What is Torchy's Tacos #13's health inspection score?

Torchy's Tacos #13 has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Torchy's Tacos #13 last inspected?

Torchy's Tacos #13 was last inspected on February 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Torchy's Tacos #13 have?

Torchy's Tacos #13 has 55 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Torchy's Tacos #13 safe to eat at?

Torchy's Tacos #13 has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Torchy's Tacos #13

Name: Torchy's Tacos #13
Address: 5600 SMU BLVD #102, Dallas, 75206
Rating: 60

5600 SMU BLVD #102, Dallas

Data may be outdated — inspected 2/28/2023

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0Fair

Greenville

Ranked #246 of 472 in Greenville

Improving

6 inspections

Last: Feb 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

40 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 hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% 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

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5600 SMU BLVD #102, Dallas, TX 75206

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Violation Timeline

May 2019

1 inspections

3 intermediate

5 basic

May

Dec 2019

1 inspections

2 intermediate

9 basic

Jun 2020

1 inspections

3 intermediate

7 basic

Jun

Mar 2021

1 inspections

2 intermediate

10 basic

Sep 2022

1 inspections

5 intermediate

4 basic

Sep

Feb 2023

1 inspections

1 intermediate

4 basic

Inspection History

6 records on file

6 Routine

Feb 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer [bucket] stored next to tomatillos on shelf under grill. COS

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed box of limes stored on the floor.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label bulk foods containers(sugar, salt, flour).
DAL-5*45 Premises shall be maintained in good repair−2
Observed damaged WIC fan cover.

Base deductions−13 pts

Sep 22

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-2*14 Gloves single use−5
Observed employee multitask with 1 gloves
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw beef
DAL-5*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-7*03 Food products not maintained at 135øF or above−5
chicken tender 129'f corn 110'f
DAL-9*02 Cold Hold (41øF/45øF or below)−5
cheese: 48'f Cheese: 54'f

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Keep towel in the sanitizer bucket between uses
DAL-3*34 Pest Control−2
Observed flies in the prep area
DAL-6*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-8*21 RFSM - Not On Site−2
expried Rfsm

Base deductions−33 pts

Mar 21

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*14 When to wash hands before donning new gloves−5
DAL-10*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*45 Lockers to be used to store personal items−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*34 Insect control:prevent dead insects from food−2
DAL-7*39 Keep utensils handles upright or protected−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*32 Damaged Equipment−2
DAL-11*21 RFSM - Not On Site−2
DAL-12*47 Other Violations−2

Base deductions−30 pts

Jun 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-8*14 When to wash hands before donning new gloves−5
DAL-10*20 Conveying Sewage−5

Basic (7)

−14 pts

DAL-1*35 Jewelry Prohibition−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*47 Other Violations−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*35 Hair Restraints effective−2
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
DAL-9*39 Keep utensils handles upright or protected−2

Base deductions−29 pts

Dec 19

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 56.5, P. CABBAGE 52.3, S. MUSHROOM 47.2f, R. CHICKEN 46.9 AVOCADO 59.6

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHES IMPROPERLY STORE ON FOOD EQUIPMENT & WEARING THEM
DAL-2*43 Light bulbs, light shields provided−2
REPLACE LIGHTING
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
CROSS ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-4*34 Devices to stun/electrocute flying insects−2
INSECT DEVICE STORED ABOVE FOOD
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL STORED ABOVE DRINK BOX
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS
DAL-9*32 Damaged Equipment−2
REPLACE DAMAGE GASKETS
DAL-10*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS BY 3 COMP SINK AND CLEAN FLOOR BEHIND AND UNDER EQUIPMENT

Base deductions−28 pts

May 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
can not use dented cans
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-6*10 Clean Sight and Touch−5
deep clean veggie slicer and ice scoop

Basic (5)

−10 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
sanitation wipes must be in solution
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all foods in the walkin
DAL-5*31 Individual, disposable towels−2
need paper towels at all hand sinks
DAL-7*41 Food storage containers, identified with common name of food.−2
label bulks at all hand sinks
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean dust on ceiling walls equipment and ice machine vent

Base deductions−25 pts

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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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