What is Que Buen Taco's health inspection score?

Que Buen Taco has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Que Buen Taco last inspected?

Que Buen Taco was last inspected on February 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Que Buen Taco have?

Que Buen Taco has 110 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Que Buen Taco safe to eat at?

Que Buen Taco has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Que Buen Taco

Name: Que Buen Taco
Address: 8131 BRUTON RD, Dallas, 75217
Rating: 29

8131 BRUTON RD, Dallas

Data may be outdated — inspected 2/5/2024

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0Poor

Pleasant Grove

Ranked #324 of 371 in Pleasant Grove

Stable

10 inspections

Last: Feb 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

27 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

25x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

8131 BRUTON RD, Dallas, TX 75217

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Violation Timeline

Aug 2020

1 inspections

3 intermediate

8 basic

Aug

Feb 2021

1 inspections

4 intermediate

11 basic

Mar 2021

1 inspections

2 intermediate

9 basic

Mar

Sep 2021

1 inspections

3 intermediate

8 basic

Mar 2022

1 inspections

1 intermediate

7 basic

Mar

Nov 2022

1 inspections

1 intermediate

6 basic

May 2023

1 inspections

3 intermediate

12 basic

May

Jun 2023

1 inspections

2 intermediate

8 basic

Jan 2024

1 inspections

4 intermediate

9 basic

Jan

Feb 2024

1 inspections

3 intermediate

6 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 24

Routine InspectionLatestScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed food on cold hold above 46f (sausage 48f, lettuce 46f, mayo 48 f, bacon 48f)
DAL-2*10 Clean Sight and Touch−5
clean inside the ice machine
DAL-3*19 Water & Plumbing in good repair- per code−5
fix handle on handwashing sink

Basic (6)

−12 pts

DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
properly date mark RTE and TCS food
DAL-5*32 Maintain in Good Repair−2
replace broken chop board
DAL-6*34 Outer openings:closing holes, gaps−2
gap on back door must be sealed
DAL-7*42 Dirty nonfood contact surfaces−2
clean fans on wic
DAL-8*43 Light bulbs, light shields provided−2
provide cover for light bulb
DAL-9*45Physical Facilities−2
fix ceiling tile on kitchen

Base deductions−27 pts

Jan 24

Routine InspectionScore: 77

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
observed RIC cooler not working properly, fix it, all food inside discarded
DAL-4*14 Wash hands after all other activities−5
didnot observe employees washing hands after changing task
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
eggs observed on the top of shelves in wic
DAL-6*18 Toxic items storage adjacent to food/utensils−5
observed chemical bottles next to food items. observed sanitizing bucket sanitizer above 200ppm cl

Basic (9)

−18 pts

DAL-1*47 Handwashing signage−2
provide hand wash sign on handwashing sink
DAL-2*32 Damaged Equipment−2
observed damaged chopping board
DAL-7*31 Individual, disposable towels−2
observed no paper towels on the handwashing sink and inside the toilet facilities
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee food in wif
DAL-9*36 Cloths in-use for wiping between uses stored−2
observed wiping cloths used and not using sanitizing buckets for sanitizing cloths
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food on the floor in wic
DAL-11*39 Store all equipment & utensil covered or inverted−2
utensils observed putting upwards, need to put it upside down
DAL-12*42 Nonfood-contact surfaces material−2
observed ice buildup in wif, must fix it, grease build up behind grill must be cleaned
DAL-13*45Physical Facilities Floors,Walls,Ceilings−2
repair tiles on the floor

Base deductions−38 pts

Jun 23

Follow-up InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above fish and seafood products in walk in cooler, raw beef stored above vegetables in walk in cooler-last warning

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed personal water bottles sit on tortilla boxes separate personal food items from customer
DAL-2*39 Cutting surfaces.−2
resurface cutting boards
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-4*21 RFSM - Not On Site−2
manager wih rfsm certificate not on site at time of inspection
DAL-5*45 Premises shall be maintained in good repair−2
premises needs be in good condition, repair floor tiles, cover holes, repair faucet on hand sink
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap around door
DAL-8*22 Washing hands only at a designated hand sink−2
use hand sink to wash hands
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, reach in cooler, clean freezer

Base deductions−26 pts

May 23

Routine InspectionScore: 71

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-6*18 Medicines labeled and stored properly−5
personal medication stored above prep table
DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs stored above rte food trompo stored above rte food in walk in cooler raw fajita stored above fish and shrimp in walk in cooler

Basic (12)

−24 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
repair entrance door-self closing device
DAL-2*40 Reuse of single service articles−2
do not reuse single use articles
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles stored above prep table, gum
DAL-4*31 Individual, disposable towels−2
provide paper towels at hand sink
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
replace broken food containers
DAL-8*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-9*45 Premises shall be maintained in good repair−2
repair damaged floor, ceiling tiles, cover all gaps
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-12*39 Cutting surfaces.−2
resurface cutting boards
DAL-13*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean shelves, cooler inside, freezer, clean pipes under 3 com sink
DAL-14*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-15*47 Handwashing signage−2
provide hand washing sign

Base deductions−39 pts

Nov 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items stored above food/utensils−5
observed bleach containers and other chemicals stored above food products

Basic (6)

−12 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
repair entrance door
DAL-3*22 Accredited food handler certificate - 60 days−2
all employees need food handler cards
DAL-4*39 Cutting surfaces.−2
resurface cutting boards
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-6*40 Reuse of single service articles−2
do not reuse single use articles
DAL-7*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers inside, freezers, ice machine

Base deductions−17 pts

Mar 22

Routine InspectionScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above raw shrimp in walk in cooler, raw shelled eggs stored above rte food

Basic (7)

−14 pts

DAL-2*47 Handwashing signage−2
provide hand washing sign
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink in prep area
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-5*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
cut vegetables from uncut
DAL-6*42 Dirty nonfood contact surfaces−2
clean shelves, ice machine, freezers
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-8*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting boards

Base deductions−19 pts

Sep 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
provide new date-every three months
DAL-4*03 Food products not maintained at 135øF or above−5
rice 105, barbacoa 98, meat 125.6 degrees f on hot holding table
DAL-7*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-1*47 Handwashing signage−2
provide hand washing sign
DAL-2*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-8*39 Cutting surfaces.−2
resurface cutting boards
DAL-9*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves, coolers inside, freezers, gaskets around cooler doors
DAL-11* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate from the City of Dallas within 45 days

Base deductions−31 pts

Mar 21

Follow-up InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*14 Gloves single use−5
change gloves when you changed a task
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs above rte food

Basic (9)

−18 pts

DAL-1*47 Handwashing signage−2
provide in restroom
DAL-2*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process cold running water not room temperatures
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
replace damaged food storage containers
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-8*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, caulk around 3 com sink
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloth stored under cutting board
DAL-10*39 Cutting surfaces.−2
DAL-11* 21 RFSM notify 10 days & replacement in 45 days−2
last warning-rfsm certificate

Base deductions−28 pts

Feb 21

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*02 Untreated shell eggs need to be at 45§F or <−5
eggs sit on room temperatures
DAL-7*18 Use toxics according to additional condition−5
chloro more than 200 ppm
DAL-14*14 Gloves single use−5
change gloves when you changed a task
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat stored above fish, shrimp in walk in cooler

Basic (11)

−22 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-3*39 Equipment in good repair and proper adjustment.−2
repair gaskets around walk in cooler door repair faucets
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*31 Handwashing lavatory - used for other purpose−2
DAL-6*47 Other Violations−2
cover holes remove all unnecessary articles from the kitchen chocking poster
DAL-8*29 Sanitizing solutions, testing devices−2
sanitizer test strips
DAL-9*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process cold running water not standing water
DAL-10*34 Outer openings:closing holes, gaps−2
repair gaps around doors
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-13*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket

Base deductions−42 pts

Aug 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
clean ice machine
DAL-4*14 When to wash hands before donning new gloves−5
wash hands beore donning new gloves
DAL-8*18 Toxic items stored above food/utensils−5
chlorox containers stored above food in dry storage room

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
provide rfsm certificate
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
entrance door
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
food sit on floor
DAL-6*39 Equipment in good repair and proper adjustment.−2
gaskets broken
DAL-7*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
food handler cards
DAL-9*36 Cloths in-use for wiping between uses stored−2
wet wiping cloths sit on prep tables
DAL-10*47 Other Violations−2
chocking poster, floor tiles, organize kitchen-remove all unnecessary articles
DAL-11*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets

Base deductions−31 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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