What is Tortilla Factory And Food's health inspection score?

Tortilla Factory And Food has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tortilla Factory And Food last inspected?

Tortilla Factory And Food was last inspected on October 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tortilla Factory And Food have?

Tortilla Factory And Food has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tortilla Factory And Food safe to eat at?

Tortilla Factory And Food has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tortilla Factory And Food

Name: Tortilla Factory And Food
Address: 2915 COMMUNITY DR #106, Dallas, 75220
Rating: 48

2915 COMMUNITY DR #106, Dallas

Data may be outdated — inspected 10/26/2023

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0Poor

Northwest Dallas

Ranked #297 of 430 in Northwest Dallas

Improving

8 inspections

Last: Oct 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

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

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-9 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

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

2915 COMMUNITY DR #106, Dallas, TX 75220

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Violation Timeline

May 2019

1 inspections

1 intermediate

8 basic

May

Dec 2019

1 inspections

2 intermediate

5 basic

Jul 2020

1 inspections

2 intermediate

5 basic

Jul

Jan 2021

1 inspections

2 intermediate

8 basic

Sep 2021

1 inspections

2 intermediate

4 basic

Sep

Mar 2022

1 inspections

5 basic

Feb 2023

1 inspections

4 intermediate

5 basic

Feb

Oct 2023

1 inspections

2 intermediate

4 basic

Inspection History

8 records on file

8 Routine

Oct 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*15 Bare hands contact with ready-to-eat foods−5
observed employees cutting chicken without gloves
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket without sanitizer

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
current inspection report not displayed or sign
DAL-2*36 Wet wiping cloths shall be laundered daily.−2
soiled cloth sitting in counter
DAL-3*29 Mechanical holding unit, thermometer location−2
provide thermometer
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all prepared food wiyhout date mark

Base deductions−18 pts

Feb 23

Routine InspectionScore: 81

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
Arrange raw meats in RIC to avoid cross-contamination. Observed raw chicken over RTE food and raw beef over RTE sauces in different cooler
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave
DAL-3*18 Toxic items stored above food/utensils−5
Do not store medicine/vitamins above food product (flour)
DAL-8*20 Grease Trap Tickets−5
Service grease trap every 3 months, unless told otherwise by water department with official documentation (8-19-22)

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food in RICs if kept longer than 24 hours (cooked beef, cooked beans)
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal food stored directly on top of lettuce inside RIC
DAL-6*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor by 3-comp sink
DAL-9*31 No soap at handsink−2
provide at every hand wash station

Base deductions−30 pts

Mar 22

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
Observed grab-and-go items without manufacturer label.
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark food.
DAL-3*31 Individual, disposable towels−2
Observed no paper towels at handsink.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-5*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−10 pts

Sep 21

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Rice 123, picadillo 122, refried beans 102; Degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Expired milk inside reach in cooler.

Basic (4)

−8 pts

DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
Observed product in grab-and-go cooler without proper labels.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemark all prepared product held longer than 24 hrs with a use by date not to exceed 7 days.
DAL-5*32 Approved Food Contact Equip.−2
Replace residential equipment with commercial-2 reach in freezers an a microwave.
DAL-6*45 Floor& wall junctures- coved & sealed−2
Seal handsink to wall properly.

Base deductions−18 pts

Jan 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 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*18 Toxic items labeling-non original container−5
Observed chemical spray bottle not labeled

Basic (8)

−16 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
Cool in smaller portions in ice
DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark salsas
DAL-5*31 No soap at handsink−2
Provide soap and paper towels at hand sinks
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed cardboard used as liner in RIC
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food placed on floor
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops in dry product.
DAL-9*45 Premises shall be maintained in good repair−2
Seal hand sink and 3-comp sink to wall
DAL-10*46 Covered waste receptacle for women's restroom−2
Provide trash with lid in restroom

Base deductions−26 pts

Jul 20

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*14 Gloves single use−5
Do not wash gloves. Wash hands and change gloves.
DAL-2*19 Backflow prevention device - air gap−5
Provide 1-inch air gap under 3-comp sink

Basic (5)

−10 pts

DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Do not shut off hot water
DAL-4*31 Handwashing lavatory - used for other purpose−2
Use hand sink for handwash only
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Do not use cardboard as a shelf liner.
DAL-6*44 Refuse/recyclables to be stored in proper contain.−2
Keep area outside clean of debris
DAL-7*47 Handwashing signage−2
Provide hand wash sign at hand sink

Base deductions−20 pts

Dec 19

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed boiled tomatoes and tomatillos sitting in large pots on prep table at ambient temperature with no time control.
DAL-2*20 Grease Trap Tickets−5
Service grease trap at least once every 3 months.

Basic (5)

−10 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
Tomatoes and tomatillos cooled improperly: large container at ambient temperature.
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard and foil used as shelf liner.
DAL-5*46 Covered waste receptacle for women's restroom−2
Provide lid for trash in womens' restroom
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop. Scoop must have handle.
DAL-7*47 Handwashing signage−2
Provide hand wash sign at hand wash station.

Base deductions−20 pts

May 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-1*47 Other Violations−2
MOP
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*32 Approved Food Contact Equip.−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*45 Premises shall be maintained in good repair−2

Base deductions−21 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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