What is Velvet Taco's health inspection score?

Velvet Taco has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Velvet Taco last inspected?

Velvet Taco was last inspected on August 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Velvet Taco have?

Velvet Taco has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Velvet Taco safe to eat at?

Velvet Taco has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Velvet Taco

Name: Velvet Taco
Address: 3411 MCKINNEY AVE, Dallas, 75204
Rating: 47

3411 MCKINNEY AVE, Dallas

Data may be outdated — inspected 8/11/2023

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0Poor

Uptown

Ranked #618 of 751 in Uptown

Declining

10 inspections

Last: Aug 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

34 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

Handwashing

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

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

-9 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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3411 MCKINNEY AVE, Dallas, TX 75204

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

3 basic

Feb

Aug 2019

1 inspections

2 intermediate

4 basic

Feb 2020

1 inspections

1 basic

Feb

Aug 2020

1 inspections

2 basic

Feb 2021

1 inspections

4 intermediate

Feb

Aug 2021

1 inspections

1 intermediate

4 basic

Jan 2022

1 inspections

3 intermediate

5 basic

Jan

Aug 2022

1 inspections

1 intermediate

3 basic

Feb 2023

1 inspections

7 basic

Feb

Aug 2023

1 inspections

1 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
HOT HOLDING MUST BE AT LEAST 135F/HIGHER

Basic (9)

−18 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY- STATE APPROVED
DAL-3*32 Maintain in Good Repair−2
OBSERVED FOOD STRAINER NOT IN GOOD REPAIR
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEES MUST STORE DRINKS IN A DESIGNATED AREA
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FOOD CONTAINERS WHEN NOT USED (CHIPS)
DAL-6*39 Cutting surfaces.−2
CUTTING BOARDS OBSERVED IN POOR CONDITION
DAL-7*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK FOOD CONTAINERS (SUGAR & FLOUR)
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN EXTERIOR OF ALL FOOD/LINE EQUIPMENT
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR SMALL LEAK / PULL OUT DRAWERS (COOK LINE) REPAIR SMALL LEAK / 3 SINK/WASHER
DAL-10*29 Sanitizing solutions, testing devices−2
PROVIDE THE CORRECT TEST STRIP

Base deductions−23 pts

Feb 23

Routine InspectionScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*45 Lockers to be used to store personal items−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*31 Individual, disposable towels−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−14 pts

Aug 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5
Employee observed switching gloves without washing hands

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM on site
DAL-3*35 Hair Restraints effective−2
Employees observed without hair restraint
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left out of sanitizer bucket

Base deductions−11 pts

Jan 22

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed Raw meat stored over open bucket of cheese in WIC
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher sanitizer at 0 ppm
DAL-3*14 When to wash hands before donning new gloves−5
Observed manager switch tasks then don new gloves without washing hands

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM holder currently on site
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Hot water tested at 102 degrees
DAL-6*31 Individual, disposable towels−2
Hand sink near drive thru window unable to dispense paper towels
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths on prep counters
DAL-8*35 Hair Restraints effective−2
Observed employee prepping food with no hair restraint

Base deductions−25 pts

Aug 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket low on sanitizer 0ppm

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not displayed. must have certificate
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
Reach in cooler at 48 degrees
DAL-4*34 Pest Control−2
Large number of fruit flies in kitchen and rear of the store
DAL-5*36 Cloths in-use for wiping between uses stored−2
wiping cloths left on prep counters

Base deductions−13 pts

Feb 21

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
dirty can opener blade
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
can not have margaritas in ice bin- cross contamination
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * fish 50.5* tofu 54*
DAL-4*14 When to wash hands before donning new gloves−5
employee did not wash hands before donning gloves

Base deductions−20 pts

Aug 20

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*45 Lockers to be used to store personal items−2
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
FRUIT FLIES

Base deductions−4 pts

Feb 20

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
remove rubber glove from robo coup- no way to sanitize

Base deductions−2 pts

Aug 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES -COS
DAL-6*02 Cold Hold (41øF/45øF or below)−5
MILK WASH- 46 DEGREE F, RAW SHELLED EGGS 72 DEGREE F

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
TOFU CUT WITH USE BY DATE OF 8/26-COS
DAL-2*39 Keep utensils handles upright or protected−2
NEED UTENSIL WITH HANDLE FOR ICE SCOOP.-COS
DAL-4*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD-COS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ICE FOR SELF SERVICE-COS

Base deductions−18 pts

Feb 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
WHOLE CHICKEN 129 DEGREE F- COS
DAL-2*19 Hand sink water temperature below 110'F−5
HAND SINK BY OFFICE

Basic (3)

−6 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
USED TO DUMP WATER, FOR HANDWASHING ONLY
DAL-4*39 Store all equipment & utensil covered or inverted−2
SINGLE SERVICE ITEMS-COS
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK BIN-COS

Base deductions−16 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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