What is Lover's Egg Roll's health inspection score?

Lover's Egg Roll has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lover's Egg Roll last inspected?

Lover's Egg Roll was last inspected on March 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lover's Egg Roll have?

Lover's Egg Roll has 102 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lover's Egg Roll safe to eat at?

Lover's Egg Roll has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lover's Egg Roll serve?

Lover's Egg Roll serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lover's Egg Roll

Name: Lover's Egg Roll
Address: 2719 MCKINNEY AVE, Dallas, 75204
Rating: 41

2719 MCKINNEY AVE, Dallas

Data may be outdated — inspected 3/28/2023

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0Poor

American•Uptown

Ranked #631 of 747 in UptownBetter than 17% of american restaurants

Stable

10 inspections

Last: Mar 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

2719 MCKINNEY AVE, Dallas, TX 75204

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Violation Timeline

Oct 2019

1 inspections

3 intermediate

3 basic

Oct

Jun 2020

1 inspections

4 intermediate

5 basic

Dec 2020

1 inspections

5 intermediate

7 basic

Dec

Jan 2021

1 inspections

3 intermediate

5 basic

Aug 2021

1 inspections

3 intermediate

12 basic

Aug

Sep 2021

1 inspections

2 intermediate

6 basic

May 2022

1 inspections

4 intermediate

8 basic

May

Aug 2022

1 inspections

4 intermediate

11 basic

Oct 2022

1 inspections

2 intermediate

4 basic

Oct

Mar 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Mar 23

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain proper cold holding temperature for beef product
DAL-3*20 Grease Trap Tickets−5
Provide current grease manifests
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Move sauces away from dish washing machine

Basic (8)

−16 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
DAL-4*21 RFSM - Not On Site−2
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
Thawing beef must be under running water
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Keep doors that lead to the outdoors closed
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
DAL-10*45 Premises shall be maintained in good repair−2
DAL-11*42 Dirty nonfood contact surfaces−2
Clean stains under equipment and corners.

Base deductions−31 pts

Oct 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Stoves soiled with grease. Must be cleaned
DAL-2*18 Toxic items labeling-non original container−5
Sanitizer bottle not labeled with common name

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Chicken buckets in WIC not date marked
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Utensils stored on floor behind bar
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
FLoors under stoves soiled
DAL-6*45 Premises shall be maintained in good repair−2
Damaged floors near kitchen entrance

Base deductions−18 pts

Aug 22

Routine InspectionScore: 73

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Water dripping from WIC cooling unit onto food
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Moist towels used to cover food for days in WIC
DAL-3*14 When to wash hands−5
Employees did not was hands after switching tasks ( touching raw chicken )
DAL-4*10 Clean Sight and Touch−5
Food prep area soiled

Basic (11)

−22 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
Employees missing food handlers ( final warning)
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Food items stored for days no date labels
DAL-7*31 Handwashing lavatory - used for other purpose−2
Dishes in hand wash sink in kitchen
DAL-8*34 Outer openings:closing holes, gaps−2
Rear door has large gap at top
DAL-9*35 Hair Restraints effective−2
Employees did not have hair restraints
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on prep table
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in kitchen and RIC
DAL-12*39 Keep utensils handles upright or protected−2
Utensils with no handles used as scoops
DAL-13*42 Dirty nonfood contact surfaces−2
Cooler gaskets completely soiled / floors soiled
DAL-14*43 Ventilation hood-prevent grease dripping−2
Vent hood dripping grease
DAL-15*21 RFSM - Not On Site−2
Must have register food service manager on site ( final warning )

Base deductions−42 pts

May 22

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-3*03 Food products not maintained at 135øF or above−5
chicken wings 98 F
DAL-5*02 Cold Hold (41øF/45øF or below)−5
raw shrimp 54 F
DAL-9*14 When to wash hands as often as necessary during prep−5
Employee observed not washing hands.
DAL-11*18 Medicines labeled and stored properly−5

Basic (8)

−16 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Top torn off bulk ingredient container (flour).
DAL-2*42 Dirty nonfood contact surfaces−2
Clean exterior of food equipment (heavy build-up). Clean vent hood
DAL-4*40 Reuse of single service articles−2
pickle buckets
DAL-6*45 Premises shall be maintained in good repair−2
Repair condensation dripping in kitchen area.
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-12*21 RFSM - Not On Site−2

Base deductions−36 pts

Sep 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm
DAL-2*14 Hands wash procedures-without soap−5
Employee observed washing hands without soap

Basic (6)

−12 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Missing employee food handlers
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Soup in walk in cooler 3 days no date marking
DAL-5*35 Hair Restraints effective−2
Employee missing hair nets
DAL-6*42 Dirty nonfood contact surfaces−2
Cooler gaskets soiled
DAL-7*43 Light bulbs, light shields provided−2
Missing vent hood light
DAL-8*21 RFSM - Not On Site−2
missing RFSM

Base deductions−22 pts

Aug 21

Routine InspectionScore: 70

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Employee drinks placed in ice machine/ bare handed contact with ice
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw food ( chicken) stored next to cooked foods and vegetables
DAL-3*19 Water & Plumbing in good repair- per code−5
Leaking 3 compartment sink

Basic (12)

−24 pts

DAL-4*21 RFSM - Not On Site−2
Must have RFSM on site during serving hours
DAL-5*22 Accredited food handler certificate - 60 days−2
Employees did not have food handlers after working 1+ years
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Items in walk in cooler and reach in freezer must be labeled and dated
DAL-7*29 Food thermometers provided and accessible−2
Must have food thermometer on location
DAL-8*31 Handwashing lavatory - accessible−2
Cleaning chemical placed in hand sink
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinks on prep counter
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on prep counter and cold hold
DAL-11*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Employee personal items left on prep counter/ food stored on floor
DAL-12*39 Cooking equipment free of encrusted grease−2
Pots, knices and stoves all need to be cleaned
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Floors covered with grease and sticky / walls covered in grease/ soiled prep surfaces / shelves covered in dust and sticky/ ceiling tiles have grease and discolored
DAL-14*43 Ventilation hood-prevent grease dripping−2
Ventilation hood covered in grease
DAL-15*45 Premises shall be maintained in good repair−2
rear door not self closing/ air gap in rear door/ broken floor tiles/ water dripping ut of walk in cooler

Base deductions−39 pts

Jan 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
once cans are open move to a new container bottom of a container sitting directly on sprouts- cross contamination raw chicken boxs used to store cooked chicken -cross contamination
DAL-4*10 Clean Sight and Touch−5
Clean: microwave inside and out mildew and algae in the ice machine ice scoop rice cooker inside and out
DAL-7*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * Rice 120*

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
American Safety Council Food Manager Marcelo Fan Expiration 7-5-23 Must register course with the city of dallas
DAL-2*32 Equipment & Utensils smooth easily cleanable−2
can not store food utensils or line shelves with cardboard can not store utensils on cloth can not store food or utensils in card board boxes unless it is the original box it came in remove protective film from all equipotent must use a food grade plastic bag. no shopping style bags or togo bags
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
can not store utensils in standing water
DAL-6*42 Dirty nonfood contact surfaces−2
clean all grease build up throughout the kitchen and ceiling
DAL-8*45 Lockers to be used to store personal items−2
personal items in condiment container (phone in soy sauce packet container)

Base deductions−25 pts

Dec 20

Routine InspectionScore: 75

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-3*10 Clean Sight and Touch−5
clean rice cooker and rice storage containers
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
chicken next to and above food, cut vegetables raw beef next to and above vegetables and RTE foods
DAL-7*01 Cooling -- within 2 hours, 135-70øF−5
inproper cooling procedures food must be brought from 135 to 70 within 2 hours
DAL-8*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees F or below (or 135 degrees F or above)- food sitting at room temperature. violations marked with *
DAL-12*20 Grease Trap Tickets−5
must have a grease trap ticket within the last 90 days

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
hand sink used as a dump sink
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
can not store food in card bard- vegetables, chips, cooked foods can not store food in plastic bags-must be a food grade container or plastic no card board can be used must be plastic or stainless
DAL-4*42 Nonfood-contact surfaces material−2
clean splash and build up- walkin door
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink above food
DAL-9*39 Keep utensils handles upright or protected−2
can not use a cup as a scoop. must have a handle a handle
DAL-10*21 RFSM - Not On Site−2
must register food manager course with the city od Dallas
DAL-11*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
can not leave product in cans once opened cooked food in raw boneless chicken boxes

Base deductions−39 pts

Jun 20

Routine InspectionScore: 79

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Chicken egg roll at 79F
DAL-4*10 Clean Sight and Touch−5
Interior of microwave
DAL-6*20 Grease Trap Tickets−5
DAL-8*14 When to wash hands as often as necessary during prep−5

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Sauce and pasta in Walk in cooler
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-9*31 Handwashing lavatory - accessible−2

Base deductions−30 pts

Oct 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of pepper and cucumber sitting directly on cabbage. onion container directly on top of carrots - you do not know where the bottom of the containers have been
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw chicken & pork over and next to sauce
DAL-3*10 Clean Sight and Touch−5
clean microwave clean mildew in the ice machine

Basic (3)

−6 pts

DAL-4*31 Handwashing lavatory - accessible−2
hand sink must be accessible at all times- can not be blocked
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
can not store utensils in standing water
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
soiled cloth over rice noodle

Base deductions−21 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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