What is Eatzis Grill Area's health inspection score?

Eatzis Grill Area has a SafeDine safety score of 20 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eatzis Grill Area last inspected?

Eatzis Grill Area was last inspected on February 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eatzis Grill Area have?

Eatzis Grill Area has 72 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eatzis Grill Area safe to eat at?

Eatzis Grill Area has a safety score of 20/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Eatzis Grill Area serve?

Eatzis Grill Area serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Eatzis Grill Area

Name: Eatzis Grill Area
Address: 5600 W LOVERS LN 136, Dallas, 75209
Rating: 20

5600 W LOVERS LN 136, Dallas

Data may be outdated — inspected 2/23/2024

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0Poor

American•Love Field

Ranked #374 of 396 in Love FieldBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 23, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

28 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-80

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-24 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

-3 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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5600 W LOVERS LN 136, Dallas, TX 75209

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Violation Timeline

Aug 2019

1 inspections

5 basic

Aug

Mar 2020

1 inspections

2 intermediate

6 basic

Oct 2020

1 inspections

2 intermediate

1 basic

Oct

Mar 2021

1 inspections

3 intermediate

3 basic

Sep 2021

1 inspections

1 intermediate

6 basic

Sep

Mar 2022

1 inspections

5 basic

Oct 2022

1 inspections

2 intermediate

5 basic

Oct

Feb 2023

1 inspections

3 intermediate

7 basic

Aug 2023

1 inspections

5 intermediate

6 basic

Aug

Feb 2024

1 inspections

5 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 79

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs @ 66.3 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed potatoes (cooked) @ 91.1 F and mashed potatoes sitting out at room temperature
DAL-3*10 Clean Sight and Touch−5
Observed mold in ice machine and cut fruit/vegetables stored directly on dirty shelfs in RIC
DAL-4*14 When to wash hands before donning new gloves−5
Wash hands before donning new gloves
DAL-5*19 Water & Plumbing in good repair- per code−5
Observed leak under 3-comp sink and on faucet @ 2-comp sink

Basic (5)

−10 pts

DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep bucket of sauces in WIC 6 inches off floor
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dirty RIC gaskets and dusty ceiling tiles
DAL-9*43 Light bulbs, light shields provided−2
Provide light shield in dish pit area
DAL-10*45 Premises shall be maintained in good repair−2
Repair ceiling tiles

Base deductions−35 pts

Aug 23

Routine InspectionScore: 77

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken @ 48 F and beef @ 49 F in RIC
DAL-2*03 Food products not maintained at 135øF or above−5
Observed burritos @ 113.5 F and chicken @ 126.5 F
DAL-3*10 Clean Sight and Touch−5
Clean soiled can opener blade
DAL-4*14 When to wash−5
Observed employee touch nose/face then grab utensils and food with no washing inbetween
DAL-5*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink and leaking faucet (hot knob) on 2-comp sink

Basic (6)

−12 pts

DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
in every RIC
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
PRovide cover for containers next to heat lamp equipment (soups, fruit, etc)
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair RIC observed to not hold temp @ 41 F or lower, heat lamp on hot hold table, and RIC light in back area
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty shelves (debris build-up), RIC/WIC gaskets, and can opener
DAL-10*45 Premises shall be maintained in good repair−2
Repair or remove hand sink
DAL-11*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove absorbent cloth from inside RIC

Base deductions−37 pts

Feb 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed mashed potatoes @ 109 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs over RTE cream and sauces
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink and it's leaking faucet

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*31 Handwashing lavatory - accessible−2
Blocked by bags of kitchen cloths
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
in WIC
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair light inside RIC
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty floors under all equipment
DAL-10*45 Premises shall be maintained in good repair−2
Repair hot water knob on hand wash only sink, remove or repair hand wash only sink in dish pit and repair WIC shelves

Base deductions−29 pts

Oct 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean dirty ice machine from inside (mold)
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink and on faucet pipes. Observed wrapped with towel rag, and leak on mop sink hose.

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com
DAL-4*29 Food thermometers provided and accessible−2
Provide food thermometer with small probe diameter
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Elevate sanitizer bucket off floor
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean ceiling in dishroom
DAL-7*45 Premises shall be maintained in good repair−2
Repair handwash sink in dish room

Base deductions−20 pts

Mar 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
RFSM Expired.
DAL-2*34 Outer openings:closed,tight-fitting windows−2
Observed gaps at back door.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of food stored on the floor in WIF.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed damaged door gasket at ice machine.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty ceiling vent at dish area and floor in WIF.

Base deductions−10 pts

Sep 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Hot foods must be maintained at 135 F/above; mac-n-cheese on heat observed at 129F.

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Utensils observed at handsink.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap underneath the back door-day light seen.
DAL-5*41 Food Label - Bulk food w/ manufatuter labeling−2
Label bulk ingredients bins.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls at the side of the handsink.
DAL-7*45 Premises shall be maintained in good repair−2
Handsink at dish washing area not connected. Replace missing ceiling tiles over 3 sink. Replace missing light shields over 3 sink. Floor observed not in good repair.

Base deductions−17 pts

Mar 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
Label chemical spray bottle
DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw ground beef with salmon
DAL-6*10 A chemical sanitizer used: contact times criteria−5
Observed dunking dishes in sanitizer less than 1 second

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed hand sink used to fill bucket
DAL-3*47 Handwashing signage−2
Provide hand wash sign at hand sink in dish area
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food in floor in WIF

Base deductions−21 pts

Oct 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw ground beef over whole beef/fish
DAL-2*18 Toxic items labeling-non original container−5
Observed chemical spray bottle not labeled

Basic (1)

−2 pts

DAL-3*29 Food thermometers provided and accessible−2
Provide thermometers in WIC

Base deductions−12 pts

Mar 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label spray bottles
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed sink coming detached from wall, leaky pipe, clogged drain.

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Hot water at hand sink drops intermittently
DAL-5*39 Equipment in good repair and proper adjustment.−2
re-surface cutting boards
DAL-6*41 Food storage containers, identified with common name of food.−2
label bulk ingredients
DAL-7*42 Dirty nonfood contact surfaces−2
Observed standing water in excess, dirty walls in dish area
DAL-8*45 Premises shall be maintained in good repair−2
Seal sinks to wall

Base deductions−22 pts

Aug 19

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not place items in hand sink.
DAL-2*36 Cloths in-use for wiping between uses stored−2
Do not keep sanitizer buckets on floor
DAL-3*39 Store equipment & utensils in a clean, dry place−2
Knife exposed to splash from hand sink
DAL-4*38 Thawing. under running water criteria−2
Observed chicken thawing in standing water.
DAL-5*47 Handwashing signage−2
Provide hand wash sign at hand sink and in bathroom.

Base deductions−10 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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