What is Angela's Cafe & Deli's health inspection score?

Angela's Cafe & Deli has a SafeDine safety score of 21 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Angela's Cafe & Deli last inspected?

Angela's Cafe & Deli was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Angela's Cafe & Deli have?

Angela's Cafe & Deli has 91 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Angela's Cafe & Deli safe to eat at?

Angela's Cafe & Deli has a safety score of 21/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Angela's Cafe & Deli serve?

Angela's Cafe & Deli serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Angela's Cafe & Deli

Name: Angela's Cafe & Deli
Address: 7979 INWOOD RD #121, Dallas, 75209
Rating: 21

7979 INWOOD RD #121, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

Cafe•Love Field

Ranked #373 of 396 in Love FieldBetter than 20% of cafe restaurants

Declining

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.1

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-79

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-16 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

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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7979 INWOOD RD #121, Dallas, TX 75209

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Violation Timeline

Jun 2020

1 inspections

2 intermediate

4 basic

Jun

Dec 2020

1 inspections

1 intermediate

5 basic

Jul 2021

1 inspections

5 intermediate

5 basic

Jul

Nov 2021

1 inspections

2 intermediate

6 basic

Apr 2022

1 inspections

2 intermediate

6 basic

Apr

Dec 2022

1 inspections

2 intermediate

5 basic

Jun 2023

1 inspections

5 intermediate

7 basic

Jun

Jul 2023

1 inspections

2 intermediate

5 basic

Jan 2024

1 inspections

6 intermediate

9 basic

Jan

Feb 2024

1 inspections

4 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 78

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed WIC beans @ 46.5 F, ranch @ 47.2 F, ham @ 54.2 F, colesaw @ 51.7 F, RIC ham @ 47.5 F, chicken @ 49.5 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat over veggies & cooked chicken
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener blade
DAL-4*18 Toxic items used according to law−5
no RAID allowed in establishment

Basic (8)

−16 pts

DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not use hand wash sink to dampen wet-cloths used for sanitizing surfaces
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed rusted shelves in WIC, damaged inner panel on WIC door, and chipped/damaged broken utensils/equipment
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for chips on expo line
DAL-9*38 Thawing. under running water criteria−2
Thaw frozen food under running water
DAL-10*39 Store equipment & utensils in a clean, dry place−2
DAL-11*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment in kitchen, storage shelves, RIC gaskets
DAL-12*45 Premises shall be maintained in good repair−2
Repair leak on hand wash sink on faucet

Base deductions−36 pts

Jan 24

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*10 Clean Sight and Touch−5
Clean all food contact surfaces for sight & touch (cook line/surfaces) - observed with heavy build-up
DAL-9*02 Cold Hold (41øF/45øF or below)−5
pooled eggs/diced ham observed over 41 F
DAL-10*03 Food products not maintained at 135øF or above−5
Do not turn off food warmer until the kitchen is closed! Hot food was not maintained at 115 - 120 F. Food must be held at 135 F higher
DAL-11*18 Toxic items storage adjacent to food/utensils−5
pepto bismol found in kitchen
DAL-14*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs stored by tomatoes
DAL-15*20 Grease Trap Tickets−5

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
staff observed not wearing hair restraints
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop observed on a dirty surface
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Heavy food debris on floor
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Clean heavy dust build-up on air vent over reach-in-cooler
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
Observed hot food cooling at room temperature baked potatoes cooling at room temperature
DAL-7*32 Equipment & Utensils withstand repeated warewashin−2
Do not reuse single containers use food grade
DAL-8*31 Handwashing lavatory - used for other purpose−2
Do not use hand sinks as dump sinks
DAL-12*46 Physical Facilities Premises−2
Detail clean the staff restroom
DAL-13*45 Premises shall be maintained in good repair−2
Repair small leak (under handsink) at staff restroom. Repair leak at faucet/handsink at kitchen

Base deductions−48 pts

Jul 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed mold inside ice machine (or slime), dirty can opener blade, food accumulation on meat slicer (back side)
DAL-2*14 When to wash hands before donning new gloves−5

Basic (5)

−10 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in RIC @ juice bar
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
remove saran wrap/plastic string holding shelves together in RIC
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty floors under equipment
DAL-7*45 Premises shall be maintained in good repair−2
Repair WIC door and walls (interior) and repair leak on 3-comp faucet @ juice bar

Base deductions−20 pts

Jun 23

Routine InspectionScore: 76

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw egg @ 65.8 F, cut tomatoes @ 57.2 F, milk @ 48.2 F, raw chicken @ 43.9 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store raw meat over veggies/yolk in RICs
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener, dirty inner panel of ice machine (moldy), dirty meat slicer, moldy fountain machine nozzles
DAL-4*18 Toxic items stored above food/utensils−5
do not store toxic chemicals on top or next utensils
DAL-12*19 Water & Plumbing in good repair- per code−5
Repair backflow device @ hand wash sink and leak on 3-comp faucet

Basic (7)

−14 pts

DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in RIC
DAL-6*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand wash only sink
DAL-7*35 Hair Restraints effective−2
employees handling/prepping food must wear effective hair restraints
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed ice scoop handle touching ice
DAL-10*42 Dirty nonfood contact surfaces−2
clean dirty venthood (grease build up), dirty RIC gaskets
DAL-11*45 Premises shall be maintained in good repair−2
Repair hand sink hot knob (chipped/broken)

Base deductions−39 pts

Dec 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all TCS cold hold food at 41 F or lower at all times. Observed deli meat at 47.3 F, 45.2 F, 45.4 F, 46.1 F (ham, roast beef, chicken) in RIC
DAL-2*10 Clean Sight and Touch−5
Clean inside RIF/RICs by expo line, moldy ice machine, and dirty microwave (inside)

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food items kept longer than 24 hours (juice in RIC near front) and milk
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for food containers in RIF and keep food 6 inch off floor
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dust build up on A/C vents (WIC), gaskets on RIC, RIF, and WIC, and dusty storage shelves by grill
DAL-6*45 Premises shall be maintained in good repair−2
Repair small leaks on two different 3-compartment sinks (juicing area and by dish pit). Observed cold valve (dish) and faucet pipe (juicing) leaking water while closed. Small leak on hand wash only sink
DAL-7*46 Covered waste receptacle for women's restroom−2
For employee restroom

Base deductions−20 pts

Apr 22

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine and hot chocolate machine.
DAL-2*18 Pesticides/ toxic tracking powder−5
Observed tracking powder type pesticide along walls in dry storage.

Basic (6)

−12 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-4*37 Food storage, prohibited areas under leaking water lines−2
Observed water leaking onto food boxes in WIF.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC door and Zumex juicer.
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty shelves and fan covers in WIC.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*46 Enclosed toilet room w/self closing doors−2
Observed automatic closing door mechanism at men's restroom[not functioning].

Base deductions−22 pts

Nov 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed salsa held at 49 Degrees F at RIC in front of cook line.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over raw beef in WIC.

Basic (6)

−12 pts

DAL-3*33 Warewashing machine, sink - cleaning frequency−2
Observed dirty dish machine.
DAL-4*34 Remove dead/trapped pests−2
Observed dead roaches.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Repair or replace RIC at front of cook line. Replace worn cutting board.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment throughout kitchen.
DAL-7*45 Lockers to be used to store personal items−2
Store personal items in appropriate place.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed dough stored uncovered on shelf.

Base deductions−22 pts

Jul 21

Routine InspectionScore: 77

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 53 degrees F, sliced tomato 51 degrees, sliced tomato 61.5 degrees F, bleu cheese 54.8 degrees F, and milk 45 degrees F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed rotten tomatoes in WIC
DAL-3*14 Gloves single use−5
Observed rinsing glove instead of washing hands and changing gloves
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed touching RTE foods with bare hands.
DAL-9*20 Grease Trap Tickets−5
Provide grease trap tickets

Basic (5)

−10 pts

DAL-5*31 Handwashing lavatory - accessible−2
Observed speaker on hand sink w/ cord in sink
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed plastic film on microwave.
DAL-7*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-8*34 Pest control-routine inspections for−2
Provide recent pest control report
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knife in between prep tables

Base deductions−35 pts

Dec 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Observed chemicals next to coffee cups

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed items in hand sink. Use for handwashing only
DAL-3*32 Equipment has cracks and corners−2
Observed juice machine cracked and chipped
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop in flour.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dishwash area, inside WIF
DAL-6*45 Unnecessary articles prohibited−2
Keep personal items/jackets away from food

Base deductions−15 pts

Jun 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed meat and eggs over RTE
DAL-2*18 Toxic items labeling-non original container−5
Label sanitizer spray bottle

Basic (4)

−8 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover rising dough and food on hot table when not using it
DAL-4*42 Dirty nonfood contact surfaces−2
Observed dusty wire shelving, dirty floor in juice area.
DAL-5*32 Equipment has cracks and corners−2
Observed cracked juice maker. (food contact surface)
DAL-6*45 Drying Mops-air dry−2
Invert or hang mop to dry.

Base deductions−18 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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