What is Daddy Mac's Chicken's health inspection score?

Daddy Mac's Chicken has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Daddy Mac's Chicken last inspected?

Daddy Mac's Chicken was last inspected on October 26, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Daddy Mac's Chicken have?

Daddy Mac's Chicken has 53 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Daddy Mac's Chicken safe to eat at?

Daddy Mac's Chicken has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Daddy Mac's Chicken serve?

Daddy Mac's Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Daddy Mac's Chicken

Name: Daddy Mac's Chicken
Address: 1050 N WESTMORELAND RD #118-B, Dallas, 75211
Rating: 46

1050 N WESTMORELAND RD #118-B, Dallas

Data may be outdated — inspected 10/26/2020

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0Poor

Chicken•West Dallas

Ranked #277 of 356 in West DallasBetter than 97% of chicken restaurants

Improving

5 inspections

Last: Oct 26, 2020

low confidence

Directions Order

Inspections

Clean Rate

10.6

Avg Violations

66 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

19x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 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

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) which is computed during our regular data sync.

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

1050 N WESTMORELAND RD #118-B, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

7 basic

Feb

Sep 2019

1 inspections

3 intermediate

11 basic

Oct 2019

1 inspections

4 intermediate

6 basic

Oct

Apr 2020

1 inspections

3 intermediate

5 basic

Oct 2020

1 inspections

3 intermediate

8 basic

Oct

Inspection History

5 records on file

5 Routine

Oct 20

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
missing grease trap ticket must be have grease trap ticket
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with stagnant water, blood, spills and grease accumulations must be clean to avoid cross contamination

Basic (8)

−16 pts

DAL-1*47 RFSM Certificate - Not Display−2
miissing RFSM certificate must be have FSM registered with the city
DAL-2*22 Accredited food handler certificate - 60 days−2
missing current food handler cards on site must be have current food handler cards on site
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling with grease and spills accumulations must be clean to avoid cross contamination
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers inside cooler units must be have date mark on all food containers in all areas
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-10*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease accumulations must be clean to avoid cross contamination
DAL-11*43 Ventilation hood-prevent grease dripping−2

Base deductions−31 pts

Apr 20

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw meat stored above potatoes in RIC.
DAL-2*18 Toxic items labeling-non original container−5
spray bottles
DAL-3*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*38 Thawing. under running water criteria - water velocity−2
DAL-8*47 Conditions of Permit-in use of food equipment−2

Base deductions−25 pts

Oct 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
eggs and raw meat on top shelves over cooked food containers must be maintain raw and cooked food containers at bottom shelves to avoid cross contamination
DAL-5*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with soils, food debris and grease residues
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags as food containers must be use approved commercial food containers
DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with soil, spills and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease residues must be clean to avoid cross contamination
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-4*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty with soils and grease encrusted must be clean to avoid cross contamination
DAL-9*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city
DAL-10*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

Base deductions−32 pts

Sep 19

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed chicken liver store next to bacon
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the prep area, all coolers and freezers
DAL-3*20 Grease Trap Tickets−5

Basic (11)

−22 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 for all food containers in coolers
DAL-7*31 Individual, disposable towels−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open soda in BOH
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep chicken boxex above floor 6in
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
keep all utensils above floor 6 in
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the area around 3 comp sinks
DAL-13*43 Ventilation hood-prevent grease dripping−2
provide cleaning for the vent hood
DAL-14*34 Pest control-routine inspections for−2

Base deductions−37 pts

Feb 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed cut potato at room temp without time or temp control 67'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw and cooked chicken store together
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
0ppm quat

Basic (7)

−14 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*21 RFSM - Not On Site−2
thie is repeat violation- issued citation
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-7*31 Individual, disposable towels−2
DAL-8*34 Outer openings:closing holes, gaps−2
observed front door is open (because the vent hood is not working properly )
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed oil boxes on the floor
DAL-10*42 Ventilation hood systems−2
vent hood is not working properly

Base deductions−29 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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