What is Sankofa Kitchen's health inspection score?

Sankofa Kitchen has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sankofa Kitchen last inspected?

Sankofa Kitchen was last inspected on July 28, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sankofa Kitchen have?

Sankofa Kitchen has 50 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sankofa Kitchen safe to eat at?

Sankofa Kitchen has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Sankofa Kitchen

Name: Sankofa Kitchen
Address: 3333 W CAMP WISDOM RD #118, Dallas, 75237
Rating: 71

3333 W CAMP WISDOM RD #118, Dallas

Data may be outdated — inspected 7/28/2022

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0Good

Dallas

Unknown

7 inspections

Last: Jul 28, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.1

Avg Violations

47 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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3333 W CAMP WISDOM RD #118, Dallas, TX 75237

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

7 basic

Mar

Oct 2019

1 inspections

2 intermediate

7 basic

Apr 2020

1 inspections

1 intermediate

3 basic

Apr

Dec 2020

1 inspections

1 intermediate

7 basic

May 2021

1 inspections

2 intermediate

4 basic

May

Nov 2021

1 inspections

1 intermediate

7 basic

Jul 2022

1 inspections

7 basic

Jul

Inspection History

7 records on file

7 Routine

Jul 22

Routine InspectionLatestScore: 93

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST AND MAKE VISIBLE TO PUBLIC: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*43 Ventilation hood-prevent grease dripping−2
HEAVY GREASE BUILD UP ON VENT HOOD, CLEAN WITH A WEEK.
DAL-3*45 Premises shall be maintained in good repair−2
OBSERVED LOOSE FRP WALL(NEXT TO ICE MACHINE), DAMAGED CEILING ABOVE WALK IN COOLER, REPAIR.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
OBSERVED CLEAN UTENSILS STORE ON WIRE SHELVES THAT HAVE GRIME BUILD UP, STORE ON CLEAN SURFACES.
DAL-5*42 Dirty nonfood contact surfaces−2
OBSERVED GREASE BUILD UP ON SURFACES OF EQUIPMENT, GREASE/GRIME BUILD UP ON WIRE STORAGE SHELVES. CLEAN.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS ON FLOOR. REMOVE HARBORING CONDITIONS.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
FOOD BEING WORKED ON STOVE AND FRYERS IS ABOVE VENT HOOD THAT HAS HEAVY GREASE BUILD UP AND DRIPPING. CLEAN.

Base deductions−14 pts

Nov 21

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*10 Clean Sight and Touch−5
observed water dripping from grime build up inside of ce machine. clean and sanitize food contact surfaces of ice machine.

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
heavily damaged molding on exterior door, leak from roof causing ceiling tile to be water damaged, observed damaged molding in dinning area, and observed water damaged ceiling tile that has light hanging with tape. observed loose frp walls next to ice machine. REPAIR.
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
observed food debris on floor and grease build up on equipment, clean.
DAL-3*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD UP ON EQUIPMENT(ice machine and fryers) AND ON STORAGE SHELVES, CLEAN.
DAL-4*32 Thermometer in good condition or discarded−2
thermometer in reach in cooler located in back area is damaged. replace.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
observed utensils stored on soiled storage containers, clean all storage containers and wire storage shelves.
DAL-6*43 Ventilation hood-prevent grease dripping−2
grease build up on vent hoods, clean.
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−19 pts

May 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
observed build up of grime inside of ice machine observed water melting on grime , clean and sanitize ice machine
DAL-5*02 Cold Hold (41øF/45øF or below)−5
observed sliced tomato at 45.3F, place food in working cold hold equipment.

Basic (4)

−8 pts

DAL-2*45 Premises shall be maintained in good repair−2
observed damaged ceiling tile in kitchen and in dining area, observe damaged door of back door. REPAIR
DAL-3*42 Dirty nonfood contact surfaces−2
observed grime build up on pipes, on lids of containers, on shelves, on top of equipment, on fan of walk in cooler. clean.
DAL-4*39 Cooking equipment free of encrusted grease−2
observed build up of grease on equipment, clean.
DAL-6*43 Light bulbs, light shields provided−2
lights in kitchen not shielded, provide light shields.

Base deductions−18 pts

Dec 20

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
grime build up on side and roof of ice machine, CLEAN AND SANITIZE, DISPOSE OF ICE.

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls, grime on ceiling; CLEAN.
DAL-2*45 Premises shall be maintained in good repair−2
observed damaged walls and missing/damaged ceiling tile, REPAIR.
DAL-3*39 Store equipment & utensils - avoid contamination−2
observed clean utensils and equipment store on floor or store on soiled surfaces and in soiled containers, STORE IN A CLEAN AREA.
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
observed damaged vinyl surface used to store utensil, replace.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
observed grime on walls, water build up next to ice machine, falling FRP wall; REMOVE HARBORING CONDITIONS.
DAL-7*43 Light bulbs, light shields provided−2
lights in kitchen missing light shields.
DAL-8*41 Food storage containers, identified with common name of food.−2
black containers used to store white substance not labeled, LABEL.

Base deductions−19 pts

Apr 20

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 0PPM. change every 2-4 hours.

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
dust on electrical pipes. clean. dust on fans located in walk in cooler.
DAL-3*43 Ventilation hood-prevent grease dripping−2
grease dripping from vents hoods, clean.
DAL-4*39 Cooking equipment free of encrusted grease−2
grease build up on equipment.

Base deductions−11 pts

Oct 19

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*18 Use toxic according to manufacturer direction−5
Home Use pesticide Hot Shot located in back storage area, no home use pesticides in establishment.
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
ware wash machine at 0 PPM. use 3 comp sink to sanitize utensils.

Basic (7)

−14 pts

DAL-1*28 Do not exceed manuf. use by date−2
food container in walk in cooler date marked 10-13-19 and 10-21-19, follow date mark procedures and remove food past seven days.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
heavy grime on floors of back storage area, clean.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
water puddles located next to ice machine, grease on floor and walls, grime on back storage area. remove harborage conditions.
DAL-5*27 Cool TCS foods using ice as an ingredient−2
large 3 3 gallons of chicken noddle soup in 5 gallon bucket cooling at room temperature, RFSM place container in ice to cool down properly, stir occasionally.
DAL-7*45 Premises shall be maintained in good repair−2
missing/damaged ceiling tiles, frp wall loose and not attached to wall leaving gap on wall. Repair
DAL-8*43 Ventilation hood-prevent grease dripping−2
grease dripping from vent hood and on wall of fryer area.
DAL-9*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−24 pts

Mar 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
pinto beans at 47.4F. Place ice on food to bring temperature down.

Basic (7)

−14 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
pots and pans should be stored inverted to prevent grime build up and drain properly.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean FRP walls and floors.
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler not maintaining maximum cold hold temperature of 41F temperature inside reached 48.5F.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
water bottles on/above food contact surfaces and utensils
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
foil on shelve, must use material that does not chip. Utensils are burnt and chipped, replace.
DAL-7*41 Food storage containers, identified with common name of food.−2
label all large storage food containers.
DAL-8*43 Light bulbs, light shields provided−2
light bulb in kitchen must be shielded.

Base deductions−19 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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