What is East Hampton Sandwich CO's health inspection score?

East Hampton Sandwich CO has a SafeDine safety score of 54 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 July 28, 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 59 total violations across 2 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 54/100, 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: 3888 OAK LAWN AVE #100, Dallas, 75219
Rating: 54

3888 OAK LAWN AVE #100, Dallas

Data may be outdated — inspected 7/28/2023

▲Improving

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0Fair

Oak Lawn

Ranked #231 of 311 in Oak Lawn

Improving

9 inspections

Last: Jul 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-11 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

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

3888 OAK LAWN AVE #100, Dallas, TX 75219

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

10 basic

Nov

May 2019

1 inspections

2 intermediate

6 basic

Nov 2019

1 inspections

3 intermediate

4 basic

Nov

Jun 2020

1 inspections

3 intermediate

2 basic

Dec 2020

1 inspections

1 intermediate

2 basic

Dec

Apr 2021

1 inspections

1 intermediate

4 basic

Oct 2021

1 inspections

5 basic

Oct

Aug 2022

1 inspections

3 intermediate

5 basic

Jul 2023

1 inspections

6 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE SINK & SURFACE TEST STRIPS FOR 3 COMP SINK SANITIZER
DAL-3*32 Maintain in Good Repair−2
REPLACE TORN GASKET OF RIF/ RIC UNITS ON COOK LINE & WHERE NEEDED
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
STORE SANITIZER BUCKETS OFF THE FLOOR
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED BOXES OF PRODUCT ON FLOOR INSIDE OF WIF
DAL-6*45 Premises shall be maintained in good repair−2
PATCH HOLES IN FRP WALLS IN DISH PIT AND WHERE NEEDED

Base deductions−12 pts

Aug 22

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Lobster at 45 degrees over 6 hrs
DAL-2*02 Machine vending--Cold Hold (41øF/45øF or below) criteria−5
Cold hold in kitchen malfunctioning food at 60 degrees
DAL-3*06 Time as PHC:provide written procedures on site−5
No records of time being used as a method of control

Basic (5)

−10 pts

DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in WIC and WIF
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
Utensils stored on floor in rear of kitchen
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Kitchen floors soiled
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Air vents in kitchen soiled
DAL-8*45 Premises shall be maintained in good repair−2
Missing ceiling tiles above walk in

Base deductions−25 pts

Oct 21

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
Must have RFSM certificate on display. Must have RFSM on site during serving hours
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinks bottle next to utensil
DAL-3*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be kept in sanitizer bucket not on prep surface
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Employee bag next to utensils
DAL-5*47 Handwashing signage−2
Missing hand wash sign at front hand wash sink

Base deductions−10 pts

Apr 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken 48* Cheese 47* onions 66* tomato 61* Beef 58*

Basic (4)

−8 pts

DAL-2*39 Utensils, single serve items 6 inches off - floor−2
Utensils must be stored 6” off the floor
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
can not store knives between 2 pieces of equipment (knives) no way to sanitize
DAL-4*45 Premises shall be maintained in good repair−2
exposed ceiling in the production
DAL-5*21 RFSM - Not On Site−2
Must register food manager course with the City of Dallas

Base deductions−13 pts

Dec 20

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken over bacon

Basic (2)

−4 pts

DAL-2*31 Handwashing lavatory - accessible−2
hand sink blocked
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
can not use cloth under cutting boards and or food/utensils

Base deductions−9 pts

Jun 20

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*20 Grease Trap Tickets−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (2)

−4 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*32 Equipment and Utensils Durability and Strength−2
Do not use nylon for holding pipes together

Base deductions−19 pts

Nov 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained @ 41 degrees or below. Lettuce 68* Beef 47.1* Chicken 47.1 * mixed fruit 48.8. cheese 48*
DAL-3*10 Sanitization after Cleaning−5
3 comp & dishwasher have no sanitizer
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
mixing bowl sitting an chips

Basic (4)

−8 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
No cloth under cutting boards get cutting board mat can not store utensils on cloth or squeeze bottles Can not use cloth to catch moisture or grease No cardboard on the floor Remove foil from shelves
DAL-5*39 Store equipment & utensils in a clean, dry place−2
knife Stored under meatslicer
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean splash & buildup clean hand Sinks
DAL-7*45 Lockers to be used to store personal items−2
personal items can not go above next to food /utensils or on prep surface

Base deductions−23 pts

May 19

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
Repair leak under 3 comp sink
DAL-7*02 Cold Hold (41øF/45øF or below)−5

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*21 RFSM - Not On Site−2
DAL-8*42 Dirty nonfood contact surfaces−2
Keep food containers and counter tops clean

Base deductions−22 pts

Nov 18

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
cold holding food items must be maintained at 41 degrees f whole turkey observed at 57 degrees f in wic
DAL-10*14 Gloves single use−5
food staff observed with the same single use gloves changed task without washing hands

Basic (10)

−20 pts

DAL-1*30 Food Establishment Permit−2
DAL-2*39 Cutting surfaces.−2
DAL-3*29 Mechanical holding unit, thermometer location−2
provide hanging thermometer inside wic
DAL-4*45 Premises shall be maintained in good repair−2
detail clean the walls underneath and around equipment recaulk moldy caulk with new caulk at hand sink near 3 com sink detail clean all floor throughout at the establishment
DAL-6*34 Pest control-routine inspections for−2
gnats observed throughout the kitchen area
DAL-7*42 Dirty nonfood contact surfaces−2
encrusted grease build up observed on exterior of the food equipment clean exterior of all food equipment -cook line clean exterior of bulk ingredient bins
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
food observed on the floor inside wic
DAL-9*47 Other Violations−2
completely submerge food containers in ice
DAL-11*21 RFSM - Not On Site−2
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−30 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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