What is Cafe Laziz's health inspection score?

Cafe Laziz has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cafe Laziz last inspected?

Cafe Laziz was last inspected on July 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cafe Laziz have?

Cafe Laziz has 91 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cafe Laziz safe to eat at?

Cafe Laziz has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cafe Laziz serve?

Cafe Laziz serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cafe Laziz

Name: Cafe Laziz
Address: 9203 SKILLMAN ST #108, Dallas, 75243
Rating: 26

9203 SKILLMAN ST #108, Dallas

Data may be outdated — inspected 7/24/2023

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0Poor

Cafe•Lake Highlands

Ranked #670 of 727 in Lake HighlandsBetter than 40% of cafe restaurants

Improving

10 inspections

Last: Jul 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.1

Avg Violations

33 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

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

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-19 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

9203 SKILLMAN ST #108, Dallas, TX 75243

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Violation Timeline

May 2019

1 inspections

9 basic

May

Nov 2019

1 inspections

2 intermediate

6 basic

Apr 2020

1 inspections

3 intermediate

3 basic

Apr

Oct 2020

1 inspections

4 intermediate

4 basic

Apr 2021

1 inspections

3 intermediate

3 basic

Apr

Oct 2021

1 inspections

3 intermediate

3 basic

May 2022

1 inspections

2 intermediate

9 basic

May

Dec 2022

1 inspections

4 intermediate

10 basic

Jan 2023

1 inspections

4 intermediate

7 basic

Jan

Jul 2023

1 inspections

2 intermediate

10 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jul 23

Routine InspectionLatestScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Cannot store raw eggs above RTE vegetables.
DAL-2*10 Clean Sight and Touch−5
Mold on WIC shelves. Clean the top of the microwave.

Basic (10)

−20 pts

DAL-3*21 Outfitter-Certified Food Manager−2
No food manager on site.
DAL-4*22 Accredited food handler certificate - 60 days−2
No food handlers for anyone working.
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No test strips on site.
DAL-6*31 Handwashing lavatory - used for other purpose−2
Cannot store items in hand sink, for hand washing only.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Cannot leave door open.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot leave food items on the floor.
DAL-9*39 Store all equipment & utensil covered or inverted−2
Invert to go containers.
DAL-10*45 Premises shall be maintained in good repair−2
Broken ceiling tile.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Clean ceiling & floor.
DAL-12*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.

Base deductions−30 pts

Jan 23

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
Clean mold on WIC shelves. Clean microwave dirty (top).
DAL-2*18 Toxic items stored above food/utensils−5
No chemical bottles by food.
DAL-3*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-4*20 Grease Trap Tickets−5
No grease trap ticket provided on site.

Basic (7)

−14 pts

DAL-5*41 Food storage containers, identified with common name of food.−2
Label all bulk container.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean RIC, WIC, and floors.
DAL-7*47 Handwashing signage−2
Need hand washing sign at hand sink.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor.
DAL-9*44 Trash can provided for papertowel waste−2
Need trash can by hand sink.
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
Cannot store clean utensils on the floor.
DAL-11*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark food prepared and discard after 7 days.

Base deductions−34 pts

Dec 22

Routine InspectionScore: 76

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Expired evaporated milk and cream cheese.
DAL-7*10 Clean Sight and Touch−5
Lots of mold on shelves in RIC and WIC.
DAL-11*18 Toxic items storage adjacent to food/utensils−5
Cannot store paint or toxic chemicals by food on top of counter.
DAL-12*19 Water & Plumbing in good repair- per code−5
Leaking mop sink (constant) drip.

Basic (10)

−20 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean RIF, floors, dusty ceilings above food prep area.
DAL-3*43 Light - 10 foot : Walk-in, Dry storage−2
Need lighting in dry storage area.
DAL-4*46 Covered waste receptacle for women's restroom−2
Need cover or lid over trash can in bathroom.
DAL-5*47 Other Violations−2
Need last health inspection report or sign saying it is available upon request.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate and label all personal food.
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor, 6 inches or above.
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
Cannot store clean pots on the floor, must be 6 inches off the floor.
DAL-13*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark all prepared food.
DAL-14*21 RFSM - Not On Site−2
No RFSM.

Base deductions−40 pts

May 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-8*18 Restricted use pesticides−5
RAID stored at dish area.
DAL-11*10 Clean Sight and Touch−5
Clean and sanitize throughout kitchen.

Basic (9)

−18 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not store anything in handwash sink.
DAL-2*42 Dirty nonfood contact surfaces−2
Detail clean exterior of equipment in kitchen. Clean handwash sinks.
DAL-3*21 RFSM - Not On Site−2
DAL-4*47 Other Violations−2
Vent hood filters must be in place when cooking.
DAL-5*45 Premises shall be maintained in good repair−2
Repair counter top next to prep table. Repair leak at dishwash sprayer.
DAL-6*39 Cutting surfaces.−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food when not is use.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*46 Physical Facilities Premises−2
Detail clean restroom.

Base deductions−28 pts

Oct 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling-non original container−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored adjacent to ready to eat items in the reach in cooler
DAL-5*12 Gloves Single Use−5

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
replenish paper towels at the hand wash sinks
DAL-4*39 Cooking equipment free of encrusted grease−2
stove needs a thorough cleaning
DAL-6* 21 RFSM notify 10 days & replacement in 45 days−2

Base deductions−21 pts

Apr 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs and raw chicken stored above veggies and rice inside the walk in cooler
DAL-2*19 One Inch Air Gap−5
DAL-3*18 Licensed pest control applicator only−5
do not use insect and fly killer from the store

Basic (3)

−6 pts

DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
food splatter on the walls throughout the facility
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cover the rice that is stored on the bottom shelf
DAL-6*31 Individual, disposable towels−2
replenish every dispenser

Base deductions−21 pts

Oct 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
thoroughly clean the inside of the microwave
DAL-3*02 Cold Hold (41øF/45øF or below)−5
raw egg inside the walk in cooler- 51 degrees F; raw chicken left overnight in the walk in cooler- 49 degrees F; rice in the walk i cooler-51 degrees F
DAL-4*18 Toxic items labeling-non original container−5
DAL-5*20 Grease Trap Tickets−5
needed on site

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
utensils and a container stored inside a designated hand wash sink
DAL-6*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cover foods in the walk in cooler; container of salt with an insect inside-cover the container to prevent contamination
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler not cooling efficiently- measured at 52 degrees F- PHF discarded by the PIC

Base deductions−28 pts

Apr 20

Routine InspectionScore: 85

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*03 Food products not maintained at 135øF or above−5
cooked chicken measured at 83 degrees F
DAL-4*02 Cold Hold (41øF/45øF or below)−5
chicken measured at 46 degrees F; ranch measured at 50 degrees F; sauce that contains milk measured at 50 degrees F
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine detected inside the warewash machine

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler measured at 50 degrees F
DAL-2*31 Handwashing lavatory - used for other purpose−2
dishes stored inside the designated hand wash sink.
DAL-6*28 Do not exceed manuf. use by date−2
dozen eggs with a expiration date of March 21

Base deductions−21 pts

Nov 19

Routine InspectionScore: 83

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef patties stored on the top shelf inside a reach in cooler above ready to eat foods
DAL-8*02 Cold Hold (41øF/45øF or below)−5
raw egg measured at 53 degrees F; Cooked chicken measured at 51 degrees F inside a reach in cooler

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
wet rag inside the designated hand wash sink
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
food splatter/residue observed on the walls behind the fryers
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
technician needs to come out and inspect one of the coolers to ensure that it is functioning efficiently- temps were off
DAL-7*29 Sanitizing solutions, testing devices−2
needed on site to test both quat and chlorine

Base deductions−22 pts

May 19

Follow-up InspectionScore: 88

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL FOOD EQUIPMENT OFF THE FLOOR
DAL-2*45 Unnecessary articles prohibited−2
CLEAR COUNTER
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR CLOSED
DAL-8*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-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM WALK IN COOLER, STOVE

Base deductions−18 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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