What is EL Tizoncito Restaurant's health inspection score?

EL Tizoncito Restaurant has a SafeDine safety score of 68 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 Restaurant last inspected?

EL Tizoncito Restaurant was last inspected on December 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tizoncito Restaurant have?

EL Tizoncito Restaurant has 39 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tizoncito Restaurant safe to eat at?

EL Tizoncito Restaurant has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Tizoncito Restaurant

Name: EL Tizoncito Restaurant
Address: 3628 FRANKFORD RD #200, Dallas, 75230
Rating: 68

3628 FRANKFORD RD #200, Dallas

Data may be outdated — inspected 12/23/2023

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0Fair

North Dallas

Ranked #125 of 566 in North Dallas

Stable

10 inspections

Last: Dec 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

3.9

Avg Violations

28 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

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

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

3628 FRANKFORD RD #200, Dallas, TX 75230

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

3 basic

Nov

May 2019

1 inspections

3 intermediate

4 basic

Nov 2019

1 inspections

1 intermediate

4 basic

Nov

Apr 2020

1 inspections

2 intermediate

2 basic

Oct 2020

1 inspections

1 intermediate

3 basic

Oct

Apr 2021

1 inspections

3 basic

Oct 2021

1 inspections

2 intermediate

4 basic

Oct

Apr 2022

1 inspections

2 intermediate

1 basic

Mar 2023

1 inspections

1 basic

Mar

Dec 2023

1 inspections

1 intermediate

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*02 Machine vending--Cold Hold (41øF/45øF or below) criteria−5
SALSA READS 53F ON THE SERVING STATION

Base deductions−5 pts

Mar 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
DO NOT STORE CUPS ON TOWELS

Base deductions−2 pts

Apr 22

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
RAW SHELL EGG 53
DAL-3*10 Clean Sight and Touch−5
CLEAN INSIDE OF THE ICE MACHINE

Basic (1)

−2 pts

DAL-1*21 RFSM - Not On Site−2

Base deductions−12 pts

Oct 21

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Salsa at 64 degrees. Provide salsa to hold at 40 degrees or below
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw beef stored above vegetables - provide proper storage

Basic (4)

−8 pts

DAL-3*27 Cooling method, criteria - placing the food in shallow pans−2
Bulk grilled chicken @ 125 degrees. Place in ice to cool. Provide shallow pans
DAL-4*31 Handwashing lavatory - accessible−2
Sanitizer buckets stored in hand sink blocking access
DAL-5*32 Damaged Equipment−2
RIC @ grill drawer does not close properly- repair
DAL-6*42 Ventilation hood systems−2
Clean vents above food prep surface, dust accumulation

Base deductions−18 pts

Apr 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
inside the walk in cooler
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*31 Handwashing lavatory - used for other purpose−2

Base deductions−6 pts

Oct 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*19 Water & Plumbing in good repair- per code−5

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*47 Handwashing signage−2
DAL-3*29 Thermometers to be accurate +/- 3'F−2

Base deductions−11 pts

Apr 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5

Basic (2)

−4 pts

DAL-3*47 Handwashing signage−2
DAL-4*45 Floor contruction requirements−2

Base deductions−14 pts

Nov 19

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*19 Water & Plumbing in good repair- per code−5

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*29 Mechanical holding unit, thermometer location−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*47 Handwashing signage−2

Base deductions−13 pts

May 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
at the cooks line- discarded by the staff
DAL-4*18 Toxic items labeling-non original container−5
DAL-7*09 Food on display shall be protected from contamination−5
salsa

Basic (4)

−8 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
walk in cooler
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*45 Floor contruction requirements−2
DAL-6*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−23 pts

Nov 18

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
hand sink
DAL-2*02 Cold Hold (41øF/45øF or below)−5
meat left overnight- discarded on site reach in cooler 40 F,

Basic (3)

−6 pts

DAL-3*31 No soap at handsink−2
DAL-4*45 Floor contruction requirements−2
damaged tile
DAL-5*42 Ventilation hood systems−2

Base deductions−16 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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