What is Fitos Taqueria's health inspection score?

Fitos Taqueria has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fitos Taqueria last inspected?

Fitos Taqueria was last inspected on January 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fitos Taqueria have?

Fitos Taqueria has 78 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fitos Taqueria safe to eat at?

Fitos Taqueria has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fitos Taqueria

Name: Fitos Taqueria
Address: 2808 W CLARENDON DR, Dallas, 75211
Rating: 57

2808 W CLARENDON DR, Dallas

Data may be outdated — inspected 1/8/2024

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0Fair

West Dallas

Ranked #209 of 356 in West Dallas

Stable

10 inspections

Last: Jan 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

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

-1 pts

Potential hazards • 5 pts each

Basic

-11 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

2808 W CLARENDON DR, Dallas, TX 75211

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Violation Timeline

May 2019

1 inspections

3 intermediate

6 basic

May

Nov 2019

1 inspections

2 intermediate

8 basic

May 2020

1 inspections

1 intermediate

7 basic

May

Dec 2020

1 inspections

3 intermediate

6 basic

Jun 2021

1 inspections

2 intermediate

6 basic

Jun

Dec 2021

1 inspections

2 intermediate

7 basic

Jun 2022

1 inspections

6 basic

Jun

Dec 2022

1 inspections

2 intermediate

6 basic

Jun 2023

1 inspections

5 basic

Jun

Jan 2024

1 inspections

6 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
cfm not onsite.
DAL-2*31 Individual, disposable towels−2
provide paper towels at hand sink located in back room
DAL-3*34 Insect control devices-not over food/food prep−2
move pest light away from prep area
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
store personal drinks on bottom shelf away from food and utensils
DAL-5*42 Dirty nonfood contact surfaces−2
clean vent hood
DAL-6*45 Premises shall be maintained in good repair−2
repair damage ceiling tile in back room

Base deductions−12 pts

Jun 23

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*30 Does Establishment have a current valid permit posted?−2
UPDATE NAME OF OWNERSHIP ON HEALTH PERMIT, MUST MATCH NAME OF OWNER ON TAX PERMIT.
DAL-2*31 Handwashing lavatory - accessible−2
HAND SINK IN BACK PREP ROOM COVERED WITH BOXES. MAKE EASILY ACCESSIBLE.
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS, WALLS, DRAIN OF BACK PREP ROOM.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES IN BACK PREP ROOM. REMOVE HARBORING CONDITION.
DAL-5*39 Keep utensils handles upright or protected−2
ESTABLISHMENT USING BOWL(WITHOUT HANDLE) AS SCOOP. USE HANDLED EQUIPMENT TO PREVENT CONTAMINATION OF ICE.

Base deductions−10 pts

Dec 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
heavy soil build up inside of ice machine, dispose of ice and clean and sanitize equipment.
DAL-2*18 Toxic items stored above food/utensils−5
observed bleach bottle next to cheese being prepared. store away and properly.

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
rfsm not onsite, arrived during inspection.
DAL-4*30 Does Establishment have a current valid permit posted?−2
name of owner on health permit does not match tax permit. update health permit.
DAL-5*31 Handwashing lavatory - accessible−2
hand sink in back perp room not accessible, make easily accessible.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
clean wire storage shelves.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean underneath equipment, clean gaskets of cold hold equipment.
DAL-8*47 Conditions of Permit-in use of food equipment−2
post consumer health sign or post inspection report.

Base deductions−22 pts

Jun 22

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
observed grime build up wire shelves, on surfaces of equipment. CLEAN.
DAL-2*31 Handwashing lavatory - accessible−2
observed hand sink located in back storage area not accessible. REMOVE BOXES LOCATED IN FRONT OF HAND SINK.
DAL-3*47 Handwashing signage−2
observed missing hand wash sign at hand sink located in back.
DAL-4*45 Premises shall be maintained in good repair−2
observed gap in between wall tiles in back storage room, repair and seal.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
gap observed on back storage exterior door, replace broken gasket.
DAL-6*39 Equipment & utensils cleaned before restocking−2
observed restocked knifes with left over food residue. properly clean before restocking.

Base deductions−12 pts

Dec 21

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands before donning new gloves−5
observed employees not washing hands before donning gloves.
DAL-9*11 Food not re-served after being served or sold to consumer−5
observed salsa stored in bottles being re-served.

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Post consumer health sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 RFSM - Not On Site−2
RFSM not onsite
DAL-3*22 Accredited food handler certificate - 60 days−2
three employees could not produce Texas Food Handler cards.
DAL-4*42 Dirty nonfood contact surfaces−2
grime build up on all gaskets of reach in coolers and freezer, clean. grime build up on wire storage shelves.
DAL-6*36 Cloths in-use for wiping between uses stored−2
observed wet cloths stored on equipment and nonfood contact surfaces. store in santizer buckets when not in use.
DAL-7*31 Individual, disposable towels−2
missing soap and towels at hand sink located in back prep kitchen.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored on soiled storage shelves, clean.

Base deductions−24 pts

Jun 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*10 A chemical sanitizer used: contact times criteria−5
observed employee cleaning and sanitizing slicer with just wet rang with hot water. properly clean equipment after use.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
observed ham at 44.9F, sausage at 45.1F, sliced tomato at 44.8F. lid to reach in prep cooler was wide opened. keep close and observe if temperature drops. if not have equipment checked and remove all food from prep ric.

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
grime and dust build up on walls and ceiling of kitchen, clean.
DAL-2*31 Handwashing lavatory - accessible−2
observed hand sink, located in back prep room, obstructed with materials. remove items to make easily accessible.
DAL-3*47 Conditions of Permit-in use of food equipment−2
have sign posted that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
observed open seams and missing cove. remove harboring conditions for pest.
DAL-5*45 Floor& wall junctures- coved & sealed−2
observed open gaps an missing cove base throughout establishment. repair.
DAL-7*39 Cooking equipment free of encrusted grease−2
observed grease build up in between equipment. clean.

Base deductions−22 pts

Dec 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*18 Restricted use pesticides−5
observed home use pesticide in back kitchen,, remove from premises.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fajita meat stored above diced produce, arrange food properly to prevent cross contamination.
DAL-9*05 Rapidly reheat 165øF for hot holding−5
observed PHF in steamer at 70.4F and 69.3F, rapidly reheat food before storing in hot hold device.

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food that has thawed out, observed frozen barbacoa date marked with date when frozen(12-16-20) that was thawed overnight yesterday.
DAL-3*31 Handwashing lavatory - accessible−2
hand wash sink located in back kitchen was obstructed at time of inspection, individual can not access hand sink to wash hands.
DAL-5*45 Store maintenance equip away from food/food equip−2
observed sander stored with kitchen utensils, store maintenance equipment separately.
DAL-6*46 Enclosed toilet room w/self closing doors−2
observed restroom room door open, door must be able to self close.
DAL-7*39 Soda nozzles and ice bin clean to remove soil−2
grime build up observed on fresh water drinks, clean and sanitize nozzles.
DAL-8*47 Conditions of Permit-in use of food equipment−2
observed no consumer heath sign, provide.

Base deductions−27 pts

May 20

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 200+ PPM. needs to be between 50-100PPM.

Basic (7)

−14 pts

DAL-2*30 Does Establishment have a current valid permit posted?−2
current permit has does not match Sales Tax Permit, Health Permit name of owner must match name of owner on Sales Tax Permit. renew.
DAL-3*45 Premises shall be maintained in good repair−2
falling wall base observed in back storage room and in main kitchen, REPAIR. Falling FRP wall in back storage room, REPAIR.
DAL-4*34 Outer openings:closing holes, gaps−2
exterior door to kitchen gas gap on bottom. install a door seal.
DAL-5*39 Equip sealed if it is exposed to spillage−2
hand sink has gap, secure and seal to frp wall.
DAL-6*44 Trash can provided for papertowel waste−2
provide trash can at hand sink located in back storage room.
DAL-7*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
date mark raw food that has been removed from original packaging.

Base deductions−19 pts

Nov 19

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
trompo out at 50.2F, trompo was on cooker and not cooking. Per RFSM food was outside for only 30 minutes and worker forgot to turn on cooker.
DAL-7*19 Backflow prevention device - air gap−5
waste pipe of ice machine bin inside of floor drain.

Basic (8)

−16 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
storing knifes behind 3 comp sink, in between sink and wall.
DAL-2*45 Floor& wall junctures- coved & sealed−2
broken and fallen wall tile throughout establishment. repair
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
food particles on perimeter of floor, puddle of water on floor, gap on window of a/c window unit of back storage.
DAL-4*42 Dirty nonfood contact surfaces−2
food particles on perimeter of floor. food particles on inside of reach in coolers.
DAL-5*47 Handwashing signage−2
missing hand wash sign at hand sink located at back storage room.
DAL-8*41 Food storage containers, identified with common name of food.−2
label water squeeze bottle.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottle found in kitchen above working station.
DAL-10*22 Handlers-Certificate Not On Site−2
Expire food handler cards, renew. Employee working in kitchen does not have food handler card, provide ASAP.

Base deductions−26 pts

May 19

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
water line ice machine drainage out of main drain all drainage of water lines must be inside main drain to avoid stagnant water
DAL-5*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
equipment not sanitize during operational hours after equipment is clean must be sanitize to avoid cross contamination food surfaces at prep service areas not been sanitize at back room area must be sanitize to avoid cross contamination
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with stagnant water condensation and grease accumulations must be clean to avoid cross contamination use as public health control all cooler units dirty with food debris and water accumulations must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*34 Windows or doors protected against the entry criteria - air curtain−2
missing air curtains at exit doors on all areas must be replace or install air curtains to avoid cross contamination
DAL-2*43 Ventilation systems:no public health hazard−2
gas burner stove equipment out side vent hood area must be remove or be inside vent hood area to avoid unlawful discharges
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
fly activity observed on all areas must be contact pest management to eliminate pest and avoid cross contamination
DAL-6*39 Equipment in good repair and proper adjustment.−2
gaskets on cooler units broken must be replace or repair to maintain proper food temperature
DAL-7*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm chlorine concentration
DAL-9*45 Premises free of litter−2
clean perimeter around establishment from all litter and trash must be clean premises to avoid pest harboring

Base deductions−27 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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