What is Raising Cane's Chicken Fingers's health inspection score?

Raising Cane's Chicken Fingers has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Raising Cane's Chicken Fingers last inspected?

Raising Cane's Chicken Fingers was last inspected on February 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Raising Cane's Chicken Fingers have?

Raising Cane's Chicken Fingers has 44 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Raising Cane's Chicken Fingers safe to eat at?

Raising Cane's Chicken Fingers has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Raising Cane's Chicken Fingers

Name: Raising Cane's Chicken Fingers
Address: 5030 GREENVILLE AVE, Dallas, 75206
Rating: 55

5030 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/19/2024

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0Fair

Greenville

Ranked #305 of 462 in Greenville

Declining

10 inspections

Last: Feb 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.4

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

5030 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Sep 2020

1 inspections

2 intermediate

3 basic

Sep

Oct 2020

1 inspections

4 intermediate

5 basic

Mar 2021

1 inspections

4 intermediate

5 basic

Mar

Sep 2021

1 inspections

4 intermediate

3 basic

Sep 2022

2 inspections

1 intermediate

1 basic

Sep

Feb 2023

1 inspections

1 basic

Mar 2023

1 inspections

1 intermediate

Mar

Sep 2023

1 inspections

1 intermediate

2 basic

Feb 2024

1 inspections

2 intermediate

5 basic

Feb

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Food employee drinking without washing hands
DAL-2*20 Grease Trap Tickets−5
service every 90 days

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*29 Thermometer calibrated to ensure accuracy−2
Replace damaged thermometer in WIC
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Food staff must store personal food in designated location
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Tea urns observed without lids
DAL-7*42 Dirty nonfood contact surfaces−2
Clean vent hood filters as often as needed

Base deductions−20 pts

Sep 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CANE SAUCE AT FRONT PREP IN SQUEEZE BOTTLES AT 48F PROVIDE HOLDING AT 41F OR BELOW OR TIME STAMP AND DISCARD AFTER 4 HOURS

Basic (2)

−4 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
PROVIDE HOT WATER AT HAND SINK TEMPERATURE FOR USE OF HOT WATER REACH 126F
DAL-3*35 Jewelry Prohibition−2
OBSERVED FOOD PREP EMPLOYEE AT COLD PREP CHEWING GUM . OBSERVED FOOD PREP EMPLOYEE AT SAUCE PREP AREA WEARING CHAIN BRACELET

Base deductions−9 pts

Mar 23

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days and records kept on site 3 yrs.

Base deductions−5 pts

Feb 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label salt/flour/sugar bins with common name.

Base deductions−2 pts

Sep 22

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com

Base deductions−2 pts

Sep 22

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
salad: 60'f, 50;f

Base deductions−5 pts

Sep 21

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-3*02 Cold Hold (41øF/45øF or below)−5
COLESLAW 47.1
DAL-5*18 Toxic items stored above food/utensils−5
TOXICS STORED WITH FOOD
DAL-7*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (3)

−6 pts

DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-4*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN

Base deductions−26 pts

Mar 21

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*18 Toxic items stored above food/utensils−5
DAL-3*06 Discard if TCS is in container w/ no date or day−5
DAL-9*14 When to wash hands before donning new gloves−5

Basic (5)

−10 pts

DAL-4*35 Hair Restraints effective−2
DAL-5*43 Light bulbs, light shields provided−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*35 Jewelry Prohibition−2
DAL-8*21 RFSM - Not On Site−2

Base deductions−30 pts

Oct 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
C. SLAW 50.3 & 47.9F SAUCES 48.5
DAL-6*18 Toxic items stored above food/utensils−5
OBSERVED TOXICS STORED ABOVE FOOD ( INSTANT BANDAGE- AEROSOL)
DAL-8*14 When to wash hands before donning new gloves−5
FAILURE TO WASH HANDS AFTER OTHER ACTIVITIES DURING PREP OF FOOD
DAL-9*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (5)

−10 pts

DAL-1*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN
DAL-3*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-5*35 Hair Restraints effective−2
HAIR IMPROPERLY RESTRAIN
DAL-7*22 Nail polish, fake nails, criteria−2
OBSERVED EMPLOYEE WORKING WITH EXPOSED FOOD WITHOUT GLOVES

Base deductions−30 pts

Sep 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Nail polish, fake nails, criteria−2

Base deductions−16 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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