What is EL Tacaso #3's health inspection score?

EL Tacaso #3 has a SafeDine safety score of 63 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 Tacaso #3 last inspected?

EL Tacaso #3 was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tacaso #3 have?

EL Tacaso #3 has 69 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tacaso #3 safe to eat at?

EL Tacaso #3 has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Tacaso #3

Name: EL Tacaso #3
Address: 902 N WESTMORELAND RD FRONT, Dallas, 75211
Rating: 63

902 N WESTMORELAND RD FRONT, Dallas

Data may be outdated — inspected 1/11/2024

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0Fair

West Dallas

Ranked #163 of 356 in West Dallas

Stable

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

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902 N WESTMORELAND RD FRONT, Dallas, TX 75211

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Violation Timeline

Nov 2019

1 inspections

2 intermediate

8 basic

Nov

Apr 2020

1 inspections

1 intermediate

5 basic

Nov 2020

1 inspections

2 intermediate

2 basic

Nov

Jun 2021

1 inspections

3 intermediate

5 basic

Mar 2022

1 inspections

1 intermediate

11 basic

Mar

Jun 2022

1 inspections

4 intermediate

7 basic

Aug 2022

1 inspections

2 intermediate

6 basic

Aug

Jan 2023

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

3 basic

Jul

Jan 2024

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Medicines labeled and stored properly−5
Keep all medicines/ointment or creams in designated area not next to dishes

Basic (1)

−2 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
For all commercially made products that are opened & not used within 24 hrs place/write date they were opened

Base deductions−7 pts

Jul 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
Mark the date in which commercially made products (ham, cheese) were opened
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food containers with food inside of them
DAL-3*42 Dirty nonfood contact surfaces−2
Clean stains/build-up on equipment

Base deductions−6 pts

Jan 23

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
When cooling food (rice) it must be cooled to 70 F within the first 2 hrs
DAL-2*18 Toxic items used according to law−5
Chlorine concentration too high in sanitizer solution> should be between 50-100 ppm Cl

Basic (3)

−6 pts

DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Get chlorine test strips
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Do not use absorbent materials to place utensils in between use
DAL-5*47 Other Violations−2
Register food manager certificates with City of Dallas

Base deductions−16 pts

Aug 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Diced tomatoes found/observed at 50 F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer water in 3-compartment sink

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark any ready-to-eat food that is kept for more than 24 hours
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
Don't use wiping cloths to absorb moisture
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bins with dry ingredients
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Repaint floors so that they are smooth
DAL-8*47 Handler-Certificate Not on site−2
Keep copies of food handler cards on site

Base deductions−22 pts

Jun 22

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
Properly store medication-not in food prep area
DAL-6*03 Food products not maintained at 135øF or above−5
Observed diced potatoes out at room temperature at 93 F, must be maintained at 135 F or higher
DAL-8*02 Cold Hold (41øF/45øF or below)−5
Observed refried beans at 76 F, inside of reach-in-cooler/staff tried to take it out/store in the other building
DAL-9*10 Sanitization after Cleaning−5
No sanitizer observed in the sanitizing sink- must wash dishes and then sanitize them

Basic (7)

−14 pts

DAL-1*22 Washing hands only at a designated hand sink−2
Observed staff member just wash hands inside of the 3 compartment sink-non hand washing sink
DAL-2*34 Pest control-routine inspections for−2
Observed flies throughout the establishment
DAL-3*39 Cutting surfaces.−2
Replace worn cutting board as often as needed
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
Label drink dispensers
DAL-7*45 Premises shall be maintained in good repair−2
Check the temperature of topping cooler tomatoes
DAL-10*22 Accredited food handler certificate - 60 days−2
No food handler cards, expired 11-2021
DAL-11*24 Food Labeling- with common name of the food−2
Label food squeeze bottles

Base deductions−34 pts

Mar 22

Routine InspectionScore: 79

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-7*03 Food products not maintained at 135øF or above−5
Refried beans observed at 104 Degrees F--stored on top of steam well--double stacked. Hot holding temperatures must be maintained at 135 Degrees F or higher.

Basic (11)

−22 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal drinks away from food prep areas.
DAL-2*27 Cool TCS foods using other effective means−2
Observed cooked meat, pork out at room temperature--cool down correctly.
DAL-3*21 RFSM - Not On Site−2
No RFSM on site during the inspection.
DAL-4*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety.
DAL-5*40 Handle & dispense of cleaned utensils, single-use−2
Single service forks stored face up(invert).
DAL-6*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles(sauces).
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
Daylight seen underneath back door--NOT RODENT PROOF!!
DAL-9*47 Other Violations−2
Order more food ontainers--cooling and storing food items. CO2 tank must chained to rack.
DAL-10*28 Original cont. of RTE/PHF/Day1= day of opening−2
All cooked meats/cooked vegetables must be properly datemarked 7 days.
DAL-11*29 Sanitizing solutions, testing devices−2
Provide chemical test strips.
DAL-12*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at hand sink--women's restroom.

Base deductions−27 pts

Jun 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-4*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket on site
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and spills must be clean and sanitize to avoid cross contamination

Basic (5)

−10 pts

DAL-1*47 RFSM Certificate - Not Display−2
PIC missing RFSM certificate must be have FSM registered with the city
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors under equipment dirty with food debris and soils accumulations must be clean to avoid cross contamination
DAL-5*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets set up at kitchen areas must be have setup at: 100 ppm chlorine concentration at sanitizer buckets
DAL-7*21 RFSM - Not On Site−2
RFSM not on site RFSM must be on site during operational hours

Base deductions−25 pts

Nov 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers inside cooler units must be us approved containers as food containers
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (2)

−4 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
3c sink with a leak at opener hand level middle sink must be replace or repair to proper condition to avoid pest harboring

Base deductions−14 pts

Apr 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw eggs 67 F

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*47 Conditions of Permit-in use of food equipment−2

Base deductions−15 pts

Nov 19

Routine InspectionScore: 80

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-5*10 Sanitization after Cleaning−5
food contact surfaces dirty with soils and food debris inside prep areas must be sanitize during operational hours to avoid cross contamination

Basic (8)

−16 pts

DAL-1*33 Warewashing machine, sink - cleaned before use−2
PIC must be ensure employees clean 3c sink after prep raw food
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
floors with cracks and rough surfaces at preparation and kitchen areas must be repair to have smooth and easy to clean non-food surfaces
DAL-4*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-7*24 Food Labeling- with common name of the food−2
missing labels on all food containers must be label food containers in all areas
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date mark on food containers in all areas
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
missing cover or lids on food containers must be have cover or lids on all food containers
DAL-10*29 Sanitizing solutions, testing devices−2
missing test strips must be have chlorine test strips to verified chemical concentration missing sanitizing solutions at kitchen and prep area must be set up 3 c sink at: 50 ppm chlorine concentration to sanitize utensils must be have sanitizer buckets 100 ppm chlorine concentration to sanitize food surfaces during operational hours

Base deductions−26 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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