Tacos Y Mas

Name: Danny's Tacos Y Mas
Address: 1515 S BUCKNER BLVD #243, Dallas, 75217
Rating: 26

1515 S BUCKNER BLVD #243, Dallas

Data may be outdated — inspected 2/27/2024

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0Poor

Mexican•Pleasant Grove

Ranked #333 of 371 in Pleasant GroveBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Feb 27, 2024

low confidence

Directions Order

Inspections

Clean Rate

12.7

Avg Violations

26 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

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

-9 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

1515 S BUCKNER BLVD #243, Dallas, TX 75217

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Violation Timeline

May 2020

1 inspections

3 intermediate

8 basic

May

Nov 2020

1 inspections

3 intermediate

9 basic

May 2021

1 inspections

5 intermediate

10 basic

May

Jun 2021

1 inspections

2 intermediate

10 basic

Dec 2021

1 inspections

2 intermediate

8 basic

Dec

Jun 2022

1 inspections

2 intermediate

13 basic

Jul 2022

1 inspections

2 intermediate

10 basic

Jul

Feb 2023

1 inspections

1 intermediate

13 basic

Aug 2023

1 inspections

2 intermediate

11 basic

Aug

Feb 2024

1 inspections

2 intermediate

11 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 24

Routine InspectionLatestScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and raw chicken stored above rte food in walk in cooler, raw shelled eggs stored above rte food in walk in cooler left shelf
DAL-11*02 Cold Hold (41øF/45øF or below)−5
shrimp 49.8, tomato 54.1, cheese 49.8 degrees f

Basic (11)

−22 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers inside, shelves, gaskets-kitchen needs be clean
DAL-3*21 RFSM - Not On Site−2
food manager was not on site
DAL-5*39 Store equipment & utensils in a clean, dry place−2
store knifes in dry and clean area
DAL-6*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in women restroom
DAL-7*31 Handwashing lavatory - used for other purpose−2
observed bucket in hand sink
DAL-8*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet wiping cloth under cutting board
DAL-9*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-10*40 Reuse of single service articles−2
do not reuse single use articles
DAL-12*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler remove pallet under reach in cooler
DAL-13*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, wall and ceiling tiles, replace caulk around hand sink

Base deductions−32 pts

Aug 23

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above rte food in walk in cooler
DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (11)

−22 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food not bowls
DAL-2*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, ceiling tiles, faucet on 3 com sink, caulk around sinks shall be replaced
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinking water bottles store on prep tables
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
provide approved food contact equipment-tortilla press machine-wood material not allowed in the kitchen remove foil as liner of shelves replace rusty shelves
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves in coolers, clean freezers, clean gaskets around cooler doors, clean tables, sinks, cart by grill/fryer needs be cleaned, clean coolers
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-11*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-12*34 Insect control devices-not over food/food prep−2
insect device not allowed above clean utensils/food
DAL-13*31 Individual, disposable towels−2
provide paper towels

Base deductions−32 pts

Feb 23

Routine InspectionScore: 80

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above fish in walk in cooler

Basic (13)

−26 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-2*40 Reuse of single service articles−2
do not reuse single use articles
DAL-3*41 Food storage containers, identified with common name of food.−2
provide label for food storage container
DAL-4*21 RFSM - Not On Site−2
manager with rfsm certificate not on site
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-9*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-10*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in women restroom
DAL-11*45 Premises shall be maintained in good repair−2
repair floor tiles, cover all gaps on walls, caulk around sinks
DAL-12*31 Individual, disposable towels−2
missing paper towels
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-14*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves in the kitchen, shelves in coolers, fans in walk in cooler, clean coolers, freezers, fans in dining room

Base deductions−31 pts

Jul 22

Follow-up InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat and fish stored above avacodo in walk in cooler
DAL-12*15 Contact RTE Products w/ Bare Hands−5
observed employee touch rte food with bare hands

Basic (10)

−20 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide receptacle cover in women restroom
DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-3*21 RFSM - Not On Site−2
rfsm certificate expired
DAL-5*31 Individual, disposable towels−2
provide paper towels
DAL-6*39 Store equipment & utensils - avoid contamination−2
knifes stored between cooler and prep table
DAL-7*29 Mechanical holding unit, thermometer location−2
thermometer missing in salsa cooler
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, freezer
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-11*47 Handwashing signage−2
provide hand washing sign

Base deductions−30 pts

Jun 22

Routine InspectionScore: 71

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
TOMATO 47.5, SALSA 46.9, CHEESE 47 DEGREES F
DAL-12*19 Water & Plumbing in good repair- per code−5
repair leaking faucet on 3 com sink LAST WARNING

Basic (13)

−26 pts

DAL-1*21 RFSM - Not On Site−2
manager with rfsm certificate not on site, also certificate expired. Renew rfsm certificate within 15 days-LAST WARNING
DAL-2*22 Accredited food handler certificate - 60 days−2
employees need food handler cards-15 days LAST WARNING
DAL-4*31 Individual, disposable towels−2
provide paper towels
DAL-5*35 Jewelry Prohibition−2
JEWELRY NOT ALLOWED
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, freezer, shelves, gaskets, tables, sinks
DAL-7*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-8*40 Reuse of single service articles−2
do not reuse single use articles
DAL-9*46 Covered waste receptacle for women's restroom−2
provide in women restroom
DAL-10*45 Premises shall be maintained in good repair−2
repair damaged cove base, floor tiles, holes/gaps
DAL-11*39 Store equipment & utensils - avoid contamination−2
observed knifes stored between cooler and prep table
DAL-13*32 Damaged Equipment−2
repair damaged lid on freezer-LAST WARNING
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-15*33 Remove soils from equipment & utensils−2
REMOVE SOIL FROM PLATES/BOWLS/UTENSILS

Base deductions−36 pts

Dec 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above meat in walk in cooler
DAL-5*19 Water & Plumbing in good repair- per code−5
repair faucets on 3 com sink and hand sink clean floor drains

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
premises shall be maintained in good repair, broken floor tiles, cove base, replace damaged ceiling and wall tiles
DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, shelves in walk in cooler and reach in cooler, clean coolers/freezers exterior and interior, tables, dry food storage containers shall be cleaned
DAL-3*32 Damaged Equipment−2
repair damaged freezer lid, shelves
DAL-6*39 Equipment-space to allow access for cleaning−2
damaged gaskets around door shall be replaced
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*31 Individual, disposable towels−2
provide paper towels
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-10*21 RFSM - Not On Site−2
rfsm certificate expoired

Base deductions−26 pts

Jun 21

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
chemical spray bottles stored next to utensils and food
DAL-5*20 Grease Trap Tickets−5
provide grease trap ticket

Basic (10)

−20 pts

DAL-1*35 Hair Restraints effective−2
cover hair
DAL-3*46 Covered waste receptacle for women's restroom−2
provide
DAL-4*32 Maintain in Good Repair−2
replace damaged lid on freezer
DAL-6*31 No soap at handsink−2
provide soap at hand sink
DAL-7*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, cover holes, gaps
DAL-8*21 RFSM - Not On Site−2
certificate expired
DAL-9*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, shelves, tables
DAL-10*34 Pest control-routine inspections for−2
fruit flies
DAL-11*33 Remove soils from equipment & utensils−2
DAL-12*47 Handwashing signage−2
provide

Base deductions−30 pts

May 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-5*15 Contact RTE Products w/ Bare Hands−5
do not touch RTE food with bare hands
DAL-6*03 Food products not maintained at 135øF or above−5
cooked beef on hot holding table 105 and 113 degrees f
DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-8*19 Hand sink water temperature below 110'F−5
hot water on hand sink 70 degrees f

Basic (10)

−20 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
remove wooden tortilla press machine, rusty shelves in walk in cooler
DAL-2*34 Insect control devices-not over food/food prep−2
insect device
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers inside, clean freezer, clean shelves, gaskets, shelves in kitchen
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink, drain line from the cooler connected to hand sink
DAL-10*46 Covered waste receptacle for women's restroom−2
provide
DAL-11*35 Hair Restraints effective−2
hair shall be covered
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-13*21 RFSM - Not On Site−2
certificate expired
DAL-14*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-15*47 Handwashing signage−2
provide hand washing sign

Base deductions−45 pts

Nov 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-6*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above shrimp and rte food in reach in cooler observed raw protein products stored above rte food in walk in cooler raw chicken stored above rte food and beef in walk in cooler

Basic (9)

−18 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
DAL-2*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, freezer, clean knife holder, clean walk in cooler
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
under bucket
DAL-5*31 Individual, disposable towels−2
provide paper towels
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-11*47 Handwashing signage−2
provide hand washing sign
DAL-12*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2

Base deductions−33 pts

May 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*18 Toxic items stored above food/utensils−5
OBSERVED CHEMICAL BOTTLES STORED ABOVE CLEAN UTENSILS
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN AND EGGS STORED ABOVE RTE FOOD
DAL-11*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING FAUCETS, CLOG DRAIN

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
PROVIDE LABEL FOR FOOD STORAGE CONTAINERS
DAL-2*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS
DAL-3*47 Conditions of Permit-in use of food equipment−2
SIGN ABOUT INSPECTION REPORT
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN SHELVES, COOLERS, WIC FANS
DAL-7*40 Reuse of single service articles−2
DO NOT REUSE SINGLE USE ARTICLES
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
CLEARLY DATE MARK TCS FOOD FOR 7 DAYS ONLY
DAL-9*39 Equipment in good repair and proper adjustment.−2
REPAIR FREEZER LID, GASKETS
DAL-10*22 Handlers-Certificate Not On Site−2
PROVIDE

Base deductions−31 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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