What is Taqueria Charly #3's health inspection score?

Taqueria Charly #3 has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Charly #3 last inspected?

Taqueria Charly #3 was last inspected on February 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Charly #3 have?

Taqueria Charly #3 has 96 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Charly #3 safe to eat at?

Taqueria Charly #3 has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria Charly #3 serve?

Taqueria Charly #3 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Charly #3

Name: Taqueria Charly #3
Address: 9911 LAKE JUNE RD #D, Dallas, 75217
Rating: 34

9911 LAKE JUNE RD #D, Dallas

Data may be outdated — inspected 2/27/2024

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0Poor

Mexican•Pleasant Grove

Ranked #301 of 371 in Pleasant GroveBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Feb 27, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

9911 LAKE JUNE RD #D, Dallas, TX 75217

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

4 basic

Jun

Jan 2020

1 inspections

2 intermediate

10 basic

Jul 2020

1 inspections

7 basic

Jul

Jan 2021

1 inspections

2 intermediate

4 basic

Jul 2021

1 inspections

3 intermediate

10 basic

Jul

Jan 2022

1 inspections

2 intermediate

11 basic

Jul 2022

1 inspections

3 intermediate

8 basic

Jul

Feb 2023

1 inspections

2 intermediate

8 basic

Aug 2023

1 inspections

2 intermediate

7 basic

Aug

Feb 2024

1 inspections

3 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 84

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-5*19 Water & Plumbing in good repair- per code−5
flor drain clogged
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat stored above salsa

Basic (7)

−14 pts

DAL-1*43 Light bulbs, light shields provided−2
light bulbs
DAL-3*39 Store equipment & utensils in a clean, dry place−2
knife stored between prep tables
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles sit on prep tables
DAL-6*42 Dirty nonfood contact surfaces−2
clean cooler inside, shelves, gaskets, equipment/exterior
DAL-7*45 Premises shall be maintained in good repair−2
repair damaged ceiling tiles
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap at door
DAL-9*36 Wet wiping cloths shall be laundered daily.−2
laundry wet wiping cloth or store away from food/utensils

Base deductions−29 pts

Aug 23

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*19 Water & Plumbing in good repair- per code−5
missing pipe under sink, clog drain-clean
DAL-9*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
personal drinks (soda and water bottle) cold down in ice for human consumption

Basic (7)

−14 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*39 Cutting surfaces.−2
resurface cutting boards
DAL-3*31 Individual, disposable towels−2
observed missing paper towels
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles stored above prep tables
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers, freezer, caulk around 3 com sink
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-8*40 Reuse of single service articles−2
do not reuse single use articles

Base deductions−24 pts

Feb 23

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean ice machine
DAL-8*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers inside, shelves, gaskets, freezer
DAL-3*35 Jewelry Prohibition−2
jewelry not allowed
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-5*47 Handler-Certificate Not on site−2
keep food handler cards on site
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-7*34 Outer openings:closing holes, gaps−2
repair gaps on doors
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed knife in hand sink
DAL-10*43 Light bulbs, light shields provided−2
check light bulbs on vent a hood and reach in cooler

Base deductions−26 pts

Jul 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
clean ice machine
DAL-5*18 Toxic items stored above food/utensils−5
chemical bottle hang on 3 com sink with food in
DAL-8*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean coolers inside, gaskets
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles stored on prep tables
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-9*21 RFSM - Not On Site−2
manager with rfsm certificate
DAL-10*29 Mechanical holding unit, thermometer location−2
no thermometer in coolers
DAL-11*32 Damaged Equipment−2
cooler, and gaskets around cooler, replace cutting board

Base deductions−31 pts

Jan 22

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above cut onion in cooler
DAL-9*02 Cold Hold (41øF/45øF or below)−5
hot dog 55.6, tomato 55, onion/cilantro 55, chicken 49 degrees f

Basic (11)

−22 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*34 Outer openings:closing holes, gaps−2
repair gap at back and entrance doors
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
cloths under food containers
DAL-4*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, freezer
DAL-8*47 Handwashing signage−2
provide hand washing sign
DAL-10*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-11*46 Covered waste receptacle for women's restroom−2
provide in women restroom
DAL-12*31 Handwashing lavatory - used for other purpose−2
observed utensil in hand sink
DAL-13*39 Equipment in good repair and proper adjustment.−2
repair lid on cooler

Base deductions−32 pts

Jul 21

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
cooked Beef 51.6, pork 48 and 53.4, raw beef 51.6, onion and cilantro 63
DAL-12*01 Cooling -- total 6 hours, 135-41øF−5
Cooked beef, pork and salsa over 50 degrees for more than 10 hours cooling practice goes from 135-70 degrees in 2 hours and from 70 -41 degrees in 4 hours. maximum cooling time allowed 6 hours
DAL-13*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw food products ( meats ) stored above ready to eat product

Basic (10)

−20 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
large amounts of beans and meats stored in buckets. Use smaller portions.
DAL-3*34 Outer openings:closing holes, gaps−2
Gap in back door and flies in kitchen
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open beer and nut package in food prep area
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
Bulk food items missing labels
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
cooked food on floor behind stove
DAL-7*46 Covered waste receptacle for women's restroom−2
No covered bin in women's restroom
DAL-8*42 Dirty nonfood contact surfaces−2
Refrigerator gaskets soiled, dirty light shields and ceiling tiles
DAL-9*40 Reuse of single service articles−2
Foam containers used to store ready to eat foods in cold holding cooler
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
Utensils on floor
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Foam cup used to scoop food

Base deductions−35 pts

Jan 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
clog floor drain
DAL-6*10 Clean Sight and Touch−5
clean ice machine

Basic (4)

−8 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-2*39 Store equipment & utensils - avoid contamination−2
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets
DAL-5*34 Outer openings:closing holes, gaps−2
gap at doors

Base deductions−18 pts

Jul 20

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-3*39 Equipment in good repair and proper adjustment.−2
gaskets around cooler doors shall be repaired
DAL-4*42 Dirty nonfood contact surfaces−2
clean coolers inside, shelves, ice machine
DAL-5*47 Other Violations−2
floor drain-clean immediately, organize back room
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap at door
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor

Base deductions−14 pts

Jan 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
clean ice machine
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above rte food in small cooler

Basic (10)

−20 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
provide thermometers in coolers
DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers inside
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
food needs to be covered
DAL-5*46 Covered waste receptacle for women's restroom−2
provide in women restroom
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*21 RFSM - Not On Site−2
manager not on site
DAL-10*22 Handlers-Certificate Not On Site−2
all employees need get food handler cards
DAL-11*36 Cloths in-use for wiping between uses stored−2
wet cloths shall be stored in sanitizer bucket
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only

Base deductions−30 pts

Jun 19

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

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

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2

Base deductions−13 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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