What is Burger Island's health inspection score?

Burger Island has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Burger Island last inspected?

Burger Island was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burger Island have?

Burger Island has 35 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burger Island safe to eat at?

Burger Island has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Burger Island serve?

Burger Island serves Burger cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Burger Island

Name: Burger Island
Address: 9410 WALNUT ST #100, Dallas, 75243
Rating: 36

9410 WALNUT ST #100, Dallas

Data may be outdated — inspected 2/12/2024

▲Improving

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0Poor

Burger•Lake Highlands

Ranked #655 of 727 in Lake HighlandsBetter than 100% of burger restaurants

Improving

4 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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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9410 WALNUT ST #100, Dallas, TX 75243

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Violation Timeline

Dec 2022

1 inspections

2 intermediate

1 basic

Dec

Jul 2023

1 inspections

3 intermediate

9 basic

Aug 2023

1 inspections

3 intermediate

9 basic

Aug

Feb 2024

1 inspections

1 intermediate

7 basic

Inspection History

4 records on file

4 Routine

Feb 24

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over ready-to-eat foods or condiments

Basic (7)

−14 pts

DAL-2*29 Sanitizing solutions, testing devices−2
Provide Chlorine test strips
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store drinks on prep tables
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film on ice machine
DAL-5*39 Store all equipment & utensil covered or inverted−2
Store all containers upside down
DAL-6*45 Drying Mops-air dry−2
Hang mops to dry
DAL-7*46 Covered waste receptacle for women's restroom−2
Provide a lid to trash in women's restroom
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food/drinks on floor

Base deductions−19 pts

Aug 23

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked food to avoid contamination
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine
DAL-3*14 When to wash hands before donning new gloves−5
Wash hands and replace gloves when torn

Basic (9)

−18 pts

DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide Chlorine Test Strips
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Remove film on equipment, Do not use cardboard as a liner
DAL-6*34 Outer openings:closing holes, gaps−2
Repair gap in back door
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal food separately
DAL-8*39 Store all equipment & utensil covered or inverted−2
Invert to-go containers o avoid contamination
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food in porous material on the floor or beside hand sink
DAL-10*41 Food Labeling - Bulk food for self dispensing−2
Label spray bottles of water
DAL-11*42 Dirty nonfood contact surfaces−2
Clean potato slicer, fans, vents hood, cooler gaskets
DAL-12*45 Premises shall be maintained in good repair−2
Redo caulking above grill

Base deductions−33 pts

Jul 23

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange all food to avoid contamination
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine, clean and sanitize potato slicer
DAL-3*18 Pesticides applications/ hazard to employees−5
use commercial kitchen approved pesticides only

Basic (9)

−18 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all food and containers
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers for all equipment
DAL-6*32 Damaged Equipment−2
Repair rusting in 3-compartment sink
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Remove harborage conditions for flies and roaches
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food or utensils on floor
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean all equipment, walls, floors, ceiling, all shelves, clean inside coolers and freezers, clean cooler gaskets, clea n outside ice dispenser on soda fountain
DAL-10*45 Drying Mops-air dry−2
store mops properly to dry out and avoid bacteria and mold growth
DAL-11*21 Demonstrateion of knowledge by PIC−2
Employees must be knowledgeable to avoid cross contamination
DAL-12*39 Store all equipment & utensil covered or inverted−2
Store utensils and single service items inverted to avoid contamination

Base deductions−33 pts

Dec 22

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef over sauce/ condiments/onions raw eggs over produce
DAL-3*10 Clean Sight and Touch−5
algae in the ice machine

Basic (1)

−2 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
remove card board from shelves and floor- fire hazard removed protective film from ice machine

Base deductions−12 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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