What is Spiral Diner & Bakery's health inspection score?

Spiral Diner & Bakery has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Spiral Diner & Bakery last inspected?

Spiral Diner & Bakery was last inspected on March 23, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Spiral Diner & Bakery have?

Spiral Diner & Bakery has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Spiral Diner & Bakery safe to eat at?

Spiral Diner & Bakery has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Spiral Diner & Bakery serve?

Spiral Diner & Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Spiral Diner & Bakery

Name: Spiral Diner & Bakery
Address: 1101 N BECKLEY AVE, Dallas, 75203
Rating: 54

1101 N BECKLEY AVE, Dallas

Data may be outdated — inspected 3/23/2022

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0Fair

Bakery•Dallas

Ranked #989 of 1000 in DallasBetter than 41% of bakery restaurants

Improving

6 inspections

Last: Mar 23, 2022

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

51 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 illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 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

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) which is computed during our regular data sync.

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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1101 N BECKLEY AVE, Dallas, TX 75203

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

6 basic

Feb

Sep 2019

1 inspections

4 intermediate

6 basic

Apr 2020

1 inspections

1 intermediate

5 basic

Apr

Nov 2020

1 inspections

3 intermediate

8 basic

May 2021

1 inspections

1 intermediate

4 basic

May

Mar 2022

1 inspections

2 intermediate

6 basic

Inspection History

6 records on file

6 Routine

Mar 22

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*14 When to wash hands as often as necessary during prep−5
Staff must properly wash hands after each task.
DAL-7*18 Toxic items labeling-non original container−5
Label sanitizer brown bottles.

Basic (6)

−12 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Cutting boards at make table observed not in good repair(ie including veggie prep).
DAL-2*42 Dirty nonfood contact surfaces−2
Detail clean the storage shelves(tea area).
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks in a designated area.
DAL-5*29 Sanitizing solutions, testing devices−2
Provide chemical test strips for the dish machine.
DAL-6*45 Drying Mops-air dry−2
Properly hang wet mops to dry.
DAL-8*21 RFSM - Not On Site−2
Must register CFM with the City of Dallas.

Base deductions−22 pts

May 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*19 Hand sink water temperature below 110'F−5
hand sink in all area below proper temperature 102 F must be maintain at 110 F during operational hours in all hand sinks

Basic (4)

−8 pts

DAL-2*43 Ventilation hood systems, adequacy−2
grilled equipment outside vent hood area must be replace or repair to prevent grease and condensation build up on walls and ceiling
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration on santizer buckets at prep front area must be at 200 -400 ppm Quat concentration at sanitizer buckets
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ceiling closed to vent hood area dirty with soils and grease accumulations must be clean to avoid cross contamination floors in all areas including under equipment dirty with litter, food debris and grease accumulations must be clean to avoid cross contamination ceiling at back area dirty with soils and grease accumulations must be clean to avoid contamination walls in different areas including vent hood area dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*35 Outer Clothing, Clean Condition−2
PIC must be ensure employees use approved work shoes and clothing use as public hazard control

Base deductions−13 pts

Nov 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units and ice machine dirty with spills, drippings, mold and grease accumulations must be clean to avoid cross contamination
DAL-5*19 Hand sink water temperature below 110'F−5
hand sink with cold water 75 F must be maintain 110 F or above to avoid employee contamination
DAL-10*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (8)

−16 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
dish washing machine zero concentration of sanitizing solution must be at: 50 ppm chlorine concentration at dish washing machine
DAL-2*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
all floors in kitchen area and under equipment dirty with soils, food debris, grease spills and soils accumulations must be clean to avoid contamination ceiling with grease and soils deposits must be clean to avoid cross contamination
DAL-6*39 Cooking equipment free of encrusted grease−2
cooking equipment and utensils with encrusted grease and grease deposits on grill and service line must be clean to avoid cross contamination
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-8*47 RFSM Certificate - Not Display−2
expired RFSM certifcate on site must be have current FSM registered with the city
DAL-9*33 Sanitizing solution intergrated in dish. machine−2
sanitizing solution not working on dish washing machine as well detergent not release automatic zero concentration must be at 50 ppm chlorine concentration to avoid cross contamination and have detergent working properly
DAL-11*43 Ventilation hood-prevent grease dripping−2
vent hood filters dirty with grease and soils accumulations must be clean to avoid cross contamination

Base deductions−31 pts

Apr 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside microwave.

Basic (5)

−10 pts

DAL-2*32 Damaged Equipment−2
Replace broken cooler gaskets.
DAL-3*38 Thawing. under running water criteria - water velocity−2
DAL-4*39 Cutting surfaces.−2
sandwich prep
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*47 RFSM Certificate - Not Display−2

Base deductions−15 pts

Sep 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
No date marking on prepared food
DAL-3*19 Water & Plumbing in good repair- per code−5
Leaking@ 3 comp sink
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cold slaw 44.0F, cucumber 43.5F, D. tomatoes 45.6F,p.salad 46.0F & d. tomatoes 48.2F
DAL-6*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-5*21 RFSM - Not On Site−2
DAL-7*43 Light bulbs, light shields provided−2
shield lights
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-9*22 Handlers-Certificate Not On Site−2
certify all staff
DAL-10*35 Hair Restraints effective−2
provide beard guard

Base deductions−32 pts

Feb 19

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items storage adjacent to food/utensils−5
sanitizer bucket next to utensil

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*32 Damaged Equipment−2
replace the damaged cutting board
DAL-6*34 Outer openings:closing holes, gaps−2
seal open gaps for front door
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*43 Light bulbs, light shields provided−2
under the vent hood
DAL-9*42 Nonfood-contact surfaces material−2
no towel under the utensils, containers

Base deductions−27 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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