What is Lucky Rice's health inspection score?

Lucky Rice has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lucky Rice last inspected?

Lucky Rice was last inspected on August 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lucky Rice have?

Lucky Rice has 93 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lucky Rice safe to eat at?

Lucky Rice has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lucky Rice

Name: Lucky Rice
Address: 1515 N COCKRELL HILL RD #110, Dallas, 75211
Rating: 42

1515 N COCKRELL HILL RD #110, Dallas

Data may be outdated — inspected 8/8/2023

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0Poor

West Dallas

Declining

10 inspections

Last: Aug 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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

1515 N COCKRELL HILL RD #110, Dallas, TX 75211

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

8 basic

Apr

Sep 2019

1 inspections

2 intermediate

8 basic

Mar 2020

1 inspections

1 intermediate

10 basic

Mar

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

2 intermediate

10 basic

Apr

Oct 2021

1 inspections

3 intermediate

6 basic

Jun 2022

1 inspections

1 intermediate

10 basic

Jun

Jul 2022

1 inspections

1 intermediate

8 basic

Jan 2023

1 inspections

1 intermediate

3 basic

Jan

Aug 2023

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade dirty
DAL-2*18 Restricted use pesticides−5
Do not use unapproved pesticides in restaurant

Basic (8)

−16 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label all containers with their contents
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
Provide/place thermometers in reach-in freezers
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Replace can opener blade
DAL-6*34 Remove dead/trapped pests−2
Remove all dead roaches in boiler room
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not eat in food prep/staging area
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowls/store bowls in bulk ingredients
DAL-9*42 Dirty nonfood contact surfaces−2
Clean encrusted grease on equipment
DAL-10*45 Lockers to be used to store personal items−2
Distinguish/separate personal items

Base deductions−26 pts

Jan 23

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Some food items on hot holding unit observed below 135 F (Beef Broccoli 128 F, Chicken w/ vegetables 98 F) either keep them at 135 F or use time as public safety measure

Basic (3)

−6 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label any small bins by stove with what they are
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Replace/paint wood in reach-in freezer to prevent moisture absorption
DAL-4*42 Dirty nonfood contact surfaces−2
Clean racks in walk-in cooler

Base deductions−11 pts

Jul 22

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Don't store raw eggs above Ready-to-eat food

Basic (8)

−16 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Properly date mark food in walk-in and reach-in coolers
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Place working thermometers in all food holding units
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Used approved materials to fix equipment
DAL-5*36 Cloths in-use for wiping between uses stored−2
Place cloths in sanitizer solution in between uses
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods
DAL-7*42 Dirty nonfood contact surfaces−2
Clean encrusted grease on fryers
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Fix floor boards
DAL-9*39 Equipment in good repair and proper adjustment.−2
Remove all plastic and foil from equipment

Base deductions−21 pts

Jun 22

Routine InspectionScore: 84

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-8*14 When to wash hands as often as necessary during prep−5
No hand washing between tasks more hand washing needed

Basic (10)

−20 pts

DAL-1*27 Cool TCS foods using proper methods−2
Observed cooked chicken cooling at room temperature (at 98 F)
DAL-2*36 Cloths in-use for wiping between uses stored−2
Store wet wiping towels in a sanitizing solution when not used
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking required on cooked ready to eat foods
DAL-4*35 Hair Restraints effective−2
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed in utensils store inside of bulk ingredient bins
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap underneath the back door-properly seal underneath
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Heavy build-up on shelves inside WIC. Detail clean and sanitize to remove build-up on shelves throughout the WIC
DAL-10*21 RFSM - Not On Site−2
No RFSM on site
DAL-11*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Protect food by storing off the (front counter)

Base deductions−25 pts

Oct 21

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed food stored out of room temperature
DAL-7*10 Clean Sight and Touch−5
Detail clean shelves inside of walk in cooler
DAL-8*15 Contact RTE Products w/ Bare Hands−5
Observed employee use bare hands to handle cooked egg rolls

Basic (6)

−12 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed staff eating behind the front counter
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed drinks cooling on the floor / front cashier
DAL-4*42 Ventilation hood systems−2
detail clean the vent hood filters to remove build up
DAL-5*39 Store all equipment & utensil covered or inverted−2
Invert single service when in storage
DAL-6*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained in food safety
DAL-9*34 Pest Control−2
Observed flies throughout the store

Base deductions−27 pts

Apr 21

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-4*18 Equipment and Utensils Multiuse Materials-safe−5
using containers for raw food as cooked food containers must be use approved food containers to avoid cross contamination

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers on all areas must be have date marks on food containers in all areas
DAL-3*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations must be clean and sanitize to avoid cross contamination
DAL-5*35 Outer Clothing, Clean Condition−2
employee not using apron and have contact with dirty cloth must be use appropriate clothing to avoid contamination
DAL-6*45 First Aid−2
empty first aid kit on site must be have complete first aid kit on site
DAL-7*39 Equipment in good repair and proper adjustment.−2
shelving inside WI cooler unit rust and oxidize must be replace or repair to proper condition light shield broken at back area light shields must be replace or repair to proper condition
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
storing food packages and containers at floor level at front area and WI cooler unit must be store 6 inches out the floor level
DAL-9*45 Premises shall be maintained in good repair−2
floors under cooking equipment dirty with soils and grease drippings floors under equipment dirty with soils, grease accumulations and deposits must be clean to avoid cross contamination walls and ceiling in different areas dirty with dust, grease and soils deposits must be clean to avoid cross contamination
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
DAL-11*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with debris, grease drippings and soils accumulations must be clean to avoid cross contamination a/c vents dirty with dust soils and grease accumulations must be clean to avoid cross contamination
DAL-12*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at kitchen areas must be have sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination

Base deductions−30 pts

Oct 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (5)

−10 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
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-6*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils, grease and drippings must be clean to avoid cross contamination
DAL-7*45 First Aid−2
missing first aid kit on site must be have first aid kit on site

Base deductions−20 pts

Mar 20

Routine InspectionScore: 80

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw containers mixed with cooked containers in all areas must be separate cooked from raw food containers

Basic (10)

−20 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
using thank you bags and recycle containers as food containers must be use approved containers as food containers using trash receptacles as food containers must be have approved food containers to avoid chemical contamination
DAL-2*24 Food Labeling- with common name of the food−2
missing labels on all food containers must be have labels on all food containers
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-4*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be repair or replace to proper condition
DAL-5*31 Handwashing lavatory - accessible−2
use hand sink as sanitizer bucket all hand sinks must be use for hand wash only
DAL-6*33 Manual ware washing, sink compartment requirement−2
missing signage on 3c sink must be have wash, rinse and sanitize signs
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease dripping and soils accumulations must be clean to avoid cross contamination
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers missing lids and covers inside cooler units an in front areas must be covered all food containers to avoid cross contamination
DAL-10*29 Sanitizing solutions, testing devices−2
missing sanitize solutions at prep areas must be have sanitizing solutions on all areas 50 ppm chlorine concentration at sanitize bucket
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date or day on all food containers

Base deductions−25 pts

Sep 19

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented cans on rim observed.
DAL-2*10 Clean Sight and Touch−5
Clean shelves inside coolers.

Basic (8)

−16 pts

DAL-3*32 Approved Food Contact Equip.−2
Replace residential freezer and microwave with commercial units.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Flies observed in kitchen.
DAL-5*35 Hair Restraints effective−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-8*42 Dirty nonfood contact surfaces−2
Clean fan covers at WIC.
DAL-9*45 Premises shall be maintained in good repair−2
Patch holes in wall where needed.
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−26 pts

Apr 19

Follow-up InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*19 One Inch Air Gap−5
KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE RAM OF SINK. KEEP THREE COMPARTMENT SINK DRAIN PIPE ONE INCH ABOVE THE FLOOR DRAIN
DAL-7*18 Medicines labeled and stored properly−5
STORE PERSONAL MEDICINE AWAY FROM FOOD AND EQUIPMENT

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
FREEZER, RICE COOKER
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
WARNING! DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
TO ALL COOLERS AND FREEZERS
DAL-5*34 Insect control devices-not over food/food prep−2
REMOVE FLIES TAPES FROM AREA ABOVE FOOD AND EQUIPMENT
DAL-8*39 Keep utensils handles upright or protected−2
SPOONS AND FORKS
DAL-9*32 Approved Food Contact Equip.−2
NO HOME REFRIGERATION UNITS ALLOWED AND REMOVE ALL CARDBOARD USED AS LINER
DAL-10*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK i.e. WIPING CLOTHES

Base deductions−26 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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