What is Mike's Chicken's health inspection score?

Mike's Chicken has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mike's Chicken last inspected?

Mike's Chicken was last inspected on July 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mike's Chicken have?

Mike's Chicken has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mike's Chicken safe to eat at?

Mike's Chicken has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mike's Chicken

Name: Mike's Chicken
Address: 4234 MAPLE AVE, Dallas, 75219
Rating: 40

4234 MAPLE AVE, Dallas

Data may be outdated — inspected 7/24/2023

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0Poor

Oak Lawn

Ranked #286 of 311 in Oak Lawn

Stable

10 inspections

Last: Jul 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.5

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

4234 MAPLE AVE, Dallas, TX 75219

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Violation Timeline

Jan 2019

1 inspections

3 basic

Jan

Jul 2019

1 inspections

2 intermediate

Jan 2020

1 inspections

1 intermediate

3 basic

Jan

Jun 2020

1 inspections

3 intermediate

4 basic

Dec 2020

1 inspections

1 intermediate

2 basic

Dec

Jun 2021

1 inspections

1 intermediate

2 basic

Dec 2021

1 inspections

5 intermediate

3 basic

Dec

Jun 2022

1 inspections

3 intermediate

4 basic

Jan 2023

1 inspections

3 intermediate

5 basic

Jan

Jul 2023

1 inspections

1 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
COLD FOOD MUST BE MAINTAINED AT 41F/ BELOW

Basic (9)

−18 pts

DAL-2*27 Cool TCS foods using proper methods−2
OBSERVED FOOD COOLING AT ROOM TEMPERATURE (GREEN BEANS) USE APPROVED METHOD /SHALLOW CONTAINER UNCOVERED
DAL-3*28 Date marking combined ingredients for RTE/ TCS food−2
ALL COOKED RTE FOOD MUST BE DATE STAMPED
DAL-4*29 Sanitizing solutions, testing devices−2
PROVIDE CHEMICAL TEST STRIPS TO CHECK CONCENTRATION - QA SUPPORT
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT USE HAND SINK AS DUMP SINK
DAL-6*33 Rinsing procedures - 3 compartment sink−2
3 COMPARTMENT SINK OBSERVED NOT SET UP CORRECTLY WASH/ RINSE/ SANITIZE
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE EMPLOYEE DRINKS IN A DESIGNATED LOCATION ( NOT OVER FOOD PREP AREAS)
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED PAN OF CHICKEN ON THE FLOOR
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
HEAVY FOOD BUILD UP/ WALL CHICKEN PREP HEAVY BUILD UP OBSERVED ON THE EXTERIOR OF COOKING EQUIPMENT
DAL-10*39 Equipment and Utensils Storage−2
OBSERVED ICE SCOOP STORED ON TOP OF DIRTY ICE MACHINE

Base deductions−23 pts

Jan 23

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Bean 110'f
DAL-5*02 Cold Hold (41øF/45øF or below)−5
chicken: 51'f
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed chicken containers put under the hand sink without cover

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed basket in the hand sin
DAL-4*42 Nonfood-contact surfaces material−2
No towel allow under the containers
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all bean containers
DAL-8*41 Food Label - Bulk food w/ manufatuter labeling−2
Provide label for all flour containers

Base deductions−25 pts

Jun 22

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 Hands wash procedures-without soap−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
chicken: 50'f, 47'f, 46'f Observed chicken boxes on the floor without temp or time control
DAL-7*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket : 0 ppm quat

Basic (4)

−8 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all chicken containers on the floor
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed chicken containers on the floor
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed basket in the hand sink

Base deductions−23 pts

Dec 21

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
cheese 12-02
DAL-4*15 Contact RTE Products w/ Bare Hands−5
bare hand contact with the biscuit
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store with produce
DAL-6*02 Cold Hold (41øF/45øF or below)−5
chicken 47'f cole slaw 51'f
DAL-8*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket 0 ppm quat

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
No towel allow under the containers, utensils.
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed basket, utensils in the hand sink
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−31 pts

Jun 21

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
observed boxes of chicken on the floor without tempt or time control

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the cooler
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed basket in the hand sink

Base deductions−9 pts

Dec 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs and cabbages

Basic (2)

−4 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cotainers
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food container

Base deductions−9 pts

Jun 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cole slaw 78'f
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm quat
DAL-3*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed sanitizer bucket in the hhand sink
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep chicken box above floor 6 in

Base deductions−23 pts

Jan 20

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to cabbages

Basic (3)

−6 pts

DAL-2*22 Handlers-Certificate Not On Site−2
expired food handler card
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in ric
DAL-4*31 Handwashing lavatory - used for other purpose−2
sanitizer bucket in hand sink

Base deductions−11 pts

Jul 19

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
BUTTERMILK 56 DEGREE RECOMMEND TIME AS HEALTH CONTROL
DAL-2*19 Hand sink water temperature below 110'F−5
HAND SINK LESS THAN 110 DEGREE F

Base deductions−10 pts

Jan 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Package integrity−2
DENTED CAN ON SHELF WITH NON DENTED, BAKED BEANS- COS
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVE PERSONAL DRINK WITH NO LID-COS
DAL-3*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD

Base deductions−6 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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