What is Taqueria EL Tocallo's health inspection score?

Taqueria EL Tocallo has a SafeDine safety score of 48 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 EL Tocallo last inspected?

Taqueria EL Tocallo was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Tocallo have?

Taqueria EL Tocallo has 77 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Tocallo safe to eat at?

Taqueria EL Tocallo has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria EL Tocallo serve?

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

Official Health Record

Taqueria EL Tocallo

Name: Taqueria EL Tocallo
Address: 527 SUNSET AVE, Dallas, 75208
Rating: 48

527 SUNSET AVE, Dallas

Data may be outdated — inspected 12/7/2023

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0Poor

Mexican•Oak Cliff

Better than 80% of mexican restaurants

Declining

8 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

29 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

Unsafe food source

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 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

527 SUNSET AVE, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

3 basic

Jan

Jul 2019

1 inspections

7 intermediate

8 basic

Aug 2019

1 inspections

4 intermediate

6 basic

Aug

Jan 2021

1 inspections

3 intermediate

8 basic

May 2022

1 inspections

6 intermediate

9 basic

May

Sep 2022

1 inspections

1 intermediate

9 basic

May 2023

1 inspections

5 basic

May

Dec 2023

1 inspections

2 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Dec 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Pork meat noted on top of vegetables (peppers), meats shall be on bottom rack
DAL-4*10 Other sanitizer use - manufacturer label direction−5
Need to follow guidelines for sanitizing dishes/pots using correct ppm

Basic (6)

−12 pts

DAL-1*34 Outer openings:closed,tight-fitting windows−2
Back door has a gap and needs to be sealed
DAL-2*45 Store maintenance equip away from food/food equip−2
Personal maintenance items , need to be properly stored from utensil rack
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
date mark cheese in cooler (RIC)
DAL-6*47 Other Violations−2
choke poster required to be visible
DAL-7*29 Sanitizing solutions, testing devices−2
Provide strips and thermometers
DAL-8*46 Covered waste receptacle for women's restroom−2
toilet for female RR needs paper towels and lid on receptacle

Base deductions−22 pts

May 23

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
tes
DAL-2*29 Sanitizing solutions, testing devices−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*45 Drying Mops-air dry−2
DAL-5*21 RFSM - Not On Site−2

Base deductions−10 pts

Sep 22

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Chemicals can not go above or next to food / utensils or prep surfaces

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
must register FMC course with the city
DAL-3*23 Water, Plumbing,& Waste Water - Pressure−2
water pressure at hand sink is to low. water not flowing
DAL-4*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purposes
DAL-5*22 Accredited food handler certificate - 60 days−2
need food handler cards
DAL-6*39 Keep utensils handles upright or protected−2
can not use a bowl as a scoop
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
flies seen throughout kitchen
DAL-8*45 Premises shall be maintained in good repair−2
replace cove base along wall
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
clean floor inside WIC detail clean grill and floor sink at handsink
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−23 pts

May 22

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-6*14 When to wash hands−5
LACK OF HANDWASHING
DAL-7*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 54*F, SOUR CREAM 49*F IN RIC
DAL-8*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-12*11 Food not re-served after being served or sold to consumer−5
DISCONTINUE RESERVING SALSA : SINGLE USE ONLY
DAL-13*12 Gloves Single Use−5
FAILURE TO CHANGE GLOVES
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-2*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-3*45 Lockers to be used to store personal items−2
PHONE STORED ON PREP TABLES
DAL-4*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD ITEMS IN NON ORIGINAL
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE FOR ALL
DAL-9*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-10*23 No Water−2
NO HOT WATER AT HANDSINK
DAL-11*21 RFSM - Not On Site−2
DAL-14*37 Food storage, prohibited areas under other sources−2
OBSERVED FOOD ITEMS AND DIRTY DISHES IN 3 COMP SINK

Base deductions−48 pts

Jan 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-6*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL
DAL-9*18 Toxic items stored above food/utensils−5
CHEMICAL STORED ABOVE SINGLE SERVICE

Basic (8)

−16 pts

DAL-10*32 Damaged Equipment−2
REMOVE RUST FROM FOOD EQUIPMENT
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS STORED IN DRY STORAGE AREA
DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-2*31 No soap at handsink−2
NO SOAP IN KITCHEN AND MEN RESTROOM
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE AND WITH CUSTOMER FOOD ITEMS
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLES STORED ON FLOOR
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST IN CUSTOMER VIEW
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−31 pts

Aug 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or dates to avoid cross contamination
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-8*18 Equipment and Utensils Multiuse Materials-safe−5
use recycle containers as food containers must be have commercial approved containers as food containers
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty with soils, litter, spills and stagnant water must be clean to avoid cross contamination food surfaces dirty with food debris and grease accumulations must be clean to avoid cross contamination door frames on all cooler units dirty must be clean all door frames of all cooler units

Basic (6)

−12 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside all cooler units rust and oxidize must be replace or repair to proper condition broken table at cooking
DAL-3*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-6*31 Individual, disposable towels−2
missing individual towels inside restrooms
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid contamination
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food and drinks inside cooler unit were customers food containers located must be dispose or remove all personal food from customers food containers

Base deductions−32 pts

Jul 19

Routine InspectionScore: 65

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-6*02 Outfitter-Food Temperatures (Cold).−5
RI cooler unit at 60 F front service area must be repair or replace to maintain proper food temperature
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
zero concentration of sanitizer solution on sanitizer bucket must be have 100 ppm Chlorine concentration during operational hours
DAL-11*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-12*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-13*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
all containers mixed with raw and cooked food inside cooler units must be have proper separation from raw and cooked food containers inside cooler units to avoid cross contamination
DAL-14*14 Gloves single use−5
cook use one single pair of gloves to avoid bare hand contact during operational hours must be have extra gloves to avoid cross contamination with CTS foods
DAL-15*19 Water & Plumbing in good repair- per code−5
hand sink separate from wall at men restroom must be repair to proper condition

Basic (8)

−16 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
fly activity observed must be contact pest management to eliminate pest and avoid cross contamination
DAL-3*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have food handler cards on site
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers must be have proper date mark on all food containers to avoid cross contamination
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler unit and behind cooking equipment dirty with stagnant water, grease accumulations and soils residues
DAL-8*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at 3 c sink and sanitizer bucket set up 3c sink with 50 ppm Chlorine concentration solution sanitizer bucket with 100 ppm Chlorine concentration solution
DAL-9*34 Outer openings:closing holes, gaps−2
holes on walls in kitchen area must be repair or replace to avoid cross contamination back exit door with gaps on frame door all holes or gaps must be repair to avoid cross contamination holes on men restroom must be cover to avoid pest harboring
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit

Base deductions−51 pts

Jan 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 Handlers-Certificate Not On Site−2
PROVIDE
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE BEVERAGE AND CELL PHONE STORED ON PREP TABLE AND CUTTING BOARD
DAL-3*47 Other Violations−2
HANG MOP OR STORE INVERTED WHEN NOT IN USE

Base deductions−6 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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