What is Bread Winners Cafe + Bakery's health inspection score?

Bread Winners Cafe + Bakery has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bread Winners Cafe + Bakery last inspected?

Bread Winners Cafe + Bakery was last inspected on October 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bread Winners Cafe + Bakery have?

Bread Winners Cafe + Bakery has 66 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bread Winners Cafe + Bakery safe to eat at?

Bread Winners Cafe + Bakery has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bread Winners Cafe + Bakery serve?

Bread Winners Cafe + Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bread Winners Cafe + Bakery

Name: Bread Winners Cafe + Bakery
Address: 5560 W LOVERS LN #260, Dallas, 75209
Rating: 27

5560 W LOVERS LN #260, Dallas

Data may be outdated — inspected 10/22/2023

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0Poor

Bakery•Love Field

Ranked #370 of 396 in Love FieldBetter than 29% of bakery restaurants

Declining

10 inspections

Last: Oct 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-12 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

5560 W LOVERS LN #260, Dallas, TX 75209

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

4 basic

Nov

Jun 2019

1 inspections

4 intermediate

3 basic

Jan 2020

1 inspections

2 intermediate

7 basic

Jan

Jul 2020

1 inspections

1 intermediate

2 basic

Jan 2021

1 inspections

3 basic

Jan

Aug 2021

1 inspections

3 intermediate

3 basic

Feb 2022

1 inspections

2 intermediate

4 basic

Feb

Aug 2022

1 inspections

2 intermediate

5 basic

Mar 2023

1 inspections

4 intermediate

6 basic

Mar

Oct 2023

1 inspections

4 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 78

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Provide food to be protected during storage- pepperoni, crescent rolls, soup no protected in RIF.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
50 ppm chlorine
DAL-3*12 A food employee or conditional employee shall report to PIC the information as specified under (−5
Provide employee health policy.
DAL-4*19 Backflow prevention device - installed−5
Hose connected to faucet without backflow device.

Basic (6)

−12 pts

DAL-5*26 Allergen Labeling−2
Provide allergen advisory to menu.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking, date of prep, and date expiration. Date of 10/13 observed on guac.
DAL-7*30 Does Establishment have a current valid permit posted?−2
Apply for change of ownership with City of Dallas Health.
DAL-8*31 Hand sinks: number installed for convenient use−2
Re-install hand sink at prep where previously installed.
DAL-9*42 Dirty nonfood contact surfaces−2
Provide detailed cleaning behind cook line, behind 3-door freezer.
DAL-10*47 Other Violations−2
Last inspection not on site.

Base deductions−32 pts

Mar 23

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed eggs @ 57.6 F, tuna @ 59 F, chicken 60.4 F
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwaves
DAL-3*19 Backflow prevention device - installed−5
Provide backflow device at all water hose connections
DAL-4*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Properly fix shelve in yarnRIC and remove absorbent
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed A/C water splashing on cheese in WIC
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair RIC handle
DAL-9*42 Dirty nonfood contact surfaces−2
clean dusty/dirty drying rack in kitchen and clean dirty RIC/WIC/WIF
DAL-10*45 Premises shall be maintained in good repair−2
Remove tape from WIC and fix properly, repair shelve in WIF

Base deductions−32 pts

Aug 22

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
keep all cold hold food at 41 F or lower at all times. Observed cheese at 62.7 F, grits 52.7 F, cucumbers 48.8 F
DAL-6*10 Clean Sight and Touch−5
Clean inside dirty RIC

Basic (5)

−10 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed personal drink in ice machine
DAL-3*39 Equipment in good repair and proper adjustment.−2
Remove tape from RIC handle and repair RIC handle (backdoor), repair gasket on DC (front)
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty floor in kitchen
DAL-5*43 Light bulbs, light shields provided−2
Repair lights in dry storage and repair light shield (dry storage)
DAL-7*34 Pest control-routine inspections for−2
Observed gnats in dry storage

Base deductions−20 pts

Feb 22

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chocolate milk stored at 52 Degrees F.
DAL-2*10 Sanitization after Cleaning−5
Observed sanitizer tested at 0 ppm sanitizer in bucket.

Basic (4)

−8 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed RIC not holding at 41 Degrees F or lower.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC and dry storage.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−18 pts

Aug 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty interior ice machine panel
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 57.4 degrees F, rice 50 degrees F, chicken 55 degrees F, feta 52.5 degrees F.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed placing fruit on rim of glass with bare hands

Basic (3)

−6 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed washing bottles in hand sink
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls used as scoops, observed scoop handles in product
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty exteriors of dry food containers

Base deductions−21 pts

Jan 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Equipment has cracks and corners−2
Observed cracked food container
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls used as scoops, scoop handle in product
DAL-3*43 Ventilation hood systems, adequacy−2
Observed missing vent hood panel

Base deductions−6 pts

Jul 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over almond milk

Basic (2)

−4 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using bowl as scoop.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onions on floor

Base deductions−9 pts

Jan 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sausage link 52.5 degrees F, cheddar 53.2 degrees F, and tuna salad 48 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans

Basic (7)

−14 pts

DAL-3*28 Date marking combined ingredients for RTE/ TCS food−2
Observed some foods past date.
DAL-4*29 Food thermometers provided and accessible−2
provide food thermometers in all RIC's
DAL-5*36 Cloths in-use for wiping between uses stored−2
Observed sanitizer buckets on floor.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food in dry storage covered.
DAL-7*39 Equipment in good repair and proper adjustment.−2
Observed cracked plastic containers, broken RIC handle, RIC gasket, offset RIC door, leaky WIF.
DAL-8*42 Dirty nonfood contact surfaces−2
Clean walls around food prep areas and sinks.
DAL-9*45 Premises shall be maintained in good repair−2
Seal hand sink to wall.

Base deductions−24 pts

Jun 19

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold Hold table items not cold enough. Cheese observed at 53.2 degrees F, chicken sausage at 57.1 degrees F. Keep 45 degrees F or less during meal times, 41 degrees F or less between meal rushes or keep time log. Can be out of temp for 4 hours or less.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed several broken eggs in WIC.
DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored over pasteurized eggs.
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
No sanitizer observed in dish wash machine. <10 ppm.

Basic (3)

−6 pts

DAL-5*39 Equipment in good repair and proper adjustment.−2
Tortilla warmer observed melted. Was discarded. RIC door handles in need of repair.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean throughout facility -- walls and floors, especially in corners and under shelving. Ceiling around vents.
DAL-7*47 Handwashing signage−2
Hand wash signage at all hand wash stations and in restrooms.

Base deductions−26 pts

Nov 18

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5

Basic (4)

−8 pts

DAL-1*39 Dry cleaning - brushing & vacuuming - non PHF only−2
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
DAL-3*45 Floor& wall junctures- coved & sealed−2
DAL-4*42 Dirty nonfood contact surfaces−2

Base deductions−13 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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