What is Lakewood Landing's health inspection score?

Lakewood Landing has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lakewood Landing last inspected?

Lakewood Landing was last inspected on September 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lakewood Landing have?

Lakewood Landing has 53 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lakewood Landing safe to eat at?

Lakewood Landing has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lakewood Landing

Name: Lakewood Landing
Address: 5818 LIVE OAK ST, Dallas, 75214
Rating: 61

5818 LIVE OAK ST, Dallas

Data may be outdated — inspected 9/9/2023

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0Fair

Lakewood

Improving

8 inspections

Last: Sep 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

+6 pts

Latest

100% weight

2nd

60% 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

5818 LIVE OAK ST, Dallas, TX 75214

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

7 basic

Apr

Dec 2019

1 inspections

5 intermediate

6 basic

Jan 2020

1 inspections

1 intermediate

3 basic

Jan

Sep 2020

1 inspections

3 intermediate

7 basic

Oct 2020

1 inspections

4 basic

Oct

Mar 2022

1 inspections

3 intermediate

3 basic

Feb 2023

1 inspections

2 intermediate

2 basic

Feb

Sep 2023

1 inspections

4 basic

Inspection History

8 records on file

6 Routine2 Follow-up

Sep 23

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
RENEW EXPIRED FOOD MANAGER CERTIFICATE
DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE QUAT TEST STRIPS TO TEST CONCENTRATION AT 3 COMP SINK
DAL-3*34 Outer openings:closing holes, gaps−2
SEAL BACK DOOR PROPERLY , GAPS OBSERVED ON BOTTOM & SIDES OF DOOR
DAL-4*45 Drying Mops-air dry−2
HANG MOP WHEN NOT IN USE

Base deductions−8 pts

Feb 23

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine and under/on grill
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix water handel on hand sink

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
Re new RFSM with City of Dallas
DAL-4*45 Premises shall be maintained in good repair−2
Replace/fix light in WIF

Base deductions−14 pts

Mar 22

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken found at 45'f, keep at 41'f or lower
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix hand sink and cold water at bar
DAL-3*20 Grease Trap Tickets−5
Keep grease trap tickets on hand

Basic (3)

−6 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Fix space at bottom of back door
DAL-5*42 Dirty nonfood contact surfaces−2
Clean next to grill
DAL-6*45 Premises shall be maintained in good repair−2
Replace light

Base deductions−21 pts

Oct 20

Follow-up InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters dirty with soils and grease acummulation vent hood filters must be clean
DAL-2*39 Cooking equipment free of encrusted grease−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling with spills and drippings must be clean to avoid cross contamination
DAL-4*29 Food thermometers provided and accessible−2

Base deductions−8 pts

Sep 20

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-7*12 A food employee or conditional employee shall report to PIC the information as specified under (−5
missing employee health policies and procedures
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty inside with stagnant water, soils and food debris must be clean to avoid cross contamination
DAL-10*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
lights on kitchen area not working properly must be replace or repair to proper condition doors frames with gaps must be repair or replace to avoid pest harboring floors in kitchen area with rough surfaces and cracks floors inside kitchen area must be have smooth surfaces and easy to clean floors to avoid contamination
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floor under equipment dirty with grease accumulations and soils deposits must be clean to avoid contamination
DAL-3*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils and grease deposits must be clean to avoid cross contamination
DAL-6*34 Outer openings:closing holes, gaps−2
exit doors in all areas with gaps between frames and door must be closed all gaps in all doors to avoid pest harboring holes on men restroom around water tubing must be closed all holes in all areas to avoid cross contamination
DAL-8*43 Ventilation hood-prevent grease dripping−2
vent hood filters and vent hood dirty with soils deposits, grease drippings and spills accumulations must be clean to avoid cross contamination

Base deductions−29 pts

Jan 20

Follow-up InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW SHELLED EGGS OVER JALEPENOS IN RIC

Basic (3)

−6 pts

DAL-1*37 Beverage tubing and cold-plate beverage cooling−2
AT
DAL-2*21 RFSM - Not On Site−2
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BACK DOOR

Base deductions−11 pts

Dec 19

Routine InspectionScore: 77

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
ICE GUARD AT ICE MACHINE
DAL-4*19 Hand sink water temperature below 110'F−5
69 DEGREE F AT HAND SINK ( FOLLOW UP REQUIRED)
DAL-8*18 Toxic items stored above food/utensils−5
TOXIC ITEMS STORED ABOVE FOOD ITEMS ON SHELF
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
PAR COOKED CHICKEN OVER CUT VEGETABLES
DAL-11*02 Cold Hold (41øF/45øF or below)−5
SHREDDED CHEESE 60 DEGREE F, CHICKEN 55 DEGREE F (VOLUNTARY DEST

Basic (6)

−12 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
AMBIENT TEMP IN OPEN TOP COOLER 45 DEGREE F + 55 DEGREE F
DAL-3*21 RFSM - Not On Site−2
DAL-5*31 Individual, disposable towels−2
DAL-6*37 Beverage tubing and cold-plate beverage cooling−2
DAL-7*47 Handwashing signage−2
AT HAND SINK
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BACK DOOR

Base deductions−37 pts

Apr 19

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*10 Clean Sight and Touch−5
clean the bottom of the coolers algae in ice machine
DAL-8*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw meat next to sour cream and milk
DAL-9*15 Bare hands contact with ready-to-eat foods−5
bare hand contact with RTE food

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drink on a prep table
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
soiled
DAL-3*42 Dirty nonfood contact surfaces−2
clean spice table clean the dust on the ceilings and walls splash
DAL-4*45 Premises shall be maintained in good repair−2
exposed ceiling around vent a hood
DAL-5*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
seal the back door to prevent entrance of pests
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
CAN NOT HAVE DUCT TAPE ON SPICE SHAKER THERE IS NO WAY TO SANITIZE
DAL-10*47 Handwashing signage−2
designate hand washing sink with " hand washing only" sign

Base deductions−29 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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