What is Super Tacaso's health inspection score?

Super Tacaso has a SafeDine safety score of 46 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 Tacaso last inspected?

Super Tacaso was last inspected on May 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Tacaso have?

Super Tacaso has 77 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Tacaso safe to eat at?

Super Tacaso has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Super Tacaso serve?

Super Tacaso serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Tacaso

Name: Super Tacaso
Address: 801 S RIVERFRONT BLVD, Dallas, 75207
Rating: 46

801 S RIVERFRONT BLVD, Dallas

Data may be outdated — inspected 5/9/2023

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0Poor

American•Design District

Ranked #334 of 418 in Design DistrictBetter than 17% of american restaurants

Improving

10 inspections

Last: May 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

36 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

801 S RIVERFRONT BLVD, Dallas, TX 75207

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

3 basic

Mar

Sep 2019

1 inspections

4 intermediate

9 basic

Oct 2019

1 inspections

3 intermediate

9 basic

Oct

Apr 2020

1 inspections

2 intermediate

5 basic

Oct 2020

1 inspections

4 intermediate

3 basic

Oct

Apr 2021

1 inspections

3 intermediate

5 basic

Oct 2021

1 inspections

4 intermediate

1 basic

Oct

Mar 2022

1 inspections

4 intermediate

3 basic

Nov 2022

1 inspections

4 intermediate

3 basic

Nov

May 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

May 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*20 Grease Trap Tickets−5
GREASE TRAP MUST BE SERVICED EVERY 90 DAYS
DAL-6*02 Cold Hold (41øF/45øF or below)−5
COLD HOLD TEMPERATURE MUST BE MAINTAINED AT 41F. SHREDDED LETTUCE (RIC) OBSERVED AT 52f

Basic (5)

−10 pts

DAL-1*45 Premises shall be maintained in good repair−2
FLOORS OBSERVED NOT IN GOOD REPAIR/CRACKED FLOOR TILES.
DAL-2*36 Cloths in-use for wiping between uses stored−2
STORE WET WIPING TOWELS IN SANITIZER
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
OBSERVED SAUCES/CUPS STORED IN OVER THE LOAD LIMIT.
DAL-4*40 Store single-service item in original package−2
INVERT TO CONTAINERS WHEN NOT IN USE.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
CLEAN FAN COVERS OVER FOOD ITEMS- WIC

Base deductions−20 pts

Nov 22

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 51'f, cheese: 61'f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw meat
DAL-6*19 Backflow prevention device - air gap−5
Keep the draining pipe above drain 1 inch
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the ice machine, RIc

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-4*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed open cup in prep area

Base deductions−26 pts

Mar 22

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 60'f
DAL-3*03 Food products not maintained at 135øF or above−5
chicken 115'f
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw beef
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket : 200 ppm chlorine

Basic (3)

−6 pts

DAL-2*31 Individual, disposable towels−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

Oct 21

Routine InspectionScore: 86

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw beef store together
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 ppm and 200 ppm chlorine
DAL-3*10 Clean Sight and Touch−5
observed mold in the ice machine
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
observed towel in the cooler

Basic (1)

−2 pts

DAL-5*31 Handwashing lavatory - used for other purpose−2
observed food container at the hand sink bleach bottle in the hand sink

Base deductions−22 pts

Apr 21

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
lettuce 48'f, cheese 48'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to beef, cheese
DAL-3*10 Clean Sight and Touch−5
provide cleaning for ice machine

Basic (5)

−10 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers in coolers
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed foods in the hand sink
DAL-7*32 Approved Food Contact Equip.−2
no carbon boxes allow to use as a liner
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow inside the cooler

Base deductions−25 pts

Oct 20

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 48
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed squeeze bottles put directly on lettuce container
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observes raw chicken store above sour cream and produce raw chicken and raw meat store together
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (3)

−6 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the coolers
DAL-6*31 Individual, disposable towels−2

Base deductions−26 pts

Apr 20

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and lettuce store together
DAL-2*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*31 Individual, disposable towels−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-7*34 Pest Control−2

Base deductions−20 pts

Oct 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands before donning new gloves−5
DAL-10*19 One Inch Air Gap−5
Ice maker
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready eat foods in the walk in refrigerator

Basic (9)

−18 pts

DAL-1*37 Food, utensils & equip under open stairwell−2
DAL-2*42 Nonfood-contact surfaces material−2
Cardboard used for non food contact surfaces
DAL-3*45Floor, wall, ceiling - Exposed material−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*31 Individual, disposable towels−2
Dish area
DAL-7*32 Approved Food Contact Equip.−2
Card board used for food contact surfaces
DAL-8*40 Reuse of single service articles−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-12*39 No equipment & utensil under open stairwells−2

Base deductions−33 pts

Sep 19

Routine InspectionScore: 77

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-6*03 Food products not maintained at 135øF or above−5
Cooked fajitas meat at 119.6 degrees
DAL-8*02 Cold Hold (41øF/45øF or below)−5
salsa held at 62.2 degrees in the top of the point of usage refrigerator - North Cjheese helda t 64.8 degrees top of the point of usage refrigerator - South
DAL-11*07 Food safe, good condition, unadulterated, and honestly presented−5
Foods prepared at home

Basic (9)

−18 pts

DAL-1*33 Manual warewashing equipment, wash solution temp.−2
Less than 110
DAL-2*42 Nonfood-contact surfaces material−2
Cardboard surfaces
DAL-3*34 Outer openings:closed,tight-fitting windows−2
DAL-5*40 Reuse of single service articles−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*43 Light - 50 foot : Food and utensils area−2
DAL-12*39 Utensils, single serve items 6 inches off - floor−2
DAL-13*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Flies

Base deductions−38 pts

Mar 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn−5

Basic (3)

−6 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*45Physical Facilities−2
reseal hand sink to wall properly
DAL-4*32 Approved Food Contact Equip.−2
cardboard below grill

Base deductions−11 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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