What is Italia Express's health inspection score?

Italia Express 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 Italia Express last inspected?

Italia Express was last inspected on June 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Italia Express have?

Italia Express has 62 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Italia Express safe to eat at?

Italia Express 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 Italia Express serve?

Italia Express serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Italia Express

Name: Italia Express
Address: 111 CONTINENTAL AVE STE #300, Dallas, 75207
Rating: 45

111 CONTINENTAL AVE STE #300, Dallas

Data may be outdated — inspected 6/5/2023

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0Poor

Italian•Design District

Ranked #337 of 422 in Design DistrictBetter than 59% of italian restaurants

Stable

10 inspections

Last: Jun 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

37 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

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

-12 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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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111 CONTINENTAL AVE STE #300, Dallas, TX 75207

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

5 basic

Dec

Aug 2019

1 inspections

2 intermediate

1 basic

Jan 2020

1 inspections

3 intermediate

3 basic

Jan

May 2020

1 inspections

2 intermediate

4 basic

Nov 2020

1 inspections

4 intermediate

3 basic

Nov

Jun 2021

1 inspections

3 intermediate

3 basic

Dec 2021

1 inspections

2 intermediate

6 basic

Dec

Jun 2022

1 inspections

4 intermediate

1 basic

Dec 2022

1 inspections

3 intermediate

3 basic

Dec

Jun 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Must provide the time cooked RTE will be out of temperature (stromboli\pizza) etc
DAL-4*18 Restricted use pesticides−5
Raid is not for commercial use/label all chemicals

Basic (4)

−8 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Detail clean vent-a hood filters
DAL-3*45 Premises shall be maintained in good repair−2
Repair damaged water hose at 3 sink
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed in use small cups in dry ingredients
DAL-6*32 Damaged Equipment−2
Replace damaged cutting board (oven)

Base deductions−18 pts

Dec 22

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the ric, prep area
DAL-4*03 Food products not maintained at 135øF or above−5
grill chicken: 124'f
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed the bowl on the croutone

Basic (3)

−6 pts

DAL-2*41 Food Labeling - Bulk Food w/ Card or Sign−2
Provide label for the squeeze bottles
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the ham
DAL-5*36 Cloths in-use for wiping between uses stored−2
Keep the towel in sanitizer bucket between use

Base deductions−21 pts

Jun 22

Routine InspectionScore: 87

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the coolers and wic
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*12 Gloves Single Use−5
1 gloves for 1 task
DAL-4*03 Food products not maintained at 135øF or above−5
chicken 100'f

Basic (1)

−2 pts

DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Dec 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*20 Grease Trap Tickets−5
Provide grease trap cleaning
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for the coolers, shelves, food containers

Basic (6)

−12 pts

DAL-1*41 Food Labeling - Bulk Food w/ Card or Sign−2
Provide label for all cake pacakages
DAL-2*35 Hair Restraints effective−2
All employees who working with the food must have hat or hair net
DAL-3*32 Damaged Equipment−2
Replace the gas kit for the wic
DAL-6*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-7*31 Individual, disposable towels−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for Lettuce, chicken wing,

Base deductions−22 pts

Jun 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the food containers, coolers and prep area
DAL-5*02 Cold Hold (41øF/45øF or below)−5
grill chicken 81'f cheese 49'f mushroom 48'f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to salad

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
keep sanitizer bucket off the floor
DAL-4*32 Damaged Equipment−2
the cooler is not working properly

Base deductions−21 pts

Nov 20

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheeee: 55'f, mushroom 47'f, meat ball 48'f
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
chicken expired on 11/01, 11/06
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to lettuce
DAL-5*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers in wic
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

May 20

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
salad
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to tomato

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking all foods in ric
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Jan 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
onion 57'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to meat
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (3)

−6 pts

DAL-3*47 Other Violations−2
no togo cup allow to use as a scoop
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
salad, shrimp, pepperoni

Base deductions−21 pts

Aug 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*11 Distressed merchandise, segregation and location−5
2 LARGE DENTED CANS
DAL-3*20 Grease Trap Tickets−5

Basic (1)

−2 pts

DAL-2*35 Hair Restraints effective−2

Base deductions−12 pts

Dec 18

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Sanitization after Cleaning−5
Employee observed coming out of dish pit area with container dripping water. No sanitizing solution was prepared at the time.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket near front service counter tested at less than 50ppm. Please standardize the process by which sanitizer is made. Once a reliable method of generating sanitizer is developed, audit sanitizing solutions for effective concentration. Please read manufacturer's directions on bleach bottle. If brands are changed, then a new ratio of chlorine may be required.
DAL-6*18 Equipment and Utensils Multiuse Materials-safe−5
Kitchen scale not easily cleanable. Surfaces are rough and pitted.
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
Two dented cans on can rack.

Basic (5)

−10 pts

DAL-2*21 Demonstrateion of knowledge by PIC−2
Staff misstated the process by which dishes and utensils are washed, rinsed, sanitized, and air dried.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking inconsistent in walk in cooler.
DAL-5*41 Food storage containers, identified with common name of food.−2
Foods stored in non-original containers should be labeled with the common name of the food.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Return air for air conditioning system shows buildup of dust and lint.
DAL-8*34 Remove dead/trapped pests−2
Dead insects observed in light shields.

Base deductions−30 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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