What is Crispy Chicken & Rice's health inspection score?

Crispy Chicken & Rice has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crispy Chicken & Rice last inspected?

Crispy Chicken & Rice was last inspected on October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crispy Chicken & Rice have?

Crispy Chicken & Rice has 74 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crispy Chicken & Rice safe to eat at?

Crispy Chicken & Rice has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Crispy Chicken & Rice serve?

Crispy Chicken & Rice serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crispy Chicken & Rice

Name: Crispy Chicken & Rice
Address: 704 W JEFFERSON BLVD #B, Dallas, 75208
Rating: 41

704 W JEFFERSON BLVD #B, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

Chicken•Oak Cliff

Ranked #329 of 400 in Oak CliffBetter than 97% of chicken restaurants

Declining

8 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

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

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

704 W JEFFERSON BLVD #B, Dallas, TX 75208

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

10 basic

Apr

Oct 2019

1 inspections

2 intermediate

9 basic

Apr 2020

1 inspections

3 intermediate

4 basic

Apr

Dec 2020

1 inspections

4 intermediate

7 basic

Jul 2021

1 inspections

3 intermediate

8 basic

Jul

Sep 2022

1 inspections

1 intermediate

7 basic

Mar 2023

1 inspections

5 basic

Mar

Oct 2023

1 inspections

3 intermediate

7 basic

Inspection History

8 records on file

8 Routine

Oct 23

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
DAL-5*18 Toxic items labeling-non original container−5
DAL-7*03 Food products not maintained at 135øF or above−5

Basic (7)

−14 pts

DAL-2*33 Rinsing procedures - 3 compartment sink−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*40 Single use articel wrapped or dispensed−2
DAL-6*39 Cutting surfaces.−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*42 Dirty nonfood contact surfaces−2
DAL-10*45 Premises shall be maintained in good repair−2

Base deductions−29 pts

Mar 23

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
clean wall behind chicken prep table at cookline
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
observed cooked chicken and beef inside of the wic not date marked
DAL-3*29 Sanitizing solutions, testing devices−2
provide chemical test strips
DAL-4*39 Equipment in good repair and proper adjustment.−2
sliding door to hot holding unit cracked not in good repair
DAL-5*45 Premises shall be maintained in good repair−2
replace damaged weather stripping underneath back door replace missing floor tiles between wic/wif

Base deductions−10 pts

Sep 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
OBSERVED SOIL/GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
PROVIDE HAND WASH SIGN AT MENS RESTROOM.
DAL-2*31 No soap at handsink−2
NO AVAILABLE SOAP AT HAND SINK LOCATED IN MENS RESTROOM. PROVIDE.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED GAP ON BACK EXTERIOR DOOR, PROVIDE TIGHT SEAL.
DAL-4*42 Dirty nonfood contact surfaces−2
DUST/GRIME BUILD UP ON WIRE SHELVES, GRIME BUILD UP ON STORAGE CONTAINERS, CLEAN. GRIME BUILD UP ON GASKETS OF WALK IN COOLER AND FREEZER DOOR. CLEAN.
DAL-6*39 Cooking equipment free of encrusted grease−2
OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT, CLEAN.
DAL-7*43 Ventilation hood-prevent grease dripping−2
OBSERVED GREASE DRIPPING FROM VENT HOOD, CLEAN.
DAL-8*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER, PROVIDE.

Base deductions−19 pts

Jul 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
SANITIZER STORED WITH FOOD ITEMS
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS/CHICKEN STORED ABOVE RTE FOODS ITEMS; RAW SHRIMP STORED ABOVE RTE FOOD ITEMS IN WIC
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL

Basic (8)

−16 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL STORED IN STANDING WATER
DAL-2*32 Approved Food Contact Equip.−2
OBSERVED OPEN FOOD ITEMS STORED IN CARDBOARD BOX WITH NO PROTECTION
DAL-3*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-4*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF OF DATEMARKING
DAL-10*21 RFSM - Not On Site−2
NO CURRENT RFSM ONSITE
DAL-11*42 Dirty nonfood contact surfaces−2
CLEAN ALL DOOR GASKET ON COOLERS

Base deductions−31 pts

Dec 20

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-5*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS 55* F, JUICE STATES REFRIGERATE AFTER OPENING
DAL-7*12 Gloves Single Use−5
IMPROPER USE AND WEAR OF GLOVE
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN STORED ABOVE RTE FOODS

Basic (7)

−14 pts

DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-4*22 Washing hands only at a designated hand sink−2
OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP TABLE
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL STORED IN STANDING WATER
DAL-11*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS

Base deductions−34 pts

Apr 20

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fried chicken 74'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to produce
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking all food in coolers
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for open box of food

Base deductions−23 pts

Oct 19

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
COOKED CHICKEN IN HOT HOLD HELD AT 108.5 F
DAL-2*19 Water & Plumbing in good repair- per code−5
PLUMBING BACK UP ( FRONT HAND SINK )

Basic (9)

−18 pts

DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
DUSTY INTAKE VENT ( IN CEILING NEAR THE FRONT REGISTER )
DAL-4*45 Walls and ceilings, studs, joists, and rafters−2
DAMAGED CEILING TILES DUE TO MOISTURE ( DINING ROOM )
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
FOOD BEVERAGES FOR SALE ( NOT PACKAGED FOR RESALE )
DAL-6*47 Handwashing signage−2
TWO HAND WASH SIGNS NEEDED ( ALL HAND SINKS )
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PERSONAL CELL PHONES OF EMPLOYEES RESTING ON FOOD PREPARATION TABLE
DAL-8*35 Hair Restraints effective−2
KITCHEN COOK NOT WEARING A HAIR RESTRAINT UPON ARRIVAL
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
DIRTY INTERIOR ( THREE COMPARTMENT SINK DRAIN )
DAL-10*36 Cloths in-use for wiping between uses stored−2
SEVERAL SANITIZING TOWELS RESTING ON FOOD PREPARATION SURFACES ( NOT BEING STORED IN BUCKET AFTER USE )
DAL-11*29 Sanitizing solutions, testing devices−2
NO SANITIZING TEST STRIPS ON SITE

Base deductions−28 pts

Apr 19

Routine InspectionScore: 83

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizing bucket 25 ppm Chlorine,, 3c sink zero concentration sanitizing solution must be have proper sanitizing solutions concentration at: sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm must have proper concentration during operational hours

Basic (10)

−20 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-2*43 Light bulbs, light shields provided−2
broken lights on different areas inside establishment must be replace or repair to proper condition all lights inside establishment
DAL-4*29 Food thermometers provided and accessible−2
thermometers broken and not working must be have visible and working thermometers to have proper food temperature
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and walls dirty on all areas with dust accumulations and grease residues must be clean to avoid contamination
DAL-6*39 Cooking equipment free of encrusted grease−2
all cooking equipment dirty with encrusted grease deposits must be free of encrusted soils to avoid cross contamination
DAL-7*42 cleaning hermetically sealed containers of food or visible soil before opening−2
all food containers lids with soils residues and grease accumulations must be clean to avoid cross contamination
DAL-8*24 Food Labeling- with common name of the food−2
missing labels on all food containers inside cooler units must be have proper labels on all food containers on all areas use as public health control
DAL-9*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils residues and grease drippings must be clean to avoid cross contamination
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers inside cooler units must be have date mark on all food containers to avoid bacteria contamination use as public hazard control
DAL-11*31 Individual, disposable towels−2
missing individual towels on hand sinks must be have proper disposable towels during operational hours

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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