What is New Buffet's health inspection score?

New Buffet has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Buffet last inspected?

New Buffet was last inspected on December 11, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Buffet have?

New Buffet has 34 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Buffet safe to eat at?

New Buffet has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does New Buffet serve?

New Buffet serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New Buffet

Name: New Buffet
Address: 4424 DALLAS FT WORTH TPKE, Dallas, 75211
Rating: 44

4424 DALLAS FT WORTH TPKE, Dallas

Data may be outdated — inspected 12/11/2020

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•West Dallas

Ranked #284 of 356 in West DallasBetter than 22% of american restaurants

Improving

4 inspections

Last: Dec 11, 2020

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

67 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

Open location in Google Maps →

4424 DALLAS FT WORTH TPKE, Dallas, TX 75211

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2019

1 inspections

5 intermediate

4 basic

Feb

Sep 2019

1 inspections

3 intermediate

3 basic

Jun 2020

1 inspections

3 intermediate

7 basic

Jun

Dec 2020

1 inspections

3 intermediate

6 basic

Inspection History

4 records on file

4 Routine

Dec 20

Routine InspectionLatestScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
all cooler units inside and outside dirty with soils and food debris must be clean to avoid cross contamination
DAL-6*03 Food products not maintained at 135øF or above−5
PIC must be ensure hot food temperatures of 135 F are located at buffet area items
DAL-9*02 Cold Hold (41øF/45øF or below)−5
PIC must be ensure cold food temperatures of 40 F are located at buffet area items

Basic (6)

−12 pts

DAL-1*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic sealed containers dirty with soils, food debris and grease accumulations must be clean to avoid cross contamination
DAL-2*45 Premises shall be maintained in good repair−2
ceiling tiles on dining area with water marks must be replace or repair to proper condition
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-5*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas including WI cooler units dirty with grease, food debris and soils accumulations must be clean to avoid contamination
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood filters with grease dripping and soils accumulations PIC must be ensure not grease drippings from vent hood filters occurred during operational hours
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on some food containers must be have date mark on all food containers inside cooler units

Base deductions−27 pts

Jun 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-8*18 Equipment and Utensils Multiuse Materials-safe−5
using food containers for raw material with cooked food must be use approved containers with cooked containers to avoid chemical contamination
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
cooler units inside and outside with mold, grease and soils accumulations must be clean to avoid cross contamination

Basic (7)

−14 pts

DAL-1*44 Soiled receptacles and waste handling units cleaned−2
water drainage receptacles dirty with food debris and soils accumulations must be clean to avoid contamination and pest harboring
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils and grease spills and drippings must be clean to avoid cross contamination walls and ceiling must be clean to avoid cross contamination
DAL-3*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
ware washing machine not chemical concentration must be have replace or readjusted at 50 ppm chlorine concentration
DAL-5*22 Handlers-Certificate Not On Site−2
missing current food handler cards must be have current food handler cards on site
DAL-6*33 Mechanical warewashing equip., sanitization pressure−2
not sanitizing solutions working on ware washing machine must be adjust or repair to proper condition
DAL-9*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

Base deductions−29 pts

Sep 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
DETAIL CLEAN: can opener meat slicer slicer grinder dishwasher lid dish area outside of bulk and other food containers
DAL-4*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees f or below. buffet table make line. try adjusting the temperature if you can not get it below 41 degrees f have it serviced pickles *48.3 crab *60.8 crab salad *50 cucumber *60
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw chicken above cooked

Basic (3)

−6 pts

DAL-2*39 Keep utensils handles upright or protected−2
scoop handle can not touch food you can not use a bowl or a cup as a scoop you do not know where you touched it
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean: hand sinks splash and buildup on equipment walls and floors
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not use untreated wood in the production area- cooler

Base deductions−21 pts

Feb 19

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cabbages 60'f, onion 53'f
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine
DAL-3*18 Toxic items stored above food/utensils−5
sanitizer bucket next to soup bucket
DAL-4*03 Food products not maintained at 135øF or above−5
fried chicken 88'f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp store next to cooked salmon and crawfish raw meat above soy sauce buckets (buckets without cover)

Basic (4)

−8 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
eggs, mushroom, shrimp
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed oil box, soup bucket on the floor
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Dirty nonfood contact surfaces−2
no towel allow under the cutting board

Base deductions−33 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants