What is EL Vochito Taqueria Restaurant's health inspection score?

EL Vochito Taqueria Restaurant has a SafeDine safety score of 61 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 Vochito Taqueria Restaurant last inspected?

EL Vochito Taqueria Restaurant was last inspected on March 10, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Vochito Taqueria Restaurant have?

EL Vochito Taqueria Restaurant has 77 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Vochito Taqueria Restaurant safe to eat at?

EL Vochito Taqueria Restaurant has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Vochito Taqueria Restaurant serve?

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

Official Health Record

EL Vochito Taqueria Restaurant

Name: EL Vochito Taqueria Restaurant
Address: 8424 HARRY HINES BLVD, Dallas, 75235
Rating: 61

8424 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 3/10/2022

▲Improving

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0Fair

Mexican•Love Field

Ranked #188 of 396 in Love FieldBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Mar 10, 2022

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

52 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (61/100) which is computed during our regular data sync.

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

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8424 HARRY HINES BLVD, Dallas, TX 75235

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Violation Timeline

Feb 2020

1 inspections

4 intermediate

10 basic

Feb

Jun 2020

1 inspections

3 intermediate

10 basic

Jul 2020

1 inspections

6 intermediate

9 basic

Jul

Aug 2020

1 inspections

2 intermediate

9 basic

Mar 2021

1 inspections

3 intermediate

9 basic

Mar

Sep 2021

1 inspections

8 basic

Mar 2022

1 inspections

4 basic

Mar

Inspection History

7 records on file

7 Routine

Mar 22

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Call 214-670-8083 for info.
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bag used as a hot-food liner.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bag of onions stored on the floor.

Base deductions−8 pts

Sep 21

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on site
DAL-2*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
Food Handlers
DAL-3*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles
DAL-4*34 Pest Control−2
Gnats observed in the kitchen area
DAL-5*39 Keep utensils handles upright or protected−2
ice scoop observed buried in ice machine
DAL-6*42 Dirty nonfood contact surfaces−2
Detail clean the floor drains
DAL-7*45 Premises shall be maintained in good repair−2
Seal bare wood shelf near RIC (Topo Chico)
DAL-8*47 Other Violations−2
Provide current grease trap

Base deductions−16 pts

Mar 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over RTE
DAL-2*14 When to wash hands as often as necessary during prep−5
Wash hands after going outside, handling soiled dishware, handling phone, when changing gloves, etc
DAL-3*19 Water & Plumbing in good repair- per code−5
Observed blocked drain

Basic (9)

−18 pts

DAL-4*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-5*21 Demonstrateion of knowledge by PIC−2
Knowledge -- Sanitizer use. Employees and manager should be familiar with sanitizers used in food service. How and when to use, etc.
DAL-6*34 Insect control:prevent dead insects from food−2
observed insect sticky paper over 3-comp sink and clean dishware.
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloths on prep table. No sanitizer bucket.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed rice on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used to scoop ice
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty walls, floor, shelves
DAL-11*45 Premises shall be maintained in good repair−2
Observed damaged ceiling tiles, baseboards coming detached from walls
DAL-12*40 Reuse of single service articles−2
Observed re-using foil pans

Base deductions−33 pts

Aug 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-2*10 Sanitization after Cleaning−5
Observed not sanitizing after washing

Basic (9)

−18 pts

DAL-3*29 Food thermometers--small diameter probe−2
probe thermometer does not work properly
DAL-4*31 No soap at handsink−2
Provide soap at front hand sink
DAL-5*34 Insect control devices-not over food/food prep−2
Observed fly glue board over utensils
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in standing ambient-temperature water
DAL-7*40 Reuse of single service articles−2
Do not re-use foil containers
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dry storage room with flour on floor. Keep swept to avoid pests
DAL-9*45 Premises shall be maintained in good repair−2
repair baseboards.
DAL-10*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom
DAL-11*36 Cloths in-use for wiping between uses stored−2
Observed no sanitizer bucket

Base deductions−28 pts

Jul 20

Routine InspectionScore: 71

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sliced tomatoes 55 degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beef 110 degrees F
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed salt contaminated with debris
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-5*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed not sanitizing dishes after washing
DAL-6*14 When to wash hands−5
Observed not washing hands between tasks

Basic (9)

−18 pts

DAL-7*31 Handwashing lavatory - accessible−2
Observed items in hand sink.
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using shopping bag as food-contact surface.
DAL-9*34 Pest Control−2
Observed excessive flies.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed salt container uncovered. Food in RIC uncovered.
DAL-11*38 Thawing. under running water criteria−2
Observed meat thawing at ambient temperature
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoops, tongs, knives, etc. stored out between uses.
DAL-13*40 Reuse of single service articles−2
Observed re-using foil containers
DAL-14*41 Food storage containers, identified with common name of food.−2
Observed salt containers no label
DAL-15*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom in stalls

Base deductions−48 pts

Jun 20

Routine InspectionScore: 78

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over raw fish over RTE. Observed raw egg over vegetables.
DAL-2*10 Clean Sight and Touch−5
Observed dirty microwave
DAL-3*19 One Inch Air Gap−5
Observed no air gap from ice machine pipe

Basic (10)

−20 pts

DAL-4*27 Cooling method, criteria - using ice bath−2
Observed cooling cooked meat at ambient temperature. Cool quickly on ice.
DAL-5*29 Food thermometers provided and accessible−2
Observed missing thermometer in RIC.
DAL-6*31 Individual, disposable towels−2
Observed no paper towels at hand sink.
DAL-7*34 Pest Control−2
Observed excessive flies
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food off floor.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Observed cloth left on food prep surface.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using bowl as scoop.
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty floor and walls
DAL-12*45 Premises shall be maintained in good repair−2
Observed baseboard off of wall, ceiling tiles damaged.
DAL-13*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom.

Base deductions−35 pts

Feb 20

Routine InspectionScore: 76

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed beef 130 degrees F
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs and raw chorizo over RTE
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed no sanitizer in bucket. Soap only. Properly sanitize surfaces.
DAL-4*18 Single Service-no deleterious substances−5
Observed microwaving shopping bag

Basic (10)

−20 pts

DAL-5*21 RFSM - Not On Site−2
RFSM is expired
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed shopping bag as food contact surface
DAL-7*34 Pest control-routine inspections for−2
Provide pest control records
DAL-8*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloth on prep table, bucket on floor.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover salt
DAL-10*38 Thawing. under running water criteria - water velocity−2
Observed meat thawing in standing water
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using bowl as scoop. Must have handle.
DAL-12*41 Food storage containers, identified with common name of food.−2
Label salt container
DAL-13*42 Dirty nonfood contact surfaces−2
Clean RIF floor
DAL-14*46 Covered waste receptacle for women's restroom−2
Provide covered trash for womens restroom in stall

Base deductions−40 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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