What is Breadwinners Catering's health inspection score?

Breadwinners Catering has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Breadwinners Catering last inspected?

Breadwinners Catering was last inspected on March 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Breadwinners Catering have?

Breadwinners Catering has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Breadwinners Catering safe to eat at?

Breadwinners Catering has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Breadwinners Catering serve?

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

Official Health Record

Breadwinners Catering

Name: Breadwinners Catering
Address: 7205 ENVOY CT, Dallas, 75247
Rating: 60

7205 ENVOY CT, Dallas

Data may be outdated — inspected 3/15/2023

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0Fair

American•Dallas

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

Improving

9 inspections

Last: Mar 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% 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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7205 ENVOY CT, Dallas, TX 75247

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

5 basic

Jan

Jul 2019

1 inspections

1 intermediate

2 basic

Jan 2020

1 inspections

5 intermediate

3 basic

Jan

Jun 2020

1 inspections

1 intermediate

2 basic

Dec 2020

1 inspections

2 intermediate

4 basic

Dec

Jul 2021

1 inspections

4 intermediate

5 basic

Jan 2022

1 inspections

3 intermediate

5 basic

Jan

Jul 2022

1 inspections

5 intermediate

3 basic

Mar 2023

1 inspections

6 basic

Mar

Inspection History

9 records on file

9 Routine

Mar 23

Routine InspectionLatestScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Maintain in Good Repair−2
Replace gaskets
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
Seal door gaps
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*45 Premises shall be maintained in good repair−2

Base deductions−12 pts

Jul 22

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the coolers, ice machine
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
Salmon 7/19
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw egg store next to cream cheeses and above flour
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Salad container: 50'f
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
No bowl allow to use as the scoop in food container (tomato container)

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the cheese containers
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover/lid for all food containers in the coolers

Base deductions−31 pts

Jan 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 ppm chlorine sanitizer bucket 200 ppm chlorine
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
cheese 1/14 chicken 1/18

Basic (5)

−10 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for the cheese container
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food containers off the floor 6 ins
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the cheeses

Base deductions−25 pts

Jul 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
beef 52 'f, chicken 48'f, ham 54'f
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
pork 6/26, chicken 6/23
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to butter and peach
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
provide container/protection for the cheeses in RIC

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the left over foods ( sausages, cheeses)
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed an egg pot in the hand sink
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*35 Hair Restraints effective−2
All employees who working with the food must have hat/hairnet
DAL-7*21 RFSM - Not On Site−2

Base deductions−30 pts

Dec 20

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Fruit expired on 11/13
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw bacon and raw chicken store togheter

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all cheeses
DAL-5*31 Individual, disposable towels−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food container

Base deductions−18 pts

Jun 20

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
expired 3/17

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
cheese

Base deductions−9 pts

Jan 20

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
queso 12/20 cole slaw 1/18
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed slice cheese in cooler without container
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to meat
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*10 Clean Sight and Touch−5
provide cleaning for the coolers

Basic (3)

−6 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in cooler
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−31 pts

Jul 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed egg mix 48.8 degrees F, cheese 54.8 degrees F. RIC reads 61 degrees F.

Basic (2)

−4 pts

DAL-2*27 Cooling method, criteria - smaller portions−2
Cool in smaller portions or on ice.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods in WIC and in kitchen to prevent contamination.

Base deductions−9 pts

Jan 19

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
DAL-5*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5

Basic (5)

−10 pts

DAL-1*39 Equipment and Utensils Storage−2
DAL-3*42 Ventilation hood systems−2
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*43 Light bulbs, light shields provided−2
DAL-7*41 Food storage containers, identified with common name of food.−2

Base deductions−25 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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