What is Tacos Y Tortas EL Cacheton's health inspection score?

Tacos Y Tortas EL Cacheton has a SafeDine safety score of 68 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 Tortas EL Cacheton last inspected?

Tacos Y Tortas EL Cacheton was last inspected on February 1, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos Y Tortas EL Cacheton have?

Tacos Y Tortas EL Cacheton has 46 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos Y Tortas EL Cacheton safe to eat at?

Tacos Y Tortas EL Cacheton has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tacos Y Tortas EL Cacheton serve?

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

Official Health Record

Tacos Y Tortas EL Cacheton

Name: Tacos Y Tortas EL Cacheton
Address: 1050 N WESTMORELAND RD #429, Dallas, 75211
Rating: 68

1050 N WESTMORELAND RD #429, Dallas

Data may be outdated — inspected 2/1/2024

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0Fair

Mexican•West Dallas

Ranked #89 of 356 in West DallasBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Feb 1, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

27 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 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

1050 N WESTMORELAND RD #429, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

4 intermediate

1 basic

Feb

Sep 2019

1 inspections

2 intermediate

4 basic

Apr 2020

1 inspections

2 intermediate

3 basic

Apr

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

1 intermediate

6 basic

Apr

Oct 2021

1 inspections

2 intermediate

5 basic

Jun 2022

1 inspections

1 intermediate

3 basic

Jun

Jan 2023

1 inspections

2 basic

Aug 2023

1 inspections

2 basic

Aug

Feb 2024

1 inspections

1 intermediate

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
When putting/arranging foods in cooler ensure that raw meat is not over ready-to-eat food items (lettuce, cook meats)

Base deductions−5 pts

Aug 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - allow convenient−2
No an adequate number of hand sinks available to wash hands
DAL-2*45 Premises shall be maintained in good repair−2
Fix clogged hand sink in kitchen

Base deductions−4 pts

Jan 23

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate/distinguish personal food from food for sale
DAL-2*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles

Base deductions−4 pts

Jun 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed window spray bottle (storage shelf/

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal food items in food prep area
DAL-3*24 Food Labeling- with common name of the food−2
Label food spray bottles/drink dispensers
DAL-4*39 Keep utensils handles upright or protected−2
Store clean utensils with handles faced up

Base deductions−11 pts

Oct 21

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Chopped beef observed at 65 degrees / room temperature
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizing solution bucket at 3 sink over 200 ppm- must be at least 50-100 ppm

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label drinking dispensers ( horchata /etc )
DAL-2*27 Cooling method, criteria - placing the food in shallow pans−2
OBserved cool chicken must be cooled correctly- small shallow containers
DAL-4*40 Reuse of single service articles−2
Do not re-use single use containers / use commercial
DAL-5*42 Dirty nonfood contact surfaces−2
Remove grease build up at the side of the grill
DAL-6*45 Premises shall be maintained in good repair−2
Repair leak at the 3 compartment sink

Base deductions−20 pts

Apr 21

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
cooler unit back area with spills, food debris and grease accumulations must be clean to avoid cross contamination cooking equipment with grease accumulations must be clean and sanitize all areas to avoid cross contamination

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
ceiling tiles bulge and with water marks must be replace or repair to proper condition
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood filters dirty with encrusted grease and soils deposits must be clean and sanitize to avoid cross contamination
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment must be clean
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors under shelving area dirty with soils and food debris must be clean to avoid contamination walls at vent hood area with spill grease and drippings must be clean to avoid cross contamination
DAL-6*44 Soiled receptacles and waste handling units cleaned−2
drainage cover receptacles dirty with soils and food debris must be clean to avoid cross contamination
DAL-7*34 Outer openings:closing holes, gaps−2
ceiling tiles with holes on dining area must be replace or repair to proper condition

Base deductions−17 pts

Oct 20

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health polices and procedures
DAL-7*18 Medicines labeled and stored properly−5
medicines on food shelving preparation area must be remove and keep in a properly store area

Basic (5)

−10 pts

DAL-1*27 Cooling method, criteria - using ice bath−2
food containers not submerge on ice bath must be have food containers submerge inside ice bath
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
lights shields dirty with dead pest and soils accumulations must be clean to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on all food containers
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures / spill kit
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizer bucket on front area must be have sanitizer bucket at: 100 ppm chlorine concentration

Base deductions−20 pts

Apr 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW STEAK STORED ABOVE RTE SAUCES IN RIC
DAL-2*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*21 RFSM - Not On Site−2

Base deductions−16 pts

Sep 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store same level tomato, lettuce
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers in cooler
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−18 pts

Feb 19

Routine InspectionScore: 87

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese 50'f, ham 46'f
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs, meat store next to bell pepper and above lettuce observed raw beef store next to raw chicken
DAL-4*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food container

Basic (1)

−2 pts

DAL-5*36 Cloths in-use for wiping between uses stored−2

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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