What is Torteria Potosina's health inspection score?

Torteria Potosina has a SafeDine safety score of 68 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 Potosina last inspected?

Torteria Potosina was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Torteria Potosina have?

Torteria Potosina has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Torteria Potosina safe to eat at?

Torteria Potosina has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Torteria Potosina

Name: Torteria Potosina
Address: 712 S WALTON WALKER BLVD 501, Dallas, 75211
Rating: 68

712 S WALTON WALKER BLVD 501, Dallas

Data may be outdated — inspected 12/22/2023

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0Fair

West Dallas

Ranked #90 of 356 in West Dallas

Stable

10 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

30 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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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712 S WALTON WALKER BLVD 501, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

3 basic

Jan

Aug 2019

1 inspections

3 intermediate

7 basic

Feb 2020

1 inspections

4 intermediate

5 basic

Feb

Sep 2020

1 inspections

2 intermediate

2 basic

Mar 2021

1 inspections

5 intermediate

2 basic

Mar

Sep 2021

1 inspections

3 intermediate

4 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Dec 2022

1 inspections

1 intermediate

1 basic

Jun 2023

1 inspections

3 basic

Jun

Dec 2023

1 inspections

2 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
repair falling cove base.
DAL-2*47 Health permit posted−2
post health permit.

Base deductions−4 pts

Jun 23

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DUST BUILD UP ON WALLS AND ON RECEIPT HOLDER, CLEAN. GRIME ON WALLS ABOVE 3 COMP SINK. CLEAN.
DAL-2*39 Cooking equipment free of encrusted grease−2
GREASE BUILD UP ON PIZZA OVEN, CLEAN.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN.

Base deductions−6 pts

Dec 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs stored above produce and other RTE food in ric. arrange properly to prevent cross contamination.

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
grime build up on gasket of ric, grime on walls. clean.

Base deductions−7 pts

Mar 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs stored above fresh produce in ric, arrange properly to prevent cross contamination

Basic (2)

−4 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
container with brown sugar not labeled, label.
DAL-3*42 Dirty nonfood contact surfaces−2
observed grime underneath equipment and on surface of containers, clean.

Base deductions−9 pts

Sep 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ham observed at 43.4F, salsa observed at 44.1F. per RFSM equipment need to be adjusted. Place food over ice and adjust temperature untill equipment can hold cold hold temperature.
DAL-2*20 Grease Trap Tickets−5
grease trap ticket not on site at time of inspection.
DAL-5*18 Licensed pest control applicator only−5
observed Raid spray bottle in kitchen removed from premises.

Basic (4)

−8 pts

DAL-3*29 Sanitizing solutions, testing devices−2
no available test strips at time of inspection.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
grime on floor, clean.
DAL-6*39 Equipment in good repair and proper adjustment.−2
cold hold equipment observed at 44F and 49.1F. adjust temperature. if equipment does not maintain cold hold temperatures have equipment repaired.
DAL-7*41 Food storage containers, identified with common name of food.−2
observed squeeze bottle with oil and water not labeled with name of contents, LABEL.

Base deductions−23 pts

Mar 21

Routine InspectionScore: 83

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed food in serving cold hold unit above 41F, hot dog 45.7F, pizza sauce 57.2F, sliced tomato 46.1F.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
sausage stored next to and above RTE food.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 200PPM, needs to be at 50-100PPM.
DAL-4*18 Restricted use pesticides−5
ortho pesticide observed in kitchen, remove from premises.
DAL-5*20 Grease Trap Tickets−5
grease trap tickets not onsite.

Basic (2)

−4 pts

DAL-6*39 Equipment in good repair and proper adjustment.−2
repair or adjust temperature of prep reach in cooler.
DAL-7*41 Food storage containers, identified with common name of food.−2
squeeze bottle with oil and another with water not labeled, label.

Base deductions−29 pts

Sep 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 49.1F, use ice to lower temperature until issue with RIC is solved.
DAL-2*10 Clean Sight and Touch−5
mold like substance in ice machine. chlorine sanitizer at 0 PPM, change every 2-4 hours.

Basic (2)

−4 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
tongs used for hot food stored in luke warm water (87F) store in water that is 135F or more.
DAL-4*45 Premises shall be maintained in good repair−2
repair falling base board.

Base deductions−14 pts

Feb 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw egg stored on top of produce box, arrange food properly to avoid potential contamination.
DAL-2*18 Toxic items stored above food/utensils−5
DAL-5*11 Food not re-served after being served or sold to consumer−5
Per RFSM is reserve salsa bottle to customers, do not reserve salsa bottles. RFSM will serve salsa in single serving bowls.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
red salsa at 60.4F was discarded, sliced tomato at 50.3F was discard. Repair reach in cooler that is not able to maintain cold hold temperatures.

Basic (5)

−10 pts

DAL-3*28 Do not exceed manuf. use by date−2
found multiple containers past the use by date that was date marked by establishment. RFSM states items were date marked when placed in rif and were just place in ric yesterday.
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket on food contact surface, store properly.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
grime build up on wall located underneath 3 comp sink ,clean.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
dust on exhaust vents, clean.
DAL-8*41 Food storage containers, identified with common name of food.−2
label squeeze bottles with name of contents ( water squeeze bottle, mayo, grease)

Base deductions−30 pts

Aug 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
missing grease trap ticket must be have current grease ticket
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
all equipment on all areas dirty inside with food and soils accumulations must be clean avoid contamination

Basic (7)

−14 pts

DAL-1*34 Outer openings:closing holes, gaps−2
wall with holes in mop sink area closed to water heather must be closed all holes on all areas to avoid pest harboring ceiling close to vent hood pipe lines open hole area must be closed all holes on all areas to avoid pest harboring
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certification must be clean to avoid cross contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with encrusted soils and grease accumulations must be clean to avoid contamination
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on all food containers
DAL-7*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have current food handler cards on site
DAL-8*45 Premises shall be maintained in good repair−2
lights shields broken at back area must be replace or repair to proper condition to avoid chemical contamination
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and walls dirty with grease residues and soils accumulations must be clean to avoid contamination

Base deductions−29 pts

Jan 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
Quat tested 150 ppm which is below recommended 200 ppm.

Basic (3)

−6 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*45 Drying Mops-air dry−2

Base deductions−11 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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