What is Tacos EL Patron's health inspection score?

Tacos EL Patron has a SafeDine safety score of 49 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 EL Patron last inspected?

Tacos EL Patron was last inspected on August 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos EL Patron have?

Tacos EL Patron has 98 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos EL Patron safe to eat at?

Tacos EL Patron has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tacos EL Patron

Name: Tacos EL Patron
Address: 4291 DALLAS FT WORTH TPKE #170, Dallas, 75211
Rating: 49

4291 DALLAS FT WORTH TPKE #170, Dallas

Data may be outdated — inspected 8/7/2023

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0Poor

West Dallas

Ranked #265 of 356 in West Dallas

Improving

10 inspections

Last: Aug 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 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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4291 DALLAS FT WORTH TPKE #170, Dallas, TX 75211

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Violation Timeline

Oct 2019

2 inspections

8 intermediate

11 basic

Oct

Apr 2020

1 inspections

2 intermediate

5 basic

Oct 2020

1 inspections

2 intermediate

7 basic

Oct

Apr 2021

1 inspections

2 intermediate

10 basic

Oct 2021

1 inspections

1 intermediate

12 basic

Oct

Jun 2022

1 inspections

3 intermediate

12 basic

Aug 2022

1 inspections

2 intermediate

7 basic

Aug

Feb 2023

1 inspections

2 intermediate

7 basic

Aug 2023

1 inspections

1 intermediate

4 basic

Aug

Inspection History

10 records on file

9 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Sanitizer solution too strong>must be between 50-100 ppm Cl

Basic (4)

−8 pts

DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips to test concentration of chlorine
DAL-3*32 Equipment and Utensils Durability and Strength−2
Do not line table tops/equipment with Aluminum foil
DAL-4*39 Store equipment & utensils - avoid contamination−2
Do not store knives in between equipment
DAL-5*34 Pest control-routine inspections for−2
Gnats observed by onions

Base deductions−13 pts

Feb 23

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean the interiors of all coolers & freezers of all food debris
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical spray bottles with their contents

Basic (7)

−14 pts

DAL-3*21 Outfitter-Certified Food Manager−2
No food manager on site>next inspection if no food manager on site a citation will be issued
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips to test sanitizer solution>chlorine test strips
DAL-5*32 Equipment and Utensils Durability and Strength−2
Do not line shelves w/cardboard
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure all containers are covered
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean food debris on floor throughout kitchen
DAL-8*45 Premises shall be maintained in good repair−2
Replace broken hand soap dispenser immediately
DAL-9*39 Store equipment & utensils - avoid contamination−2
Do not store/keep utensils/equipment on floor

Base deductions−24 pts

Aug 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Concentration of sanitizer water of 3-compartment sink was at 0 ppm Cl
DAL-9*20 Grease Trap Tickets−5
No current grease trap available

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM on site
DAL-3*31 Handwashing lavatory - used for other purpose−2
Only use hand sink to wash hands, don't store anything in them
DAL-4*34 Pest control-routine inspections for−2
Flies seen during inspection
DAL-5*36 Cloths in-use for wiping between uses stored−2
Between use store wet wiping cloths in sanitizer solution
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food at least 6-inches off floor
DAL-7*42 Dirty nonfood contact surfaces−2
Clean inside of coolers/freezers
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Repaint floors so that they are smooth and easily cleanable

Base deductions−24 pts

Jun 22

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Must store chemical spray bottles away from food
DAL-4*14 Wash hands after all other activities−5
More hand washing required! cook observed changing tasks without washing hands
DAL-14*20 Grease Trap Tickets−5
Not provided

Basic (12)

−24 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM observed on site for inspection
DAL-3*36 Cloths in-use for wiping between uses stored−2
Properly store wet wiping towels
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
Floor observed with chipped paint
DAL-6*47 OTHER VIOLATIONS−2
Very hot in the kitchen area
DAL-7*27 Cooling method, criteria - placing the food in shallow pans−2
Observed food cooling at room temperature/large/deep
DAL-8*32 Approved Food Contact Equip.−2
Observed food in styrofoam cups-cooked food must be stored in food grade containers
DAL-9*39 Store equipment & utensils - avoid contamination−2
Don't store knives between food equipment/reach-in-coolers
DAL-10*31 Individual, disposable towels−2
No paper towels at back hand sink
DAL-11*42 Dirty nonfood contact surfaces−2
Clean vent-a-hood filters
DAL-12*34 Pest control-routine inspections for−2
Observed flies/gnats throughout the kitchen area
DAL-13*35 Hair Restraints effective−2
Food staff must wear proper hair restraints while handling food in restaurant
DAL-15*29 Food thermometers provided and accessible−2

Base deductions−39 pts

Oct 21

Routine InspectionScore: 80

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-8*14 When to wash hands as often as necessary during prep−5
No hand washing observed during inspection.

Basic (12)

−24 pts

DAL-1*45 Premises shall be maintained in good repair−2
Repair leak at 3 comp sink to eliminate standing water. Repair water leak at ice machine.
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
Large pans on floor.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks in designated area.
DAL-4*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
DAL-5*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-6*42 Dirty nonfood contact surfaces−2
Clean vent hood filters.
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Flies in kitchen area and gnats around back door.
DAL-9*21 RFSM - Not On Site−2
DAL-10*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at handwash sink.
DAL-11*32 Equipment and Utensils Durability and Strength−2
Do not store open food in white to-go bags. Must be food grade material.
DAL-12*33 Rinsing procedures - 3 compartment sink−2
Must set-up sink properly: wash, rinse and sanitize. Soap and bleach mixed together.
DAL-13*22 Accredited food handler certificate - 60 days−2

Base deductions−29 pts

Apr 21

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units with blood spills , food debris and soils deposits must be clean to avoid cross contamination in all areas all equipment dirty with food debris , grease accumulations and soils deposits must be clean to avoid cross contamination ice machine dirty with soils, mold and soils deposits meat machine dirty must be clean ans sanitize to avoid cross contamination must be clean to avoid cross contamination
DAL-11*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5
hermetic containers lids dirty must be clean to avoid cross contamination

Basic (10)

−20 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
cement floors with rough surfaces and cracks in all areas floors must be replace or repair to smooth and easy to clean surfaces in all areas
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas and floors under equipment dirty must be clean to avoid contamination walls dirty with spills and grease deposits must be clean to avoid cross contamination ceiling dirty with grease deposits, soils accumulations and drippings must be clean to avoid cross contamination
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
missing labeling cake packages information on food containers must be have proper labeling on prepackages containers in all areas
DAL-4*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers dirty in all areas must be clean to avoid cross contamination
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils, grease dripping and accumulations must be clean to avoid cross contamination
DAL-6*39 Equipment and Utensils Storage−2
unused equipment in all areas must be remove or maintain unused equipment in a dry and clean area to avoid contamination equipment must be maintain in a dry and clean area to avoid contamination
DAL-7*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
ice container at floor level all food containers and working containers mus be 6 inches out the floor level
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fruit flies activity observed must be contact pest management to eliminate pest
DAL-10*39 Equipment in good repair and proper adjustment.−2
shelving rust and oxidize inside cooler units must be replace or repair to proper condition missing drain stoppers on 3c sink using paper towels must be use correct equipment to avoid contamination
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marks on all food containers

Base deductions−30 pts

Oct 20

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*02 Outfitter-Food Temperatures (Cold).−5
cooler units not maintain proper food temperature all cooler units must be maintain food temperature of 40 F or below
DAL-9*10 Equipment and Utensils Cleaning-contamination−5

Basic (7)

−14 pts

DAL-1*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*39 Soiled linens storage−2
dirty linen in open container in back area with fruit flies must be keep in a close container with lid to avoid pest harboring
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be six inches floor level
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers on floor level must be have containers 6 inches outside the floor level
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
floors with rough and cracks surfaces must be repair or replace to a smooth and easy to clean surfaces
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with spills, drippings and grease accumulations must be clean to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing proper date marking on food containers must be have proper date or day marks on food containers

Base deductions−24 pts

Apr 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine.
DAL-2*18 Toxic items labeling-non original container−5
spray bottles

Basic (5)

−10 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed cups in sink.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 Linens and Napkins, Use Limitation−2
Do not use towels under cuttingboard.
DAL-6*45 Drying Mops-air dry−2
DAL-7*47 Conditions of Permit-in use of food equipment−2

Base deductions−20 pts

Oct 19

Follow-up InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with food debris and soils accumulations must be clean to avoid cross contamination
DAL-4*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
after clean must be sanitize during operational hours

Basic (2)

−4 pts

DAL-2*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have RFSM certification display on site
DAL-3*29 Sanitizing solutions, testing devices−2
zero concentration of sanitizing solution at sanitizer bucket must be at 100 ppm chlorine concentration on sanitizer bucket

Base deductions−14 pts

Oct 19

Routine InspectionScore: 64

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-7*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw food containers in top of cooked food containers must be separate raw food containers from cooked food containers inside cooler units
DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-9*06 Discard TCS if date marked exceeds temp & time−5
PIC must be discard expired dates food containers or not day or date marking to avoid cross contamination
DAL-11*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
equipment after been clean must be sanitize to avoid cross contamination
DAL-13*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-14*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty with soils accumulations, food debris, spills, stagnant water and blood must be clean and sanitize to avoid cross contamination

Basic (9)

−18 pts

DAL-1*24 Food Labeling- with common name of the food−2
missing food labels in food containers in all areas must be label food containers in all areas
DAL-2*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions on all areas must be have sanitizing solutions: 100 ppm chlorine concentration at sanitizer buckets 50 ppm chlorine concentration at 3c sink
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be 6 inches out the floor level
DAL-4*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking or expired date marking inside cooler units must be have proper date marking on all food containers
DAL-6*39 Cooking equipment free of encrusted grease−2
fryers and grills with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-10*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-12*21 RFSM - Not On Site−2
RFSM not on site during operational hours must be have present a RFSM during operational hours
DAL-15*37 Food shall be protected from cross contamination by protecting food containers that are received−2
food containers without proper lids or plastic covering inside cooler units must be have proper lids or covers in all food containers

Base deductions−48 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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