What is Gorditas Los Comales's health inspection score?

Gorditas Los Comales 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 Gorditas Los Comales last inspected?

Gorditas Los Comales was last inspected on January 28, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gorditas Los Comales have?

Gorditas Los Comales has 65 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gorditas Los Comales safe to eat at?

Gorditas Los Comales 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 Gorditas Los Comales serve?

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

Official Health Record

Gorditas Los Comales

Name: Gorditas Los Comales
Address: 13247 MONTFORT DR #100, Dallas, 75240
Rating: 61

13247 MONTFORT DR #100, Dallas

Data may be outdated — inspected 1/28/2022

▲Improving

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0Fair

American•Far North Dallas

Ranked #253 of 441 in Far North DallasBetter than 22% of american restaurants

Improving

9 inspections

Last: Jan 28, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

53 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

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — 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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13247 MONTFORT DR #100, Dallas, TX 75240

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

7 basic

Mar

Sep 2019

1 inspections

2 intermediate

6 basic

Jan 2020

1 inspections

4 intermediate

11 basic

Jan

Feb 2020

1 inspections

2 intermediate

3 basic

Jul 2020

1 inspections

2 basic

Jul

Jan 2021

1 inspections

2 intermediate

2 basic

Aug 2021

1 inspections

2 intermediate

10 basic

Aug

Dec 2021

1 inspections

2 intermediate

6 basic

Jan 2022

1 inspections

2 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 22

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*45 Lockers to be used to store personal items−2
DAL-2*39 Store all equipment & utensil covered or inverted−2
Store glassware in an inverted position

Base deductions−4 pts

Dec 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store chicken wings below beef and RTE items
DAL-2*19 One Inch Air Gap−5

Basic (6)

−12 pts

DAL-3*32 Maintain in Good Repair−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*45 Premises shall be maintained in good repair−2
Repair floor tile to prevent water build up
DAL-6*39 Store equipment & utensils - avoid contamination−2
Store scoops upright in containers
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*34 Controlling pests. Eliminating harborage conditions−2

Base deductions−22 pts

Aug 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands as often as necessary during prep−5
Observed employee touching her eyebrows and she did not wash her hands.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
cooked beef 57 F raw chicken 53 F

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks in RIC.
DAL-4*40 Reuse of single service articles−2
DAL-6*33 Sanitizing solution intergrated in dish. machine−2
Dish machine observed not dispensing sanitizer.
DAL-7*27 Cooling method, criteria - placing the food in shallow pans−2
DAL-8*42 Dirty nonfood contact surfaces−2
Detail clean interior of the vegetable RIC. Clean sides of grill. Clean air vent over RIC.
DAL-10*43 Light - 50 foot : Food and utensils area−2
DAL-11*41 Food storage containers, identified with common name of food.−2
sauce squeeze bottles
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−30 pts

Jan 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*10 Sanitization after Cleaning−5
utensils, dishes, and equipment must be sanitized after use
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * bacon45* tomato 46* RIC 47* onions 45*

Basic (2)

−4 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
can not line shelves with card board- paint if rusty can not use cloth under cutting board- get cutting board mats remove protective film from equipment
DAL-3*43 Light bulbs, light shields provided−2
replace missing light shields replace bulbs that are not working- not enough light in the kitchen

Base deductions−14 pts

Jul 20

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-2*37 Food, utensils & equip under other sources−2
Do not store ice scoop handle in ice

Base deductions−4 pts

Feb 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*10 Clean Sight and Touch−5
Found pink stain in the ice machine.

Basic (3)

−6 pts

DAL-3*32 Maintain in Good Repair−2
Wooden plank used to elevate shelving legs.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label unoriginal container with rice.
DAL-5*39 Store equipment & utensils - avoid contamination−2
Unapproved rice scoop remained in a container of rice.

Base deductions−16 pts

Jan 20

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Lettuce product showed signs of spoilage.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw fish was stored above salsas, onions, tomatoes.
DAL-3*10 Clean Sight and Touch−5
Ice machine needs cleaning.
DAL-4*18 Toxic items labeling-non original container−5
Label spray bottles by the 3 compartment sink.

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
RFSM must be on site during operation and must also possess a current certificate.
DAL-6*22 Handlers-Certificate Not On Site−2
Food handler cards must be presented.
DAL-7*29 Food thermometers--small diameter probe−2
Probe thermometer was not present on site.
DAL-8*31 Individual, disposable towels−2
One hand sink had an empty towel dispenser.
DAL-9*32 Maintain in Good Repair−2
RIC in the back of kitchen had broken gaskets.
DAL-10*33 Rinsing procedures - 3 compartment sink−2
DAL-11*35 Hair Restraints effective−2
Employees must wear hair restraints.
DAL-12*36 Cloths in-use for wiping between uses stored−2
Sanitation bucket must be utilized with wiping cloths stored between use.
DAL-13*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Food containers were stored on top of each other, a contamination risk.
DAL-14*39 Store equipment & utensils in a clean, dry place−2
Styrofoam cups were stored on the floor.
DAL-15*42 Dirty nonfood contact surfaces−2
Walls at the cooking station need cleaning.

Base deductions−42 pts

Sep 19

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
raw eggs measured at 50 degrees F; chorizo measured at 50 degrees F
DAL-6*10 Clean Sight and Touch−5
bacteria/biofilm observed inside the reach in cooler

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager
DAL-2*31 Individual, disposable towels−2
replenish both paper towel dispensers
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*32 Damaged Equipment−2
replace the torn gaskets in the reach in cooler
DAL-7*39 Keep utensils handles upright or protected−2
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
flying insects observed throughout the restaurant

Base deductions−22 pts

Mar 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
container of rice left out on the prep table measured at 108 degrees F
DAL-7*10 Clean Sight and Touch−5
pink biofilm inside the ice machine;

Basic (7)

−14 pts

DAL-1*32 Damaged Equipment−2
replace the torn air gaskets in the reach in cooler
DAL-3*36 Cloths in-use for wiping between uses stored−2
do not store cloth towels underneath cutting boards
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
flying insects observed throughout the facility
DAL-5*39 Keep utensils handles upright or protected−2
ice scoop embedded in the ice bin
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
uncovered container of sugar on the bottom shelf in the dry storage area
DAL-8*31 Individual, disposable towels−2
replenish all the disposable towel dispensers
DAL-9*31 Handwashing lavatory - used for other purpose−2
containers stored inside a designated hand wash sink

Base deductions−24 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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