What is Restaurant Y Tacos EL Chino's health inspection score?

Restaurant Y Tacos EL Chino 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 Restaurant Y Tacos EL Chino last inspected?

Restaurant Y Tacos EL Chino was last inspected on January 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant Y Tacos EL Chino have?

Restaurant Y Tacos EL Chino has 56 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant Y Tacos EL Chino safe to eat at?

Restaurant Y Tacos EL Chino has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Restaurant Y Tacos EL Chino

Name: Restaurant Y Tacos EL Chino
Address: 9748 BROCKBANK DR #100, Dallas, 75220
Rating: 58

9748 BROCKBANK DR #100, Dallas

Data may be outdated — inspected 1/3/2024

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0Fair

Northwest Dallas

Improving

10 inspections

Last: Jan 3, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-3 pts

Potential hazards • 5 pts each

Basic

-8 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

9748 BROCKBANK DR #100, Dallas, TX 75220

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

5 basic

Feb

Sep 2019

1 inspections

2 intermediate

3 basic

Mar 2020

1 inspections

1 intermediate

5 basic

Mar

Sep 2020

1 inspections

2 intermediate

4 basic

Mar 2021

1 inspections

5 basic

Mar

Oct 2021

1 inspections

2 intermediate

4 basic

Mar 2022

1 inspections

1 intermediate

3 basic

Mar

Dec 2022

1 inspections

7 basic

Jun 2023

1 inspections

2 intermediate

3 basic

Jun

Jan 2024

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items in the reach in cooler after 24 hours of being in there ( rice, beans) (pies)
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide lid for containers to prevent contamination (tortilla bag on top of the chorizo)
DAL-3*45 Attachments to walls and ceilings shall be easily cleanable−2
cannot have cardboard on shelves, on shelves in the RIC
DAL-4*47 Handwashing signage−2
provide hand washing sign for restroom for employees

Base deductions−8 pts

Jun 23

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
Plumbing not in good repair ( leaky pipe under 3 compartment sink)
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
not enough sanitizer in bucket (reading 0 ppm, should be at least 50 ppm0

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide covers/lids for food in RIC (reach in cooler)
DAL-5*42 Dirty nonfood contact surfaces−2
cannot have cardboard on the shelves in RIC, Clean squeeze bottles

Base deductions−16 pts

Dec 22

Routine InspectionScore: 88

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
Observed raw meat thawing at room temperature
DAL-2*21 RFSM - Not On Site−2
DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water observed at front handsink
DAL-4*32 Equipment & Utensils withstand repeated warewashin−2
Do not reuse single use containers daisy sour cream
DAL-5*33 Rinsing procedures - 3 compartment sink−2
Observed employee just rinsing dishes after wash procedure
DAL-6*45 Premises shall be maintained in good repair−2
Repair the leak at the sink/hand sink (leaking at drain)
DAL-7*24 Food Labeling- with common name of the food−2
Label all food squeeze (kitchen

Base deductions−14 pts

Mar 22

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Interior of ice maker

Basic (3)

−6 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*31 Individual, disposable towels−2

Base deductions−11 pts

Oct 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Bucket sanitizer solution observed at 10ppm

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*42 Ventilation hood systems−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Mar 21

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 PIC ensures food handlers properly trained−2
DAL-2*47 Health permit posted−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−10 pts

Sep 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Repair faucet leak at hand sink
DAL-3*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*44 Trash can provided for papertowel waste−2
DAL-5*47 Health permit posted−2
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair damaged cooler gaskets

Base deductions−18 pts

Mar 20

Routine InspectionScore: 88

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair cooler gaskets
DAL-4*31 Handwashing lavatory - used for other purpose−2
do not dump ice in hand sink
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−15 pts

Sep 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*19 One Inch Air Gap−5
Front ice maker
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Cooked meat cooling on the counter at 94.6 degrees

Basic (3)

−6 pts

DAL-1*35 Hair Restraints effective−2
Beard nets misisng
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*38 Thawing. under running water criteria - water velocity−2

Base deductions−16 pts

Feb 19

Routine InspectionScore: 81

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*19 One Inch Air Gap−5
DAL-3*14 When to wash hands after handling soiled equip/utensil−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Sour cream at 43.4 degrees

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
DAL-4*31 Handwashing lavatory - accessible−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*31 Hand sinks: number installed for convenient use−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−25 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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