What is Shayna's Place's health inspection score?

Shayna's Place has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shayna's Place last inspected?

Shayna's Place was last inspected on October 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shayna's Place have?

Shayna's Place has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shayna's Place safe to eat at?

Shayna's Place has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shayna's Place serve?

Shayna's Place serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shayna's Place

Name: Shayna's Place
Address: 1868 SYLVAN AVE #D150, Dallas, 75208
Rating: 52

1868 SYLVAN AVE #D150, Dallas

Data may be outdated — inspected 10/13/2023

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0Fair

American•Oak Cliff

Ranked #262 of 400 in Oak CliffBetter than 22% of american restaurants

Stable

9 inspections

Last: Oct 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

15x

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+2 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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1868 SYLVAN AVE #D150, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

4 basic

Jan

Jul 2019

1 inspections

1 intermediate

5 basic

Jan 2020

1 inspections

2 intermediate

2 basic

Jan

Aug 2020

1 inspections

2 intermediate

5 basic

Mar 2021

1 inspections

1 intermediate

5 basic

Mar

Oct 2021

1 inspections

1 intermediate

3 basic

Jun 2022

1 inspections

2 intermediate

8 basic

Jun

Jan 2023

1 inspections

1 intermediate

3 basic

Oct 2023

1 inspections

1 intermediate

5 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current liquid waste manifest available

Basic (5)

−10 pts

DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide (Quat) sanitizer strips to test sanitizer concentration
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Do not place cardboard underneath equipment> use non-absorbent materials that will retain shape
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food products off floor
DAL-5*38 Thawing. under running water criteria−2
When thawing foods use refrigeration or running water
DAL-6*39 Store equipment & utensils - avoid contamination−2
Do not store knives in between equipment

Base deductions−15 pts

Jan 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current grease trap manifest available

Basic (3)

−6 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard to line/place equipment on
DAL-3*42 Dirty nonfood contact surfaces−2
Clean interiors of reach-in coolers/freezer
DAL-4*47 Health permit posted−2
Post health permit in public view

Base deductions−11 pts

Jun 22

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*07 Packaged food shall be labeled as specified in law−5
No label of food/packaged containers (melons, pasta- state food manufacturing license required
DAL-5*20 Grease Trap Tickets−5
Provide a current copy of the grease trap trip ticket

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
Must register the CFM certification with the City of Dallas
DAL-2*34 Pest control-routine inspections for−2
Observed gnats at front hand sink-Treat for gnats
DAL-4*42 Dirty nonfood contact surfaces−2
Detail clean inside of the ice cream freezer (observed not cleaned)
DAL-6*31 Individual, disposable towels−2
Observed
DAL-7*45 Drying Mops-air dry−2
Hang mops to dry correctly
DAL-8*41 Food storage containers, identified with common name of food.−2
label bulk ingredient bins (sugar/flour?)
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed in-use utensil in bulk ingredient bin
DAL-10*32 Approved Food Contact Equip.−2
Do not re-use single use containers/cardboard liners not approved

Base deductions−26 pts

Oct 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
front warmer at 105 F meat balls 127 F sauce 112 F

Basic (3)

−6 pts

DAL-1*42 Ventilation hood systems−2
missing vent hood under bread grill must be have vent hood to avoid fumes on property and eliminate contamination of ceiling and walls
DAL-3*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city and post
DAL-4*45 Clean facilities as often as necessary.−2
floors under equipment dirty with soils and debris must be clean to avoid contamination drainage receptacles dirty also mold around frames must be clean to avoid cross contamination and pest harboring

Base deductions−11 pts

Mar 21

Routine InspectionScore: 88

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (5)

−10 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM certificates on site must be have FSM's registered with the city
DAL-2*29 Sanitizing solutions, testing devices−2
missing sanitizing test strips on site must be have Quat test strips on site to verified concentration
DAL-3*30 Does Establishment have a current valid permit posted?−2
missing health permit posted on site must be have valid permit posted to operate and issue by the city
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero Quat concentration at sanitizer bucket and 3c sink must be have sanitizing solutions at: 200 - 400 ppm Quat concentration at sanitizer buckets and 200 ppm Quat concentration at 3c sink
DAL-6*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site

Base deductions−15 pts

Aug 20

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units inside shelving and bottom areas dirty with dry spills, food debris and soils accumulations must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-2*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the−2
sanitizing dispenser not working, zero sanitizer solution dispense when open faucet must be have sanitizing solution mix at: 200 - 400 ppm Quat solution at dispenser
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers in all areas must be have date marks on food containers in all areas
DAL-5*21 PIC ensures food handlers properly trained−2
missing current food handler cards on site must be have current food handler cards on site
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and around waste water drainage dirty with soils accumulations, food debris and grease deposits must be clean to avoid cross contamination
DAL-7*47 RFSM Certificate - Not Display−2
missing RFSM certification display must be have FSM registered with the city

Base deductions−20 pts

Jan 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-3*02 Outfitter-Food Temperatures (Cold).−5
front cooler unit not maintain proper food temperature -46 F- must be replace, repair or adjusted to proper food temperature of 40 F or below

Basic (2)

−4 pts

DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
sanitizer bucket with 50 ppm Quat concentration front area must be have 200 ppm Quat concentration on sanitizer buckets in all areas
DAL-4*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city

Base deductions−14 pts

Jul 19

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*03 Food products not maintained at 135øF or above−5
MEAT BALL 120'F

Basic (5)

−10 pts

DAL-1*29 Sanitizing solutions, testing devices−2
PROVIDE SANITIZER TEST STRIPS
DAL-2*21 RFSM - Not On Site−2
REGISTER YOUR SERVE SAFE CERTIFICATE WITH CITY OF DALLAS. ) For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/Admin1/ApplyforaPermit/Pages/FoodServiceMgr.aspx
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
KEEP PRODUCTS SHELF LIFE AT 7 DAYS OR LESS. OBSERVED HAM DATED 6-29-19 FROM COOLER
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
STORE ALL SANITIZER BUCKET OFF THE FLOOR

Base deductions−15 pts

Jan 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CUT TOMATOS HELD AT 56 F

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
MUST DATE MARK OPENED MILK FOR 7 DAYS ONCE OPENED
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
SANITIZER BUCKETS MUST BE STORED OFF THE FLOOR
DAL-4*46 Covered waste receptacle for women's restroom−2
MUST HAVE COVERED TRASHCANS FOR UNISEX RESTROOMS
DAL-5*47 Other Violations−2
CHOKING SIGNAGE IN DINING ROOM - MUST POST NO SMOKING SIGNS AT FRONT DOORS

Base deductions−13 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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