What is Morales Taqueria's health inspection score?

Morales Taqueria has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Morales Taqueria last inspected?

Morales Taqueria was last inspected on December 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Morales Taqueria have?

Morales Taqueria has 62 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Morales Taqueria safe to eat at?

Morales Taqueria has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Morales Taqueria

Name: Morales Taqueria
Address: 1913 S EDGEFIELD RD, Dallas, 75211
Rating: 32

1913 S EDGEFIELD RD, Dallas

Data may be outdated — inspected 12/14/2023

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0Poor

West Dallas

Ranked #321 of 356 in West Dallas

Improving

5 inspections

Last: Dec 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.4

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-15 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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1913 S EDGEFIELD RD, Dallas, TX 75211

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Violation Timeline

Feb 2022

1 inspections

3 intermediate

9 basic

Feb

Mar 2023

1 inspections

5 intermediate

10 basic

Apr 2023

1 inspections

14 basic

Apr

Nov 2023

1 inspections

4 intermediate

8 basic

Dec 2023

1 inspections

2 intermediate

7 basic

Dec

Inspection History

5 records on file

4 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
food contact surface needs clean up
DAL-6*19 Water & Plumbing in good repair- per code−5
3 COMP SINK NEEDS PROPER STOPPERS

Basic (7)

−14 pts

DAL-1*42 Ventilation hood systems−2
vent hood blades greasy and need service
DAL-2*43 Light bulbs, light shields provided−2
need a light in RIC
DAL-3*36 Cloths in-use for wiping between uses stored−2
wiping cloths not in bucket, observed on prep board
DAL-5*21 RFSM - Not On Site−2
certificate required for RFSM
DAL-7*31 No soap at handsink−2
Hand soap required not detergent in cup in the RR
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
proper date mark for rice in RIC
DAL-9*47 Other Violations−2
first Aid kit required with bandages

Base deductions−24 pts

Nov 23

Routine InspectionScore: 75

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-3*10 Clean Sight and Touch−5
Food residue on fryer basket/ Interior microwave dirty
DAL-6*18 Toxic items labeling-non original container−5
Chemical spray bottle needs proper labeling.
DAL-7*03 Food products not maintained at 135øF or above−5
Maintain hot hold temperature at 135F or above. Observed potatoes at 85F
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Maintain cold hold temperature at 41F or below. Observed beef at 53F; maintain at 41F or below

Basic (8)

−16 pts

DAL-1*31 Handwashing lavatory - accessible−2
Hand wash sink shall be easy access; no items blocking
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
Seal on RIC shall be maintained
DAL-4*32 Maintain in Good Repair−2
provide drain stoppers in 3 comp sink
DAL-5*29 Sanitizing solutions, testing devices−2
Provide chemical test strips
DAL-8*42 Ventilation hood systems−2
Ventilation hood grease shall be cleaned
DAL-9*28 Original cont. of RTE/PHF/Day1= day of opening−2
date mark items when RTE foods are opened; 7 day schedule
DAL-11*37 Food, utensils & equip under other sources−2
Ice scoop handle on ice
DAL-12*21 RFSM - Not On Site−2

Base deductions−36 pts

Apr 23

Follow-up InspectionScore: 80

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, shelves, grills, pipes under 3 com sink, clean fans
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
repair self closing device on entrance door
DAL-3*29 Mechanical holding unit, thermometer location−2
provide thermometer in cooler
DAL-4*43 Ventilation hood-prevent grease dripping−2
provide grease catch bucket
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*24 Food Labeling- with common name of the food−2
provide label for food products
DAL-7*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-9*35 Hair Restraints effective−2
cover hair
DAL-10*21 RFSM - Not On Site−2
provide rfsm certificate from the City of Dallas
DAL-11*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in restroom
DAL-12*32 Damaged Equipment−2
repair damaged cutting boards, gaskets,
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-14*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket

Base deductions−28 pts

Mar 23

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*10 Clean Sight and Touch−5
heavy build and dirty food contact surfaces observed, clean and sanitize all food contact surfaces
DAL-4*20 Grease Trap Tickets−5
grease trap must be serviced every 90 days
DAL-8*15 Contact RTE Products w/ Bare Hands−5
observed staff handling/preparing tomatoes and egg tacos with bare hands-must use a second barrier
DAL-9*14 Wash hands after all other activities−5
staff must wash hands after every contamination
DAL-12*02 Untreated shell eggs need to be at 45§F or <−5
raw eggs left out at room temperatures observed at 78 degrees f

Basic (10)

−20 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
observed staff just wash dishes with plain water. all dishes must be washed, rinsed and sanitized
DAL-2*45 Premises shall be maintained in good repair−2
repair leak at 3 com sink
DAL-5*47 Other Violations−2
provide pest control record current work in small batches, observed a lot of cold food out at room temperatures
DAL-6*43 Light bulbs, light shields provided−2
replace blown out light underneath vent system
DAL-7*21 RFSM - Not On Site−2
no rfsm
DAL-10*31 Individual, disposable towels−2
no paper towels a hand sink
DAL-11*42 Dirty nonfood contact surfaces−2
heavy food build up side of grill and cooking equipment clean floor drain underneath 3 com sink
DAL-13*39 Equipment in good repair and proper adjustment.−2
replace damaged cutting boards
DAL-14*32 Damaged Equipment−2
rubber gaskets on true ric observed not in good
DAL-15*22 Accredited food handler certificate - 60 days−2
no food handler certificates

Base deductions−45 pts

Feb 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT STORED ABOVE RTE FOODS IN RIC
DAL-4*02 Cold Hold (41øF/45øF or below)−5
LETTUCE 47*, RAW MEAT 55*F STORED ON PREP TABLE
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (9)

−18 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
REPAIR ALL NON WORKING LIGHTS
DAL-2*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-7*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-8*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-9*47 Health permit posted−2
POST HEALTH APPLICATION IN CUSTOMER VIEW
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-11*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
FOOD EQUIPMENT STORED IN MOP SINK
DAL-12*38 Thawing. Under refrigeration−2
RAW MEAT THAWING ON PREP TABLE

Base deductions−33 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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