What is 9 Rabbits Boba House's health inspection score?

9 Rabbits Boba House has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 9 Rabbits Boba House last inspected?

9 Rabbits Boba House was last inspected on May 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 9 Rabbits Boba House have?

9 Rabbits Boba House has 94 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 9 Rabbits Boba House safe to eat at?

9 Rabbits Boba House has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does 9 Rabbits Boba House serve?

9 Rabbits Boba House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

9 Rabbits Boba House

Name: 9 Rabbits Boba House
Address: 2546 ROYAL LN, Denton, 75229
Rating: 41

2546 ROYAL LN, Denton

Data may be outdated — inspected 5/18/2023

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0Poor

American•North Dallas

Ranked #461 of 566 in North DallasBetter than 17% of american restaurants

Stable

9 inspections

Last: May 18, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.4

Avg Violations

35 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

15x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-15 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

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

2546 ROYAL LN, Denton, TX 75229

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2018

1 inspections

5 intermediate

5 basic

Dec

Jan 2019

3 inspections

15 intermediate

23 basic

Jun 2019

1 inspections

2 intermediate

7 basic

Jun

May 2020

1 inspections

1 intermediate

6 basic

May 2021

1 inspections

3 intermediate

7 basic

May

Apr 2022

1 inspections

2 intermediate

9 basic

May 2023

1 inspections

2 intermediate

7 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
SANDWICHES 53'F ALL CAKES IN CAKE CASE 59'F VOLUNTARY DESTRUCTION ORDER ISSUED.
DAL-9*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE TIME LABEL TO PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-2*31 Individual, disposable towels−2
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
ON EACH PACKAGE
DAL-5*45 Premises shall be maintained in good repair−2
KEEP COOLER IN GOOD WORKING CONDITION AT ALL TIMES.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE ALL FOOD PRODUCTS OFF THE FLOOR FROM WALK IN FREEZER
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF FOOD DEBRIS AND ICE FROM WALK IN FREEZER.

Base deductions−24 pts

Apr 22

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
Removed molded diced mangoes
DAL-8*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
Provide time label and procedure to all TCS foods that use time as control

Basic (9)

−18 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
Label needed on baked goods with business name
DAL-2*31 Individual, disposable towels−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
Keep all wiping cloths in sanitizer between use
DAL-5*40 Store single-service item in original package−2
Keep to-go boxes 6 inches off floor
DAL-6*42 Dirty nonfood contact surfaces−2
clean wall and shelf above grill
DAL-9*45 Premises shall be maintained in good repair−2
Replace gasgets in fridge
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store all food products 6 inches off floor in walk-in freezer
DAL-11*47 Conditions of Permit-in use of food equipment−2

Base deductions−28 pts

May 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE WRITTEN PROCEDURE AND LABEL TO ALL COLD FOOD PRODUCTS THAT USE TIME AS PUBLIC HEALTH CONTROL. OR DO THE FOLLOWING FOR 6 HOURS AS §228.75 (i) REQUIRED. (3) If time without temperature control is used as the public health control up to a maximum of 6 hours: (A) the food shall have an initial temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less when removed from temperature control and the food temperature may not exceed 21 degrees Celsius (70 degrees Fahrenheit) within a maximum time period of 6 hours; (B) the food shall be monitored to ensure the warmest portion of the food does not exceed 21 degrees Celsius (70 degrees Fahrenheit) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 21 degrees Celsius (70 degrees Fahrenheit) during the 6-hour holding period; (C) the food shall be marked or otherwise identified to indicate: (i) the time when the food is removed from 5 degrees Celsius (41 de
DAL-8*02 Cold Hold (41øF/45øF or below)−5
COLD SANDWICHES 50'F
DAL-10*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER.

Basic (7)

−14 pts

DAL-1*45 Lockers to be used to store personal items−2
DAL-2*47 Handler-Certificate Not on site−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN MOP SINK
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEES' BEVERAGE STORED ABOVE FOOD .
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.
DAL-9*21 RFSM - Not On Site−2
EXPIRED AND NOT ON SITE. Follow instruction from the following web page to obtain your Dallas Registered Food Service Manager certificate, https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

Base deductions−29 pts

May 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND EQUIPMENT .

Basic (6)

−12 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR TIGHT FITTING AT ALL TIMES.
DAL-3*45 Premises shall be maintained in good repair−2
REPLACE MISSING STAINLESS STEEL PANEL FROM REACH IN FREEZER.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED A CUP OF COFFEE ON CUTTING BOARDS.
DAL-5*47 Handwashing signage−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−17 pts

Jun 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Meat and Cheese pastry displayed without refrigeration

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*34 Insect control:prevent dead insects from food−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Repeat
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*47 RFSM Certificate - Not Display−2
DAL-8*31 Individual, disposable towels−2
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Fruit fly infestation

Base deductions−24 pts

Jan 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw bacon stored over chocolate Dirty pans stored on the bakery table
DAL-4*19 Backflow prevention device - air gap−5
Ice machine in need of an air gap
DAL-9*19 Backflow prevention device - installed−5
Attached hose

Basic (7)

−14 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*46 A ware washing sink not used for hand washing or dumping mop water−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*33 Warewashing sinks and drain boards, self-draining.−2
DAL-8*31 Hand sinks: number installed for convenient use−2
Baggin garea
DAL-10*39 Equipment-table mounted must be sealed to table−2

Base deductions−29 pts

Jan 19

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-4*03 Food products not maintained at 135øF or above−5
Hot hold cabinet product containing chicken held a t132.4 degrees
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Ready to eat food products stored on top of raw shell eggs
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Meat containing sandwich held at 67.9 degrees without refrigeration
DAL-11*18 Toxic items storage adjacent to food/utensils−5
WD 40 and Pan spray stored next to baking pans

Basic (9)

−18 pts

DAL-1*40 Reuse of single service articles−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*33 Warewashing sinks and drain boards, self-draining.−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-7*45 Walls and ceilings, studs, joists, and rafters−2
DAL-8*21 RFSM - Not On Site−2
DAL-9*32 Approved Food Contact Equip.−2
Open can used for food storage
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Bulk bakery products stored in open bags
DAL-13*47 RFSM Certificate - Not Display−2

Base deductions−38 pts

Jan 19

Routine InspectionScore: 64

8 Med7 Basic

15 total

46/100inspection score

−54 pts

Intermediate (8)

−40 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed employee eating with her fingers foods that were being packaged. (cookies)
DAL-5*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Sandwiches held for sale at 67.0 degrees without a refrigerations source Under the counter refrigerator 44.2 degrees - product
DAL-7*19 Plumbing System Construction−5
Three compartment sink leaking to the point where hot water was cut off to the sink
DAL-9*03 Food products not maintained at 135øF or above−5
Korroke (Meat stuffed pastry) held in the hot box at 95.5 degrees
DAL-12*10 Clean Sight and Touch−5
DAL-13*19 Backflow prevention device - installed−5
Attached hose
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored on top of ready to ready lunch meat

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Bakery product opened bags used for storage
DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Fruit flies
DAL-4*31 Hand sinks: number installed for convenient use−2
Food preparation area without a hand sink
DAL-8*21 RFSM - Not On Site−2
DAL-10*40 Reuse of single service articles−2
DAL-11*35 Hair Restraints effective−2
None
DAL-14*47 RFSM Certificate - Not Display−2

Base deductions−54 pts

Dec 18

Routine InspectionScore: 77

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-3*19 Backflow prevention device - installed−5
Attached hose without a backflow device
DAL-5*14 When to wash hands between raw and RTE foods−5
After handling raw shell eggs handwahsing is necessary before engaging in any other food service work with ready to eat foods and or clean utensils
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Under the counter refrigerator with an air temperature of 50.0 degrees with a product (Non dairy creamer) at 50.5 degrees
DAL-8*03 Food products not maintained at 135øF or above−5
Hiot foods with chicken held at 106.9 degrees

Basic (5)

−10 pts

DAL-9*22 Handlers-Certificate Not On Site−2
DAL-10*21 RFSM - Not On Site−2
DAL-2*47 RFSM Certificate - Not Display−2
DAL-4*31 Hand sinks: number installed for convenient use−2
Packaging needs to be in the food service rea where a hand sink is accessible
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−35 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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