What is Egg Roll Hut's health inspection score?

Egg Roll Hut 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 Egg Roll Hut last inspected?

Egg Roll Hut was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Egg Roll Hut have?

Egg Roll Hut has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Egg Roll Hut safe to eat at?

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

What type of cuisine does Egg Roll Hut serve?

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

Official Health Record

Egg Roll Hut

Name: Egg Roll Hut
Address: 4509 COLUMBIA AVE, Dallas, 75226
Rating: 36

4509 COLUMBIA AVE, Dallas

Data may be outdated — inspected 2/9/2024

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Deep Ellum

Ranked #234 of 270 in Deep EllumBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-14 pts

Potential hazards • 5 pts each

Basic

-13 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

Open location in Google Maps →

4509 COLUMBIA AVE, Dallas, TX 75226

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2019

1 inspections

3 intermediate

4 basic

Nov

Apr 2020

1 inspections

2 intermediate

5 basic

Dec 2020

1 inspections

2 intermediate

6 basic

Dec

May 2021

1 inspections

4 intermediate

10 basic

Jul 2021

1 inspections

3 intermediate

4 basic

Jul

Jan 2022

1 inspections

2 intermediate

3 basic

Jul 2022

1 inspections

1 intermediate

5 basic

Jul

Jan 2023

1 inspections

4 basic

Sep 2023

1 inspections

5 intermediate

10 basic

Sep

Feb 2024

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Other sanitizer use - manufacturer label direction−5
DISHWASHER SANITIZER TESTED AT 10 PPM CL, SHALL BE BETWEEN 50-100 PPM CL
DAL-2*15 Bare hands contact with ready-to-eat foods−5

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN THE INSIDE PANEL OF THE DISHWASHER AND INTERIOR OF COOLERS
DAL-7*43 Ventilation hood-prevent grease dripping−2

Base deductions−20 pts

Sep 23

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed fried chicken pieces cooling at room temp. on counter- 96F. Use proper cooling methods to cool product from 135F-70F in 2 hours and then continue cooling from 70F-41F in an additional 4 hours.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed raw chicken breast 66F, pork skewers 66F, and all product in the same RIC 65F and above. COS by placing product inside WIC until unit is serviced/holding 41F or below.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can of ketchup on rim inside RIC.
DAL-4*10 Clean Sight and Touch−5
Bottom shelves in RIC units observed w/ product spill/debris accumulation.
DAL-5*20 Grease Trap Tickets−5
Service grease trap every 90 days. Maintain manifest on file to present upon inspection.

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
A certified food manager shall be present at all hours of operation.
DAL-7*22 Accredited food handler certificate - 60 days−2
Renew expired food handler certificates for all employees.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all product held longer than 24 hours w/ a use by date not to exceed 7 days.
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Remove/peel tape from equipment where needed (ice machine, bottom shelving, etc.). Discontinue use of card board liner on drainage racks.
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverages on prep table & cook line over and next to customer product.
DAL-11*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Provide sanitizer buckets for all work/service areas
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed sack of onions & various containers of product inside WIC stored on the floor. Maintain 6'' off the floor.
DAL-13*42 Dirty nonfood contact surfaces−2
Black fan in kitchen observed w/ dust accumulation.
DAL-14*44 Maintaining refuse areas and enclosures−2
Outside dumpster area observed with trash & debris around trash container. Maintain dumpster doors closed when not in use.
DAL-15*47 Handwashing signage−2
Provide designated hand sink signs.

Base deductions−45 pts

Jan 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
Make hand sink accessible at all times
DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Remove cardboard from kitchen
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk items
DAL-4*42 Dirty nonfood contact surfaces−2
Clean vent hood

Base deductions−8 pts

Jul 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over shrimp

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items on site (rte) for more than 24hrs
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Seal door cracks
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
Re-label bulk items
DAL-5*42 Dirty nonfood contact surfaces−2
Clean vent hood
DAL-6*45 Premises shall be maintained in good repair−2
Replace floor tiles as needed

Base deductions−15 pts

Jan 22

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Egg roll found at 45.6'f, keep at 41'f or lower
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store raw shrimp over cooked noodles

Basic (3)

−6 pts

DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk containers
DAL-4*42 Dirty nonfood contact surfaces−2
Clean shelves in WIC
DAL-5*45 Premises shall be maintained in good repair−2
Fix small leak at 3CS and dump sink

Base deductions−16 pts

Jul 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored on the top shelf above cut onions
DAL-4*18 Toxic items labeling-non original container−5
unlabeled spray bottles
DAL-5*02 Cold Hold (41øF/45øF or below)−5
peas and carrots- 53 degrees F; cooked pork-60 degrees F

Basic (4)

−8 pts

DAL-2*35 Hair Restraints effective−2
DAL-3*32 Approved Food Contact Equip.−2
cardboard placed on the floor by the fryers
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
back door was open
DAL-7*42 Dirty nonfood contact surfaces−2
clean the shelves/racks inside the walk in cooler

Base deductions−23 pts

May 21

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
dented cans
DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw shrimp stored on top of cooked egg rolls.
DAL-12*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher tested at 0 ppm.
DAL-14*02 Cold Hold (41øF/45øF or below)−5
chicken, shrimp 53 F

Basic (10)

−20 pts

DAL-2*45 Premises shall be maintained in good repair−2
Replace missing floor coving. Repair wall around back door.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-5*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-6*31 Handwashing lavatory - accessible−2
Large equipment stored in sink.
DAL-7*32 Approved Food Contact Equip.−2
Replace residential microwave with a commercial unit.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverages on counter.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-10*41 Food storage containers, identified with common name of food.−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment. Clean shelves throught kitchen and dry storage. Clean walls where dirty.
DAL-13*29 Sanitizing solutions, testing devices−2

Base deductions−40 pts

Dec 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken stored adjacent to french fries inside the reach in cooler
DAL-6*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*42 Dirty nonfood contact surfaces−2
clean the inside of the microwave; grease on cabinets
DAL-5*45 Floor& wall junctures- coved & sealed−2
water remained inside the cracks in the floor tile
DAL-7*31 No soap at handsink−2
replenish every soap dispenser
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Apr 20

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw meat and eggs stored over RTE food.
DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine and reach-in-coolers.

Basic (5)

−10 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIC
DAL-4*45 Premises shall be maintained in good repair−2
Repair broken floor tiles.
DAL-5*42 Dirty nonfood contact surfaces−2
Remove ice buildup in RIF. Clean exterior of equipment.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−20 pts

Nov 19

Follow-up InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
noddles 48.8F, c. tomatoes 61.8F
DAL-3*10 Clean Sight and Touch−5
Clean Microwave
DAL-7*03 Food products not maintained at 135øF or above−5
beef 78.3, & c. chicken 94.0F

Basic (4)

−8 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean Wall by dish area
DAL-5*39 Keep utensils handles upright or protected−2
handle stored in flour
DAL-6*45 Lockers to be used to store personal items−2

Base deductions−23 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants