What is Tacos Y Mas's health inspection score?

Tacos Y Mas has a SafeDine safety score of 51 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 Y Mas last inspected?

Tacos Y Mas was last inspected on June 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos Y Mas have?

Tacos Y Mas has 90 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos Y Mas safe to eat at?

Tacos Y Mas has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tacos Y Mas serve?

Tacos Y Mas serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tacos Y Mas

Name: Tacos Y Mas
Address: 4123 CEDAR SPRINGS RD 105, Dallas, 75219
Rating: 51

4123 CEDAR SPRINGS RD 105, Dallas

Data may be outdated — inspected 6/6/2023

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0Fair

Mexican•Oak Lawn

Ranked #244 of 311 in Oak LawnBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Jun 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-13 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

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

4123 CEDAR SPRINGS RD 105, Dallas, TX 75219

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

6 basic

Nov

May 2019

1 inspections

2 intermediate

5 basic

Dec 2019

1 inspections

3 intermediate

4 basic

Dec

May 2020

1 inspections

3 intermediate

8 basic

Dec 2020

1 inspections

3 intermediate

7 basic

Dec

Apr 2021

1 inspections

3 intermediate

7 basic

Oct 2021

1 inspections

5 intermediate

8 basic

Oct

Nov 2021

1 inspections

1 intermediate

7 basic

Dec 2022

1 inspections

8 basic

Dec

Jun 2023

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
Service grease trap every 90 days. Maintain manifest on file to present upon inspection

Basic (6)

−12 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the clean up of bodily fluids &/or Bloodborne Pathogen Spill kit
DAL-3*31 Handwashing lavatory - accessible−2
Observed hand sink obstructed with equipment inside
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee eating on prep table next to cutting board
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside tall RIC units
DAL-6*39 Store equipment & utensils in a clean, dry place−2
Observed ice scoop stored on top of ice machine-store-on/in clean & sanitized surface
DAL-7*47 Handwashing signage−2
Provide proper hand sink signs for all hand sinks

Base deductions−17 pts

Dec 22

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*27 Cool TCS foods using proper methods−2
DAL-2*32 Maintain in Good Repair−2
repair gaskets
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
Store scoops in a manner to avoid contamination
DAL-6*40 Reuse of single service articles−2
Cup used as scoop
DAL-7*47 Other Violations−2
Remove menu hanging above make line
DAL-8*45 Lockers to be used to store personal items−2

Base deductions−16 pts

Nov 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
Must have grease trap ticket available

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Must have RFSM available during all serving hours
DAL-3*31 Individual, disposable towels−2
Hand wash sink at bar missing paper towels
DAL-4*32 Damaged Equipment−2
Ice machine damaged, missing top panel
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Must clean soiled floors and ceiling
DAL-6*45 Premises shall be maintained in good repair−2
Must close gaps in ceiling tiles
DAL-7*46 Physical Facilities Premises−2
Must clean restroom
DAL-8*47 Handwashing signage−2
Missing hand wash sign at bar hand sink

Base deductions−19 pts

Oct 21

Routine InspectionScore: 72

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw eggs above and next to vegetables
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket at 0 ppm
DAL-3*14 When to wash−5
Employees must wash hands when switching tasks
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Employee touched quesadilla with bare hands
DAL-5*20 Grease Trap Tickets−5
No grease trap ticket available

Basic (8)

−16 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM available
DAL-7*22 Accredited food handler certificate - 60 days−2
No food handlers available
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Food In coolers missing date marks
DAL-9*29 Food thermometers provided and accessible−2
Missing food thermometers
DAL-10*32 Damaged Equipment−2
Damaged reach in cooler and stove
DAL-11*35 Hair Restraints effective−2
Missing hair restraints
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
tortillas on floor in office
DAL-13*45 Premises shall be maintained in good repair−2
Gaps in walls in kitchen

Base deductions−41 pts

Apr 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Eggs stored beside ready to eat foods (peppers)
DAL-2*10 Clean Sight and Touch−5
Clean can opener
DAL-8*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store onions off of floor
DAL-4*45 Premises shall be maintained in good repair−2
Broken tiles, exposed walls and ceiling
DAL-5*39 Store all equipment & utensil covered or inverted−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
Sanitation bucket stored in hand wash sink
DAL-7*42 Dirty nonfood contact surfaces−2
Keep surfaces clean (e.g., walls behind cooking stoves)
DAL-9*32 Maintain in Good Repair−2
replace RIC gaskets
DAL-10*21 RFSM - Not On Site−2

Base deductions−29 pts

Dec 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
Maintain cold holding at 41 or below
DAL-8*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs below ready to serve items in RIC
DAL-9*10 Clean Sight and Touch−5
clean can opener

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Clean reach in cooler interior
DAL-2*45 Premises shall be maintained in good repair−2
Repair exit door
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover foods (RIC)
DAL-4*38 Thawing. under running water criteria−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*32 Maintain in Good Repair−2
Repair sliding door (RIC)
DAL-10*21 RFSM - Not On Site−2

Base deductions−29 pts

May 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
provide new date
DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-6*02 Untreated shell eggs need to be at 45§F or <−5
untreated shelled eggs 71.9 degrees f

Basic (8)

−16 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
clean equipment
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, shelves,
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-7*47 Handwashing signage−2
provide
DAL-8*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no standing water
DAL-9*22 Handlers-Certificate Not On Site−2
employees need to get food handler cards
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedure about vomiting/diarrhea event

Base deductions−31 pts

Dec 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
dirty can opener blade buildup in ice machine
DAL-5*14 When to wash hands before donning new gloves−5
must wash hands before putting on new gloves
DAL-6*20 Grease Trap Tickets−5
no grease trap tickets in the last 90 days

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
front hand sink blocked by cleaning bucket
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks on prep surface and above food
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food in the walkin- loosely if cooling
DAL-7*45 Premises shall be maintained in good repair−2

Base deductions−23 pts

May 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*20 Grease Trap Tickets−5
NOT AVAILABLE DURING INSPECTION- SEND MOST RECENT COPY
DAL-7*02 Cold Hold (41øF/45øF or below)−5
RAW EGG 48 DEGREE F

Basic (5)

−10 pts

DAL-1*47 Handwashing signage−2
AT FRONT HAND SINK
DAL-2*39 Store equipment & utensils in a clean, dry place−2
CAN NOT STORE KNIVES IN BETWEEN EQUIPMENT
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVERED IN WIC
DAL-5*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-6*31 Handwashing lavatory - used for other purpose−2
BUCKET STORED INSIDE FRONT HAND SINK-COS

Base deductions−20 pts

Nov 18

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
MUST HAVE ON SITE
DAL-3*02 Cold Hold (41øF/45øF or below)−5
RAW SHELLED EGG 60 DEGREE F
DAL-8*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-2*43 Light 20 foot : Reach-in cooler−2
IN WIC OUTSIDE
DAL-4*39 Store equipment & utensils in a clean, dry place−2
STORAGE OF UTENSILS IN CRACKS OF EQUIPMENT
DAL-5*47 Handwashing signage−2
AT FRONT HAND SINK
DAL-6*21 RFSM - Not On Site−2
REGISTER WITH THE CITY
DAL-7*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK BINS
DAL-9*29 Food thermometers provided and accessible−2
NEED THERMOMETER IN RIC WITH CHEESE

Base deductions−27 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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