What is Torteria Guerrero's health inspection score?

Torteria Guerrero has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Torteria Guerrero last inspected?

Torteria Guerrero was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Torteria Guerrero have?

Torteria Guerrero has 82 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Torteria Guerrero safe to eat at?

Torteria Guerrero has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Torteria Guerrero

Name: Torteria Guerrero
Address: 3474 WEBB CHAPEL EXT, Dallas, 75220
Rating: 42

3474 WEBB CHAPEL EXT, Dallas

Data may be outdated — inspected 1/5/2024

▲Improving

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0Poor

Northwest Dallas

Ranked #345 of 430 in Northwest Dallas

Improving

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

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3474 WEBB CHAPEL EXT, Dallas, TX 75220

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Violation Timeline

Jul 2019

1 inspections

3 intermediate

7 basic

Jul

Jan 2020

1 inspections

3 intermediate

7 basic

Jul 2020

1 inspections

2 intermediate

4 basic

Jul

Jan 2021

1 inspections

4 intermediate

4 basic

Aug 2021

1 inspections

3 intermediate

2 basic

Aug

Feb 2022

1 inspections

2 intermediate

4 basic

Oct 2022

1 inspections

3 intermediate

7 basic

Oct

Apr 2023

1 inspections

1 intermediate

8 basic

Dec 2023

1 inspections

4 intermediate

8 basic

Dec

Jan 2024

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
Observed no sanitizing after cleaning procedure

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
Separate cut veggies (lettuce and avocado)
DAL-3*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th−2
observed excessive ice build-up in RIF touching food packages
DAL-4*42 Dirty nonfood contact surfaces−2
Clean exterior of ice machine by lid
DAL-5*43 Light bulbs, light shields provided−2
Provide light shields for ceiling lights
DAL-6*45 Premises shall be maintained in good repair−2
Repair ceiling tiles

Base deductions−15 pts

Dec 23

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw product over RTE food or veggies
DAL-2*10 Clean Sight and Touch−5
Clean inside microwave (dirty)
DAL-3*14 When to wash hands before donning new gloves−5
And after touching face
DAL-12*02 Cold Hold (41øF/45øF or below)−5
Observed ham @ 46.1 F and raw egg @ 57 F

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Washing hands only at a designated hand sink−2
DAL-6*31 No soap at handsink−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Provide ice scoop with handle
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty floors and walls
DAL-10*43 Light bulbs, light shields provided−2
Provide light shield under venthood for light bulb
DAL-11*45 Drying Mops-air dry−2

Base deductions−36 pts

Apr 23

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sausage @ 48.7 F

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
beans, sauces
DAL-4*32 Damaged Equipment−2
Observed n gasket on RIF
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Do not store avocado (cut) in shredded lettuce bin and provide covers for food on hot hold unit
DAL-6*42 Dirty nonfood contact surfaces−2
clean dirty venthood, storage shelves, RIC gaskets
DAL-7*43 Light bulbs, light shields provided−2
in kitchen
DAL-8*45 Premises shall be maintained in good repair−2
Repair ceiling tile (hole), repair damaged floor under 3-comp sink, repair baseboards and wall in kitchen
DAL-9*31 Individual, disposable towels−2

Base deductions−21 pts

Oct 22

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw food in RIF to prevent cross contamination (raw beef sitting directly on top of french fry packages
DAL-2*10 Clean Sight and Touch−5
clean inside dirty microwave
DAL-3*19 Water & Plumbing in good repair- per code−5
Clean clogged floor drain and repair leak under 3-comp sink

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food product (chicken, cheese) in RIC
DAL-5*31 No soap at handsink−2
No soap at handwash sink
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bag holding rice in hot hold equipment. Equipment must be durable to withstand heat temperatures
DAL-7*34 Pest control-routine inspections for−2
Observed gnats kitchen
DAL-8*42 Dirty nonfood contact surfaces−2
Clean venthood (dirty), shelves above microwaves, and gaskets in RICs
DAL-9*43 Light bulbs, light shields provided−2
Provide light shield for light bulb under venthood
DAL-10*45 Premises shall be maintained in good repair−2
Repair baseboards in kitchen and gaskets in RIC

Base deductions−29 pts

Feb 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken on raw tilapia.
DAL-2*10 Sanitization after Cleaning−5
Observed washing utensils without sanitizing after.

Basic (4)

−8 pts

DAL-3*31 Individual, disposable towels−2
Observed no paper towels at handsink.
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bag used as a food liner.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food not covered in dry storage and RIC.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−18 pts

Aug 21

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed hot dogs 57 degrees F, cheese 51 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE foods
DAL-3*10 Sanitization after Cleaning−5
Observed not sanitizing dishes after washing

Basic (2)

−4 pts

DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl used as scoop
DAL-5*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients.

Base deductions−19 pts

Jan 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over RTE
DAL-2*10 Sanitization after Cleaning−5
Observed not sanitizing dishes after washing
DAL-3*18 Single Service-no deleterious substances−5
Observed using shopping bag as food-contact
DAL-4*20 Grease Trap Tickets−5
Service grease trap every 90 days

Basic (4)

−8 pts

DAL-5*31 Handwashing lavatory - accessible−2
Do not block hand sink
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover flour
DAL-7*41 Food storage containers, identified with common name of food.−2
Label flour
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowl as scoop

Base deductions−28 pts

Jul 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-2*18 Toxic items labeling-non original container−5
Label spray bottles.

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Use hand sink for hand wash only
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use shopping bag as food-contact surface
DAL-5*39 Keep utensils handles upright or protected−2
Store utensils for eating handles-out
DAL-6*47 Handwashing signage−2
Provide hand wash signs in restroom

Base deductions−18 pts

Jan 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over cooked beef
DAL-2*14 When to wash hands as often as necessary during prep−5
Observed no hand washing for duration of inspection
DAL-3*20 Grease Trap Tickets−5
Service grease trap every 90 days

Basic (7)

−14 pts

DAL-4*22 No unnecessary personnel allowed in food prep area−2
Observed child in food prep area
DAL-5*31 Handwashing lavatory - allow convenient−2
Observed hand sink blocked and full of dishes
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as mat and towel used to catch drips in RIC. Observed paper towel lining cups and bowls in front.
DAL-7*39 Keep utensils handles upright or protected−2
Invert plasticware so that handles are up.
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty in storage area (pepper seeds spilled). Some food splatter on walls in kitchen.
DAL-9*45 Premises shall be maintained in good repair−2
repair doors in back (water heater closet and storage)
DAL-10*47 Handwashing signage−2
Provide hand wash signs in bathroom.

Base deductions−29 pts

Jul 19

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meats stored over vegetables in RIC. Eggs stored over vegetables.
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Sanitizer in bucket >200 ppm
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Store cut onions in refrigeration.

Basic (7)

−14 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods in RIC. Cover flour, rice, and breading.
DAL-5*39 Store all equipment & utensil covered or inverted−2
Invert bowls and cookware.
DAL-6*41 Food storage containers, identified with common name of food.−2
Label flour and breading.
DAL-7*42 Dirty nonfood contact surfaces−2
Clean shelving, outside of food containers, clean chest freezer.
DAL-8*46 Covered waste receptacle for women's restroom−2
Provide cover for trash in womens restroom.
DAL-9*47 Handwashing signage−2
Hand wash signs needed in both restrooms
DAL-10*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use shopping bag as food-contact surface.

Base deductions−29 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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