What is Taqueria Taxco's health inspection score?

Taqueria Taxco has a SafeDine safety score of 55 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 Taxco last inspected?

Taqueria Taxco was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Taxco have?

Taqueria Taxco has 56 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Taxco safe to eat at?

Taqueria Taxco has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria Taxco serve?

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

Official Health Record

Taqueria Taxco

Name: Taqueria Taxco
Address: 3025 WEBB CHAPEL EXT #103, Dallas, 75220
Rating: 55

3025 WEBB CHAPEL EXT #103, Dallas

Data may be outdated — inspected 12/6/2023

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0Fair

Mexican•Northwest Dallas

Ranked #232 of 430 in Northwest DallasBetter than 80% of mexican restaurants

Improving

9 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

3025 WEBB CHAPEL EXT #103, Dallas, TX 75220

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Violation Timeline

Aug 2019

1 inspections

2 intermediate

4 basic

Aug

Mar 2020

1 inspections

3 basic

Sep 2020

1 inspections

4 intermediate

5 basic

Sep

Mar 2021

1 inspections

1 intermediate

5 basic

Sep 2021

1 inspections

3 intermediate

8 basic

Sep

Feb 2022

1 inspections

1 intermediate

6 basic

Oct 2022

1 inspections

1 intermediate

3 basic

Oct

Apr 2023

1 inspections

4 intermediate

4 basic

Dec 2023

1 inspections

1 intermediate

1 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed WIC ham @ 43.4 F, Beans WIC @ 46.3 F, Rice @ 43.3, Raw meat @ 43.7 F

Basic (1)

−2 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−7 pts

Apr 23

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw egg @ 50.1 F, ham @ 50.4 F, chicken 47.1 F, cut tomatoes 48.5 F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed chlorine concentration @ 3-comp sink @ 10ppm
DAL-3*18 Toxic items storage adjacent to food/utensils−5
DAL-8*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*39 Store all equipment & utensil covered or inverted−2
on top shelve
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty WIC gasket

Base deductions−28 pts

Oct 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all non-original chemical bottles with common name of chemical used

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food product (flan) if kept longer than 24 hours
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty floor in kitchen
DAL-4*47 Other Violations−2
Post 'choking poster' sign and provide pest control record, also post 'inspection report available' sign up for public view

Base deductions−11 pts

Feb 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed chemical spray bottle without a label.

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Call 214-670-8083 for info.
DAL-3*22 Accredited food handler certificate - 60 days−2
Food handler certificates not on site.
DAL-4*40 Reuse of single service articles−2
Observed reuse of foil lids.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty microwave handle and shelves in WIC.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-7*47 Conditions of Permit-in use of food equipment−2
Permit not posted.

Base deductions−17 pts

Sep 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands as often as necessary during prep−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
beef fajita meat 66 F
DAL-9*18 Toxic items labeling-non original container−5
spray bottle

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks in designated area.
DAL-6*40 Reuse of single service articles−2
to-go pans
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Flies observed at dish area.
DAL-8*41 Food storage containers, identified with common name of food.−2
bulk bins
DAL-10*42 Dirty nonfood contact surfaces−2
vent hood filters
DAL-11*32 Equipment and Utensils Multiuse Materials durable−2
Do not store food in trash bags.

Base deductions−31 pts

Mar 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3-comp sanitizer <10 ppm Cl, sanitizer bucket <50 ppm Cl.

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - accessible−2
Observed hand sink full of items.
DAL-2*40 Reuse of single service articles−2
Observed re-using foil pans
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed spoon handle in product
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed box of meat on floor.
DAL-5*45 Unnecessary articles prohibited−2
Observed cell phone on serving container

Base deductions−15 pts

Sep 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy tomatoes
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-3*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket 200 ppm Cl
DAL-4*14 When to wash hands before donning new gloves−5
Wash hands before donning gloves

Basic (5)

−10 pts

DAL-5*29 Food thermometers provided and accessible−2
Provide thermometer in flan cooler.
DAL-6*31 Handwashing lavatory - accessible−2
Do not block hand sink.
DAL-7*36 Wet wiping cloths shall be laundered daily.−2
Observed dirty towels hanging over hand sink. Launder and store properly
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using container as scoop

Base deductions−30 pts

Mar 20

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - accessible−2
Observed hand sink used to drain cookware. Use for hand wash only and do not block hand sink.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food items on floor.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using container as scoop. Scoop must have handle.

Base deductions−6 pts

Aug 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over bottles of water.
DAL-2*14 When to wash hands−5
Wash hands and change gloves after handling raw meat.

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - accessible−2
Observed bag of frozen chicken in hand sink
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use shopping bag as food contact surface.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not place food on floor
DAL-6*44 Frequency. Refuse, recyclables/returnables removed−2
Observed boxes and debris outside door.

Base deductions−18 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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