What is Gold Rush Cafe's health inspection score?

Gold Rush Cafe has a SafeDine safety score of 65 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gold Rush Cafe last inspected?

Gold Rush Cafe was last inspected on April 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gold Rush Cafe have?

Gold Rush Cafe has 79 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gold Rush Cafe safe to eat at?

Gold Rush Cafe has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Gold Rush Cafe serve?

Gold Rush Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gold Rush Cafe

Name: Gold Rush Cafe
Address: 1913 SKILLMAN ST, Dallas, 75206
Rating: 65

1913 SKILLMAN ST, Dallas

Data may be outdated — inspected 4/26/2023

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0Fair

Cafe•Greenville

Ranked #193 of 472 in GreenvilleBetter than 41% of cafe restaurants

Stable

10 inspections

Last: Apr 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

38 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

-25

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) which is computed during our regular data sync.

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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1913 SKILLMAN ST, Dallas, TX 75206

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

10 basic

Dec

Jul 2019

1 inspections

3 intermediate

5 basic

Jan 2020

1 inspections

1 intermediate

6 basic

Jan

May 2020

1 inspections

2 intermediate

6 basic

Apr 2021

1 inspections

4 intermediate

11 basic

Apr

Jul 2021

1 inspections

3 intermediate

12 basic

Aug 2021

1 inspections

1 intermediate

5 basic

Aug

Feb 2022

1 inspections

3 basic

Oct 2022

1 inspections

1 intermediate

1 basic

Oct

Apr 2023

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Apr 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 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 ground beef over whole steaks

Basic (2)

−4 pts

DAL-2*38 Thawing. Under refrigeration−2
Thaw meat in refrigerator or running water
DAL-3*45 Premises shall be maintained in good repair−2
Replace tiles in back as needed

Base deductions−9 pts

Oct 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Refrigerate items after opening if instructed

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean cooler doors and handles

Base deductions−7 pts

Feb 22

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all RTE food
DAL-2*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink to fill drinking cups
DAL-3*45 Premises shall be maintained in good repair−2
Replace ceiling tiles as needed and floor tiles

Base deductions−6 pts

Aug 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean microwave, drink dispenser

Basic (5)

−10 pts

DAL-2*33 Warewashing machines auto. dispense detergents−2
Fix dish machine within 24 hrs.
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6" min off ground
DAL-4*36 Cloths in-use for wiping between uses stored−2
Store cleaning rags in sanitizer bucket when not in use
DAL-5*43 Light - 50 foot : Food and utensils area−2
Replace light in dish area
DAL-6*47 Health permit posted−2
Display health permit

Base deductions−15 pts

Jul 21

Follow-up InspectionScore: 73

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer chlorine 0 ppm
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw beef(steak) stored next to ham and watermelon
DAL-10*02 Cold Hold (41øF/45øF or below)−5
salad dressing 87 degrees f

Basic (12)

−24 pts

DAL-1*34 Pest control-routine inspections for−2
observed roach
DAL-4*22 Accredited food handler certificate - 60 days−2
all employees need to get food handler cards
DAL-5*42 Dirty nonfood contact surfaces−2
clean cooler, freezers, tables, dish washer
DAL-6*43 Light bulbs, light shields provided−2
light bulbs in kitchen and coolers
DAL-7*35 Hair Restraints effective−2
employees need to cover hair
DAL-8*26 Advisory-"consuming raw or undercooked#" text−2
provide consumer advisory for undercooked steak
DAL-9*47 Handwashing signage−2
provide hand washing sign
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-12*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the ground
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-14*29 Mechanical holding unit, thermometer location−2
thermometer missing in cooler
DAL-15*21 RFSM - Not On Site−2
rfsm certificate expired 2020

Base deductions−39 pts

Apr 21

Routine InspectionScore: 74

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*12 A food employee or conditional employee shall report to PIC the information as specified under (−5
DAL-3*15 Contact RTE Products w/ Bare Hands−5
DAL-4*10 Clean Sight and Touch−5

Basic (11)

−22 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*43 Ventilation hood-prevent grease dripping−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DAL-9*24 Food Labeling- with common name of the food−2
DAL-10*34 Outer openings:closed,tight-fitting windows−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
DAL-12*47 Other Violations−2
DAL-13*45 Premises shall be maintained in good repair−2
DAL-14*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DAL-15*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−42 pts

May 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
RELABEL SPRAY BOTTLES
DAL-8*10 Clean Sight and Touch−5
CLEAN FOOD DEBRIS AT BOTTOM AT FREEZER, INSIDE COOLER BY GRILL, INSIDE SERVER COOLER, ICE CHUTE AT DRINK MACHINE

Basic (6)

−12 pts

DAL-2*43 Ventilation hood-prevent grease dripping−2
CLEAN VENT HOOD
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS TO BE FREE OF SPLATTER
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL ITEMS IN COOLER- CUT FRUIT
DAL-5*31 Handwashing lavatory - used for other purpose−2
HAND SINKS FOR HAND WASHING ONLY
DAL-6*47 Handwashing signage−2
PROVIDE AT HAND SINK
DAL-7*39 Store all equipment & utensil covered or inverted−2
INVERT TO GO CONTAINERS, PROTECT COFFEE FILTERS FROM CONTAMINATION

Base deductions−22 pts

Jan 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
CLEAN INSIDE OPEN TOP COOLER

Basic (6)

−12 pts

DAL-1*43 Light 20 foot : Reach-in cooler−2
IN RIF
DAL-2*45 Floor& wall junctures- coved & sealed−2
PROVIDE IN STORAGE AREA WITH BREAD
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
INSIDE COKE COOLER SERVER
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
AT SERVER STATION
DAL-5*39 Equipment in good repair and proper adjustment.−2
EXCESS CONDENSATION IN OPEN TOP COOLER
DAL-7*47 Handwashing signage−2
PROVIDE AT HAND SINK

Base deductions−17 pts

Jul 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
move spinach (RTE) away from raw sausage raw beef next to RTE ham
DAL-2*10 Clean Sight and Touch−5
deep clean microwaves (2) Clean Algae in the ice machine
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.

Basic (5)

−10 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sink used as a dump sink in the kitchen clean it it is supposed to be sterile
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not use cloth under cutting boards- get cutting board mats remove from from shelves
DAL-6*42 Nonfood-contact surfaces material−2
Dirty none food contact surfaces: CLEAN dry goods containers splash and build up remote control dust on walls and ceilings
DAL-7*43 Light bulbs, light shields provided−2
replace light shields at drink station
DAL-8*45 Premises shall be maintained in good repair−2
replace water damaged ceiling tiles need a weather strip on the back door fix exposed wall in kitchen

Base deductions−25 pts

Dec 18

Routine InspectionScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
no sanitizer in dish washer
DAL-9*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-2*47 Handwashing signage−2
need employees must wash hand before returning to work signs in restroom
DAL-3*39 Keep utensils handles upright or protected−2
ice scoop handle touching ice
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
a1 sauce and juice on floor- must be 6 inches off floor
DAL-5*45 Premises shall be maintained in good repair−2
chipping paint on walls
DAL-6*43 Light bulbs, light shields provided−2
replace light bulbs (vent a hood)
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink on prep table
DAL-8*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
need new weather stripping- back doors (x2)
DAL-10*31 Handwashing lavatory - used for other purpose−2
hand sink blocked/storage pitcher/dump sink at drink station
DAL-11*46 Covered waste receptacle for women's restroom−2
Need a second covered trash can receptacle in the women’s restroom for woman waste
DAL-12*42 Dirty nonfood contact surfaces−2
CLEAN: splash and build up on walls, ceilings, floors, corners, and equipment dust on the walls, ceilings, and shelves bottoms of coolers and freezers along the walls and corners on floor

Base deductions−30 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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