What is Super Mercado Monterrey Taqueria's health inspection score?

Super Mercado Monterrey 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 Super Mercado Monterrey Taqueria last inspected?

Super Mercado Monterrey Taqueria was last inspected on February 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Mercado Monterrey Taqueria have?

Super Mercado Monterrey Taqueria has 74 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado Monterrey Taqueria safe to eat at?

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

What type of cuisine does Super Mercado Monterrey Taqueria serve?

Super Mercado Monterrey Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Mercado Monterrey Taqueria

Name: Super Mercado Monterrey Taqueria
Address: 1120 S WESTMORELAND RD, Dallas, 75211
Rating: 32

1120 S WESTMORELAND RD, Dallas

Data may be outdated — inspected 2/2/2024

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Mexican•West Dallas

Ranked #320 of 356 in West DallasBetter than 84% of mexican restaurants

Declining

10 inspections

Last: Feb 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

29 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-17 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

Open location in Google Maps →

1120 S WESTMORELAND RD, Dallas, TX 75211

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2019

1 inspections

2 intermediate

6 basic

Jul

Jan 2020

1 inspections

1 intermediate

5 basic

Sep 2020

1 inspections

3 basic

Sep

Jan 2021

1 inspections

1 intermediate

6 basic

Jul 2021

1 inspections

1 intermediate

5 basic

Jul

Jan 2022

1 inspections

2 intermediate

6 basic

Jul 2022

1 inspections

4 intermediate

5 basic

Jul

Feb 2023

1 inspections

3 intermediate

5 basic

Aug 2023

1 inspections

1 intermediate

7 basic

Aug

Feb 2024

1 inspections

5 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 78

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*18 Chemical separate by spacing - Retail Sale−5
OBSERVED CLEANING DETERGENT NEXT TO PRODUCE
DAL-6*18 Chemicals requirements in 40 CFR -Tolerance−5
OBSERVED SANITIZER AT GREATER THAN 200PPM
DAL-7*11 Distressed merchandise, segregation and location−5
NEED TO PROVIDE A Separate AREA WITH FOOD LABELED CORRECTLY FOR CREDIT
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
OBSERVED RAW TILAPIA ABOVE RTE FOOD IN RIC
DAL-11*02 Cold Hold (41øF/45øF or below)−5
OBSERVED FOOD IN RIC GREATER THAN 41 DEGREES

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
NEED HAND DRYING TOWELS IN FRONT SINK
DAL-3*45 Floor contruction requirements−2
FLOORS DIMINISHED WITH POTHOLES THAT HOLD WATER
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
NEED TO CLEAN BEHIND Equipment AND CORNERS OF THE KITCHEN
DAL-5*36 Cloths in-use for wiping between uses stored−2
NEED TO STORE WIPING CLOTHS IN SANITIZER BUCKET
DAL-9*42 Dirty nonfood contact surfaces−2
NEED TO CLEAN EQUIPMENT TO REMOVE FOOD BUILD UP AND DUST
DAL-10*37 Food preparation−2
OBSERVED CILANTRO IN A Separate ROOM BEING DRIED WITH A FAN

Base deductions−37 pts

Aug 23

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
observed heavy grime build up in ice machine, clean and sanitize.

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
renew expired food manager certificate
DAL-3*31 Individual, disposable towels−2
no available paper towels at hand sink.
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
observed damaged utensils and equipment
DAL-5*34 Insect control devices-not over food/food prep−2
move pest light away from prep area.
DAL-6*39 Keep utensils handles upright or protected−2
keep handles upright of scoops in dry ingredient
DAL-7*42 Dirty nonfood contact surfaces−2
clean gaskets, wall and ceilings
DAL-8*45 Premises shall be maintained in good repair−2
repair damaged counters and damaged walls

Base deductions−19 pts

Feb 23

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
HEAVY GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-5*18 Medicines labeled and stored properly−5
OBSERVED PEROXIDE BOTTLES STORED ABOVE FOOD INGREDIENTS. STORE PROPERLY.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
RIC OBSERVED AT 50F, SLICED TOMATO AT 51.3F. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON STORAGE RACK, GRIME ON WALLS AND CEILING, CLEAN.
DAL-2*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED CEILING TILES AND MISSING COVE BASE, REPAIR.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED OPENED WATER BOTTLES IN KITCHEN, NO DRINKING IN KITCHEN
DAL-6*39 Equipment in good repair and proper adjustment.−2
REPAIR REACH IN COOLER, NOT MAINTAINING COLD HOLD TEMPERATURES.
DAL-8*47 RFSM Certificate - Not Display−2
RENEW EXPIRED RFSM.

Base deductions−25 pts

Jul 22

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-5*18 Medicines labeled and stored properly−5
observed rubbing alcohol stored above food, store away from food and utensils.
DAL-6*11 Distressed merchandise, segregation and location−5
observed separated and distressed food cans but with no visible label/marking. provide label for separated distressed food.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
observed fajita at 48.5, rice at 49.2F and bistek 49.7F in upright reach in cooler. FOOD WAS MOVED TO WORKING EQUIPMENT.
DAL-9*10 Clean Sight and Touch−5
observed heavy grime build up inside of ice machine, clean and sanitize.

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
observed dust build up on floors, heavy grime build up on plastic flaps of walk in cooler, grime build up on gaskets or reach in coolers,
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
observed missing date mark for salsa containers in black crates.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
observed utensils stored on soiled containers, store in clean containers.
DAL-4*45 Premises shall be maintained in good repair−2
observed fall walls base and missing cove base, repair.
DAL-8*43 Ventilation hood-prevent grease dripping−2
observed grease build up at vent hood, clean.

Base deductions−30 pts

Jan 22

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Licensed pest control applicator only−5
observed Raid spray bottle throughout kitchen, remove.
DAL-5*10 Clean Sight and Touch−5
heavy grime build up on ice machine, clean and sanitize.

Basic (6)

−12 pts

DAL-2*45 Premises shall be maintained in good repair−2
observed damage corner walls, repair.
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed food debris in hand sink, hand sink for hand washing only.
DAL-4*42 Dirty nonfood contact surfaces−2
grime build up on wire storage shelves, clean. grime build up on fans of RIC. food debris on floor of reach in freezer.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored in soiled containers.
DAL-7*36 Cloths in-use for wiping between uses stored−2
wet cloths used as mat, use properly.
DAL-8*47 RFSM Certificate - Not Display−2
renew and post food service manager certificate.

Base deductions−22 pts

Jul 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs being stored above RTE food and produce in reach in cooler. arrange properly to prevent cross contamination. COS

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
observed grease splatter on FRP walls. observed fan used to keep employee cool with build up of dust, clean.
DAL-2*39 Store equipment & utensils in a clean, dry place−2
observed clean pots, pans, utensils being stored on soiled bins or on soiled shelves, clean storage equipment.
DAL-4*36 Cloths in-use for wiping between uses stored−2
observed wet cloth being used as cushion for cutting boards. use item that is nonabsorbent.
DAL-5*45 Floor& wall junctures- coved & sealed−2
observed falling cove base underneath 3 comp sink, repair.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open water bottles in kitchen. NO EATING OR DRINKING IN KITCHEN.

Base deductions−15 pts

Jan 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
sliced tomatoes observed at 48.4F, store in working RIC. Food moved to working RIC

Basic (6)

−12 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
observed large pot stored upright, store pots covered or inverted.
DAL-2*42 Dirty nonfood contact surfaces−2
observed standing fan covered with dust, clean.
DAL-3*21 RFSM - Not On Site−2
RFSM not onsite
DAL-4*47 Handwashing signage−2
missing hand wash sign. provide at all hand sinks.
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust on intake vents, clean.
DAL-7*29 Food thermometers provided and accessible−2
provide food thermometer

Base deductions−17 pts

Sep 20

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed opened water bottle on food contact surface, no drinking in kitchen.
DAL-2*45 Floor& wall junctures- coved & sealed−2
missing wall base below three comp sink.
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
dust on exhaust vents, clean.

Base deductions−6 pts

Jan 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
pork ribs at 104F, 124.6F. Food was reheated to 165F in microwave.

Basic (5)

−10 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in deli hot hold container.
DAL-3*32 Thermometer in good condition or discarded−2
damaged thermometer in dairy reach in cooler. replace.
DAL-4*41 Food storage containers, identified with common name of food.−2
label reused large containers that contain spices.
DAL-5*45 Floor& wall junctures- coved & sealed−2
falling wall base underneath 3 comp sink. repair.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
open areas on frp wall. seal properly to prevent harboring conditions

Base deductions−15 pts

Jul 19

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
RI cooler units dirty with food debris and soils residues must be clean all cooler units inside and outside to avoid cross contamination
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
3c sink and sanitizer bucket with zero Chlorine concentration of sanitizing solution must be have: sanitizer bucket 100 ppm of Chlorine concentration 3c sink 50 ppm of Chlorine concentration

Basic (6)

−12 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters and a/c vents dirty must be replace, repair or clean to avoid cross contamination
DAL-3*43 Ventilation hood-prevent grease dripping−2
oil and grease drippings must be clean to avoid cross contamination
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers not cover inside cooler units must be have cover lids and properly sealing food containers to avoid cross contamination
DAL-6*39 Store equipment & utensils in a clean, dry place−2
cooking equipment storage with out covered all cooking equipment must be cover and keep in a dry clean location
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
all ceiling dirty with soils and grease accumulations must be replace, repair or clean to avoid contamination light shields dirty on all areas must be clean to avoid contamination
DAL-8*43 Light bulbs, light shields provided−2
broken light shields on kitchen areas must be replace or repair to avoid cross contamination lights not working properly on kitchen areas must be replace or repair to proper condition

Base deductions−22 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Mexican Restaurants Best in Dallas All Texas Restaurants