What is Raceway Kitchen's health inspection score?

Raceway Kitchen has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Raceway Kitchen last inspected?

Raceway Kitchen was last inspected on October 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Raceway Kitchen have?

Raceway Kitchen has 103 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Raceway Kitchen safe to eat at?

Raceway Kitchen has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Raceway Kitchen

Name: Raceway Kitchen
Address: 8130 E R L THORNTON FRWY, Dallas, 75228
Rating: 34

8130 E R L THORNTON FRWY, Dallas

Data may be outdated — inspected 10/5/2023

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0Poor

East Dallas

Ranked #370 of 424 in East Dallas

Stable

10 inspections

Last: Oct 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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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8130 E R L THORNTON FRWY, Dallas, TX 75228

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

7 basic

Jun

Aug 2019

1 inspections

1 intermediate

6 basic

Feb 2020

1 inspections

3 intermediate

9 basic

Feb

Oct 2020

1 inspections

2 intermediate

9 basic

Apr 2021

1 inspections

2 intermediate

9 basic

Apr

Oct 2021

1 inspections

2 intermediate

8 basic

Apr 2022

1 inspections

2 intermediate

7 basic

Apr

Oct 2022

1 inspections

3 intermediate

8 basic

Apr 2023

1 inspections

2 intermediate

10 basic

Apr

Oct 2023

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
Utensils need to be clean to sight
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
different meat raw need to be separated from cross contamination

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
hand cloths need to be in sanitizer bucket when not in use
DAL-2*31 Individual, disposable towels−2
Provide towels at hand sink
DAL-3*31 No soap at handsink−2
men RR needs supply of soap at hand sink
DAL-5*39 Equipment in good repair and proper adjustment.−2
RIC seals need repairing
DAL-6*37 Condiments protected from contamination−2
any uncovered foods in cooler need to be covered at all times
DAL-7*42 Dirty nonfood contact surfaces−2
microwave needs cleaning from all sides
DAL-9*47 Handwashing signage−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
clean floors/walls

Base deductions−26 pts

Apr 23

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-11*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in walk in cooler. raw shelled eggs stored above raw beef in walk in cooler

Basic (10)

−20 pts

DAL-1*39 Equipment-doors, seal hinges adjusted/intact−2
repair gaskets around cooler doors
DAL-2*22 Accredited food handler certificate - 60 days−2
all employees need food handler cards
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloth under cutting board
DAL-6*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-7*21 RFSM - Not On Site−2
provide rfsm certificate-new manager
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employees drinks-open cups stored on prep table
DAL-9*42 Dirty nonfood contact surfaces−2
clean gaskets, freezer, microwave, cabinets inside
DAL-10*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
thawing method under refrigeration

Base deductions−30 pts

Oct 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5
chlorox container/bottle stored next to food
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination raw food products stored above rte food
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-1*39 Equipment-doors, seal hinges adjusted/intact−2
broken gaskets around cooler doors
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
do not overload food in food containers/lid touched the food food sit on shelves-store food in food containers
DAL-3*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*21 RFSM - Not On Site−2
rfsm manager not on site
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-8*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-10*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-11*42 Dirty nonfood contact surfaces−2
clean coolers, shelves, freezer

Base deductions−31 pts

Apr 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Pre-cooked shrimp stored together with raw fish
DAL-8*14 When to wash hands before donning new gloves−5
Wash hands before putting gloves on

Basic (7)

−14 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food 6' inch off ground
DAL-2*29 Sanitizing solutions, testing devices−2
Provide chlorine test strips
DAL-3*41 Food storage containers, identified with common name of food.−2
Provide label for beans & rice container
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
Remove cloth under cutting boards
DAL-5*35 Jewelry Prohibition−2
remove jewerly
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor, ceiling, and freezer
DAL-9*32 Equipment and Utensils Multiuse Materials durable−2
Replace rusty shelves in WIC

Base deductions−24 pts

Oct 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw pork stored above rte food in ric
DAL-9*18 Medicines labeled and stored properly−5
personal medication

Basic (8)

−16 pts

DAL-1*31 Handwashing lavatory - accessible−2
handwash sink shall be accessible to wash hands at all times
DAL-2*22 Washing hands only at a designated hand sink−2
observed employee washed hands in 3 com sink
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-5*42 Dirty nonfood contact surfaces−2
clean coolers
DAL-6*47 Handwashing signage−2
provide hand washing sign
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer solution
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food stored on floor
DAL-10*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−26 pts

Apr 21

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles and sanitizer bucket
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above vegetables in walk in cooler

Basic (9)

−18 pts

DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*39 Store equipment & utensils - avoid contamination−2
knife sit on hand sink
DAL-11*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
keep sanitizer bucket off the floor
DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*35 Hair Restraints effective−2
cover hair
DAL-3*47 Handwashing signage−2
provide hand washing sign
DAL-4*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, reach in cooler
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
use approved food grade bag to store food not shopping bag do not overload food in food containers
DAL-8*29 Sanitizing solutions, testing devices−2
provide bleach sanitizer test strips

Base deductions−28 pts

Oct 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine 0 ppm
DAL-7*19 One Inch Air Gap−5
provide one inch air gap under 3 com sink

Basic (9)

−18 pts

DAL-1*34 Pest control-routine inspections for−2
observed flies
DAL-2*31 No soap at handsink−2
provide
DAL-3*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
open food bags
DAL-6*47 Handwashing signage−2
provide hand washing sign
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-10*42 Dirty nonfood contact surfaces−2
clean cabinets inside, cappuchino machine, gaskets around cooler doors
DAL-11*36 Cloths in-use for wiping between uses stored−2
store cloths in sanitizer bucket

Base deductions−28 pts

Feb 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
wash hannds before donning/putting gloves on
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above vegetables in walk in cooler
DAL-11*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink in cooler stored together with customer food
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ceiling tiles
DAL-4*41 Food storage containers, identified with common name of food.−2
PROVIDE LABEL FOR FOOD STORAGE CONTAINERS
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
wet/moisture wiping cloths sit on tables and hand sink
DAL-8*22 Handlers-Certificate Not On Site−2
obtain food handler cards within 15 days
DAL-9*39 Store all equipment & utensil covered or inverted−2
utensils
DAL-10*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report OUR INSPECTION REPORT IS AVAILABLE UPON CUSTOMER'S REQUEST
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS for 7 days only

Base deductions−33 pts

Aug 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
USE TIME AS CONTROL FOR HOT HOLD

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
NOT ON SITE AND EXPIRED RFSM
DAL-3*22 Handlers-Certificate Not On Site−2
RENEW AND ENSURE ALL EMPLOYEE'S HAVE HANDLERS CERTIFICATE
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
REPAIR AC IN KITCHEN AREA, PRODUCING WATER Dripping
DAL-5*43 Light bulbs, light shields provided−2
REPLACE LIGHT BULB IN HOT HOLD
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD PRODUCT ON THE FLOOR
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH ON PREP SURFACE

Base deductions−17 pts

Jun 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-7*20 Grease Trap Tickets−5
TAS Enviro/5-28-19 did not leave the correct manifest
DAL-8*10 Sanitization after Cleaning−5
did not sanitize after washing

Basic (7)

−14 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
blocked by equipment
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*21 RFSM - Not On Site−2
DAL-9*45 Drying Mops-air dry−2
hang mop up
DAL-10*37 Food preparation−2
AC leak right over food prep

Base deductions−29 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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