What is Egg Roll Express's health inspection score?

Egg Roll Express has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Egg Roll Express last inspected?

Egg Roll Express was last inspected on February 1, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Egg Roll Express have?

Egg Roll Express has 61 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Egg Roll Express safe to eat at?

Egg Roll Express has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Egg Roll Express serve?

Egg Roll Express serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Egg Roll Express

Name: Egg Roll Express
Address: 14050 PEYTON DR, Dallas, 75240
Rating: 45

14050 PEYTON DR, Dallas

Data may be outdated — inspected 2/1/2024

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0Poor

American•Far North Dallas

Ranked #365 of 441 in Far North DallasBetter than 22% of american restaurants

Stable

9 inspections

Last: Feb 1, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-2 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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14050 PEYTON DR, Dallas, TX 75240

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Violation Timeline

Aug 2019

1 inspections

3 intermediate

5 basic

Aug

Feb 2020

1 inspections

6 basic

Jul 2020

1 inspections

1 intermediate

3 basic

Jul

Jan 2021

1 inspections

2 intermediate

7 basic

Aug 2021

1 inspections

2 intermediate

8 basic

Aug

Feb 2022

1 inspections

1 intermediate

4 basic

Nov 2022

1 inspections

3 intermediate

1 basic

Nov

Jul 2023

1 inspections

1 intermediate

7 basic

Feb 2024

1 inspections

2 intermediate

5 basic

Feb

Inspection History

9 records on file

9 Routine

Feb 24

Routine InspectionLatestScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Maintain hot holding temps at 135 F or above. Fried rice 95, 110 F
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize ice dispenser

Basic (5)

−10 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Provide Food Handler Certificates on site
DAL-4*29 Food thermometers provided and accessible−2
keep food thermometers available at all times
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film on RIC
DAL-6*42 Dirty nonfood contact surfaces−2
Clean exterior of equipment
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood

Base deductions−20 pts

Jul 23

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer solution not registering

Basic (7)

−14 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard as a barrier
DAL-4*34 Outer openings:closing holes, gaps−2
Repair gap under back doors
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in walk-ins
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair cooler gaskets and cooler handle
DAL-7*42 Dirty nonfood contact surfaces−2
Clean/replace shelves in WIC
DAL-8*47 Other Violations−2
Provide bodily fluid spill instructions

Base deductions−19 pts

Nov 22

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
clean microwave food containers in WIC meat slicer
DAL-2*18 Toxic items labeling-non original container−5
Must label all chemicals not in their original container must be labeled with common name
DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
you have 4 hours to reduce food temperature to below 41 degrees f Pork 49* 46*

Basic (1)

−2 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean uo WIC door handle dust on ceilings, walls, shelves in WIC (mildew/mold)

Base deductions−17 pts

Feb 22

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs below raw meats

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Premises shall be maintained in good repair−2
Fix base boards
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*39 Store equipment & utensils - avoid contamination−2
Store to go boxes in a clean location

Base deductions−13 pts

Aug 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
cooked chicken 49 F cooked noodles 55 F
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken stored above cooked meat.

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*40 Handle & dispense of cleaned utensils, single-use−2
DAL-3*42 Dirty nonfood contact surfaces−2
Heavy grease build-up on counters and equipment in back area. Clean vent hood filters.
DAL-5*45 Premises shall be maintained in good repair−2
Repair leak at mop sink and damaged weatherstripping at back door.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*39 Cutting surfaces.−2
Replace damaged cutting board.
DAL-9*32 Damaged Equipment−2
Remove rust from storage shelves.
DAL-10*22 Accredited food handler certificate - 60 days−2

Base deductions−26 pts

Jan 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over noodles in walk-in-cooler.
DAL-2*18 Toxic items labeling-non original container−5
Must label spray bottles.

Basic (7)

−14 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Food handlers certificates not on site.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty wiping cloths on stove top.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food that is not in use must be covered to protect from contamination.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors in the walk-in-cooler.
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
Light in the walk-in-cooler is too dim. Replace all broken light bulbs[Dry Storage].
DAL-9*45 Floor covering, mats and duckboards−2
Do not use cardboard as a floor mat.

Base deductions−24 pts

Jul 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5
label spray bottles

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers
DAL-2*24 Food Labeling- with common name of the food−2
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2

Base deductions−11 pts

Feb 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*42 Dirty nonfood contact surfaces−2
Stove vents need cleaning
DAL-5*43 Light bulbs, light shields provided−2
Replace light bulbs above cooking stations.
DAL-6*45 Premises shall be maintained in good repair−2
Floor tile by the entrance need to be replaced.

Base deductions−12 pts

Aug 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN IT AT 50 PPM. TESTED AT 0 PPM
DAL-7*02 Cold Hold (41øF/45øF or below)−5
ONE CONTAINER -- RICE 58'F.
DAL-8*18 Medicines labeled and stored properly−5

Basic (5)

−10 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE ALL EMPLOYEE DRINKS AT BOTTOM OF COOLER. DO NOT STORE ANY ABOVE FOOD PRODUCTS
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
REPAIR DAMAGED SCREEN DOOR
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD, WOK STATION, SHELVES AND ALL DRY STORAGE AREAS INCLUDING OUTSIDE AND UPSTAIRS
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

Base deductions−25 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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