What is Tiger Mart #81 / Taco Casina's health inspection score?

Tiger Mart #81 / Taco Casina has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tiger Mart #81 / Taco Casina last inspected?

Tiger Mart #81 / Taco Casina was last inspected on December 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tiger Mart #81 / Taco Casina have?

Tiger Mart #81 / Taco Casina has 64 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tiger Mart #81 / Taco Casina safe to eat at?

Tiger Mart #81 / Taco Casina has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tiger Mart #81 / Taco Casina serve?

Tiger Mart #81 / Taco Casina serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tiger Mart #81 / Taco Casina

Name: Tiger Mart #81 / Taco Casina
Address: 2050 N WESTMORELAND RD #100, Dallas, 75211
Rating: 50

2050 N WESTMORELAND RD #100, Dallas

Data may be outdated — inspected 12/11/2023

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0Fair

Mexican•West Dallas

Ranked #254 of 356 in West DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Dec 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

28 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

2050 N WESTMORELAND RD #100, Dallas, TX 75211

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Violation Timeline

Jul 2019

1 inspections

2 intermediate

2 basic

Jul

Jan 2020

1 inspections

1 intermediate

Jun 2020

1 inspections

2 intermediate

3 basic

Jun

Jan 2021

1 inspections

2 intermediate

3 basic

Jul 2021

1 inspections

4 intermediate

5 basic

Jul

Feb 2022

1 inspections

4 intermediate

11 basic

Mar 2022

1 inspections

2 intermediate

6 basic

Mar

Oct 2022

1 inspections

1 intermediate

5 basic

Apr 2023

1 inspections

1 intermediate

2 basic

Apr

Dec 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Pasta at deli reading at 78 F - 90 F must keep at 135 F or higher
DAL-2*18 Toxic items labeling-non original container−5
Label all non original chemical spray bottles

Basic (6)

−12 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label squeeze bottles with contents
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all cut/prepared food products (fruits)
DAL-5*31 No soap at handsink−2
No soap at hand sink for deli
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves w/ absorbent materials
DAL-7*42 Dirty nonfood contact surfaces−2
Clean gaskets of coolers for deli
DAL-8*47 Health permit posted−2
Health permit not posted

Base deductions−22 pts

Apr 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemical spray bottles

Basic (2)

−4 pts

DAL-2*45 Premises free of litter−2
Get rid of all loose plastic in drink cooler
DAL-3*21 Outfitter-Certified Food Manager−2
Food manager still hasn't gotten certificate & needs to register it with City of Dallas

Base deductions−9 pts

Oct 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Keep track of holding temp(s) for hot food

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
RFSM expired, renew as soon as possible
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips to test sanitizer solution concentration
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floor drains
DAL-5*45 Premises free of litter−2
Clean at (all) litter (cardboard, plastic) in drink cooler
DAL-6*47 Conditions of Permit-in use of food equipment−2
Post sign letting customers that current health inspection report available upon request

Base deductions−15 pts

Mar 22

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
Sausage 67.8 F and Rice 92 F: Hot holding temperatures foods must be at 135 F or higher
DAL-7*18 Toxic items storage adjacent to food/utensils−5
Degreaser cleaner stored beside single service item (to go food container)

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
RFSm must be on site and current
DAL-2*22 Accredited food handler certificate - 60 days−2
Employees must obtain food handlers certificates within 60 days of employment
DAL-3*30 Food Establishment Permit−2
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not line shelves or equipment with foil
DAL-5*38 Thawing. under running water criteria−2
Food can not be set out to thaw. Observed smoke turkey breast siting out, must thaw in refrigerator or over running water
DAL-8*36 Cloths in-use for wiping between uses stored−2
Store wiping cloth in sanitizer bucket between use

Base deductions−22 pts

Feb 22

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
3- compartment sink sanitizer conc. 0 ppm
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Fruit 58.6 F and Pasta 60.5 F: Cold holding food temperatures must be held at 41 F or lower
DAL-11*03 Food products not maintained at 135øF or above−5
Noodles 93 F: Hot holding temperatures foods must be held at 135 F or higher
DAL-12*18 Toxic items storage adjacent to food/utensils−5
Cleaner near to-go-food containers

Basic (11)

−22 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Use of foil paper to line utensils
DAL-3*41 Food storage containers, identified with common name of food.−2
Label bulk item foods
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping clothes have to be stored in sanitizer bucket
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
Thermometer needed in RIC
DAL-6*30 Food Establishment Permit−2
Food permit must be displayed and current
DAL-7*22 Accredited food handler certificate - 60 days−2
Food handlers certificate must be on site
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items in RIC
DAL-10*21 RFSM - Not On Site−2
RFSM must be current and on site
DAL-13*38 Thawing. under running water criteria -thawed RTE <41F−2
Food can not be set out to thaw: Thawing method of sandwiches should be placed in the refrigerator
DAL-14*31 Individual, disposable towels−2
Paper towels at all hand sinks
DAL-15*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
Imperial and Classic salad use by date 12-25-21 and 12-21-21

Base deductions−42 pts

Jul 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-5*02 Cold Hold (41øF/45øF or below)−5
salad 68 F pineapple 78F strawberries 67 F
DAL-6*20 Grease Trap Tickets−5
missing grease trap ticket on site must be have grease trap ticket on site
DAL-9*03 Food products not maintained at 135øF or above−5
gyro meat 125 F , rice 127 F , sauce 121 F

Basic (5)

−10 pts

DAL-2*34 Pest control-routine inspections for−2
missing pest control ticket on site must be have pest control ticket on site
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler unit dirty with litter and soils accumulations must be clean to avoid contamination
DAL-7*29 Sanitizing solutions, testing devices−2
missing test strips testers on site must be have test strips to verified proper concentration of sanitizing solutions
DAL-8*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city

Base deductions−30 pts

Jan 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-4*03 Food products not maintained at 135øF or above−5
pizza product at 121 F hot food must be maintain at 135 F or above to avoid cross contamination

Basic (3)

−6 pts

DAL-1*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired cans dates on food shelving areas must be discard to avoid cross contamination
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler units dirty with litter must be clean to avoid pest harboring
DAL-5*30 Food Establishment Permit−2
missing posted health permit must be have posting and visible health permit

Base deductions−16 pts

Jun 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (3)

−6 pts

DAL-2*47 RFSM Certificate - Not Display−2
missing current RFSM on site must be have FSM registered with the city
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
light shields dirty with dust, water marks and soil contamination must be clean all lights shields to avoid cross contamination
DAL-5*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired food packages on shelving area must be discard to avoid cross contamination

Base deductions−16 pts

Jan 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean and sanitize food surfaces when contamination occurs or every 2 hours to avoid cross contamination

Base deductions−5 pts

Jul 19

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
bbq sandwich 127'f
DAL-4*20 Grease Trap Tickets−5

Basic (2)

−4 pts

DAL-2*34 Outer openings:closing holes, gaps−2
seal open gap for the front door
DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 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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