What is Flaming Buffet's health inspection score?

Flaming Buffet has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Flaming Buffet last inspected?

Flaming Buffet was last inspected on January 31, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Flaming Buffet have?

Flaming Buffet has 102 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Flaming Buffet safe to eat at?

Flaming Buffet has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Flaming Buffet serve?

Flaming Buffet serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Flaming Buffet

Name: Flaming Buffet
Address: 11722 MARSH LN #228, Dallas, 75229
Rating: 39

11722 MARSH LN #228, Dallas

Data may be outdated — inspected 1/31/2024

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0Poor

American•North Dallas

Ranked #472 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Jan 31, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

29 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

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

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

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11722 MARSH LN #228, Dallas, TX 75229

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

5 basic

Apr

Oct 2019

1 inspections

3 intermediate

6 basic

Oct 2020

1 inspections

4 intermediate

6 basic

Oct

Apr 2021

1 inspections

4 intermediate

5 basic

Nov 2021

1 inspections

4 intermediate

5 basic

Nov

May 2022

1 inspections

5 intermediate

10 basic

Dec 2022

1 inspections

4 intermediate

11 basic

Dec

Jan 2023

1 inspections

3 intermediate

7 basic

Jul 2023

1 inspections

2 intermediate

7 basic

Jul

Jan 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
repair hand washing sink
DAL-4*10 Clean Sight and Touch−5
clean shelves in walk in cooler

Basic (6)

−12 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean floor
DAL-3*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
provide buffet plate sign
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
store utensils (foam bowls) 6 inches off the floor
DAL-7*46 Covered waste receptacle for women's restroom−2
provide covered trash for womens restroom
DAL-8*47 Handwashing signage−2
provide employee hand wash sign for restroom

Base deductions−22 pts

Jul 23

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
clean ice machine
DAL-4*02 Cold Hold (41øF/45øF or below)−5
maintain cold holding temperature for food at 41 degree F or below (shrimp reading 47)

Basic (7)

−14 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
Provide covered trash can
DAL-3*31 Individual, disposable towels−2
Provide paper towels at hand sink
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food with lid in WIC
DAL-6*42 Dirty nonfood contact surfaces−2
clean interior of Reach in cooler, interior of storage
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-8*43 Light bulbs, light shields provided−2
provide light shield
DAL-9*47 Handwashing signage−2
provide employee hand wash sign for restroom

Base deductions−24 pts

Jan 23

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC:provide written procedures on site−5
Provide times for sushi rice at buffet area
DAL-9*10 Clean Sight and Touch−5
Clean ice machine
DAL-10*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*29 Food thermometers--small diameter probe−2
Obtain thermometer to monitor food temperatures
DAL-4*45 Premises shall be maintained in good repair−2
Exposed walls
DAL-5*42 Dirty nonfood contact surfaces−2
Clean drain by the cooking stove
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk containers
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*32 Maintain in Good Repair−2

Base deductions−29 pts

Dec 22

Routine InspectionScore: 67

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Hot food must be maintained at 135 Degrees F. Food high/stored over load limit at buffet.
DAL-5*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
Chicken dish not cooked to the proper temperature 145 degrees F/staff was goin to put on buffet line. Staff must check temperatures.
DAL-7*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
No time ono sushi rice(food prep area)
DAL-12*10 Clean Sight and Touch−5
All food contact surfaces must be cleaned for sight and touch.

Basic (11)

−22 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at hand sink-sushi rice.
DAL-3*45 Premises shall be maintained in good repair−2
Floors in dish area observed not in good repair. Repair leak underneath 3 sink.
DAL-4*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
No disclosure/reminder buffet plate.
DAL-6*39 Air-drying required after cleaning & sanitiziing−2
Observed employee not allowing time for dishes to air dry.
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
Cut melons/RTE foods observed without expiration date/not to exceed 7 days.
DAL-9*45 Lockers to be used to store personal items−2
Properly store personal items throughout the establishment.
DAL-10*42 Dirty nonfood contact surfaces−2
Heavy build up observed on exterior of food equipment and vent a hoods.
DAL-11*32 Maintain in Good Repair−2
Observed rusted shelving inside WIC.
DAL-13*22 Accredited food handler certificate - 60 days−2
No current food handler cards seen.
DAL-14*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles(oil, sauces, etc).
DAL-15*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Wet wiping towels must be stored properly(away from prep tables).

Base deductions−42 pts

May 22

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-5*10 Clean Sight and Touch−5
Can opener blade, Observed rusted racks in reach in cooler
DAL-10*18 Toxic items labeling-non original container−5
DAL-11*19 Water & Plumbing in good repair- per code−5
Leaking pipe under 3 comp sink, leaking faucets
DAL-12*02 Cold Hold (41øF/45øF or below)−5
DAL-15*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken liquid dripping onto raw broccoli in walk in cooler

Basic (10)

−20 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Observed on exterior of food containers
DAL-2*43 Light - 50 foot : Food and utensils area−2
Replace dead bulbs at vent hood
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
Drain bowl stored in hand sink
DAL-8*44 Receptacles tight fitting lids, doors, or covers−2
DAL-9*34 Outer openings:closing holes, gaps−2
Rear door
DAL-13*39 Equipment in good repair and proper adjustment.−2
prep sink must be permanently attached to wall
DAL-14*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−45 pts

Nov 21

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans
DAL-5*10 Clean Sight and Touch−5
Can opener blade
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
In freezer
DAL-2*43 Light - 50 foot : Food and utensils area−2
Replace dead vent hood light bulbs
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*34 Outer openings:closing holes, gaps−2
Repair hole on the wall in storage
DAL-9*44 Trash can provided for papertowel waste−2

Base deductions−30 pts

Apr 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
faucet leak at 3 comp sink
DAL-4*18 Toxic items labeling-non original container−5
DAL-6*03 Food products not maintained at 135øF or above−5
DAL-7*10 Clean Sight and Touch−5
Keep can opener blade clean

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - accessible−2
Do not block hand sink
DAL-3*43 Light bulbs, light shields provided−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−30 pts

Oct 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over sauce
DAL-5*03 Food products not maintained at 135øF or above−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Third sink sanitizer conc must reach 50ppm

Basic (6)

−12 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
Vent hood
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Dirty nonfood contact surfaces−2
Exterior of food storage containers
DAL-8*44 Trash can provided for papertowel waste−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−32 pts

Oct 19

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-7*02 Untreated shell eggs need to be at 45§F or <−5
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw fish below raw chicken in walk in cooler

Basic (6)

−12 pts

DAL-2*39 Loosely cover cooling foods−2
DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*42 Dirty nonfood contact surfaces−2
Clean exterior of food containers
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−27 pts

Apr 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
biofilm/bacteria observed inside the ice machine; bacteria accumulation inside the soda nozzles
DAL-2*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−5
DAL-4*12 Applicant must report vomiting symptoms−5

Basic (5)

−10 pts

DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
personal food item stored inside the ice machine intended for consumers
DAL-5*21 RFSM - Not On Site−2
expired permit
DAL-6*25 Prevention of Clostridium Botulinum by ph 4.6<−2
ph meter needed to test the sushi rice
DAL-7*31 Handwashing lavatory - used for other purpose−2
were not using the designated hand wash sink
DAL-8*36 Cloths in-use for wiping between uses stored−2
do not store underneath cutting boards

Base deductions−25 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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