What is Big Tonys West Philly Cheese Steaks Dallas's health inspection score?

Big Tonys West Philly Cheese Steaks Dallas has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Big Tonys West Philly Cheese Steaks Dallas last inspected?

Big Tonys West Philly Cheese Steaks Dallas was last inspected on January 30, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Big Tonys West Philly Cheese Steaks Dallas have?

Big Tonys West Philly Cheese Steaks Dallas has 73 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Big Tonys West Philly Cheese Steaks Dallas safe to eat at?

Big Tonys West Philly Cheese Steaks Dallas has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Big Tonys West Philly Cheese Steaks Dallas serve?

Big Tonys West Philly Cheese Steaks Dallas serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Big Tonys West Philly Cheese Steaks Dallas

Name: Big Tonys West Philly Cheese Steaks Dallas
Address: 13378 PRESTON RD, Dallas, 75240
Rating: 38

13378 PRESTON RD, Dallas

Data may be outdated — inspected 1/30/2024

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0Poor

American•Far North Dallas

Ranked #395 of 441 in Far North DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Jan 30, 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

21x

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-11 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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13378 PRESTON RD, Dallas, TX 75240

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Violation Timeline

Oct 2019

1 inspections

4 intermediate

9 basic

Oct

Nov 2019

1 inspections

5 intermediate

3 basic

Jun 2020

1 inspections

1 intermediate

2 basic

Jun

Dec 2020

1 inspections

2 intermediate

4 basic

Apr 2021

1 inspections

7 basic

Apr

Oct 2021

1 inspections

1 intermediate

7 basic

Apr 2022

1 inspections

2 intermediate

4 basic

Apr

Dec 2022

1 inspections

2 intermediate

3 basic

Jul 2023

1 inspections

2 intermediate

7 basic

Jul

Jan 2024

1 inspections

3 intermediate

5 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef steaks above ready to eat foods
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize ice dispenser and microwave
DAL-3*19 One Inch Air Gap−5
Provide at least one inch air gap at 3-compartment sinks drain

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
Provide up-to-date Food Manager Certificate
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on floor in WIF
DAL-6*22 Accredited food handler certificate - 60 days−2
Provide up-to-date Food Handler Certificates
DAL-7*42 Dirty nonfood contact surfaces−2
Clean equipment as needed
DAL-8*45 Unnecessary articles prohibited−2
Get rid of unused equipment

Base deductions−25 pts

Jul 23

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize Coke fountain ice dispenser.
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair all sinks: 3-compartment and hand sink.

Basic (7)

−14 pts

DAL-2*26 Allergen Labeling−2
Provide allergen label for menu.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Repair gap under back door.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No eating in food prep areas.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor.
DAL-7*42 Dirty nonfood contact surfaces−2
Clean entire WIC, microwave, and vent hood.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair WIF leak.
DAL-9*45 Premises shall be maintained in good repair−2
Replace ceiling tiles.

Base deductions−24 pts

Dec 22

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Chemicals can not go above or next to or on food / utensils /on prep surfaces
DAL-2*10 Clean Sight and Touch−5
Dirty can opener meat slicer

Basic (3)

−6 pts

DAL-3*39 Keep utensils handles upright or protected−2
can not use a bowl as a scoop
DAL-4*45 Premises shall be maintained in good repair−2
repair cracked prep table
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean splash and build up on walls floors and equiptment

Base deductions−16 pts

Apr 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean can opener
DAL-4*19 One Inch Air Gap−5

Basic (4)

−8 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Keep personal drinks away from prep area
DAL-3*42 Dirty nonfood contact surfaces−2
clean floors
DAL-5*45 Lockers to be used to store personal items−2
DAL-6*21 RFSM - Not On Site−2

Base deductions−18 pts

Oct 21

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

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

Basic (7)

−14 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*32 Equipment and Utensils Durability and Strength−2
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
DAL-6*39 Keep utensils handles upright or protected−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*45Floor, wall, ceiling - Exposed material−2

Base deductions−19 pts

Apr 21

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
DAL-6*42 Dirty nonfood contact surfaces−2
DAL-7*47 Handwashing signage−2

Base deductions−14 pts

Dec 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty can opener and dirty meat slicer.
DAL-2*19 One Inch Air Gap−5
Need at least 1" air gap at floor drains.

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor in the walk-in-cooler or freezer.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor behind equipment.
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
Light is too dim in the walk-in-cooler.

Base deductions−18 pts

Jun 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
expired
DAL-2*47 Other Violations−2

Base deductions−9 pts

Nov 19

Follow-up InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE DENTED CAN
DAL-2*20 Grease Trap Tickets−5
DAL-3*19 Water & Plumbing in good repair- per code−5
REPAIR COOK LINE HAND SINK
DAL-5*14 When to wash hands−5
DAL-7*10 Clean Sight and Touch−5
CLEAN SODA NOZZLES, DEEP FRYERS, MEAT SLICER, CAN OPENER

Basic (3)

−6 pts

DAL-4*21 RFSM - Not On Site−2
EXPIRED AND NOT ON SITE. (DALLAS BLUE COLOR CERTIFICATE)
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-8*22 Handlers-Certificate Not On Site−2

Base deductions−31 pts

Oct 19

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
REPAIR OUT OF ORDER HAND SINKS
DAL-7*18 Toxic items storage adjacent to food/utensils−5
STORE ALL SPRAY BOTTLES AWAY FROM FOOD AND EQUIPMENT
DAL-10*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR LESS THAN 10 SECONDS. EMPLOYEES MUST WASHED THEIR HANDS FOR 20 SECONDS
DAL-12*20 Grease Trap Tickets−5
GREASE TRAP REQUIRED TO BE CLEANED EVERY 90 DAYS AND MAINTAIN RECORD ON SITE

Basic (9)

−18 pts

DAL-2*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-3*22 Washing hands only at a designated hand sink−2
WASH HANDS IN HAND SINK ONLY. OBSERVED EMPLOYEE WASHED HER HANDS IN THREE COMPARTMENT SINK
DAL-4*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION. APPLICATION IS AVAILABLE AT: https://dallascityhall.com/departments/codecompliance/Admin1/ApplyforaPermit/Pages/FoodServiceMgr.aspx
DAL-5*43 Light - 10 foot : Walk-in, Dry storage−2
WALK IN COOLER
DAL-6*31 Individual, disposable towels−2
i.e. RESTROOM AND DINNING ROOM HAND SINK
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-9*45 Premises shall be maintained in good repair−2
REPLACE MISSING COVER FROM SOAP DISPENSER
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE ALL CHIPS OFF THE FLOOR
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT STORE DRINKS BY PREP. SINK

Base deductions−38 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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