What is EL Taxqueno Taqueria's health inspection score?

EL Taxqueno Taqueria has a SafeDine safety score of 48 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 Taxqueno Taqueria last inspected?

EL Taxqueno Taqueria was last inspected on December 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Taxqueno Taqueria have?

EL Taxqueno Taqueria has 65 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Taxqueno Taqueria safe to eat at?

EL Taxqueno Taqueria has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Taxqueno Taqueria serve?

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

Official Health Record

EL Taxqueno Taqueria

Name: EL Taxqueno Taqueria
Address: 207 W SUFFOLK AVE #B, Dallas, 75208
Rating: 48

207 W SUFFOLK AVE #B, Dallas

Data may be outdated — inspected 12/8/2023

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0Poor

Mexican•Oak Cliff

Ranked #288 of 400 in Oak CliffBetter than 80% of mexican restaurants

Declining

8 inspections

Last: Dec 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

207 W SUFFOLK AVE #B, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

6 basic

Jan

Aug 2019

1 inspections

1 intermediate

6 basic

Feb 2020

1 inspections

3 intermediate

9 basic

Feb

Sep 2020

1 inspections

3 intermediate

9 basic

Aug 2021

1 inspections

3 intermediate

9 basic

Aug

Oct 2022

1 inspections

1 intermediate

3 basic

May 2023

1 inspections

2 intermediate

2 basic

May

Dec 2023

1 inspections

3 intermediate

4 basic

Inspection History

8 records on file

8 Routine

Dec 23

Routine InspectionLatestScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Other sanitizer use - manufacturer label direction−5
Use sanitizing according to correct ppm ( 50-100) fro CL, observed at 400ppm
DAL-2*19 One Inch Air Gap−5
3 comp sink requires a 1 inch gap at drain
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
observed meats on top of vegetables, should arrange meats on bottom and vegetables on top

Basic (4)

−8 pts

DAL-3*42 Dirty nonfood contact surfaces−2
Rust on shelf near utensil, shall be covered/ cleared to sight
DAL-4*43 Light bulbs, light shields provided−2
light not on inside RIC , bulb shall be replaced
DAL-6*34 Outer openings:closed,tight-fitting windows−2
Back door has a gap and needs a seal/ ceiling tiles need a tight seal
DAL-7*47 Other Violations−2
Choke poster required on display

Base deductions−23 pts

May 23

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (2)

−4 pts

DAL-1*47 Handwashing signage−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−14 pts

Oct 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs out at room temperature 71'f, must be lower than 41'f

Basic (3)

−6 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store clean utensils with handles faced up
DAL-4*32 Equipment and Utensils Durability and Strength−2
Observed rusty shelving inside walk in cooler
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Protect food by storing off the floor

Base deductions−11 pts

Aug 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-6*10 Clean Sight and Touch−5
CLEAN ALL
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT STORED ABOVE RTE FOODS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 64*F, PICO DE GALLO 49.1*F IN RUC

Basic (9)

−18 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
RAW MEAT STORED IN 3 COMP SINK WITH DIRTY DISHES
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING IN WIC
DAL-4*47 Handler-Certificate Not on site−2
DAL-5*38 Thawing. under running water criteria−2
RAW MEAT STORED IN STANDING WATER
DAL-9*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR LEAKING P-TRAP AT 3 COMP SINK
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR
DAL-11*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-12*21 RFSM - Not On Site−2
REGISTER CFM WITH CITY OF DALLAS

Base deductions−33 pts

Sep 20

Routine InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*19 One Inch Air Gap−5
PROVIDE AT 3 COMP SINK
DAL-6*02 Cold Hold (41øF/45øF or below)−5
LETTUCE 71*F , TOMATOES 75*F, FAIJITA 48*F
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVER AND DOOR GASKETS ON COOLERS
DAL-2*34 Pest control-routine inspections for−2
NO CURRENT RECORDS
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-5*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-7*47 Handwashing signage−2
PROVIDE IN RESTROOM
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE
DAL-9*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS UNDER DRYING EQUIPMENT
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD ITEMS STORED IN OPEN CANS
DAL-12*22 Washing hands only at a designated hand sink−2
OBSERVED HAND WASHING IN 3 COMP SINK

Base deductions−33 pts

Feb 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*12 Gloves Single Use−5
FAILURE TO CHANGE GLOVES & WEAR PROPERLY
DAL-9*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 49*F, RICE 47*F STORED ON PREP TABLE
DAL-12*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE AND HANGING FROM EMPLOYEES
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN ALL COOLER DOOR GASKETS
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED BOWL USED FOR SCOOPING
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
OBSERVED FOOD ITEMS PAST USED BY DATE IN WIC
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE
DAL-8*47 Handwashing signage−2
PROVIDE IN RESTROOM
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR IN WIC; OPEN CASE OF DRINKS STORED ON FLOOR
DAL-11*21 RFSM - Not On Site−2

Base deductions−33 pts

Aug 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
mixed cooked and raw food containers inside cooler units must be separate raw from cooked food containers in all areas

Basic (6)

−12 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
walls, ceiling dirty with soils and grease accumulations must be clean to avoid contamination
DAL-3*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers on all areas
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certification must be have FSM registered with the city
DAL-5*45 Premises:Cleaning, frequency and restrictions−2
light shields dirty on all areas with dead pest, soils accumulations and grease residues must be clean to avoid contamination
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
all a/c vents on all areas dirty or rust and oxidize must be clean, replace or repair to proper condition fans covers inside WI cooler dirty with soils accumulations must be clean to avoid cross contamination
DAL-7*34 Outer openings:closing holes, gaps−2
walls with holes inside men restrooms must be repair to avoid pest harboring

Base deductions−17 pts

Jan 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
chicken stored over red meat

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
hand sink in back of house used to store equipment
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*32 Damaged Equipment−2
replace torn gaskets on WIC door
DAL-4*45 Premises shall be maintained in good repair−2
handsink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*41 Food storage containers, identified with common name of food.−2

Base deductions−17 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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