What is Tacos Chilo #2's health inspection score?

Tacos Chilo #2 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 Tacos Chilo #2 last inspected?

Tacos Chilo #2 was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos Chilo #2 have?

Tacos Chilo #2 has 67 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos Chilo #2 safe to eat at?

Tacos Chilo #2 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 Tacos Chilo #2 serve?

Tacos Chilo #2 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tacos Chilo #2

Name: Tacos Chilo #2
Address: 4833 SCYENE RD, Dallas, 75210
Rating: 46

4833 SCYENE RD, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

Mexican•South Dallas

Ranked #395 of 489 in South DallasBetter than 84% of mexican restaurants

Stable

9 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

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

+4 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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4833 SCYENE RD, Dallas, TX 75210

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Violation Timeline

Mar 2020

1 inspections

1 intermediate

5 basic

Mar

Oct 2020

1 inspections

1 intermediate

3 basic

Apr 2021

1 inspections

3 intermediate

3 basic

Apr

Oct 2021

1 inspections

1 intermediate

7 basic

May 2022

1 inspections

8 basic

May

Jan 2023

1 inspections

2 intermediate

8 basic

Aug 2023

1 inspections

4 intermediate

9 basic

Aug

Sep 2023

1 inspections

1 intermediate

3 basic

Feb 2024

1 inspections

1 intermediate

7 basic

Feb

Inspection History

9 records on file

9 Routine

Feb 24

Routine InspectionLatestScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
REMOVE DATE STICKERS FROM CLEANED CONTAINERS

Basic (7)

−14 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-3*32 Equipment and Utensils Durability and Strength−2
DAL-4*33 Sink compartments shall be large enough−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*43 Ventilation hood-prevent grease dripping−2
DAL-8*45Floor, wall, ceiling - Exposed material−2

Base deductions−19 pts

Sep 23

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 Plumbing System Construction−5
FIX WATER LEAK UNDER AC UNIT

Basic (3)

−6 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*39 Keep utensils handles upright or protected−2
SHALL NOT USE A BOWL TO SCOOP ICE, SHALL HAVE AN HANDLE
DAL-4*43 Ventilation hood-prevent grease dripping−2

Base deductions−11 pts

Aug 23

Routine InspectionScore: 76

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
TCS food items shall be maintained at 41 F or less. Front reach in cooler and walk in cooler had food items temped between 46- 49F.
DAL-2*03 Food products not maintained at 135øF or above−5
Hot holding food items at grill was below 135F, shall be above 135F
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer was at 10 ppm (Cl), shall be between 50-100 ppm
DAL-4*19 One Inch Air Gap−5
Ice machine drain line shall have a 1 inch air gap

Basic (9)

−18 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
All food employees need food handler training
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
Walk - in cooler is not maintaining at 41F or below. Repair cooler ASAP
DAL-7*28 Do not exceed manuf. use by date−2
Discard expired/ use by food items
DAL-8*34 Exterior walls:protection−2
walls and ceilings shall be sealed and tight fittings
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal items away from food prep area
DAL-10*37 Food storage, prohibited areas under leaking water lines−2
Standing water in front of reach in cooler
DAL-11*42 Dirty nonfood contact surfaces−2
Rolling carts needs to be cleaned and sanitized
DAL-12*43 Light bulbs, light shields provided−2
Light bulbs missing in grill and walk in cooler. Front light bulbs needs cover
DAL-13*46 Enclosed toilet room w/self closing doors−2
Restroom doors shall be self closing. Dining area is too hot, measured at 94F. Shall be fixed within 48 hrs. Shall be at least 85F

Base deductions−38 pts

Jan 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items used according to law−5
Chlorine sanitizer buckets observed 200+ ppm-toxic range maintain between 50-100 ppm
DAL-5*10 Clean Sight and Touch−5
Inside walls of ice machine observed w/black mold-like substance accumulation

Basic (8)

−16 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed equipment/items in both hand sinks>utilize hand sinks for hand wash ONLY!
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all product inside WIC. Observed bucket of cut limes uncovered
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Remove cardboard shelf liner from bottom shelf in prep area
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide a covered trash can for women's restroom
DAL-7*45 Premises shall be maintained in good repair−2
Replace hot water valve for hand sink in back prep area
DAL-8*42 Dirty nonfood contact surfaces−2
Clean large orange fan
DAL-9*39 Equipment in good repair and proper adjustment.−2
Replace missing front panel of RIC
DAL-10*27 Cool TCS foods using proper methods−2
Observed 3 containers of beef and 1 container of tripas cooling under a large industrial fan. Cool product properly by separating to smaller portions and place in ice bath, etc to cool from 135 F - 70 F in 2 hrs then from 70 F to 41 F in 4 hrs. Maintain cooling logs/time stamps to confirm cooling parameters are reached

Base deductions−26 pts

May 22

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Replace partical board shelving with approved non-absorbent material.
DAL-2*42 Dirty nonfood contact surfaces−2
Large fan observed with dust accumulation.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage on prep table next to cuttingboard.
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*31 Individual, disposable towels−2
DAL-6*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-8*44 Receptacles tight fitting lids, doors, or covers−2

Base deductions−16 pts

Oct 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
cool product properly and maintain cooling logs indicating product is properly cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in an additional 4 hours(not to exceed 6 hours total). observed tripas cooling and documented at 96 degrees F without proof of time out of temp and that proper cooling parameters are being reached.

Basic (7)

−14 pts

DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*28 Do not exceed manuf. use by date−2
date mark all prepared product held longer than 24 hrs with USE BY DATE NOT TO exceed 7 days
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*43 Light bulbs, light shields provided−2
replace missing/broken light under vent hood.
DAL-7*45Floor, wall, ceiling - Exposed material−2
DAL-8*46 Covered waste receptacle for women's restroom−2

Base deductions−19 pts

Apr 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 A chemical sanitizer used: contact times criteria−5
DAL-3*19 Plumbing System Construction−5

Basic (3)

−6 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*31 Individual, disposable towels−2
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−21 pts

Oct 20

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*43 Light bulbs, light shields provided−2

Base deductions−11 pts

Mar 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 A chemical sanitizer used: contact times criteria−5

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−15 pts

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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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