What is Eggsellent Cafe II's health inspection score?

Eggsellent Cafe II 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 Eggsellent Cafe II last inspected?

Eggsellent Cafe II was last inspected on May 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eggsellent Cafe II have?

Eggsellent Cafe II has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eggsellent Cafe II safe to eat at?

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

Official Health Record

Eggsellent Cafe II

Name: Eggsellent Cafe II
Address: 4218 LEMMON AVE, Dallas, 75219
Rating: 45

4218 LEMMON AVE, Dallas

Data may be outdated — inspected 5/3/2023

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0Poor

Oak Lawn

Ranked #276 of 311 in Oak Lawn

Stable

10 inspections

Last: May 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

37 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

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

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

-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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4218 LEMMON AVE, Dallas, TX 75219

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Violation Timeline

Oct 2019

1 inspections

2 intermediate

3 basic

Oct

Mar 2020

1 inspections

6 basic

Sep 2020

1 inspections

4 intermediate

10 basic

Sep

Oct 2020

1 inspections

2 intermediate

9 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

5 intermediate

9 basic

Oct 2021

1 inspections

1 intermediate

7 basic

Oct

Jun 2022

1 inspections

2 intermediate

8 basic

Dec 2022

1 inspections

6 basic

Dec

May 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

9 Routine1 Follow-up

May 23

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*18 Unnecessary chemicals not allowed−5
39

Basic (8)

−16 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
French fries stored on the floor
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Premises shall be maintained in good repair−2
Exposed ceiling
DAL-6*39 Store equipment & utensils in a clean, dry place−2
Store pans in a clean place
DAL-7*31 Individual, disposable towels−2
DAL-8*47 Other Violations−2
Aprons by the hand sink
DAL-9*21 RFSM - Not On Site−2

Base deductions−21 pts

Dec 22

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*45 Lockers to be used to store personal items−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
remove zip ties attached to shelves
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
DAL-6*43 Light bulbs, light shields provided−2

Base deductions−12 pts

Jun 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Diced ham observed at 48F. Cold foods must be maintained at 41F or below.
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Windex stored next to clean utensils

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*31 No soap at handsink−2
No soap at back hand sink
DAL-5*34 Pest Control−2
Roach on glue box
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open employee drink observed in RIC/cookline
DAL-7*39 Equipment in good repair and proper adjustment.−2
Cutting boards observed not in good repair
DAL-8*42 Ventilation hood systems−2
Vent-a hood filters must be in place while cooking (COS)
DAL-9*45 Premises shall be maintained in good repair−2
Repair door to the walk in cooler
DAL-10*47 Other Violations−2
Keep back door closed during business hours.

Base deductions−26 pts

Oct 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold in kitchen at 51

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Must have RFSM on site during serving hours
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark items over 24 hours
DAL-4*33 Mech. warewash, hot water sanitizing, other machines−2
Dishwasher not sanitizing
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths out of sanitizer bucket
DAL-6*42 Dirty nonfood contact surfaces−2
Soiled cooler gaskets
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents
DAL-8*45 Premises shall be maintained in good repair−2
Missing ceiling tile in kitchen

Base deductions−19 pts

Sep 21

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold cooler unable to reach 42 degrees in more than 12 hours
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Rotting green peppers in walk in cooler
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw pork and eggs next to and above vegetables
DAL-4*10 Equipment and Utensils Sanitization−5
Dishwasher tested 0 ppm sanitizer
DAL-5*19 Water & Plumbing in good repair- per code−5
Hand wash sinks broken no hot water

Basic (9)

−18 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM present/ no RFSM documentation available
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking on items in reach in cooler
DAL-8*31 Handwashing lavatory - accessible−2
Cleaning solution bottle in hand wash sink
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee water bottles in reach in cooler next to restaurant food
DAL-10*36 Cloths in-use for wiping between uses stored−2
wiping cloths left on prep table
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in employee room
DAL-12*42 Dirty nonfood contact surfaces−2
Cooler gaskets soiled
DAL-13*39 Utensils, single serve items 6 inches off - floor−2
food containers and utensils on floor in kitchen
DAL-14*27 Cooling, heating, and holding capacities. Equipment−2
Reach in cooler unable to get food items under 50 degrees

Base deductions−43 pts

Mar 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Address issues in water pressure (hand wash sink)
DAL-4*20 Grease Trap Tickets−5
Provide grease trap manifest

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
DAL-3*42 Dirty nonfood contact surfaces−2
Keep surfaces clean
DAL-5*21 RFSM - Not On Site−2

Base deductions−16 pts

Oct 20

Follow-up InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER BUCKET AT 100 PPM. TESTED AT > 200 PPM.
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MACHINE TESTED AT 0 PPM. AIR TRAPPED IN LINE.

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*45 Premises shall be maintained in good repair−2
ADJUST WALK IN FREEZER DOOR, IT CAN'T CLOSE COMPLETELY.
DAL-4*47 Other Violations−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-5*29 Mechanical holding unit, thermometer location−2
PROVIDE THERMOMETER TO ALL LOCATION.
DAL-6*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENTHOOD (i.e. DRIPPING OIL), KEEP MEN'S ROOM FLOOR FREE OF ICE
DAL-10*31 Individual, disposable towels−2
DAL-11*43 Light bulbs, light shields provided−2
KITCHEN AND STORAGE AREA

Base deductions−28 pts

Sep 20

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-4*10 Clean Sight and Touch−5
clean ice machine
DAL-8*02 Cold Hold (41øF/45øF or below)−5
raw beef 47, smoked salmon 48.6, ham 46.3, raw chicken 48.9, raw fish 47,6 degrees f
DAL-11*18 Use toxics according to additional condition−5
chlorine sanitizer bucket more than 200 ppm
DAL-14*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (10)

−20 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves, coolers, freezer
DAL-2*47 Handwashing signage−2
provide hand washing sign
DAL-3*39 Equipment in good repair and proper adjustment.−2
gaskets
DAL-5*29 Mechanical holding unit, thermometer location−2
provide thermometer in cooler
DAL-6*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-7* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate with in 45 days. bring serv safe certificate, DL or ID and money $30.00 per yesr (checks, money orders, credit/debit cards, NO CASH) to Consumer Health Division located at 7901 Goforth RD Dallas TX 75238. First call 214 670 8083 and make appointment.
DAL-9*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-12*28 Do not exceed manuf. use by date−2
milk in cooler 9/13/2020
DAL-13*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
provide food handler cards

Base deductions−40 pts

Mar 20

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*29 Food thermometers--small diameter probe−2
DAL-3*32 Maintain in Good Repair−2
Aluminum foil can't be used as a barrier.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Water leak in RIC
DAL-5*37 Unpackaged food may not be stored in direct contact with undrained ice−2
DAL-6*42 Dirty nonfood contact surfaces−2
Rusty surfaces and stains found in kitchen.

Base deductions−12 pts

Oct 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw eggs over tortillas and next to peppers
DAL-1*10 Sanitization after Cleaning−5
dishwasher has not sanitizer chlorine needs to be 50 ppm 3 Comp sink between 100-150ppm needs to be 200 ppm

Basic (3)

−6 pts

DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: handwashing sinks can opener stand bottom shelves of prep table side lip on the ice machine- none food contact surface
DAL-2*39 Keep utensils handles upright or protected−2
can not a bowl as a scoop
DAL-3*45 Lockers to be used to store personal items−2
employees jackets and phones-can not be aboce or next to food or utensild

Base deductions−16 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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