What is Billy Donuts's health inspection score?

Billy Donuts has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Billy Donuts last inspected?

Billy Donuts was last inspected on June 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Billy Donuts have?

Billy Donuts has 43 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Billy Donuts safe to eat at?

Billy Donuts has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Billy Donuts serve?

Billy Donuts serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Billy Donuts

Name: Billy Donuts
Address: 406 S HAMPTON RD #406, Dallas, 75208
Rating: 54

406 S HAMPTON RD #406, Dallas

Data may be outdated — inspected 6/13/2023

▲Improving

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0Fair

American•Oak Cliff

Ranked #242 of 400 in Oak CliffBetter than 22% of american restaurants

Improving

5 inspections

Last: Jun 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

36 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 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

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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406 S HAMPTON RD #406, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

1 intermediate

8 basic

May

Jun 2020

1 inspections

2 intermediate

8 basic

Jul 2021

1 inspections

2 intermediate

8 basic

Jul

Jun 2022

1 inspections

2 intermediate

7 basic

Jun 2023

1 inspections

1 intermediate

4 basic

Jun

Inspection History

5 records on file

5 Routine

Jun 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
provide written procedures.

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST
DAL-3*31 Individual, disposable towels−2
provide paper towels at hand sink.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up on intake vents, clean.
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets of cold hold equipment.

Base deductions−13 pts

Jun 22

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
NO AVAILABLE WRITTEN PROCEDURES ON HOW ESTABLISHMENT USES TIME AS PUBLIC HEALTH CONTROL. PROVIDE
DAL-8*20 Grease Trap Tickets−5
MOST RECENT GREASE TRAP TICKET IS FROM 01-2022. MISSING 04-2022.

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
PROVIDE CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*30 Does Establishment have a current valid permit posted?−2
CURRENT PERMIT DOES NOT HAVE SAME OWNER AS TAX PERMIT. NAME OF OWNER ON HEALTH PERMIT MUST MATCH NAME OF OWNER OF TAX PERMIT. GO TO BUILDING INSPECTOR OFFICE,320 E JEFFERSON BLVD, FIRST TO SEE IF C.O. ALSO NEEDS TO BE UPDATED.
DAL-3*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR SANITIZER SOLUTION.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED COOLING SAUSAGE IN RACK WITH NO COVER. COVER TO PREVENT CONTAMINATION.
DAL-6*31 No soap at handsink−2
NO AVAILABLE SOAP AT HAND SINK IN RESTROOM.
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
NO AVAILABLE PEST CONTROL RECORDS ON SITE. HAVE ONSITE.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
OBSERVED FLOUR AND DUST BUILD UP ON CEILING TILES, FOOD DEBRIS ON FLOOR. CLEAN.

Base deductions−24 pts

Jul 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
no procedure for time as public health control, provide.
DAL-4*18 Toxic items labeling-non original container−5
observed spray bottle with toxic chemicals not labeled. labeled

Basic (8)

−16 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
employees could not produce Texas Food Handler cards, provide.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed containers with food ingredients uncovered, sausage roll left uncovered. cover all food.
DAL-5*42 Dirty nonfood contact surfaces−2
observed equipment covered in grime, storage shelves observed with rust and grime, CLEAN.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
intake vents observed with dust, clean.
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
No pest control records available, provide.
DAL-8*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-9*29 Sanitizing solutions, testing devices−2
no test strips for sanitizer available, provide.
DAL-10*36 Cloths in-use for wiping between uses stored−2
place wet cloths in sanitizer bucket when not in use.

Base deductions−26 pts

Jun 20

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-8*18 Unnecessary chemicals not allowed−5
hot shot bug spray in back storage area, remove from premises.
DAL-9*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Provide instructions for PHC food that is in display case.

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
dust on ceiling tile, grime on walls, food debri in reach in cooler. CLEAN.
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
dust on intake and exhaust vents, CLEAN.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
back exterior has gap on bottom left corner, seal.
DAL-4*45 Premises shall be maintained in good repair−2
plug plate damaged, replace.
DAL-5*29 Sanitizing solutions, testing devices−2
provide chlorine test strips for sanitizer solution.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottle on working food contact surfaces. no drinking in kitchen.
DAL-7*41 Food storage containers, identified with common name of food.−2
spray bottle with water not labeled, LABELED.
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Establishment could not produce pest control records, provide.

Base deductions−26 pts

May 19

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*15 Bare hands contact with ready-to-eat foods−5
bare hand contact with donuts RTE food during preparation glazed must be avoid bare hand contact with TCS food after cooked and glazed

Basic (8)

−16 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level prep area food containers must be 6 inches out of floors level on all areas
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have working and visible thermometers on all cooler units
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
date marking missing on food containers inside cooler units food containers must be have date markings to avoid cross contamination
DAL-4*34 Outer openings:closing holes, gaps−2
holes on walls and ceiling tiles closed all holes on walls and ceiling to avoid pest harboring
DAL-5*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions sanitizer bucket 400 ppm Quat concentration 3c sink 200 ppm Quat concetration
DAL-7*43 Light bulbs, light shields provided−2
light shields broken must be replace or repair to proper condition
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units not lids or covers all food containers must be cover or have lids to protected from cross contamination
DAL-9*24 Food Labeling- with common name of the food−2
missing proper labeling on all food containers must be have labels on all food containers to identity statement

Base deductions−21 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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