What is Roti Bistro Grill's health inspection score?

Roti Bistro Grill 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 Roti Bistro Grill last inspected?

Roti Bistro Grill was last inspected on January 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Roti Bistro Grill have?

Roti Bistro Grill has 74 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Roti Bistro Grill safe to eat at?

Roti Bistro Grill 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 Roti Bistro Grill serve?

Roti Bistro Grill serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Roti Bistro Grill

Name: Roti Bistro Grill
Address: 4438 MCKINNEY AVE #100, Dallas, 75205
Rating: 33

4438 MCKINNEY AVE #100, Dallas

Data may be outdated — inspected 1/19/2024

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0Poor

French•Highland Park

Ranked #54 of 65 in Highland ParkBetter than 47% of french restaurants

Declining

8 inspections

Last: Jan 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

29 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

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

-13 pts

Potential hazards • 5 pts each

Basic

-19 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

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4438 MCKINNEY AVE #100, Dallas, TX 75205

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

10 basic

Jan

Feb 2019

1 inspections

2 intermediate

6 basic

Aug 2019

1 inspections

3 intermediate

12 basic

Aug

Sep 2019

1 inspections

1 intermediate

4 basic

Mar 2020

1 inspections

1 intermediate

1 basic

Mar

Oct 2022

1 inspections

1 intermediate

7 basic

Mar 2023

1 inspections

2 intermediate

4 basic

Mar

Jan 2024

1 inspections

3 intermediate

12 basic

Inspection History

8 records on file

8 Routine

Jan 24

Routine InspectionLatestScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-3*03 Food products not maintained at 135øF or above−5
observed grilled chicken at 111f/ must be reheat at 165f
DAL-7*18 Toxic items labeling-non original container−5
label all chemical spray bottles with common name
DAL-14*02 Outfitter-Food Temperatures (Cold).−5
ground lamb observed out at room temperature 56f, cold holding food must be at least 41f/ below

Basic (12)

−24 pts

DAL-1*45 Premises shall be maintained in good repair−2
tighten faucet at handsink (cash register)
DAL-2*41 Food Labeling - Bulk Food w/ Card or Sign−2
label all bulk dry ingredients with common name
DAL-4*24 Food Labeling- with common name of the food−2
label food squeeze
DAL-5*34 Pets in common dining areas-cleaning−2
address rodent issue, observed roaches crawling on the floor-front service area/ cover all food items
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
several large containers of onions on the floor/ cover , store off floor
DAL-8*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity−2
spinach observed cooling at room temperature near dish area- use approved method
DAL-9*45 Drying Mops-air dry−2
hang wet mops to allow them to dry
DAL-10*42 Nonfood-contact surfaces material−2
clean exterior of all equipment throughout
DAL-11*31 Handwashing lavatory - used for other purpose−2
do not use hand sink as dump sink
DAL-12*39 Cutting surfaces.−2
cutting boards poor condition
DAL-13*22 Accredited food handler certificate - 60 days−2
no food handler certificates seen during the inspection- all food staff must be train within 30 days
DAL-15*28 Date marking commercially prepared RTE/ TCS food−2
all food / tcs cooked foods must be label with expiration dates

Base deductions−39 pts

Mar 23

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw chicken stored over RTE foods in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice dispenser and soda nozzles at drink machine.

Basic (4)

−8 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers in WIC.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−18 pts

Oct 22

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair leak at hand sink in prep area.

Basic (7)

−14 pts

DAL-2*45 Premises shall be maintained in good repair−2
Seal hand sinks to wall properly.
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed employee dumping and filling sanitizer bucket inside hand sink. Hand sinks shall be used for hand wash only.
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Replace cardboard liner on dunn ager rack inside WIC and plastic bag splash guard between 3 compartment sink and clean equipment rack. Replace with approved nonabsorbent material.
DAL-5*34 Outer openings:closing holes, gaps−2
Seal back door properly to prevent entrance of insects and or rodents.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside WIC, multiple food containers observed without.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide name and use by date for all prepared product held longer than 24 hours, not to exceed 7 days.
DAL-8*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees not food manager certified. Maintain on file at location to present upon inspection.

Base deductions−19 pts

Mar 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5

Basic (1)

−2 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−7 pts

Sep 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean inside of ice bin

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
cannot be used for dumping
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
saw bugs and roaches
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
label all sauces and spices
DAL-5*42 Dirty nonfood contact surfaces−2
clean interior of RIF and RIC

Base deductions−13 pts

Aug 19

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
temps above 41F
DAL-2*10 Clean Sight and Touch−5
clean interior of ice bin.
DAL-3*18 Toxic items labeling-non original container−5
label all containers of chemicals.

Basic (12)

−24 pts

DAL-4*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
no guidance for clean up of blood, bodily fluids.
DAL-5*22 Handlers-Certificate Not On Site−2
no food handlers cards, all expired 04/2019.
DAL-6*32 Equipment & Utensils smooth easily cleanable−2
Heavy grease buildup on cooking equipment .
DAL-7*34 Pest Control−2
observed dead roaches in mat in kitchen area
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed plate of eaten chicken wings on prep line, 2 beverage in back kitchen area. Please designate an area for employees beverages and food.
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store all sanitizing buckets 6 inches off the ground.
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
Pots and pan to be stored off the ground.
DAL-11*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label all bulk items.
DAL-12*42 Dirty nonfood contact surfaces−2
Clean interior of reach in coolers and freezers.
DAL-13*47 Other Violations−2
Obtain hand wash sign in the kitchen area.
DAL-14*27 Cooling, heating, and holding capacities. Equipment−2
reach in coolers are reading temps at 56F. Advised staff to remove all food to freezer to maintain temp and to call someone to repair the units.
DAL-15*28 Do not exceed manuf. use by date−2
Do not exceed 7 days for all items that are not used daily.

Base deductions−39 pts

Feb 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Chicken and beef cooked and stored at room temperature. Ensure temp of 135F or higher is maintained.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over RTE food.

Basic (6)

−12 pts

DAL-3*22 Handlers-Certificate Not On Site−2
Food handlers required, have RFSM train employees until class is scheduled.
DAL-4*28 Date marking Paragraphs (1) and (2) of this subsection do not apply to shellstock−2
Ensure food is date marked.
DAL-5*27 Cooling method, criteria - rapid cooling equipment−2
When using ice paddle to cool food, must stir, not just place in food.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer bucket.
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Live roaches seen at time of inspection.
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dishwasher.

Base deductions−22 pts

Jan 19

Routine InspectionScore: 63

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-8*10 Clean Sight and Touch−5
heavy food build-up stuck on walls/shelving inside of WIC
DAL-11*18 Toxic items labeling for original container−5
label chemical spray bottles at dish area.
DAL-13*02 Cold Hold (41øF/45øF or below)−5
observed fried vegetable ball out a room temper
DAL-14*15 Bare hands contact with ready-to-eat foods−5
observed employee use bare hands to handle cooked bread.
DAL-15*14 Wash hands after all other activities−5
food staff must wash hands after every contamination.

Basic (10)

−20 pts

DAL-1*45 Drying Mops-air dry−2
hang wet mops to dry properly
DAL-2*33 Manual ware washing, sink compartment requirement−2
observed food employee just rinse off dirty dishes. Must wash/rinse/sanitize all dishes
DAL-3*35 Outer Clothing, Clean Condition−2
Hang employee jackets/coats in food prep area. Observed jackets/coats hanging over bag-n-boxes/dry storage racks.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not pre set table with clean bowls in advance
DAL-5*22 Handlers-Certificate Not On Site−2
all food handlers must be trained in food safety state approved.
DAL-6*34 Pest Control−2
observed pregnant roach crawling on wall in dish machine area. Exterminate for roaches and seal all cracks/crevices through out the kitchen area
DAL-7*47 Other Violations−2
purchase additional food containers to cool(?) foods properly within the week.
DAL-9*37 Food preparation−2
observed several containers of cut onions uncovered in food prep area--not protected from pests.
DAL-10*45 Premises shall be maintained in good repair−2
seal holes in wall at mop sink -- roaches observed in mop sink
DAL-12*42 Dirty nonfood contact surfaces−2
heavy build-up observed on exterior of dishmachine. clean at once.

Base deductions−45 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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