What is Good Donuts's health inspection score?

Good Donuts has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Good Donuts last inspected?

Good Donuts was last inspected on February 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Good Donuts have?

Good Donuts has 54 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Good Donuts safe to eat at?

Good Donuts has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Good Donuts serve?

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

Official Health Record

Good Donuts

Name: Good Donuts
Address: 11404 SHILOH RD #106, Dallas, 75228
Rating: 40

11404 SHILOH RD #106, Dallas

Data may be outdated — inspected 2/22/2024

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0Poor

American•East Dallas

Ranked #357 of 424 in East DallasBetter than 22% of american restaurants

Declining

6 inspections

Last: Feb 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 pts

Latest

100% weight

2nd

60% 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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11404 SHILOH RD #106, Dallas, TX 75228

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

5 basic

Nov

Mar 2020

1 inspections

1 intermediate

8 basic

Mar 2021

1 inspections

3 intermediate

4 basic

Mar

Jan 2022

1 inspections

1 intermediate

11 basic

Jan 2023

1 inspections

2 intermediate

5 basic

Jan

Feb 2024

1 inspections

3 intermediate

8 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperature must be 41F or below (RIC 54F/ sausage 51F)
DAL-2*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
must mark items for 4 hours if temperature is not used as control
DAL-3*18 Toxic items storage adjacent to food/utensils−5
chemicals stored next to/ above food items and utensils

Basic (8)

−16 pts

DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
RIC not holding temperature, must repair and have adequate space for items in RIC
DAL-5*28 Date marking commercially prepared of RTE/PHF−2
must date items in RIC (milk/ cheese)
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee food/ drinks in food prep area
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
utensils need handles when used with bulk ingredients
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food items when not in use (icing/ glaze)
DAL-9*42 Dirty nonfood contact surfaces−2
clean RIC (inside/ shelves, ice build up), clean RIF lid
DAL-10*45 Unnecessary articles prohibited−2
remove all unnecessary items- clutter in kitchen/ prep area
DAL-11*36 Cloths in-use for wiping between uses stored−2
keep clean wiping cloths/ in use wiping cloths in sanitizer buckets

Base deductions−31 pts

Jan 23

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
LEAK ON DRAIN PIPE AT 3 COMPARTMENT SINK
DAL-7*10 Clean Sight and Touch−5
DIRTY SURFACE OF FLOWER MIXER

Basic (5)

−10 pts

DAL-1*22 No unnecessary personnel allowed in food prep area−2
UNNECESSARY ITEMS IN STORE
DAL-2*31 Handwashing lavatory - used for other purpose−2
USED FOR STORAGE
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD CONTAINER STORE ON FLOOR
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DIRTY SURFACES IN KITCHEN AREA
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
COLD HOLD NOT WORKING REPAIR OR REPLACE

Base deductions−20 pts

Jan 22

Routine InspectionScore: 83

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-12*14 When to wash hands before donning new gloves−5
GLOVE PUT ON WITHOUT HAND WASH

Basic (11)

−22 pts

DAL-1*45 Unnecessary articles prohibited−2
UNNECESSARY ITEMS Littered IN STORE
DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
NOT WORKING NEED REPAIR OR REPLACEMENT
DAL-3*45 Lockers to be used to store personal items−2
PERSONAL BAGS IN STORE AREA
DAL-4*31 Handwashing lavatory - accessible−2
ACCESS TO HAND SINK BLOCK
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORE ON FLOOR
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
WASH SURFACE OF FLOUR MIXER TOO DIRTY AND REPLACE CONTAINER FOR FLOUR HOLDER, EXTERIOR TOO DIRTY
DAL-8*46 Toilet tissue, availability−2
DAL-9*46 Toilet tissue, availability−2
NO TOILET TISSUE IN REST ROOM
DAL-10*44 Water, Plumbing, and Waste Sewage−2
TOILET NO FLUSHING
DAL-11*31 Handwashing lavatory - used for other purpose−2
HAND SINK USE FOR STORAGE

Base deductions−27 pts

Mar 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands−5
hands not wash before puttimg on glovr, sldo reused disposible glove on donuts.
DAL-2*15 Bare hands contact with ready-to-eat foods−5
on wash bare hand use on rte food
DAL-5*19 Plumbing System Construction−5
HAND SINK NOT DRAINING

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - accessible−2
HAND SINK ACCESS BLOCK
DAL-4*46 Toilet rooms, convenience and accessibility−2
DIRTY INTERIOR OF TOILET SIT AND FLOOR OF RESTROOM
DAL-6*45 Lockers to be used to store personal items−2
NO LOCKER FOR STORAGE OF PERSONAL ITEMS
DAL-7*22 No unnecessary personnel allowed in food prep area−2
NO FOOD HANDLER CERTIFICATE

Base deductions−23 pts

Mar 20

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-4*10 Sanitization after Cleaning−5
NO CHLORINE AS SANITIZER IN BUCKET

Basic (8)

−16 pts

DAL-1*31 Handwashing lavatory - accessible−2
ACCESS TO HAND SICK BLOCK
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
KEEP DONUT MIXER SURFACE CLEAN
DAL-3*29 Food thermometers provided and accessible−2
NO THERMOMETER PROVIDED
DAL-5*47 Other Violations−2
LOT OF PERSONAL ITEMS IN STORE
DAL-6*46 Toilets, urinals and showers not used as a service sink−2
TOILET SITING INTERIOR TOO DIRTY AND HAND TOWEL THROW ON FLOORS
DAL-7*42 Nonfood-contact surfaces material−2
CLEAN FLOOR OF RESTROOM, DUST SURFACES AND TAKE OUT UNNECESSARY ITEMS, CLEAN INTERIOR OF MOP SINK .
DAL-8*46 Water, Plumbing, and Waste Plumbing Systems−2
TOILET WATER FLUSHING Pressure LOW
DAL-9*35 Outer Clothing, Clean Condition−2
DRESS WITHIN THE STORE WITH SHOES

Base deductions−21 pts

Nov 18

Follow-up InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
DAL-5*19 Water & Plumbing in good repair- per code−5
handwash broken
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
no time tags on kolaches or sandwiches

Basic (5)

−10 pts

DAL-2*45 Unnecessary articles prohibited−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
remove personal food

Base deductions−25 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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