What is EL Tacaso's health inspection score?

EL Tacaso 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 last inspected?

EL Tacaso was last inspected on February 21, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tacaso have?

EL Tacaso has 41 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tacaso safe to eat at?

EL Tacaso 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

Name: EL Tacaso
Address: 2739 W NORTHWEST HWY, Dallas, 75220
Rating: 63

2739 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 2/21/2024

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0Fair

Northwest Dallas

Ranked #144 of 430 in Northwest Dallas

Improving

10 inspections

Last: Feb 21, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-3 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

+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

2739 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Nov 2019

1 inspections

1 intermediate

1 basic

Nov

Apr 2020

1 inspections

3 intermediate

1 basic

Nov 2020

1 inspections

3 intermediate

Nov

Jun 2021

1 inspections

5 intermediate

4 basic

Jul 2021

1 inspections

1 intermediate

2 basic

Jul

Jan 2022

1 inspections

2 intermediate

2 basic

Aug 2022

1 inspections

2 intermediate

4 basic

Aug

Feb 2023

1 inspections

4 basic

Aug 2023

1 inspections

2 intermediate

2 basic

Aug

Feb 2024

1 inspections

2 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*27 Cool TCS foods using other effective means−2
DAL-2*42 Dirty nonfood contact surfaces−2
Clean dirty RIC gaskets and WIC gaskets

Base deductions−4 pts

Aug 23

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked beef in WIC @ 43.5 F, 45.3 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed chile with cheese @ 110 F

Basic (2)

−4 pts

DAL-3*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.−2
food manager could not tell inspector proper hot holding temperatures
DAL-4*22 Accredited food handler certificate - 60 days−2

Base deductions−14 pts

Feb 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com
DAL-2*27 Cooling method, criteria - rapid cooling equipment−2
Use steel/aluminum containers to store food in WIC (onins), not plastic bags
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*42 Dirty nonfood contact surfaces−2
Clean under equipment, baseboards, venthood, RIC gaskets

Base deductions−8 pts

Aug 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Keep hot hold food at 135 F or higher at all times. Observed potatoes (cooked) at 80 F
DAL-2*14 Hands wash procedures-without soap−5

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*31 No soap at handsink−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dirty shelves in WIC
DAL-6*43 Light bulbs, light shields provided−2
Repair lights under venthood as wel as provide a light shield for one of the lights (missing shield)

Base deductions−18 pts

Jan 22

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed cooked foods held under the steam table, not held hot. COS
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed eggs stored with tomatoes in RIC.

Basic (2)

−4 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor under equipment.
DAL-4*47 Conditions of Permit-in use of food equipment−2
Health permit not posted. Call 214-670-8083 for info.

Base deductions−14 pts

Jul 21

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed beef 124 degrees F

Basic (2)

−4 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed broken container patched with duct tape
DAL-3*33 Rinsing procedures - 3 compartment sink−2
set up 3-comp sink in order: wash, rinse, sanitize

Base deductions−9 pts

Jun 21

Routine InspectionScore: 78

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 55 degrees F, diced onions 49 degrees F, and diced tomato 54 degrees F. RIC temperatures both 50 degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beef 120.7 degrees F.
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed bags of diced onions in container with blood from meat. Observed raw shelled eggs over cooked meat
DAL-4*10 Clean Sight and Touch−5
Observed dirty styrofoam serving containers being used
DAL-5*14 When to wash hands−5
Wash hands after coming in from outside

Basic (4)

−8 pts

DAL-6*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-7*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-compartment sink
DAL-8*33 Rinsing procedures - 3 compartment sink−2
Observed no rinse compartment in 3-compartment sink. Set up sink in order: Wash, rinse, sanitize
DAL-9*34 Pest Control−2
Provide pest control report

Base deductions−33 pts

Nov 20

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 52 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs over RTE, Raw meat over water.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3-comp <10 ppm Cl

Base deductions−15 pts

Apr 20

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed RIC's 50 degrees F and 55 degrees F.
DAL-2*14 Gloves single use−5
Observed re-using gloves and not changing gloves between taks.
DAL-3*18 Toxic items stored above food/utensils−5
Observed dough under soap dispenser.

Basic (1)

−2 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed hand sink used for food prep

Base deductions−17 pts

Nov 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer in 3-comp 200 ppm Chlorine

Basic (1)

−2 pts

DAL-2*40 Reuse of single service articles−2
Observed re-using butter container to store prepared foods.

Base deductions−7 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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