What is Murphys Restaurant & Lounge's health inspection score?

Murphys Restaurant & Lounge has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Murphys Restaurant & Lounge last inspected?

Murphys Restaurant & Lounge was last inspected on October 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Murphys Restaurant & Lounge have?

Murphys Restaurant & Lounge has 78 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Murphys Restaurant & Lounge safe to eat at?

Murphys Restaurant & Lounge has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Murphys Restaurant & Lounge

Name: Murphys Restaurant & Lounge
Address: 10051 WHITEHURST DR #100, Dallas, 75243
Rating: 51

10051 WHITEHURST DR #100, Dallas

Data may be outdated — inspected 10/4/2023

▲Improving

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0Fair

Lake Highlands

Ranked #575 of 727 in Lake Highlands

Improving

10 inspections

Last: Oct 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission 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

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+19 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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10051 WHITEHURST DR #100, Dallas, TX 75243

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Violation Timeline

Dec 2019

1 inspections

4 intermediate

1 basic

Dec

May 2020

1 inspections

2 intermediate

3 basic

Oct 2020

1 inspections

2 intermediate

5 basic

Oct

Apr 2021

1 inspections

2 intermediate

2 basic

Oct 2021

1 inspections

1 intermediate

3 basic

Oct

Jun 2022

1 inspections

2 intermediate

13 basic

Aug 2022

1 inspections

2 intermediate

7 basic

Aug

Feb 2023

1 inspections

2 intermediate

13 basic

Mar 2023

1 inspections

2 intermediate

8 basic

Mar

Oct 2023

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Oct 23

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Molded food in WIC.

Basic (3)

−6 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
Cannot store food above clean utensils.
DAL-2*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with the common name.
DAL-3*28 Date marking combined ingredients for RTE/ TCS food−2
No date marks on food, must have label on after 24 hours.

Base deductions−11 pts

Mar 23

Follow-up InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding, jollof rice 56.5, too high. Must discard or lower temperature.
DAL-2*18 Toxic items labeling-non original container−5
Label all chemicals bottles.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM registered with City of Dallas.
DAL-4*22 Accredited food handler certificate - 60 days−2
No food handlers provided for every employee working.
DAL-5*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must leave in sanitizer bucket when not in use.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean vent hoods and equipment full of grease, clean racks in WIC with old food.
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-9*31 No soap at handsink−2
No soap at hand sink.
DAL-10*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips.

Base deductions−26 pts

Feb 23

Routine InspectionScore: 76

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-4*20 Grease Trap Tickets−5
No grease trap ticket provided.

Basic (13)

−26 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM for manager on duty.
DAL-2*22 Accredited food handler certificate - 60 days−2
No food handlers provide for all employees.
DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark all food prepared, discard within 7 days.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate all employee food and label. Do not store over open food. Cannot eat food in the kitchen.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food items on the floor, must be at least 6 inches off the floor.
DAL-8*47 Handwashing signage−2
Need hand washing sign at every hand sink.
DAL-9*34 Outer openings:closing holes, gaps−2
Gap at the front door, the bottom and the middle.
DAL-10*31 No soap at handsink−2
No soap at hand sink.
DAL-11*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Need test strips for Quat sanitizer.
DAL-12*39 Keep utensils handles upright or protected−2
Cannot store utensils in food, all handles must be stored up.
DAL-13*40 Single use articel wrapped or dispensed−2
All single serve straws must be in a dispenser, or stored away from contamination.
DAL-14*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
Clean dusty ceilings, WIC floor, WIC shelves, vent hoods, and walls.

Base deductions−36 pts

Aug 22

Follow-up InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
clean ice machine
DAL-7*19 Water & Plumbing in good repair- per code−5
repair leaking faucet and pipe on 3 com sink

Basic (7)

−14 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
all employees need food handler cards
DAL-2*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, gaskets
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate within 45 days
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-8*34 Outer openings:closing holes, gaps−2
repair gap around entrance door
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−24 pts

Jun 22

Routine InspectionScore: 74

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine. Black mold-like substance observed on wall and upper panel.
DAL-10*20 Grease Trap Tickets−5

Basic (13)

−26 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIC
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*45 Drying Mops-air dry−2
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor at WIF.
DAL-8*41 Food storage containers, identified with common name of food.−2
seasonings, dry ingredients
DAL-9*30 Food Establishment Permit−2
DAL-11*22 Accredited food handler certificate - 60 days−2
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-13*29 Sanitizing solutions, testing devices−2
DAL-14*31 Individual, disposable towels−2
DAL-15*32 Equipment and Utensils Multiuse Materials durable−2
Remove protective tape from prep table shelves. Remove plastic wrapped box used to store dry ingredients.

Base deductions−36 pts

Oct 21

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
disinfectant spray stored beside food seasonings,etc

Basic (3)

−6 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-2*31 Individual, disposable towels−2
replenish every paper towel dispenser
DAL-4*28 Do not exceed manuf. use by date−2

Base deductions−11 pts

Apr 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cooked beef-52 degrees F-
DAL-2*20 Grease Trap Tickets−5
not on site

Basic (2)

−4 pts

DAL-3*28 Date marking commercially prepared of RTE/PHF−2
DAL-4*34 Pest control-routine inspections for−2

Base deductions−14 pts

Oct 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
need to see them
DAL-7*10 Clean Sight and Touch−5
mold inside the ice machine-thoroughly clean and sanitize

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers in the wic
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*34 Pest control-routine inspections for−2
need to see receipts
DAL-5*36 Cloths in-use for wiping between uses stored−2
stored underneath the cutting board
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2

Base deductions−20 pts

May 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-5*20 Grease Trap Tickets−5

Basic (3)

−6 pts

DAL-2*34 Pest control-routine inspections for−2
DAL-3*28 Do not exceed manuf. use by date−2
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
meat encased in ice in the walk in freezer

Base deductions−16 pts

Dec 19

Routine InspectionScore: 86

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
clean the soda gun holsters thoroughly
DAL-2*18 Toxic items labeling-non original container−5
DAL-3*20 Grease Trap Tickets−5
most recent is from 6/12/19
DAL-5*18 Licensed pest control applicator only−5
can of real kill roach spray observed

Basic (1)

−2 pts

DAL-4*28 Date marking commercially prepared of RTE/PHF−2

Base deductions−22 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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