What is Grand Lux Cafe's health inspection score?

Grand Lux Cafe 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 Grand Lux Cafe last inspected?

Grand Lux Cafe was last inspected on December 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Grand Lux Cafe have?

Grand Lux Cafe has 38 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Grand Lux Cafe safe to eat at?

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

What type of cuisine does Grand Lux Cafe serve?

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

Official Health Record

Grand Lux Cafe

Name: Grand Lux Cafe
Address: 13420 DALLAS PKWY, Dallas, 75240
Rating: 50

13420 DALLAS PKWY, Dallas

Data may be outdated — inspected 12/5/2023

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0Fair

Cafe•Far North Dallas

Ranked #348 of 441 in Far North DallasBetter than 20% of cafe restaurants

Stable

10 inspections

Last: Dec 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

11x

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

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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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13420 DALLAS PKWY, Dallas, TX 75240

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

1 basic

Feb

Aug 2019

1 inspections

1 intermediate

1 basic

Feb 2020

1 inspections

2 intermediate

4 basic

Feb

Aug 2020

1 inspections

3 intermediate

1 basic

Feb 2021

1 inspections

1 intermediate

2 basic

Feb

Aug 2021

1 inspections

4 basic

Jan 2022

1 inspections

2 intermediate

1 basic

Jan

Aug 2022

1 inspections

2 intermediate

3 basic

Feb 2023

1 inspections

2 intermediate

1 basic

Feb

Dec 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize inside microwave and ice machine.
DAL-2*19 One Inch Air Gap−5
Provide at least one inch gap at each drain.

Basic (4)

−8 pts

DAL-3*32 Equipment and Utensils Durability and Strength−2
Replace pastry covers.
DAL-4*39 Store all equipment & utensil covered or inverted−2
Invert all utensils/plates not covered.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean inside RICs.
DAL-6*45 Drying Mops-air dry−2
Store mop inverted and dispose of dirty water.

Base deductions−18 pts

Feb 23

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw turkey over raw shrimp
DAL-3*10 Clean Sight and Touch−5
dirty food contact surfaces- clean: microwave, meat slicer, potato peeler, ice machine

Basic (1)

−2 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
food sitting directly on bottom of cooler

Base deductions−12 pts

Aug 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-4*10 Clean Sight and Touch−5
Can Opener blade, interior of reach in freezer

Basic (3)

−6 pts

DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
Keep clean wiping cloths off the floor
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−16 pts

Jan 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
Employees must wash hands before donning new gloves
DAL-2*10 Clean Sight and Touch−5
Clean ice machine dividers

Basic (1)

−2 pts

DAL-3*39 Store equipment & utensils in a clean, dry place−2
Store ice cube scoops in a clean and dry location

Base deductions−12 pts

Aug 21

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*31 No soap at handsink−2
no soap at the hand sink
DAL-2*24 Food Labeling- with common name of the food−2
label food squeeze bottles
DAL-3*39 Cutting surfaces.−2
replace damaged cutting boards at often as needed
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee drinking redbull salad station she did not wash hands

Base deductions−8 pts

Feb 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5

Basic (2)

−4 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DO NOT STORE TOWELS IN THE COOLING UNITS
DAL-3*39 Store all equipment & utensil covered or inverted−2
INVERT COFFEE FILTERS

Base deductions−9 pts

Aug 20

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 47'f
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the food containers

Basic (1)

−2 pts

DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−17 pts

Feb 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cheese sauce and pico products were measured to be 52-53 degrees. Proper cold holding temps: 41 and below
DAL-3*15 Limit bare hand contact with all other foods−5
Employees must wear gloves during the handling of ready to eat foods, as bare hand contact was observed at the prep station.

Basic (4)

−8 pts

DAL-1*39 Store equipment & utensils - avoid contamination−2
Clean knives need to be stored off of food prep table and stored in a clean dry place.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Used wiping cloths were found in various places as opposed to a bucket with sanitizing solution.
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
A package of wiping cloths was found inside of cooling equipment where bakery products are prepared. Such items must be stored away from food products.
DAL-6*42 Dirty nonfood contact surfaces−2

Base deductions−18 pts

Aug 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
chili with meat measured at 49 degrees F

Basic (1)

−2 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
personal cell phone observed on the serving area / serving line.

Base deductions−7 pts

Feb 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*19 Hand sink water temperature below 110'F−5

Basic (1)

−2 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−7 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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