What is Cris And John's health inspection score?

Cris And John 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 Cris And John last inspected?

Cris And John was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cris And John have?

Cris And John has 92 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cris And John safe to eat at?

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

Official Health Record

Cris And John

Name: Cris And John
Address: 5555 PRESTON OAKS RD #5, Dallas, 75254
Rating: 50

5555 PRESTON OAKS RD #5, Dallas

Data may be outdated — inspected 1/11/2024

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0Fair

Dallas

Ranked #989 of 1000 in Dallas

Declining

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

29 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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

-12 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 48/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) which is computed during our regular data sync.

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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5555 PRESTON OAKS RD #5, Dallas, TX 75254

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Violation Timeline

Aug 2019

1 inspections

2 intermediate

13 basic

Aug

Sep 2019

1 inspections

3 intermediate

11 basic

Oct 2019

1 inspections

4 intermediate

7 basic

Oct

Nov 2019

1 inspections

5 intermediate

4 basic

Jul 2020

1 inspections

4 intermediate

3 basic

Jul

Feb 2021

1 inspections

1 intermediate

3 basic

Aug 2021

1 inspections

3 intermediate

8 basic

Aug

Mar 2022

1 inspections

6 basic

Apr 2023

1 inspections

3 intermediate

Apr

Jan 2024

1 inspections

1 intermediate

11 basic

Inspection History

10 records on file

8 Routine1 Complaint1 Follow-up

Jan 24

Routine InspectionLatestScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Use sanitizer Chlorine 50 ppm , Quat 200 ppm

Basic (11)

−22 pts

DAL-2*21 RFSM - Not On Site−2
Provide Food Manager Certificate
DAL-3*22 Accredited food handler certificate - 60 days−2
Provide Food Handler Certificates
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all units
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Do not use cardboard under microwave, remove plastic film from equipment.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Keep personal drinks out of prep areas
DAL-7*39 Equipment in good repair and proper adjustment.−2
Replace damaged cooler gaskets
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk containers
DAL-9*42 Dirty nonfood contact surfaces−2
Clean shelves and exterior of equipment
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide trash with lid in customer restroom.
DAL-12*45 Lockers to be used to store personal items−2
Store personal belongings out side kitchen

Base deductions−27 pts

Apr 23

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * brisket 48* cheese 46* sauce 46* have make line serviced
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Bottom of containers sitting directly on food- cross contamination You do not know where the bottoms have been
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef over dressing

Base deductions−15 pts

Mar 22

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Maintain in Good Repair−2
Repair and replace gaskets for reach in units
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
Seal bottom of exit door
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store container of soup off of the floor
DAL-4*45 Drying Mops-air dry−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean ceiling
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store drinks at a designated location

Base deductions−12 pts

Aug 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
cooked chicken 94 degrees F, rice noodles 107 degrees F
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Diced tomatoes 55 degrees F
DAL-6*10 Sanitization after Cleaning−5
Food staff observed just washing dishes only. Must wash/rinse/sanitize

Basic (8)

−16 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide spill kit
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
DAL-5*31 Handwashing lavatory - accessible−2
Remove items from inside hand sink. Food staff must wash hands after each task.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Replace weather stripping at the back door
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed staff chewing gum while cooking. Properly store employee drinking cups
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use small cups to dispense ingredients
DAL-10*42 Dirty nonfood contact surfaces−2
Detail clean floor/floor drain and vent hood filters.
DAL-11*41 Food storage containers, identified with common name of food.−2
Sauces/containers

Base deductions−31 pts

Feb 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Address warewash plumbing leaks

Basic (3)

−6 pts

DAL-2*32 CIP-Cleanability−2
Remove aluminum foil from surfaces
DAL-3*42 Dirty nonfood contact surfaces−2
Address grease stains behind cooking equipment
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Provide adequate weather stripping at exit door

Base deductions−11 pts

Jul 20

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*03 Food products not maintained at 135øF or above−5
beef-120 degrees F
DAL-3*18 Toxic items labeling-non original container−5
spray bottles
DAL-4*02 Cold Hold (41øF/45øF or below)−5
corn-52 degrees F; egg roll-50 degrees F
DAL-5*20 Grease Trap Tickets−5
needed on site

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
DAL-6*31 Individual, disposable towels−2
no paper towels in the premises for employees;
DAL-7*34 Pest control-routine inspections for−2
needed on site

Base deductions−26 pts

Nov 19

Complaint InspectionScore: 81

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
NEED TO CLEAN CUTTING BOARDS. THREE COMPARTMENT SINK, AND UNDER PREP TABLES. COOLERS
DAL-4*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN COLD PRODUCTS AT 41 OR LOWER. OBSERVED COOLER PRODUCTS BY THE GRILL AT 49 DEGREES F.
DAL-5*20 Grease Trap Tickets−5
DAL-6*18 Toxic items stored above food/utensils−5
HAND SOAP ABOVE THE LETTUCE.
DAL-8*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5

Basic (4)

−8 pts

DAL-2*47 Other Violations−2
NEED SPANISH VERSION OF CHOKING POSTER.
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR FAUCET AT HAND SINK AND VEGETABLE SINK.
DAL-7*43 Light bulbs, light shields provided−2
NEED ABOVE FOOD PREP AREA.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN THE CEILING TILES, WINDOWS BY THE GRILL, stove, floor. NEED TO DEGREASE THE FLOORS.

Base deductions−33 pts

Oct 19

Routine InspectionScore: 79

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw meat above RTE food.
DAL-2*14 Hands wash procedures-without soap−5
observed employee wash hands without soap.
DAL-3*19 Water & Plumbing in good repair- per code−5
leak in 3 compartment sink faucet, no hot water in handwash sink.
DAL-4*20 Grease Trap Tickets−5
Grease trap ticket missing.

Basic (7)

−14 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food for 7 days and label.
DAL-6*29 Food thermometers provided and accessible−2
thermometer missing RIC.
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
wiping clothes under raw chicken.
DAL-8*39 Store equipment & utensils - avoid contamination−2
use utensils with handle to scoop.
DAL-9*42 Nonfood-contact surfaces material−2
clean grill/venthood.
DAL-10*43 Light bulbs, light shields provided−2
replace vent hood light bulbs.
DAL-11*47 Other Violations−2
missing no smoking sign, handwash sign in kitchen sink.

Base deductions−34 pts

Sep 19

Follow-up InspectionScore: 77

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-6*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING EQUIPMENT WITH DETERGENT ONLY
DAL-11*02 Cold Hold (41øF/45øF or below)−5
CORN 64'F,
DAL-13*19 Water & Plumbing in good repair- per code−5
REPAIR MOP SINK, THREE COMPARTMENT SINK AND HAND SINK. ALL SINK MUST BE ABLE TO PROVIDE COLD AND HOT WATER FROM ALL FAUCETS

Basic (11)

−22 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP EMPLOYEE DRINK ABOVE FOOD PRODUCTS IN COOLER. STORE IT AT THE BOTTOM OF COOLER
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*46 Enclosed toilet room w/self closing doors−2
DAL-5*43 Light - 20 foot : Washing, utensil, toilet−2
EMPLOYEE RESTROOM
DAL-7*21 RFSM - Not On Site−2
DAL-8*31 No soap at handsink−2
DAL-9*45 Premises shall be maintained in good repair−2
CHECK COOLER
DAL-10*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN VENT HOOD, GRILL, STOVE. DEGREASE FLOOR
DAL-14*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR YOUR SANITIZER ( quaternary ammonium)

Base deductions−37 pts

Aug 19

Routine InspectionScore: 78

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-6*10 Clean Sight and Touch−5
COOLERS, CUTTING BOARDS
DAL-14*19 Water & Plumbing in good repair- per code−5
REPAIR OUT OF ORDER AND LEAKING FIXTURE FROM SINK

Basic (13)

−26 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ALSO DEGREASE FLOOR FROM ENTIRE ESTABLISHMENT . CLEAN HANDLES OF COOLERS.
DAL-2*46 Enclosed toilet room w/self closing doors−2
RESTROOM
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL SALT AND SUGAR FROM OPENED BAGS
DAL-4*26 Allergen Labeling−2
PEANUT SAUCE
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEE COFFEE STORED ABOVE FOOD PRODUCTS IN COOLER
DAL-7*38 Thawing. under running water criteria - water velocity−2
OBSERVED WINGS THAWING IN STANDING WATER. KEEP WATER RUNNING AT ALL TIMES
DAL-8*31 Individual, disposable towels−2
RESTROOM
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP
DAL-10*36 Cloths in-use for wiping between uses stored−2
KEEP ALL TOWEL IN SANITIZER BETWEEN USE
DAL-11*21 RFSM - Not On Site−2
RENEW YOUR EXPIRED DALLAS REGISTERED FOOD SERVICE MANGER CERTIFICATES
DAL-12*43 Light - 20 foot : Washing, utensil, toilet−2
EMPLOYEE RESTROOM
DAL-13*45 Floor& wall junctures- coved & sealed−2
REPLACE MISSING CEILING TILE FROM RESTROOM
DAL-15*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−36 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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