What is Eggsellent Cafe's health inspection score?

Eggsellent Cafe has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eggsellent Cafe last inspected?

Eggsellent Cafe was last inspected on January 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eggsellent Cafe have?

Eggsellent Cafe has 65 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eggsellent Cafe safe to eat at?

Eggsellent Cafe has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Eggsellent Cafe

Name: Eggsellent Cafe
Address: 1150 W KIEST BLVD #325, Dallas, 75224
Rating: 42

1150 W KIEST BLVD #325, Dallas

Data may be outdated — inspected 1/4/2024

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0Poor

Dallas

Ranked #989 of 1000 in Dallas

Improving

6 inspections

Last: Jan 4, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-11 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

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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1150 W KIEST BLVD #325, Dallas, TX 75224

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Violation Timeline

Apr 2021

1 inspections

3 intermediate

8 basic

Apr

Apr 2022

1 inspections

4 intermediate

7 basic

Dec 2022

1 inspections

6 intermediate

8 basic

Dec

Jan 2023

1 inspections

2 intermediate

11 basic

Jul 2023

1 inspections

3 intermediate

8 basic

Jul

Jan 2024

1 inspections

2 intermediate

3 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
hot knob not working with water fixture
DAL-2*10 Clean Sight and Touch−5
Ice machine has mold inside, should be cleaned to sight

Basic (3)

−6 pts

DAL-3*34 Outer openings:closed,tight-fitting windows−2
ceiling tiles missing in kitchen, shall be replaced
DAL-4*32 Damaged Equipment−2
cutting board needs to be re surfaced for sanitary
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood needs to be serviced, some blades missing observed

Base deductions−16 pts

Jul 23

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Do not store foods in metal (galvanized) cans. Store food in food grade containers
DAL-7*10 Clean Sight and Touch−5
clean all food contact surfaces for sight and touch (clean to remove food) from rubber gaskets at cook line
DAL-8*02 Cold Hold (41øF/45øF or below)−5
cold holding temperatures must be maintained at 41 F or below

Basic (8)

−16 pts

DAL-1*24 Food Labeling- with common name of the food−2
label all squeeze bottles/ containers with common name
DAL-2*39 Cutting surfaces.−2
cutting boards observed in poor condition/replace
DAL-3*40 Handle & dispense of cleaned utensils, single-use−2
invert single service items when not used
DAL-4*42 Dirty nonfood contact surfaces−2
heavy grease/ encrusted build up grill/ fryers/ attached equipment clean to remove, grill and fry station needs attention- detail clean
DAL-6*45 Premises shall be maintained in good repair−2
seal opening (hole) underneath hand sink at front line
DAL-9*46 Physical Facilities Premises−2
staff restroom observed not clean. Repair wall in staff restroom, no paper towels at hand sink
DAL-10*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water observed at hand sink at wait area- provide hot water
DAL-11*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
no date marking on ready to eat foods stored in RIC at cook line (deli meat/etc)

Base deductions−31 pts

Jan 23

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-6*10 Clean Sight and Touch−5
Clean side walls of ice machine
DAL-10*18 Toxic items labeling-non original container−5
Label sanitizer buckets

Basic (11)

−22 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking required for food stored for longer than 24 hours.
DAL-2*21 RFSM - Not On Site−2
Must follow up on Registered Food Service Managers
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean floors, walls, and equipment
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Seal door gap at front entrance
DAL-7*39 Store equipment & utensils in a clean, dry place−2
Invert utensils during storage
DAL-8*40 Reuse of single service articles−2
Store condiments in reusable container
DAL-9*46 Physical Facilities Premises−2
Employee restroom
DAL-11*45 Premises shall be maintained in good repair−2
Fix broken floor tiles
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*32 Nonfood surfaces-design to be cleaned easily−2
Remove cement block under cooking station

Base deductions−32 pts

Dec 22

Routine InspectionScore: 71

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
Observed staff touching toasted croissant with bare hands. Use second barrier.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed food stored in galvanized #10 cans.
DAL-3*10 Clean Sight and Touch−5
Observed all food contact suraces in the kitchen/work stations dirty. Clean and sanitize. Detail and deep clean inside of RIC at cookline.
DAL-4*03 Food products not maintained at 135øF or above−5
Hot foods must be maintained at 135 Degrees F or higher.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
DAL-9*14 Wash hands after all other activities−5
Staff must wash hands after every contamination.

Basic (8)

−16 pts

DAL-5*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Dirty wiping towels observed on the counter tops. Store properly.
DAL-6*39 Cutting surfaces.−2
Replace damaged cutting boards.
DAL-7*42 Dirty nonfood contact surfaces−2
Heavy food buildup observed underneath and around food equipment. Clean and sanitize the exterior of all RIC's/RIF's. Clean to remove buildup, dry storage shelving.
DAL-10*31 No soap at handsink−2
Stock all handsinks with soap/paper towels.
DAL-11*28 Original cont. of RTE/PHF/Day1= day of opening−2
RTE food stored inside RIC's for 24 hrs must be datemarked. No datemarking seen.
DAL-12*45 Premises shall be maintained in good repair−2
Handsink at wait station not working. Cover all food drains throughout, several observed open.
DAL-13*46 Physical Facilities Premises−2
Employee's restroom needs attention, clean.
DAL-14*21 RFSM - Not On Site−2
Expired.

Base deductions−46 pts

Apr 22

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-3*19 Hand sink water temperature below 110'F−5
HOT WATER <110*F AT HANDSINK
DAL-9*02 Cold Hold (41øF/45øF or below)−5
spinach in MAKE READY COOLER 52.2*F
DAL-10*14 Wash hands after all other activities−5
LACK OF HAND WASHING

Basic (7)

−14 pts

DAL-2*43 Light bulbs, light shields provided−2
PROVIDE FOR ALL
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-5*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-6*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-8*38 Thawing. Under refrigeration−2
OBSERVED THAWING AT ROOM TEMPERATURE
DAL-11*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS

Base deductions−34 pts

Apr 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
CHEESE 52*F, SPINACH 50*F IN CHIU
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (8)

−16 pts

DAL-1*45 Clean facilities as often as necessary.−2
CLEAN ALL
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA
DAL-5*23 No Water−2
NO COLD WATER AT HANDSINKS IN KITCHEN
DAL-6*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-7*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-9*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−31 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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