What is AL Kabob Grill & Cafe's health inspection score?

AL Kabob Grill & Cafe has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AL Kabob Grill & Cafe last inspected?

AL Kabob Grill & Cafe was last inspected on November 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AL Kabob Grill & Cafe have?

AL Kabob Grill & Cafe has 113 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AL Kabob Grill & Cafe safe to eat at?

AL Kabob Grill & Cafe has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does AL Kabob Grill & Cafe serve?

AL Kabob Grill & Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

AL Kabob Grill & Cafe

Name: AL Kabob Grill & Cafe
Address: 11357 HARRY HINES BLVD, Dallas, 75220
Rating: 43

11357 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 11/30/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Cafe•Northwest Dallas

Ranked #338 of 430 in Northwest DallasBetter than 43% of cafe restaurants

Improving

10 inspections

Last: Nov 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.3

Avg Violations

29 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

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

+6 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

11357 HARRY HINES BLVD, Dallas, TX 75220

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2019

1 inspections

2 intermediate

7 basic

Apr

Oct 2019

1 inspections

4 intermediate

11 basic

Nov 2019

1 inspections

3 intermediate

9 basic

Nov

Apr 2020

1 inspections

1 intermediate

11 basic

Oct 2020

1 inspections

6 intermediate

8 basic

Oct

Nov 2020

1 inspections

1 intermediate

9 basic

May 2021

1 inspections

4 intermediate

11 basic

May

Jan 2022

1 inspections

1 intermediate

7 basic

Mar 2023

1 inspections

3 intermediate

6 basic

Mar

Nov 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Nov 23

Routine InspectionLatestScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*14 Gloves single use−5

Basic (8)

−16 pts

DAL-2*45 Unnecessary articles prohibited−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*44 Maintaining refuse areas and enclosures−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
DAL-8*24 Food Label- manufacture/packer/distrubtor name−2
DAL-9*39 Store equipment & utensils - avoid contamination−2

Base deductions−21 pts

Mar 23

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 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 TIME LABEL AND PROCEDURE FOR FOOD USING TIME AS PUBLIC HEALTH CONTROL.
DAL-4*14 Hands wash procedures-without soap−5
EMPLOYEE MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS BETWEEN TASK.
DAL-7*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. PLEASE MAKE SURE YOUR EMPLOYEE IS SANITIZING ALL EQUIPMENT WITH SANITIZER AT ALL TIMES.

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE TRASH FROM OUTSIDE AREA.
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINKS.
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-8*47 Health permit posted−2
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
ALL PACKAGED FOOD

Base deductions−27 pts

Jan 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat above RTE foods

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
Employee Hand Washing Sign
DAL-2*44 Receptacles tight fitting lids, doors, or covers−2
Clean outside garbage area
DAL-3*40 Reuse of single service articles−2
Reuse of foil pans
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks away from kitchen prep area
DAL-6*45 Premises shall be maintained in good repair−2
Remove sheet rock over mop sink
DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label food items for sale
DAL-8*33 Rinsing procedures - 3 compartment sink−2
Proper use of 3 compartment sink with wash, rinse, and sanitize

Base deductions−19 pts

May 21

Routine InspectionScore: 68

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-5*10 Sanitization after Cleaning−5
EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, MUST SANITIZER.
DAL-7*20 Grease Trap Tickets−5
DAL-8*14 Hands wash procedures-without soap−5
EMPLOYEES MUST THEIR HANDS WITH SOAP AND WARM WATER WHEN REQUIRED BY LAW AT ALL TIMES. FOR EXAMPLE AFTER RETURNING FROM OUTSIDE.
DAL-15*01 Cooling -- total 6 hours, 135-41øF−5
COOL ALL FOOD PRODUCTS TO 41 'F WITHIN 6 HOURS, OBSERVED RICE AT 56'F AND PERSON IN CHARGE STATED IT WAS COOKED AND PLACED IN COOLER LAST NIGHT. PERSON IN CHARGE DISCARDED PRODUCTS WITHOUT MY REQUEST.

Basic (11)

−22 pts

DAL-1*43 Light 20 foot : Reach-in cooler−2
DAL-2*31 No soap at handsink−2
DAL-3*35 Hair Restraints effective−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH US BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
PRODUCTS FROM CUSTOMER SELF SERVE COOLER.
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL TO CONTAINERS OFF THE FLOOR.
DAL-11*45Floor, wall, ceiling - Exposed material−2
CLOSE ALL OPENING FROM WALLS AND CEILING AREA.
DAL-12*34 Outer door: solid,selfclosing,tightfitting−2
PHYSICAL SEPARATE KITCHEN AND AREA BEING REMODEL WITH APPROVED MATERIAL/ PANEL. SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL HANDLES OF COOLERS, SINKS AND FLOOR. CLEAN VENT HOOD AND CEILING. WALL BEHIND DEEP FRYEER
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−42 pts

Nov 20

Follow-up InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
PORK 49'F, CHICKEN 47'F FROM SANDWICH UNIT.

Basic (9)

−18 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR AND DOOR OF STORAGE AREA.
DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-4*45 Unnecessary articles prohibited−2
REMOVE ALL ITEMS AND OLD EQUIPMENT FROM OUTSIDE.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-6*24 Food Labeling- with common name of the food−2
CUSTOMER SELF SERVE COOLER
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
MOVE IT INDOOR AS SOON AS IT IS DELIVERED.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
ALSO BACK AREA.
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
DAL-10*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−23 pts

Oct 20

Routine InspectionScore: 72

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-2*14 Hands wash procedures-without soap−5
EMPLOYEE MUST WASHES THEIR HANDS WITH SOAP IN HAND SINK FOR 20 SECONDS. OBSERVED EMPLOYEE WASHED HANDS WITHOUT SOAP.
DAL-4*18 Use toxics according to additional condition−5
MAINTAIN WIPING CLOTHS SANITIZER AT (CHLORINE) 100 PPM. TESTED AT 200 PLUS PPM.
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 GOAT 60'F APPROX. 10 LBS REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 60'F AND PERSON IN CHARGE STATED IT WAS COOKED LAST NIGHT, AND BEEN STORED IN COOLER SINCE LAST NIGHT. DISPOSITION: PERSON IN CHARGE DISCARD PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishm
DAL-7*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER.
DAL-12*6 Discard PHF is exceeds time/temp combinations−5
REMOVE ALL EXPIRED FOOD PRODUCTS AT ONCE, OBSERVED PRODUCTS DATED 10-13. DO NOT KEEP TCS FOOD PRODUCTS FOR MORE THAN 7 DAYS.
DAL-14*19 One Inch Air Gap−5
KEEP DRAIN PIPES ONE INCH ABOVE THE THREE COMPARTMENT SINK.

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
NONE ON SITE.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-6*34 Outer openings:closed,tight-fitting windows−2
KEEP DOOR OF STORAGE AREA SELF CLOSE AND IN GOOD WORKING ORDER AT ALL TIMES.
DAL-8*45 Premises shall be maintained in good repair−2
REPLACE MISSING FAUCET HANDLES FROM MOP SINK.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN SHELVES OF RUST, WALLS AND FLOOR OF DUST / WATER. KEEP DUMPSTER AREAS CLEAN
DAL-10*44 Receptacles tight fitting lids, doors, or covers−2
DAL-11*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEMS IN HAND SINK.
DAL-13*47 OTHER VIOLATIONS−2
ALL EMPLOYEES MUST KEEP THEIR MONTH AND NOSE COVERED AT ALL TIMES

Base deductions−46 pts

Apr 20

Routine InspectionScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-10*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS BETWEEN TASK

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-2*45 First Aid−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
TEA ON PREP TABL2
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD IN FREEZER
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
PACKAGED TO GO CONTAINERS
DAL-7*33 Rinsing procedures - 3 compartment sink−2
WITHOUT RINSE
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH GOOD CONDITION WEATHER STRIP
DAL-11*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-12*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Nov 19

Follow-up InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken stored above grilled beef and ready to eat foods. Raw eggs above ketchup containers.
DAL-8*19 One Inch Air Gap−5
Provide 1" air gap under 3-compartment sink.
DAL-10*10 Sanitization after Cleaning−5
Sanitation is required after cleaning(utensils, cutting boards). Bleach @ 0ppm.

Basic (9)

−18 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Provide labels for food storage containers.
DAL-2*43 Light bulbs, light shields provided−2
Replace broken light shield above prep table.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink cup on prep table(coffee).
DAL-4*42 Dirty nonfood contact surfaces−2
Clean coolers inside, gaskets, shelves. Clean shelves above prep sink.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Clearly date mark TCS foods.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloths sitting on tables. Wet cloth under cutting board. Dirty wet cloth.
DAL-9*32 Maintain in Good Repair−2
Broken cooler gaskets. Broken food storage containers and lids.
DAL-11*40 Reuse of single service articles−2
Do not reuse single use articles.
DAL-12*47 Conditions of Permit-in use of food equipment−2
Sign about inspection report.

Base deductions−33 pts

Oct 19

Routine InspectionScore: 66

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
beef 86F, chicken 87F, pork 112F, onion balls 84F
DAL-2*02 Cold Hold (41øF/45øF or below)−5
shredded goat meat 56F
DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
Provide a cooling log time stamp.
DAL-4*10 Clean Sight and Touch−5
Clean inside coolers and equipment storage shelves.

Basic (11)

−22 pts

DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage on prep table.
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Provide splash guard at handwash sink on cooking line.
DAL-9*39 Keep utensils handles upright or protected−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls throughout. Clean floor under equipment.
DAL-11*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-12*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-13*22 Handlers-Certificate Not On Site−2
DAL-14*27 Cooling method, criteria - smaller portions−2
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−42 pts

Apr 19

Routine InspectionScore: 87

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
1st. Raw chicken prepared in the mop sink 2nd. Cooked rice drained in the mop sink 3rd. Preparing rice for cooking in the mop sink
DAL-6*20 Sewage disposal thru public sewage plant−5
All mop water needs to into the mop sink The mop sink is not for food preparation

Basic (7)

−14 pts

DAL-1*34 Outer openings:closed,tight-fitting windows−2
Store room
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Walls in need of removing gross food and mold The red floors tile has turned black under the equipment due to lack of cleaning Ceiling in need of ceiling
DAL-4*47 Food prep/utensil wash/mop sink not for hand wash−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Kitchen and store room
DAL-7*45Exterior surfaces of buildings−2
Have your trash in the dumper instead of on the ground behind the dumpster
DAL-8*43 Light - 50 foot : Food and utensils area−2
DAL-9*40 Reuse of single service articles−2

Base deductions−24 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Cafe Restaurants Best in Dallas All Texas Restaurants