What is Paradise Bakery & Cafe's health inspection score?

Paradise Bakery & Cafe 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 Paradise Bakery & Cafe last inspected?

Paradise Bakery & Cafe was last inspected on September 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paradise Bakery & Cafe have?

Paradise Bakery & Cafe has 60 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paradise Bakery & Cafe safe to eat at?

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

Official Health Record

Paradise Bakery & Cafe

Name: Paradise Bakery & Cafe
Address: 13710 DALLAS PKWY H-1, Dallas, 75240
Rating: 44

13710 DALLAS PKWY H-1, Dallas

Data may be outdated — inspected 9/6/2023

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0Poor

Far North Dallas

Ranked #375 of 441 in Far North Dallas

Stable

10 inspections

Last: Sep 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

34 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

Plumbing issues

Plumbing or waste disposal problems

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

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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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13710 DALLAS PKWY H-1, Dallas, TX 75240

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Violation Timeline

Jul 2019

1 inspections

2 intermediate

7 basic

Jul

Jan 2020

1 inspections

4 basic

Apr 2020

1 inspections

1 intermediate

3 basic

Apr

Nov 2020

1 inspections

2 intermediate

4 basic

Apr 2021

1 inspections

1 intermediate

3 basic

Apr

Dec 2021

1 inspections

1 intermediate

2 basic

Aug 2022

1 inspections

3 intermediate

5 basic

Aug

Feb 2023

1 inspections

1 intermediate

Aug 2023

1 inspections

4 intermediate

11 basic

Aug

Sep 2023

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair leaks at mop sink.

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
Provide Food Manger Certificate.
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Remove film from panini press.
DAL-4*39 Store all equipment & utensil covered or inverted−2
Invert all uncovered utensils.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean shelves and ice dispenser clip.
DAL-6*43 Light bulbs, light shields provided−2
Replace light shield in WIC.

Base deductions−15 pts

Aug 23

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain temperates below 41 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked food to avoid contamination (bacon above cooked foods)
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer not registering
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leaks at mop sink and 3-compartment sink

Basic (11)

−22 pts

DAL-5*21 Being a certified food protection manager who has shown proficiency of required information thro−2
Provide food manager certificate
DAL-6*22 Accredited food handler certificate - 60 days−2
Provide food handlers
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all foods
DAL-8*31 Individual, disposable towels−2
Keep hand sinks stocked
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
Get rid of fly harboring conditions
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Provide pest control reports
DAL-11*36 Cloths in-use for wiping between uses stored−2
Keep wiping cloths in sanitizer bucket
DAL-12*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed mop water and WIC compressor leak water contaminate cardboard box containing lettuce
DAL-13*39 Equipment in good repair and proper adjustment.−2
Repair cooler handle and cooler gaskets
DAL-14*41 Food Labeling - Bulk food for self dispensing−2
Label bulk item containers
DAL-15*42 Dirty nonfood contact surfaces−2
Clean ice dispenser clip, clean exterior, under, behind ovens

Base deductions−42 pts

Feb 23

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * ham 47* salami 55* turkey 52* peppers 49* have make line and WIC serviced

Base deductions−5 pts

Aug 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Sink faucet by dish machine
DAL-3*10 Clean Sight and Touch−5
Can opener blade, inside ice maker
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (5)

−10 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-7*39 Equipment-doors, seal hinges adjusted/intact−2
Repair cooler gaskets
DAL-8*21 RFSM - Not On Site−2

Base deductions−25 pts

Dec 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain chlorine concentration of 100 ppm in sanitizing bucket

Basic (2)

−4 pts

DAL-2*23 Water pressure specifications−2
DAL-3*45 Lockers to be used to store personal items−2

Base deductions−9 pts

Apr 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF ICE MACHINE

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Individual, disposable towels−2
DAL-4*39 Soda nozzles and ice bin clean to remove soil−2

Base deductions−11 pts

Nov 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CHICKEN 67
DAL-2*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*32 Maintain in Good Repair−2
REPLACE ALL BROKEN GAKETS
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
DAL-6*47 Handwashing signage−2

Base deductions−18 pts

Apr 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Remove moldy grapes from WIC.

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies observed near grease trap.
DAL-4*47 Conditions of Permit-in use of food equipment−2

Base deductions−11 pts

Jan 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
Need to renew RFSM.
DAL-2*31 No soap at handsink−2
Need to supply handwash sink with soap.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean the floors.
DAL-4*47 Other Violations−2
Need a choking poster in the dining area.

Base deductions−8 pts

Jul 19

Routine InspectionScore: 82

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*20 Grease Trap Tickets−5
no recent(90 days) grease trap ticket.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
sliced turkey measured at 43.6 degrees F; tuna measured at 46.8 degrees F; chicken walnut measured at 50.5 degrees F; sliced ham measured at 45.9 degrees F; yoplait yogurt measured at 50 degrees F

Basic (7)

−14 pts

DAL-1*29 Food thermometers provided and accessible−2
every cooler must have a thermometer inside, especially if there is potentially hazardous food stored inside.
DAL-2*35 Hair Restraints effective−2
beard guards needed for employees exhibiting facial hair/beards.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
box of romaine lettuce stored on the floor inside the walk in cooler
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
cutting board needs to be replaced
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
the reach in cooler, closest to the espresso machine, is measuring 52 degrees F. There is no thermometer inside the unit and the yoplait yogurt inside measured at 50 degrees F; the phf inside the unit was transferred to a functioning cooler in the meantime until the unit can get checked out by a technician.
DAL-6*28 Date marking commercially prepared of RTE/PHF−2
date marks needed on all containers in the walk in cooler
DAL-9*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager by next inspection.

Base deductions−24 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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