What is East Hampton Sandwich Co.'s health inspection score?

East Hampton Sandwich Co. has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was East Hampton Sandwich Co. last inspected?

East Hampton Sandwich Co. was last inspected on August 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does East Hampton Sandwich Co. have?

East Hampton Sandwich Co. has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is East Hampton Sandwich Co. safe to eat at?

East Hampton Sandwich Co. has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

East Hampton Sandwich Co.

Name: East Hampton Sandwich Co.
Address: 200 CRESCENT CT #100, Dallas, 75201
Rating: 51

200 CRESCENT CT #100, Dallas

Data may be outdated — inspected 8/10/2023

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0Fair

Downtown

Ranked #783 of 1000 in Downtown

Stable

9 inspections

Last: Aug 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

34 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

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200 CRESCENT CT #100, Dallas, TX 75201

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

7 basic

Apr

Oct 2019

1 inspections

6 intermediate

8 basic

Dec 2019

1 inspections

1 intermediate

5 basic

Dec

Aug 2020

1 inspections

2 intermediate

7 basic

Feb 2021

1 inspections

4 basic

Feb

Nov 2021

1 inspections

2 intermediate

2 basic

Aug 2022

1 inspections

3 intermediate

9 basic

Aug

Feb 2023

1 inspections

1 intermediate

4 basic

Aug 2023

1 inspections

1 intermediate

5 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CHEMICAL SPRAY BOTTLES NEXT TO SINGLE SERVICE CUP

Basic (5)

−10 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label food squeeze bottles
DAL-3*42 Dirty nonfood contact surfaces−2
Observed dirty vent-a-hood filters / clean
DAL-4*43 Light bulbs, light shields provided−2
Replace blown out light bulbs / underneath vent
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
No date marking-cooked chips (cook line)
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Gnats observed at bread storage area

Base deductions−15 pts

Feb 23

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling for original container−5

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−13 pts

Aug 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
provide grease trap ticket
DAL-6*10 Clean Sight and Touch−5
clean ice machine
DAL-7*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
no rfsm certificate from the City of Dalla
DAL-2*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips for chlorine and Qua
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off floor
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-8*45 Premises shall be maintained in good repair−2
repair ceiling tiles, cove base (tiles) damaged, light in walk in freezer drain line from soda shall be connected to the floor drai
DAL-9*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, clean cabinets inside
DAL-10*47 Handwashing signage−2
provide hand washing sign
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-12*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−33 pts

Nov 21

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Large number of expired milk, heavy whipping cream and butter milk still in use. Instructed by management to continue use
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm/ Dish washer at 10 ppm

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
Must have RFSM on site during all serving hours
DAL-4*31 Individual, disposable towels−2
Hand sink in rear dish pit missing paper towels

Base deductions−14 pts

Feb 21

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Maintain in Good Repair−2
Repair table base
DAL-2*21 RFSM - Not On Site−2
DAL-3*42 Dirty nonfood contact surfaces−2
Clean cooling fans in walk in cooler and walk in freezer
DAL-4*39 Store equipment & utensils in a clean, dry place−2

Base deductions−8 pts

Aug 20

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HER HANDS WITHOUT SOAP
DAL-9*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED KNIFE IN MOP SINK. EMPLOYEE MUST WASH ALL YOU EQUIPMENT IN THREE COMPARTMENT SINK OR MACHINE WITH SANITIZER

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED ROACH ON WALL
DAL-3*22 Washing hands only at a designated hand sink−2
OBSERVED EMPLOYEE WASHED HER HANDS IN MOP SINK
DAL-4*21 RFSM - Not On Site−2
NONE ON SITE
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN FANS COVER FROM WALK IN COOLER, AND TOP OF DISHWASHER
DAL-6*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PRPE. AREA

Base deductions−24 pts

Dec 19

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Detail clean meat slice. Ice scoop touching sanitation cloth??? Algae in ice machine

Basic (5)

−10 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
you cannot store utensils, food containers on plastic. Must be smooth durable non absorbent & easily cleanable
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food and utensils must be stored 6" off floor
DAL-4*36 Cloths in-use for wiping between uses stored−2
wet sanitation clothes must be store in Solution when not in use
DAL-5*45 Lockers to be used to store personal items−2
Personal items can not be stored above or next food or utensils jacket
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks in the production area next to utensils

Base deductions−15 pts

Oct 19

Routine InspectionScore: 71

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of the bowl directy on top of chips
DAL-7*19 Water & Plumbing in good repair- per code−5
fix leak at back hand sink sprayer
DAL-9*18 Toxic items storage adjacent to food/utensils−5
bucket of cleaner- next to thawing turkey nail polish remover over prep surface chemicals can not go above or next to food or utensils or prep surfaces
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw chicken next to and above RTE
DAL-12*10 Sanitization after Cleaning−5
dishwasher 0 ppm chlorine
DAL-13*02 Cold Hold (41øF/45øF or below)−5
temperature not maintained at 41 degrees f or below Hot sauce and bbq sauce at room temperature 74 degrees f. must be refrigerated after opening Chicken 48 degrees F do not overfill containers

Basic (8)

−16 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not stores utensils on cloth can not have foil
DAL-2*31 Handwashing lavatory - accessible−2
hand sink not accessible
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean dust on the cleaning
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
utensils must be 6" off the floor
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
food must be stored 6" off floor the floor
DAL-8*45 Premises shall be maintained in good repair−2
can not have exposed ceilings-fill in the holes fix wall above wic
DAL-10*38 Thawing. under running water criteria - water velocity−2
can not thaw food in standing water
DAL-14*21 RFSM - Not On Site−2
there must be a RFSM on site at all times food is being produced- register food manager course with the city of Dallas

Base deductions−46 pts

Apr 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-7*19 Hand sink water temperature below 110'F−5
78 DEGREE F WITH FLUCTUATION - COS
DAL-8*20 Grease Trap Tickets−5
NOT AVAILABLE DURING INSPECTION
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED BLUEBERRIES IN RIC

Basic (7)

−14 pts

DAL-1*34 Insect control devices-not over food/food prep−2
STICK FLY TRAP OVER FOOD PREP AREA AND ADJACENT TO FOOD PRODUCTS ON SHELF -COS
DAL-2*21 RFSM - Not On Site−2
NOT AVAILABLE DURING INSPECTION & NOT POSTED
DAL-3*29 Food thermometers provided and accessible−2
IN FRONT COOLER WITH MILK
DAL-4*47 Handwashing signage−2
AT BACK HAND SINK
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
TO GO BOXES STORED ON GROUND IN KITCHEN AREA
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
ITEMS IN COOLER PAST USE BY DATE- PESTO 4/6, LEMON TZATZIKI 4/7
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
NEED TO PROVIDE FOR PREPACKAGED FOOD PRODUCTS SOLD AT COUNTER

Base deductions−29 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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