What is Pt's Fried Chicken And More's health inspection score?

Pt's Fried Chicken And More has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pt's Fried Chicken And More last inspected?

Pt's Fried Chicken And More was last inspected on December 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pt's Fried Chicken And More have?

Pt's Fried Chicken And More has 83 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pt's Fried Chicken And More safe to eat at?

Pt's Fried Chicken And More has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pt's Fried Chicken And More serve?

Pt's Fried Chicken And More serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pt's Fried Chicken And More

Name: Pt's Fried Chicken And More
Address: 4515 VILLAGE FAIR DR #E-3, Dallas, 75224
Rating: 33

4515 VILLAGE FAIR DR #E-3, Dallas

Data may be outdated — inspected 12/8/2023

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0Poor

Chicken•Dallas

Ranked #1000 of 1000 in DallasBetter than 97% of chicken restaurants

Improving

7 inspections

Last: Dec 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.9

Avg Violations

29 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

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

4515 VILLAGE FAIR DR #E-3, Dallas, TX 75224

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Violation Timeline

Mar 2020

1 inspections

3 intermediate

8 basic

Mar

Oct 2020

1 inspections

3 intermediate

8 basic

Jul 2021

1 inspections

6 intermediate

9 basic

Jul

Oct 2021

1 inspections

4 intermediate

6 basic

Apr 2022

1 inspections

6 intermediate

8 basic

Apr

Apr 2023

1 inspections

2 intermediate

10 basic

Dec 2023

1 inspections

1 intermediate

9 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 23

Routine InspectionLatestScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-5*10 Sanitization after Cleaning−5
need to provide sanitizer bucket at 50-100ppm Cl

Basic (9)

−18 pts

DAL-1*31 Individual, disposable towels−2
Need hand towels at hand sink
DAL-2*45Physical Facilities−2
tiles observed broken near cook area, shalll be replaced
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Cheese opened in cooler needs a date mark for 7 days
DAL-4*32 Equipment has cracks and corners−2
cardboards under shelf needs to be removed with appropriate material
DAL-6*45 Unnecessary articles prohibited−2
Unused equipment needs to be removed
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal coat and drinks neat utensil and food need to be removed
DAL-8*39 Store all equipment & utensil covered or inverted−2
utensils treys need to be turned over from collecting dust
DAL-9*29 Sanitizing solutions, testing devices−2
provide test strips for chlorine
DAL-10*21 RFSM - Not On Site−2
RFSM not on site

Base deductions−23 pts

Apr 23

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-7*20 Grease Trap Tickets−5
No grease trap ticket provided on site.
DAL-8*18 Toxic items labeling-non original container−5
Label chemical spray bottles.

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on site.
DAL-2*39 Store all equipment & utensil covered or inverted−2
Invert single service items when in storage.
DAL-3*41 Food storage containers, identified with common name of food.−2
Label all food containers: flour and seasoning.
DAL-4*45 Drying Mops-air dry−2
Hang wet mops to dry.
DAL-5*22 Accredited food handler certificate - 60 days−2
All food handlers must have food safety training and state approved.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE foods stored inside reach-in-cooler.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks in a designated location.
DAL-10*31 No soap at handsink−2
Stock hand sink with soap.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Remove heavy grease build-up on cooking equipment.
DAL-12*43 Heating/ventilation: designed and installed−2
Extremely hot in the kitchen area.

Base deductions−30 pts

Apr 22

Routine InspectionScore: 70

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-7*18 Toxic items storage adjacent to food/utensils−5
WINDEX STORED NEXT TO FOOD ITEMS AT FRONT COUNTER
DAL-8*20 Grease Trap Tickets−5
NO CURRENT RECORDS PROVIDED
DAL-10*14 When to wash hands−5
LACK OF HAND WASHING
DAL-11*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 53*F, CHEESE 54*F, PICKLES 53*F IN MAKE READY COOLER
DAL-14*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED BEHIND RTE FOODS IN MAKE READY COOLER; RAW TURKEY BACON STORED ABOVE RTE FOODS IN MAKE READY COOLER

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-3*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-4*35 Jewelry Prohibition−2
EMPLOYEES WEARING JEWELRY
DAL-5*47 Handwashing signage−2
PROVIDE
DAL-6*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-9*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKNG
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-13*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−46 pts

Oct 21

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-5*03 Food products not maintained at 135øF or above−5
GREENS 93*F ON PREP TABLE
DAL-9*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS

Basic (6)

−12 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE
DAL-2*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-3*45 Drying Mops-air dry−2
MOP STORED IN BUCKET
DAL-6*21 RFSM - Not On Site−2
DAL-7*28 Date marking commercially prepared RTE/ TCS food−2
OBSERVED FOOD ITEMS DATE MARKED FROM 9TH MONTH
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−32 pts

Jul 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL EXPIRED FOOD ITEMS
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED BEHIND RTE FOODS IN MAKE READY COOLER
DAL-7*02 Cold Hold (41øF/45øF or below)−5
JALAPENO 72*F , TARTER SAUCE AND RANCH
DAL-12*20 Grease Trap Tickets−5
NO CURRENT RECORDS
DAL-15*10 Clean Sight and Touch−5
CLEAN ALL

Basic (9)

−18 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
INVERT ALL
DAL-4*32 Approved Food Contact Equip.−2
WIPING CLOTH UNDER CUTTING BOARD
DAL-6*33 Remove soils from equipment & utensils−2
REMOVE OLD DATE DOTS FROM EQUIPMENT
DAL-8*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-9*38 Thawing. under running water criteria−2
RAW FISH IN STANDING WATER
DAL-10*42 Nonfood-contact surfaces material−2
REMOVE CARDBOARD FROM FLOORS
DAL-11*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-13*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL NON ORIGINAL CONTAINER
DAL-14*45 Floor contruction requirements−2
REPAIR FLOORS

Base deductions−48 pts

Oct 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
JALAPENO 64*F , RAW SHRIMP 51*F
DAL-3*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL STORED NEXT FOOD ITEMS
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL

Basic (8)

−16 pts

DAL-1*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
PROVIDE UTENSIL WITH HANDLES FOR SCOOPING
DAL-7*31 Individual, disposable towels−2
PROVIDE
DAL-8*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-10*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-11*40 Store single-service item in original package−2
KEEP PROTECTED

Base deductions−31 pts

Mar 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
WASH HANDS CHANGING GLOVES AND CHANGE GLOVES BETWEEN TASKS CLEANING / FOOD PREP.
DAL-5*20 Grease Trap Tickets−5
EVERY 3 MONTHS.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
EGGS 67.4

Basic (8)

−16 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
STORE RAG IN SAN. BK. BETWEEN USE
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
PICKLES FLOOR.
DAL-4*39 Keep utensils handles upright or protected−2
HANDLES FOR SCOOPING.
DAL-6*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-7*22 Handlers-Certificate Not On Site−2
NOT ON SITE.
DAL-9*34 Pest Control−2
GAP CEILING.
DAL-10*41 Food storage containers, identified with common name of food.−2
LABEL SPICES / FLOUR / ECT.
DAL-11*29 Food thermometers provided and accessible−2
RIF MISSING.

Base deductions−31 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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