What is Tres Arbolitos Taqueria's health inspection score?

Tres Arbolitos Taqueria has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tres Arbolitos Taqueria last inspected?

Tres Arbolitos Taqueria was last inspected on December 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tres Arbolitos Taqueria have?

Tres Arbolitos Taqueria has 92 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tres Arbolitos Taqueria safe to eat at?

Tres Arbolitos Taqueria has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tres Arbolitos Taqueria

Name: Tres Arbolitos Taqueria
Address: 3212 FALLS DR, Dallas, 75211
Rating: 46

3212 FALLS DR, Dallas

Data may be outdated — inspected 12/21/2023

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0Poor

West Dallas

Ranked #276 of 356 in West Dallas

Improving

10 inspections

Last: Dec 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

28 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 illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-16 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

3212 FALLS DR, Dallas, TX 75211

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Violation Timeline

Sep 2019

1 inspections

3 intermediate

11 basic

Sep

Oct 2019

1 inspections

1 intermediate

3 basic

Apr 2020

1 inspections

2 intermediate

6 basic

Apr

Oct 2020

1 inspections

3 intermediate

8 basic

Apr 2021

1 inspections

2 intermediate

4 basic

Apr

Nov 2021

1 inspections

2 intermediate

6 basic

May 2022

1 inspections

2 intermediate

9 basic

May

May 2023

2 inspections

5 intermediate

17 basic

Dec 2023

1 inspections

8 basic

Dec

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
provide paper towels at hand sink.
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
remove harboring conditions, observed dead pest on food contact surfaces and on glue traps.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
store utensils on clean bins.
DAL-4*41 Food storage containers, identified with common name of food.−2
label maseca container.
DAL-5*42 Dirty nonfood contact surfaces−2
clean underneath equipment.
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
provide light in WIC
DAL-7*45 Unnecessary articles prohibited−2
remove equipment that is not in use.
DAL-8*47 RFSM Certificate - Not Display−2

Base deductions−16 pts

May 23

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*21 No unnecessary personnel allowed in food prep area−2
OBSERVED KIDS IN KITCHEN. NO CHILDREN ALLOWED IN KITCHEN.
DAL-2*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
NO AVAILABLE COLD WATER AT HAND SINK, REPAIR.
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN WALLS AND CEILING.
DAL-4*39 Equipment in good repair and proper adjustment.−2
REACH IN COOLER NOT FUNCTIONING, REPAIR. RIC IS NOT IN USE.
DAL-5*47 RFSM Certificate - Not Display−2
REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.
DAL-6*22 Accredited food handler certificate - 60 days−2
EMPLOYEES MUST OBTAIN TEXAS FOOD HANDLER CARDS.
DAL-7*35 Hair Restraints effective−2
EMPLOYEES NOT HAVING HAIR RESTRAINTS.

Base deductions−14 pts

May 23

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATO LEFT OUT AT ROOM TEMPERATURE OBSERVED AT 54.1f. PLACE TCS IN WORKING COLD HOLD EQUIPMENT. DISPOSE OF FOOD
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
EGGS STORED ABOVE PRODUCE AND RTE FOOD. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION
DAL-3*14 Cleaning procedure--steps w/ clean water−5
NO HOT WATER AT HAND SINK. WASH HANDS UNDER WARM WATER.
DAL-4*19 Water & Plumbing in good repair- per code−5
WATER DRIPPING FROM CEILING/AC WASTE PIPE, REPAIR
DAL-5*20 Grease Trap Tickets−5
MOST RECENT GREASE TRAP FROM 10-2022, CLEAN EVERY 90 DAYS.

Basic (10)

−20 pts

DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
NO AVAILABLE PEST CONTROL RECORDS, PROVIDE.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK FOOD AFTER 24 HOURS.
DAL-8*31 Handwashing lavatory - accessible−2
PROVIDE HOT WATER AT HAND SINK AND STOP LEAK ABOVE HAND SINK(MAKES HAND SINK NOT READILY AVAILABLE)
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
CLEAN GRIME BUILD UP ON FLOORS
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING IN KITCHEN.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER EXPOSED FOODS
DAL-12*39 Equipment in good repair and proper adjustment.−2
REPAIR NON WORKING RIC OR REMOVE FROM PREMISES.
DAL-13*41 Food storage containers, identified with common name of food.−2
LABEL FOOD CONTAINERS OF FOODS THAT HAVE BEEN REMOVED FROM ORIGINAL PACKAGE(OIL, SALT, PEPPER OTHER SPICES).
DAL-14*42 Dirty nonfood contact surfaces−2
CLEAN: DUST ON FANS OF WIC, FLOORS, WALLS, DRAINS, GASKETS OF COLD HOLD EQUIPMENT.
DAL-15*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN DUST OF INTAKE VENTS.

Base deductions−45 pts

May 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
chopped steak at 45.5F and red sauce at 42.8F. repair upright reach in cooler. place all food in other working cold hold equipment.
DAL-6*01 Cooling -- within 2 hours, 135-70øF−5
observed large pot of beans and rice cooling at room temperature. use proper cooling methods.

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
grime build up on wire storage shelves, grime build up on storage bins in walk in cooler, grime build up on fire extinguisher. grime build up inside of upright reach in freezer. CLEAN.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed pot of food on floor of walk in cooler, keep off floor.
DAL-3*28 Do not exceed manuf. use by date−2
observed date marked food for 03-25-22. RFSM states it was frozen food and thawed over night. DATE MARK FOOD THAT HAS BEEN THAWED.
DAL-4*43 Ventilation hood-prevent grease dripping−2
grease build up on vent hood, clean.
DAL-7*27 Cool TCS foods using other effective means−2
cool large pots of food correctly do not cool just in ambient air temperature.
DAL-8*39 Store all equipment & utensil covered or inverted−2
observed pots store upright. store inverted or covered to prevent contamination.
DAL-9*45 Premises shall be maintained in good repair−2
observed loose counter top(check out counter top). repair to prevent harboring conditions.
DAL-10*47 Conditions of Permit-in use of food equipment−2
post consumer health sign. MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide a bodily fluid spill kit.

Base deductions−28 pts

Nov 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 200PPM must be at 50-100PPM.
DAL-3*19 Water & Plumbing in good repair- per code−5
establishment service sink is not functioning, no running hot or cold water. REPAIR.

Basic (6)

−12 pts

DAL-1*47 RFSM Certificate - Not Display−2
current RFSM expired on 10-2021. renew and post.
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
observed foil being used as surface to store utensils, heavy chips were observed. use material that doe not chip easily
DAL-5*42 Dirty nonfood contact surfaces−2
grime build up on all wire storage shelves, mold build up on light located in walk in cooler, grime on walls of walk in cooler.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up on intake vents. clean.
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no pest control records onsite.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
observed utensils stored on soiled shelves.

Base deductions−22 pts

Apr 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*05 Rapidly reheat 165øF for hot holding−5
observed beans being reheated in hot hold device, reheat food that was prepared in establishment, to 165F before storing on hot hold equipment.
DAL-3*18 Pesticides/ toxic tracking powder−5
observed toxic powder behind grills and fryers, powder is not allowed in food establishments.

Basic (4)

−8 pts

DAL-1*32 Equipment & Utensils resistant pit,chip, crazing−2
observed foil being used as surface to store utensils, heavy chips were observed. use material that doe not chip easily.
DAL-4*42 Dirty nonfood contact surfaces−2
grime build up on fan of walk in cooler, clean.
DAL-5*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST. miss sign.
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no recent pest control records were available, earliest available from 05-2019

Base deductions−18 pts

Oct 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*05 Rapidly reheat 165øF for hot holding−5
beans placed in steam line to reheat, observed temperature of 121F. RAPIDLY REHEAT FOOD TO 165f THEN PLACE IN HOT HOLD EQUIPMENT.
DAL-7*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c−5
storing ice in igloo chest cooler, melted water not able to drain. 2nd warning. keep ice in reach in freezer
DAL-11*20 Grease Trap Tickets−5
Missing grease trap tickets, latest from 08-2019. second and final warning.

Basic (8)

−16 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open drinks on food contact surface.
DAL-3*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-4*42 Dirty nonfood contact surfaces−2
heavy ice build up in upright rif, clean. build up of dust on walk in cooler fan, clean.
DAL-5*40 Store single-service item in original package−2
single use cups removed from plastic wrapping, keep in original container.
DAL-6*45 Store maintenance equipment in orderly manner−2
maintenance equipment and non restaurant items placed together with utensils, keep separate.
DAL-8*32 Thermometer in good condition or discarded−2
thermometer of walk in cooler reading 30F, actual temperature is 38F, repair or add working thermometer in walk in cooler.
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
storing produce in soiled containers, clean containers.
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
container of prep food not date marked in reach in cooler. properly date marked.

Base deductions−31 pts

Apr 20

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
pico de gallo at 46.1F, sliced tomato at 46.3F all sliced produce in reach in prep cooler must be moved to working upright ric.
DAL-8*20 Grease Trap Tickets−5
Most recent grease trap ticket is from 0801419, missing two cleaning records. Provide.

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
fan of walk in freezer covered in dust.
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
exhaust vents covered in dust. clean.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
cups used for drink stored inverted on soiled shelve, clean and sanitize shelve.
DAL-4*40 Store single-service item in original package−2
foam cups removed from original packaging.
DAL-6*36 Cloths in-use for wiping between uses stored−2
wet sanitize cloth on food contact surface during duration of inspection. place cloths in sanitizer bucket when not in use.
DAL-7*32 Thermometer in good condition or discarded−2
thermometer in reach in prep cooler reading 58F, actual temperature of ric is 47.3F. replace with working thermometer.

Base deductions−22 pts

Oct 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*19 Hand sink water temperature below 110'F−5
water temperature 105.7 F at hand sink must be repair or add a hot water booster at hand sink

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and light shields dirty with dust and soils accumulations must be clean to avoid cross contamination
DAL-2*32 Hot oil filtering−2
missing oil tester to check and filter to replace oil in proper time to maintain proper food characteristics
DAL-3*29 Sanitizing solutions, testing devices−2
missing test Quat strips must be have test strips to verified proper Quat concentration at sanitizer buckets

Base deductions−11 pts

Sep 19

Routine InspectionScore: 74

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
use recycle containers as food containers must be use approved containers as food containers use trash bags as food containers must be use approved containers as food containers
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies must be comply with state health policies
DAL-11*02 Cold Hold (41øF/45øF or below)−5
meat 43 F rice 44 F tortillas 45 F

Basic (11)

−22 pts

DAL-1*45 Clean facilities as often as necessary.−2
walls and ceiling dirty with dust soils accumulations and grease residues must be clean to avoid cross contamination
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers in all cooler units
DAL-4*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-5*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be label food containers on all areas
DAL-6*43 Ventilation hood-prevent grease dripping−2
vent hood dirty must be clean to avoid cross contamination
DAL-8* 21 RFSM notify 10 days & replacement in 45 days−2
missing current RFSM certifications must be have RFSM registered with the city
DAL-9*39 Equipment in good repair and proper adjustment.−2
all cooler units failing to maintain proper food temperatures all cooler units must be replace or repair to maintain proper food temperatures at 40 F or below broken seals on RI cooler units must be replace or repair to proper condition shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-10*31 Individual, disposable towels−2
missing individual towels at towel dispensers on all hand sinks must be have individual towels on all hand sink towel dispensers
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
cover fans inside WI cooler units dirty with soils and dust accumulations must be clean to avoid contamination a/c covers and filters dirty with grease and soils accumulations must be clean to avoid contamination
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside R Freezer unit and all cooler units must be date marking on food containers in all areas
DAL-14*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
hot water at 103 F at hand sink front area must be maintain proper hot temperature of 110 F to avoid contamination by employees

Base deductions−37 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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