What is Paul's Shop N GO's health inspection score?

Paul's Shop N GO has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Paul's Shop N GO last inspected?

Paul's Shop N GO was last inspected on October 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paul's Shop N GO have?

Paul's Shop N GO has 27 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paul's Shop N GO safe to eat at?

Paul's Shop N GO has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Paul's Shop N GO

Name: Paul's Shop N GO
Address: 1909 S CESAR CHAVEZ BLVD, Dallas, 75215
Rating: 61

1909 S CESAR CHAVEZ BLVD, Dallas

Data may be outdated — inspected 10/6/2023

▲Improving

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0Fair

South Dallas

Ranked #248 of 489 in South Dallas

Improving

5 inspections

Last: Oct 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

31 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

Handwashing

Employees not properly washing hands — contamination 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

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

1909 S CESAR CHAVEZ BLVD, Dallas, TX 75215

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Violation Timeline

Dec 2018

1 inspections

1 basic

Dec

Nov 2019

1 inspections

4 intermediate

6 basic

Apr 2022

1 inspections

5 intermediate

4 basic

Apr

May 2022

1 inspections

2 intermediate

3 basic

Oct 2023

1 inspections

2 basic

Oct

Inspection History

5 records on file

5 Routine

Oct 23

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
CLEAN THE BOTTOM OF DAIRY COOLER
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−4 pts

May 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * Rice 106*
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
moldy limes in water

Basic (3)

−6 pts

DAL-1*45 Premises shall be maintained in good repair−2
exposed wall and ceiling
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean grease on floor- clean floors- clean all splash and buildup
DAL-5*32 Smooth Contact Surfaces−2
remove or cover wood wall in the kitchen remove foil from the shelves

Base deductions−16 pts

Apr 22

Routine InspectionScore: 78

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * beef 100* beef 118*
DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
product at 105 degrees F after 2 hours. must be below 70 degrees F 2 hours.
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
move raw products to the front of the make line- so you are not going over RTE foods - eggs, charizzo, bacon raw pork and raw beef over bread. Move raw meats to one of area
DAL-6*10 Clean Sight and Touch−5
CLEAN FRY CUTTER clean microwave clean vegetable cutter/slicer
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
squeeze bottle sitting directly on tomatoes- cross contamination. you do not know where the bottom has been

Basic (4)

−8 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
products put into large container to cool in the WIC- products into smaller containers
DAL-4*21 RFSM - Not On Site−2
No RFSM on site- Expired and not registered
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
remove protective film from microwave remove all foil from selves and equipment exposed foam insulation in dry goods
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
clean splash and build up through out production area clean floor going into kitchen

Base deductions−33 pts

Nov 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Whole trompo held on the machine without continuous cooking the whole items
DAL-8*14 When to wash hands after handling soiled equip/utensil−5
DAL-9*18 Toxic items storage adjacent to food/utensils−5
Tide Detergent displayed above pringles
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs held over potatoes Raw food and cooked food prepared on the same table Raw fish prepared with dirty dishes

Basic (6)

−12 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*40 Reuse of single service articles−2
DAL-5*21 PIC ensures food handlers properly trained−2
DAL-6*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
Landshire products missing date marking
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Chips displayed less than 6 inches off of the floor

Base deductions−32 pts

Dec 18

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−2 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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