What is Aggies African Restaurant Llc's health inspection score?

Aggies African Restaurant Llc has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aggies African Restaurant Llc last inspected?

Aggies African Restaurant Llc was last inspected on September 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aggies African Restaurant Llc have?

Aggies African Restaurant Llc has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aggies African Restaurant Llc safe to eat at?

Aggies African Restaurant Llc has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Aggies African Restaurant Llc serve?

Aggies African Restaurant Llc serves African cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Aggies African Restaurant Llc

Name: Aggies African Restaurant Llc
Address: 9205 SKILLMAN ST #134, Dallas, 75243
Rating: 48

9205 SKILLMAN ST #134, Dallas

Data may be outdated — inspected 9/13/2023

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0Poor

African•Lake Highlands

Ranked #605 of 727 in Lake HighlandsBetter than 55% of african restaurants

Stable

10 inspections

Last: Sep 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

31 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+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

9205 SKILLMAN ST #134, Dallas, TX 75243

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Violation Timeline

Sep 2019

1 inspections

2 intermediate

10 basic

Sep

Mar 2020

1 inspections

1 intermediate

6 basic

Aug 2020

1 inspections

3 intermediate

6 basic

Aug

Feb 2021

1 inspections

1 intermediate

4 basic

Aug 2021

1 inspections

2 intermediate

3 basic

Aug

Feb 2022

1 inspections

2 intermediate

4 basic

Aug 2022

1 inspections

4 intermediate

11 basic

Aug

Sep 2022

1 inspections

3 intermediate

6 basic

Mar 2023

1 inspections

1 intermediate

5 basic

Mar

Sep 2023

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine bucket 200 ppm too toxic for food.

Basic (6)

−12 pts

DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
No date marks on food prepared.
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No chlorine test strips, have the wrong one.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Cannot leave door open.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Cannot have personal food above customer food with no label or separation.
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cannot store molded personal food above customer food.
DAL-7*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.

Base deductions−17 pts

Mar 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*19 One Inch Air Gap−5
Need 1 inch air gap.

Basic (5)

−10 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
Invert containers.
DAL-2*34 Pest Control−2
Lots of rat droppings observed.
DAL-3*22 Accredited food handler certificate - 60 days−2
Food handlers provided for all employees working.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean dusty ceilings. Clean floors with old food and rat droppings, unsanitary conditions.
DAL-6*21 RFSM - Not On Site−2
No RFSM for anyone in charge provided on site during inspection.

Base deductions−15 pts

Sep 22

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Beef at 79.1 after 6 hours.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Mold on peppers in RIC, big hole in rice bag where rats bit through.
DAL-4*19 One Inch Air Gap−5
1 inch air gap needed at 3 comp sink.

Basic (6)

−12 pts

DAL-3*34 Pest Control−2
Rat poop still observed, needs to be cleaned. A lot behind oven, RIC, storage chemical room. Flies observed. Last pest control was 9/3/2022. Big rat traps on the floor, RIC, and pipes.
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths left out.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Fish stored on the floor in WIF and WIC. Must be 6 inches above the floor.
DAL-7*39 Keep utensils handles upright or protected−2
Utensils left inside the rice in WIC.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean WIC floor spills, walls, shelves with mold, and dusty ceilings.
DAL-9*47 Other Violations−2
Sign saying last health inspection report is available upon request.

Base deductions−27 pts

Aug 22

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*05 Reheat 165øF--microwave−5
Reheated meat with spinach @ 66.4F in the microwave for to go orders. Made reheat, new temp. is 170.5F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Rats in facility confirmed, bite marks on plantains observed. Owner discarded immediately upon discovery.
DAL-3*10 Clean Sight and Touch−5
Frozen blood on the floor in WIF, must clean and dispose of food within 24 hrs.
DAL-7*19 One Inch Air Gap−5
Inch air gap needed.

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal food mixed with food in WIC on the same shelf (on top above food).
DAL-6*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left out.
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
Light needed in WIF.
DAL-9*45 Premises shall be maintained in good repair−2
Broken bottom shelf in WIC, red peppers on the floor because of it.
DAL-10*41 Food storage containers, identified with common name of food.−2
Food storage containers must be labeled if made days ago.
DAL-11*42 Dirty nonfood contact surfaces−2
Clean shelves, WIC, clean rat droppings off floors, and WIF.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Plantains and red peppers stored on the floor.
DAL-13*34 Pest Control−2
Told to get pest control for rodents to come within 48 hrs, did not comply. Last pest control provided 7/15/22. Gave final notice, rat droppings still visible, and big rat traps still out.
DAL-14*47 Handwashing signage−2
Hand washing sign must be provided at hand wash sink.
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2
No date marks in WIC.

Base deductions−42 pts

Feb 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
leaking pipe at the three compartment sink
DAL-4*20 Grease Trap Tickets−5
not on site at the time of inspection

Basic (4)

−8 pts

DAL-1*28 Date marking commercially prepared of RTE/PHF−2
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cover the foods inside the walk in cooler
DAL-5*21 RFSM - Not On Site−2
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
no light inside the walk in freezer

Base deductions−18 pts

Aug 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
fish measured at 114 degrees F-reheat to 165 degrees F
DAL-3*19 One Inch Air Gap−5
three compartment sink

Basic (3)

−6 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
keep the back door closed to prevent pest entry
DAL-5* 21 RFSM notify 10 days & replacement in 45 days−2

Base deductions−16 pts

Feb 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*03 Food products not maintained at 135øF or above−5
fish-104 degrees F

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers in the walk in cooler; rusty shelves/racks inside the walk in cooler
DAL-2*31 No soap at handsink−2
replenish every hand soap dispenser- dish detergent was used as a substitute
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
small water leak from the pipes inside the walk in cooler directly above containers with peppers
DAL-4*21 RFSM - Not On Site−2
register with the City of Dallas; call 214-670-8083 to schedule an appointment. Office Hours are M-F 8AM-5PM

Base deductions−13 pts

Aug 20

Routine InspectionScore: 80

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*10 Clean Sight and Touch−5
walk in cooler shelves are rusty; replace
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on a top shelf
DAL-7*20 Grease Trap Tickets−5
not on site-

Basic (6)

−12 pts

DAL-1*28 Date marking commercially prepared of RTE/PHF−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
boxes of plantains stored on the floor
DAL-3*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
flies observed inside the kitchen prep area
DAL-4*21 RFSM - Not On Site−2
DAL-8*31 Individual, disposable towels−2
replenish every paper towel dispenser
DAL-9*27 Cooling, heating, and holding capacities. Equipment−2
ric-50 degrees F; have the reach in cooler repaired

Base deductions−27 pts

Mar 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*14 Gloves single use−5
observed an employee perform multiple tasks without changing gloves

Basic (6)

−12 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
uncovered rice and styrofoam plates stored adjacent to a designated hand wash sink and soap dispenser
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*47 Handwashing signage−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
seal gaps to prevent pest entry
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*42 Dirty nonfood contact surfaces−2
dusty accumulation on the fan covers inside the walk in cooler

Base deductions−17 pts

Sep 19

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
maintain products below 41 degrees vegetables at 48 degrees
DAL-2*03 Food products not maintained at 135øF or above−5
chicken stew 108 degrees

Basic (10)

−20 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*31 No soap at handsink−2
restroom
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
roach seen by prep sink
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
food and drink in prep area
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ice on WIF floor, keep grease barrel area clean
DAL-8*43 Light bulbs, light shields provided−2
bulb in WIF, light cover
DAL-9*45 Premises shall be maintained in good repair−2
missing handle on RIC, broken handle in restroom
DAL-10*46 Covered waste receptacle for women's restroom−2
DAL-11*47 Conditions of Permit-in use of food equipment−2
DAL-12*36 Cloths in-use for wiping between uses stored−2

Base deductions−30 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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