What is Rice Stix's health inspection score?

Rice Stix 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 Rice Stix last inspected?

Rice Stix was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rice Stix have?

Rice Stix has 67 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rice Stix safe to eat at?

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

What type of cuisine does Rice Stix serve?

Rice Stix serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rice Stix

Name: Rice Stix
Address: 1894 ROYAL LN 101, Dallas, 75229
Rating: 34

1894 ROYAL LN 101, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

American•North Dallas

Ranked #485 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

12x

Food storage

Food not properly stored or protected

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

-16 pts

Potential hazards • 5 pts each

Basic

-10 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

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1894 ROYAL LN 101, Dallas, TX 75229

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Violation Timeline

Dec 2019

1 inspections

3 intermediate

7 basic

Dec

May 2020

1 inspections

1 intermediate

6 basic

Nov 2020

1 inspections

2 intermediate

6 basic

Nov

May 2021

1 inspections

1 intermediate

4 basic

Nov 2021

1 inspections

1 intermediate

2 basic

Nov

Jun 2022

1 inspections

2 intermediate

3 basic

Jan 2023

1 inspections

1 intermediate

4 basic

Jan

Jul 2023

1 inspections

2 intermediate

4 basic

Feb 2024

2 inspections

7 intermediate

11 basic

Feb

Inspection History

10 records on file

1 Follow-up9 Routine

Feb 24

Follow-up InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
BEEF 58'F, 46'F
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5

Basic (6)

−12 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*39 Keep utensils handles upright or protected−2
DAL-3*45 Lockers to be used to store personal items−2
STORE PERSONAL DRINKS AT BOTTOM OF COOLER.
DAL-4*30 Food Establishment Permit−2
Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and application fees for Health permit. **PLEASE FOLLOW INSTRUCTION FROM BUILDING INSPECTOR REGARDING ALL STRUCTURE & EQUIPMENT REQUIREMENT.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*25 Have HACCP plan: reduced oxygen packaging−2

Base deductions−22 pts

Feb 24

Routine InspectionScore: 79

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Orange chicken was below 135f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored above vegetables in WIC
DAL-3*10 Clean Sight and Touch−5
Ice machine needs to be clean
DAL-4*18 Toxic items storage adjacent to food/utensils−5
Toxic chemicals and meds stored next to to-go boxes and soy sauce buckets
DAL-5*19 Water & Plumbing in good repair- per code−5
No air gap between the 3 sink and floor drain. and hand washing sinks being used improperly

Basic (5)

−10 pts

DAL-6*32 Approved Food Contact Equip.−2
Dinner cloths being used to cover food in RIC
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Raw mest not covered in WIC,
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Clean air vents
DAL-9*45Physical Facilities Floors,Walls,Ceilings−2
Walls and vent hood need to be cleaned
DAL-10*47 Other Violations−2
Business needs to contact building department for change of new owners application/permit

Base deductions−35 pts

Jul 23

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*18 Use toxics according to additional condition−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 200 PPM
DAL-4*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
PROVIDE TIME LABEL AND PROCEDURE TO FOOD USE TIME AS PUBLIC HEALTH CONTROL .

Basic (4)

−8 pts

DAL-1*27 Cooling method, criteria - rapid cooling equipment−2
DO NOT STORE PRODUCTS IN 6 INCHES CONTAINER FOR COOLING.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP ANY PERSONAL DRINKS ON TOP OF ICE MACHIEN.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL NEWSPAPER LINER.
DAL-6*47 Handler-Certificate Not on site−2

Base deductions−18 pts

Jan 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw meat cannot be above ready to eat food

Basic (4)

−8 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
employee needs food handlers certificate
DAL-3*32 Approved Food Contact Equip.−2
cannot use cardboard box as food container
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
kimchi and jalopenos need a cover or shield
DAL-5*42 Dirty nonfood contact surfaces−2
rusty shelves in WIC

Base deductions−13 pts

Jun 22

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
ICE MACHINE INTERIOR,
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DOORS AND HANDLES OF COOLERS.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
NOODLES
DAL-5*47 Handler-Certificate Not on site−2

Base deductions−16 pts

Nov 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE TIME LABELS AND PROCEDURES TO ALL YOUR FOOD USE TIME AS PUBLIC HEALTH CONTROL.

Basic (2)

−4 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
KEEP FOOD OFF THE FLOOR OF DRY STORAGE AREA.

Base deductions−9 pts

May 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (4)

−8 pts

DAL-1*45 Lockers to be used to store personal items−2
STORE ALL KEYS AND PHONES AWAY FROM FOOD PREP. AREA.
DAL-2*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPERS.
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−13 pts

Nov 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE TIME LABEL AND PROCEDURE .
DAL-4*10 Clean Sight and Touch−5
ICE MACHINE

Basic (6)

−12 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED DEINK ON FOOD PREP. TABLE
DAL-5*47 Other Violations−2
EVERYONE MUST WEARING MASK AT ALL TIMES.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*32 Approved Food Contact Equip.−2
NO HOME USE REFRIGERATOR ALLOWED FOR TCS FOOD.

Base deductions−22 pts

May 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
CHICKEN BREAST

Basic (6)

−12 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
FRONT DOOR
DAL-3*45 First Aid−2
DAL-4*35 Hair Restraints effective−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
DAL-6*22 Handlers-Certificate Not On Site−2
ICE MACHINE
DAL-7*32 Approved Food Contact Equip.−2
NO HOME USE REFRIGERATOR ALLOWED

Base deductions−17 pts

Dec 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw foods cannot be stored above RTE foods(Raw Chicken over Cooked Chicken).
DAL-2*10 Clean Sight and Touch−5
Need to clean soda machine ice dispenser(mold).
DAL-3*19 One Inch Air Gap−5
Need a 1" air gap at drains.

Basic (7)

−14 pts

DAL-4*22 Handlers-Certificate Not On Site−2
All food handling employees need food handler certificates.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
All food held for longer than 24 hrs. needs to be date marked for no more than 7 days(Chicken, Garlic).
DAL-6*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer solution.
DAL-7*42 Dirty nonfood contact surfaces−2
Clean the WIC fan.
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
Fix the light(Dry Storage).
DAL-9*47 Health permit posted−2
Health permit must be displayed.
DAL-10*31 No soap at handsink−2

Base deductions−29 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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