What is Commercial Kitchen's health inspection score?

Commercial Kitchen has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Commercial Kitchen last inspected?

Commercial Kitchen was last inspected on January 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Commercial Kitchen have?

Commercial Kitchen has 41 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Commercial Kitchen safe to eat at?

Commercial Kitchen has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Commercial Kitchen serve?

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

Official Health Record

Commercial Kitchen

Name: Commercial Kitchen
Address: 2550 W RED BIRD LN #402, Dallas, 75237
Rating: 50

2550 W RED BIRD LN #402, Dallas

Data may be outdated — inspected 1/22/2024

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0Fair

American•Dallas

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

Declining

7 inspections

Last: Jan 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

29 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

Employee illness

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 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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2550 W RED BIRD LN #402, Dallas, TX 75237

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Violation Timeline

Aug 2019

1 inspections

1 intermediate

7 basic

Aug

Mar 2020

1 inspections

2 intermediate

7 basic

Oct 2020

1 inspections

1 intermediate

4 basic

Oct

Apr 2021

1 inspections

2 intermediate

3 basic

Mar 2022

1 inspections

2 basic

Mar

Oct 2022

1 inspections

1 intermediate

5 basic

Jan 2024

1 inspections

3 intermediate

3 basic

Jan

Inspection History

7 records on file

7 Routine

Jan 24

Routine InspectionLatestScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed on the middle shelves, needs to be stored at bottom shelves
DAL-2*20 Grease Trap Tickets−5
provide grease trap tickets on site
DAL-3*19 One Inch Air Gap−5
must provide a 1 inch air gap on 3 comp sink pipe

Basic (3)

−6 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
observed rte and tcs food with no date marking
DAL-5*31 Individual, disposable towels−2
paper towel missing on toilet
DAL-6*35 Jewelry Prohibition−2
observed employees wearing earring while handling food

Base deductions−21 pts

Oct 22

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
Replace foil pan used to store clean utensils with approved equipment that can be cleaned and sanitized
DAL-2*22 Accredited food handler certificate - 60 days−2
renew all expired food handler certificates
DAL-4*45 Drying Mops-air dry−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*34 Outer openings:closing holes, gaps−2
Seal back door properly to prevent entrance of insects and rodents

Base deductions−15 pts

Mar 22

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
Seal hand sinks to wall properly
DAL-2*39 Store all equipment & utensil covered or inverted−2
Store ice scoop on or in clean and sanitized surface. Observed stored on top of ice machine

Base deductions−4 pts

Apr 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN THE INTERIOR PANEL OF THE ICE MACHINE ( VISIBLE BUILD UP )
DAL-2*18 Toxic items labeling-non original container−5
UNLABELED CHEMICAL SPRAY BOTTLE

Basic (3)

−6 pts

DAL-3*35 Hair Restraints effective−2
WORKERS NOT WEARING HAIR RESTRAINTS UPON ARRIVAL
DAL-4*45 Walls and ceilings, studs, joists, and rafters−2
DAMAGED CEILING TILE DUE TO MOISTURE
DAL-5*29 Sanitizing solutions, testing devices−2
NO SANITIZING TEST STRIPS IN THE ESTABLISHMENT ( CHLORINE TEST STRIPS )

Base deductions−16 pts

Oct 20

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
UNDERNEATH HAND SINK PIPING MISSING

Basic (4)

−8 pts

DAL-2*35 Hair Restraints effective−2
TWO KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS
DAL-3*42 Dirty nonfood contact surfaces−2
DUSTY VENT HOOD FILTERS
DAL-4*46 Physical Facilities Premises−2
URINE SOIL UNDERNEATH THE TOILET SEATS ( RESTROOMS )
DAL-5*34 Insect control:prevent dead insects from food−2
FRUIT FLIES OBSERVED IN THE ESTABLISHMENT

Base deductions−13 pts

Mar 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
LEAK UNDER THE THREE COMPARTMENT SINK PIPING
DAL-6*20 Grease Trap Tickets−5
GREASE TRAP SERVICE NEEDED MUST BE PERFORMED EVERY 90 DAYS NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

Basic (7)

−14 pts

DAL-2*22 Handlers-Certificate Not On Site−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL KITCHEN STAFF
DAL-3*31 No soap at handsink−2
NO SOAP SUPPLIED AT THE KITCHEN HAND SINKS
DAL-4*34 Pest Control−2
NO PEST CONTROL RECORDS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS
DAL-5*47 Handwashing signage−2
HAND WASH SIGNS NEEDED IN THE RESTROOM
DAL-7*45 First Aid−2
NO FIRST AID KIT ON SITE AT THE TIME OF INSPECTION
DAL-8*29 Sanitizing solutions, testing devices−2
CHLORINE TEST STRIPS NEEDED
DAL-9*35 Hair Restraints effective−2
NO HAIR RESTRAINTS BEING WORN BY KITCHEN STAFF

Base deductions−24 pts

Aug 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*18 Unnecessary chemicals not allowed−5
No home use pesticides in establishment, found a Raid can in kitchen. Must use licensed pest control operator.

Basic (7)

−14 pts

DAL-2*47 Handwashing signage−2
Provide hand wash signs at all hand sinks.
DAL-3*31 No soap at handsink−2
no soap at hand sink located next to 3 comp sink.
DAL-4*39 Equipment & utensils cleaned before restocking−2
utensils in containers covered in grime, clean and sanitize properly before restocking.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food in reach in cooler.
DAL-6*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
back exterior door has large gap.
DAL-7*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strips.
DAL-8*45 First Aid−2
provide a first aid kit.

Base deductions−19 pts

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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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