What is Velvet Taco's health inspection score?

Velvet Taco has a SafeDine safety score of 38 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 July 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Velvet Taco have?

Velvet Taco has 98 total violations across 4 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 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Velvet Taco serve?

Velvet Taco serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Velvet Taco

Name: Velvet Taco
Address: 4622 GREENVILLE AVE, Dallas, 75206
Rating: 38

4622 GREENVILLE AVE, Dallas

Data may be outdated — inspected 7/16/2023

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0Poor

Mexican•Greenville

Ranked #417 of 472 in GreenvilleBetter than 84% of mexican restaurants

Declining

10 inspections

Last: Jul 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 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

-24 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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4622 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

May 2020

1 inspections

2 intermediate

7 basic

May

Jun 2020

1 inspections

2 intermediate

7 basic

Jun 2021

2 inspections

6 intermediate

21 basic

Jun

Jul 2021

1 inspections

4 intermediate

7 basic

Jan 2022

1 inspections

2 intermediate

10 basic

Jan

Apr 2022

1 inspections

5 intermediate

3 basic

Aug 2022

1 inspections

2 intermediate

3 basic

Aug

Jan 2023

1 inspections

2 basic

Jul 2023

1 inspections

4 intermediate

11 basic

Jul

Inspection History

10 records on file

9 Routine1 Follow-up

Jul 23

Routine InspectionLatestScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
COLD HOLDING TEMPERATURES MUST BE MAINTAINED AT 41/BELOW. RAW FISH AT COOK LINE OBSERVED AT 51F
DAL-2*10 Clean Sight and Touch−5
FOOD CONTACT SURFACES NOT CLEAN FOR SIGHT & TOUCH
DAL-3*14 When to wash hands−5
FOOD STAFF MUST WASH HANDS BETWEEN EVERY CONTAMINATION
DAL-4*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL SPRAY BOTTLE OBSERVED NEXT TO OPEN FOOD / ICE BIN

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
NO CFM ON SITE AT THE TIME OF INSPECTION
DAL-6*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD SQUEEZE BOTTLES AT COOK LINE
DAL-7*27 Cool TCS foods using proper methods−2
OBSERVED SEVERAL PAN OF COOKED BRISKET COOLING AT ROOM TEMPERATURE. USE PROPER COOLING METHOD
DAL-8*28 Date marking combined ingredients for RTE/ TCS food−2
DATE MARK ING REQUIRED FOR COOKED / RTE FOODS
DAL-9*34 Pest Control−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINKING AT FOOD PREP TABLE
DAL-11*36 Cloths in-use for wiping between uses stored−2
PROPERLY STORE WET WIPING TOWELS (COOK LINE)
DAL-12*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
REMOVE DUST BUILD UP ON FAN COVERS / WIC
DAL-13*39 Cutting surfaces.−2
CUTTING OBSERVED IN POOR CONDITION / REPLACE AS NEEDED
DAL-14*40 Handle & dispense of cleaned utensils, single-use−2
INVERT SINGLE SERVICE ITEMS AS OFTEN AS NEEDED
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
DETAIL CLEAN HAND SINKS CLEAN WALLS/ FLOORS THROUGHOUT THE KITCHEN AREA EXTERIOR OF ALL COOKING / HANDLING EQUIPMENT

Base deductions−42 pts

Jan 23

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
Store all personal items in appropriate place.
DAL-2*47 Handler-Certificate Not on site−2
Keep food handler certificates on site and available for inspections.

Base deductions−4 pts

Aug 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Avocado found at 59'f, Keep at 41'f or lower
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix leaking hot water pipe

Basic (3)

−6 pts

DAL-3*33 Warewashing machines auto. dispense detergents−2
Keep dish machine at 50ppm Cl
DAL-4*39 Cutting surfaces.−2
Resurface or replace cutting board
DAL-5*45 Premises shall be maintained in good repair−2
Re seal floor where it has come up

Base deductions−16 pts

Apr 22

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*03 Food products not maintained at 135øF or above−5
DAL-4*06 Discard if TCS is in container w/ no date or day−5
DAL-5*19 One Inch Air Gap−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (3)

−6 pts

DAL-1*45 Premises free of litter−2
DAL-3*25 HACCP Approved Procedures−2
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2

Base deductions−31 pts

Jan 22

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*35 Jewelry Prohibition−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-8*45 Premises shall be maintained in good repair−2
DAL-9*31 No soap at handsink−2
DAL-10*21 RFSM - Not On Site−2
NO RFSM
DAL-11*39 Keep utensils handles upright or protected−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−30 pts

Jul 21

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
DAL-3*03 Food products not maintained at 135øF or above−5
DAL-5*06 Discard if TCS is in container w/ no date or day−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5

Basic (7)

−14 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*35 Hair Restraints effective−2
DAL-6*44 Trash can provided for papertowel waste−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-9*45 Clean facilities as often as necessary.−2
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-11*39 Cutting surfaces.−2

Base deductions−34 pts

Jun 21

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*39 Loosely cover cooling foods−2
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*34 Outer openings:closing holes, gaps−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*45 Premises shall be maintained in good repair−2
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-12*47 Conditions of Permit-in use of food equipment−2

Base deductions−30 pts

Jun 21

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-5*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED NEXT TO RTE FOOD
DAL-9*02 Cold Hold (41øF/45øF or below)−5
C. PICO DE GALLO 49.9 & 48.7 D, TOM 47.4, R. CHICKEN 51.2 & R. TUNA 45.1 C. SLAW 63.4 & 54.8
DAL-15*03 Food products not maintained at 135øF or above−5
C. POTATOES 93.4 & S. MUSHROOMS 125.1

Basic (11)

−22 pts

DAL-1*47 Handler-Certificate Not on site−2
PROVIDE FOOD HANDLERS FOR ALL EMPLOYEES
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION (FLIES)
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING OVER PREP AREA & CLEAN WALLS BY 3 COMPS
DAL-6*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-7*30 Food Establishment Permit−2
POST HEALTH PERMIT, CO , RFSM & TAX STATEMENT IN FRONT OF ESTABLISHMENT FOR CUSTOMERS' VIEW
DAL-8*39 Keep utensils handles upright or protected−2
PROVIDE SCOOP WITH HANDLE
DAL-10*21 RFSM - Not On Site−2
EXPIRED RFSM EDUARDO EVANGELISTA RICO /53769/2/27/20212/27/21
DAL-11*39 Cutting surfaces.−2
RESURFACE CUTTING BOARD
DAL-12*45 Premises:Cleaning, frequency and restrictions−2
DEEP CLEAN OUTSIDE BACK DOORS ( REMOVE BUILD-UP OF GREASE)
DAL-13*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-14*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS

Base deductions−42 pts

Jun 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-6*19 One Inch Air Gap−5

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*35 Jewelry Prohibition−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-7*39 Keep utensils handles upright or protected−2
DAL-8*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

May 20

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands before donning new gloves−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (7)

−14 pts

DAL-1*39 Cutting surfaces.−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*43 Light bulbs, light shields provided−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-9*34 Outer openings:closing holes, gaps−2

Base deductions−24 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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