What is Reyes Taqueria's health inspection score?

Reyes Taqueria has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reyes Taqueria last inspected?

Reyes Taqueria was last inspected on March 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reyes Taqueria have?

Reyes Taqueria has 80 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reyes Taqueria safe to eat at?

Reyes Taqueria has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Reyes Taqueria

Name: Reyes Taqueria
Address: 10828 DENNIS RD STE #A, Dallas, 75229
Rating: 45

10828 DENNIS RD STE #A, Dallas

Data may be outdated — inspected 3/21/2023

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0Poor

North Dallas

Stable

9 inspections

Last: Mar 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

37 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

Employee illness

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

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

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% 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

10828 DENNIS RD STE #A, Dallas, TX 75229

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

4 basic

Mar

Sep 2019

1 inspections

4 intermediate

3 basic

Mar 2020

1 inspections

2 intermediate

10 basic

Mar

Aug 2020

1 inspections

3 intermediate

6 basic

Mar 2021

1 inspections

2 intermediate

8 basic

Mar

Sep 2021

1 inspections

5 basic

Mar 2022

1 inspections

2 intermediate

7 basic

Mar

Oct 2022

1 inspections

2 intermediate

9 basic

Mar 2023

1 inspections

4 intermediate

6 basic

Mar

Inspection History

9 records on file

9 Routine

Mar 23

Routine InspectionLatestScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*03 Food products not maintained at 135øF or above−5
MAINTAIN ALL HOT FOOD AT 135'F OR HIGHER. BLACK BEANS 112'F
DAL-5*14 When to wash hands−5
EMPLOYEE MUSH WASH HANDS AFTER EATING.
DAL-8*6 Discard PHF is exceeds time/temp combinations−5
REMOVE EXPIRED FOOD AT ONCE
DAL-9*18 Toxic items stored above food/utensils−5
DO NOT STORE DETERGENT ABOVE SINGLE SERVE ARTICLES.

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE.
DAL-10*47 Operate with a lapsed permit−2
Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and application fees for Health permit. **PLEASE FOLLOW INSTRUCTION FROM BUILDING INSPECTOR REGARDING ALL STRUCTURE & EQUIPMENT REQUIREMENT. PLANS & PERMITTING OFFICE NUMBER: 214/948-4480

Base deductions−32 pts

Oct 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-11*02 Cold Hold (41øF/45øF or below)−5
SHRIMP 47.F CHICKEN 47'F, CHICKEN BREAST44'F.

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-2*43 Light - 10 foot : Walk-in, Dry storage−2
DRY STORAGE AREA.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-4*44 Waste receptacles outdoors/tight fitting lids−2
KEEP DUMPSTER LIDS CLOSED AT ALL TIMES.
DAL-5*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-6*39 Keep utensils handles upright or protected−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED,
DAL-9*45 Unnecessary articles prohibited−2
STORAGE AREA
DAL-10*32 Approved Food Contact Equip.−2
NO WOODEN FOOD EQUIPMENT ALLOWED

Base deductions−28 pts

Mar 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW FOOD PRODUCT ABOVE READY TO EAT FOOD.
DAL-9*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY.

Basic (7)

−14 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD PRODUCTS WITH LIMIT OF 7 DAYS OR LESS, OBSERVED PRODUCTS DATED WITH 9 DAYS OF SHELF LIFE.
DAL-3*39 Keep utensils handles upright or protected−2
PLASTIC SPOONS AND FOLKS.
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DRY STORAGE AREA.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

Sep 21

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
OBSERVED HAND SINK USED FOR LADLE RINSED IN HANDSINKS
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
REMOVE FOIL SHELVES LINERS, REPLACE RESIDENTIAL MICROWAVE WITH COMMERCIAL
DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL all FOOD CONTAINERS IN DRY STORAGE WITH COMMON NAME
DAL-4*43 Light bulbs, light shields provided−2
REPLACE BROKEN LIGHT UNDER VENT HOOD
DAL-5*47 Other Violations−2
HANG OR STORE INVERTED WHEN NOT IN USE

Base deductions−10 pts

Mar 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
SPRAY BOTTLES MUST STORED AWAY FROM FOOD AND EQUIPMENT.
DAL-5*19 One Inch Air Gap−5
KEEP DRAIN PIPE OUTLET OF SINK ONE INCH ABOVE FLOOR DRAIN

Basic (8)

−16 pts

DAL-2*35 Hair Restraints effective−2
DAL-3*45 Floor& wall junctures- coved & sealed−2
PROVIDE WATER PROOF WALL TO AREAS BEHIND PREP. TABLE AND SINKS
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-6*22 Nail polish, fake nails, criteria−2
DAL-7*31 Handwashing lavatory - accessible−2
PROVIDE HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL TO HAND SINK.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
TO GO CONTAINERS AND FOOD EQUIPMENT.

Base deductions−26 pts

Aug 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-9*18 Toxic items stored above food/utensils−5
SPRAY BOTTLES ABOVE EQUIPMENT .

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FLOUR BAGS.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request".
DAL-7*45 Premises shall be maintained in good repair−2
HAND SINK FAUCET
DAL-8*22 Nail polish, fake nails, criteria−2
EMPLOYEE

Base deductions−27 pts

Mar 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*14 Hands wash procedures-without soap−5
EMPLOYEE WASHING HANDS WITHOUT SOAP
DAL-12*10 Clean Sight and Touch−5
ICE MACHINE

Basic (10)

−20 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT PUT ANY ITEM IN HAND SINK
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELF ABOVE STOVE, SINKS
DAL-5*47 OTHER VIOLATIONS−2
KEEP PEST AND GREASE RECORD ON SITE
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
DAL-7*45 First Aid−2
DAL-8*22 Handlers-Certificate Not On Site−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*46 Covered waste receptacle for women's restroom−2

Base deductions−30 pts

Sep 19

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
the knob on the hand wash sink doesn't work for the hot water.
DAL-3*18 Toxic items labeling-non original container−5
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
bowl of vegetables stored on a shelf below raw beef and raw fish
DAL-6*03 Food products not maintained at 135øF or above−5
white rice sitting out at room temperature measured at 75.9 degrees F

Basic (3)

−6 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
DAL-5*28 Do not exceed manuf. use by date−2
one gallon sized member's mark milk with a date of 7/21/19; container of raw chicken with a prep date of 8/20/19
DAL-7*31 Handwashing lavatory - used for other purpose−2
pile of dishes inside the designated hand wash sink

Base deductions−26 pts

Mar 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef and raw chicken stored on a shelf above sliced processed, ready to eat ham inside the reach in cooler.
DAL-3*19 Water & Plumbing in good repair- per code−5
leaking pipe under the three-compartment sink
DAL-7*02 Cold Hold (41øF/45øF or below)−5
spanish rice measured at 55.5 degrees F

Basic (4)

−8 pts

DAL-1*28 Do not exceed manuf. use by date−2
chorizo with a packed date of 2/22/19 and a use by date of 2/27/2019
DAL-4*45Floor, wall, ceiling - Exposed material−2
openings/holes in the ceiling tiles
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
debris/splash observed on the walls behind the ovens
DAL-6*41 Food storage containers, identified with common name of food.−2

Base deductions−23 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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