What is Golden Crown Bbq - Regular Kitchen's health inspection score?

Golden Crown Bbq - Regular Kitchen has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Golden Crown Bbq - Regular Kitchen last inspected?

Golden Crown Bbq - Regular Kitchen was last inspected on January 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Golden Crown Bbq - Regular Kitchen have?

Golden Crown Bbq - Regular Kitchen has 76 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Golden Crown Bbq - Regular Kitchen safe to eat at?

Golden Crown Bbq - Regular Kitchen has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Golden Crown Bbq - Regular Kitchen

Name: Golden Crown Bbq - Regular Kitchen
Address: 9780 WALNUT ST #360C, Dallas, 75243
Rating: 47

9780 WALNUT ST #360C, Dallas

Data may be outdated — inspected 1/11/2024

▲Improving

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0Poor

Lake Highlands

Ranked #612 of 727 in Lake Highlands

Improving

10 inspections

Last: Jan 11, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+6 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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9780 WALNUT ST #360C, Dallas, TX 75243

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

6 basic

Jan

Jul 2019

1 inspections

3 intermediate

6 basic

Jan 2020

1 inspections

2 intermediate

6 basic

Jan

Jun 2020

1 inspections

2 intermediate

1 basic

Dec 2020

1 inspections

2 intermediate

8 basic

Dec

Apr 2021

1 inspections

2 intermediate

9 basic

Nov 2021

1 inspections

3 intermediate

4 basic

Nov

Sep 2022

1 inspections

4 intermediate

5 basic

Mar 2023

1 inspections

3 intermediate

2 basic

Mar

Jan 2024

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Provide at least one inch air gap at 3-compartment sink drain

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over 1 day
DAL-3*31 Handwashing lavatory - used for other purpose−2
Hand sink for hand wash only. Remove hand sink sign at mop sink.
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Do not use cardboard under microwave
DAL-5*39 Equipment in good repair and proper adjustment.−2
Replace gasket on prep cooler.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean all handles, inside and out of prep cooler, WIC shelves, container lids, and all cooler gaskets.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood

Base deductions−17 pts

Mar 23

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 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 * chicken feet 50*
DAL-2*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * Cabbage 107* rice 121*
DAL-3*10 Clean Sight and Touch−5
Deep Clean: ice machine, make line inside and out, microwave

Basic (2)

−4 pts

DAL-4*42 Dirty nonfood contact surfaces−2
clean splash and build up through out restaurant, WIC door, build up on equipment, grease on floor, bulk container
DAL-5*45 Premises shall be maintained in good repair−2
need electrical outlet cover

Base deductions−19 pts

Sep 22

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures about vomiting/diarrhea event
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs stored above rte food in walk in cooler
DAL-7*03 Food products not maintained at 135øF or above−5
noddle 113, rice 117.6 degrees f
DAL-9*18 Medicines labeled and stored properly−5
nasal spray stored together with consumer food

Basic (5)

−10 pts

DAL-1*35 Jewelry Prohibition−2
jewelry not allowed
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
repair gaskets around coolers doors
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, shelves

Base deductions−30 pts

Nov 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Fix leak at sink
DAL-2*10 Clean Sight and Touch−5
Clean ice machine
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs below RTE foods in WIC

Basic (4)

−8 pts

DAL-4*45 Store maintenance equip away from food/food equip−2
Store tools away from prep areas
DAL-5*42 Dirty nonfood contact surfaces−2
Keep prep area free of stains
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store stew off of the floor
DAL-7*32 CIP-Cleanability−2
Remove aluminum lining at cooking station

Base deductions−23 pts

Apr 21

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Time as a public health control procedures not on site.
DAL-2*10 Clean Sight and Touch−5
Observed dirty prep table, cooking condiments area, and storage shelves.

Basic (9)

−18 pts

DAL-3*31 Individual, disposable towels−2
Observed no paper towels at handsink.
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Do not use grocery bags for food storage.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-6*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed soiled hand towels.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food products must be stored at least 6" off the floor(WIF).
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors and walls under and behind equipment throughout kitchen. Clean ceiling tiles.
DAL-9*45 Unnecessary articles prohibited−2
Remove all unnecessary articles form kitchen and front of house.
DAL-10*46 Physical Facilities Premises−2
Observed dirty Men's restroom. COS
DAL-11*47 Handwashing signage−2
Need handwash signage in restrooms.

Base deductions−28 pts

Dec 20

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Procedure for TPHC not on site.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine, prep table, and cooking condiments containers.

Basic (8)

−16 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not use handwash sink for any other purpose.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard of foil to line shelves.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Wet cloths must be stored in sanitizer between uses.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor in the walk-in-freezer.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean the walls and floors throughout kitchen.
DAL-9*43 Light - 10 foot : Walk-in, Dry storage−2
Light in walk-in-cooler is too dim.
DAL-10*45 Unnecessary articles prohibited−2
Remove all unnecessary articles.

Base deductions−26 pts

Jun 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-3*10 Clean Sight and Touch−5
clean the inside of the ice machine thoroughly

Basic (1)

−2 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−12 pts

Jan 20

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW SHELL EGGS STORED ABOVE SAUCES IN WIC
DAL-2*10 Clean Sight and Touch−5
CLEAN INSIDE OF ICE MACHINE

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*32 Approved Food Contact Equip.−2
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*38 Thawing. under running water criteria - < 4 hours−2

Base deductions−22 pts

Jul 19

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-5*10 Clean Sight and Touch−5
REACH IN COOLERS, ICE MACHINE
DAL-7*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
WARNING! PROVIDE TIME LABEL TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

Basic (6)

−12 pts

DAL-2*43 Light bulbs, light shields provided−2
ABOVE YOUR THREE COMPARTMENT SINK
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM WALK IN COOLER AND FREEZE, CLEAN WALL AND CEILING OF KITCHEN, WALK IN COOLER / FREEZER
DAL-4*45 Premises shall be maintained in good repair−2
REMOVE RUST FROM FLOOR OF WALK IN FREEZER
DAL-6*32 Approved Food Contact Equip.−2
NO TCS FOOD IN HOME USE COOLER ALLOWED
DAL-8*21 RFSM - Not On Site−2
DAL-9*38 Thawing. under running water criteria - water velocity−2
KEEP WATER RUNNING AT ALL TIMES WHEN THAWING MEAT

Base deductions−27 pts

Jan 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
RIB 120'F, FRIED FISH 76'F

Basic (6)

−12 pts

DAL-1*39 Loosely cover cooling foods−2
STEAMED RICE
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS FROM COOLERS
DAL-4*21 RFSM - Not On Site−2
NOT ON SITE
DAL-5*32 Approved Food Contact Equip.−2
NO TCS FOOD IN HOME REFRIGERATOR ALLOWED
DAL-6*45 Unnecessary articles prohibited−2
REMOVE CARDBOARD BOXES
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−17 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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