What is Taqueria's Rojas - Broken Link 10/18/22's health inspection score?

Taqueria's Rojas - Broken Link 10/18/22 has a SafeDine safety score of 44 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's Rojas - Broken Link 10/18/22 last inspected?

Taqueria's Rojas - Broken Link 10/18/22 was last inspected on May 9, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria's Rojas - Broken Link 10/18/22 have?

Taqueria's Rojas - Broken Link 10/18/22 has 86 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria's Rojas - Broken Link 10/18/22 safe to eat at?

Taqueria's Rojas - Broken Link 10/18/22 has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria's Rojas - Broken Link 10/18/22 serve?

Taqueria's Rojas - Broken Link 10/18/22 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria's Rojas - Broken Link 10/18/22

Name: Taqueria's Rojas - Broken Link 10/18/22
Address: 1328 N JIM MILLER RD #101, Dallas, 75217
Rating: 44

1328 N JIM MILLER RD #101, Dallas

Data may be outdated — inspected 5/9/2022

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0Poor

Mexican•Pleasant Grove

Ranked #248 of 371 in Pleasant GroveBetter than 80% of mexican restaurants

Improving

8 inspections

Last: May 9, 2022

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

48 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 34/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) 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

1328 N JIM MILLER RD #101, Dallas, TX 75217

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

3 basic

Apr

Feb 2020

1 inspections

5 intermediate

10 basic

Mar 2020

1 inspections

3 intermediate

8 basic

Mar

Oct 2020

1 inspections

3 intermediate

8 basic

Apr 2021

1 inspections

2 intermediate

10 basic

Apr

Oct 2021

1 inspections

1 intermediate

6 basic

Apr 2022

1 inspections

6 intermediate

9 basic

Apr

May 2022

1 inspections

4 intermediate

6 basic

Inspection History

8 records on file

2 Follow-up6 Routine

May 22

Follow-up InspectionLatestScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
employee put gloves on without washing hands, wash hands before donning new gloves
DAL-3*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-4*18 Toxic items stored above food/utensils−5
chemical spray bottle stored above food and utensils,
DAL-10*15 Bare hands contact with ready-to-eat foods−5
observed employees touch rte food (cilantro and onion) with bare hands

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
rfsm certificate expired-working on it
DAL-5*47 Other Violations−2
remove all unnecessary articles from the kitchen and dining room
DAL-6*34 Pest control-routine inspections for−2
fruit flies observed
DAL-7*32 Equipment and Utensils Multiuse Materials durable−2
wooden tortilla press machine not allowed
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean wall, floor behind grills
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket

Base deductions−32 pts

Apr 22

Routine InspectionScore: 65

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*14 Cleaning procedure--steps Improper drying method−5
Drying hands with apron
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
Observed cooked posole last night and kept in ice container over night and we checked the food temperature of posole and it was 75.6 F. The food product was voluntary destroyed by person in charge and it was approximately 6 lbs of posole
DAL-6*10 Clean Sight and Touch−5
Clean inside of ice machine
DAL-9*20 Grease Trap Tickets−5
Provide new date for grease trap (service must be done every 3 months and keep record for 3 years)
DAL-10*18 Toxic items storage adjacent to food/utensils−5
Unlabeled chemical spray bottle next to food product
DAL-15*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
Employees not wearing hair restraint
DAL-2*45 Floor& wall junctures- coved & sealed−2
Base board needs to be repaired
DAL-3*42 Dirty nonfood contact surfaces−2
Clean coolers inside freezers. Clean shelves, gaskets. Clean grills. Clean pipes behind grill
DAL-7*34 Pest control-routine inspections for−2
Dead roach found on top of food container in dry storage. Fruit flies found in dry storage in abundance
DAL-8*27 Cooling method, criteria - using ice bath−2
If using ice bath, container must be filled with ice and water and food container needs to be leveled with the ice and water
DAL-11*32 Equipment and Utensils Durability and Strength−2
Provide approved food bags for rice and other food products (no shopping bags)
DAL-12*40 Single use articel wrapped or dispensed−2
Do not reuse single use containers (sour cream)41
DAL-13*43 Light bulbs, light shields provided−2
Repair light shield in kitchen
DAL-14*47 Handler-Certificate Not on site−2
Provide food handler on site

Base deductions−48 pts

Oct 21

Routine InspectionScore: 90

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
observed raw shelled eggs above rte food in cooler

Basic (6)

−12 pts

DAL-1*34 Pest control-routine inspections for−2
observed fruit flies front area
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground
DAL-3*35 Jewelry Prohibition−2
no allowed
DAL-4*45 Premises shall be maintained in good repair−2
repair cove base, wall behind grill, floor tiles
DAL-5*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−17 pts

Apr 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*14 Gloves single use−5
change gloves when you changed a task
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood stored above rte food in cooler

Basic (10)

−20 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean freezer, cooler, gaskets
DAL-3*29 Sanitizing solutions, testing devices−2
provide test strips last warning
DAL-4*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing under cold running water not room temperatures
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
do not overload food in food containers
DAL-7*40 Reuse of single service articles−2
do not reuse single use articles
DAL-8*32 Equipment and Utensils Durability and Strength−2
do not use shopping bags
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
cloth under cutting board
DAL-10*22 Accredited food handler certificate - 60 days−2
provide food handler cards within 15 days
DAL-11*35 Jewelry Prohibition−2
not allowed
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only

Base deductions−30 pts

Oct 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored above rte food in reach in cooler
DAL-8*20 Grease Trap Tickets−5
provide greae trap ticket
DAL-9*01 Cooling -- total 6 hours, 135-41øF−5
menudo 69 degrees f-cooked last night

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*27 Cooling method, criteria - smaller portions−2
DAL-3*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-4*46 Covered waste receptacle for women's restroom−2
provide
DAL-5*47 Handler-Certificate Not on site−2
provide
DAL-7*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-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedure bodily fluid spill kit-last warning
DAL-11*34 Pest control-routine inspections for−2
observed roaches

Base deductions−31 pts

Mar 20

Follow-up InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*14 Gloves single use−5
change gloves when you change a task
DAL-5*02 Untreated shell eggs need to be at 45§F or <−5
observed eggs sit on prep table at 71.1 degrees f
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored above rte food in cooler, raw shrimp stored above salsa in reach in cooler

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*47 Conditions of Permit-in use of food equipment−2
provide a sign about inspection report
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-6*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-7*29 Mechanical holding unit, thermometer location−2
keep thermometer on visible place
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
replace wooden tortilla press machine,
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed personal drink sit on prep table
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
clean floor under 3 com sink, clean wall behind 3 com sink

Base deductions−31 pts

Feb 20

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*10 Sanitization after Cleaning−5
sanitization required after washing utensils
DAL-5*02 Cold Hold (41øF/45øF or below)−5
cut potato cooked 71 degrees f
DAL-10*19 Water & Plumbing in good repair- per code−5
leaking faucets on mop sink
DAL-14*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-15*11 Food not re-served after being served or sold to consumer−5
observed employee returned chips not destroyed

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*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean walls, floor
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
chewing gum, personal drink
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-8*34 Pest control-routine inspections for−2
roach, fruit flies
DAL-9*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink in way wash rinse sanitize air dry
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-12*32 Equipment and Utensils Durability and Strength−2
tortilla press machine, shopping bags
DAL-13*22 Washing hands only at a designated hand sink−2
observed employee washed hands at hand sink

Base deductions−45 pts

Apr 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5

Basic (3)

−6 pts

DAL-3*29 Mechanical holding unit, thermometer location−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*39 Keep utensils handles upright or protected−2

Base deductions−16 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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