What is B Cake Cafe's health inspection score?

B Cake Cafe has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was B Cake Cafe last inspected?

B Cake Cafe was last inspected on February 8, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does B Cake Cafe have?

B Cake Cafe has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is B Cake Cafe safe to eat at?

B Cake Cafe has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does B Cake Cafe serve?

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

Official Health Record

B Cake Cafe

Name: B Cake Cafe
Address: 9780 WALNUT ST #280, Dallas, 75243
Rating: 47

9780 WALNUT ST #280, Dallas

Data may be outdated — inspected 2/8/2021

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0Poor

Cafe•Lake Highlands

Better than 45% of cafe restaurants

Improving

6 inspections

Last: Feb 8, 2021

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

63 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

20x

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

-11 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

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (47/100) which is computed during our regular data sync.

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

9780 WALNUT ST #280, Dallas, TX 75243

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

11 basic

Mar

Apr 2019

1 inspections

3 intermediate

8 basic

Oct 2019

1 inspections

2 intermediate

9 basic

Oct

Jul 2020

1 inspections

3 intermediate

3 basic

Jan 2021

1 inspections

4 intermediate

11 basic

Jan

Feb 2021

1 inspections

1 intermediate

8 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Feb 21

Routine InspectionLatestScore: 84

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Must label all spray bottles that contain toxic chemicals.

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site.
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
Customer grab-and-go items must have manufactures labels.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*31 Individual, disposable towels−2
Observed two handsinks without paper towels.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Do not store food, other than uncut fruit and vegetables, in grocery bags.
DAL-7*41 Food storage containers, identified with common name of food.−2
Must label bulk food containers: salt, sugar, flour.
DAL-8*44 Trash can provided for papertowel waste−2
Must have a trash can near handsinks that use paper towels for hand drying.
DAL-9*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−21 pts

Jan 21

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over pizza sauce in walk-in-cooler. COS
DAL-2*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed employee did not sanitize after washing a dish.
DAL-3*14 Hands wash procedures-without soap−5
Observed employee did not wash hands using soap.
DAL-4*18 Toxic items labeling-non original container−5
Must label all toxic chemical spray bottles.

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
RFSM not on site.
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
Customer grab-and-go items must have manufacturing label.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-8*31 No soap at handsink−2
Observed handwash sinks without soap.
DAL-9*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bags used for food storage in walk-in-freezer.
DAL-10*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
Observed back door propped open.
DAL-11*36 Cloths in-use maintained dry−2
Observed wet wiping cloths.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor in the walk-in-cooler.
DAL-13*42 Dirty nonfood contact surfaces−2
Clean the shelves in the walk-in-cooler.
DAL-14*45 Unnecessary articles prohibited−2
Remove all unused equipment and unnecessary articles.
DAL-15*47 Other Violations−2
Must contact Consumer Health Department at 214-670-8083 to change the restaurant name on the Health Permit.

Base deductions−42 pts

Jul 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
discard dented cans
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over veggies in cooler

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*34 Pest control-routine inspections for−2
roach observed

Base deductions−21 pts

Oct 19

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
PROVIDE HOT WATER AT ALL TIMES
DAL-8*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
WARNING! LABEL ALL TIME CONTROL FOOD PRODUCTS WITH TIME LABEL AND PROCEDURE

Basic (9)

−18 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR CLOSED
DAL-3*21 RFSM - Not On Site−2
NONE ON SITE
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR ALL WORN GASKETS FORM COOLERS
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 OTHER VIOLATIONS−2
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.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
WARNING! DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED PRODUCTS
DAL-11*31 Individual, disposable towels−2

Base deductions−28 pts

Apr 19

Follow-up InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
LABEL ALL FOOD PRODUCTS WITH USE BY TIME
DAL-8*18 Toxic items labeling-non original container−5
SPRAY BOTTLE
DAL-11*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR ALL BROKEN GASKET FROM COOLERS
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HOSES OF SANITIZER AND DETERGENT DISPENSER FROM THREE COMPARTMENT SINK
DAL-3*32 Approved Food Contact Equip.−2
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED
DAL-5*41 Food storage containers, identified with common name of food.−2
FLOUR ??
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-9*21 RFSM - Not On Site−2
NOT ON SITE
DAL-10*39 Store equipment & utensils in a clean, dry place−2
1) DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TO COOLER 2) ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.

Base deductions−31 pts

Mar 19

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-8*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACT READY TO EAT FOOD PRODUCTS WITH BARE HANDS
DAL-9*12 Gloves Single Use−5
OBSERVED EMPLOYEE USE SAME GLOVES FOR DIFFERENT TASK
DAL-14*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE WRITTEN PROCEDURE AND LABEL FOOD PRODUCTS WITH USE TIME FOR ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
DAL-15*18 Toxic items stored above food/utensils−5
OBSERVED CHEMICAL SPRAY BOTTLE STORED ABOVE FOOD AND EQUIPMENT

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HOSES OF SANITIZER AND DETERGENT DISPENSER FROM THREE COMPARTMENT SINK
DAL-2*39 Store equipment & utensils - avoid contamination−2
ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL PREPACKAGED PRODUCTS
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS FROM COOLERS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-6*47 Permit/license posted−2
POST STATE OF TEXAS SALE TAX PERMIT, CERTIFICATE OF OCCUPANCY AND FOOD ESTABLISHMENT UP
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK
DAL-10*21 RFSM - Not On Site−2
DAL-11*22 Handlers-Certificate Not On Site−2
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED

Base deductions−42 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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