What is Good Morning Donut's health inspection score?

Good Morning Donut 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 Good Morning Donut last inspected?

Good Morning Donut was last inspected on June 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Good Morning Donut have?

Good Morning Donut has 45 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Good Morning Donut safe to eat at?

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

What type of cuisine does Good Morning Donut serve?

Good Morning Donut serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Good Morning Donut

Name: Good Morning Donut
Address: 3206 W DAVIS ST #B, Dallas, 75211
Rating: 45

3206 W DAVIS ST #B, Dallas

Data may be outdated — inspected 6/8/2023

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0Poor

Bakery•West Dallas

Ranked #280 of 356 in West DallasBetter than 31% of bakery restaurants

Improving

5 inspections

Last: Jun 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

-8 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

+10 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

3206 W DAVIS ST #B, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

10 basic

Jan

Jan 2020

1 inspections

1 intermediate

6 basic

Jun 2021

1 inspections

2 intermediate

8 basic

Jun

Jun 2022

1 inspections

3 intermediate

7 basic

Jun 2023

1 inspections

1 intermediate

7 basic

Jun

Inspection History

5 records on file

5 Routine

Jun 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE WRITTEN INSTRUCTIONS.

Basic (7)

−14 pts

DAL-1*47 RFSM Certificate - Not Display−2
REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.
DAL-2*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME ON SHELVES OF RIC, DUST ON CEILING, GRIME ON GASKETS OF COLD HOLD EQUIPMENT
DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL SPRAY BOTTLES THAT CONTAINER WATER.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
DUST AND FLOUR ON INTAKE VENTS, CLEAN.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
OBSERVED MIXER STORE ON SOILED SHELVE, CLEAN SHELVES.
DAL-7*31 Individual, disposable towels−2
DISPENSER OF TOWELS NOT FUNCTIONING,
DAL-8*29 Food thermometers provided and accessible−2
PROVIDE A FOOD THERMOMETER.

Base deductions−19 pts

Jun 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
no available written procedures for sausage rolls, provide written procedures
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 200+ PPM, have concentration between 50-100PPM.
DAL-6*03 Food products not maintained at 135øF or above−5
sausage roll in display observed at 79.2F, keep at 135F above or use time as public health control.

Basic (7)

−14 pts

DAL-1*47 RFSM Certificate - Not Display−2
register food manager certificate.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed cooling sausage rolls left uncovered, cover.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
no available reading device in three door reach in cooler, provide.
DAL-7*42 Dirty nonfood contact surfaces−2
grime build up on gaskets of reach in cooler, on surfaces of equipment, dust build up on fans of reach in coolers, clean.
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on intake vents, clean.
DAL-9*39 Equipment-doors, seal hinges adjusted/intact−2
observed heavily damaged gasket for two door reach in cooler, replace.
DAL-10*31 Handwashing lavatory - used for other purpose−2
observed hand sink used to store utensils in between use. hand sink is for washing hand only

Base deductions−29 pts

Jun 21

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*14 When to wash hands before donning new gloves−5
observed employees handling food and then removing gloves to work cashiers and then put on new gloves. wash hands when donning new gloves if task changed.
DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
pigs in blanket were marked with time but no instructions were available. provide instructions.

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Hand sinks missing hand wash signs, provide.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ceiling tile has areas with dust build up, floor have food grime build up at counter, clean.
DAL-5*21 RFSM - Not On Site−2
RFSM expired on 2019. renew.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored on cardboard box that has build up of flour.
DAL-7*45 Mats / Duckboards nonabsorbent−2
etablishment using cardboard as mat, use mat that is non absorbent
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
food debris build up, clean.
DAL-9*41 Food storage containers, identified with common name of food.−2
spray bottles with waster were observed not labeled, label spray bottles.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed cooling food not covered. cover.

Base deductions−26 pts

Jan 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Establishment could not produce written procedures. Your procedures must describe how you will monitor, mark, and dispose of food held using TPHC. For food prepared, cooked, and refrigerated prior to using TPHC, your procedures must also describe how you will meet safe cooling requirements.

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
no paper towels at hand sink located next to 3 comp sink.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened drink on food contact surfaces.
DAL-3*21 RFSM - Not On Site−2
RFSM not on site.
DAL-4*34 Pets in common dining areas-cleaning−2
fruit flies in kitchen, find source.
DAL-5*36 Cloths in-use for wiping between uses stored−2
store cloths in sanitizer bucket when not in use.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Post inspection form or MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−17 pts

Jan 19

Routine InspectionScore: 85

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*32 Approved Food Contact Equip.−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*34 Outer openings:closing holes, gaps−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DAL-9*45 Premises shall be maintained in good repair−2
DAL-10*30 Food Establishment Permit−2

Base deductions−20 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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