What is Hilton Dallas Lincoln Centre - Main Kitchen's health inspection score?

Hilton Dallas Lincoln Centre - Main Kitchen has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hilton Dallas Lincoln Centre - Main Kitchen last inspected?

Hilton Dallas Lincoln Centre - Main Kitchen was last inspected on September 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hilton Dallas Lincoln Centre - Main Kitchen have?

Hilton Dallas Lincoln Centre - Main Kitchen has 42 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hilton Dallas Lincoln Centre - Main Kitchen safe to eat at?

Hilton Dallas Lincoln Centre - Main Kitchen has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hilton Dallas Lincoln Centre - Main Kitchen

Name: Hilton Dallas Lincoln Centre - Main Kitchen
Address: 5410 LBJ FRWY, Dallas, 75240
Rating: 60

5410 LBJ FRWY, Dallas

Data may be outdated — inspected 9/19/2023

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0Fair

Far North Dallas

Ranked #269 of 441 in Far North Dallas

Declining

10 inspections

Last: Sep 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.2

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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

5410 LBJ FRWY, Dallas, TX 75240

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

3 basic

Feb

Aug 2019

1 inspections

2 basic

Mar 2020

1 inspections

3 intermediate

4 basic

Mar

Sep 2020

1 inspections

1 intermediate

3 basic

Mar 2021

1 inspections

1 intermediate

5 basic

Mar

Oct 2021

1 inspections

1 intermediate

2 basic

Mar 2022

1 inspections

2 intermediate

4 basic

Mar

Oct 2022

1 inspections

1 intermediate

2 basic

Apr 2023

1 inspections

2 basic

Apr

Sep 2023

1 inspections

2 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented canned goods
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher temp too low: should be at least 180 degrees F

Basic (2)

−4 pts

DAL-3*32 Damaged Equipment−2
Damaged equipment; WIF door needs a seal to properly close
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk containers

Base deductions−14 pts

Apr 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor (pizza Sauce)
DAL-2*29 Food thermometers provided and accessible−2
provide thermometers for RIC

Base deductions−4 pts

Oct 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Interior of microwave

Basic (2)

−4 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Lids of coolers
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep food in walk in cooler covered

Base deductions−9 pts

Mar 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
Repair faucets of sinks, leaking pipes under sinks
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*32 Maintain in Good Repair−2
panel of equipment below hand sink, Reach in cooler
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*45 Premises shall be maintained in good repair−2
Floor tiles

Base deductions−18 pts

Oct 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5

Basic (2)

−4 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
Milk
DAL-3*39 Equipment in good repair and proper adjustment.−2
Cooler seals and reach in cooler covers

Base deductions−9 pts

Mar 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*19 Water & Plumbing in good repair- per code−5
Faucet leak at 3 comp sink

Basic (5)

−10 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
Replace dead bulbs at vent hood
DAL-2*39 Equipment in good repair and proper adjustment.−2
Repair door of oven
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*39 Store all equipment & utensil covered or inverted−2
DAL-6*31 No soap at handsink−2

Base deductions−15 pts

Sep 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Mold on cheese

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
Repair freezer seal
DAL-4*43 Light - 50 foot : Food and utensils area−2
Replace dead bulb at vent hood

Base deductions−11 pts

Mar 20

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
Maintain pico at 41F or below
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair pipe leak at hand sink
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans

Basic (4)

−8 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
Maintain pastry cooler temp at 41F or below
DAL-4*44 Trash can provided for papertowel waste−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−23 pts

Aug 19

Routine InspectionScore: 96

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*28 Do not exceed manuf. use by date−2
DAL-2*21 RFSM - Not On Site−2

Base deductions−4 pts

Feb 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
corn measured at 48 degrees F; raw egg measured at 46 degrees F
DAL-5*10 Clean Sight and Touch−5
pink bacteria observed inside the ice machine

Basic (3)

−6 pts

DAL-2*28 Do not exceed manuf. use by date−2
black beans and chili with a prep date of 2/2/19
DAL-3*31 Handwashing lavatory - used for other purpose−2
utensils stored in the designated hand wash sink
DAL-4*39 Cutting surfaces.−2

Base deductions−16 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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