What is EL Tizoncito Iii's health inspection score?

EL Tizoncito Iii has a SafeDine safety score of 67 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 Tizoncito Iii last inspected?

EL Tizoncito Iii was last inspected on January 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tizoncito Iii have?

EL Tizoncito Iii has 51 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tizoncito Iii safe to eat at?

EL Tizoncito Iii has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Tizoncito Iii serve?

EL Tizoncito Iii serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Tizoncito Iii

Name: EL Tizoncito Iii
Address: 5150 LEMMON AVE STE 111, Dallas, 75209
Rating: 67

5150 LEMMON AVE STE 111, Dallas

Data may be outdated — inspected 1/8/2024

▲Improving

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0Fair

American•Love Field

Ranked #113 of 396 in Love FieldBetter than 17% of american restaurants

Improving

10 inspections

Last: Jan 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

27 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 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

5150 LEMMON AVE STE 111, Dallas, TX 75209

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

9 basic

Apr

Oct 2019

1 inspections

2 intermediate

3 basic

Mar 2020

1 inspections

2 intermediate

2 basic

Mar

Oct 2020

1 inspections

2 intermediate

3 basic

May 2021

1 inspections

4 intermediate

3 basic

May

Nov 2021

1 inspections

1 intermediate

3 basic

Apr 2022

1 inspections

2 intermediate

2 basic

Apr

Nov 2022

1 inspections

3 intermediate

5 basic

May 2023

1 inspections

1 intermediate

1 basic

May

Jan 2024

1 inspections

1 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Clean dirty venthood (grease build-up)

Base deductions−2 pts

May 23

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside panel of ice machine. Observed pink mold on white panel

Basic (1)

−2 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2

Base deductions−7 pts

Nov 22

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all TCS cold hold items @ 41 F or lower at all times. Observed pork @ 60.5 F in grill area
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat over RTE food. Observed pork over tortillas rolls
DAL-3*10 Clean Sight and Touch−5
Clean pink mold from inside ice machine

Basic (5)

−10 pts

DAL-4*32 Damaged Equipment−2
Observed chipped/cracked ice scoop for ice machine
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep tomatillos 6' inch off floor
DAL-6*39 Store all equipment & utensil covered or inverted−2
Provide covered straws on bar counter or provide cover for straws
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor in WIC and kitchen
DAL-8*47 Other Violations−2
Post 'choking poster' for public view

Base deductions−25 pts

Apr 22

Routine InspectionScore: 92

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 salsa in WIC stored at 47 Degrees F.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine.

Basic (2)

−4 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of food stored on the floor in WIC.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle touching ice.

Base deductions−14 pts

Nov 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine.

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloths inside RIC.
DAL-3*41 Food storage containers, identified with common name of food.−2
Observed spray bottle, oil, unlabeled.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean handles of RIC's.

Base deductions−11 pts

May 21

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer buckets <10 ppm Cl
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 49.6 degrees F.
DAL-3*15 Contact RTE Products w/ Bare Hands−5
Observed cutting limes w/ bare hands
DAL-6*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl

Basic (3)

−6 pts

DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towel under cutting board
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed tongs on fryer handle
DAL-7*40 Reuse of single service articles−2
Observed keeping condensed milk and pineapple juice in opened cans. Pour into other container and discard cans.

Base deductions−26 pts

Oct 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in bucket 10 ppm Cl
DAL-2*18 Toxic items labeling-non original container−5
Label detergent and sanitizer buckets

Basic (3)

−6 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed using cardboard as shelf liner and towel as non-slip mat under cutting board.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks throughout service area and prep area
DAL-5*36 Dry wiping cloths shall be laundered........−2
Observed soiled towel on rack with clean dishes

Base deductions−16 pts

Mar 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty interior ice machine panel
DAL-2*18 Toxic items labeling-non original container−5
Observed chemical spray bottles without label

Basic (2)

−4 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed damaged ice machine lid
DAL-4*47 Handwashing signage−2
Provide hand wash sign at hand sink.

Base deductions−14 pts

Oct 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in 3-comp sink <10 ppm chlorine.
DAL-2*18 Toxic items labeling-non original container−5
Label spray bottles

Basic (3)

−6 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard as shelf liner. Must be durable, non-porous, and easily cleanable.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use cup as scoop. Scoops must have handle and stick out of product.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label dry ingredient containers

Base deductions−16 pts

Apr 19

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize cutting boards - chopping area. Detail clean interior of ice machine to remove build-up. Heavy food build-up seen (Shelves in WIC)
DAL-2*03 Food products not maintained at 135øF or above−5
Observed pan of cooked chicken (75.8 degrees F) out for unknown time. Hot food must be cooked and held at 135 degrees F at all times.

Basic (9)

−18 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles. Label drink containers (lemonade/mango juice)
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Bulk pan of beans observed out at room temperature. Must store in small shallow containers for more rapid cooling.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark RTE food (salsa-walk-in cooler)
DAL-6*35 Hair Restraints effective−2
All food staff hair must be restrained.
DAL-7*36 Cloths in-use for wiping between uses stored−2
properly store wet wiping towels.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food when not in use.
DAL-9*39 Equipment in good repair and proper adjustment.−2
Cutting board at sandwich prep is not in good repair.
DAL-10*42 Dirty nonfood contact surfaces−2
Build-up seen at the side of the grill.
DAL-11*45 Unnecessary articles prohibited−2
Book bag observed on food storage/prep shelf.

Base deductions−28 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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