What is Tacos EL Rodeo (mobile)'s health inspection score?

Tacos EL Rodeo (mobile) has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tacos EL Rodeo (mobile) last inspected?

Tacos EL Rodeo (mobile) was last inspected on May 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos EL Rodeo (mobile) have?

Tacos EL Rodeo (mobile) has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos EL Rodeo (mobile) safe to eat at?

Tacos EL Rodeo (mobile) has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Tacos EL Rodeo (mobile) serve?

Tacos EL Rodeo (mobile) serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tacos EL Rodeo (mobile)

Name: Tacos EL Rodeo (mobile)
Address: 1949 MICHIGAN AVE, Detroit, 48216
Rating: 73

1949 MICHIGAN AVE, Detroit

Data may be outdated — inspected 5/3/2024

▲Improving

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0Good

Mexican•Corktown

Ranked #65 of 132 in CorktownBetter than 80% of mexican restaurants

Improving

4 inspections

Last: May 3, 2024

low confidence

Directions Order

Inspections

50%

Clean Rate

2.8

Avg Violations

24 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

100

Latest

100% weight

2nd

60% weight

100

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

1949 MICHIGAN AVE, Detroit, MI 48216

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Violation Timeline

Jul 2022

2 inspections

2 high priority

1 intermediate

1 basic

Jul

Jun 2023

1 inspections

1 high priority

2 intermediate

4 basic

May 2024

1 inspections

May

Inspection History

4 records on file

2 Complaint1 Routine Inspection1 Mobile Inspection

May 24

Complaint InspectionLatestClean

No violations

100/100inspection score

Jun 23

Routine Inspection Inspection

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Intermediate (2)

−10 pts

5-204.11A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; (Pf)and (B) In, or immediately adjacent to, toilet rooms. (Pf) −5
2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5

Basic (4)

−8 pts

4-201.11EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. −2
2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2
3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Mobile Inspection InspectionClean

No violations

100/100inspection score

Jul 22

Complaint Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10
2-301.12FOOD EMPLOYEES shall properly wash their hands and exposed portions of their arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (P)Risk Factor−10

Intermediate (1)

−5 pts

5-103.11(A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (Pf) (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. (Pf) −5

Basic (1)

−2 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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Data source: Detroit Health Dept · 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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