What is Prego Pasta House's health inspection score?

Prego Pasta House has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prego Pasta House last inspected?

Prego Pasta House was last inspected on January 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prego Pasta House have?

Prego Pasta House has 91 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Prego Pasta House safe to eat at?

Prego Pasta House has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Prego Pasta House serve?

Prego Pasta House serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Prego Pasta House

Name: Prego Pasta House
Address: 4930 GREENVILLE AVE, Dallas, 75206
Rating: 36

4930 GREENVILLE AVE, Dallas

Data may be outdated — inspected 1/28/2024

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0Poor

Italian•Greenville

Ranked #412 of 462 in GreenvilleBetter than 39% of italian restaurants

Stable

9 inspections

Last: Jan 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.1

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 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

4930 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

10 basic

Nov

Dec 2018

1 inspections

3 intermediate

5 basic

Jul 2019

1 inspections

3 intermediate

5 basic

Jul

Jan 2020

1 inspections

5 intermediate

4 basic

Jun 2021

1 inspections

4 intermediate

11 basic

Jun

Jul 2021

1 inspections

2 intermediate

7 basic

Sep 2022

1 inspections

2 intermediate

7 basic

Sep

Mar 2023

1 inspections

2 intermediate

6 basic

Jan 2024

1 inspections

2 intermediate

9 basic

Jan

Inspection History

9 records on file

8 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Detail clean for sight + touch all work tables spaces. Clean + sanitize all food contact surfaces
DAL-8*02 Cold Hold (41øF/45øF or below)−5
cooked veal and chicken observed at 65 F. Cold holding food items must be at least 41 F

Basic (9)

−18 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
Store clean utensils with
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls above/underneath all food prep areas
DAL-5*21 RFSM - Not On Site−2
Certified food manager must be on every shift
DAL-6*35 Hair Restraints effective−2
Food staff must wear effective hair restraints while handling food (cook/food prep)
DAL-7*45 Premises shall be maintained in good repair−2
Repair large hole underneath the dishmachine. Repair single door cooler (spagehtti) running high 61 - plus. Repair leak at 4 compartment sink/washer
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
All cooked ready to eat foods (lettuce, cooked pasta) must be date marked with used by dates
DAL-10*32 Equipment & Utensils withstand repeated warewashin−2
Do not reuse single use containers must be food grade
DAL-11*22 Accredited food handler certificate - 60 days−2

Base deductions−28 pts

Mar 23

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed diced tomatoes at 48 Degrees F in RIC. COS
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef and chicken stored over vegetables in WIC.

Basic (6)

−12 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-4*31 No soap at handsink−2
Observed no soap at bar handwash sink.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty ceiling in WIC. Observed dirty floor in WIC and dish area.
DAL-6*43 Light bulbs, light shields provided−2
Observed missing light shield in dry storage.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Handwashing signage−2
Need handwash signage at bar handwash sink.

Base deductions−22 pts

Sep 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all cold hold food at 41F or lower at all times. Observed steak in WIC at 45.7 F
DAL-2*10 Clean Sight and Touch−5
Clean mold in ice machine

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food products kept longer than 24 hrs
DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed utensils stored in handwash only sink
DAL-5*34 Pest control-routine inspections for−2
Observed gnats in kitchen
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onion bag sitting on floor and food boxes in WIC. Keep 6 inches off floor
DAL-7*39 Store all equipment & utensil covered or inverted−2
DAL-8*42 Dirty nonfood contact surfaces−2
Clean gaskets in RICs
DAL-9*47 Other Violations−2
Post 'choking poster' sign up for public view

Base deductions−24 pts

Jul 21

Follow-up InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING DURING PREP
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Pasta 46.5, Artichoke 46.5, s. tomatoes 57.0 S. MUSHROOM 42.3 & SAUCE 43.2

Basic (7)

−14 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO PREPARED FOOD ( PASTA)
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINKING IN PREP AREA
DAL-4*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON EQUIPMENT
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ABSORBENT MATERIALS
DAL-7*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-9*37 Unpackaged food may not be stored in direct contact with undrained ice−2
SHRIMP IN UN- DRAINED ICE

Base deductions−24 pts

Jun 21

Routine InspectionScore: 62

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING AT HAND SINK
DAL-6*15 Bare hands contact with ready-to-eat foods−5
NO BARE HAND CONTACT ON RTE FOOD ( BREAD)
DAL-10*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-12*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS

Basic (11)

−22 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-2*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES
DAL-3*21 RFSM - Not On Site−2
EXPIRED RFSM
DAL-5*45 Premises shall be maintained in good repair−2
REMOVE ALL PEELING PAINT
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
EXPOSE FOOD STORED NEXT TO HAND SINK
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON EQUIPMENT
DAL-9*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
DAL-11*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-14*30 Food Establishment Permit−2
POST HEALTH PERMIT, CO , RFSM & TAX STATEMENT IN FRONT OF ESTABLISHMENT FOR CUSTOMERS' VIEW
DAL-15*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CAN AT HAND SINK

Base deductions−42 pts

Jan 20

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
SHRIMP 47.8f , S. TOMATOES 46.7f, S. MUSHROOM 55.0F,
DAL-2*19 Water & Plumbing in good repair- per code−5
LEAKING @ HAND SINK
DAL-3*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT
DAL-9*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS

Basic (4)

−8 pts

DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, FLOORS, GASKETS
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR WALLS & FLOOR
DAL-7*31 Handwashing lavatory - used for other purpose−2
USED TO STORED FOOD UTENSIL
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENT IN KITCHEN

Base deductions−33 pts

Jul 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-5*10 Clean Sight and Touch−5
dirty can opener blade and grinder
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw chicken over RTE (lettuce)

Basic (5)

−10 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
can not store knives in between equipment
DAL-2*31 Handwashing lavatory - accessible−2
hand sink blocked-not accessible
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover salad and lettuce in the bottom of the make line
DAL-7*40 Reuse of single service articles−2
reuse of single use sour cream containers
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can bot have tape on spatula no foil

Base deductions−25 pts

Dec 18

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
deep clean meat slicer, slicer, can opener blade
DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
separate veal from chicken
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
food container bottom sitting directly on ham

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
hand sink had food and utensils in it- hand washing only
DAL-3*45 Lockers to be used to store personal items−2
hat hanging by seasonings coat on napkin box
DAL-5*40 Reuse of single service articles−2
reuse of sour cream containers
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
batter station above vegetables
DAL-8*42 Dirty nonfood contact surfaces−2
clean dust on ceilings and shelves

Base deductions−25 pts

Nov 18

Routine InspectionScore: 75

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-5*10 Clean Sight and Touch−5
Clean can opener blade after every use Lean tea dispensor Clean soda gun holder Clean soda gun Clean meat slicer and other slicing equipment
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw chicken on the same shelf as raw fish and raw beef raw ground beef next to crab
DAL-11*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of food container touching onions and olives bucket of moldy onions in standing water in the walkin
DAL-13*18 Toxic items storage adjacent to food/utensils−5
chemicals next to food in the back of store

Basic (10)

−20 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
soda gun hose touching ice
DAL-2*45 Premises shall be maintained in good repair−2
throw away damaged pots, cracked containers and other damaged equipment resurface or replace gouged cutting boards (stained/gouged)
DAL-3*43 Light - 20 foot : Washing, utensil, toilet−2
need more light in the storage area
DAL-4*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purposes- thawing/ dirty utensils
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Must be smooth easily cleanable, nonabsorbent, smooth, durable material remove card board from shelves in freezers remove cloth used to catch condensation/ ice bath remove lining under cups remove plastic wrap from shelves and equipment
DAL-8*39 Keep utensils handles upright or protected−2
scoops must have handles that do not touch the food
DAL-9*40 Reuse of single service articles−2
reuse of single use items
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
no date marking
DAL-12*42 Dirty nonfood contact surfaces−2
CLEAN: clean splash and buildup on walls, ceilings, equipment and floors dirty bulk goods containers shelves dust om ceiling
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−40 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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