What is Ihop #3027's health inspection score?

Ihop #3027 has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ihop #3027 last inspected?

Ihop #3027 was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ihop #3027 have?

Ihop #3027 has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ihop #3027 safe to eat at?

Ihop #3027 has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ihop #3027

Name: Ihop #3027
Address: 7830 N CENTRAL EXPW, Dallas, 75206
Rating: 51

7830 N CENTRAL EXPW, Dallas

Data may be outdated — inspected 1/12/2024

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0Fair

Greenville

Ranked #343 of 472 in Greenville

Declining

10 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

29 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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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7830 N CENTRAL EXPW, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

5 basic

Feb

Aug 2019

1 inspections

2 intermediate

3 basic

Mar 2020

1 inspections

3 intermediate

5 basic

Mar

Oct 2020

1 inspections

4 intermediate

7 basic

May 2021

1 inspections

5 intermediate

10 basic

May

Jun 2021

1 inspections

2 intermediate

6 basic

Feb 2022

1 inspections

3 intermediate

6 basic

Feb

Oct 2022

1 inspections

2 basic

Mar 2023

1 inspections

2 intermediate

2 basic

Mar

Jan 2024

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
observed cook using bare hands to handle
DAL-4*10 Clean Sight and Touch−5
clean all food contact surfaces at cook line

Basic (6)

−12 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store personal drinks in designated location
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
detail clean floors exterior of equipment
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
all ready to eat foods must be date marked by the use by date
DAL-6*45 Drying Mops-air dry−2
hang wet mops to dry - allow to dry quickly
DAL-7*34 Outer openings:closing holes, gaps−2
gnats seen throughout the dishwashing area
DAL-8*33 Warewashing manufacturer's operating instuctions−2
dishmachine is not working properly/ heavy water deposits inside machine

Base deductions−22 pts

Mar 23

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw chicken stored at 60 Degrees F in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade and RIC bottom shelf.

Basic (2)

−4 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC shelf doors.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors in kitchen and WIF.

Base deductions−14 pts

Oct 22

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*33 Warewashing machine, sink - cleaning frequency−2
Observed top of the dish machine dirty.
DAL-2*42 Dirty nonfood contact surfaces−2
Observed pancake batter cooler dirty on the inside.

Base deductions−4 pts

Feb 22

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-3*20 Conveying Sewage−5
WATER BACKING UP AT HAND SINK
DAL-7*02 Cold Hold (41øF/45øF or below)−5
F. SALAD 45.1

Basic (6)

−12 pts

DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-4*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FRUIT FLIES
DAL-6*32 Can openers-cleanability−2
CLEAN CAN OPENER
DAL-8*21 RFSM - Not On Site−2
EXPIRED
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, FLOORS & FRP

Base deductions−27 pts

Jun 21

Follow-up InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4Hands wash procedures-without lathered fingers−5
IMPROPER HAND WASHING ( OBSERVED EMPLOYEES LACK OF PROPER HAND WASHING )
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING, CLEAN WALL AROUND HAND SINK & FLOORS
DAL-2*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR EMPLOYEES
DAL-3*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FRUIT FLIES
DAL-6*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DISHES IMPROPERLY STORED ON FLOOR by hand sink
DAL-8*43 Light bulbs, light shields provided−2
REPAIR LIGHTS IN KITCHEN

Base deductions−22 pts

May 21

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
S. Chicken 46.9 (WIC), Streak 45.0, C. Mushroom 61.8F ( WIC) & S. TOMATOES 44.0 & S. CHICKEN 42.5F (RICs)
DAL-8*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS -DEEP CLEAN ALL FOOD CONTACT SURFACES
DAL-9*14 When to wash hands as often as necessary during prep−5
OBSERVED EMPLOYEES HANDLING PERSONAL ITEMS AND FAIL TO WASH HANDS
DAL-13*18 Toxic items stored above food/utensils−5
TOXICS ITEMS STORED ABOVE DISHES
DAL-15*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD

Basic (10)

−20 pts

DAL-1*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & RESEAL AROUND BACK DOORS
DAL-2*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
CERTIFY ALL STAFF
DAL-4*32 Damaged Equipment−2
REPLACE PANEL ON VENT HOOD SYSTEM
DAL-5*42 Dirty nonfood contact surfaces−2
CLEAN GASKETS, FRP, WALLS, FLOORS & DOORS
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES
DAL-7*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
S. BUCKETS IMPROPERLY STORE ON FLOOR
DAL-11*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES & FRUIT FLIES
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-14*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS

Base deductions−45 pts

Oct 20

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-4*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-6*19 One Inch Air Gap−5
PROVIDE INCH AIR GAP
DAL-8*02 Cold Hold (41øF/45øF or below)−5
HASH BROWNS 51.4, R. CHICKEN 43.3
DAL-11*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING

Basic (7)

−14 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-3*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-5*39 Cutting surfaces.−2
RESURFACE
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-9*45 Drying Mops-air dry−2
AIR DRY MOP
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, FLOORS ( UNDER AND BEHIND EQUIPMENT ) , GASKETS & DOORS

Base deductions−34 pts

Mar 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items stored above food/utensils−5
S. BUCKET STORED ABOVE & WITH FOOD
DAL-3*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-7*02 Cold Hold (41øF/45øF or below)−5
S. TOMATOES 53.3F, S. CHEESE 48.6, R. CHICKEN 44.0

Basic (5)

−10 pts

DAL-2*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CAN AT HAND SINK
DAL-4*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*32 Maintain in Good Repair−2
RESEAL AROUND ICE BINS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS, GASKETS & FAN VENT COVERS
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & HOLES

Base deductions−25 pts

Aug 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard TCS if date marked exceeds temp & time−5
country gravy, marinara sauce 8/25/2019, ranch 8/23/2019
DAL-5*10 Clean Sight and Touch−5
clean shelves, coolers inside, gaskets

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
clean floor, walls in walk in cooler, floor in the kitchen
DAL-2*39 Store all equipment & utensil covered or inverted−2
invert utensils
DAL-4*43 Light bulbs, light shields provided−2
replace broken light shield, light bulb

Base deductions−16 pts

Feb 19

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*39 Cutting surfaces.−2
cutting boards
DAL-2*43 Light 20 foot : Reach-in cooler−2
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves. microwave, coolers (exterior/interior)
DAL-4*22 Food employees may not care for or handle animals that may be present−2
renew food handler cards and obtain new food handler cards
DAL-5*21 RFSM - Not On Site−2
rfsm certificate expired

Base deductions−10 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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