What is Don Taco's health inspection score?

Don Taco has a SafeDine safety score of 34 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 Taco last inspected?

Don Taco was last inspected on November 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Don Taco have?

Don Taco has 92 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Don Taco safe to eat at?

Don Taco has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Don Taco serve?

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

Official Health Record

Don Taco

Name: Don Taco
Address: 2450 S COCKRELL HILL RD, Dallas, 75211
Rating: 34

2450 S COCKRELL HILL RD, Dallas

Data may be outdated — inspected 11/20/2023

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0Poor

Mexican•West Dallas

Ranked #316 of 356 in West DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Nov 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

29 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 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

-7 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

2450 S COCKRELL HILL RD, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

8 basic

Apr

Oct 2019

1 inspections

2 intermediate

7 basic

Apr 2020

1 inspections

1 intermediate

5 basic

Apr

Oct 2020

1 inspections

2 intermediate

6 basic

Apr 2021

1 inspections

3 intermediate

7 basic

Apr

Oct 2021

1 inspections

3 intermediate

6 basic

Apr 2022

1 inspections

2 intermediate

8 basic

Apr

Nov 2022

1 inspections

3 intermediate

8 basic

Apr 2023

1 inspections

1 intermediate

6 basic

Apr

Nov 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 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
sliced tomato at 46.1f, guac at 44.9F, repair cold hold equipment and dispose of food after 4 hours.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
rawfish stored above containers of lettuce; chorizo stores above salsa containers; and raw beef store above raw fish. arrange properly
DAL-3*10 Clean Sight and Touch−5
clean inside of ice machine, clean nozzles of coke dispensers

Basic (8)

−16 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods after 24 hours (container of garlic/oil)
DAL-5*31 No soap at handsink−2
provide soap at hand sink
DAL-6*32 Thermometer in good condition or discarded−2
repair or add thermometer of prep RIC
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover foods in wic and wif
DAL-8*39 Equipment in good repair and proper adjustment.−2
repair pre ric
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves of WIC, clean ceiling of WIC
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents
DAL-11*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
repair faucet of hand sink, no water dispensing

Base deductions−31 pts

Apr 23

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
OBSERVED GRIME INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (6)

−12 pts

DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-3*39 Store equipment & utensils - avoid contamination−2
OBSERVED RUST BUILD UP ON WIRE SHELVES THAT STORE CLEAN UTENSILS, STORE UTENSILS ON CLEAN SURFACE.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
OBSERVED FOODS IN WALK IN COOLER PAST DATE MARKS, DISPOSE OF FOOD. FOOD IS ONLY SAFE FOR MAXIMUM OF 7 DAYS.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED CONTAINER OF SHRIMP LEFT UNCOVERED IN WALK IN COOLER.
DAL-6*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME ON GASKETS OF COLD HOLD EQUIPMENT, GRIME ON WIRE STORAGE SHELVES, CLEAN.
DAL-7*47 RFSM Certificate - Not Display−2
REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS AND THEN POST.

Base deductions−17 pts

Nov 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OBSERVED GUAC AT 47.1f, SLICED TOMATO AT 47.3f, MOVE FOOD TO WORKING COLD HOLD EQUIPMENT.
DAL-2*10 Clean Sight and Touch−5
OBSERVED SOIL BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-3*18 Restricted use pesticides−5
OBSERVED HOT SHOT HOME PESTICIDE IN STORAGE ROOM, REMOVE FROM PREMISES.

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
RFSM NOT ONSITE.
DAL-5*32 Thermometer in good condition or discarded−2
DISCARD THERMOMETER IN PREP RIC.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED POOLING OF WATER, REMOVE HARBORING CONDITION.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
OBSERVED FOOD STORED BELOW SOILED WIRE SHELVES, COVER FOOD AND CLEAN SHELVES
DAL-8*39 Store clean utensils in a self-draining position−2
STORE UTENSILS IN SELF DRAINING POSITION.
DAL-9*40 Single use articel wrapped or dispensed−2
SINGLE SERVICE PLATED STORED ON SOILED WIRE SHELVES, CLEAN SHELVES AND STORE PLATES ON CLEAN SPACE.
DAL-10*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS AND CLEAN WIRE SHELVES.
DAL-11*43 Ventilation hood-prevent grease dripping−2
HEAVY GREASE BUILD UP ON INTAKE VENTS, CLEAN.

Base deductions−31 pts

Apr 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
heavy grime build up inside of ice machine. melt ice and clean and sanitize inside of ice machine.
DAL-7*18 Medicines stored in leakproof container−5
observed personal medicine stored above working food contact area.

Basic (8)

−16 pts

DAL-1*47 RFSM Certificate - Not Display−2
register food service manager certificate with city of dallas and post.
DAL-2*42 Dirty nonfood contact surfaces−2
grime observed on fan of front reach in cooler, grime on wire storage shelves, grime build up on surfaces of equipment, observed grime build up underneath stainless steel storage shelves.
DAL-3*39 Store all equipment & utensil covered or inverted−2
observed large pots stored upright and uncovered, store inverted or covered to reduce contamination
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
observed pooling of water and food debris in kitchen, clean.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food in walk in cooler left uncovered and underneath soiled wire storage shelves, cover to prevent contamination.
DAL-8*43 Ventilation hood-prevent grease dripping−2
observed grease build up on vent hood, clean.
DAL-9*32 Equipment & Utensils resistant pit,chip, crazing−2
observed aluminum foil being used as liner on stainless steel shelves located above working food contact surfaces. use material that is not easily damaged.
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no pest control records onsite.

Base deductions−26 pts

Oct 21

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 0 PPM change every 2-4 hours.
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs stored above produce in walk in cooler and raw breaded chicken stored above RTE food in walk in cooler. arrange properly to prevent cross contamination
DAL-9*02 Cold Hold (41øF/45øF or below)−5
guac at 49.7F, sliced tomato 48.9F, sliced ham at 44.4F. Prep ric not maintaining cold hold temperatures, repair and place food in working equipment.

Basic (6)

−12 pts

DAL-1*47 RFSM Certificate - Not Display−2
register food service manager certificate with City of Dallas
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
grime build up on floors of walk in cooler and freezer.
DAL-4*39 Soda nozzles and ice bin clean to remove soil−2
observed small traces of grime inside of ice machine, clean and sanitize. did not observed water dripping from grime.
DAL-5*34 Remove dead/trapped pests−2
observed dead flies on trap, observed trap stored above food contact table, remove from area.
DAL-7*45 Premises shall be maintained in good repair−2
observed damaged floor tile in walk in cooler, repair.
DAL-8*41 Food storage containers, identified with common name of food.−2
container with red spice not labeled, once food has been removed from original container labeled new container with name of food.

Base deductions−27 pts

Apr 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sausage observed at 47.9F and sliced ham at 46.1F. place in working mechanical refrigerator to quickly bring down temperature of food in RIC.
DAL-3*10 Clean Sight and Touch−5
observed water dripping from grime on ceiling of ice machine, clean and sanitize. turn off ice machine and let ice melt and drain.
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw bacon stored above cooked shrimp, tortillas and sauce. arrange properly to prevent cross contamination.

Basic (7)

−14 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
reach in cooler not able to maintain cold hold temperatures, adjust or repair.
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
observed chipped squeeze bottle, replace.
DAL-5*36 Cloths in-use for wiping between uses stored−2
observed wet cloth on food contact surface, place in sanitizer bucket when not in use.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed large pots with food on floor of walk in cooler, store 6" off floor.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in walk in freezer.
DAL-8*42 Dirty nonfood contact surfaces−2
grime build up on equipment doors and handles, clean. dust build up on walk in cooler fan, clean.
DAL-10*47 RFSM Certificate - Not Display−2
register and post RFSM.

Base deductions−29 pts

Oct 20

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
heavy amounts of black substance observed on the ceiling of ice machine, dispose of ice; CLEAN AND SANITIZE ICE MACHINE.
DAL-7*18 Toxic items labeling-non original container−5
spray bottle with pink toxic chemical not labled. label.

Basic (6)

−12 pts

DAL-2*44 Trash can provided for papertowel waste−2
provide trash cans for each hand wash station.
DAL-3*39 Loosely cover cooling foods−2
container of cooling rice left uncovered, cover.
DAL-4*47 Handwashing signage−2
missing hand wash sign at multiple hand sinks
DAL-5*31 No soap at handsink−2
no available soap in mens restroom hand sink, provide.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
dust observed on fans of walk in cooler, soiled floor in walk in cooler, CLEAN.
DAL-8*37 Dispensing equip. no contact w/ lip-contact surfac−2
lip of single service cups are in a position where employee will touch. rotate cups.

Base deductions−22 pts

Apr 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 A chemical sanitizer used: contact times criteria−5
employee washing and rinsing pots and pans, must sanitize after rinsing.

Basic (5)

−10 pts

DAL-2*42 Dirty nonfood contact surfaces−2
walk in cooler fan has collected heavy amounts of dust, clean.
DAL-3*39 Keep utensils handles upright or protected−2
ice scoop touching ice. keep upright.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employees drinking in kitchen.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
two containers of fajitia meat, two containers of fish left uncovered in walk in freezer.
DAL-6*21 RFSM - Not On Site−2
RFSM not onsite.

Base deductions−15 pts

Oct 19

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken breast over raw marinated steak meat. arrange properly to avoid contamination.
DAL-8*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
employee rinsing knife in hand sink and not sanitizing.

Basic (7)

−14 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
puddle of water on corner floor area next to 3 comp sink. mop.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottles in kitchen and cups with personal drinks on working food contact surface.
DAL-4*42 Dirty nonfood contact surfaces−2
fans covered with dust inside of walk in cooler.
DAL-5*32 Thermometer in good condition or discarded−2
walk in cooler thermometer reading 25F, actual temperature is 33.5F. Replace.
DAL-6*43 Light bulbs, light shields provided−2
light no functional in walk in freezer.
DAL-7*28 Do not exceed manuf. use by date−2
3 containers of beans and cheese use by date of 09-14-19 has expired, dispose of food.
DAL-9*47 RFSM Certificate - Not Display−2
Register RFSM at Consumer Health Office.

Base deductions−24 pts

Apr 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken above pico de gallo. arrange properly before contamination occurs.
DAL-4*18 Toxic items labeling-non original container−5
chlorine spray bottle is not labeled. label toxic spray bottle
DAL-9*03 Food products not maintained at 135øF or above−5
steam bath not filled with water. fajita 110F at and egg and potato at 117F. Food was reheated to temperature.

Basic (8)

−16 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
produce on floor and salsa container on floor.
DAL-3*41 Food storage containers, identified with common name of food.−2
label flour container and label squeeze bottles.
DAL-5*39 Store equipment & utensils - avoid contamination−2
salsa blender blade next to toxic chemicals, place in safe and dry area that avoids potential contamination
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean floors of electrical room, clean floors of dry storage room.
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
date mark tres leche cakes.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottle above working food contact surface.
DAL-10*47 Conditions of Permit-in use of food equipment−2
Need sign that is visible to customers to state: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-11*31 Individual, disposable towels−2
provide paper towels and hand sinks. Provide soap at hand sink located next to ice machine.

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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