What is Taco Y Mas's health inspection score?

Taco Y Mas has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco Y Mas last inspected?

Taco Y Mas was last inspected on September 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Y Mas have?

Taco Y Mas has 83 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Y Mas safe to eat at?

Taco Y Mas has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taco Y Mas

Name: Taco Y Mas
Address: 5419 ROSS AVE, Dallas, 75205
Rating: 53

5419 ROSS AVE, Dallas

Data may be outdated — inspected 9/10/2023

▲Improving

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0Fair

Highland Park

Ranked #39 of 65 in Highland Park

Improving

10 inspections

Last: Sep 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

32 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 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

5419 ROSS AVE, Dallas, TX 75205

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

6 basic

Nov

May 2019

1 inspections

2 intermediate

9 basic

Oct 2019

1 inspections

4 intermediate

7 basic

Oct

Apr 2020

1 inspections

4 basic

Nov 2020

1 inspections

4 intermediate

5 basic

Nov

May 2021

1 inspections

3 intermediate

8 basic

Nov 2021

1 inspections

1 intermediate

9 basic

Nov

Sep 2022

1 inspections

5 intermediate

3 basic

Feb 2023

1 inspections

2 intermediate

6 basic

Feb

Sep 2023

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
PICO HOLDING AT 58F AT FRONT PREP TABLE

Basic (2)

−4 pts

DAL-2*34 Outer openings:closing holes, gaps−2
PROVIDE OUTER OPENINGS TO BE SCREENED OR AIR CURTAINED WHEN WINDOWS ARE OPEN . FLIES PRESENT
DAL-3*40 Handle & dispense of cleaned utensils, single-use−2
TO GO STYROFOAM CONTAINERS USE TO STORE CAKE & PUDDING . PROVIDE COMMERCIAL NSF GRADE CONTAINERS

Base deductions−9 pts

Feb 23

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken stored next to raw beef in RIC.
DAL-2*18 Use toxic according to manufacturer direction−5
Observed Qua sanitizer at or over 500 ppm. COS

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
RFSM expired. Renew at dallascityhall.com.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
Observed cooked rice stored in grocery bags.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be stored at lest 6" off the ground.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−22 pts

Sep 22

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*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-3*02 Cold Hold (41øF/45øF or below)−5
cheese: 50'f avocado 65'f
DAL-5*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket: more than 500 ppm quat
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed leaking from the ceiling onto the open RIC
DAL-7*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bucket store next to tortilla

Basic (3)

−6 pts

DAL-1*32 Damaged Equipment−2
Replace the damaged gasket
DAL-4*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-8*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strip

Base deductions−31 pts

Nov 21

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
HAND SINK BACK-UP

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
NO RFSM
DAL-3*29 Food thermometers provided and accessible−2
PROVIDED
DAL-4*32 Damaged Equipment−2
GASKET
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-6*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-7*42 Dirty nonfood contact surfaces−2
DAL-8*45 Premises shall be maintained in good repair−2
REMOVE PEELING PAINT
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST
DAL-10*35 Hair Restraints effective−2
RESTRAIN HAIRPROPERLY

Base deductions−23 pts

May 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
LEAKING AT 3 COMP SINK ( TOP & BOTTOM PIPES)
DAL-5*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 66.2F, S. TOM 50.6,GUACAMOLE 43.3, PICO DE GALLO 44.5, & S. CREAM 44.4
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING

Basic (8)

−16 pts

DAL-1*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS IN RIC
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
S. BUCKET STORED UN LEAKING 3 COMP SINK
DAL-4*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-7*39 Loosely cover cooling foods−2
LOOSELY COVER COOLING FOOD
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS AND STANDING WATERFLOOR
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK ( OPEN CONTAINER) ON PREP TABLE
DAL-10*45 Premises shall be maintained in good repair−2
RESURFACE FLOOR IN WIC
DAL-11*32 Approved Food Contact Equip.−2
DISCONTINUE GROCERY BAGS FOR STORAGE C. RICE

Base deductions−31 pts

Nov 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN RIF
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-6*18 Toxic items stored above food/utensils−5
TOXICS STORED ABOVE FOOD ( DRINK BOXES)
DAL-7*20 Conveying Sewage−5
HAND SINK BACKING -UP IN THE KITCHEN

Basic (5)

−10 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING & CLEAN GASKETS
DAL-3*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ABSORBENT MATERIALS FROM UNDER AND ON EQUIPMENT

Base deductions−30 pts

Apr 20

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Sanitizing solutions, testing devices−2
no test strips
DAL-2*34 Pest control-routine inspections for−2
small bugs present in kitchen
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-4*47 Handwashing signage−2
provide handwash signage in bathroom

Base deductions−8 pts

Oct 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
clean RIC(s)
DAL-4*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-5*02 Cold Hold (41øF/45øF or below)−5
raw eggs 88.1
DAL-11*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (7)

−14 pts

DAL-2*39 Cutting surfaces.−2
resurface cutting boards
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean floors and fan vent covers in WIC
DAL-6*22 Handlers-Certificate Not On Site−2
Certify all staff
DAL-7*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-9*45 Premises shall be maintained in good repair−2
remove peeling paints from ceiling
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks stored with food, on prep table, & drink boxes

Base deductions−34 pts

May 19

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by preparation ( raw meat thawing in box under running water)
DAL-8*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets
DAL-2*43 Light bulbs, light shields provided−2
replace lighting in storage
DAL-3*32 Damaged Equipment−2
remove and repair all non-working equipment
DAL-5*23 Water, Plumbing,& Waste Water - Pressure−2
water capacity is very low at hand sink
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
provide splash guard between prep and hand sink
DAL-7*45 Premises shall be maintained in good repair−2
repair air condition leaking in prep area
DAL-9*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-10*39 Cutting surfaces.−2
resurface cutting boards
DAL-11*22 Handlers-Certificate Not On Site−2
certify all staff

Base deductions−28 pts

Nov 18

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*14 When to wash hands before donning new gloves−5
donning without washing hands
DAL-8*02 Cold Hold (41øF/45øF or below)−5
s. tomatoes 47.8F

Basic (6)

−12 pts

DAL-1*45 Lockers to be used to store personal items−2
-provide locker for personal (clothes stored on drink boxes )
DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Live roaches
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*32 Damaged Equipment−2
replace gaskets on WIC and remove rust from shelves
DAL-5*39 Loosely cover cooling foods−2
cover all cooling food
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
clean fan vent covers

Base deductions−22 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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