What is AJ Donuts's health inspection score?

AJ Donuts has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AJ Donuts last inspected?

AJ Donuts was last inspected on September 23, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AJ Donuts have?

AJ Donuts has 57 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AJ Donuts safe to eat at?

AJ Donuts has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does AJ Donuts serve?

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

Official Health Record

AJ Donuts

Name: AJ Donuts
Address: 2231 W LEDBETTER DR #260, Dallas, 75224
Rating: 69

2231 W LEDBETTER DR #260, Dallas

Data may be outdated — inspected 9/23/2022

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0Fair

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Unknown

6 inspections

Last: Sep 23, 2022

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

45 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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2231 W LEDBETTER DR #260, Dallas, TX 75224

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

8 basic

Mar

Apr 2019

1 inspections

2 intermediate

6 basic

Jun 2020

1 inspections

3 intermediate

6 basic

Jun

Dec 2020

1 inspections

6 intermediate

7 basic

Feb 2021

1 inspections

3 intermediate

8 basic

Feb

Sep 2022

1 inspections

2 intermediate

3 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Sep 22

Routine InspectionLatestScore: 88

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
NO GREASE TICKET
DAL-4*10 Sanitization after Cleaning−5
NO BUCKET SANITIZER SET UP

Basic (3)

−6 pts

DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
NO RFSM CERT
DAL-3*30 Food Establishment Permit−2
NO FOOD PERMIT PROVIDED
DAL-5*22 Accredited food handler certificate - 60 days−2
NO FOOD HANDLER CERT

Base deductions−16 pts

Feb 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-4*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
NO TIME PROVIDED GYRO ON AUTODONER BROILER
DAL-11*03 Food products not maintained at 135øF or above−5
GYRO 86*F ON AUTODONER BROILER

Basic (8)

−16 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-3*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
UTENSIL STORED ON MOP SINK
DAL-5*38 Thawing. under running water criteria−2
THAWING IN STANDING WATER
DAL-6*21 RFSM - Not On Site−2
DAL-7*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-8*31 No soap at handsink−2
PROVIDE AT HANDINK NEXT TO 3 COMP SINK
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
HANDLE STORED IN FOOD ITEMS
DAL-10*47 Handwashing signage−2
PROVIDE FOR ALL

Base deductions−31 pts

Dec 20

Follow-up InspectionScore: 74

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-3*20 Conveying Sewage−5
HAND SINK & 3 COMP SINK BACKING UP
DAL-4*02 Cold Hold (41øF/45øF or below)−5
KOLACHE 72.5 & 70.5
DAL-5*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED WITH FOOD
DAL-6*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-8*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
DAL-11*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING PIPES AT 3 COMP SINK

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN FLOORS
DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-7*31 No soap at handsink−2
PROVIDE SOAP AT HAND SINK
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR COLD BASE TILES
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ABOVE CUSTOMER'S FOOD
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-13*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

Base deductions−44 pts

Jun 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
ZAZIKI SAUCE 46*F, TOMATOES 48*F IN RIC
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE FOR GYROS
DAL-8*14 Wash hands after all other activities−5
LACK OF HAND WASHING

Basic (6)

−12 pts

DAL-1*47 Health permit posted−2
POST IN CUSTOMER VIEW
DAL-2*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED PREP TABLE AND HANGING FROM EMPLOYEE
DAL-4*44 Trash can provided for papertowel waste−2
PROVIDE FOR ALL
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL ITEMS STORED IN PREP AREA
DAL-7*21 RFSM - Not On Site−2
DAL-9*38 Thawing. under running water criteria−2
THAWING RAW CHICKEN IN STANDING WATER

Base deductions−27 pts

Apr 19

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken above produce. arrange food properly to prevent cross contamination
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 0 PPM. Change sanitizer every 2-4 hours to maintain proper concentration

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Provide a sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 RFSM - Not On Site−2
RFSM not onsite. 2nd and final waring. citation will be issued to person in charge if RFSM is not onsite.
DAL-5*29 Sanitizing solutions, testing devices−2
no chlorine test strips were made available.
DAL-6*31 Individual, disposable towels−2
no available towels at two hand sinks. provide disposable towels at all hand sinks.
DAL-7*41 Food storage containers, identified with common name of food.−2
label squeeze bottles.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food in reach in cooler.

Base deductions−22 pts

Mar 19

Routine InspectionScore: 78

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*15 Bare hands contact with ready-to-eat foods−5
employee grabbing burger buns with bare hands.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
sliced tomato at 48.4F.
DAL-10*14 When to wash hands before donning new gloves−5
employee not washing hands before donning gloves.

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not onsite and not posted.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottles in kitchen food contact surfaces.
DAL-3*29 Sanitizing solutions, testing devices−2
provide correct chlorine test strips.
DAL-4*41 Food storage containers, identified with common name of food.−2
label squeeze bottles with name of contents. Label food on display as DISPLAY ONLY.
DAL-5*31 No soap at handsink−2
no soap available at hand wash station in kitchen
DAL-6*42 Dirty nonfood contact surfaces−2
FRP walls have grease splatter.
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
prep cooler reading 48.2F. Remove food from prep cooler and place in upright reach in cooler.
DAL-11*24 Food Labeling- with common name of the food−2
label food in reach in cooler.

Base deductions−31 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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