What is GO Locco's health inspection score?

GO Locco has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was GO Locco last inspected?

GO Locco was last inspected on December 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does GO Locco have?

GO Locco has 76 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is GO Locco safe to eat at?

GO Locco has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does GO Locco serve?

GO Locco serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

GO Locco

Name: GO Locco
Address: 2050 N WESTMORELAND RD #110, Dallas, 75212
Rating: 54

2050 N WESTMORELAND RD #110, Dallas

Data may be outdated — inspected 12/11/2023

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0Fair

American•Dallas

Ranked #759 of 1000 in DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Dec 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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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2050 N WESTMORELAND RD #110, Dallas, TX 75212

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Violation Timeline

Jul 2019

1 inspections

4 intermediate

5 basic

Jul

Jan 2020

1 inspections

3 intermediate

5 basic

Jun 2020

1 inspections

3 intermediate

2 basic

Jun

Jan 2021

1 inspections

1 intermediate

4 basic

Jul 2021

1 inspections

3 intermediate

6 basic

Jul

Feb 2022

1 inspections

6 intermediate

8 basic

Mar 2022

1 inspections

1 intermediate

8 basic

Mar

Oct 2022

1 inspections

5 basic

Apr 2023

1 inspections

6 basic

Apr

Dec 2023

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label non original chemical spray bottles

Basic (5)

−10 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label squeeze bottles with contents
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Manager (employee) eating chips in food prep area
DAL-4*39 Cutting surfaces.−2
Get rid/replace worn cutting boards
DAL-5*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-6*47 Health permit posted−2
Post health permit

Base deductions−15 pts

Apr 23

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not wrap equipment with aluminum foil
DAL-3*34 Pest control-routine inspections for−2
Fruit flies observed on storage area
DAL-4*41 Food storage containers, identified with common name of food.−2
Label all bulk containers
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor drains in kitchen
DAL-6*21 Outfitter-Certified Food Manager−2
Still hasn't gotten certified food manager certificate or registered it with the City of Dallas

Base deductions−12 pts

Oct 22

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
RFSM expired, renew as soon as possible
DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Get new test strips to test sanitizer solution
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food 6-inches off floor, observed boxes in walk-in freezer on floor
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean food debris on floor of walk-in cooler
DAL-5*47 Conditions of Permit-in use of food equipment−2
Post sign letting customs know current current health inspection available upon request

Base deductions−10 pts

Mar 22

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-8*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket tested less than 100 ppm

Basic (8)

−16 pts

DAL-1*31 No soap at handsink−2
DAL-2*32 Damaged Equipment−2
Replace ice machine panel
DAL-3*36 Cloths in-use for wiping between uses stored−2
Store wiping clothes in sanitizer bucket between use
DAL-4*37 Ice units, separation of drains−2
Drain line from beverage can not pass above open ice bin
DAL-5*47 Other Violations−2
Chocking poster needed for public view
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*21 RFSM - Not On Site−2
RFSM must be on site and current
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed drinking cups in kitchen prep area. Designate an area for employees personal drinks and food.

Base deductions−21 pts

Feb 22

Routine InspectionScore: 70

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Eggs above RTE food (veggies)
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
No sanitizer at 3 compartment sink (0 ppm)
DAL-3*19 Water & Plumbing in good repair- per code−5
Drain for water can not be over ice
DAL-4*20 Grease Trap Tickets−5
Grease trap record must be current and on site
DAL-13*18 Toxic items storage adjacent to food/utensils−5
Chemicals stored near food utensils
DAL-14*06 Discard TCS if date marked exceeds temp & time−5
Milk expired in WIC

Basic (8)

−16 pts

DAL-5*21 RFSM - Not On Site−2
RFSM must be current and on site
DAL-6*22 Accredited food handler certificate - 60 days−2
Food handlers must be current and on site
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food items in WIC
DAL-8*34 Pest Control−2
Roaches present underneath 3 compartment sink
DAL-9*31 No soap at handsink−2
No soap at hand sink
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be 6 inches off the ground
DAL-11*36 Cloths in-use for wiping between uses stored−2
Wiping clothes must be stored in the sanitizer bucket between use
DAL-12*41 Food storage containers, identified with common name of food.−2
Label bulk items on shelf

Base deductions−46 pts

Jul 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
avocado salsa 65 F, lettuce 67 F and pico de gallo 57 f cream 65F
DAL-6*12 Applicant must report vomiting symptoms−5
missing employee health policies and procedures
DAL-9*03 Food products not maintained at 135øF or above−5
rice 121 F , beans 127 F, meat tacos 125 F

Basic (6)

−12 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-2*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets in all areas must be have sanitizer buckets during operational hours at 200-400 ppm to avoid cross contamination missing sanitizing test strips must be have test strips to verified sanitizing concentration
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
fan vent covers inside cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers inside cooler units must be have date marking on food containers inside cooler units in all areas
DAL-8*47 Handler-Certificate Not on site−2
missing food handler cards on site mus be have food handler cards on site during operational hours

Base deductions−27 pts

Jan 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Outfitter-Food Temperatures (Cold).−5
PIC must be ensure front cooler unit must be maintain food temp. 40 F or below

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on some food containers and prepared drinks containers must be have date marks on all food containers and drinks
DAL-3*47 RFSM Certificate - Not Display−2
missing RFSM certificates must be have FSM registered with the city
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler units dirty with soils and food debris must be clean to avoid contamination
DAL-5*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have thermometers visible and working thermometers

Base deductions−13 pts

Jun 20

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-3*03 Food products not maintained at 135øF or above−5
must be maintain hot food temperatures at 135 of above to avoid cross contamination
DAL-5*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket

Basic (2)

−4 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing current RFSM certification must be have FSM registered with the city
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
light shields dirty with dust and water marks must be clean to avoid cross contamination

Base deductions−19 pts

Jan 20

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-4*02 Outfitter-Food Temperatures (Cold).−5
front RI cooler must be maintain proper food temperature of 40 F or below
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
PIC must be discard expired date food containers to avoid cross contamination

Basic (5)

−10 pts

DAL-1*39 Soiled linens storage−2
dirty linen missing closed containers to avoid unlawful smells must be maintain in a container with lid or covers
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket at floor level sanitizer buckets must be 6 inches out the floor level to avoid cross contamination
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-7*47 Health permit posted−2
missing health permit posted must be have health permit post at all times
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside WI cooler units sauces, natural fresh water, meat containers correct dates must be date mark food containers in all areas to avoid cross contamination

Base deductions−25 pts

Jul 19

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 61'f, salad 55'f, cheese 54'f, tomato 51'f
DAL-2*03 Food products not maintained at 135øF or above−5
meatball 124f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store with the chicken
DAL-4*14 Gloves single use−5
observed employee has multi tasks with 1 gloves

Basic (5)

−10 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
chicken, onion, beef
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for ice bucket
DAL-8*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the utensils

Base deductions−30 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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