What is Urban Taco's health inspection score?

Urban Taco has a SafeDine safety score of 28 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Urban Taco last inspected?

Urban Taco was last inspected on December 27, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Urban Taco have?

Urban Taco has 99 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Urban Taco safe to eat at?

Urban Taco has a safety score of 28/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Urban Taco

Name: Urban Taco
Address: 5321 E MOCKINGBIRD #105, Dallas, 75206
Rating: 28

5321 E MOCKINGBIRD #105, Dallas

Data may be outdated — inspected 12/27/2022

▲Improving

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0Poor

Greenville

Ranked #427 of 472 in Greenville

Improving

9 inspections

Last: Dec 27, 2022

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

42 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-26 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (28/100) which is computed during our regular data sync.

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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5321 E MOCKINGBIRD #105, Dallas, TX 75206

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

6 basic

Mar

Aug 2019

1 inspections

1 intermediate

5 basic

Mar 2020

1 inspections

6 intermediate

9 basic

Mar

Apr 2020

1 inspections

4 basic

Jan 2021

1 inspections

6 intermediate

9 basic

Jan

Mar 2022

1 inspections

5 intermediate

10 basic

Apr 2022

1 inspections

6 intermediate

8 basic

Apr

Dec 2022

2 inspections

11 intermediate

11 basic

Inspection History

9 records on file

9 Routine

Dec 22

Routine InspectionLatestScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed ceviche at 50 Degrees F in RIC.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken stored over raw beef in WIC.
DAL-3*19 One Inch Air Gap−5
Provide 1" air gap at dish machine drain pipe.
DAL-4*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days and records retained for 3 yrs.

Basic (3)

−6 pts

DAL-5*39 Equipment in good repair and proper adjustment.−2
RIF ice build up.
DAL-6*42 Dirty nonfood contact surfaces−2
Dirty ice machine air vents.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−26 pts

Dec 22

Routine InspectionScore: 68

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed ceviche at 50 Degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed barbacoa at 102 Degrees F.
DAL-3*05 Rapidly reheat 165øF for hot holding−5
Observed refried beans at 60 Degrees F.
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
Observed expired corn salsa in WIC. 12/7/22
DAL-5*19 Backflow prevention device - air gap−5
Provide 1" air gap at dish machine drain pipe.
DAL-6*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 day. Records retention of 3 yrs.
DAL-14*10 Clean Sight and Touch−5
Observed dirty soda gun holders.

Basic (8)

−16 pts

DAL-7*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-9*31 No soap at handsink−2
Observed handwash sinks not set up with soap or paper towels.
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty air vents at ceiling and WIC.
DAL-11*39 Store all equipment & utensil covered or inverted−2
Invert plates to prevent contamination.
DAL-12*42 Nonfood-contact surfaces material−2
Observed dirty air vents at ice machine. Observed dirty scale. Observed dirty dish machine[outside] at bar.
DAL-13*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-15*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−51 pts

Apr 22

Routine InspectionScore: 70

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
G. CHICKEN 128.2
DAL-2*02 Cold Hold (41øF/45øF or below)−5
D. TOM 46.7
DAL-3*10 Clean Sight and Touch−5
CLEAN ALL
DAL-4*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-5*18 Toxic items labeling-non original container−5
LABEL TOXICS ITEMS
DAL-6*19 One Inch Air Gap−5
PROVIDE ONE AIR GAP

Basic (8)

−16 pts

DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-8*26 Advisory-"consuming raw or undercooked#" text−2
PROVIDE ADVISORY FOR CUSTOMERS AND ASTERISK IN FRONT OF FOOD ITEMS
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
EXPIRED DATE MARKING
DAL-10*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS
DAL-11*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-12*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD EQUIPMENT IMPROPERLY STORE ON FLOOR
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS, FAN VENT COVERS

Base deductions−46 pts

Mar 22

Routine InspectionScore: 68

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. MEAT STORED ABOVE RTE FOOD
DAL-6*19 One Inch Air Gap−5
PROVIDE ONCE INCH AIR GAP
DAL-7*03 Food products not maintained at 135øF or above−5
S. CHICKEN 93.7, R. BEANS 140.8, RICE 111.7, G. CHICKEN 144.9
DAL-9*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS
DAL-14*18 Toxic items labeling-non original container−5
LABEL ALL TOXICS

Basic (10)

−20 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENTS ON ICE MACHINE & ALL EQUIPMENT
DAL-3*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEES EATING PERSONAL FOOD ON PREP LINE
DAL-8*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS
DAL-10*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES
DAL-11*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED FOR PREPPING FOOD
DAL-12*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-13*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PREPPING FOOD ON TRASH CAN
DAL-15*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL ABSORBENT MATERIALS UNDER FOOD & EQUIPMENT

Base deductions−45 pts

Jan 21

Routine InspectionScore: 72

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*18 Toxic items labeling-non original container−5
LABEL ALL TOXICS ITEMS
DAL-3*03 Food products not maintained at 135øF or above−5
B. BEANS 101.5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
d. TOMATOES 50.3
DAL-5*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-6*14 When to wash hands before donning new gloves−5
FAILURE TO WASH HANDS AFTER OTHER ACTIVITIES DURING PREP OF FOOD
DAL-12*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS
DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLE
DAL-8*45 Lockers to be used to store personal items−2
PROVIDE LOCKERS FOR PERSONAL ITEMS
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-10*45 Mats / Duckboards nonabsorbent−2
REMOVE ALL ABSORBENT MATERIALS
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO PERSONAL DRINKS IN PREP AREA
DAL-13*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-14*38 Thawing. under running water criteria−2
IMPROPER THAWING OF MEAT
DAL-15*43 Light bulbs, light shields provided−2
REPLACE LIGHTING

Base deductions−48 pts

Apr 20

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
no RFSM on site (expired)
DAL-2*34 Pest control-routine inspections for−2
small bugs present in kitchen floor
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-4*47 Other Violations−2
no choking sign

Base deductions−8 pts

Mar 20

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
CEVICHE 54.2F, PICO 51.4 , GUACAMOLE 52.6,
DAL-5*06 Time as PHC:provide written procedures on site−5
NO DATE MARKING ON PREPARED FOOD ITEMS
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-8*20 Conveying Sewage−5
HAND SINK BACK UP IN KITCHEN
DAL-10*03 Food products not maintained at 135øF or above−5
B. BEANS 100.1, BEEF 120.2f S. SAUSAGE 114.1
DAL-12*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION RAW SEAFOOD STORED WITH RTE FOOD

Basic (9)

−18 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
FOOD STORED BY HAND SINK
DAL-2*21 RFSM - Not On Site−2
NO RFSM ON DUTY
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-7*43 Light bulbs, light shields provided−2
REPAIR LIGHTS UNDER VENT HOOD SYSTEM
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS & GASKETS AND REMOVE DUST FROM CEILING IN KITCHEN
DAL-11*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS
DAL-13*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF
DAL-14*25 HACCP Plan Record to be maintained−2
PROVIDE HACCP FOR CEVICHE
DAL-15*26 Consumer Advisory Disclosure---asterisking−2
PROVIDE CONSUMER ADVISORY AND AN ASTERISK FOR EVERY PRODUCT SOLD RAW OR UNDERCOOKED BURGERS

Base deductions−48 pts

Aug 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*19 Water Chemical properties. Records of all chemical testing shall be kept on site.−5
provide quat chemical test strips to test sanitizer concentration

Basic (5)

−10 pts

DAL-2*32 Damaged Equipment−2
discard/replace chipped spatulas
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
do not store sanitizer bucket on the floor
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
sack of onions observed on the floor inside wic. beef observed uncovered in wic
DAL-5*39 Keep utensils handles upright or protected−2
store ice scoop with handle extend out of ice?observed laying on top
DAL-6*21 RFSM - Not On Site−2
register food manager certification with the city of dallas and post

Base deductions−15 pts

Mar 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
clean soda guns and soda gun holders detail clean meat slicer
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw chicken above pork raw chicken next to beef

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
clean splash on walls and equipment
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink above prep surface
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
hat sittin on meat slicer
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*45 Lockers to be used to store personal items−2
speaker sitting on prep surface personal items mixed with food
DAL-8*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purposes

Base deductions−22 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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