What is Neuhaus's health inspection score?

Neuhaus has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Neuhaus last inspected?

Neuhaus was last inspected on January 25, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Neuhaus have?

Neuhaus has 48 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Neuhaus safe to eat at?

Neuhaus has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Neuhaus

Name: Neuhaus
Address: 5959 ROYAL LN #626, Dallas, 75230
Rating: 69

5959 ROYAL LN #626, Dallas

Data may be outdated — inspected 1/25/2024

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0Fair

North Dallas

Ranked #124 of 566 in North Dallas

Stable

10 inspections

Last: Jan 25, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 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

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5959 ROYAL LN #626, Dallas, TX 75230

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

4 basic

Apr

Oct 2019

1 inspections

1 intermediate

2 basic

Apr 2020

1 inspections

5 basic

Apr

Oct 2020

1 inspections

2 intermediate

2 basic

Apr 2021

1 inspections

1 intermediate

5 basic

Apr

Nov 2021

1 inspections

4 intermediate

5 basic

Jun 2022

1 inspections

2 intermediate

4 basic

Jun

Jan 2023

1 inspections

1 intermediate

3 basic

Jul 2023

1 inspections

1 basic

Jul

Jan 2024

1 inspections

2 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Nonfood-contact surfaces material−2
clean interior reach in freezer
DAL-2*38 Thawing. under running water criteria−2
unapproved thawing method (has to be under running water)

Base deductions−4 pts

Jul 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*41 Food Labeling - Bulk Food w/ Card or Sign−2
label squeeze bottles with common name

Base deductions−2 pts

Jan 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store ready to eat foods above raw

Basic (3)

−6 pts

DAL-2*32 Maintain in Good Repair−2
Taped frying pan handle
DAL-3*42 Dirty nonfood contact surfaces−2
Clean equipment
DAL-4*45 Premises shall be maintained in good repair−2
Ceilings need repair

Base deductions−11 pts

Jun 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine solution concentration observed at 0ppm
DAL-5*10 Clean Sight and Touch−5
Interior of reach in cooler

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
Cooler gaskets
DAL-4*39 Equipment in good repair and proper adjustment.−2
leak inside reach in cooler
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−18 pts

Nov 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-3*12 Gloves Single Use−5
DAL-6*14 When to wash hands before donning new gloves−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Eggs stored over butter

Basic (5)

−10 pts

DAL-2*22 Washing hands only at a designated hand sink−2
Do not wash hands in a prep sink.
DAL-4*37 Food, utensils & equip under other sources−2
Ice scoop handle in ice
DAL-5*31 Handwashing lavatory - used for other purpose−2
DAL-8*47 Handler-Certificate Not on site−2
Everyone that preps/serves food
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−30 pts

Apr 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Dish machine sanitizer conc. observed at 5ppm

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*37 Food, utensils & equip under other sources−2
Ice scoop handle in ice
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*45 Premises free of litter−2
Remove card boxes from back of establishment
DAL-6*44 Trash can provided for papertowel waste−2

Base deductions−15 pts

Oct 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw fish over cooked food items in freezer

Basic (2)

−4 pts

DAL-2*44 Trash can provided for papertowel waste−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−14 pts

Apr 20

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
Clean spill on the floor
DAL-2*31 Handwashing lavatory - used for other purpose−2
Do not store bread on hand sink
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*37 Food storage, prohibited areas under other sources−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−10 pts

Oct 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not grapes over raw eggs in reach in cooler

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*44 Trash can provided for papertowel waste−2

Base deductions−9 pts

Apr 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over grapes in reach in cooler
DAL-4*18 Equipment and Utensils Multiuse Materials-safe−5
Do not use cloth as a food equipment. Cloth use for storing pasta
DAL-6*14 Gloves single use−5
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine sanitizer at dish machine observed at 5ppm

Basic (4)

−8 pts

DAL-1*37 Food storage, prohibited areas under other sources−2
Ice scoop handle stored in ice
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−28 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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