What is City Cafe TO GO's health inspection score?

City Cafe TO GO 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 City Cafe TO GO last inspected?

City Cafe TO GO was last inspected on April 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does City Cafe TO GO have?

City Cafe TO GO has 64 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is City Cafe TO GO safe to eat at?

City Cafe TO GO has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does City Cafe TO GO serve?

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

Official Health Record

City Cafe TO GO

Name: City Cafe TO GO
Address: 5757 W LOVERS LN #103, Dallas, 75209
Rating: 53

5757 W LOVERS LN #103, Dallas

Data may be outdated — inspected 4/13/2023

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0Fair

Cafe•Love Field

Ranked #267 of 396 in Love FieldBetter than 41% of cafe restaurants

Unknown

7 inspections

Last: Apr 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.1

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

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

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

-10 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

Latest

100% 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

5757 W LOVERS LN #103, Dallas, TX 75209

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

4 basic

Dec

Jan 2020

1 inspections

7 intermediate

8 basic

Feb 2020

1 inspections

3 intermediate

4 basic

Feb

Mar 2021

1 inspections

5 intermediate

9 basic

Apr 2021

1 inspections

3 intermediate

2 basic

Apr

Mar 2022

1 inspections

2 intermediate

7 basic

Apr 2023

1 inspections

2 intermediate

6 basic

Apr

Inspection History

7 records on file

7 Routine

Apr 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed pasta @ 53.2 F and cheese @ 48 F
DAL-6*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometers for produce WIC
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean exterior of all equipment
DAL-4*43 Light bulbs, light shields provided−2
Repair ceiling lights in kitchen
DAL-5*45 Premises shall be maintained in good repair−2
Repair exposed walls and ceiling in establishment (under construction)
DAL-7*39 Equipment in good repair and proper adjustment.−2
Repair broken RIC
DAL-8*21 RFSM - Not On Site−2

Base deductions−22 pts

Mar 22

Routine InspectionScore: 86

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 milk stored at 45 Degrees F in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine and can opener blade.

Basic (7)

−14 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers need easily viewable thermometers.
DAL-4*34 Outer openings:closing holes, gaps−2
Observed gaps in wall in boiler room.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored not covered in RIC.
DAL-6*39 Cooking equipment free of encrusted grease−2
Observed a lot of grease build up on side of grill.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors throughout kitchen.
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
Observed no lights in boiler room.
DAL-9*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−24 pts

Apr 21

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed crab cake 52.4 degrees F, lasagna 48.3 degrees F, salmon 56.5 degrees F. Unit reads 60 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed pooled eggs over RTE
DAL-3*18 Toxic items labeling-non original container−5
Observed chemical spray bottle w/ no label

Basic (2)

−4 pts

DAL-4*30 Food Establishment Permit−2
Operating in other kitchen that is not on permit.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onions on floor

Base deductions−19 pts

Mar 21

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken 48.5 F. Unit reads 60 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy figs
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed beef over RTE foods.
DAL-4*10 Clean Sight and Touch−5
Observed dirty can opener blade, dirty inside microwave, dirty inside flour container.
DAL-5*18 Toxic items labeling-non original container−5
Observed chemicals not properly labeled

Basic (9)

−18 pts

DAL-6*30 Food Establishment Permit−2
No not use kitchen that is not on permit for food preparation.
DAL-7*31 No soap at handsink−2
Observed no soap at hand sink
DAL-8*32 Equipment has cracks and corners−2
Observed cracked food storage containers in WIC
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed cut avocados exposed to splash from hand sink
DAL-10*39 Equipment in good repair and proper adjustment.−2
Observed damaged display cooler, damaged gaskets
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty walls, shelves, outsides of food containers, floors under shelves/equipment, top of dishwasher, mold growth on WIC wall.
DAL-12*43 Light - 10 foot : Walk-in, Dry storage−2
Provide light in storage closet
DAL-13*45 Premises shall be maintained in good repair−2
Observed holes cut in walls, damaged/missing baseboards. Repair faucet handle at hand sink Seal sinks/fixed equipment to wall.
DAL-14*28 Date marking combined ingredients for RTE/ TCS food−2

Base deductions−43 pts

Feb 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed baked potato 45 degrees F, Pasta 46 degrees F, hummus 49 degrees F, mashed potato 44.3 degrees F. Unit 50 degrees F.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ladles put away
DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (4)

−8 pts

DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed unfinished wood as shelf liner in WIC
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed some food uncovered in dry storage and WIC
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed broken/cracked containers w/ cookie dough
DAL-7*42 Dirty nonfood contact surfaces−2
Observed some dirty shelves in WIC

Base deductions−23 pts

Jan 20

Routine InspectionScore: 70

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed rice placed in display cooler 95.5 degrees F. Food must be cooled before being placed in cooler.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed pasta 54 degrees F, salmon 48.9 degrees F, meatloaf 53 degrees F, fried chicken 51.6 degrees F, cut melon 54.6 degrees F, brussel sprouts 48 degrees F, red potato 49.6 degrees F
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed debris in sugar
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over berries and dough.
DAL-5*10 Clean Sight and Touch−5
Observed dirty inside food containers.
DAL-6*14 When to wash hands before donning new gloves−5
Wash hands before donning gloves.
DAL-7*18 Toxic items labeling-non original container−5
Label spray bottle. Observed chemical bottles with missing lids.

Basic (8)

−16 pts

DAL-8*34 Insect control devices-not over food/food prep−2
Observed insect device over clean dishes
DAL-9*29 Food thermometers provided and accessible−2
provide thermometers for all coolers.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onions on floor
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in flour, baking soda.
DAL-12*41 Food storage containers, identified with common name of food.−2
Label bulk ingredients with common name of food.
DAL-13*42 Dirty nonfood contact surfaces−2
Clean throughout (shelves, walls, corners, etc.)
DAL-14*43 Light bulbs, light shields provided−2
Light out in RIF w/ no light shield.
DAL-15*47 Handwashing signage−2
Provide hand wash signs in restrooms.

Base deductions−51 pts

Dec 18

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-5*10 Clean Sight and Touch−5
Inside microwave

Basic (4)

−8 pts

DAL-1*22 Washing hands only at a designated hand sink−2
DAL-3*42 Dirty nonfood contact surfaces−2
keep food storage containers clean
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-6*44 Trash can provided for papertowel waste−2

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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