What is Taqueria Charly's health inspection score?

Taqueria Charly has a SafeDine safety score of 56 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 last inspected?

Taqueria Charly was last inspected on February 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Charly have?

Taqueria Charly has 31 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Charly safe to eat at?

Taqueria Charly has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria Charly serve?

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

Official Health Record

Taqueria Charly

Name: Taqueria Charly
Address: 12516 E NORTHWEST HWY #100, Dallas, 75228
Rating: 56

12516 E NORTHWEST HWY #100, Dallas

Data may be outdated — inspected 2/22/2024

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0Fair

Mexican•East Dallas

Ranked #273 of 424 in East DallasBetter than 84% of mexican restaurants

Declining

10 inspections

Last: Feb 22, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

3.1

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

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-14 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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12516 E NORTHWEST HWY #100, Dallas, TX 75228

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Violation Timeline

Feb 2020

1 inspections

2 intermediate

4 basic

Feb

May 2020

1 inspections

Oct 2020

1 inspections

Oct

Apr 2021

1 inspections

1 intermediate

1 basic

Aug 2021

1 inspections

2 basic

Aug

Jan 2022

1 inspections

1 intermediate

6 basic

Jul 2022

1 inspections

4 basic

Jul

Jan 2023

1 inspections

1 basic

Jul 2023

1 inspections

3 basic

Jul

Feb 2024

1 inspections

4 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 84

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-2*18 Use toxic according to manufacturer direction−5
sanitizing bucket shall be at 50- 100ppm Cl
DAL-3*08 Specifications for Receiving temperature at 41øF or less−5
sour cream received at 67.1F
DAL-5*03 Food products not maintained at 135øF or above−5
Rice observed at 127.5F , shall be at 135F or more
DAL-6*02 Cold Hold (41øF/45øF or below)−5
mayo observed at 46.2 F , shall be at 41F or below

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - accessible−2
hand sink is blocked by waste bin, shall be moved
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
aluminum sheet under food needs to be removed and use a liner

Base deductions−24 pts

Jul 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
A CERTIFIED FOOD MANAGER SHALL BE PRESENT AT ALL HOURS OF OPERATION
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE BEVERAGE OBSERVED ON CUTTING BOARD IN FOOD PREP AREA
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
FLOOR BEHIND AND UNDER EQUIPMENT OBSERVED W/ PRODUCT DEBRIS ACCUMULATION

Base deductions−6 pts

Jan 23

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
PIC WITH NO CERTIFICATE

Base deductions−2 pts

Jul 22

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
EXPIRED FOOD HANDLER Certificate
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORE ON FLOOR UNDER STORAGE SHELF IN WIC
DAL-3*42 Dirty nonfood contact surfaces−2
DIRTY FAN COVER AND STORAGE SURFACE
DAL-4*29 Food thermometers provided and accessible−2
NO THERMOMETER IN DEEP FREEZER

Base deductions−8 pts

Jan 22

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*14 When to wash hands before donning new gloves−5
NO HAND WASH BEFORE PUTTING ON GLOVES

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH SORE UNDER CUTTING BOARD
DAL-2*42 Dirty nonfood contact surfaces−2
FLOOR DIRTY
DAL-4*37 Equipment reassembled - protect food contact surf.−2
DIRTY FOOD CONTACT SURFACE SUCH AS FOOD HOT HOLD COVER ALL DIRTY
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
FOOD NOT DATE MARK
DAL-6*24 Food Labeling- with common name of the food−2
FOOD CONTAINERS NOT LABEL
DAL-7*21 RFSM - Not On Site−2

Base deductions−17 pts

Aug 21

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORE N FLOOR IN WIC
DAL-2*24 Food Labeling- with common name of the food−2
FOOD NOT LABEL WITH COMMON NAME

Base deductions−4 pts

Apr 21

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*14 Gloves single use−5
employee should be educated on when to change glove. keep using same glove over and over

Basic (1)

−2 pts

DAL-1*42 Dirty nonfood contact surfaces−2
rusted table surface in kitchen

Base deductions−7 pts

Oct 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

May 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Feb 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*14 Gloves single use−5
employee's should was hands before changing gloves when task is change.
DAL-5*10 Sanitization after Cleaning−5
sanitizer dishes after washing in 3 compartment

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
wiping cloth store on prep food.
DAL-2*29 Food thermometers provided and accessible−2
provide thermometer in wic
DAL-4*33 Warewashing equipment, clean solutions.−2
set up three compartment sink during dish cleaning
DAL-6*47 Other Violations−2
no towels under cutting board

Base deductions−18 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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