What is Taqueria Pinocho's health inspection score?

Taqueria Pinocho has a SafeDine safety score of 65 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Pinocho last inspected?

Taqueria Pinocho was last inspected on May 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Pinocho have?

Taqueria Pinocho has 62 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Pinocho safe to eat at?

Taqueria Pinocho has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria Pinocho serve?

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

Official Health Record

Taqueria Pinocho

Name: Taqueria Pinocho
Address: 118 S CARROLL AVE, Dallas, 75226
Rating: 65

118 S CARROLL AVE, Dallas

Data may be outdated — inspected 5/19/2023

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0Fair

Mexican•Deep Ellum

Ranked #126 of 270 in Deep Ellum

Stable

9 inspections

Last: May 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 71/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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

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118 S CARROLL AVE, Dallas, TX 75226

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Violation Timeline

Feb 2019

1 inspections

6 basic

Feb

Aug 2019

1 inspections

4 intermediate

7 basic

Feb 2020

1 inspections

4 intermediate

4 basic

Feb

Sep 2020

1 inspections

2 intermediate

4 basic

Apr 2021

1 inspections

3 intermediate

8 basic

Apr

Oct 2021

1 inspections

3 intermediate

3 basic

Mar 2022

1 inspections

6 basic

Mar

Nov 2022

1 inspections

4 basic

May 2023

1 inspections

1 intermediate

3 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Store items in cooler according to final cook temp

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE food
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Do not use cardboard in kitchen
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Seal back door properly

Base deductions−11 pts

Nov 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Damaged Equipment−2
Fix door on RIC
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Seal door where no light is visible through cracks when closed
DAL-3*38 Thawing. under running water criteria -thawed RTE <41F−2
Thaw chicken in cooler or under running water
DAL-4*45 Premises shall be maintained in good repair−2
Replace broken/missing lights with shielded lights

Base deductions−8 pts

Mar 22

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all RTE food kept longer than 24 hrs
DAL-2*34 Windows or doors protected against the entry criteria - mesh size−2
Fix mesh screen at back door
DAL-3*38 Thawing. Under refrigeration−2
Use proper thawing method
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk food containers
DAL-5*42 Dirty nonfood contact surfaces−2
Clean small plates from floor
DAL-6*45 Premises shall be maintained in good repair−2
Replace/fix gasket on RIC

Base deductions−12 pts

Oct 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical bottles
DAL-3*19 Water & Plumbing in good repair- per code−5
Fix drain at prep sink

Basic (3)

−6 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all RTE food
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No ash tray over prep table
DAL-6*45 Premises shall be maintained in good repair−2
Fix gasket on RIC

Base deductions−21 pts

Apr 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed large pot of refried beans out at room temperature. Must cool food down correctly. Observed beans cooling/covered inside cooler.
DAL-2*10 Clean Sight and Touch−5
Detail clean interior of all reach-in-coolers(heavy build-up seen).
DAL-4*18 No reuse of toxics container for food storage−5
Clorox container used as a scoop.

Basic (8)

−16 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide diarrhea/vomit policy.
DAL-5*22 Accredited food handler certificate - 60 days−2
Observed expired food handler cards. All food staff must be trained in food safety.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemark all ready to eat foods stored inside reach-in-coolers(sliced tomatoes/rolled tacos).
DAL-7*40 Reuse of single service articles−2
Do not reuse single use containers.
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
Back door is not rodent proof. Daylight seen around the door.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Store wet wiping towels in sanitizing solution when not used.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean the floors under and around equipment.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all drink containers with common name.

Base deductions−31 pts

Sep 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DAL-2*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−18 pts

Feb 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
ROASTED CHICKEN 98 DEGREE F
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items labeling for original container−5
RELABEL SPRAY BOTTLE
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
WARE WASH 10 PPM CHLORINE

Basic (4)

−8 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
ON ALL FOOD IN COOLER
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
RESEAL BACK DOOR
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
IN FREEZER
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL COOLERS AND FREEZERS

Base deductions−28 pts

Aug 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
s. tomatoes 55.7F
DAL-5*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-8*14 When to wash hands before donning new gloves−5
improper usage of gloves
DAL-9*10 Clean Sight and Touch−5
unsanitary conditions- deep clean every things

Basic (7)

−14 pts

DAL-1*32 Damaged Equipment−2
repair/ replace all damage and non working equipment ( RIF(s) , RIC(s), remove all black tape for refrigerators
DAL-2*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-6*47 Other Violations−2
Label 3 comp sink
DAL-7*45 Premises free of litter−2
clean around dumpster area, repair walls, & floors ( resurfaces floors)
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
unsanitary conditions clean floors & equipment
DAL-11*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers

Base deductions−34 pts

Feb 19

Routine InspectionScore: 90

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
provide thermometer for all rif units
DAL-2*45 Premises shall be maintained in good repair−2
seal hand sink to wall properly
DAL-3*27 Cool TCS foods using proper methods−2
cool product down properly, observed tripas cooling on prep table at room temperature
DAL-4*34 Outer openings:closing holes, gaps−2
seal back door properly
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide a use-by date for all prepared product not to exceed 7 days
DAL-6*32 Approved Food Contact Equip.−2
remove paper napkin liners from silver ware caddies. replace residential rif with commercial and microwave

Base deductions−12 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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