What is Burnin 92's health inspection score?

Burnin 92 has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Burnin 92 last inspected?

Burnin 92 was last inspected on November 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burnin 92 have?

Burnin 92 has 80 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burnin 92 safe to eat at?

Burnin 92 has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Burnin 92 serve?

Burnin 92 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Burnin 92

Name: Burnin 92
Address: 11445 EMERALD ST #120, Dallas, 75229
Rating: 31

11445 EMERALD ST #120, Dallas

Data may be outdated — inspected 11/17/2023

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0Poor

American•North Dallas

Ranked #490 of 566 in North DallasBetter than 22% of american restaurants

Declining

9 inspections

Last: Nov 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-69

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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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11445 EMERALD ST #120, Dallas, TX 75229

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

5 basic

Mar

Aug 2019

1 inspections

3 intermediate

5 basic

May 2020

1 inspections

2 intermediate

8 basic

May

Oct 2020

1 inspections

3 intermediate

7 basic

Apr 2021

1 inspections

1 intermediate

7 basic

Apr

Nov 2021

1 inspections

2 intermediate

6 basic

Jul 2022

1 inspections

2 intermediate

7 basic

Jul

Mar 2023

1 inspections

2 intermediate

6 basic

Nov 2023

1 inspections

4 intermediate

7 basic

Nov

Inspection History

9 records on file

9 Routine

Nov 23

Routine InspectionLatestScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN COOLERS
DAL-5*14 When to wash hands−5
EMPLOYEE MUSH WASH HANDS BETWEEN TASK .
DAL-7*20 Grease Trap Tickets−5
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO CHEWING GUM OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN AND DEGREASE KITCHEN FLOOR.
DAL-4*43 Light 20 foot : Reach-in cooler−2
PRODUCE COOLER.
DAL-6*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste−2
DO NOT EMPTY MOP WATER BUCKET ON STREET.
DAL-8*45 Walls easily cleanable and light in color−2
COVER WALL WITH APPROVED PANEL FROM SALAD STATION.
DAL-10*31 No soap at handsink−2
DAL-11*36 Cloths in-use for wiping between uses stored−2

Base deductions−34 pts

Mar 23

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN CUTTING BOARDS,
DAL-7*02 Cold Hold (41øF/45øF or below)−5
BEEF STICK 46'F, PORK 46'F, MAINTAIN ALL COLD FOOD PRODUCTS AT 41'F OR LOWER AT ALL TIMES.

Basic (6)

−12 pts

DAL-1*39 Cutting surfaces.−2
RESURFACE CUTTING BOARD WITH DEEP CUTS.
DAL-2*31 Individual, disposable towels−2
DAL-3*22 Accredited food handler certificate - 60 days−2
CURRENT LAW REQUIRED EMPLOYEES TO OBTAIN THEIR FOOD HANDLER CARDS WITHIN 30 DAYS.
DAL-5*25 Reduced Oxygen HACCP Plan - packaged−2
DAL-6*45 Premises shall be maintained in good repair−2
REPAIR WORN GASKETS FROM COOLERS.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY WALLS AND CEILING. CLEAN FALL OF BUILT UP FROM AREAS BELOW FOOD EQUIPMENT. CLEAN STOVE.

Base deductions−22 pts

Jul 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
CUTTING BOARDS AND DISH RACKS
DAL-7*02 Cold Hold (41øF/45øF or below)−5
BEEF 50'F, CHICKEN 50'F, COS

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
MAINTAIN COOLERS IN GOOD WORKING ORDER AT ALL TIMES.
DAL-2*38 Thawing. under running water criteria - water velocity−2
OBSERVED FOOD PRODUCTS THAWING AT STANDING WATER
DAL-3*32 Approved Food Contact Equip.−2
NO BAMBOO CUTTING BOARD ALLOWED.
DAL-4*47 Handwashing signage−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*31 Individual, disposable towels−2

Base deductions−24 pts

Nov 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
SEAFOOD MIX 49'F, SHRIMP 50'F, TOFU 60' F

Basic (6)

−12 pts

DAL-1*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR YOUR SANTIZER..
DAL-3*47 Health permit posted−2
DAL-4*38 Thawing. under running water criteria - water velocity−2
DO NOT THAW FOOD PRODUCT IN STANDING WATER, KEEP THAWING PRODUCTS UNDER RUNNING WATER.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES

Base deductions−22 pts

Apr 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
GRILL

Basic (7)

−14 pts

DAL-1*32 Approved Food Contact Equip.−2
DO NOT STORE FOOD PRODUCTS IN OPENED CAN.
DAL-2*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKETS FROM COOLERS.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR AREAS BELOW TABLES AND SINK, CLEAN DISHWASHING RACKS.
DAL-4*47 Other Violations−2
Heimlich maneuver sign 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-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−19 pts

Oct 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
FISH CAKE 113'F
DAL-6*10 Clean Sight and Touch−5
ICE MACHINE , COOLERS
DAL-9*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 MUSHROOM 56'F 1 , JAPANESE SAUCE 56'F, REASON PRODUCT WAS DESTROYED: OFF TEMPERATURE FOR MORE TAN 4 HOURS, DISPOSITION: OWNER TRASHED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawf

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ALSO HANDLES AND EXTERIOR OF COOLERS, STOVES
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN "A copy of the most recent establishment inspection report is available upon request ".
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR COLD WATER FAUCET FROM HAND SINK., COOLER NEXT TO STOVE.

Base deductions−29 pts

May 20

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*19 One Inch Air Gap−5
ICE MACHINE .
DAL-4*10 Clean Sight and Touch−5
SINK, CUTTING BOARDS , COOLERS

Basic (8)

−16 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-3*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-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*45 Unnecessary articles prohibited−2
ORGANIZE YOUR STORE AREA
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
ALSO EXTERIOR OF DISHWASHING MACHINE AND HAND SINK
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PRPE. AREA ALLOWED
DAL-10*31 Individual, disposable towels−2
ALL HAND SINK

Base deductions−26 pts

Aug 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
DAL-3*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Bean paste held at room temperatire
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over ready to eat foods

Basic (5)

−10 pts

DAL-2*31 Individual, disposable towels−2
DAL-4*43 Light - 50 foot : Food and utensils area−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*45 Ceiling easily cleanable and light in color−2

Base deductions−25 pts

Mar 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-5*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Cheddar cheese sauce can open and unrefrigerated
DAL-6*19 One Inch Air Gap−5
Ice maker
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over lettuce Raw cracked shell egg stored over ready to eat foods

Basic (5)

−10 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*39 Equipment-table mounted-elevated on legs−2
Ice maker needs to be mounted on a table or shelf
DAL-3*40 Reuse of single service articles−2
DAL-4*38 Thawing. under running water criteria - water velocity−2
DAL-8*31 Hand sinks: number installed for convenient use−2
Hand sink needed in the utility room since food is stored and prepared in the storage area

Base deductions−25 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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