What is EL Tizoncito Taqueria's health inspection score?

EL Tizoncito Taqueria 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 Taqueria last inspected?

EL Tizoncito Taqueria was last inspected on January 30, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tizoncito Taqueria have?

EL Tizoncito Taqueria has 47 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tizoncito Taqueria safe to eat at?

EL Tizoncito Taqueria 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 Taqueria

Name: EL Tizoncito Taqueria
Address: 3404 W ILLINOIS AVE #100, Dallas, 75211
Rating: 68

3404 W ILLINOIS AVE #100, Dallas

Data may be outdated — inspected 1/30/2024

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0Fair

West Dallas

Ranked #95 of 356 in West Dallas

Stable

10 inspections

Last: Jan 30, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.7

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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

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

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

3404 W ILLINOIS AVE #100, Dallas, TX 75211

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Violation Timeline

Jun 2019

1 inspections

2 intermediate

5 basic

Jun

Dec 2019

1 inspections

2 intermediate

3 basic

Jun 2020

1 inspections

2 intermediate

2 basic

Jun

Jan 2021

1 inspections

2 intermediate

3 basic

Jun 2021

1 inspections

2 intermediate

7 basic

Jun

Jan 2022

1 inspections

4 basic

Jul 2022

1 inspections

1 intermediate

7 basic

Jul

Feb 2023

1 inspections

1 basic

Aug 2023

1 inspections

2 intermediate

1 basic

Aug

Jan 2024

1 inspections

1 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*29 Thermometers to be accurate +/- 3'F−2
replace WIC thermometer, WIC thermometer reading 38f, actual temperature observed was 39.8f

Base deductions−2 pts

Aug 23

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed pastor and green salsa above 47F, adjust temperature and observed equipment
DAL-2*10 Clean Sight and Touch−5
observed grime build up inside of ice machine, clean and sanitize

Basic (1)

−2 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
observed gap in back exterior door provide a tight seal

Base deductions−12 pts

Feb 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*39 Equipment-doors, seal hinges adjusted/intact−2
replace damaged gasket of walk in cooler door.

Base deductions−2 pts

Jul 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
OBSERVED CHLORINE SANITIZER AT 10PPM, HAVE EQUIPMENT CHECK OUT. CHLORINE SANITIZER MUST BE AT 50-100PPM.

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*31 Individual, disposable towels−2
NO AVAILABLE TOWELS AT HAND SINK LOCATED IN BACK ROOM, PROVIDE.
DAL-3*21 RFSM - Not On Site−2
RFSM NOT ONSITE AT TIME OF INSPECTION.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
OBSERVED DUST BUILD UP ON CEILING, CLEAN.
DAL-6*39 Soda nozzles and ice bin clean to remove soil−2
OBSERVED GRIME ON LID AND ON SURFACE OF ICE MACHINE, CLEAN.
DAL-7*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
OBSERVED LOW HOT WATER PRESSURE AT HAND SINK LOCATED NEXT TO GRILL, REPAIR.
DAL-8*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED WALLS AND CORNERS, REPAIR.

Base deductions−19 pts

Jan 22

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover cooling food, observed black bean cooling in ice not covered. ice in ice bin not covered, provide cover to prevent contamination
DAL-2*42 Dirty nonfood contact surfaces−2
dust build up on fans of walk in cooler, clean.
DAL-3*39 Loosely cover cooling foods−2
wire shelves in walk in cooler have paint chipping and grime build up, clean.
DAL-4*45 Premises shall be maintained in good repair−2
observed corner of wall and wall base damages, repair.

Base deductions−8 pts

Jun 21

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw bistek observed at 45.2F, rae breaded steak 45.1F. PHF in walk in cooler must be placed over ice until walk in cooler is repair. Repair ASAP, will return in 24 hours to check status of walk in cooler.
DAL-3*19 One Inch Air Gap−5
waste water PVC pipe of ice machine was observed inside of drain, you must provide an air gap to prevent potential backflow.

Basic (7)

−14 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler observed at 42F, establishment does not have other means to maintain cold hold temperatures. RFSM has called for someone to repair and are there way as of 06-08-21. place at PHF over ice to aide in reducing temperatures.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed pot of food stored on floor and directly next to hand sink, store off floor and away from splash.
DAL-5*45 Location of lockers−2
employees stored personal cloths on utensil storage shelve. store clothes away from clean utensils.
DAL-6*42 Dirty nonfood contact surfaces−2
observed multiple storage shelves with build up of dust, grime or rust. clean or replace.
DAL-7*34 Remove dead/trapped pests−2
observed dead pest on light shields, remove dead pest.
DAL-8*39 Keep utensils handles upright or protected−2
observed handle of sugar scoop touching sugar, observed salt container with bowl. USE HANDLE EQUIPMENT AND KEEP HANDLE UPRIGHT/
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
observed intake vents with heavy build up of dust, clean.

Base deductions−24 pts

Jan 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed chicken on ice at 49.7F, if using ice to maintain cold hold temperature ice must be able to maintain food at 41F or below
DAL-2*19 One Inch Air Gap−5
provide are gap for ice machine waste water pipe.

Basic (3)

−6 pts

DAL-3*26 Allergen Labeling−2
post allergen label on menu for milk(flan, find out for flour tortillas)
DAL-4*31 No soap at handsink−2
missing soap at hand sink, provide.
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
clean ice machine.

Base deductions−16 pts

Jun 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
chopped chicken at 54.2F. stored over ice. RFSM added more ice to reduce temperature.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw bacon stored above produce in walk in cooler. arrange properly to avoid cross contamination.

Basic (2)

−4 pts

DAL-1*45 Floor& wall junctures- coved & sealed−2
wall base is loose underneath hand sink located in back room. repair.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
clean utensils stored on soiled shelve, store on clean surface.

Base deductions−14 pts

Dec 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chorizo above RTE food, raw eggs above produce. Arrange food properly to prevent potential contamination.
DAL-4*10 Clean Sight and Touch−5
grime on corners of ice bin, grime on walls of ice bin. clean and sanitize.

Basic (3)

−6 pts

DAL-2*45 Store maintenance equip away from food/food equip−2
grout stored above clean utensils, store maintenance equipment away form clean utensils.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
holes on frp wall, fill in holes to remove harboring conditions.
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
ice bin has grime throughout, dispose of ice, clean and sanitize ice bin.

Base deductions−16 pts

Jun 19

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration 3c sink must be have proper concentration on all sanitizing solutions sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm Chlorine concentration
DAL-5*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
all cooler units equipment dirty inside and outside with stagnant water, grease and food accumulations, spills must be clean inside and outside to avoid cross contamination

Basic (5)

−10 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
hand sink max hot water temperature 80 F must be have 110 F of temperature during operational hours to avoid contamination
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
cover fans inside cooler units dirty with soils accumulations must be clean to avoid cross contamination
DAL-4*31 Individual, disposable towels−2
missing individual towels at hand sink service area
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers inside WI cooler units at floor level must be out the floor level
DAL-7*39 Equipment in good repair and proper adjustment.−2
shelving inside WI cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

Base deductions−20 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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