What is Donut King's health inspection score?

Donut King has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Donut King last inspected?

Donut King was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Donut King have?

Donut King has 56 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Donut King safe to eat at?

Donut King has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Donut King

Name: Donut King
Address: 4105 SKILLMAN ST #A, Dallas, 75206
Rating: 27

4105 SKILLMAN ST #A, Dallas

Data may be outdated — inspected 2/28/2024

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0Poor

Greenville

Ranked #428 of 472 in Greenville

Declining

6 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-20 pts

Latest

100% weight

2nd

60% 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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4105 SKILLMAN ST #A, Dallas, TX 75206

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Violation Timeline

Jul 2019

1 inspections

1 intermediate

4 basic

Jul

Jun 2020

1 inspections

7 intermediate

7 basic

Jul 2020

1 inspections

2 intermediate

6 basic

Jul

Aug 2021

1 inspections

3 intermediate

3 basic

Dec 2022

1 inspections

3 intermediate

5 basic

Dec

Feb 2024

1 inspections

5 intermediate

10 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
pig in a blanket were not up to temperature. less than 135 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw foods not separted from cooked foods in RIC
DAL-3*10 A chemical sanitizer used: contact times criteria−5
No sanitizer observed or sanitize buckets on site
DAL-4*14 Wash hands after all other activities−5
Employee ddin't wash hand after picking up items from the floor
DAL-5*18 Toxic items labeling for original container−5
Missing labels on spray bottles

Basic (10)

−20 pts

DAL-6*29 Sanitizing solutions, testing devices−2
No test strips on site
DAL-7*30 Food Establishment Permit−2
No food permit on site
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
Freezer and baking table needs to be cleaned
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food items stored in RIC
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wiping cloths not stored properly
DAL-11*37 Food preparation−2
Hot dogs sitting in non-approved plastic basket
DAL-12*39 Store all equipment & utensil covered or inverted−2
Utensils stored improperly , knifes stored in coffee cup
DAL-13*44 Trash cans and designated storage areas−2
Using cardboard box as a trash bin
DAL-14*45Floors easily cleanable−2
Cratesblocking area of kitchen. being unable to maintain clean floor
DAL-15*46 Enclosed toilet room w/self closing doors−2
bathroom door propped open.

Base deductions−45 pts

Dec 22

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed kolache dog held at 50 Degrees F in RIC.
DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
Observed not using time stamping for TPHC foods.
DAL-3*10 Sanitization after Cleaning−5
Must clean and sanitize baking pans after every use.

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site. Register at dallasciythall.com.
DAL-5*39 No equipment, utensil & single use in toilet rooms−2
Observed food products stored in restroom.
DAL-6*41 Food storage containers, identified with common name of food.−2
Observed bulk containers without labels.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors throughout kitchen.
DAL-8*45 Drying Mops-air dry−2
Hang mops to dry and empty mop water from bucket when not in use.

Base deductions−25 pts

Aug 21

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
NO DATE MARKING ON PREPARED FOODS
DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-3*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (3)

−6 pts

DAL-4*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES
DAL-6*41 Food Label - Bulk food w/ manufatuter labeling−2
LABEL BULK CONTAINERS

Base deductions−21 pts

Jul 20

Follow-up InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
DAL-8*03 Food products not maintained at 135øF or above−5
KOLACHES 73.5 & 71.3 s. biscuit 65.5

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-3*45 Drying Mops-air dry−2
MOP AIR DRY ( MOP STORED IN WATER)
DAL-4*21 RFSM - Not On Site−2
NO RFSM ON DUTY
DAL-5*35 Hair Restraints effective−2
PROVIDE RESTRAINTS FOR ALL EMPLOYEES HANDLE FOOD
DAL-6*22 Handlers-Certificate Not On Site−2
CERTIFY ALL EMPLOYEES

Base deductions−22 pts

Jun 20

Routine InspectionScore: 70

7 Med7 Basic

14 total

51/100inspection score

−49 pts

Intermediate (7)

−35 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD
DAL-3*02 Cold Hold (41øF/45øF or below)−5
KOLACHES 79.0, 70.9 & 70.7, b. SAUSAGE 72.4, & BURRITOS 72.4
DAL-7*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-9*14 Gloves single use−5
REUSING GLOVES AND FAILURE TO WASH HANDS
DAL-10*03 Food products not maintained at 135øF or above−5
KOLACHES 80.2
DAL-11*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-14*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOODS

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
CLEAN UTENSILS
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED THROUGH-OUT KITCHEN
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CANS AT HAND SINK
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-12*21 RFSM - Not On Site−2
NO RFSM ON DUTY expired since 9/5/2017
DAL-13*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN

Base deductions−49 pts

Jul 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
Soap on top of food containers

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
replace water damaged ceiling tiles
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink on prep surface
DAL-3*40 Reuse of single service articles−2
can not reuse single use containers- butter containers
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not boxes for storage of food or utensils- must be smooth durable nonabsorbent and easily cleanable

Base deductions−13 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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