What is Don Sebas Taqueria's health inspection score?

Don Sebas Taqueria has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Don Sebas Taqueria last inspected?

Don Sebas Taqueria was last inspected on June 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Don Sebas Taqueria have?

Don Sebas Taqueria has 44 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Don Sebas Taqueria safe to eat at?

Don Sebas Taqueria has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Don Sebas Taqueria serve?

Don Sebas Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Don Sebas Taqueria

Name: Don Sebas Taqueria
Address: 111 CONTINENTAL AVE STE 600, Dallas, 75207
Rating: 29

111 CONTINENTAL AVE STE 600, Dallas

Data may be outdated — inspected 6/5/2023

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0Poor

Mexican•Design District

Ranked #373 of 418 in Design DistrictBetter than 80% of mexican restaurants

Stable

4 inspections

Last: Jun 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 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

+4 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

111 CONTINENTAL AVE STE 600, Dallas, TX 75207

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Violation Timeline

Jul 2022

1 inspections

6 intermediate

9 basic

Jul

Aug 2022

1 inspections

5 intermediate

4 basic

Nov 2022

1 inspections

4 intermediate

5 basic

Nov

Jun 2023

1 inspections

3 intermediate

8 basic

Inspection History

4 records on file

4 Routine

Jun 23

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed chemicals on food prep area
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Cut melon observed at 60 F/cold holding foods must be held at 41 F/below
DAL-10*10 Clean Sight and Touch−5
Clean (detail) inside all reach-in-coolers to remove build-up

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Food equipment observed with heavy build-up-clean to remove build-up
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks in a distinguished location-seen throughout the food prep area
DAL-4*36 Cloths in-use for wiping between uses stored−2
Store wet wiping towels in a sanitizing solution when not used
DAL-5*32 Approved Food Contact Equip.−2
Do not reuse single use containers
DAL-6*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles/juice pitchers
DAL-8*34 Pest control-routine inspections for−2
Observed gnats at food prep areas-caver trash cans
DAL-9*45 Premises shall be maintained in good repair−2
Repair damaged weather stripping at back door
DAL-11*21 RFSM - Not On Site−2

Base deductions−31 pts

Nov 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*19 One Inch Air Gap−5
Keep the pipe at the hand sink above the drain 1 in
DAL-3*10 Clean Sight and Touch−5
Provide cleaning for the coolers
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed the raw chicken store next to raw beef
DAL-9*20 Grease Trap Tickets−5
Provide grease trap ticket

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for area under 3 comp sink
DAL-5*32 Damaged Equipment−2
Observed ice build up in wif
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the fruit s
DAL-8*21 RFSM - Not On Site−2

Base deductions−30 pts

Aug 22

Routine InspectionScore: 77

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the coolers, prep area
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat store next to cheese, ham sausages
DAL-5*19 One Inch Air Gap−5
the pipe is in the drain must be 1 inch above the drain
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed big pot of soups on the floor without cover
DAL-7*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
No Food handler card
DAL-4*21 RFSM - Not On Site−2
DAL-8*32 Damaged Equipment−2
Observed ice in the WIF
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers

Base deductions−33 pts

Jul 22

Routine InspectionScore: 68

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw meat on top soda boxes, next to fruit juice raw shrimp above the produce
DAL-10*14 When to wash hands before donning new gloves−5
DAL-11*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bucket store next to food and utensil
DAL-12*10 Clean Sight and Touch−5
Provide cleaning for all the coolers
DAL-13*20 Grease Trap Tickets−5
DAL-15*15 Bare hands contact with ready-to-eat foods−5
Observed employee prep cilantro with barehand

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food containers above floor 6 ins
DAL-2*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board, equipments, utensils
DAL-3*35 Hair Restraints effective−2
All employees who working with the food must have hat/hair net
DAL-4*34 Pest control-routine inspections for−2
Provide pest control record
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers, wic
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Seal/provide cover/ containers for all open packages of food in coolers
DAL-8*47 Handler-Certificate Not on site−2
DAL-9*21 RFSM - Not On Site−2
DAL-14*31 Handwashing lavatory - used for other purpose−2
Observed utensil, container in the hand sink

Base deductions−48 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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