What is Tejas Quick Taqueria's health inspection score?

Tejas Quick Taqueria has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tejas Quick Taqueria last inspected?

Tejas Quick Taqueria was last inspected on October 15, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tejas Quick Taqueria have?

Tejas Quick Taqueria has 29 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tejas Quick Taqueria safe to eat at?

Tejas Quick Taqueria has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tejas Quick Taqueria serve?

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

Official Health Record

Tejas Quick Taqueria

Name: Tejas Quick Taqueria
Address: 1700 W TENTH ST, Dallas, 75208
Rating: 61

1700 W TENTH ST, Dallas

Data may be outdated — inspected 10/15/2021

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0Fair

Mexican•Oak Cliff

Better than 80% of mexican restaurants

Declining

6 inspections

Last: Oct 15, 2021

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

55 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

1700 W TENTH ST, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

4 basic

Feb

Aug 2019

1 inspections

2 intermediate

2 basic

Feb 2020

1 inspections

1 intermediate

8 basic

Feb

Oct 2020

1 inspections

2 basic

Apr 2021

1 inspections

1 intermediate

1 basic

Apr

Oct 2021

1 inspections

2 intermediate

5 basic

Inspection History

6 records on file

6 Routine

Oct 21

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*14 Hands wash procedures-without soap−5
no available warm water, hottest water got to was 80.9F. repair plumbing.
DAL-6*19 No Hot Water / Water heater 50 gallon min.−5
no available hot water, repair hot water heater.

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
rfsm not onsite.
DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer for cod hold unit.
DAL-3*38 Thawing. under running water criteria - < 4 hours−2
observed frozen pork thawing at room temperature. thaw under running water for no more than 4 hours
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
observed grime on walls and on equipment. clean.
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign that states: most recent health report is available upon request.

Base deductions−20 pts

Apr 21

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Unnecessary chemicals not allowed−5
Raid pest control poison was observed in kitchen, remove from premises.

Basic (1)

−2 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
squeeze bottle and shakers not labeled with food contents, COS

Base deductions−7 pts

Oct 20

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
bowls stored upright and collecting dust, store inverted.
DAL-2*47 Conditions of Permit-in use of food equipment−2
print and post consumer health sign.

Base deductions−4 pts

Feb 20

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
mayo container that is opened states to refrigerate after opening. Mayo container was stored at room temperature, discard.

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
label squeeze containers and all other non original containers of food product.
DAL-2*40 Store single-service item in original package−2
foam plates removed from original package and stored upright.
DAL-3*39 Store all equipment & utensil covered or inverted−2
pots and pans stored upright and collecting grime. Clean and sanitize and store inverted.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
grime build up behind equipment.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
found container of rice past use by date and many containers were missing date. Follow proper date marking procedures.
DAL-7*32 Equipment & Utensils resistant pit,chip, crazing−2
aluminum foil found as liner for pot, fajita was being stored in pot. remove aluminum liner.
DAL-8*21 RFSM - Not On Site−2
RFSM not on site.
DAL-9*22 Handlers-Certificate Not On Site−2
Employees in kitchen could not produce Food Hanlders Cards. provide.

Base deductions−21 pts

Aug 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
mixed raw and cooked food containers must separate raw food containers from cooked food containers
DAL-2*12 Gloves Single Use−5
PIC must be ensure that gloves are available during operational hours

Basic (2)

−4 pts

DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
PIC must be sure to have hot water available at all times
DAL-4*43 Ventilation,mechanical−2
a/c unit not working properly at kitchen area must be maintain proper temperature to avoid cross contamination by personal excessive sweating profusely

Base deductions−14 pts

Feb 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
tortilla 48 F salsa 47 F

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
food shelving dirty with grease and soils accumulations must be clean to avoid contamination
DAL-2*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have food handler cards on site
DAL-3*45 Clean facilities as often as necessary.−2
walls and ceiling dirty with contamination and soils accumulations must be clean to avoid cross contamination
DAL-5*34 Pest control-routine inspections for−2
missing current pest control must be have current pest control ticket

Base deductions−13 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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