What is Cabaret Royale's health inspection score?

Cabaret Royale 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 Cabaret Royale last inspected?

Cabaret Royale was last inspected on March 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cabaret Royale have?

Cabaret Royale has 84 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cabaret Royale safe to eat at?

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

Official Health Record

Cabaret Royale

Name: Cabaret Royale
Address: 10723 COMPOSITE DR, Dallas, 75220
Rating: 54

10723 COMPOSITE DR, Dallas

Data may be outdated — inspected 3/16/2023

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0Fair

Northwest Dallas

Stable

10 inspections

Last: Mar 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

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

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

10723 COMPOSITE DR, Dallas, TX 75220

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

3 basic

Dec

Jun 2019

1 inspections

4 intermediate

5 basic

Dec 2019

1 inspections

2 intermediate

9 basic

Dec

Jul 2020

1 inspections

3 intermediate

7 basic

Jan 2021

1 inspections

4 intermediate

8 basic

Jan

Feb 2021

1 inspections

1 intermediate

4 basic

Aug 2021

1 inspections

5 intermediate

5 basic

Aug

Feb 2022

1 inspections

2 intermediate

3 basic

Aug 2022

1 inspections

2 intermediate

6 basic

Aug

Mar 2023

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Mar 23

Routine InspectionLatestScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
FISH FILETS 102'F, CHICKEN 107'F
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL BARS UPSTAIRS, DISH WASHING MACHINE
DAL-4*45 First Aid−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.

Base deductions−24 pts

Aug 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5
SPRAY BOTTLES
DAL-7*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 CHIICKEN SALAD 57'F, APPROX. 5 LB. EACH 4 DICED FRUTI 58'F, APPROX. 5 LB EACH 1 SLICED TOMATOES 58'F, APPROX. 5 LB EACH 1 CESAR SALAD 58'F APPROX 5 LB EACH REASON PRODUCT WAS DESTROYED: PRODUCTS STORED IN OUT OF ORDER COOLER IN BUFFET LINE DISPOSITION: EMPLOYEE DISCARDED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above describe

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN BARS OF TRASH FROM FLOOR AND INSIDE OF UNUSED COOLER.
DAL-2*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*45 Lockers to be used to store personal items−2
DO NOT STORE PERSONAL ITEM ON FOOD PREP. TABLE.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.

Base deductions−22 pts

Feb 22

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CHICKEN 53'F,
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
UPSTAIRS MACHINE TESTED AT 0 PPM

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN UPSTAIRS BARS AND DISHWASHING MACHINE.
DAL-4*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS FROM COOLERS

Base deductions−16 pts

Aug 21

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DICED WATERMELON 51'F, PASTA SALAD 51'F. COS CITATION ISSUED. ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEEF 51'F, APPROX. 10 LBS 1 HAM 50'F, APPROX. 5 LBS 1 TURKEY50'F, APPROX. 2 LBS 1 CHEESE 56.4'F, APPROX. 3 LBS 5 SALAD DRESSING 52'F 1/2 GALLONS EACH REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS IN A OUT OF ORDER COOLER. DISPOSITION
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
AIR TRAPPED IN LINE, TESTED AT 0 PPM.
DAL-4*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DO NOT STORE BOTTLED BEVERAGE IN ICE MACHINE.
DAL-5*18 Toxic items used according to law−5
MAINTAIN CHLORINE SANITIZER BUCKET AT 100 PPM, TESTED AT 200 PPM.
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS. COS.

Basic (5)

−10 pts

DAL-1*34 Pest Control−2
OBSERVED FRUIT FLIES FROM BARS.
DAL-6*47 OTHER VIOLATIONS−2
PLEASE EVERYONE ARE WEARING MASK.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL TO GO CONTAINERS OFF THE FLOOR.
DAL-10*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED DOOR METAL PANEL FROM STORAGE ROOM DOOR. SEAL ALL HOLES FROM WALLS . REPLACE MISSING COVE MOLDING

Base deductions−35 pts

Feb 21

Follow-up InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*03 Food products not maintained at 135øF or above−5
FINAL NOTICE! GRAVY 115'F, MUSHROOM 117'F SHRIMP 110'F

Basic (4)

−8 pts

DAL-1*47 Handwashing signage−2
TO ALL HAND SINKS
DAL-2*45 Premises shall be maintained in good repair−2
REMOVE RUST FROM WALK IN COOLER SHELVES
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
FRUIT FLIES.

Base deductions−13 pts

Jan 21

Routine InspectionScore: 78

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
MUSHROOM 105'F, BEEF STEAK 119'F, CHICKEN 109'F, EGG ROLLS 118'F
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED MOLD FROM ALFREDO SAUCE. COS
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, UPSTAIRS DISHWASHNG MACHINE TESTED AT 10 PPM.
DAL-10*02 Cold Hold (41øF/45øF or below)−5
KEEP SALAD BAR TCS FOOD AT 41'F OR LOWER AT ALL TIMES.

Basic (8)

−16 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED A BOTTLE OF WATER ON FOOD PREP. TABLE.
DAL-3*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-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN UPSTAIRS BARS.
DAL-5*47 Handwashing signage−2
POST SIGN TO ALL HAND SINKS
DAL-6*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-9*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR DISHWASHING MACHINE.
DAL-11*43 Light bulbs, light shields provided−2
ABOVE DISHWASHING MACHINE.
DAL-12*45 Lockers to be used to store personal items−2
STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

Base deductions−36 pts

Jul 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*03 Food products not maintained at 135øF or above−5
CHICKEN 126'F, TACO MEAT 129'F
DAL-5*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CUTTING LIME.
DAL-6*02 Cold Hold (41øF/45øF or below)−5
FINAL NOTICE! REFRIED BEANS 53'F

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
DAL-2*31 Individual, disposable towels−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN KITCHEN OR BAR ALLOWED.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR OUT OF ORDER FAUCET FROM DISHWASHING AREA HAND SINK

Base deductions−29 pts

Dec 19

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-7*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
DAL-10*02 Cold Hold (41øF/45øF or below)−5
PASTA 60'F, RICE 48'FM MILK 48'F

Basic (9)

−18 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR ALL LEAKING FAUCETS FROM HAND / MOP SINK
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN CONDENSER OF COOLER, REMOVE TRASH FROM COOLERS, CLEAN HAND SINK OF DRY FOOD DEBRIS (TILTED HAND SINK)
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK
DAL-8*34 Insect control:prevent dead insects from food−2
REMOVE ALL DEAD INSECT FROM THE FLOOR OF CORNER BAR
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED A CUP OF COFFEE IN OPENED CONTAINER
DAL-11*47 Handwashing signage−2
TO ALL HAND SINK

Base deductions−28 pts

Jun 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked corn dogs at 102.8 degrees
DAL-3*19 One Inch Air Gap−5
Bar ice bin north East section of the bar
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over cheese
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Cottage cheese at 56.0 degress The following TSS food products were displayed without refrigeration: pickles Cut tomatoes Pickled jalepeno peppers Pickled beats Black olives Pickles peppers

Basic (5)

−10 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Front and back doors
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*31 Handwashing lavatory - accessible−2
Bar and the kitchen
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
XPert 06-05-2019 Fruit flies and other insect in the kitchen
DAL-9*45 Walls and ceilings, studs, joists, and rafters−2

Base deductions−30 pts

Dec 18

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food on display shall be protected from contamination−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Salad held at 50.6 degrees without a refrigeration source Corn salad held at 54.9 degrees

Basic (3)

−6 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Freezer floor
DAL-3*42 Nonfood-contact surfaces material−2
Foil lined surfaces
DAL-5*43 Light - 50 foot : Food and utensils area−2

Base deductions−16 pts

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Community Safety Reports

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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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