What is Abby Restaurant's health inspection score?

Abby Restaurant 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 Abby Restaurant last inspected?

Abby Restaurant was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Abby Restaurant have?

Abby Restaurant has 48 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Abby Restaurant safe to eat at?

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

What type of cuisine does Abby Restaurant serve?

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

Official Health Record

Abby Restaurant

Name: Abby Restaurant
Address: 2955 WALNUT HILL LN, Dallas, 75229
Rating: 51

2955 WALNUT HILL LN, Dallas

Data may be outdated — inspected 2/28/2024

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0Fair

American•North Dallas

Ranked #379 of 566 in North DallasBetter than 26% of american restaurants

Stable

7 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

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

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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2955 WALNUT HILL LN, Dallas, TX 75229

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Violation Timeline

Mar 2021

1 inspections

1 intermediate

7 basic

Mar

Sep 2021

1 inspections

2 intermediate

6 basic

Mar 2022

1 inspections

2 intermediate

3 basic

Mar

Sep 2022

1 inspections

2 intermediate

3 basic

Mar 2023

1 inspections

9 basic

Mar

Sep 2023

1 inspections

1 intermediate

5 basic

Feb 2024

1 inspections

1 intermediate

6 basic

Feb

Inspection History

7 records on file

7 Routine

Feb 24

Routine InspectionLatestScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide record time of time for eggs (raw) being out of temperature

Basic (6)

−12 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cannot have paper towels on counter and also foil
DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
cannot have wiping cloths under the cutting board
DAL-3*40 Reuse of single service articles−2
cannot reuse single items as food containers
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide lids for containers in the walk in cooler
DAL-5*46 Covered waste receptacle for women's restroom−2
Provide a covered trash can for womens restroom
DAL-6*45 Premises shall be maintained in good repair−2
repair/replace damaged celling tiles

Base deductions−17 pts

Sep 23

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer chlorine too low for 3 compartment sink, should be at 50 PPM, reading 10 PPM

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items in the RIC/WIF after being in there for more than 24 hours
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lids for containers in WIC
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean floor throughout kitchen
DAL-5*47 Handwashing signage−2
Provide employee hand washing sign for restroom
DAL-6*46 Covered waste receptacle for women's restroom−2
Provide covered trash can for women's restroom

Base deductions−15 pts

Mar 23

Routine InspectionScore: 86

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date Mark
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
utensils must be 6 inches off the ground (foam cups)
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
food has to be stored 6 inches off the ground (onions)
DAL-4*21 RFSM - Not On Site−2
update RFSM
DAL-5*22 Accredited food handler certificate - 60 days−2
employees need food handlers certificate
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cannot use paper towels as absorbent
DAL-7*31 Individual, disposable towels−2
provide paper towels for hand washing sink
DAL-8*47 Handwashing signage−2
provide hand washing sink for restroom
DAL-9*46 Covered waste receptacle for women's restroom−2
provide covered trashcan for female products

Base deductions−18 pts

Sep 22

Routine InspectionScore: 88

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (3)

−6 pts

DAL-1*27 Cooling method, criteria - using ice bath−2
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-5*33 Rinsing procedures - 3 compartment sink−2

Base deductions−16 pts

Mar 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items labeling-non original container−5
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored over cheese in walk in cooler

Basic (3)

−6 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−16 pts

Sep 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*02 Untreated shell eggs need to be at 45§F or <−5
DAL-4*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*39 Loosely cover cooling foods−2
DAL-2*31 Individual, disposable towels−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not drink at prep area
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*44 Trash can provided for papertowel waste−2

Base deductions−22 pts

Mar 21

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*03 Food products not maintained at 135øF or above−5

Basic (7)

−14 pts

DAL-1*44 Trash can provided for papertowel waste−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-4*39 Loosely cover cooling foods−2
Keep food items in cooler covered
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*21 RFSM - Not On Site−2
DAL-8*31 Individual, disposable towels−2

Base deductions−19 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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