What is Fito's #2 Tacos DE Trompo's health inspection score?

Fito's #2 Tacos DE Trompo has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fito's #2 Tacos DE Trompo last inspected?

Fito's #2 Tacos DE Trompo was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fito's #2 Tacos DE Trompo have?

Fito's #2 Tacos DE Trompo has 59 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fito's #2 Tacos DE Trompo safe to eat at?

Fito's #2 Tacos DE Trompo has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fito's #2 Tacos DE Trompo serve?

Fito's #2 Tacos DE Trompo serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fito's #2 Tacos DE Trompo

Name: Fito's #2 Tacos DE Trompo
Address: 3113 W DAVIS ST, Dallas, 75211
Rating: 65

3113 W DAVIS ST, Dallas

Data may be outdated — inspected 12/7/2023

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0Fair

Mexican•West Dallas

Ranked #137 of 356 in West DallasBetter than 80% of mexican restaurants

Stable

9 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

3113 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

6 basic

Feb

Aug 2019

1 inspections

5 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Nov 2020

1 inspections

2 intermediate

7 basic

Jun 2021

1 inspections

2 intermediate

6 basic

Jun

Mar 2022

1 inspections

3 intermediate

6 basic

Dec 2022

1 inspections

1 intermediate

1 basic

Dec

Jul 2023

1 inspections

2 basic

Dec 2023

1 inspections

5 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
No cloth towels under cutting boards
DAL-2*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean food scraps in dry storage
DAL-4*45 Premises shall be maintained in good repair−2
Fix broken ceiling tiles in back storage area with reach-in coolers
DAL-5*46 Enclosed toilet room w/self closing doors−2
Install self closing mechanism on bathroom door

Base deductions−10 pts

Jul 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
Remove/replace coverings on tables to allow easy cleanability
DAL-2*42 Dirty nonfood contact surfaces−2
Clean food debris on/in reach-in coolers

Base deductions−4 pts

Dec 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Chlorine concentration at 200 ppm must be between 50 & 100 ppm

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean filters in vent hood of excess grease

Base deductions−7 pts

Mar 22

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
tested 0 ppm chlorine
DAL-7*02 Cold Hold (41øF/45øF or below)−5
beef fajitas 63 F
DAL-9*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal drinks away from food. Cigarettes stored on prep counter.
DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean grill area.
DAL-8*32 Damaged Equipment−2
Provide new lid to ice container.

Base deductions−27 pts

Jun 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
cheese 60 F , pork meat 58 F , avocado 59 F , lettuce 70 F
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
RI cooler units dirty inside and outside in all areas must be clean and sanitize to avoid cross contamination ice machine lid dirty including door frame back store area must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
back exit door with broken frame creating gaps on door must be replace or repair to proper condition
DAL-2*29 Sanitizing solutions, testing devices−2
missing sanitizing test strips -chlorine testing- must be have test strips on site to verified chlorine concentration
DAL-3*21 RFSM - Not On Site−2
RFSM not on site must be a RFSM on site during operational hours
DAL-4*34 Pest control-routine inspections for−2
DAL-6*31 Handwashing lavatory - accessible−2
front hand sink bock by sanitizer buckets hand sink must be accessible during operational hours
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination floors dirty under equipment must be clean to avoid cross contamination

Base deductions−22 pts

Nov 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
freezer units dirty with dry blood and soils accumulations must be clean to avoid cross contamination

Basic (7)

−14 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
gasket broken on cooler units must be replace or repair to proper condition
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty, walls and floors dirty with soils grease and spills must be clean to avoid cross contamination
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
cement floors inside kitchen area with cracks and rough surfaces must be replace or repair to have smooth and easy to clean surfaces
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
expired dates on food containers must be discard expired date containers
DAL-7* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certificate current FSM must be registered with the city
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food containers at floor level food containers must be 6 inches out the floor level at all times

Base deductions−24 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-5*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination
DAL-6*18 Toxic items used according to law−5
using non approved chemical as sanitizing solutions must be use proper sanitizing solutions to sanitize equipment

Basic (7)

−14 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
hot water temperature 96 F in all sinks must be maintain proper hot water of 110 F or above to avoid cross contamination
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
food containers lids dirty with spills, blood and soils accumulations must be clean to avoid cross contamination
DAL-4*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-7*21 RFSM - Not On Site−2
RFSM not on site must be a RFSM on site during operational hours
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
using thank you bags as food containers and exposed wrapping foods inside cooler units must be provide proper containers to avoid cross contamination
DAL-10*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
drainage leak at hand sink front service area must be repair to avoid cross contamination by employees

Base deductions−29 pts

Aug 19

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*22 Handlers-Certificate Not On Site−2
ADVICE TO GET NEW HANDLER CERTIFICATE
DAL-2*30 Food Establishment Permit−2
HEALTH PERMIT NOT POSTED
DAL-3*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH NOT STORE IN SANITIZING BUCKET, LYING ON PREP SURFACE
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
RUSTED STORAGE SURFACE
DAL-5*29 Thermometer shall be easily readable−2
NO THERMOMETER IN COLD HOLD

Base deductions−10 pts

Feb 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat above tomato and next to bean
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the cooler (observed blood inside the cooler)

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
expired rfsm
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
meat, onion lettuce
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed dirty towel in the hand sink
DAL-7*34 Outer openings:closing holes, gaps−2
seal open gaps for the back door
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
no carbon board allow inside the cooler

Base deductions−27 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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