What is Tipico's's health inspection score?

Tipico's has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tipico's last inspected?

Tipico's was last inspected on December 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tipico's have?

Tipico's has 114 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tipico's safe to eat at?

Tipico's has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tipico's serve?

Tipico's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tipico's

Name: Tipico's
Address: 3118 W NORTHWEST HWY, Dallas, 75220
Rating: 29

3118 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 12/1/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Northwest Dallas

Ranked #379 of 430 in Northwest DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Dec 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.4

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

Open location in Google Maps →

3118 W NORTHWEST HWY, Dallas, TX 75220

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2020

1 inspections

4 intermediate

6 basic

Aug

Sep 2020

1 inspections

4 intermediate

5 basic

Mar 2021

1 inspections

5 intermediate

6 basic

Mar

Apr 2021

1 inspections

4 intermediate

5 basic

Oct 2021

1 inspections

4 intermediate

11 basic

Oct

Nov 2021

1 inspections

2 intermediate

9 basic

Apr 2022

1 inspections

4 intermediate

7 basic

Apr

Mar 2023

1 inspections

4 intermediate

11 basic

May 2023

1 inspections

2 intermediate

10 basic

May

Dec 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed raw egg @ 50.2 F, pico de gallo @ 55 F, guacamole @ 46.2 F
DAL-2*10 Clean Sight and Touch−5
observed soiled can opener blade, moldy ice machine, dirty inside microwave, and moldy soda nozzles on fountain machine

Basic (9)

−18 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*32 Damaged Equipment−2
torn WIC gaskets; observed broken light shield over cooking food
DAL-5*34 Pest control-routine inspections for−2
Remove fly traps from over food prep area
DAL-6*36 Cloths in-use for wiping between uses stored−2
do not use wet cloths under cutting boards and store b/w uses
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Pork
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed ice scoop handle on ice
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty WIC, RIC, WIF gaskets, venthood, behind/around/under equipment in kitchen, storage shelves, WIC shelves
DAL-10*43 Light bulbs, light shields provided−2
repair lights under venthood
DAL-11*45 Premises shall be maintained in good repair−2
caulk hand sink properly to wall, ceiling tiles need repairing and floor tiles

Base deductions−28 pts

May 23

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed moldy ice machine (inside) and dirty can opener
DAL-2*18 Toxic items labeling-non original container−5

Basic (10)

−20 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*31 Individual, disposable towels−2
DAL-5*32 Damaged Equipment−2
Repair all torn gaskets on RICs/WICs
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
do not store inside ric
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
bag of onions
DAL-9*39 Store all equipment & utensil covered or inverted−2
invert ramakins by server station
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Deep clean kitchen (wall, ceilings, floor, venthood, storage shelves, exterior of equipment)
DAL-11*43 Light bulbs, light shields provided−2
Repair light shield in WIC and broken shield under venthood
DAL-12*45 Premises shall be maintained in good repair−2
Repair floor tile in kitchen

Base deductions−30 pts

Mar 23

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed pico de gallo @ 46.5 F, nopales @ 44.5F, beef wic @ 43.9 F, raw egg @ 45 F, taquito @ 49.2 F, cut tomato 46.7 F, cooked beef @ 67.3 F/75.1 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store raw beef over cilantro
DAL-3*10 Clean Sight and Touch−5
Clean dirty can opener, inside moldy ice machine, and inside dirty microwave
DAL-4*18 Toxic items labeling-non original container−5

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*45 Premises shall be maintained in good repair−2
Repair damaged floor tiles
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer is WIC/WIF/RIC or repair thermometer
DAL-10*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed dirty kitchen rag directly touching food on stove while cooking
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal drinks on prep table
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
for potatoes and tostadas in kitchen, storage containers o dirty storage shelves in WIC/WIF/kitchen shelves
DAL-14*39 Equipment in good repair and proper adjustment.−2
Repair RICs in kitchen (2) and WIC with freezer, observed all equipment not holding proper cool temperatures
DAL-15*42 Dirty nonfood contact surfaces−2
Clean dirty venthood

Base deductions−42 pts

Apr 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed back up salsa stored ar 112 Degrees F on a shelf, not in hot hold.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over raw beef in WIC.
DAL-3*10 Sanitization after Cleaning−5
Observed dish machine tested at 0 ppm Cl. Must use 3-comp sink to wash, rinse, and sanitize at 50 ppm Cl.
DAL-4*19 Backflow prevention device - installed−5
Observed water hose

Basic (7)

−14 pts

DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must date mark food items: Name, prepdate, expiration date(7 days).
DAL-6*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty/wet hand towels throughout. Observed towels drying outside.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bags of onions and carrots stored on the floor. Observed food boxes stored on the floor.
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on the ground outside.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor under equipment, dirty soda nozzles, dirty cooler doors and handles, and dirty hood vent filters.
DAL-10*44 Receptacles tight fitting lids, doors, or covers−2
Observed dumpster door left open and dirty surroundings(trash).
DAL-11*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−34 pts

Nov 21

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty microwave. Observed can opener blade dirty. Observed dirty soda nozzles.
DAL-2*18 Toxic items labeling-non original container−5
Observed sanitizer spray bottles not labeled.

Basic (9)

−18 pts

DAL-3*27 Cool TCS foods using other effective means−2
Observed salsa being cooled with the lid on the container tightly closed.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers need easily viewable thermometers.
DAL-6*33 Warewashing machine, sink - cleaning frequency−2
Observed dirty dish machine.
DAL-7*34 Insect control devices-not over food/food prep−2
Observed fly paper hung over prep table.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored uncovered in the WIC.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl used as a scoop for chips.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors and walls throughout kitchen.
DAL-11*47 Handwashing signage−2
Need handwash signage in men's restroom.

Base deductions−28 pts

Oct 21

Routine InspectionScore: 68

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Black build-up observed inside ice machine. Clean exterior as well.
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher not dispensing sanitizer properly.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Raw eggs out at 48 F.

Basic (11)

−22 pts

DAL-2*39 Cutting surfaces.−2
DAL-3*42 Dirty nonfood contact surfaces−2
Detail clean vent hood filters. Encrusted grease build-up on grill, fryer, and stove tops. Clean exterior of bulk food bins.
DAL-4*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-5*45 Premises shall be maintained in good repair−2
Air curtain at back door not working. Repair leak at faucet. Low grout at floor tiles in dish wash area. Replace damaged vent hood filters. Repair floor where damaged.
DAL-8*21 RFSM - Not On Site−2
DAL-10*37 Food, utensils & equip under other sources−2
Fly strips hanging above open food products.
DAL-11*27 Cooling method, criteria - using ice bath−2
Food observed cooling at room temp.
DAL-12*22 Accredited food handler certificate - 60 days−2
DAL-13*34 Controlling pests. Eliminating harborage conditions−2
Flies observed throughout establishment.
DAL-14*32 Damaged Equipment−2
Cooler door gaskets in disrepair.
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−42 pts

Apr 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw ground beef over whole cut
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine <10 ppm Cl. (Observed dispensing sanitizer but not running rinse cycle) Machine was being used.
DAL-5*18 Toxic items labeling-non original container−5
Observed sanitizer bucket not labeled
DAL-6*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking
DAL-4*32 Equipment has cracks and corners−2
Observed cracked/melted containers and utensils
DAL-7*39 Equipment in good repair and proper adjustment.−2
Observed damaged cooler gaskets, Ice machine lid broken and front panel loose
DAL-8*37 Food, utensils & equip under other sources−2
Observed personal items stored over clean plates
DAL-9*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients

Base deductions−30 pts

Mar 21

Routine InspectionScore: 77

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed beef 125 degrees F.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine 0 ppm Cl
DAL-4*18 Toxic items labeling-non original container−5
Label spray bottles
DAL-8*14 When to wash hands before donning new gloves−5
Wash hands before donning gloves
DAL-9*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed ground beef in container with whole cut beef.

Basic (6)

−12 pts

DAL-2*45 Unnecessary articles prohibited−2
Observed phone on prep table, bags and other personal items on shelves w/ food service items
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty throughout (walls, shelves, under/behind equipment, RIC handles, outside of microwave, pipes)
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed missing RIC front panel, exposing ice
DAL-7*32 Equipment has cracks and corners−2
Observed cracked and melted containers and utensils
DAL-10*39 Equipment in good repair and proper adjustment.−2
Observed ice machine missing front panel and broken lid. RIC's have damaged gaskets. WIC door does not latch properly.
DAL-11*31 Handwashing lavatory - used for other purpose−2
Observed using hand wash sink to fill container.

Base deductions−37 pts

Sep 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 55 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE food
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine <10 ppm Cl
DAL-4*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl.

Basic (5)

−10 pts

DAL-5*32 Equipment has cracks and corners−2
Observed cracked containers
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC gaskets. Observed melted containers.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty floors, walls: WIC
DAL-8*43 Ventilation hood-prevent grease dripping−2
Observed missing vent hood slats.
DAL-9*45 Premises shall be maintained in good repair−2
Observed damaged floor tiles, damaged door.

Base deductions−30 pts

Aug 20

Routine InspectionScore: 79

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 58 degrees F, avocado dip 61.6 degrees F. Unit 50 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed machine concentration 0 ppm Cl.
DAL-4*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (6)

−12 pts

DAL-5*29 Food thermometers--small diameter probe−2
Provide probe thermometer
DAL-6*31 Handwashing lavatory - used for other purpose−2
Use hand sink for hand washing only.
DAL-7*32 Equipment has cracks and corners−2
Observed cracked/chipped plates.
DAL-8*34 Remove dead/trapped pests−2
Observed glue board with several cockroaches. Use covered trap if placed in kitchen/food storage areas.
DAL-9*39 Equipment in good repair and proper adjustment.−2
Observed damaged ladle handles
DAL-10*47 Handwashing signage−2
Provide hand wash signage in restrooms

Base deductions−32 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants