El Tacaso #3
902 N Westmoreland Rd Front, Dallas, TX 75211 · 75211 · Restaurant
Passed all 16 inspections — critical violations noted
2024-01-11 Pass Routine 2
*18 Medicines labeled and stored properly
Keep all medicines/ointment or creams in designated area not next to dishes
*28 Date marking commercially prepared RTE/ TCS food
For all commercially made products that are opened & not used within 24 hrs place/write date they were opened
2023-07-14 Pass Routine CRITICAL 3
*28 Date marking commercially prepared RTE/ TCS food
Mark the date in which commercially made products (ham, cheese) were opened
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food containers with food inside of them
*42 Dirty nonfood contact surfaces
Clean stains/build-up on equipment
2023-01-30 Pass Routine CRITICAL 5
*01 Cooling -- within 2 hours, 135-70øF
When cooling food (rice) it must be cooled to 70 F within the first 2 hrs
*18 Toxic items used according to law
Chlorine concentration too high in sanitizer solution> should be between 50-100 ppm Cl
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Get chlorine test strips
*32 Equipment and Utensils Multiuse Materials durable
Do not use absorbent materials to place utensils in between use
*47 Other Violations
Register food manager certificates with City of Dallas
2022-08-16 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Diced tomatoes found/observed at 50 F
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer water in 3-compartment sink
*21 RFSM - Not On Site
No RFSM on site
*28 Date marking > 24 hrs,on site,temp 41F
Date mark any ready-to-eat food that is kept for more than 24 hours
*36 Cloths in-use for wiping food spills used for no other purpose
Don't use wiping cloths to absorb moisture
*41 Food storage containers, identified with common name of food.
Label bins with dry ingredients
*45Physical Facilities Floors,Walls,Ceilings
Repaint floors so that they are smooth
*47 Handler-Certificate Not on site
Keep copies of food handler cards on site
2022-06-26 Pass w/ Conditions Routine CRITICAL 11
*22 Washing hands only at a designated hand sink
Observed staff member just wash hands inside of the 3 compartment sink-non hand washing sink
*34 Pest control-routine inspections for
Observed flies throughout the establishment
*39 Cutting surfaces.
Replace worn cutting board as often as needed
*24 Food Label- manufacture/packer/distrubtor name
Label drink dispensers
*18 Toxic items storage adjacent to food/utensils
Properly store medication-not in food prep area
*03 Food products not maintained at 135øF or above
Observed diced potatoes out at room temperature at 93 F, must be maintained at 135 F or higher
*45 Premises shall be maintained in good repair
Check the temperature of topping cooler tomatoes
*02 Cold Hold (41øF/45øF or below)
Observed refried beans at 76 F, inside of reach-in-cooler/staff tried to take it out/store in the other building
*10 Sanitization after Cleaning
No sanitizer observed in the sanitizing sink- must wash dishes and then sanitize them
*22 Accredited food handler certificate - 60 days
No food handler cards, expired 11-2021
*24 Food Labeling- with common name of the food
Label food squeeze bottles
2022-03-26 Pass w/ Conditions Routine CRITICAL 12
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store personal drinks away from food prep areas.
*27 Cool TCS foods using other effective means
Observed cooked meat, pork out at room temperature--cool down correctly.
*21 RFSM - Not On Site
No RFSM on site during the inspection.
*22 Accredited food handler certificate - 60 days
All food staff must be trained in food safety.
*40 Handle & dispense of cleaned utensils, single-use
Single service forks stored face up(invert).
*24 Food Labeling- with common name of the food
Label all food squeeze bottles(sauces).
*03 Food products not maintained at 135øF or above
Refried beans observed at 104 Degrees F--stored on top of steam well--double stacked. Hot holding temperatures must be maintained at 135 Degrees F or higher.
*34 Outer door: solid,selfclosing,tightfitting
Daylight seen underneath back door--NOT RODENT PROOF!!
*47 Other Violations
Order more food ontainers--cooling and storing food items. CO2 tank must chained to rack.
*28 Original cont. of RTE/PHF/Day1= day of opening
All cooked meats/cooked vegetables must be properly datemarked 7 days.
*29 Sanitizing solutions, testing devices
Provide chemical test strips.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at hand sink--women's restroom.
2021-06-03 Pass Routine CRITICAL 8
*47 RFSM Certificate - Not Display
PIC missing RFSM certificate must be have FSM registered with the city
*42 Floors/walls/ceiling/nonfood dirty
floors under equipment dirty with food debris and soils accumulations must be clean to avoid cross contamination
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*20 Grease Trap Tickets
missing current grease trap ticket on site must be have current grease trap ticket on site
*34 Pest control-routine inspections for
missing current pest control ticket on site must be have current pest control ticket on site
*29 Sanitizing solutions, testing devices
missing sanitizer buckets set up at kitchen areas must be have setup at: 100 ppm chlorine concentration at sanitizer buckets
*21 RFSM - Not On Site
RFSM not on site RFSM must be on site during operational hours
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside with food debris and spills must be clean and sanitize to avoid cross contamination
2020-11-09 Pass Routine CRITICAL 4
*18 Equipment and Utensils Multiuse Materials-safe
using recycle containers as food containers inside cooler units must be us approved containers as food containers
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
3c sink with a leak at opener hand level middle sink must be replace or repair to proper condition to avoid pest harboring
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
2020-04-23 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
raw eggs 67 F
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*46 Covered waste receptacle for women's restroom
*47 Conditions of Permit-in use of food equipment
2019-11-08 Pass Routine CRITICAL 10
*33 Warewashing machine, sink - cleaned before use
PIC must be ensure employees clean 3c sink after prep raw food
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*45Physical Facilities Floors,Walls,Ceilings
floors with cracks and rough surfaces at preparation and kitchen areas must be repair to have smooth and easy to clean non-food surfaces
*22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have current food handler cards on site
*10 Sanitization after Cleaning
food contact surfaces dirty with soils and food debris inside prep areas must be sanitize during operational hours to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing body fluids clean up procedures / spill kit
*24 Food Labeling- with common name of the food
missing labels on all food containers must be label food containers in all areas
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date mark on food containers in all areas
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
missing cover or lids on food containers must be have cover or lids on all food containers
*29 Sanitizing solutions, testing devices
missing test strips must be have chlorine test strips to verified chemical concentration missing sanitizing solutions at kitchen and prep area must be set up 3 c sink at: 50 ppm chlorine concen
2019-05-30 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
potato 97'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs store next to ham and cooked food
*10 Clean Sight and Touch
observed mold in the cooler
*22 Handlers-Certificate Not On Site
all food prep employees must have food handler card
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in coolers
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
no cutting food on the carbon board
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
*34 Pest Control
observed flies in the kitchen
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
2018-11-14 Pass Routine CRITICAL 8
*15 Bare hands contact with ready-to-eat foods
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs store with sauces, ham, cheeses raw eggs store together with lettuce
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
*10 Chlorine sanitizer concentration, minimum temp.
10 ppm chlorine
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all foods in cooler
*31 Handwashing lavatory - used for other purpose
washing towel at hand sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
eating in prep area
2018-05-22 Pass Routine CRITICAL 8
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee observed eating with in the production area of kitchen.
*42 Nonfood-contact surfaces material
Rusty shelving in reach in cooler.
*28 Date marking > 24 hrs,on site,temp 41F
Multiple items in reach in cooler lacking date marking.
*43 Light bulbs, light shields provided
Light bulb not functioning under vent hood in production area of kitchen.
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard notifying customers that latest health inspection report is available upon request.
*15 Bare hands contact with ready-to-eat foods
Employee observed plating tacos with bare hands.
*36 Cloths in-use for wiping between uses stored
Moist mop cloth on counter at time of inspection.
*18 Toxic items labeling-non original container
Stainless steel sanitizer bucket not clearly identified
2017-11-20 Pass Routine CRITICAL 7
*15 Bare hands contact with ready-to-eat foods
Employee observed moving foods in container with bare hands. Gloves not observed donned at time of inspection
*24 Food Labeling- with common name of the food
Foods stored in reach in coolers stored in non-orginal plastic containers without label of common name of foods.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Shelves show signs of rust. Such surfaces should be smooth.
*42 Dirty nonfood contact surfaces
Dust and lint on light fixtures in production area of kitchen.
*14 Hands wash procedures-without soap
Employee observed rinsing off hands under running water briefly and then donning gloves.
*18 Toxic items labeling-non original container
Sanitizer bucket (Stainless steel) not labeled in three compartment sink.
*28 Date marking > 24 hrs,on site,temp 41F
Multiple items in reach in coolers not date marked.
2017-04-19 Pass Routine CRITICAL 8
*28 Date marking > 24 hrs,on site,temp 41F
DISCARD TCS PAST 7 DAYS ENSURE ALL TCS ARE DATE MARKED
*31 Handwashing lavatory - used for other purpose
AS DUMP SINK AND TO HOLD TRASH
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS NO EATING OR DRINKING IN FOOD PREP AREA
*02 Cold Hold (41øF/45øF or below)
RAW EGGS 61 DEGREE F
*22 Washing hands only at a designated hand sink
NOT AT 3 COMP SINK
*03 Food products not maintained at 135øF or above
COOKED POTATOS 77, 110 DEGREE F COS
*10 Chlorine sanitizer concentration, minimum temp.
200 PPM CHLORINE FOR WIPING CLOTHS
*14 When to wash hands before donning new gloves
2016-10-24 Pass Routine CRITICAL 6
*15 Contact RTE Products w/ Bare Hands
WITH TORTILLA
*14 When to wash hands before donning new gloves
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
NO TOWEL UNDER CUTTING BOARD
*02 Cold Hold (41øF/45øF or below)
RAW EGG 65(DEGREE F)
*18 Toxic items storage adjacent to food/utensils
POTATO NEXT TO SANITIZING BUCKET ALOE VERA OVER TORTILLAS
*28 Date marking > 24 hrs,on site,temp 41F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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