What is Crown Buffet's health inspection score?

Crown Buffet 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 Crown Buffet last inspected?

Crown Buffet was last inspected on August 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crown Buffet have?

Crown Buffet has 93 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crown Buffet safe to eat at?

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

Official Health Record

Crown Buffet

Name: Crown Buffet
Address: 1350 N HAMPTON RD, Dallas, 75208
Rating: 36

1350 N HAMPTON RD, Dallas

Data may be outdated — inspected 8/9/2023

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0Poor

Oak Cliff

Ranked #354 of 400 in Oak Cliff

Stable

9 inspections

Last: Aug 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

35 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

23x

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

-15 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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1350 N HAMPTON RD, Dallas, TX 75208

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

6 basic

Apr

Dec 2019

1 inspections

8 basic

Jun 2020

1 inspections

5 intermediate

3 basic

Jun

Dec 2020

1 inspections

2 intermediate

11 basic

Jun 2021

1 inspections

4 intermediate

7 basic

Jun

Feb 2022

1 inspections

5 intermediate

10 basic

Mar 2022

1 inspections

2 intermediate

8 basic

Mar

Dec 2022

1 inspections

3 intermediate

7 basic

Aug 2023

1 inspections

3 intermediate

7 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw shelled eggs over ready-to-eat food
DAL-2*10 Clean Sight and Touch−5
Call company that services ice machine to come clean interior of ice machine in back of kitchen by rear exit
DAL-3*18 Restricted use pesticides−5
Do not keep unapproved pesticides in establishment

Basic (7)

−14 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
Renew food handlers for all staff
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Get Quat test strips
DAL-6*32 Approved Food Contact Equip.−2
Do not leave condiments & other food products in cans they came in once open
DAL-7*34 Insect control devices-not over food/food prep−2
Do not have fly trap over/close to food prep areas
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Keep foods in boxes off floor>observed boxed food in walk-in freezer on floor
DAL-9*42 Dirty nonfood contact surfaces−2
Clean food debris on & under equipment> specifically by stove range
DAL-10*45 Premises shall be maintained in good repair−2
Finish fixing hand sink

Base deductions−29 pts

Dec 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Some items on buffet line observed below 135 F>recommend to have someone stir food to properly distribute heat
DAL-2*06 Discard if TCS is in container w/ no date or day−5
If using time as public health control, properly label time it was prepared & time rice will be discarded
DAL-10*18 Toxic items used according to law−5
Chlorine concentration of sanitizer bucket observed at over 200 ppm Cl

Basic (7)

−14 pts

DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
With any commercially made food product kept for 24 hrs must date mark
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Do not use absorbent materials when storing food
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Fix gaps in rear door leading to dumpster
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on floor
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
If storing utensils in dry/bulk ingredients utensils must have handle & be upright
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk ingredient bins with their contents
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor drains of any build-up

Base deductions−29 pts

Mar 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*19 Backflow prevention device - installed−5
Spray hose attached to faucet does not have a back flow device
DAL-7*09 Food on display shall be protected from contamination−5
Provide covers to open food items on buffet line ( croutons, chips, bacon bits)

Basic (8)

−16 pts

DAL-1*43 Light bulbs, light shields provided−2
Replace light bulb above the grill
DAL-2*36 Cloths in-use for wiping between uses stored−2
Wiping clothes must be stored in sanitizer bucket between use
DAL-3*32 Damaged Equipment−2
Repair damaged lid to ice chest freezer
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floors and under cooking equipment
DAL-6*39 Keep utensils handles upright or protected−2
Keep spoon handle upright and protected on buffet line
DAL-8*46 Physical Facilities Premises-closing toilet room doors−2
Install women's restroom front door
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Maintain proper time and date on food items in WIC (chicken and beef)
DAL-10*45 Premises free of litter−2
Clean trash around outside dumpster

Base deductions−26 pts

Feb 22

Routine InspectionScore: 67

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-9*20 Grease Trap Tickets−5
Remove grease buckets form outside
DAL-12*19 Water & Plumbing in good repair- per code−5
Repair plumbing at hand sinks
DAL-13*18 Toxic items used according to law−5
Sanitizer concentration too strong (>400ppm)
DAL-14*07 Food safe, good condition, unadulterated, and honestly presented−5
Clean mold found in ice machine
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Eggs above RTE broccoli

Basic (10)

−20 pts

DAL-1*47 Other Violations−2
Chocking poster for public display
DAL-2*43 Light bulbs, light shields provided−2
Replace light bulbs and shield
DAL-3*42 Dirty nonfood contact surfaces−2
Clean floors, counters, venthood, grease build up
DAL-4*39 Keep utensils handles upright or protected−2
Handle scooper for bulk food, store utensils in hot water
DAL-5*36 Cloths in-use for wiping between uses stored−2
Store wiping clothes in sanitizer bucket between use
DAL-6*32 Damaged Equipment−2
Ice machine cover replacement
DAL-7*31 Individual, disposable towels−2
Provide paper towels at handsinks
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
Thermometers in WIF
DAL-10*34 Pest Control−2
Rodent droppings in storage room
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food in RIC and WIC

Base deductions−45 pts

Jun 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*03 Outfitter-Food Temperatures (Hot).−5
warmers at service area at 127 F must be maintain a temperature of 135 or above to avoid cross contamination
DAL-5*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers and thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination
DAL-8*02 Outfitter-Food Temperatures (Cold).−5
cooler units at service area and sushi area not maintain food temperature of 40 f or below must be replace or repair to maintain 40 F or below RI cooler sushi 58 F RI cooler service area 47 F
DAL-10*06 Discard TCS if date marked exceeds temp & time−5
discard potentially hazardous food items PIC must discard food containers that exceeds food temperatures in all areas

Basic (7)

−14 pts

DAL-1*34 Outer openings:closing holes, gaps−2
back exit door frame with gaps must be replace or repair door frame to avoid pest harboring
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
lids of hermetic containers dirty with spills , grease and soils accumulations clean all hermetic containers in all areas to avoid cross contamination
DAL-4*43 Light bulbs, light shields provided−2
some lights broken at kitchen area must be replace or repair to proper condition
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
all floors walls and ceiling in all areas including under equipment dirty with soils and grease accumulations must be clean and sanitize to avoid contamination lights shields dirty with dead pest and construction material must be clean to avoid cross contamination floors under equipment in all areas dirty with soils, grease spills and food debris must be clean to avoid cross contamination
DAL-7*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
mechanical dish washing drainage blocked - not working - must be replace or repair to avoid waste water inside kitchen area hand sink not working front area must be replace or repair to proper condition
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers in all areas must be have date marks on all food containers in all areas
DAL-11*39 Cooking equipment free of encrusted grease−2
encrusted grease at cooking equipment must be clean and sanitize to avoid cross contamination

Base deductions−34 pts

Dec 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
sushi containers at 47 F must be discard and maintain at proper food temperature of 40 F or below
DAL-13*10 Equipment and Utensils Cleaning-contamination−5
hand sink faucets broken in different places must be repair to proper condition

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, walls and ceiling in all areas dirty with food debris, soils accumulations spills, mold and stagnant water must be clean to avoid cross contamination
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*45 First Aid−2
missing a complete first aid kit on site must be have a complete first aid kit on site
DAL-5*29 Food thermometers provided and accessible−2
missing thermometers inside all cooler units must be have visible and working thermometers
DAL-6*39 Cooking equipment free of encrusted grease−2
fryers and cooking equipment with encrusted grease accumulations and soils deposits must be clean to avoid cross contamination
DAL-7*29 Sanitizing solutions, testing devices−2
missing 3c sink setup sanitizing solutions missing sanitizer buckets in all areas must be setup sanitizer buckets at 100 ppm chlorine concentration must be setup 3c sink at 50 ppm chlorine concentration missing test strips to verified chemical concentrations must be have test strips to verified chemical concentrations must be have test strips to verified chemical concentration
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking inside cooler units
DAL-9*39 Equipment in good repair and proper adjustment.−2
DAL-10*45 Premises shall be maintained in good repair−2
lights not wo
DAL-11*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters dirty with grease and soils deposits must be clean to avoid cross contamination

Base deductions−32 pts

Jun 20

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
food surfaces and cooler units dirty with food debris, mold and grease accumulations must be clean and sanitize to avoid cross contamination
DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
use raw food containers for cooked food inside cooler units must be use approved containers to avoid chemical and cross contamination
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
10 ppm chlorine concentration on sanitizer bucket at kitchen pots cleaning area must be at : 100 ppm chlorine concentration at sanitizer buckets in all areas
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw food containers mixed with cooked containers separate raw food containers from cooked food containers to avoid cross contamination
DAL-8*10 Sanitization after Cleaning−5
not sanitizing solutions on cooking areas PIC must be ensure employees sanitize food surfaces during operational hours to avoid cross contamination

Basic (3)

−6 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
DAL-5*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets must be have sanitizer buckets in all areas to avoid cross contamination 3c not setup during operational hours 3c sink must setup at: 50 ppm chlorine concentration during operational hours to disinfect utensils
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils deposits and grease drippings must be clean to avoid contamination walls and ceiling dirty with dust and soils accumulations must be clean to avoid cross contamination

Base deductions−31 pts

Dec 19

Routine InspectionScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination some lights not working must be replace or repair to proper condition
DAL-2*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
water pipe broken with water leak at hand sink kitchen front area must be repair to proper condition to avoid stagnant water and contamination
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
dirty covered containers with spills and food debris inside cooler units PIC must be ensure that employees clean seal containers before use to avoid cross contamination
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level in different areas must be 6 inches out the floor level to avoid contamination
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment cooking area dirty with soils, grease accumulations must be clean to avoid contamination walls and ceiling in all areas dirty with dust, soils and grease accumulations must be clean to avoid cross contamination
DAL-6*29 Sanitizing solutions, testing devices−2
PIC must be ensure had sanitizer buckets at preparation times 100 ppm chlorine concentration at sanitizer buckets
DAL-7*34 Outer openings:closing holes, gaps−2
back exit door with gap between doors must be have proper weather strip to avoid pest harboring
DAL-8*43 Ventilation hood-prevent grease dripping−2

Base deductions−16 pts

Apr 19

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next and above potato
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm

Basic (6)

−12 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
no carbon board allow in the coolers
DAL-4*25 HACCP-Method for monitoring & controlling−2
the pic doesnt know how to test for PH of the rice HACCP is required for the sushi
DAL-5*34 Pest Control−2
observed flies in prep area
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the food containers,

Base deductions−22 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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