What is Northwest Hwy Quick Stop's health inspection score?

Northwest Hwy Quick Stop has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Northwest Hwy Quick Stop last inspected?

Northwest Hwy Quick Stop was last inspected on December 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Northwest Hwy Quick Stop have?

Northwest Hwy Quick Stop has 108 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Northwest Hwy Quick Stop safe to eat at?

Northwest Hwy Quick Stop has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Northwest Hwy Quick Stop serve?

Northwest Hwy Quick Stop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Northwest Hwy Quick Stop

Name: Northwest Hwy Quick Stop
Address: 2745 W NORTHWEST HWY, Dallas, 75220
Rating: 29

2745 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 12/4/2023

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0Poor

American•Northwest Dallas

Stable

10 inspections

Last: Dec 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 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

+1 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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2745 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Apr 2020

1 inspections

3 intermediate

3 basic

Apr

Oct 2020

1 inspections

4 intermediate

11 basic

Nov 2020

1 inspections

2 intermediate

11 basic

Nov

Jun 2021

1 inspections

5 intermediate

9 basic

Aug 2021

1 inspections

5 intermediate

10 basic

Aug

Nov 2021

1 inspections

3 intermediate

5 basic

Mar 2022

1 inspections

1 intermediate

5 basic

Mar

Mar 2023

1 inspections

4 intermediate

8 basic

May 2023

1 inspections

3 intermediate

7 basic

May

Dec 2023

1 inspections

4 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store raw meat over veggies
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave (top area)
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair plumbing under hand wash sink and utility sink
DAL-9*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Accredited food handler certificate - 60 days−2
For all employees
DAL-6*31 No soap at handsink−2
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty/moldy gaskets on RIF and WIC floor A/C vetns
DAL-8*45 Premises shall be maintained in good repair−2
Repair damaged floor tiles and baseboards

Base deductions−30 pts

May 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over cheese in WIc
DAL-2*10 Clean Sight and Touch−5
Clean inside moldy ice machine
DAL-10*19 No Hot Water / Water heater 50 gallon min.−5
Observed not hot water in establishment for 2nd time after 1 week of issuing NOV

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*31 No soap at handsink−2
At restroom
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
flour bags
DAL-7*39 Store all equipment & utensil covered or inverted−2
invert serving articles in kitchen (plastic plates/to-go)
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty floor in entire establishment
DAL-9*45 Premises shall be maintained in good repair−2
repair floor tile in kitchen

Base deductions−29 pts

Mar 23

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
do not store eggs over RTE food (ketchup/masa)
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed big leak under hand wash sink
DAL-3*10 Clean Sight and Touch−5
Clean inside moldy ice machine
DAL-4*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*31 Individual, disposable towels−2
and in restroom
DAL-7*32 Nonfood surfaces-design to be cleaned easily−2
Remove cardboard from inside WIC shelves
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
DAL-9*42 Dirty nonfood contact surfaces−2
clean dirty RIC/WIC gaskets
DAL-10*43 Light bulbs, light shields provided−2
repair venthood lights
DAL-11*45 Premises shall be maintained in good repair−2
Repair floor and ceiling tiles.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−36 pts

Mar 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty soda nozzles and ice machine.

Basic (5)

−10 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers need easily viewable thermometers.
DAL-3*31 Individual, disposable towels−2
Observed no hand towels at restroom.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at front and back doors.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Observed damaged gaskets at WIC doors.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors in WIC.

Base deductions−15 pts

Nov 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked chicken held at 46 Degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beans held at 121 Degrees F.
DAL-3*10 Sanitization after Cleaning−5
Observed employee did not sanitize after washing a dish.

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site.
DAL-5*22 Accredited food handler certificate - 60 days−2
Food handler certificates not on site.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor.
DAL-7*38 Thawing. Under refrigeration−2
Observed meat defrosting at room temperature.
DAL-8*45 Lockers to be used to store personal items−2
Store personal items in appropriate place.

Base deductions−25 pts

Aug 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat and eggs over RTE
DAL-2*10 Sanitization after Cleaning−5
Observed not sanitizing dishes after washing
DAL-3*14 Wash hands after all other activities−5
Observed not washing hands after washing dishes
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed touching food with bare hands after cooking
DAL-15*03 Food products not maintained at 135øF or above−5
Observed beef 113 degrees F, beans 111 degrees F

Basic (10)

−20 pts

DAL-5*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking
DAL-7*29 Sanitizing solutions, testing devices−2
Observed no test strips for sanitizer
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed placing container in hand sink. Use for hand washing only.
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner in WIC and under microwave.
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink on prep table
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food container on floor
DAL-12*38 Thawing. under running water criteria−2
Observed meat thawing in sink with no running water
DAL-13*39 Utensils, single serve items 6 inches off - floor−2
Observed styrofoam cups on floor
DAL-14*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Observed sink in restroom cracked

Base deductions−45 pts

Jun 21

Routine InspectionScore: 71

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
observed burritos placed in WIC before cooling (84 degrees F)
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 52.8 degrees F, diced tomato 48 degrees F (RIC 51 degrees F). Observed cheese 51.5 degrees F, rice 53 degrees F (WIC 51 degrees F).
DAL-3*03 Food products not maintained at 135øF or above−5
Observed beef 123 degrees F.
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer 0 ppm
DAL-5*18 Toxic items labeling-non original container−5
Observed chemical spray bottle and sanitizer bucket not labeled

Basic (9)

−18 pts

DAL-6*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-7*22 Accredited food handler certificate - 60 days−2
Observed no food handler certificates
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Observed foods incorrectly date marked/labeled in WIC
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner in WIC
DAL-10*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed measuring scoop in rice in WIC
DAL-13*41 Food storage containers, identified with common name of food.−2
Observed flour not labeled, foods in WIC incorrectly labeled.
DAL-14*42 Dirty nonfood contact surfaces−2
Observed dirty drain, dirty WIC shelves

Base deductions−43 pts

Nov 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 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
Sanitize dishes after washing
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer >200 ppm Cl.

Basic (11)

−22 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*29 Food thermometers provided and accessible−2
Provide thermometer in RIC, WIC (taqueria side).
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner
DAL-6*34 Pest Control−2
Observed open rodent trap. Use enclosed trap only.
DAL-7*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed sanitizer bucket cloudy w/ debris. Change when dirty or at least every 4 hours.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC and under grill.
DAL-9*38 Thawing. under running water criteria - water velocity−2
Observed meat thawing in sinks w/ no water. Thaw fully submerged in cool running water.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty shelving
DAL-11*41 Food storage containers, identified with common name of food.−2
Label bulk dry ingredients
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty fan covers in WIC
DAL-13*45 Premises shall be maintained in good repair−2
Seal sink to wall

Base deductions−32 pts

Oct 20

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chorizo above and next to RTE foods
DAL-2*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Sanitize dishes after washing and rinsing
DAL-3*14 When to wash hands−5
Wash hands after handling raw meat or washing dishes or touching dirty surfaces.
DAL-4*18 Toxic items storage adjacent to food/utensils−5
Observed chemicals next to foods.

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
Observed no manager on site
DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Observed no date marking
DAL-7*29 Food thermometers provided and accessible−2
Obtain thermometers for RIC and WIC (taqueria side)
DAL-8*31 Handwashing lavatory - accessible−2
Observed items placed in handsink
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed shopping bag used as food-contact surface. Shopping bag is not food-grade.
DAL-10*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed sanitizer bucket dirty and cloudy. Change when dirty or every 4 hours.
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-12*42 Dirty nonfood contact surfaces−2
Observed dirty WIC shelves, dirty walls and shelves
DAL-13*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty WIC fans
DAL-14*41 Food storage containers, identified with common name of food.−2
Label bulk dry ingredients
DAL-15*45 Premises shall be maintained in good repair−2
Seal sink to wall

Base deductions−42 pts

Apr 20

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed eggs over cheese
DAL-2*10 Sanitization after Cleaning−5
Wash, rinse, sanitize -- Observed dishes put away without sanitizing.
DAL-3*14 Hands wash procedures-without soap−5
Observed washing hands with no soap for 3 seconds

Basic (3)

−6 pts

DAL-4*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed using cardboard as shelf liner.
DAL-6*45 Unnecessary articles prohibited−2
Observed phone on prep table.

Base deductions−21 pts

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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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