What is Rice Garden's health inspection score?

Rice Garden 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 Rice Garden last inspected?

Rice Garden was last inspected on October 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rice Garden have?

Rice Garden has 77 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rice Garden safe to eat at?

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

What type of cuisine does Rice Garden serve?

Rice Garden serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rice Garden

Name: Rice Garden
Address: 4016 W CAMP WISDOM RD, Dallas, 75237
Rating: 36

4016 W CAMP WISDOM RD, Dallas

Data may be outdated — inspected 10/12/2023

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0Poor

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Stable

8 inspections

Last: Oct 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.6

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

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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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4016 W CAMP WISDOM RD, Dallas, TX 75237

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

8 basic

Jan

Jul 2019

1 inspections

1 intermediate

7 basic

Jan 2020

1 inspections

3 intermediate

7 basic

Jan

Mar 2021

1 inspections

3 intermediate

8 basic

Feb 2022

1 inspections

1 intermediate

6 basic

Feb

Oct 2022

1 inspections

2 intermediate

10 basic

Mar 2023

1 inspections

2 intermediate

9 basic

Mar

Oct 2023

1 inspections

2 intermediate

7 basic

Inspection History

8 records on file

8 Routine

Oct 23

Routine InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
observed chicken wing at 125.9f, egg roll at 122.8f. use heat lamp to maintain hot hold temperatures for fried food.
DAL-2*10 Clean Sight and Touch−5
observed black residue in ice machine, clean and sanitize.

Basic (7)

−14 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in RIC and RIF
DAL-4*32 Damaged Equipment−2
replace heavily damaged containers
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food containers off floor (WIF)
DAL-6*38 Thawing. under running water criteria - water velocity−2
thaw food under running water
DAL-7*39 Store equipment & utensils in a clean, dry place−2
store utensils on clean surface.
DAL-8*42 Dirty nonfood contact surfaces−2
clean gaskets, clean fans of wic, clean grease build up on vent hood
DAL-9*43 Light bulbs, light shields provided−2
provide light shield

Base deductions−24 pts

Mar 23

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
OBSERVED GRIME BUILD UP ON INSIDE SHOOT OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-5*03 Food products not maintained at 135øF or above−5
OBSERVED RIBS AT 127.2F. MOVE TO WORKING COLD HOLD EQUIPMENT.

Basic (9)

−18 pts

DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
OBSERVED WET CLOTHS NOT STORE IN SANITIZER BUCKETS WHEN NOT IN USE. STORE IN SANITIZE BUCKETS.
DAL-4*45 Premises shall be maintained in good repair−2
OBSERVED WATER DAMAGED CEILING TILES, DAMAGES/MISSING CEILING TILES, DAMAGED CORNER BEADS. REPAIR.
DAL-6*32 Damaged Equipment−2
OBSERVED DAMAGED LIDS OF FOOD CONTAINERS, REPLACE.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED CONTAINERS OF FOOD ON FLOOR OF WALK IN FREEZER, STORE 6" MINIMUM OFF FLOOR.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
HEAVY GRIME/FOOD DEBRIS UNDERNEATH EQUIPMENT, REMOVE HARBORING CONDITIONS.
DAL-9*41 Food storage containers, identified with common name of food.−2
OBSERVED LARGE WHITE CONTAINER WITH WHITE SUBSTANCE NOT LABELED. LABEL.
DAL-10*43 Ventilation hood-prevent grease dripping−2
GREASE BUILD UP ON VENT HOODS, CLEAN.
DAL-11*39 Cooking equipment free of encrusted grease−2
HEAVY GREASE BUILD UP IN BETWEEN FRYERS, CLEAN.

Base deductions−28 pts

Oct 22

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
OBSERVED SOIL BUILD UP ON ICE SHOOT OF LARGE ICE MACHINE, CLEAN AND SANITIZE.
DAL-11*18 Restricted use pesticides−5
OBSERVED HOME USED PESTICIDE IN STORAGE ROOM, REMOVE FROM PREMISES.

Basic (10)

−20 pts

DAL-1*39 Soda nozzles and ice bin clean to remove soil−2
OBSERVED SOIL BUILD UP ON METAL SURFACE LOCATED NEXT TO NOZZLES OF ICE CREAM MACHINES, CLEAN.
DAL-3*44 Maintaining refuse areas and enclosures−2
OBSERVED GREASE OVERFLOW COMING FROM GREASE CONTAINERS, MAINTAIN.
DAL-4*34 Remove dead/trapped pests−2
OBSERVED DEAD ROACHES IN BACK STORAGE ROOM, REMOVED DEAD PEST.
DAL-5*42 Dirty nonfood contact surfaces−2
OBSERVED: SOIL BUILD UP ON ALL WIRE STORAGE SHELVES, DUST BUILD UP ON FANS OF WALK IN COOLER, DUST BUILD UP ON WALLS OF WALK IN COOLER, GREASE BUILD UP ON PIPES,
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER FOR UPRIGHT REACH IN FREEZER LOCATED IN BACK STORAGE ROOM .
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED FOOD CONTAINERS ON FLOOR OF WALK IN FREEZER.
DAL-8*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED FLOOR TILES IN WALK IN FREEZER, REPAIR.
DAL-9*43 Ventilation hood-prevent grease dripping−2
OBSERVED GREASE BUILD UP ON VENT HOOD RACKS, CLEAN.
DAL-10*47 Handwashing signage−2
PROVIDE HAND WASH SIGN IN MENS RESTROOM
DAL-12*22 Accredited food handler certificate - 60 days−2
TEXAS FOOD HANDLER CARDS MUST BE OBTAINED BY ALL EMPLOYEES HANDLING FOOD.

Base deductions−30 pts

Feb 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
mixed seafood platter observed at 44.1F. apply more ice surrounding the containers and place containers more into ice not lay on top of ice.

Basic (6)

−12 pts

DAL-2*39 Equipment & utensils cleaned before restocking−2
observed grime build up on lid of white rice cooker, clean and sanitize.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
observed food debris behind and underneath equipment, dust build up on walls and ceiling of walk in cooler, CLEAN.
DAL-4*45 Premises shall be maintained in good repair−2
observed damaged door frame next to hand sink in kitchen, repair.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
observed food debris build up on floors, remove harboring condition.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
sweat tea container left uncovered.
DAL-7*22 Accredited food handler certificate - 60 days−2
employees working in kitchen do not have texas food handler cards, provide.

Base deductions−17 pts

Mar 21

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
chicken wing 123.4F, corn 128.4F, egg roll 125.9F. fried food on buffet line are all under temperature. food was rapidly reheated.
DAL-2*10 Clean Sight and Touch−5
heavy grime build up on ceiling of ice machine observed, clean as soon as possible.
DAL-3*18 Toxic items labeling-non original container−5
chemicals in non original container not labeled. label.

Basic (8)

−16 pts

DAL-4*43 Ventilation hood-prevent grease dripping−2
observed grease on vent hood, clean.
DAL-5*42 cleaning hermetically sealed containers of food or visible soil before opening−2
large containers have build up of grime, clean all lids of food containers(sugar, flour, msg)
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean floors, heavy grime build up underneath shelves.
DAL-7*39 Cooking equipment free of encrusted grease−2
observed build up of grease on pipes, clean.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
grease on pipes, food debris on floor. remove harboring conditions.
DAL-9*45 Floor& wall junctures- coved & sealed−2
observed damaged cove base, repair.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
tea and food in walk in cooler were observed uncovered. cover to prevent potential contamination
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
deviled eggs and jello were observed with no date marked. PIC did not know when they were made. date mark food.

Base deductions−31 pts

Jan 20

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sushis at 58.4F. destroy.
DAL-2*03 Food products not maintained at 135øF or above−5
teriyaki chicken at 110.5F, buffalo wing at 110.8F and 124F, chicken nuggets at 126.7F. Steamed Fish at 97.4F. all food have been out for only 30 minutes per RFSM. All food off temperature were reheated to 165F.
DAL-3*10 Clean Sight and Touch−5
grime build up in ice bin. clean and sanitize ice bin.

Basic (7)

−14 pts

DAL-4*45 Premises shall be maintained in good repair−2
leak coming from roof causing holes on ceiling tiles. repair broken wall base.
DAL-5*41 Food storage containers, identified with common name of food.−2
label squeeze bottles.
DAL-6*32 Thermometer in good condition or discarded−2
walk in cooler thermometer reading 28F, actual temperature is 37.8F. Replace with working thermometer.
DAL-7*42 Dirty nonfood contact surfaces−2
grime build up on pipes and on red cylinders.
DAL-8*39 Equipment in good repair and proper adjustment.−2
hot hold equipment observed at 121F. Repair must hold hot food at 135F or above.
DAL-9*36 Cloths in-use for wiping between uses stored−2
wet cloths on food contact surfaces. place cloths back in sanitizer bucket when not in use.
DAL-10*43 Ventilation hood-prevent grease dripping−2
grease build up on vent hood.

Base deductions−29 pts

Jul 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
boiled fish @ 119F. Chicken wing @ 119.4F. Sausage @ 121.4F.Chicken on stick @ 109F. Reheat all food that is in serving line. Increase heat of steam bath.

Basic (7)

−14 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide a bodily fluid spill kit.
DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-4*39 Keep utensils handles upright or protected−2
Using bowl as a scoop. Utensil must be handled and handle must be kept upright and not touching food,
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floors of storage room. Clean dust off fan of walk in cooler.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
store knife in between shelves and wall.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
grey containers of food on floor of walk in freezer.
DAL-8*31 Individual, disposable towels−2
Provide paper towels at all hand stations. COS

Base deductions−19 pts

Jan 19

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*03 Food products not maintained at 135øF or above−5
buffalo wing at 115F, to many wings in small shallow bowl is not able to maintain temperatures. reduce amount of chicken wings

Basic (8)

−16 pts

DAL-1*32 Thermometer in good condition or discarded−2
thermometer in prep cooler non fucntional, replace.
DAL-2*45 Premises shall be maintained in good repair−2
broken floor tiles in walk in cooler.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
food container on floor in walk in cooler and walk in freezer.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean frp walls and lids of containers.
DAL-5*39 Cooking equipment free of encrusted grease−2
grill and fry station has heavy grease.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in reach in freezer located in back area.
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
cloth underneath cutting board.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
remove traps with dead pest in storage room.

Base deductions−21 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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