What is Fito's Tacos DE Cabeza's health inspection score?

Fito's Tacos DE Cabeza has a SafeDine safety score of 53 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 Tacos DE Cabeza last inspected?

Fito's Tacos DE Cabeza was last inspected on December 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fito's Tacos DE Cabeza have?

Fito's Tacos DE Cabeza has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fito's Tacos DE Cabeza safe to eat at?

Fito's Tacos DE Cabeza has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fito's Tacos DE Cabeza

Name: Fito's Tacos DE Cabeza
Address: 2905 W DAVIS ST, Dallas, 75211
Rating: 53

2905 W DAVIS ST, Dallas

Data may be outdated — inspected 12/26/2023

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0Fair

West Dallas

Ranked #236 of 356 in West Dallas

Improving

10 inspections

Last: Dec 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

+7 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

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2905 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Jun 2019

1 inspections

4 intermediate

6 basic

Jun

Jul 2019

1 inspections

3 intermediate

6 basic

Jan 2020

1 inspections

2 intermediate

5 basic

Jan

Aug 2020

1 inspections

4 intermediate

5 basic

Mar 2021

1 inspections

2 basic

Mar

Oct 2021

1 inspections

3 intermediate

8 basic

Jun 2022

1 inspections

13 basic

Jun

Dec 2022

1 inspections

6 basic

Jun 2023

1 inspections

2 intermediate

7 basic

Jun

Dec 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all foods that have been used/prepared for more that 24 hrs
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods to avoid contamination
DAL-3*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-4*42 Dirty nonfood contact surfaces−2
Clean all animal blood/juices in reach-in cooler by stove rage
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
Fix holes on wall by hand sink in prep line/station

Base deductions−10 pts

Jun 23

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
When washing utensils must sanitize after washing>observed cook rinse fry basket with water then stuck it by (back) in fryer
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical spray bottles

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label squeeze bottles in kitchen with contents
DAL-4*31 Handwashing lavatory - accessible−2
Do not store items in hand sink
DAL-5*34 Pest control-routine inspections for−2
Flies observed in establishment
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all containers with ingredients when not in use
DAL-7*42 Dirty nonfood contact surfaces−2
Clean gaskets in reach-in cooler
DAL-8*47 Handwashing signage−2
Provide hand washing signs in restrooms
DAL-9*41 Food Labeling - Bulk Food w/ Card or Sign−2

Base deductions−24 pts

Dec 22

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Get test strips to test chlorine concentration
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Beef foot observed touching bare surface of reach-in freezer
DAL-3*39 Equipment in good repair and proper adjustment.−2
Fix loose faucet of hand sink by prep line
DAL-4*41 Food storage containers, identified with common name of food.−2
Label bulk ingredients/spices
DAL-5*42 Dirty nonfood contact surfaces−2
Clean grease build-up in vent hood filters
DAL-6*45 Premises shall be maintained in good repair−2
Fix broken paper towel dispenser

Base deductions−12 pts

Jun 22

Routine InspectionScore: 81

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
Properly store wet wiping towels
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed open drinks in cook area
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink as a dump sink
DAL-5*24 Food Labeling- with common name of the food−2
Label food squeeze bottle at cook line
DAL-6*42 Dirty nonfood contact surfaces−2
Clean floor drain underneath hand sink
DAL-7*47 OTHER VIOLATIONS−2
Label 3 compartment sink (wash/rinse/sanitize)
DAL-8*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide chemical test strips
DAL-9*45 Drying Mops-air dry−2
Hang wet mops to dry
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
All cooked/RTE must be date marked
DAL-11*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Remove dust from the refrigerator
DAL-12*22 Accredited food handler certificate - 60 days−2
All food handlers training for food safety
DAL-13*44 Maintaining refuse areas and enclosures−2
Clean/maintain the area around the dumpster area. Provide current pest control report

Base deductions−26 pts

Oct 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*18 Equipment and Utensils Multiuse Materials-safe−5
using trash bags as food containers must be use approved containers as food containers to avoid chemical contamination
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw meat containers without separation from cooked food containers inside cooler units must be properly separate raw food containers from cooked food containers
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
all food surfaces dirty with soils, food debris, blood drippings and grease accumulations must be clean and sanitize to avoid cross contamination cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination meat utensils dirty must be clean and sanitize to avoid cross contamination microwave dirty must be clean to avoid cross contamination

Basic (8)

−16 pts

DAL-1*43 Ventilation hood systems, adequacy−2
vent hood with oil drippings on cooking work areas must be have repair or replace edge grease canal to eliminate drippings
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level must be 6 inches out the floor level
DAL-3*39 Equipment in good repair and proper adjustment.−2
gaskets broken at cooler units on different areas must be replace or repair to proper condition to maintain 40 f or below
DAL-4*29 Sanitizing solutions, testing devices−2
missing test strips to check sanitizing solutions must be have test trips to check chemical concentration
DAL-5*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, walls and ceiling dirty with soils, spills and grease accumulations in all areas must be clean all areas to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on squeeze food sauce containers must be have date marking on food containers in all areas
DAL-11*24 Food Labeling- with common name of the food−2
missing labels on food containers inside cooler units must be label food containers in all areas

Base deductions−31 pts

Mar 21

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizer bucket at prep area must be at: 100 chlorine concentration
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−4 pts

Aug 20

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-2*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket on site
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
PIC must be ensure employees made proper separation of raw and cooked food inside cooler units to avoid cross contamination
DAL-7*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty with soils, food debris and blood spills must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-5*31 No soap at handsink−2
not soap at hand sink back area must be have soap in all hand sinks
DAL-6*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease drippings and solis deposits front area vent hood must be clean to avoid cross contamination
DAL-8*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero chlorine concentration at sanitizer buckets must be setup sanitizer buckets at : 100 ppm chlorine concentration 3c sink setup at 50 ppm chlorine concentration during operational hours
DAL-9*47 RFSM Certificate - Not Display−2
expired RFSM certification must be have FSM registered with the city

Base deductions−30 pts

Jan 20

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration at sanitizer buckets must be at 100 ppm chlorine concentration
DAL-7*10 Equipment and Utensils Cleaning-contamination−5
RI coolers in all areas dirty with soils. stagnant water, blood spills must be clean and sanitize to avoid cross contamination

Basic (5)

−10 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils and dust accumulations must be clean to avoid contamination
DAL-2*47 Handwashing signage−2
missing hand washing signs at front area hand sink must be have hand washing hands signage in all areas
DAL-3*39 Equipment in good repair and proper adjustment.−2
water leak at ice machine must be repair to proper condition to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and walls dirty with soils, spills and grease accumulations must be clean to avoid cross contamination
DAL-5*43 Light bulbs, light shields provided−2
front service are light is not working must be replace or repair to proper condition

Base deductions−20 pts

Jul 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to onion, hot sauces
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
register RFSM with city of Dallas
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*38 Thawing. under running water criteria−2

Base deductions−27 pts

Jun 19

Routine InspectionScore: 78

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed meat container put directly on top of meat
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to cooked meat
DAL-4*20 Grease Trap Tickets−5
provide grease trap ticket

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
cheese
DAL-8*31 Individual, disposable towels−2
provide paper towel for the hand sink
DAL-9*34 Pest control-routine inspections for−2
provide pest control record
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−32 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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