What is Sini Coffee Lounge's health inspection score?

Sini Coffee Lounge has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sini Coffee Lounge last inspected?

Sini Coffee Lounge was last inspected on June 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sini Coffee Lounge have?

Sini Coffee Lounge has 45 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sini Coffee Lounge safe to eat at?

Sini Coffee Lounge has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sini Coffee Lounge serve?

Sini Coffee Lounge serves Coffee cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sini Coffee Lounge

Name: Sini Coffee Lounge
Address: 9560 SKILLMAN ST #100, Dallas, 75243
Rating: 44

9560 SKILLMAN ST #100, Dallas

Data may be outdated — inspected 6/1/2023

▲Improving

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0Poor

Coffee•Lake Highlands

Ranked #627 of 727 in Lake HighlandsBetter than 18% of coffee restaurants

Improving

5 inspections

Last: Jun 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) which is computed during our regular data sync.

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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9560 SKILLMAN ST #100, Dallas, TX 75243

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Violation Timeline

Jun 2021

1 inspections

2 intermediate

5 basic

Jun

Feb 2023

1 inspections

4 intermediate

7 basic

Mar 2023

1 inspections

4 intermediate

8 basic

Mar

Apr 2023

1 inspections

4 intermediate

7 basic

Jun 2023

1 inspections

1 intermediate

3 basic

Jun

Inspection History

5 records on file

3 Follow-up2 Routine

Jun 23

Follow-up InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer too low, 0 ppm at 3 comp sink.

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Cannot store any thing in the hand sink.
DAL-3*41 Food storage containers, identified with common name of food.−2
The bulk containers need labels with common name.
DAL-4*47 Handwashing signage−2
Need choking poster.

Base deductions−11 pts

Apr 23

Follow-up InspectionScore: 78

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: tuna fish 49.1, lamb 45.8, tomatoes and onions 47.8, Kinche (wheat porridge) 44.3, and tomato & spicy chile 44.8.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Molded tomatoes.
DAL-5*14 When to wash hands before donning new gloves−5
Observed employee change gloves without washing hands first.
DAL-6*19 One Inch Air Gap−5
Need a 1 inch air gap.

Basic (7)

−14 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor.
DAL-4*21 RFSM - Not On Site−2
No RFSM registered with the City of Dallas on site.
DAL-7*28 Do not exceed manuf. use by date−2
Some date marks are expired.
DAL-8*26 Food Consumer Advisory-raw food−2
Need consumer advisory for raw or under cooked food.
DAL-9*47 Other Violations−2
Need choking poster.
DAL-10*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with the common name.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Clean blood in RIF.

Base deductions−34 pts

Mar 23

Follow-up InspectionScore: 76

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: RIC 50, green lentil 46.9, tomato sauce 46.9, yellow lentil 45.3, and red chickpea 46.
DAL-4*18 Medicines labeled and stored properly−5
Cannot store medicine next to food.
DAL-5*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-6*20 Grease Trap Tickets−5
Could not provide grease trap ticket on site.

Basic (8)

−16 pts

DAL-2*47 Handwashing signage−2
Need handwashing sign at every hand sink.
DAL-3*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.
DAL-7*21 RFSM - Not On Site−2
No RFSM for anyone in charge provided on site.
DAL-8*22 Accredited food handler certificate - 60 days−2
No food handlers provided for any employee on site.
DAL-9*24 Food Labeling- with common name of the food−2
Label all packaged food.
DAL-10*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must stay in sanitizer bucket when not in use.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-12*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No test strips provided.

Base deductions−36 pts

Feb 23

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: red sauce at 45.1, onions 45, and tomatoes at 43.5.
DAL-7*20 Grease Trap Tickets−5
Need grease trap ticket within 90 days.
DAL-10*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Employee did not sanitize dishes after wash and rinse.

Basic (7)

−14 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2
Invert cups in front, invert bowls, and plates.
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No test strips, need bleach ones.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-6*26 Food Consumer Advisory-raw food−2
Must post consumer advisory for raw or undercooked food.
DAL-8*21 RFSM - Not On Site−2
No RFSM provided on site.
DAL-9*22 Accredited food handler certificate - 60 days−2
No food handlers provided for any employee on site.
DAL-11*47 Handwashing signage−2
Need hand washing sign.

Base deductions−34 pts

Jun 21

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
container of jalapenos stored adjacent to raw fish and raw meat.
DAL-6*18 Toxic items labeling-non original container−5
label every spray bottle with the chemical used

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
few bags of onions stored on the floor underneath a designated hand wash sink
DAL-3*31 No soap at handsink−2
soap needed at the front counter hand wash sink
DAL-5*29 Food thermometers provided and accessible−2
needed inside the cooler in the dining area
DAL-7* 21 RFSM notify 10 days & replacement in 45 days−2

Base deductions−20 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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