What is Golden Corral's health inspection score?

Golden Corral has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Golden Corral last inspected?

Golden Corral was last inspected on October 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Golden Corral have?

Golden Corral has 73 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Golden Corral safe to eat at?

Golden Corral has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Golden Corral

Name: Golden Corral
Address: 1540 N COCKRELL HILL RD, Dallas, 75211
Rating: 50

1540 N COCKRELL HILL RD, Dallas

Data may be outdated — inspected 10/4/2023

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0Fair

West Dallas

Ranked #254 of 356 in West Dallas

Stable

10 inspections

Last: Oct 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

31 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

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 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

1540 N COCKRELL HILL RD, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

4 basic

Apr

Oct 2019

1 inspections

4 intermediate

10 basic

Nov 2019

1 inspections

2 intermediate

5 basic

Nov

Jun 2020

1 inspections

1 intermediate

2 basic

Dec 2020

1 inspections

1 intermediate

6 basic

Dec

Jun 2021

1 inspections

1 intermediate

4 basic

Mar 2022

1 inspections

2 intermediate

9 basic

Mar

Sep 2022

1 inspections

2 intermediate

4 basic

Mar 2023

1 inspections

1 intermediate

4 basic

Mar

Oct 2023

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Oct 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Several critically dented cans observed not separated out

Basic (7)

−14 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Replace thermometer that are not working
DAL-3*32 Maintain in Good Repair−2
Replace can opener blade
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Doors in back left open with no air current>allows access to pest
DAL-5*39 Equipment in good repair and proper adjustment.−2
Replace missing tire/wheel on reach-in cooler in kitchen
DAL-6*42 Dirty nonfood contact surfaces−2
Clean encrusted grease on cooking equipment
DAL-7*44 Outdoor enclosures constructed−2
Trash bins/dumpsters not enclosed thus allowing illegal
DAL-8*45 Premises shall be maintained in good repair−2
Front/main entrance doors not closing properly>must fix or adjust to ensure they close properly

Base deductions−19 pts

Mar 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Multiple severely/critically dented cans observed

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - accessible−2
Keep hand sink accessible to>observed tray/bin on it
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic off side panel of ice machine
DAL-4*34 Insect control:prevent dead insects from food−2
live/dead cockroach observed>clean any evidence of pest
DAL-5*42 Dirty nonfood contact surfaces−2
Clean underneath service line equipment

Base deductions−13 pts

Sep 22

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Seafood salad observed at 54 F
DAL-2*10 Clean Sight and Touch−5
Oven where pot roast is cooked was covered in grease

Basic (4)

−8 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Fix gaps on rear exit doors
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store all food at least 6 inches off floor
DAL-5*42 Dirty nonfood contact surfaces−2
Clean encrusted grease on cooking equipment
DAL-6*45 Premises shall be maintained in good repair−2
Fix gaskets of reach-in cooler

Base deductions−18 pts

Mar 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean equipment shelves observed with dust accumulation/not clean to the touch. Quat sanitizer observed at 100ppm>, maintain b/w 200-400ppm.
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leaks at back prep sink and 2 compartment sink

Basic (9)

−18 pts

DAL-3*31 Individual, disposable towels−2
Provide paper towels for hand sink by front service area by hot hold items. Provide designated hand sink signage for all hand sinks.
DAL-4*32 Damaged Equipment−2
Replace missing top front panes of ice machine. Remove protective peel from back side of hot box.
DAL-5*33 Rinsing procedures - 3 compartment sink−2
Order of 3 compartment sink shall be: Wash/rinse/sanitize observed in wrong order.
DAL-6*34 Outer openings:closing holes, gaps−2
Seal all outer perimeters properly to prevent entrance of insects and rodents. Back door side and bottom observed with gaps exposing daylight and air blowing through.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all product inside WIF> corn on the cob.
DAL-8*39 Keep utensils handles upright or protected−2
Store clean utensils with handles facing/laying same direction in clean equipment bin in dish wash area.
DAL-9*44 Receptacles tight fitting lids, doors, or covers−2
Maintain outside dumpster doors closed when not in use
DAL-10*45 Premises shall be maintained in good repair−2
Seal hand sinks to wall properly. Patch holes in FRP wall in prep room and where needed throughout BoH. Seal 2 compartment sink to wall properly.
DAL-11*47 Other Violations−2
Store bags and boxes of product away from walls in dry storage area

Base deductions−28 pts

Jun 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
shelving and food surfaces inside prep meat cooler room dirty with soils accumuations must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
carpets on dining area reap and broken must be replace or repair to proper condition
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors under equipment and shelving area dirty with stagnant water, food debris, litter and grease accumulations must be clean to avoid contamination ceiling in different areas dirty with spills , drippings and soils deposits must be clean to avoid cross contamination
DAL-3*34 Outer openings:closing holes, gaps−2
lights shields sot close properly leaving a gap between ceiling must be replace or replace to avoid pest harboring and chemical contamination by construction material
DAL-5*25 Devices used for on-site generation of chemicals used in the washing/peeling of fruits and veget−2
missing chemical to clean vegetables must be change container when empty the solution during operational hours

Base deductions−13 pts

Dec 20

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures must be have health policies on site

Basic (6)

−12 pts

DAL-1*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
men toilet leaking water must be replace or repair to proper condition
DAL-2*45 Clean facilities as often as necessary.−2
trash back room must be clean as necessary to avoid pest harboring
DAL-4*45 First Aid−2
incomplete first aid kit must be have complete first aid kit
DAL-5*43 Ventilation systems:no public health hazard−2
electric pizza cooked out of vent hood system must be have cooking equipment under vent hood system to avoid unlawful discharges
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and inside WI cooler meat unit dirty with soils, blood drippings and soils accumulations must be clean to avoid contamination ceiling dirty with dust, grease and soils accumulations must be clean to avoid cross contamination
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−17 pts

Jun 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Surface Different Foods−5
preparation food surfaces dirty with food debris, spills and grease clean food surfaces after observed contamination during operational hours to avoid cross contamination

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
floors skirts and floors tiles on WI cooler bakery area broken must be repair to proper condition
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors inside utility room dirty and unlawful smells must be clean and sanitize during operational hours floors behind equipment dirty must be clean to avoid cross contamination some floors with water spills must be clean and dry to avoid cross contamination

Base deductions−9 pts

Nov 19

Follow-up InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
all cooler equipment must be clean to avoid cross contamination doors back WI cooler unit dirty must be clean and sanitize to avoid cross contamination
DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
open bags on shelving food areas must be maintain in an hermetic food containers to avoid cross contamination and pest harboring
DAL-4*46 Covered waste receptacle for women's restroom−2
missing cover lids for trash containers must be have lids for sanitary conditions
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
walls, ceiling and floors behind equipment dirty with litter soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty must be clean to avoid pest harboring, follow ecolab recommendations. light shields dirty must be clean to avoid cross contamination
DAL-6*39 Equipment in good repair and proper adjustment.−2
rust and oxidize equipment in all areas must be replace or repair to avoid cross contamination warmers must be maintain proper temperature during operational hours
DAL-7*45 Premises free of litter−2
PIC must be ensure to remove litter during operational hours from mop cleaning room

Base deductions−20 pts

Oct 19

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty in all areas must be clean and sanitize to avoid cross contamination
DAL-6*10 Sanitization after Cleaning−5
PIC must be ensure that employees are sanitize food surfaces during contamination or during operational hours to avoid cross contamination
DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-10*19 Water & Plumbing in good repair- per code−5
faucets with water leaks in all areas must be replace or repair all leaks in all areas to proper condition

Basic (10)

−20 pts

DAL-1*43 Ventilation hood systems, adequacy−2
back vent hood at meat station not working all vent hoods must be working properly to prevent grease buildup on walls and ceilings
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and general floors dirty in all areas must be clean to avoid contamination ceiling and walls with grease and solis accumulations by equipment out the vent hood areas must be keep equipment inside vent hood area to avoid ceiling contamination by grease and soils deposits
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
a/c covers in front areas dirty with soils and grease deposits must be clean to avoid cross contamination a/c vents and filters with accumulations of encrusted grease and soils deposits must be clean or replace to avoid cross contamination
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-9*39 Equipment in good repair and proper adjustment.−2
PIC must verified all equipment is working properly- coolers -warmers - ovens etc. not water leaks, not drippings or oil accumulations to avoid cross contamination all equipment must be replace, repair or adjust to proper condition
DAL-11*29 Food thermometers provided and accessible−2
missing thermometers inside in all cooler units must be have visible and working thermometers
DAL-12*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have current FSM registered with the city
DAL-13*34 Windows or doors protected against the entry criteria - air curtain−2
air curtains not working at back door -trash and debris room- must be replace or repair to proper condition to avoid pest harboring
DAL-14*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards

Base deductions−40 pts

Apr 19

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese 58'f, pepperoni 58'f
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed food boxes, cases on the wet floor
DAL-3*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to foods (raw beef, oil box) and utensils

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, broccoli, fruits
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor

Base deductions−23 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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