What is Taqueria Los Altos DE Jalisco's health inspection score?

Taqueria Los Altos DE Jalisco has a SafeDine safety score of 54 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 Los Altos DE Jalisco last inspected?

Taqueria Los Altos DE Jalisco was last inspected on May 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Los Altos DE Jalisco have?

Taqueria Los Altos DE Jalisco has 76 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Los Altos DE Jalisco safe to eat at?

Taqueria Los Altos DE Jalisco has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria Los Altos DE Jalisco

Name: Taqueria Los Altos DE Jalisco
Address: 3701 W NORTHWEST HWY #302, Dallas, 75220
Rating: 54

3701 W NORTHWEST HWY #302, Dallas

Data may be outdated — inspected 5/15/2023

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0Fair

Northwest Dallas

Ranked #247 of 430 in Northwest Dallas

Stable

9 inspections

Last: May 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

35 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

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) which is computed during our regular data sync.

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

3701 W NORTHWEST HWY #302, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

7 basic

Apr

May 2019

1 inspections

3 intermediate

8 basic

Nov 2019

1 inspections

3 intermediate

3 basic

Nov

May 2020

1 inspections

6 basic

Dec 2020

1 inspections

1 intermediate

6 basic

Dec

Jun 2021

1 inspections

4 intermediate

8 basic

Jan 2022

1 inspections

3 intermediate

5 basic

Jan

Jul 2022

1 inspections

2 intermediate

5 basic

May 2023

1 inspections

2 intermediate

6 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*19 Water & Plumbing in good repair- per code−5
leaky pipe under the 3 compartment sink
DAL-6*02 Cold Hold (41øF/45øF or below)−5
WIC reading 54 should be 41 degrees F or below (onions sliced 50)

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean counter, gaskets, and inside the Reach in freezer
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
store food items with cover/lid to avoid contamination
DAL-3*43 Light bulbs, light shields provided−2
repair/replace light bulb under the vent
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items that have been there for more than 24 hours
DAL-7*27 Cooling, heating, and holding capacities. Equipment−2
WIC should be at 41 degrees F or below (reading 54 degrees F)
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide covered trash can for female products in restroom

Base deductions−22 pts

Jul 22

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Interior of reach in cooler, knife
DAL-4*19 Water & Plumbing in good repair- per code−5
Pipe leak under hand sink in mens restroom

Basic (5)

−10 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-3*27 Cooling method, criteria - using ice bath−2
DAL-5*36 Wet wiping cloths shall be laundered daily.−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*22 Accredited food handler certificate - 60 days−2

Base deductions−20 pts

Jan 22

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine sanitizer weak at 3 comp sink
DAL-4*20 Grease Trap Tickets−5
Grease trap must be cleaned every 3 months. Last cleaned 09/02/15
DAL-7*03 Food products not maintained at 135øF or above−5

Basic (5)

−10 pts

DAL-1*44 Trash can provided for papertowel waste−2
DAL-2*21 RFSM - Not On Site−2
DAL-5*31 Handwashing lavatory - accessible−2
DAL-6*47 Handler-Certificate Not on site−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−25 pts

Jun 21

Routine InspectionScore: 76

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Cooked rice stored on counter top.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Cl in three compartment sink less than 10ppm
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Broken egg on vegetables in walk-in
DAL-10*03 Food products not maintained at 135øF or above−5
Cooked rice held at 81'F

Basic (8)

−16 pts

DAL-2*27 Cooling method, criteria - using ice bath−2
Cooked rice left on counter top.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Fix paper towel holders and bottom of freezer
DAL-6*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
Clean trash around dumpster
DAL-7*47 Handler-Certificate Not on site−2
Did not have food handlers certificates
DAL-8*21 RFSM - Not On Site−2
RFSM was not on site when we arrived.
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
No thermometer in under counter cooler
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
Food stored in walk-in for more than 7 days
DAL-12*37 Food, utensils & equip under other sources−2
Cup without handle used to scoop items in walk-in and front cooler. Hose from service sink was running into three compartment sink.

Base deductions−36 pts

Dec 20

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw bacon over pico in reach in cooler

Basic (6)

−12 pts

DAL-1*47 Handler-Certificate Not on site−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*44 Trash can provided for papertowel waste−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair paper towel dispenser unit, also repair damaged panel of reach in freezer
DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−17 pts

May 20

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair paper towel dispenser unit
DAL-4*37 Food, utensils & equip under other sources−2
Hose from service sink in 3 comp sink
DAL-5*29 Thermometer calibrated to ensure accuracy−2
DAL-6*22 Handlers-Certificate Not On Site−2

Base deductions−12 pts

Nov 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine sanitizer concentration observed at 0 ppm
DAL-3*10 Clean Sight and Touch−5
Interior of microwave
DAL-4*02 Untreated shell eggs need to be at 45§F or <−5

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*29 Sanitizing solutions, testing devices−2

Base deductions−21 pts

May 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed lettuce and raw jalapenos stored under raw fish.
DAL-2*10 Sanitization after Cleaning−5
No sanitizer in 3-comp setup.
DAL-3*14 When to wash hands before donning new gloves−5
Wash hands before putting on gloves

Basic (8)

−16 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark prepared food no more than 7 days. No date marking observed.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use shopping bags for food storage.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Keep wiping cloths in sanitizer bucket.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC and RIC
DAL-8*42 Dirty nonfood contact surfaces−2
Clean walls and floor, clean dripping grease in vent hood, clean gaskets
DAL-9*45 Premises shall be maintained in good repair−2
Repair gaskets in WIC, Repair floor tiles, repair pipes.
DAL-10*46 Covered waste receptacle for women's restroom−2
Provide cover for trash in womens' restroom
DAL-11*41 Food storage containers, identified with common name of food.−2
Label food containers with common name.

Base deductions−31 pts

Apr 19

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-4*14 When to wash hands after handling soiled equip/utensil−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
raw eggs 78F
DAL-8*18 Restricted use pesticides−5
RAID unapproved product in food establishment.
DAL-10*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Beans stored beside raw beef.

Basic (7)

−14 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls throughout.
DAL-3*45 Lockers to be used to store personal items−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*32 Equipment and Utensils Multiuse Materials durable−2
Do not store food in to-go bags.
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−34 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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