What is Mr. Wong's Chicken & Rice's health inspection score?

Mr. Wong's Chicken & Rice has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. Wong's Chicken & Rice last inspected?

Mr. Wong's Chicken & Rice was last inspected on October 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. Wong's Chicken & Rice have?

Mr. Wong's Chicken & Rice has 51 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. Wong's Chicken & Rice safe to eat at?

Mr. Wong's Chicken & Rice has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mr. Wong's Chicken & Rice

Name: Mr. Wong's Chicken & Rice
Address: 2848 W NORTHWEST HWY, Dallas, 75220
Rating: 57

2848 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 10/21/2023

▲Improving

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0Fair

Northwest Dallas

Ranked #206 of 430 in Northwest Dallas

Improving

9 inspections

Last: Oct 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

+12 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

2848 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

8 basic

Feb

Jul 2019

1 inspections

3 intermediate

8 basic

Feb 2020

1 inspections

1 intermediate

3 basic

Feb

Aug 2020

1 inspections

2 intermediate

2 basic

Mar 2021

1 inspections

1 intermediate

4 basic

Mar

Sep 2021

1 inspections

3 basic

Mar 2022

1 inspections

3 basic

Mar

Mar 2023

1 inspections

3 intermediate

4 basic

Oct 2023

1 inspections

1 intermediate

3 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 A chemical sanitizer used: contact times criteria−5
SANITIZER BUCKETS RECORDS 0PM

Basic (3)

−6 pts

DAL-2*32 Maintain in Good Repair−2
REPLACE BROKEN GASKETS IN KITCHEN COOLER
DAL-3*47 Other Violations−2
SIGN OR LATEST INSPECTION REPORT NOT PUBLICLY DISPLAYED
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−11 pts

Mar 23

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked shrimp @ 46.6 F in RIC
DAL-2*10 Clean Sight and Touch−5
Clean moldy ice machine from inside and inside dirty microwave
DAL-3*18 Toxic items used according to law−5
Observed sanitizing compartment of 3-comp sink @ >200ppm CL. Keep concentration between 50-100 ppm

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*34 Pest control-routine inspections for−2
Observed cockroaches by 3-compartment sink
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair broken RIc in kitchen
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean WIF floor (ice build-up)

Base deductions−23 pts

Mar 22

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark food products. Name, prep date, expiration date.
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
Observed box of container lids stored on the floor.
DAL-3*45 Premises shall be maintained in good repair−2
Observed broken floor tiles near back door.

Base deductions−6 pts

Sep 21

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*34 Outer openings:closing holes, gaps−2
seal all outer perimeters - back door gaps on left side
DAL-2*47 Other Violations−2
hang mop or store inverted when not in use
DAL-3*45 Premises shall be maintained in good repair−2
Replace broken / missing covering along wall next to RIF

Base deductions−6 pts

Mar 21

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed rice next to raw chicken

Basic (4)

−8 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in product
DAL-3*41 Food storage containers, identified with common name of food.−2
Observed dry ingredients not all labeled
DAL-4*45 Premises shall be maintained in good repair−2
Observed hole in wall behind ice machine, broken tiles in back area.
DAL-5*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom

Base deductions−13 pts

Aug 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Observed not sanitizing cookware after washing, rinsing
DAL-2*14 When to wash−5
Observed not washing hands and changing gloves between cleaning and food handling

Basic (2)

−4 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not keep utensils in cold water between use.Can be kept on sanitized surface if sanitized frequently
DAL-4*45 Premises shall be maintained in good repair−2
Repair floor in back area

Base deductions−14 pts

Feb 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−11 pts

Jul 19

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over sauce.
DAL-2*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Observes dishes not being sanitized properly. Wash with soap, rinse off soap, and let sanitizer come into contact for 7 seconds, then air dry.
DAL-3*18 Toxic items stored above food/utensils−5
Observed degreaser and cleaning wipes over food.

Basic (8)

−16 pts

DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed broken, chipped shelf liners with sharp edges.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Observed door gap at bottom of back door.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Keep wiping cloths in sanitizer bucket.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in RIC
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair gaskets on RIC's.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label bulk containers with common name of food.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor in back storage (especially behind and under shelves).
DAL-11*45 Premises shall be maintained in good repair−2
Repair tiles in back storage area.

Base deductions−31 pts

Feb 19

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicken must be maintained at the correct temp 41 'f or below
DAL-3*14 When to wash hands before donning new gloves−5
staff must wash hands between tasks or every contamination

Basic (8)

−16 pts

DAL-2*27 Cool TCS foods using ice as an ingredient−2
beef and chicken observed cooling incorrectly. Ice machine surround the entive container in the ice uncorrected
DAL-4*47 Other Violations−2
recommend that staff prepare food in small batches
DAL-5*33 Rinsing procedure - alternative manual warewashing−2
observed food staff just rinse off mixing bowl must wash/rinse/sanitize all dishes
DAL-6*39 Store equipment & utensils - avoid contamination−2
observed utensils in dirty water in a container must change out as often as needed
DAL-7*34 Outer openings:closing holes, gaps−2
replace damaged weather stripping at back door
DAL-8*32 Equipment & Utensils withstand repeated warewashin−2
do not reuse single use containers (duck sauces for food storage) store food inside food grade container
DAL-9*42 Dirty nonfood contact surfaces−2
clean dirty vent hood as often as needed (ie underneath rice)
DAL-10*21 RFSM - Not On Site−2
must be register food service manager

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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