What is Trompos Tacos Downtown's health inspection score?

Trompos Tacos Downtown 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 Trompos Tacos Downtown last inspected?

Trompos Tacos Downtown was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Trompos Tacos Downtown have?

Trompos Tacos Downtown has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Trompos Tacos Downtown safe to eat at?

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

What type of cuisine does Trompos Tacos Downtown serve?

Trompos Tacos Downtown serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Trompos Tacos Downtown

Name: Trompos Tacos Downtown
Address: 1211 COMMERCE ST, Dallas, 75202
Rating: 46

1211 COMMERCE ST, Dallas

Data may be outdated — inspected 7/12/2023

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0Poor

Mexican•Downtown

Ranked #827 of 1000 in DowntownBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

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

-12 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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

1211 COMMERCE ST, Dallas, TX 75202

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

4 basic

Nov

May 2019

1 inspections

3 intermediate

7 basic

Dec 2019

2 inspections

7 intermediate

16 basic

Dec

May 2020

1 inspections

4 basic

Apr 2021

1 inspections

2 intermediate

3 basic

Apr

Oct 2021

1 inspections

5 basic

Jun 2022

1 inspections

3 basic

Jun

Jan 2023

1 inspections

2 intermediate

4 basic

Jul 2023

1 inspections

3 intermediate

3 basic

Jul

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
observed large pots of sauces(x2) cooing inside WIC at 83f. cool from 135-70 within 2hours then from 70-41f in an additional 4 hours. maintain cooling log or time stamps to indicate.
DAL-2*10 Clean Sight and Touch−5
bottom shelves of ric/rif units and containers holding clean equipment observed w/product debris accumulation
DAL-3*19 Water & Plumbing in good repair- per code−5

Basic (3)

−6 pts

DAL-4*30 Does Establishment have a current valid permit posted?−2
post health permit in public view
DAL-5*31 No soap at handsink−2
DAL-6*39 Keep utensils handles upright or protected−2
use proper scoop to dispense product, observed plastic and styrofoam cups in sauces.

Base deductions−21 pts

Jan 23

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*43 Light - 50 foot : Food and utensils area−2

Base deductions−18 pts

Jun 22

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover container of chopped onions in WIC.
DAL-2*31 Individual, disposable towels−2
DAL-3*32 Damaged Equipment−2
Replace torn gaskets on RIC.

Base deductions−6 pts

Oct 21

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop
DAL-2*45 Mats / Duckboards nonabsorbent−2
Do not use cardboard as floor mats in WIC.
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not line shelves with cardboard.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage stored on prep table.

Base deductions−10 pts

Apr 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
soda nozzle with mildew
DAL-3*14 When to wash hands before donning new gloves−5
employee put on gloves without washing hands

Basic (3)

−6 pts

DAL-1*39 Keep utensils handles upright or protected−2
keep ice scoop handle upright and protected
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean floors along walls under ric and equiptment
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
need sop for bodily fluid clean up

Base deductions−16 pts

May 20

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*34 Pest control-routine inspections for−2
fruit flies present in kitchen
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
sanitizer bucket must be 6 inches above floor
DAL-3*42 Dirty nonfood contact surfaces−2
clean fans in WIC
DAL-4*43 Light bulbs, light shields provided−2
replace light bulbs in kitchen

Base deductions−8 pts

Dec 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Sour cream held at 45.1 - top of the point of usage refrigerator
DAL-4*03 Food products not maintained at 135øF or above−5
Soup held at 121.6 degrees

Basic (5)

−10 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*33 Manual warewashing equipment, wash solution temp.−2
DAL-6*35 Hair Restraints effective−2
Beard nets missing
DAL-7*31 Handwashing lavatory - accessible−2
DAL-8*37 Unpackaged food may not be stored in direct contact with undrained ice−2
Ice bin, not drained and not covered

Base deductions−25 pts

Dec 19

Routine InspectionScore: 63

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked chicken held at 108.1 degrees
DAL-7*10 Clean Sight and Touch−5
DAL-13*02 Cold Hold (41øF/45øF or below)−5
Cut lettuc held at 46.7 without a refrigeration source
DAL-15*01 Cooling -- total 6 hours, 135-41øF−5
Reried beans in the walk in refrigerator at 53.3 degrees

Basic (11)

−22 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
Cup used for a scoop
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*45 Physical Facilities Premises-absorbent materials on floors−2
Cardboard on the floor
DAL-6*21 RFSM - Not On Site−2
DAL-8*31 No soap at handsink−2
Bar
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-10*35 Hair Restraints effective−2
DAL-11*33 Manual ware washing, sink compartment requirement−2
Lack of rinsing
DAL-12*47 RFSM Certificate - Not Display−2
DAL-14*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−42 pts

May 19

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items labeling-non original container−5
DAL-5*14 When to wash hands before donning new gloves−5
DAL-8*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-1*34 Insect control:prevent dead insects from food−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Dirty nonfood contact surfaces−2
DAL-7*39 Store equipment & utensils - avoid contamination−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*38 Thawing. Under refrigeration−2

Base deductions−29 pts

Nov 18

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-1*47 Handwashing signage−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*29 Sanitizing solutions, testing devices−2

Base deductions−13 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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