What is Eat Zone's health inspection score?

Eat Zone has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eat Zone last inspected?

Eat Zone was last inspected on December 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eat Zone have?

Eat Zone has 87 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eat Zone safe to eat at?

Eat Zone has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Eat Zone

Name: Eat Zone
Address: 3003 E ILLINOIS AVE STE 1, Dallas, 75216
Rating: 36

3003 E ILLINOIS AVE STE 1, Dallas

Data may be outdated — inspected 12/13/2023

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0Poor

South Dallas

Ranked #430 of 489 in South Dallas

Stable

10 inspections

Last: Dec 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-15 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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3003 E ILLINOIS AVE STE 1, Dallas, TX 75216

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

12 basic

Jan

Aug 2019

1 inspections

4 intermediate

7 basic

Feb 2020

1 inspections

1 intermediate

3 basic

Feb

Oct 2020

1 inspections

2 intermediate

2 basic

Aug 2021

1 inspections

1 intermediate

4 basic

Aug

Mar 2022

1 inspections

1 intermediate

2 basic

Oct 2022

1 inspections

2 intermediate

12 basic

Oct

Nov 2022

1 inspections

3 intermediate

8 basic

May 2023

1 inspections

2 intermediate

9 basic

May

Dec 2023

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEANED UTENSILS AND CONTAINERS STILL DIRTY, CLEAN AGAIN
DAL-2*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*31 Individual, disposable towels−2
DAL-5*32 Maintain in Good Repair−2
DISCARD DAMAGED UTENSILS
DAL-6*37 Food storage, prohibited areas under leaking water lines−2
DAL-7*39 Store equipment & utensils in a clean, dry place−2
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN THE BOTTOM INSIDE OF COOLERS
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−24 pts

May 23

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-11*20 Grease Trap Tickets−5
Need to provide on site.

Basic (9)

−18 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food.
DAL-3*21 RFSM - Not On Site−2
No RFSM provided for anyone on site.
DAL-4*22 Accredited food handler certificate - 60 days−2
No food handlers for all employees.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
No date marks on any opened food.
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
No test strips for sanitizer.
DAL-7*31 Handwashing lavatory - used for other purpose−2
Cannot store any items in hand sink for hand washing only.
DAL-8*36 Cloths in-use for wiping between uses stored−2
Cannot leave out wet wiping cloths, must be stored in sanitizer bucket between uses.
DAL-9*39 Store all equipment & utensil covered or inverted−2
Invert to go containers.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors, inside microwave, and inside ice machine.

Base deductions−28 pts

Nov 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Meats for pizzas (sausage & pepperoni) observed out of temperature
DAL-2*10 Clean Sight and Touch−5
Dicer seen with food residue, if not in use ensure it is clean
DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (8)

−16 pts

DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
Date mark any open commercially made products once opened and kept for 24 hrs
DAL-5*36 Cloths in-use for wiping between uses stored−2
Keep wiping cloths in sanitizer solution in between use
DAL-6*41 Food storage containers, identified with common name of food.−2
Label all bulk ingredient bins with name
DAL-7*42 Dirty nonfood contact surfaces−2
Clean encrusted grease on fryers
DAL-8*45 Unnecessary articles prohibited−2
Fix or get rid of any equipment that isn't working
DAL-9*47 Conditions of Permit-in use of food equipment−2
Post sign letting customers know last health inspection available upon request
DAL-10*32 Equipment and Utensils Durability and Strength−2
Do not wrap wires in aluminum foil
DAL-11*39 Equipment in good repair and proper adjustment.−2
Fix the equipment> handles in reach-in cooler & gaskets

Base deductions−31 pts

Oct 22

Routine InspectionScore: 77

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
diced chicken 58 F
DAL-2*10 Sanitization after Cleaning−5
No sanitizer available.

Basic (12)

−24 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*29 Sanitizing solutions, testing devices−2
DAL-6*31 Handwashing lavatory - accessible−2
Equipment stored in front sink.
DAL-7*47 Handwashing signage−2
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
Remove tape on fryer front door.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage stored on prep table.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food items in RIC & WIC.
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ice scoop
DAL-12*41 Food storage containers, identified with common name of food.−2
seasonings, squeeze bottles, etc.
DAL-13*45 Premises shall be maintained in good repair−2
Patch holes in wall where needed.
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.

Base deductions−34 pts

Mar 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN BOTTOM OF COOLER

Basic (2)

−4 pts

DAL-2*32 Damaged Equipment−2
REPLACE BROKEN COOLER GASKETS
DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−9 pts

Aug 21

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 Individual, disposable towels−2
DAL-4*32 Maintain in Good Repair−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−13 pts

Oct 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DAL-2*10 Clean Sight and Touch−5

Basic (2)

−4 pts

DAL-3*31 Individual, disposable towels−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 pts

Feb 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
STORE RAW FISH ABOVE RAW CHICKEN

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*32 Damaged Equipment−2
BROKEN GASKETS
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−11 pts

Aug 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED RTE FOODS
DAL-9*02 Cold Hold (41øF/45øF or below)−5
CHEESE 49.4*F, LETTUCE 46.9*F
DAL-11*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (7)

−14 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED SEVERAL FLIES AND FRUIT FLIES
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
PROVIDE UTENSIL FOR SCOOPING
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
STORING FOOD IN OPEN CAN
DAL-6*45 Unnecessary articles prohibited−2
REMOVE ALL
DAL-8*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SNK
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−34 pts

Jan 19

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL
DAL-3*19 One Inch Air Gap−5
PROVIDE FOR ALL HAND SINKS AND 3 COMP SINK
DAL-7*20 Grease Trap Tickets−5
NO CURRENT RECORDS

Basic (12)

−24 pts

DAL-2*43 Light 20 foot : Reach-in cooler−2
REPAIR ALL NON WORKING
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOODS
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE ON BODILY FLUID CLEAN UP
DAL-8*45 Premises free of litter−2
CLEAN OUTSIDE ESTABLISHMENT
DAL-9*42 Dirty nonfood contact surfaces−2
CLEAN WIC/F DOOR GASKETS
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ICE SCOOP STORED ON TOP OF ICE MACHINE
DAL-11*35 Hair Restraints effective−2
LACK OF HAIR RESTRAINTS : PROVIDE FOR ALL
DAL-12*32 Damaged Equipment−2
REPAIR TORN DOOR GASKETS
DAL-13*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE FOR ALL
DAL-14*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLES
DAL-15*38 Frozen food. Stored frozen foods shall be maintained frozen−2
FIRES STORED AT ROOM TEMP ON FLOOR AND AT FRYER

Base deductions−39 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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