What is Gorditas Ahualulco Slp's health inspection score?

Gorditas Ahualulco Slp has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gorditas Ahualulco Slp last inspected?

Gorditas Ahualulco Slp was last inspected on January 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gorditas Ahualulco Slp have?

Gorditas Ahualulco Slp has 48 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gorditas Ahualulco Slp safe to eat at?

Gorditas Ahualulco Slp has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Gorditas Ahualulco Slp serve?

Gorditas Ahualulco Slp serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gorditas Ahualulco Slp

Name: Gorditas Ahualulco Slp
Address: 1209 FORT WORTH AVE #102, Dallas, 75208
Rating: 58

1209 FORT WORTH AVE #102, Dallas

Data may be outdated — inspected 1/22/2024

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0Fair

American•Oak Cliff

Ranked #198 of 400 in Oak CliffBetter than 22% of american restaurants

Declining

10 inspections

Last: Jan 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.8

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

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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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1209 FORT WORTH AVE #102, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

1 basic

Jan

Aug 2019

1 inspections

2 intermediate

8 basic

Feb 2020

1 inspections

1 intermediate

2 basic

Feb

Sep 2020

1 inspections

2 intermediate

2 basic

Mar 2021

1 inspections

1 intermediate

Mar

Oct 2021

1 inspections

4 intermediate

4 basic

Jun 2022

1 inspections

1 intermediate

8 basic

Jun

Feb 2023

1 inspections

3 basic

Jul 2023

1 inspections

1 basic

Jul

Jan 2024

1 inspections

3 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade observed w/ heavy rust/food build-up
DAL-2*18 Toxic items labeling-non original container−5
Label all non-original chemical spray bottles with contents
DAL-6*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (3)

−6 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Replace oxidized can opener blade
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Due to build-up present on blade of can opener any food/can opened with can opener exposed to cross contamination
DAL-5*42 Dirty nonfood contact surfaces−2
Clean gaskets of all food waste

Base deductions−21 pts

Jul 23

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
Date mark commercially made products with when they were open

Base deductions−2 pts

Feb 23

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label all containers with their contents
DAL-2*32 Approved Food Contact Equip.−2
Do not store food/condiments in cans they came in>put them in another container
DAL-3*45 Premises shall be maintained in good repair−2
Readjust hand sink on wall

Base deductions−6 pts

Jun 22

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*07 Packaged food shall be labeled as specified in law−5
All prepackaged foods must be properly labeled

Basic (8)

−16 pts

DAL-2*33 Manual ware washing, sink compartment requirement−2
3-compartment sink must be set-up correctly [(1) Soapy Water (2) Rinse Water (3) Sanitizer]- Observed sinks set-up [(1) Soapy Water (2) Rinse Water]
DAL-3*38 Thawing. under running water criteria - < 4 hours−2
Observed packaged taco thawing at room temperature
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Observed food off the floor-drink/etc
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors throughout the kitchen area
DAL-6*39 Store all equipment & utensil covered or inverted−2
Store clean dishes with the handle faced up
DAL-7*45 Premises shall be maintained in good repair−2
Check freon on Everest RIC-temperature running high
DAL-8*47 OTHER VIOLATIONS−2
Very hot in kitchen/check vent-a-hood system.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks away from food prep tables

Base deductions−21 pts

Oct 21

Routine InspectionScore: 80

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
equipment dirty inside cooler units with stagnant water, debris and grease accumulations must be clean and sanitize to avoid cross contamination shelving dirty with soils, debris, rust and oxidizing areas must be clean and repair to proper condition
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration of sanitizing solutions at: sanitizer buckets, must be at: 100 ppm chlorine concentration at sanitizer buckets
DAL-7*01 Cooling -- within 2 hours, 135-70øF−5

Basic (4)

−8 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-2*29 Sanitizing solutions, testing devices−2
missing setup 3c sink sanitizing solution must be setup sanitizing solution at 3c sink at 50 ppm chlorine concentration
DAL-4*24 Food Labeling- with common name of the food−2
missing labels on food containers and packages in all areas must be label food containers and packages in all areas
DAL-8*27 Cooling method, criteria - using ice bath−2
cooling meat containers temperature at138 F must be use ice baths to proper cool meat containers to lower temperature and avoid cross contamination -must be follow time line criteria-

Base deductions−28 pts

Mar 21

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units outside dirty with grease and food debris must be clean to avoid cross contamination

Base deductions−5 pts

Sep 20

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing bodily fluids writing procedures /spill kit
DAL-2*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with spills and stagnant water must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing employee health policies and procedures
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be date marking all food containers to avoid cross contamination

Base deductions−14 pts

Feb 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
utensils shelving dirty with grease and soils deposits must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-1*43 Light bulbs, light shields provided−2
some lights not working properly inside kitchen area must be replace or repair to proper condition
DAL-2*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic food containers dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−9 pts

Aug 19

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
leaking at prep sink
DAL-5*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods

Basic (8)

−16 pts

DAL-1*45 Drying Mops-air dry−2
air dry mops
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean gaskets
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food and drinks in prep area
DAL-7*47 Conditions of Permit-in use of food equipment−2
Post sign “ Current Health inspection is available upon request”
DAL-8*43 Light bulbs, light shields provided−2
repair lights under vent hood systems
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Guidance on bodily fluids (diarrhea and vomiting clean-up) policy
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
properly label all food product for sale

Base deductions−26 pts

Jan 19

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
provide container for the bread
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store together with cooked meat

Basic (1)

−2 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers

Base deductions−12 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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