What is Allgood Cafe's health inspection score?

Allgood Cafe has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Allgood Cafe last inspected?

Allgood Cafe was last inspected on January 29, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Allgood Cafe have?

Allgood Cafe has 73 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Allgood Cafe safe to eat at?

Allgood Cafe has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Allgood Cafe serve?

Allgood Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Allgood Cafe

Name: Allgood Cafe
Address: 2934 MAIN ST, Dallas, 75226
Rating: 33

2934 MAIN ST, Dallas

Data may be outdated — inspected 1/29/2024

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Cafe•Deep Ellum

Ranked #236 of 270 in Deep EllumBetter than 20% of cafe restaurants

Declining

10 inspections

Last: Jan 29, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

29 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

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 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

Open location in Google Maps →

2934 MAIN ST, Dallas, TX 75226

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2019

1 inspections

6 basic

Jun

Dec 2019

1 inspections

2 intermediate

5 basic

Jun 2020

1 inspections

2 intermediate

2 basic

Jun

Dec 2020

1 inspections

6 basic

Jun 2021

1 inspections

1 intermediate

8 basic

Jun

Jan 2022

1 inspections

3 intermediate

4 basic

Aug 2022

1 inspections

3 intermediate

5 basic

Aug

Feb 2023

1 inspections

6 basic

Aug 2023

1 inspections

3 intermediate

6 basic

Aug

Jan 2024

1 inspections

4 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OBSERVED MILK STORED ABOVE 41'F, ADD MORE ICE TO THE CONTAINER AROUND THE MILK
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
DISHWASHER MACHINE SANITIZER TESTED AT 10 PPM CL, SHALL BE BETWEEN 50-100 PPM CL
DAL-9*14 When to wash hands before donning new gloves−5
OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON
DAL-10*18 Chemical sanitizer generated onsite, chemical criteria−5
OBSERVED SANITIZER BUCKET ABOVE 100 PPM CL, ADD WATER TO THE SOLUTION AND RETEST. SHALL BE BETWEEN 50-100 PPM CHLORINE

Basic (7)

−14 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*38 Thawing. under running water criteria−2
DAL-5*39 Store equipment & utensils - avoid contamination−2
UTENSILS AND CONTAINERS STORED UNDER UTILITY LINES
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-7*45 Lockers to be used to store personal items−2
DAL-8*47 Handwashing signage−2
DAL-11*32 Equipment and Utensils Durability and Strength−2
DISCARD DAMAGED WOOD CUTTING BOARD

Base deductions−34 pts

Aug 23

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
TCS FOOD ITEMS SHALL BE MAINTAINED AT 41'F OR BELOW, SOME FOOD ITEMS WERE OBSERVED BETWEEN 45-47'F.
DAL-2*10 A chemical sanitizer used: contact times criteria−5
DISHWASHER MACHINE TESTED AT 10 PPM CL, SHALL BE BETWEEN 50-100 PPM CL
DAL-3*19 One Inch Air Gap−5

Basic (6)

−12 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-7*42 Dirty nonfood contact surfaces−2
WALK IN COOLER RACKS NEEDS TO BE CLEANED
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
DAL-9*47 Handwashing signage−2

Base deductions−27 pts

Feb 23

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
replace/repair ric with drawers under flat grill-observed not working
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
all shelving in dry storage area shall be 6 inches off the floor
DAL-3*21 RFSM - Not On Site−2
provide rfsm certificate
DAL-4*40 Store single-service item in original package−2
maintain store coffee filters in plastic bag or other protective means
DAL-5*45 Premises shall be maintained in good repair−2
patch large holes in frp wall over dish pit/3 com sink and where needed
DAL-6*35 Hair Restraints effective−2
provide hair restrains for all cook/prep/dish wash employees

Base deductions−12 pts

Aug 22

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener of food debris
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Cooks cannot touch ready-to-eat food with bare hands
DAL-3*18 Toxic items used according to law−5
Sanitizer solution was too strong, 200 ppm Cl

Basic (5)

−10 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Seal all gaps in exit door
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food 6-inches off floor
DAL-6*41 Food storage containers, identified with common name of food.−2
Label all large bins of dry ingredients (flour)
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls and floor of grease and food debris (closed drain by cooking area)
DAL-8*47 Handwashing signage−2
Post employee must wash hands after using restroom

Base deductions−25 pts

Jan 22

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN BOTTOM OF COOLER RACKS
DAL-2*15 Bare hands contact with ready-to-eat foods−5
DAL-3*18 First aid kit not to contaminate food, utensil−5

Basic (4)

−8 pts

DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 Keep utensils handles upright or protected−2
DAL-6*42 Nonfood-contact surfaces material−2
DAL-7*45Floors easily cleanable−2

Base deductions−23 pts

Jun 21

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
DIRTY CAN OPENER

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*33 Rinsing procedures - 3 compartment sink−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-7*42 Dirty nonfood contact surfaces−2
DAL-8*45 Cleaning floors, dustless methods−2
DAL-9*47 Handwashing signage−2

Base deductions−21 pts

Dec 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-6*45 Floors/walls/ceilings approved carpeting−2

Base deductions−12 pts

Jun 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Sight and Touch−5
DIRTY CAN OPENER

Basic (2)

−4 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Dirty nonfood contact surfaces−2

Base deductions−14 pts

Dec 19

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
EGGS STORED AT 45'F OR LESS
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (5)

−10 pts

DAL-3*34 Outer openings:closed,tight-fitting windows−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
DAL-6*42 Dirty nonfood contact surfaces−2
TOP OF DISH WASHER DIRTY
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−20 pts

Jun 19

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-2*40 Handle & dispense of cleaned utensils, single-use−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*31 Handwashing lavatory - accessible−2
DAL-5*45Floor, wall, ceiling - Exposed material−2
DAL-6*43 Light bulbs, light shields provided−2

Base deductions−12 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