What is Jtc Bless Import's health inspection score?

Jtc Bless Import has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jtc Bless Import last inspected?

Jtc Bless Import was last inspected on September 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jtc Bless Import have?

Jtc Bless Import has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jtc Bless Import safe to eat at?

Jtc Bless Import has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Jtc Bless Import

Name: Jtc Bless Import
Address: 9220 SKILLMAN ST #101, Dallas, 75243
Rating: 26

9220 SKILLMAN ST #101, Dallas

Data may be outdated — inspected 9/25/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Lake Highlands

Ranked #669 of 727 in Lake Highlands

Improving

5 inspections

Last: Sep 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

33 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 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

+24 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

Open location in Google Maps →

9220 SKILLMAN ST #101, Dallas, TX 75243

Open in Maps

View Menu Order Online

Violation Timeline

May 2020

1 inspections

3 intermediate

4 basic

May

Jul 2021

1 inspections

4 intermediate

3 basic

Aug 2023

1 inspections

4 intermediate

11 basic

Aug

Sep 2023

2 inspections

8 intermediate

14 basic

Inspection History

5 records on file

5 Routine

Sep 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Improper Hot holding: beef 128.6, goat 120.8, goat 121.2, sausage roll 112.3, fish roll 128.3, and chicken 100.1.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Smashed open plantains WIC.

Basic (5)

−10 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee.
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No test strips.
DAL-5*39 Store all equipment & utensil covered or inverted−2
invert to go containers.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean microwave.
DAL-7*47 Handwashing signage−2
No hand washing sign at bathroom hand sink.

Base deductions−20 pts

Sep 23

Routine InspectionScore: 67

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented Nestle Milo, Nestle Nido, Nestle Cerelac and expired Nestle Nido.
DAL-2*03 Food products not maintained at 135øF or above−5
Improper hot holding: beef 131.1, fish roll 100.9, turkey 125.8, and snail 102.6.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: jollof rice 47.5, beans 46, stew sauce 53.4, and chicken 45.2.
DAL-4*10 Clean Sight and Touch−5
Old food on top of microwave (inside).
DAL-5*19 Water & Plumbing in good repair- per code−5
Leaking 3 comp sink.
DAL-6*20 Grease Trap Tickets−5
No grease trap ticket provided on site.

Basic (9)

−18 pts

DAL-7*21 Being a certified food protection manager who has shown proficiency of required information thro−2
No food manager provided on site.
DAL-8*22 Accredited food handler certificate - 60 days−2
No food handlers provided for anyone working.
DAL-9*29 Food thermometers provided and accessible−2
No thermometer in RIC provided in meat market.
DAL-10*24 Food Labeling- with common name of the food−2
Label all packaged food with common name.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all bulk food containers with common name.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Clean bottom of microwave (bottom), walls, and behind cooking equipment.
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food items on the floor.
DAL-14*39 Utensils, single serve items 6 inches off - floor−2
Cannot store single use items on the floor.
DAL-15*40 Reuse of single service articles−2
Cannot reuse single use items, must throw away.

Base deductions−48 pts

Aug 23

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Improper hot holding: goat 129, turkey 125, chicken 113.6, chicken 123.7, chicken 110.5, fish roll 102.3, and fish 120.7.
DAL-8*20 Grease Trap Tickets−5
No grease trap ticket provided on site.
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored above beef & yams, must be stored on the bottom.
DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
Mold on tomatoes, peppers, and yams. Dented cans Geisha Mackerel and Esimu Mackerel.

Basic (11)

−22 pts

DAL-2*31 No soap at handsink−2
No soap at hand sink.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor, must be at least 6 inches off the ground.
DAL-4*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls, RIC by front door (mold) inside, dust above ceiling, floors, WIC shelves have build up of some sort on them.
DAL-6*45 First Aid−2
Could not provide first aid kit.
DAL-7*47 Handwashing signage−2
Need hand washing sign in the bathroom hand sink.
DAL-11*21 Outfitter-Certified Food Manager−2
No food manager certificate provided onsite.
DAL-12*22 Accredited food handler certificate - 60 days−2
No food handlers provided for anyone on site.
DAL-13*24 Food Labeling- with common name of the food−2
No label on packaged foods.
DAL-14*41 Food Labeling - Bulk food for self dispensing−2
No label for self serve items.
DAL-15*29 Food thermometers provided and accessible−2
No thermometer in RIC.

Base deductions−42 pts

Jul 21

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-3*20 Grease Trap Tickets−5
DAL-4*03 Food products not maintained at 135øF or above−5
turkey gizzard stick-105 degrees F; beef-105 degrees F; stewed stock fish-105 degrees F; fried chicken-105 degrees F; FRIED DRUMSTICKS-103 DEGREES f; egusi soup-103 degrees F; JOLLOF RICE-103 degrees F
DAL-5*10 A chemical sanitizer used: contact times criteria−5
no sanitizer observed
DAL-7*06 Time as PHC: 4 hours provide written procedures methods of compliance−5

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
food on the hot hold self serve line is set at 105 degrees F; walk in cooler-48 degrees F
DAL-2*34 Pest control-routine inspections for−2
DAL-6* 21 RFSM notify 10 days & replacement in 45 days−2

Base deductions−26 pts

May 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
fried tilapia and fried titus-120 degrees F; fried chicken-125 degrees f; stewed turkey 125 degrees F; turkey kabob-125
DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
DAL-7*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*29 Sanitizing solutions, testing devices−2
chlorine test strips needed on site
DAL-5*34 Pest control-routine inspections for−2
DAL-6*42 Ventilation hood systems−2
dust accumulation

Base deductions−23 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants