What is D'vegan's health inspection score?

D'vegan has a SafeDine safety score of 28 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was D'vegan last inspected?

D'vegan was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does D'vegan have?

D'vegan has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is D'vegan safe to eat at?

D'vegan has a safety score of 28/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does D'vegan serve?

D'vegan serves Vegan cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

D'vegan

Name: D'vegan
Address: 9780 WALNUT ST 360E, Dallas, 75243
Rating: 28

9780 WALNUT ST 360E, Dallas

Data may be outdated — inspected 2/12/2024

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0Poor

Vegan•Lake Highlands

Ranked #667 of 727 in Lake HighlandsBetter than 30% of vegan restaurants

Declining

10 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

26 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

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-23 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-22 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

9780 WALNUT ST 360E, Dallas, TX 75243

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

5 basic

Jun

Dec 2019

1 inspections

1 intermediate

4 basic

Jun 2020

1 inspections

2 basic

Jun

Dec 2020

1 inspections

1 intermediate

5 basic

Apr 2021

1 inspections

1 intermediate

7 basic

Apr

Nov 2021

1 inspections

2 intermediate

10 basic

Apr 2022

1 inspections

2 intermediate

8 basic

Apr

Jan 2023

1 inspections

4 basic

Aug 2023

1 inspections

13 basic

Aug

Feb 2024

1 inspections

3 intermediate

12 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Cool noodles and store in cooler as fast as possible
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Hold food at least 41 F or lower
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher not putting out enough sanitizer

Basic (12)

−24 pts

DAL-4*21 RFSM - Not On Site−2
Food Manager must be on site
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one day
DAL-6*29 Food thermometers provided and accessible−2
Provide food/probe thermometers
DAL-7*31 Hand sinks: number installed for convenient use−2
Front hand sink too far from kitchen, designate a hand sink in kitchen
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
Do not use wood supports under fryer remove tape from microwaves buttons Do not use cardboard to line shelves or under microwaves
DAL-9*36 Cloths in-use for wiping between uses stored−2
Store wet wiping cloths in sanitizer
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods in WIC
DAL-11*39 Dirty linens−2
Replace stained wiping cloths
DAL-12*41 Food storage containers, identified with common name of food.−2
Label all bulk and unoriginal containers
DAL-13*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust/build up on ceiling near vent hood and in dining room
DAL-15*47 Handwashing signage−2
Provide hand sink sign at both hand sinks

Base deductions−39 pts

Aug 23

Routine InspectionScore: 82

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

DAL-1*21 RFSM - Not On Site−2
A Certified Food Manger must be on site during operation.
DAL-2*22 Accredited food handler certificate - 60 days−2
Provide food handler certificate for all employees.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all foods.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all cooling units.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use newspaper.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No eating in kitchen.
DAL-7*36 Cloths in-use for wiping between uses stored−2
Provide sanitizer bucket to store wiping cloths.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC and spices.
DAL-9*39 Cooking equipment free of encrusted grease−2
Clean or replace grease encrusted pans.
DAL-10*41 Food storage containers, identified with common name of food.−2
Label unidentifiable bulk items.
DAL-11*42 Dirty nonfood contact surfaces−2
Clean all coolers (inside, outside, handles, gaskets) and vent hood.
DAL-12*45 Premises shall be maintained in good repair−2
Repair wall in dry storage, Replace damaged veiling tiles.
DAL-13*47 Other Violations−2
Post Health permit, Chocking poster and Bodily Fluid Spill Instructions/Kit.

Base deductions−26 pts

Jan 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
no card board or newspaper in the kitchen
DAL-2*42 Dirty nonfood contact surfaces−2
clean containers handles in ric clean all surfaces of equipment
DAL-3*21 RFSM - Not On Site−2
No RFSM on site. must register food manager course with the city
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food must be stored 6" off the floor

Base deductions−8 pts

Apr 22

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-7*10 Clean Sight and Touch−5
DAL-8*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean floors and walls
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 No soap at handsink−2
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover foods in reach in units
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Remove surface linings
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

Nov 21

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold of tofu must be at or below 41 degrees
DAL-2*18 Toxic items labeling-non original container−5
Label spray bottles containing chemicals

Basic (10)

−20 pts

DAL-3*47 Other Violations−2
Hang dry mop
DAL-4*42 Dirty nonfood contact surfaces−2
Maintain clean surfaces
DAL-5*32 CIP-Cleanability−2
Address removal of card board lining
DAL-6*21 RFSM - Not On Site−2
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-8*42 Dirty nonfood contact surfaces−2
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-10*39 Store equipment & utensils in a clean, dry place−2
DAL-11*47 Other Violations−2
DAL-12*45 Premises shall be maintained in good repair−2

Base deductions−30 pts

Apr 21

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Must label all toxic chemicals, spray bottles.

Basic (7)

−14 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark all items held longer than 24 hrs for no more than 7 days.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food not in use must be covered.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Replace or repair damaged rice cooker.
DAL-5*42 Nonfood-contact surfaces material−2
Clean cooler door handles. Clean outside of microwave.
DAL-6*43 Light bulbs, light shields provided−2
Replace missing light shields and bulbs.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Handwashing signage−2
Need handwash signage at handwash sinks.

Base deductions−19 pts

Dec 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Need at leas 1" air gap at dish machine drain pipe.

Basic (5)

−10 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Food handler certificates not on site.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be stored in sanitizer between uses.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in the walk-in-cooler and in dry storage.
DAL-6*47 Health permit posted−2
Health permit not displayed.

Base deductions−15 pts

Jun 20

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
utensils stored in the hand wash sink
DAL-2*47 Handwashing signage−2

Base deductions−4 pts

Dec 19

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*24 Food Labeling- with common name of the food−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-5*47 Handwashing signage−2

Base deductions−13 pts

Jun 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE INTERIOR

Basic (5)

−10 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP
DAL-2*32 Approved Food Contact Equip.−2
NO HOME REFRIGERATOR ALLOWED
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY VENT HOOD
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-6*21 RFSM - Not On Site−2
RENEW EXPIRED CERTIFICATE

Base deductions−15 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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