What is Inagu's health inspection score?

Inagu has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Inagu last inspected?

Inagu was last inspected on July 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Inagu have?

Inagu has 71 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Inagu safe to eat at?

Inagu has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Inagu

Name: Inagu
Address: 10788 HARRY HINES BLVD #G-10, Dallas, 75220
Rating: 38

10788 HARRY HINES BLVD #G-10, Dallas

Data may be outdated — inspected 7/27/2023

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0Poor

Northwest Dallas

Ranked #356 of 430 in Northwest Dallas

Stable

9 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

35 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

15x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-12 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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10788 HARRY HINES BLVD #G-10, Dallas, TX 75220

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

4 basic

Apr

Nov 2019

1 inspections

3 intermediate

7 basic

Jun 2020

1 inspections

2 intermediate

6 basic

Jun

Dec 2020

1 inspections

3 intermediate

4 basic

Jun 2021

1 inspections

1 intermediate

6 basic

Jun

Dec 2021

1 inspections

1 intermediate

6 basic

Jun 2022

1 inspections

2 intermediate

6 basic

Jun

Dec 2022

1 inspections

2 intermediate

5 basic

Jul 2023

1 inspections

3 intermediate

6 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*10 Clean Sight and Touch−5
ICE MACHINE
DAL-6*19 One Inch Air Gap−5
BETWEEN SINK OUTLETS AND FLOOR DRAIN..
DAL-8*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS BETWEEN TASK SUCH AS AFTER BREAK

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK. REPAIR YOUR SOAP DISPENSER.
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
PREPACKAGED FRUIT CUPS
DAL-3*32 Approved Food Contact Equip.−2
DO NOT USE CARDBOARD BOX AS FOOD CONTAINER.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST A SIGN
DAL-9*21 RFSM - Not On Site−2
EXPIRED.

Base deductions−27 pts

Dec 22

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 CORN SOUP APPROX. 3 GALLONS REASON PRODUCT WAS DESTROYED: OBSERVED CORN SOUP AT 60'F AFTER ONE NIGHT OF COOLING. DISPOSITION: PERSON IN CHARGE POUR IT IN THE DRAIN. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consump
DAL-6*10 Clean Sight and Touch−5
CLEAN INTERIOR OF ICE MACHINE

Basic (5)

−10 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST'.
DAL-3*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF WASH , RINSE AND SANITIZER.
DAL-4*32 Approved Food Contact Equip.−2
NO PRODUCTS STORED IN OPENED CAN ALLOWED
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL FRUIT CUPS
DAL-7*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

Base deductions−20 pts

Jun 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
STORE ALL CHEMICAL IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
DAL-7*10 Clean Sight and Touch−5
ICE MACHINE

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*47 Conditions of Permit-in use of food equipment−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-4*39 Keep utensils handles upright or protected−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Dec 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*15 Bare hands contact with ready-to-eat foods−5
NO BARE HANDS CONTACT WITH READY TO EAT FOOD ALLOWED, USE TONG OR GLOVES.

Basic (6)

−12 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
PROVIDE LABEL TO ALL CUSTOMER SELF SERVE PREPACKAGED FRUIT AND DESSERT CUPS
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-3*33 Rinsing procedures - 3 compartment sink−2
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN FOR IT.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-7*34 Pest Control−2
OBSERVED ONE ROACH NEAR HAND SINK.

Base deductions−17 pts

Jun 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK FOOD PRODUCTS CORRECTLY WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-6*31 Handwashing lavatory - used for other purpose−2
DO NOT USE HAND SINK FOR ANY OTHER PURPOSE, USE IT FOR HAND WASH ONLY.

Base deductions−17 pts

Dec 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*19 No Hot Water / Water heater 50 gallon min.−5
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER BETWEEN 50-100 PPM, TESTED AT 10 PPM.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
PORK 50'F, DO NOT STORE HOT ITEMS IN COOLER WHICH WILL CAUSE FOOD TEMPERATURE TO RISE.

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP DRINK ON FOOD PREP. TABLE.
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN, "A personal copy of the most recent establishment inspection report is available upon request ."
DAL-4*39 Keep utensils handles upright or protected−2
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
COOL HOT ITEMS IN ICED WATER INSTEAD IN COOLER.

Base deductions−23 pts

Jun 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-5*02 Cold Hold (41øF/45øF or below)−5
SHRIMP SALAD 47'F, SHRIMP 47'F, CHICKEN NUGGETS 47, BEEF 47'F

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
NONE ON SITE
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
CONTINUE EXTERMINATION AS NEEDED. OBSERVED ROACHES ON WALL
DAL-4*38 Thawing. under running water criteria - water velocity−2
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE .
DAL-6*31 Handwashing lavatory - used for other purpose−2
DAL-7*45 First Aid−2
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST SIGN "A copy of the most recent establishment inspection report is available upon request".

Base deductions−22 pts

Nov 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored above rte food
DAL-8*10 Clean Sight and Touch−5
clean ice machine
DAL-9*14 Gloves single use−5
change gloves when you change a task

Basic (7)

−14 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*35 Hair Restraints effective−2
hair must be covered
DAL-4*40 Reuse of single service articles−2
do not reuse single use articles
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
provide written procedure for vomiting/diarrhea event
DAL-6*22 Handlers-Certificate Not On Site−2
food handler certificate missing
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−29 pts

Apr 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Marinating pork skin held at 79.5 degrees with a refrigeration source Cut fruit held on ice not in ice at 64.5 degrees Pico de gallo held at 52.9 degrees - top of the point of usage refeigerator
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing slution
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Cooked peppers cooled on the counter at 117.1 degrees without a refrigeration source Cooked pork skin cooling at 110.3 degrees cooling on the counter without a refrigeration source Cooked soup cooked soup at 103.3 degrees cooling on the counter without a refrigeration source

Basic (4)

−8 pts

DAL-1*31 Hand sinks: number installed for convenient use−2
DAL-6*39 Store all equipment & utensil covered or inverted−2
DAL-7*40 Reuse of single service articles−2
DAL-8*33 Warewashing sinks and drain boards, self-draining.−2

Base deductions−28 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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