What is Tortas Y Tacos EL Jalalito's health inspection score?

Tortas Y Tacos EL Jalalito has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tortas Y Tacos EL Jalalito last inspected?

Tortas Y Tacos EL Jalalito was last inspected on January 25, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tortas Y Tacos EL Jalalito have?

Tortas Y Tacos EL Jalalito has 31 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tortas Y Tacos EL Jalalito safe to eat at?

Tortas Y Tacos EL Jalalito has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tortas Y Tacos EL Jalalito serve?

Tortas Y Tacos EL Jalalito serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tortas Y Tacos EL Jalalito

Name: Tortas Y Tacos EL Jalalito
Address: 5102 W DAVIS ST, Dallas, 75211
Rating: 67

5102 W DAVIS ST, Dallas

Data may be outdated — inspected 1/25/2024

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0Fair

Mexican•West Dallas

Ranked #100 of 356 in West DallasBetter than 80% of mexican restaurants

Stable

10 inspections

Last: Jan 25, 2024

low confidence

Directions Order

Inspections

10%

Clean Rate

3.1

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

5102 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

Jan

Aug 2019

1 inspections

2 basic

Feb 2020

1 inspections

1 intermediate

4 basic

Feb

Oct 2020

1 inspections

1 intermediate

2 basic

Apr 2021

1 inspections

2 basic

Apr

Oct 2021

1 inspections

4 basic

Jun 2022

1 inspections

Jun

Dec 2022

1 inspections

1 intermediate

4 basic

Jul 2023

1 inspections

3 basic

Jul

Jan 2024

1 inspections

2 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
Food manager not on site
DAL-2*46 Enclosed toilet room w/self closing doors−2
Keep self closing mechanism on restroom door in kitchen

Base deductions−4 pts

Jul 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover/put lids on salsas in reach-in cooler
DAL-3*42 Dirty nonfood contact surfaces−2
Clean fans/fan covers in reach-in cooler

Base deductions−6 pts

Dec 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Chlorine concentration observed at 200 ppm

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
For any food kept for more than 24hrs you must put date marking
DAL-3*29 Food thermometers provided and accessible−2
Replace not working thermometers
DAL-4*39 Equipment in good repair and proper adjustment.−2
Fix broken handle of reach-in cooler
DAL-5*46 Enclosed toilet room w/self closing doors−2
Ensure all bathrooms are self-closing

Base deductions−13 pts

Jun 22

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Oct 21

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
Repair the self closing device on the door / restroom
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks / food in a designated area
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not store utensils inside of bulk ingredient bins
DAL-4*47 Other Violations−2
Do not overstock food in containers -RIC

Base deductions−8 pts

Apr 21

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling on service area dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*43 Light bulbs, light shields provided−2
some lights on front dining area broken must be clean to avoid cross contamination

Base deductions−4 pts

Oct 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
25 ppm chlorine concentration at sanitizer bucket must be have sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination

Basic (2)

−4 pts

DAL-2*29 Food thermometers provided and accessible−2
thermometers not working on cooler units must be have working and visible thermometers
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and floors at cooking area behind equipment dirty with soils, spills, food debris and grease accumulations must be clean to avoid contamination

Base deductions−9 pts

Feb 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers must be have approved containers as food containers

Basic (4)

−8 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
walls dirty with grease accumulations inside kitchen areas must be clean to avoid contamination
DAL-4*45 Premises shall be maintained in good repair−2
ceiling at prep area with rough surfaces and peeling off materials must be repair to avoid chemical contamination
DAL-5*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
sanitizing solutions dirty must be change sanitizing solutions when contamination is observed and chlorine concentration is depleted

Base deductions−13 pts

Aug 19

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Nonfood-contact surfaces material−2
SHELF RUST IN KITCHEN AREA, PAINT OR REPLACE
DAL-2*46 Toilet rooms, convenience and accessibility−2
CLEAN VENT IN MALE AND FEMALE RESTROOM

Base deductions−4 pts

Jan 19

Routine InspectionScore: 85

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed bean, lettuce store together with raw eggs
DAL-5*18 Toxic items storage adjacent to food/utensils−5
observed a bag of onion store next to chemical supplies
DAL-1*15 Contact RTE Products w/ Bare Hands−5
tortilla
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm

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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