What is Jj's Cafe Breakfast & Lunch's health inspection score?

Jj's Cafe Breakfast & Lunch has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jj's Cafe Breakfast & Lunch last inspected?

Jj's Cafe Breakfast & Lunch was last inspected on January 17, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jj's Cafe Breakfast & Lunch have?

Jj's Cafe Breakfast & Lunch has 58 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jj's Cafe Breakfast & Lunch safe to eat at?

Jj's Cafe Breakfast & Lunch has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jj's Cafe Breakfast & Lunch serve?

Jj's Cafe Breakfast & Lunch serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jj's Cafe Breakfast & Lunch

Name: Jj's Cafe Breakfast & Lunch
Address: 10233 E NORTHWEST HWY #434, Dallas, 75238
Rating: 62

10233 E NORTHWEST HWY #434, Dallas

Data may be outdated — inspected 1/17/2024

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0Fair

Cafe•Dallas

Better than 40% of cafe restaurants

Stable

10 inspections

Last: Jan 17, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

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

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

10233 E NORTHWEST HWY #434, Dallas, TX 75238

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Violation Timeline

Jan 2020

1 inspections

3 intermediate

3 basic

Jan

Jul 2020

1 inspections

2 intermediate

3 basic

Jan 2021

1 inspections

1 intermediate

1 basic

Jan

Jul 2021

1 inspections

2 intermediate

2 basic

Jan 2022

1 inspections

2 intermediate

2 basic

Jan

Oct 2022

1 inspections

5 intermediate

8 basic

Nov 2022

1 inspections

4 intermediate

10 basic

Nov

Dec 2022

1 inspections

2 intermediate

1 basic

Jun 2023

1 inspections

4 basic

Jun

Jan 2024

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Chlorine bucket at 200 ppm, too toxic for food.

Basic (2)

−4 pts

DAL-2*37 Food storage, prohibited areas under other sources−2
Cannot put food on trash can.
DAL-3*39 Keep utensils handles upright or protected−2
Keep all handles up.

Base deductions−9 pts

Jun 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*24 Food packaged in a establishment, shall be labeled as specified in law−2
Labels must be on packaged or canned food, no label.
DAL-2*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.
DAL-3*47 Handwashing signage−2
Need hand washing sign at bathroom hand sink.
DAL-4*22 Accredited food handler certificate - 60 days−2
No food handlers for all employees.

Base deductions−8 pts

Dec 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Bell peppers and onions 51.3, too high 2 days ago.
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Quat bucket 10 ppm, too low.

Basic (1)

−2 pts

DAL-2*39 Keep utensils handles upright or protected−2
Keep all handles up.

Base deductions−12 pts

Nov 22

Routine InspectionScore: 75

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Salsa 46, sour cream 47.5, too high. Must discard past 4 hours already.
DAL-2*03 Food products not maintained at 135øF or above−5
hamburger patty 129, chicken 123, too low. Must discard past 4 hours already.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Expired 1% milk and bagels.
DAL-10*18 Use toxic according to manufacturer direction−5
Chlorine bucket too high at 200 ppm.

Basic (10)

−20 pts

DAL-4*29 Food thermometers provided and accessible−2
Need thermometer in RIC.
DAL-5*22 No unnecessary personnel allowed in food prep area−2
No unauthorized persons can be in dry storage area.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean inside RIC and bathroom.
DAL-7*43 Light - 50 foot : Food and utensils area−2
Need light above food prep table.
DAL-8*45 Premises shall be maintained in good repair−2
Fix tile, re-grout.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-11*32 Nonfood surfaces-design to be cleaned easily−2
Can not have cardboard or foil for storage, not approved material.
DAL-12*39 Utensils, single serve items 6 inches off - floor−2
Can not store single serve utensils on the floor, must be at least 6 inches above the floor.
DAL-13*37 Food storage, prohibited areas under other sources−2
Food in dry storage area stored on cardboard.
DAL-14*35 Hair Restraints effective−2
No hair net observed on cook.

Base deductions−40 pts

Oct 22

Routine InspectionScore: 75

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding jalepenos 50.5, tomatoes 45.1, bell peppers 45.3, grapes47.
DAL-2*03 Food products not maintained at 135øF or above−5
Improper hot holding cooked potatoes 130.5.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Expired food bagels from June 2022 and cheddar broccoli rice from 2021.
DAL-4*10 Clean Sight and Touch−5
Dirty can opener blade, mold inside ice machine.
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine bucket at 300 ppm (too toxic).

Basic (8)

−16 pts

DAL-6*21 RFSM - Not On Site−2
No RFSM for manager on duty, need for every shift.
DAL-7*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Expired food date mark from 10-9-2022.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Cannot leave out wet wiping cloths, must stay in sanitizer buckets.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food on the floor, must be at least 6 inches above the floor.
DAL-11*39 Store all equipment & utensil covered or inverted−2
Invert all utensils (plates/trays).
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty ceiling above single serve utensils in food storage room, clean floors, RIC shelves, dry storage shelves, RIC, outside of RIC.
DAL-13*45 Premises shall be maintained in good repair−2
Big holes in ceiling in dry storage, and above chemical storage. Broken counter tile.

Base deductions−41 pts

Jan 22

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
thoroughly clean and sanitize the ice machine-bacteria accumulation on the inside of the ice machine
DAL-4*19 Water & Plumbing in good repair- per code−5
leaking pipe under the three compartment sink

Basic (2)

−4 pts

DAL-2*32 Damaged Equipment−2
walk in cooler gasket needs to be replaced to ensure the internal temperature is at 41 degrees F or below.
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
the walk in cooler door has a gasket that is coming apart and letting in hot air. The temperature is above 41 degrees F because of the gasket.

Base deductions−14 pts

Jul 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw bacon stored on the top shelf inside the reach in cooler
DAL-4*02 Cold Hold (41øF/45øF or below)−5
raw eggs - 52 degrees F; ham-55 degrees F; refried beans 55 degrees F

Basic (2)

−4 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
cloth towel underneath a cutting board
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
the walk in cooler is measuring 52-55 degrees F; food was immediately discarded by the PIC. A technician was called to inspect the fridge asap. I will return within 24 hours to check. In the meantime, any phf must be transferred to a fully functional fridge.

Base deductions−14 pts

Jan 21

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
clean and sanitize the soda nozzles ; thoroughly clean the inside of the ice machine-pink bacteria observed

Basic (1)

−2 pts

DAL-1*32 Damaged Equipment−2
replace air gaskets inside the reach in cooler next to the coffee pots

Base deductions−7 pts

Jul 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*15 Contact RTE Products w/ Bare Hands−5
observed an employee preparing a dessert without wearing gloves
DAL-5*18 Toxic items labeling-non original container−5
label every spray bottle

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
stored underneath a cutting board
DAL-2*34 Pest control-routine inspections for−2
records needed on site
DAL-4*28 Do not exceed manuf. use by date−2
milk with a date of 7/17/20

Base deductions−16 pts

Jan 20

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket measured at 100 ppm; needs to be at 50 ppm
DAL-2*02 Cold Hold (41øF/45øF or below)−5
2% milk measured at 48 degrees F
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored on the top shelf adjacent to cups of butter inside a reach in cooler

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
store in the sanitizer bucket
DAL-4*32 Damaged Equipment−2
replace the broken air gaskets in the reach in cooler
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was measure at 47 degrees F; the thermostat was immediately adjusted to reach the required setting of 41 degrees F

Base deductions−21 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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