What is Tacolicious's health inspection score?

Tacolicious 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 Tacolicious last inspected?

Tacolicious was last inspected on February 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacolicious have?

Tacolicious has 68 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacolicious safe to eat at?

Tacolicious 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 Tacolicious serve?

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

Official Health Record

Tacolicious

Name: Tacolicious
Address: 1894 ROYAL LN #102, Dallas, 75229
Rating: 46

1894 ROYAL LN #102, Dallas

Data may be outdated — inspected 2/2/2024

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0Poor

American•North Dallas

Ranked #426 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.8

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-7 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

-1 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

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1894 ROYAL LN #102, Dallas, TX 75229

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

5 basic

Jun

Dec 2019

1 inspections

2 intermediate

4 basic

May 2020

1 inspections

2 intermediate

7 basic

May

Nov 2020

1 inspections

1 intermediate

5 basic

May 2021

1 inspections

2 intermediate

5 basic

May

Nov 2021

1 inspections

4 intermediate

4 basic

Jun 2022

1 inspections

3 basic

Jun

Jan 2023

1 inspections

1 intermediate

5 basic

Jul 2023

1 inspections

2 intermediate

5 basic

Jul

Feb 2024

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*14 Gloves single use−5
Employee touched boxes from floor then food without changing gloves

Basic (7)

−14 pts

DAL-2*29 Food thermometers provided and accessible−2
Missing thermometers in RIC
DAL-3*34 Pest Control−2
Gap on back door
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be stored in sanitize bucket after use.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Breakfast containers sitting on top of cooked chicken without cover
DAL-6*39 Store equipment & utensils - avoid contamination−2
To-go boxes sitting on floor
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Clean air vents
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Ceiling, walls , and vent hood need cleaning.

Base deductions−19 pts

Jul 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*19 One Inch Air Gap−5
KEEP THREE COMPARTMENT SINK PIPE OUTLET ONE INCH ABOVE THE FLOOR SINK.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
BEEF 47'F, CHICKEN 47'F ,

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*27 Cooling method, criteria - placing the food in shallow pans−2
WARNING! DO NOT USE 6 INCHES DEEP CONTAINER DURING COOLING PROGRESS. USE 2 INCHES PAN.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-6*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND TABLE.
DAL-7*46 Enclosed toilet room w/self closing doors−2
DOOR NOT SELF CLOSING.

Base deductions−20 pts

Jan 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items stored above food/utensils−5
can't store chemicals above food

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date Mark
DAL-3*29 Sanitizing solutions, testing devices−2
provide testing strips
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
canned goods on floor in storage area
DAL-6*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−15 pts

Jun 22

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*27 Cooling method, criteria - rapid cooling equipment−2
DO NOT COOL REFRIED BEANS IN 6 INCHES DEEP, KEEP IT FOR NO MORE THAN 2 INCHES DEEP OR USE ICE BATH METHOD.
DAL-2*45 Drying Mops-air dry−2
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−6 pts

Nov 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS IN COOLER.
DAL-3*03 Food products not maintained at 135øF or above−5
RICE 117'F
DAL-4*19 One Inch Air Gap−5
KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE SINK.
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM.

Basic (4)

−8 pts

DAL-2*27 Cool TCS foods using proper methods−2
USE ICE BATH OR SMALLER CONTAINER. OBSERVED PRODUCTS COOLING AT ROOM TEMPERATURE.
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVE ARTICLES.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*46 Enclosed toilet room w/self closing doors−2

Base deductions−28 pts

May 21

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS FROM FREEZER
DAL-5*18 Medicines labeled and stored properly−5
DO NOT MEDICINES BOTTLES STORED ABOVE FOOD PREP. TABLES.

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY FANS, WALLS AND EXTERIOR OF EQUIPMENT
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND STEAM TABLE.
DAL-6*46 Covered waste receptacle for women's restroom−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−20 pts

Nov 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TTD AT 10 PPM.

Basic (5)

−10 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN A GAP BETWEEN TABLE, COOLER OR WALL.
DAL-3*45 Premises shall be maintained in good repair−2
SEAL HOLE FROM OPENING NEXT AC VENT.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
TOP OF STEAMER.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
PROVIDE CORRECT DATE ON PRODUCTS AFTER THEY WRE PULLS FROM FREZER.
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
STORAGE AREAS.

Base deductions−15 pts

May 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*06 Discard TCS in vending machine if exceeds time/temp−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 RICE APPROX. 10 LBS REASON PRODUCT WAS DESTROYED: MADE 5-1 AND EXPIED 5-7-20 DISPOSITION: MANGER DISCARDED ON SITE As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consum
DAL-6*14 When to wash hands−5
AFTER DRINK AND PICKED UP ITEM FROM FLOOR

Basic (7)

−14 pts

DAL-1*45 First Aid−2
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DRINKING IN KITCHEN
DAL-5*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
KEEP FRONT DOOR CLOSED
DAL-8*22 Handlers-Certificate Not On Site−2
EXPIRED AND NOT ON SITE
DAL-9*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−24 pts

Dec 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN ALL COLD FOOD PRODUCTS AT 41'F OR LOWER--BRISKET 48'F, BEEF 48'F
DAL-5*18 Use toxics according to additional condition−5
MAINTAIN THREE COMPARTMENT SINK SANITIZER (CL) AT 50 PPM TESTED AT 200 PPM

Basic (4)

−8 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN EXTERIOR OF COOLERS
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*39 Store all equipment & utensil covered or inverted−2
DAL-6*47 Permit/license posted−2
POST FOOD ESTABLISHMENT PERMIT, CERTIFICATE OF OCCUPANCY AND STATE OF TEXAS SALE TAX PERMIT UP

Base deductions−18 pts

Jun 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
fluid milk out of date
DAL-7*10 Clean Sight and Touch−5
Under and arond the preparationZA table
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (5)

−10 pts

DAL-1*33 Manual warewashing equipment, wash solution temp.−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 No soap at handsink−2
Front hand sink
DAL-5*40 Reuse of single service articles−2
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2

Base deductions−25 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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