What is Chop House Gyro's health inspection score?

Chop House Gyro has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chop House Gyro last inspected?

Chop House Gyro was last inspected on September 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chop House Gyro have?

Chop House Gyro has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chop House Gyro safe to eat at?

Chop House Gyro has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Chop House Gyro

Name: Chop House Gyro
Address: 5301 ALPHA RD #A12, Dallas, 75240
Rating: 53

5301 ALPHA RD #A12, Dallas

Data may be outdated — inspected 9/6/2023

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0Fair

Far North Dallas

Ranked #329 of 441 in Far North Dallas

Stable

10 inspections

Last: Sep 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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5301 ALPHA RD #A12, Dallas, TX 75240

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Violation Timeline

Aug 2019

1 inspections

2 intermediate

2 basic

Aug

Feb 2020

1 inspections

3 intermediate

2 basic

Jul 2020

2 inspections

7 intermediate

5 basic

Jul

Jan 2021

1 inspections

1 intermediate

5 basic

Aug 2021

1 inspections

1 intermediate

5 basic

Aug

Jan 2022

1 inspections

1 intermediate

1 basic

Aug 2022

1 inspections

3 intermediate

4 basic

Aug

Feb 2023

1 inspections

1 intermediate

2 basic

Sep 2023

1 inspections

1 intermediate

5 basic

Sep

Inspection History

10 records on file

8 Routine2 Follow-up

Sep 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize RIC shelves and inside microwave.

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date all food held over 1 day, Date for up to 7 days.
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Remove film from equipment.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal foods separately.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean cooler gaskets & vents and fan in dish room.
DAL-6*45 Drying Mops-air dry−2
Store mops inverted after use to air dry.

Base deductions−15 pts

Feb 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Sanitization after Cleaning−5
All dishes must be sanitized and allowed to air dry so sanitizer in the 3 comp sink

Basic (2)

−4 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
replace broken containers
DAL-2*21 RFSM - Not On Site−2
Registered food service manager must be on site at all times when food is being prepared

Base deductions−9 pts

Aug 22

Routine InspectionScore: 83

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items labeling-non original container−5
DAL-4*19 Water & Plumbing in good repair- per code−5
Pipes under 3 comp sink
DAL-7*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−23 pts

Jan 22

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw beef patty in a manner that minimizes cross contamination

Basic (1)

−2 pts

DAL-2*21 RFSM - Not On Site−2

Base deductions−7 pts

Aug 21

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Hot holding must be maintained at 135 and above

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*42 Dirty nonfood contact surfaces−2
Remove grease build up from vent hoods
DAL-4*39 Store equipment & utensils - avoid contamination−2
Utensils stored in side of container
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*22 Accredited food handler certificate - 60 days−2

Base deductions−15 pts

Jan 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5

Basic (5)

−10 pts

DAL-2*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-3*34 Outer openings:closing holes, gaps−2
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−15 pts

Jul 20

Follow-up InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ranch dressing- 52 degrees F; cheese-52 degrees F; sauces-52 degrees F

Basic (1)

−2 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler is not working efficiently-replace

Base deductions−7 pts

Jul 20

Routine InspectionScore: 74

6 Med4 Basic

10 total

62/100inspection score

−38 pts

Intermediate (6)

−30 pts

DAL-6*12 Applicant must report vomiting symptoms−5
clean up procedures need to be posted
DAL-9*18 Toxic items labeling-non original container−5
label every bottle
DAL-1*20 Grease Trap Tickets−5
needed every 90 days
DAL-2*18 Licensed pest control applicator only−5
the owner notified me that he has been doing the pest control but is not licensed.
DAL-4*02 Cold Hold (41øF/45øF or below)−5
raw eggs-52 degrees F; sliced tomatoes-52 degrees F; sliced bell peppers-52 degrees F; tahini sauce-52 degrees F;
DAL-10*10 Other sanitizer use - manufacturer label direction−5
NO SANITIZER IN THE SANITIZER BUCKET-COS

Basic (4)

−8 pts

DAL-7*28 Do not exceed manuf. use by date−2
MILK PRODUCTS
DAL-8*31 Individual, disposable towels−2
replenish every paper towel dispenser
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler-50 degrees F; phf was discarded by the PIC

Base deductions−38 pts

Feb 20

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RIC 50, SLICED TOMATO 50, SHREDDED CHEESE 52
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*20 Grease Trap Tickets−5

Basic (2)

−4 pts

DAL-2*24 Food Labeling- with common name of the food−2
LABEL TEAS
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−19 pts

Aug 19

Follow-up InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
RICE 120'F
DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
MAINTAIN SANITIZER AT 200 PPM. TESTED AT 0 PPM.

Basic (2)

−4 pts

DAL-1*47 OTHER VIOLATIONS−2
MAINTAIN PEST AND GREASE RECORD FROM SERVICE PROVIDER ON SITE
DAL-3*21 RFSM - Not On Site−2

Base deductions−14 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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