What is Taqueria EL Trompito's health inspection score?

Taqueria EL Trompito has a SafeDine safety score of 17 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 Trompito last inspected?

Taqueria EL Trompito was last inspected on September 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Trompito have?

Taqueria EL Trompito has 126 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Trompito safe to eat at?

Taqueria EL Trompito has a safety score of 17/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria EL Trompito

Name: Taqueria EL Trompito
Address: 1731 S BUCKNER BLVD #100, Dallas, 75217
Rating: 17

1731 S BUCKNER BLVD #100, Dallas

Data may be outdated — inspected 9/8/2023

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0Poor

Pleasant Grove

Ranked #338 of 371 in Pleasant Grove

Stable

10 inspections

Last: Sep 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.6

Avg Violations

32 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-83

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

1731 S BUCKNER BLVD #100, Dallas, TX 75217

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Violation Timeline

Jul 2020

1 inspections

2 intermediate

10 basic

Jul

Dec 2020

1 inspections

2 intermediate

10 basic

Jun 2021

1 inspections

3 intermediate

8 basic

Jun

Dec 2021

1 inspections

2 intermediate

10 basic

Jun 2022

1 inspections

4 intermediate

11 basic

Jun

Jul 2022

1 inspections

3 intermediate

12 basic

Aug 2022

1 inspections

1 intermediate

8 basic

Aug

Feb 2023

1 inspections

3 intermediate

9 basic

Aug 2023

1 inspections

5 intermediate

10 basic

Aug

Sep 2023

1 inspections

3 intermediate

10 basic

Inspection History

10 records on file

3 Follow-up7 Routine

Sep 23

Follow-up InspectionLatestScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
check plumbing in restroom-follow up on Monday
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chorizo and beef store above rte food
DAL-13*20 Grease Trap Tickets−5
provide new grease trap date

Basic (10)

−20 pts

DAL-2*31 Individual, disposable towels−2
no paper towels at back hand sink
DAL-3*39 Cutting surfaces.−2
resurface cutting board
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-5*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-6*45 Lockers to be used to store personal items−2
store personal items away from the clean utensils/food
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles store away from the customer food-designated area
DAL-8*43 Light bulbs, light shields provided−2
provide missing light shield, light bulb on vent a hood
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-11*47 Handwashing signage−2
provide hand washing sign
DAL-12*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers

Base deductions−35 pts

Aug 23

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
avoid contamination between raw ground meat and vegetables store vegetables above raw meat in the wic
DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*10 Sanitization after Cleaning−5
sanitization required after washing utensils
DAL-8*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-13*02 Cold Hold (41øF/45øF or below)−5
cheese 50.4 degrees f

Basic (10)

−20 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
utensils in hand sink-last warning
DAL-3*22 Accredited food handler certificate - 60 days−2
provide food handler certificates -last warning
DAL-4*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, shelves
DAL-5*43 Light bulbs, light shields provided−2
missing light shield
DAL-9*45 Premises shall be maintained in good repair−2
repair damaged wall behind sink
DAL-10*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink when you washed dishes
DAL-11*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food
DAL-14*34 Pest control-routine inspections for−2
observed flies
DAL-15*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−45 pts

Feb 23

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-10*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above rte food in reach in cooler raw meat stored above jalapenos in walk in cooler

Basic (9)

−18 pts

DAL-1*43 Light bulbs, light shields provided−2
missing light shield replace broken light shield
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor-observed food sit on floor
DAL-4*21 RFSM - Not On Site−2
rfsm certificate not provide
DAL-5*31 Individual, disposable towels−2
provide paper towels
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, gaskets
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-8*39 Store all equipment & utensil covered or inverted−2
invert to go boxes
DAL-9*34 Pest control-routine inspections for−2
observed fruit flies in back room
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−33 pts

Aug 22

Follow-up InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (8)

−16 pts

DAL-1*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips last warning
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed cloths in hand sink
DAL-4*39 Cutting surfaces.−2
resurface cutting boards
DAL-5*47 Handwashing signage−2
provide hand washing sign
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean ceiling tiles, clean floor
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-9* 21 RFSM notify 10 days & replacement in 45 days−2
new manager-got her serv safe on 7/23/2022. Apply for rfsm certificate within 45 days

Base deductions−21 pts

Jul 22

Follow-up InspectionScore: 67

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
hot dog 48.6 degrees f
DAL-10*18 Toxic items stored above food/utensils−5
chemical spray bottles stored above tortilla
DAL-11*10 Sanitization after Cleaning−5
sanitization required after washing utensils

Basic (12)

−24 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-2*42 Dirty nonfood contact surfaces−2
clean coolers,
DAL-3*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed metal container with food in hand sink
DAL-6*32 Damaged Equipment−2
cooler 54 degrees f
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*21 RFSM - Not On Site−2
manager not site certificate expired
DAL-9*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink in this way wash rinse sanitize air dry
DAL-12*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed box with tortillas sit on floor
DAL-14*34 Insect control devices-not over food/food prep−2
insect device above prep table
DAL-15*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing food under running water, no standing water

Base deductions−39 pts

Jun 22

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*18 Toxic items labeling-non original container−5
provide label for chemical spray bottle
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination in walk in cooler raw meat stored above tomatoes
DAL-7*20 Grease Trap Tickets−5
provide new grease trap ticket
DAL-11*14 Cleaning procedure--steps Improper drying method−5
use paper towels to dry hands not wet wiping cloth

Basic (11)

−22 pts

DAL-1*21 RFSM - Not On Site−2
manager not on site and certificate expired-Last Warning
DAL-2*45 Premises shall be maintained in good repair−2
repair damaged cove base
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
repair broken gaskets around cooler doors
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open personal drinks separate from customer food
DAL-8*42 Dirty nonfood contact surfaces−2
clean shelves, coolers, gaskets, table
DAL-9*22 Accredited food handler certificate - 60 days−2
employee needs food handler card
DAL-10*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-12*34 Remove dead/trapped pests−2
insect device above prep table shall be removed
DAL-13*47 Handwashing signage−2
provide hand washing sign
DAL-14*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only

Base deductions−42 pts

Dec 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw food product stored above rte food

Basic (10)

−20 pts

DAL-1*47 Handwashing signage−2
provide hand washing sign
DAL-3*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-4*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor-store food 6 inches off the ground
DAL-7* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate
DAL-8*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves, coolers
DAL-11*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-12*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−30 pts

Jun 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*18 Toxic items stored above food/utensils−5
windex stored above utensils and food
DAL-8*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat above drinks in wic and ric

Basic (8)

−16 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 Sanitizing solutions, testing devices−2
sanitizer test strips
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-4*31 No soap at handsink−2
provide
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process cold running water not standing water
DAL-10*47 Handwashing signage−2
provide handwashing sign
DAL-11*42 Dirty nonfood contact surfaces−2
clean coolers, sink

Base deductions−31 pts

Dec 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken, raw beef stored above rte food
DAL-6*20 Grease Trap Tickets−5
provide grease trap ticket

Basic (10)

−20 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*39 Store equipment & utensils - avoid contamination−2
knife stored between coolers
DAL-3*35 Jewelry Prohibition−2
jewelry not allowed, except simple wedding band
DAL-5*31 Individual, disposable towels−2
provide
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
cloth under meat
DAL-8*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-9*22 Accredited food handler certificate - 60 days−2
obtain food handler cards
DAL-10*29 Sanitizing solutions, testing devices−2
provide test strips
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep food 6 inches off the floor
DAL-12*42 Dirty nonfood contact surfaces−2
clean coolers insid

Base deductions−30 pts

Jul 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs stored above bacon

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-4*31 Handwashing lavatory - used for other purpose−2
do not use hand sink as storage
DAL-5*39 Keep utensils handles upright or protected−2
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
broken ice scoop
DAL-8*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-9*47 Handwashing signage−2
provide
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor (tortillas)
DAL-12*42 Ventilation hood systems−2
clean vent a hood

Base deductions−30 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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