What is Burning Rice's health inspection score?

Burning Rice has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Burning Rice last inspected?

Burning Rice was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burning Rice have?

Burning Rice has 72 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burning Rice safe to eat at?

Burning Rice has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Burning Rice

Name: Burning Rice
Address: 6106 LUTHER LN, Dallas, 75225
Rating: 57

6106 LUTHER LN, Dallas

Data may be outdated — inspected 10/27/2023

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0Fair

Dallas

Ranked #701 of 1000 in Dallas

Improving

10 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 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

+7 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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6106 LUTHER LN, Dallas, TX 75225

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Violation Timeline

Nov 2018

1 inspections

6 basic

Nov

May 2019

1 inspections

3 intermediate

6 basic

Jan 2020

1 inspections

3 intermediate

6 basic

Jan

Jun 2020

1 inspections

2 intermediate

3 basic

Dec 2020

1 inspections

2 intermediate

4 basic

Dec

Jul 2021

1 inspections

4 intermediate

5 basic

Feb 2022

1 inspections

4 intermediate

6 basic

Feb

Aug 2022

1 inspections

2 intermediate

6 basic

Mar 2023

1 inspections

1 intermediate

4 basic

Mar

Oct 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
EMPLOYEES NEED FOOD HANDLER CARD
DAL-2*29 Food thermometers provided and accessible−2
OBSERVED HOT BOX WITHOUT THERMOMETER
DAL-3*32 Maintain in Good Repair−2
CLEAN REACH IN COOLERS IN COOK LINE
DAL-4*36 Cloths in-use for wiping between uses stored−2
OBSERVED SOILED WIPING CLOTH IN CUTTING BOARD
DAL-5*47 Other Violations−2
DISPLAY INSPECTION REPORT OR POST SIGN

Base deductions−10 pts

Mar 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-5*42 Dirty nonfood contact surfaces−2

Base deductions−13 pts

Aug 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Observed employee not sanitizing utensil
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak at 3-comp sink (sprayer) and right handle of handwash station

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
ConsumerhealthRFSMandTemp.Dallascityhall.com
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food kept longer than 24 hours (cut veggies in WIC)
DAL-5*29 Food thermometers provided and accessible−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks on prep table
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle touching dry, ingredient
DAL-8*47 Other Violations−2
Post 'choking poster' and 'inspection report available' signs up for public view

Base deductions−22 pts

Feb 22

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed corn kernels held at 50 Degrees F on counter for garnish.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed cooked broccoli held at 53 Degrees F on steam table.
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over sauces and raw beef in WIC.
DAL-4*10 Sanitization after Cleaning−5
Observed employee wash a dish and did not sanitize after.

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
RFSM not registered with CIty of Dallas. Call 214-670-8083 for info.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days. Name of product, prep date, and expiration date.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee eating in kitchen.
DAL-8*38 Thawing. under running water criteria−2
Observed shrimp defrosting in room temp water, 52 Degrees F, that was not flowing.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl used as a scoop.
DAL-10*45 Lockers to be used to store personal items−2
Observed personal items stored over equipment in kitchen.

Base deductions−32 pts

Jul 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
Observed white fish 68 degrees with no time control procedures.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken and pork over raw beef
DAL-3*18 Toxic items labeling-non original container−5
Observed chemical spray bottle w/ no label
DAL-6*20 Grease Trap Tickets−5
Observed grease trap tickets missing. Service every 90 days and keep 3 years of grease trap records on site.

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
Register Manager certificate w/ City of Dallas
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop and scoop handle in product.
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty wall over 3-comp sink
DAL-9*36 Cloths in-use for wiping between uses stored−2
Observed no sanitizer bucket.

Base deductions−30 pts

Dec 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over beef
DAL-6*18 Toxic items labeling-non original container−5
Observed chemical spray bottle not labeled

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed pot lid in hand sink. Use for handwashing only
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard and paper towels used as shelf liner.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed broken scoop handle, cup used as scoop, and scoop handle in food product.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty outsides of bulk dry containers

Base deductions−18 pts

Jun 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken and pork over beef and RTE
DAL-2*18 Toxic items labeling-non original container−5
Observed bottle of chemical w/ no label

Basic (3)

−6 pts

DAL-3*29 Food thermometers--small diameter probe−2
Provide probe thermometer for food
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed missing scoop handles, cups used as scoops.
DAL-5*45 Unnecessary articles prohibited−2
Observed personal keys and phone on prep table.

Base deductions−16 pts

Jan 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Keep time log or label when keeping TCS food at room temperature.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over vegetables.
DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (6)

−12 pts

DAL-4*31 Individual, disposable towels−2
Observed no paper towels at hand sink.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop. Observed scoops w/ broken handles.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty food container handles, dirty spray bottles.
DAL-8*45 Premises shall be maintained in good repair−2
Seal sink in bathroom to wall.
DAL-9*47 Handwashing signage−2
Observed missing hand wash sign in restroom (men's)

Base deductions−27 pts

May 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
DAL-3*19 Water & Plumbing in good repair- per code−5
repair front line hand sink
DAL-5*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
storing utensils in hand sink
DAL-7*21 RFSM - Not On Site−2
DAL-8*39 Loosely cover cooling foods−2
DAL-9*44 Trash can provided for papertowel waste−2

Base deductions−27 pts

Nov 18

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*29 Food thermometers provided and accessible−2
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
in walk in cooler
DAL-5*45 Premises shall be maintained in good repair−2
Seal hole in ceiling
DAL-6*21 RFSM - Not On Site−2
register manager certificate with dallas

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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