What is EL Rincon Tapatio's health inspection score?

EL Rincon Tapatio has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Rincon Tapatio last inspected?

EL Rincon Tapatio was last inspected on February 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rincon Tapatio have?

EL Rincon Tapatio has 88 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rincon Tapatio safe to eat at?

EL Rincon Tapatio has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Rincon Tapatio

Name: EL Rincon Tapatio
Address: 127 W JEFFERSON BLVD, Dallas, 75208
Rating: 49

127 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 2/14/2024

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0Poor

Oak Cliff

Ranked #281 of 400 in Oak Cliff

Declining

9 inspections

Last: Feb 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 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

127 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

1 intermediate

9 basic

May

Nov 2019

1 inspections

4 intermediate

6 basic

May 2020

1 inspections

4 intermediate

6 basic

May

Mar 2021

1 inspections

3 intermediate

9 basic

Oct 2021

1 inspections

5 intermediate

10 basic

Oct

Sep 2022

1 inspections

3 intermediate

7 basic

Feb 2023

1 inspections

1 intermediate

7 basic

Feb

Sep 2023

1 inspections

1 intermediate

3 basic

Feb 2024

1 inspections

2 intermediate

7 basic

Feb

Inspection History

9 records on file

9 Routine

Feb 24

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*19 Water & Plumbing in good repair- per code−5
3 comp sink observed to have a small leak
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed 2 cans with bent / damaged rim, shall remove

Basic (7)

−14 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark rice in RIC , observed no sticker of 1st day
DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in the bucket when not in use
DAL-3*31 No soap at handsink−2
hand soap observed with no hand soap
DAL-4*32 Damaged Equipment−2
Plates observed chipped/ damaged. not to be used
DAL-6*39 Store all equipment & utensil covered or inverted−2
Utensils need to be properly stored , not between wall/ unit
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Ceiling fans observed have dust, shall clean debris
DAL-9*47 Other Violations−2
display a choke poster

Base deductions−24 pts

Sep 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK AT 2 COMP SINK

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
DAL-3*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINT FOR DISH WASHER . OBSERVED EMPLOYEE BEVERAGE ON MEAT SLICER AND ON TOP OF PREP TABLE
DAL-4*40 Store single-service item in original package−2

Base deductions−11 pts

Feb 23

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
hand sink must be stocked with soap
DAL-2*32 Equipment and Utensils Durability and Strength−2
provide commercial grade containers
DAL-3*27 Cool TCS foods using proper methods−2
do not cool foods at room temperatures
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-5*45 Premises shall be maintained in good repair−2
replace damaged ceiling tiles
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
all rte foods must be date marked
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
store personal food away from food storage areas

Base deductions−19 pts

Sep 22

Routine InspectionScore: 84

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED ABOVE STEAK AND PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-4*18 Toxic items labeling-non original container−5
OBSERVED SPRAY BOTTLES WITH TOXIC CHEMICALS NOT LABELED. LABEL SPRAY BOTTLES.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
RAW TACO MEAT 52.3F, SLICED TOMATO 50.4F, PICO 53.2F. MOVE ALL FOOD IN PREP RIC TO UPRIGHT RIC THAT ARE FUNCTIONING.

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
OBSERVED: HEAVY GRIME BUILD UP ON FOOD STORAGE CONTAINERS, HEAVY GRIME BUILD UP ON WIRE STORAGE SHELVES, HEAVY GRIME BUILD UP ON COVERS OF PIPES LOCATED IN WALK IN COOLERS, GRIME BUILD UP ON FLOORS OF WALK IN COOLERS AND WALK IN FREEZER, GRIME/DUST BUILD UP ON FANS OF WALK IN COOLERS AND WALK IN FREEZER, OBSERVED GRIME BUILD UP ON GASKETS OF COLD HOLD EQUIPMENT. CLEAN.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD STORED IN WALK IN COOLERS NOT COVERED, COVER.
DAL-5*45 Premises shall be maintained in good repair−2
OBSERVED LOOSE AND BOWING FRP WALLS THROUGHOUT ESTABLISHMENT, OBSERVED CRACK AND UNLEVELED FLOOR IN KITCHEN, REPAIR. OBSERVED DAMAGED CEILING IN UPSTAIRS STORAGE ROOM, REPAIR.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED POOLING OF WATER, FOOD DEBRIS ON FLOOR AND BOWING FRP WALLS, REMOVE HARBORING CONDITIONS.
DAL-7*39 Cooking equipment free of encrusted grease−2
OBSERVED GREASE BUILD UP ON SCREWS OF CHIP WARMER, CLEAN.
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-10*44 Maintaining refuse areas and enclosures−2
OBSERVED DEBRIS AND BLACK RESIDUE BUILD UP, CLEAN.

Base deductions−29 pts

Oct 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 44*F, GUACAMOLE 45*F IN CHU
DAL-6*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL
DAL-10*03 Food products not maintained at 135øF or above−5
PASTOR 76*F UN HHU
DAL-13*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-3*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-4*42 Nonfood-contact surfaces material−2
REMOVE CARDBOARD FROM FLOORS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS IN COOLERS
DAL-7*32 Approved Food Contact Equip.−2
CARDBOARD BOX USED TO STORED FOOD ITEMS ; WIPING CLOTH STORED UNDER CUTTING BOARDS
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
PROVIDE UTENSIL WITH HANDLES FOR SCOOPING
DAL-14*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED FLIES ENTERING THROUGH OPEN DOOR
DAL-15*34 Insect control devices-not over food/food prep−2
REMOVE FLY HANGERS FROM OVER FOOD ITEMS IN DRY STORAGE

Base deductions−45 pts

Mar 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ALL
DAL-5*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS

Basic (9)

−18 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOODS
DAL-2*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-3*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-6*32 Approved Food Contact Equip.−2
WIPING CLOTH UNDER CUTTING BOARD
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-8*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAP
DAL-9*39 Loosely cover cooling foods−2
COVER FOODS
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE
DAL-12*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE

Base deductions−33 pts

May 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
RAW SHRIMP 56*F STORED ON PREP TABLE, CHEESE 49*F ABOVE COLD HOLD
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS
DAL-7*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-10*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

Basic (6)

−12 pts

DAL-1*38 Thawing. under running water criteria−2
THAWING IN STANDING WATER
DAL-2*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOW USED FOR SCOOPING FOOD ITEMS
DAL-4*32 Damaged Equipment−2
REMOVE ALL DAMAGED EQUIPMENT
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS HANGING FROM EMPLOYEES BODY AND STORED ON PREP TABLE
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMER ITEMS

Base deductions−32 pts

Nov 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-3*03 Food products not maintained at 135øF or above−5
RICE STORED UNDER HHU 108*F
DAL-5*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-6*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS AT 57*F, PICO DE GALLO 45*F, CHEESE 52*F,JALAPENO & SALSA STORED AT ROOM TEMPERATURE

Basic (6)

−12 pts

DAL-1*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-4*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE; REMOVE EXPOSED WOOD AND CARDBOARD FROM WALL
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR
DAL-8*33 Warewashing machine, sink - cleaned every 24 hrs−2
CLEAN THOROUGHLY
DAL-9*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-10*36 Cloths in-use for wiping between uses stored−2
OBSERVED WIPING CLOTH HANGING FROM EMPLOYEES; WIPING CLOTHS STORED ON PREP TABLE

Base deductions−32 pts

May 19

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and soils residues must be clean and sanitize to sight and touch

Basic (9)

−18 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
a/c filter vents dirty with dust and soils accumulations must be clean to avoid cross contamination
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
missing current RFSM certification must be have FSM registered with the city
DAL-4*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
waste water receptacles dirty with food debris and litter must be clean to avoid contamination
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease dripping and soils residues must be clean to avoid cross contamination
DAL-6*34 Outer openings:closing holes, gaps−2
holes on ceiling and water marks must be replace or repair to avoid contamination
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils accumulations and grease residues must clean to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be date mark all food containers
DAL-10*24 Food Labeling- with common name of the food−2

Base deductions−23 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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