What is Rick's Old Fashioned Hamburger's health inspection score?

Rick's Old Fashioned Hamburger has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rick's Old Fashioned Hamburger last inspected?

Rick's Old Fashioned Hamburger was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rick's Old Fashioned Hamburger have?

Rick's Old Fashioned Hamburger has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rick's Old Fashioned Hamburger safe to eat at?

Rick's Old Fashioned Hamburger has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Rick's Old Fashioned Hamburger serve?

Rick's Old Fashioned Hamburger serves Burger cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rick's Old Fashioned Hamburger

Name: Rick's Old Fashioned Hamburger
Address: 11620 PLANO RD #1-2, Dallas, 75243
Rating: 65

11620 PLANO RD #1-2, Dallas

Data may be outdated — inspected 2/28/2024

▲Improving

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0Fair

Burger•Lake Highlands

Better than 100% of burger restaurants

Improving

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

10%

Clean Rate

Avg Violations

26 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

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

11620 PLANO RD #1-2, Dallas, TX 75243

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

2 basic

Apr

Oct 2019

1 inspections

2 intermediate

1 basic

May 2020

1 inspections

May

Nov 2020

1 inspections

1 intermediate

May 2021

1 inspections

3 intermediate

1 basic

May

Nov 2021

1 inspections

1 intermediate

2 basic

May 2022

1 inspections

1 intermediate

6 basic

May

Jan 2023

1 inspections

1 intermediate

3 basic

Jul 2023

1 inspections

2 intermediate

Jul

Feb 2024

1 inspections

2 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Cannot leave wiping cloths out, must be in sanitizer bucket between uses.
DAL-2*47 Handwashing signage−2
No hand washing sign in bathrom (men's).

Base deductions−4 pts

Jul 23

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label chemical spray bottles.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: shredded cheese 45.1 and raw hamburger patty 44.7.

Base deductions−10 pts

Jan 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5
Label all chemical spray bottles.

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping towels out, must be kept in sanitizer bucket between uses.
DAL-2*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-4*31 Handwashing lavatory - accessible−2
Cannot block hand sink.

Base deductions−11 pts

May 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*10 Sanitization after Cleaning−5
Observed staff member wash dishes by just spraying (must set up all sinks).

Basic (6)

−12 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open coffee cup observed in prep area.
DAL-3*40 Reuse of single service articles−2
chili container
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
oil container
DAL-5*21 RFSM - Not On Site−2
DAL-6*43 Light - 10 foot : Walk-in, Dry storage−2
DAL-7*47 Other Violations−2
Chain CO2 tank to cabinet/rack. Employee observed washing hands in 3 comp sink (must wash in handwash sink).

Base deductions−17 pts

Nov 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
place the raw eggs on the bottom shelf inside the walk in cooler

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
air gaskets in the reach in freezer
DAL-3*36 Cloths in-use for wiping between uses stored−2
store cloth towels inside a sanitizer bucket

Base deductions−9 pts

May 21

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
cheese and onions stored on the bottom shelf inside the walk in cooler adjacent to raw eggs
DAL-3*14 When to wash hands after handling soiled equip/utensil−5
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine in the dishwasher

Basic (1)

−2 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
needs to be stored in a sanitizing bucket

Base deductions−17 pts

Nov 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm-dishwasher

Base deductions−5 pts

May 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Oct 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw chicken measured at 47 degrees F
DAL-3*10 Clean Sight and Touch−5
dust accumulation and a rust like appearance on the shelves/racks inside the walk in cooler

Basic (1)

−2 pts

DAL-2*47 Handwashing signage−2

Base deductions−12 pts

Apr 19

Follow-up InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chopped boiled egg 55F cut tomatoes 50 F at low boy thermometer reads 50F ensure cooler is working properly
DAL-2*18 Toxic items storage adjacent to food/utensils−5
separate chemicals and condiments

Basic (2)

−4 pts

DAL-3*26 Consumer Advisory Disclosure---asterisking−2
corrected on site
DAL-4*31 Handwashing lavatory - accessible−2
always keep accessible

Base deductions−14 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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