What is Italia Express's health inspection score?

Italia Express has a SafeDine safety score of 37 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 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Italia Express have?

Italia Express has 83 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 37/100, 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: 4000 CEDAR SPRINGS RD #A, Dallas, 75219
Rating: 37

4000 CEDAR SPRINGS RD #A, Dallas

Data may be outdated — inspected 6/6/2023

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0Poor

Italian•Oak Lawn

Ranked #290 of 311 in Oak LawnBetter than 39% of italian restaurants

Stable

10 inspections

Last: Jun 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-11 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

4000 CEDAR SPRINGS RD #A, Dallas, TX 75219

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

2 basic

Mar

Sep 2019

1 inspections

1 intermediate

8 basic

Feb 2020

1 inspections

4 intermediate

3 basic

Feb

Nov 2020

1 inspections

3 intermediate

4 basic

Apr 2021

1 inspections

4 intermediate

6 basic

Apr

Sep 2021

1 inspections

5 intermediate

10 basic

Oct 2021

1 inspections

1 intermediate

5 basic

Oct

Apr 2022

1 inspections

4 intermediate

4 basic

Dec 2022

1 inspections

4 intermediate

3 basic

Dec

Jun 2023

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*10 Clean Sight and Touch−5
Inside upper panel & interior walls of ice machine observed w/ black mold-like substance accumulation
DAL-7*20 Grease Trap Tickets−5
Service grease trap every 90 days. Maintain manifest on file for location to present upon inspection

Basic (7)

−14 pts

DAL-1*45 Drying Mops-air dry−2
Hang mop when not in use
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Use proper scoops to dispense product in dry ingredient bins
DAL-3*42 Dirty nonfood contact surfaces−2
Fan covers inside WIC observed w/dust accumulation
DAL-4*31 Handwashing lavatory - accessible−2
Maintain hand sinks accessible & utilize for hand wash ONLY-not as a dump sink
DAL-5*47 Handwashing signage−2
Provide proper hand sink signs for all hand sinks
DAL-8*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees not manager certified. Maintain on file at location to present upon inspection
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the clean-up of bodily fluid &/or Bloodborne pathogen spill kit

Base deductions−24 pts

Dec 22

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*20 Grease Trap Tickets−5
DAL-4*10 Clean Sight and Touch−5
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
DAL-7*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*42 Dirty nonfood contact surfaces−2
clean floors, walls, surrundings
DAL-6*39 Store equipment & utensils in a clean, dry place−2

Base deductions−26 pts

Apr 22

Routine InspectionScore: 80

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
meat ball : 125'f
DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the racks in the wic, prep area, food containsers
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cheese: 47'f
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken above raw shrimp

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
Expired Rfsm
DAL-4*32 Damaged Equipment−2
Fix the broken ice machine
DAL-5*31 Handwashing lavatory - accessible−2
Remove the trays, mopping, cleaning tools in front of the hand sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food containers

Base deductions−28 pts

Oct 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
No cold water in kitchen hand wash sink

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - accessible−2
hand sink blocked with dishes ( kitchen )
DAL-3*34 Pest Control−2
House flies in kitchen
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food on floor in walk in cooler
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
Air intake vent soiled
DAL-6*45 Premises shall be maintained in good repair−2
Hole in rear ceiling

Base deductions−15 pts

Sep 21

Routine InspectionScore: 67

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
No records kept on front display pizzas
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Eggs over vegetables/ meat next to shrimp and calamari/ bacon on tomatoes
DAL-3*10 Sanitization after Cleaning−5
Dishwasher at 0ppm sanitizer
DAL-4*14 When to wash hands−5
Employee did not wash hands only used hand sanitizer
DAL-5*18 Toxic items storage adjacent to food/utensils−5
toxic cleaning chemicals next to utensils

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM available
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking on food in walk in cooler
DAL-8*29 Sanitizing solutions, testing devices−2
No sanitizing test strips available
DAL-9*33 Warewashing machines auto. dispense detergents−2
dishwasher unable to dispense sanitizer
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drink next to food items on prep table
DAL-11*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on prep tables
DAL-12*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Employee bags and speakers next to utensils and food items
DAL-13*40 Handle & dispense of cleaned utensils, single-use−2
Single use condiment containers used to scoop cheese
DAL-14*42 Dirty nonfood contact surfaces−2
Cooling unit gaskets and interior or cleaning units soiled/ floors soiled
DAL-15*45 Premises shall be maintained in good repair−2
Broken wall tiles and missing ceiling tile

Base deductions−45 pts

Apr 21

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold holding temps of 41 and below must be maintained for foods.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Cross contamination risk in reach in cooler must be addressed
DAL-3*10 Clean Sight and Touch−5
Ice machine and reach in cooler must be clean to sight and touch
DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw chicken may not be stored above ready to eat foods

Basic (6)

−12 pts

DAL-5*42 Nonfood-contact surfaces material−2
Clean floors and dusty walls by pizza oven
DAL-6*45 Lockers to be used to store personal items−2
DAL-7*40 Reuse of single service articles−2
Plastic bags used to store items in cooler
DAL-8*39 Keep utensils handles upright or protected−2
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
DAL-10*21 RFSM - Not On Site−2

Base deductions−32 pts

Nov 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw ground beef placed on prep above veggies
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Machine tested <10 ppm Cl
DAL-3*18 Toxic items stored above food/utensils−5
OObserved several spray bottles above/next to food items and service items

Basic (4)

−8 pts

DAL-4*31 Handwashing lavatory - accessible−2
Observed items in hand sink
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty walls/shelves
DAL-7*45 Unnecessary articles prohibited−2
Observed personal items above/next to food/service items

Base deductions−23 pts

Feb 20

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RIC 58, BUTTER 55
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
OBSERVED RAW CHICKEN ABOVE VEGGIES

Basic (3)

−6 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*39 Keep utensils handles upright or protected−2
DAL-6*24 Food Labeling- with common name of the food−2
CAKES

Base deductions−26 pts

Sep 19

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean interior of the ice bin

Basic (8)

−16 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Clean inside reach in cooler, the fan inside of it, reach in freezer
DAL-3*34 Pest Control−2
Observed flies
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
Cloths are not to be used under cutting board, corrected on site.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label all bulk food items
DAL-6*43 Light bulbs, light shields provided−2
Change burnt out venthood lights (2 total)
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Clean walls, ceiling,
DAL-8*46 Covered waste receptacle for women's restroom−2
Obtain covered trash receptacle.
DAL-9*47 Other Violations−2
Notification of health report signage indicating current report available.***PROVIDED***

Base deductions−21 pts

Mar 19

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
GRILLED CHICKEN 91, PROVIDE WRITTEN PROCEDURES
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW SHELL EGGS STORED ABOVE RTE MUSHROOMS IN WIC
DAL-3*18 Toxic items labeling-non original container−5

Basic (2)

−4 pts

DAL-4*32 Maintain in Good Repair−2
REPLACE ALL BROKEN GASKETS
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−19 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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