What is The Dream Cafe's health inspection score?

The Dream Cafe 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 The Dream Cafe last inspected?

The Dream Cafe was last inspected on November 1, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Dream Cafe have?

The Dream Cafe has 59 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Dream Cafe safe to eat at?

The Dream Cafe 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 The Dream Cafe serve?

The Dream Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Dream Cafe

Name: The Dream Cafe
Address: 2800 ROUTH ST #170, Dallas, 75201
Rating: 52

2800 ROUTH ST #170, Dallas

Data may be outdated — inspected 11/1/2021

▲Improving

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0Fair

Cafe•Downtown

Ranked #778 of 1000 in DowntownBetter than 26% of cafe restaurants

Improving

7 inspections

Last: Nov 1, 2021

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

56 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

-10 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

+16 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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2800 ROUTH ST #170, Dallas, TX 75201

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

4 basic

Jan

Jul 2019

1 inspections

3 intermediate

5 basic

Jan 2020

1 inspections

3 intermediate

3 basic

Jan

Jul 2020

1 inspections

5 intermediate

7 basic

Nov 2020

1 inspections

3 intermediate

9 basic

Nov

May 2021

1 inspections

3 intermediate

4 basic

Nov 2021

1 inspections

1 intermediate

4 basic

Nov

Inspection History

7 records on file

7 Routine

Nov 21

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
Dishwasher at 0ppm sanitizer

Basic (4)

−8 pts

DAL-2*29 Food thermometers provided and accessible−2
Thermometers must be available
DAL-3*31 No soap at handsink−2
Hand wash sink missing soap in rear kitchen
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloths should be kept in sanitizer buckets
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Raw meat stored on floor in walk in cooler

Base deductions−13 pts

May 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Have both walkin coolers serviced immediately way to hot 45* and 50* Temperatures not maintained at 41 degrees F or below. Violations marked with * black olives 47* WIC 45* 50* Tomato 49* It will check back 5-6-2021
DAL-2*18 Toxic items labeling-non original container−5
Must label all chemicals not in their original container must be labeled with common name
DAL-4*10 Sanitization after Cleaning−5
dishwasher has no sanitizer

Basic (4)

−8 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean gaskets clean up grease and build up in kitchen
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
not enough equipment working to keep food below 41 degrees f
DAL-6*31 Handwashing lavatory - accessible−2
hand sink blocked
DAL-7*41 Food Labeling - Bulk food for self dispensing−2
label bulk food with common name

Base deductions−23 pts

Nov 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over raw bacon, raw shelled eggs over RTE
DAL-2*18 Toxic items labeling-non original container−5
Observed spray bottles and sanitizer buckets w/ no label
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed spoiled ground beef

Basic (9)

−18 pts

DAL-4*29 Food thermometers provided and accessible−2
Observed several RIC's missing thermometers
DAL-5*31 Handwashing lavatory - accessible−2
Observed items in hand sink at bar.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods in coolers
DAL-7*39 Store all equipment & utensil covered or inverted−2
Invert bowls and cookware on top shelves to prevent contamination
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk dry containers at bar
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty throughout. Deep clean needed under/behind equipment, ceiling, walls, shelves.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Observed vents dusty, WIC fans dusty.
DAL-11*45 Premises shall be maintained in good repair−2
Observed broken floor tiles, RFP coming detached in places, damaged WIC door, leaky faucet, hand sink detached from wall.
DAL-12*34 Outer openings:closed,tight-fitting windows−2
Observed hole in exterior wall

Base deductions−33 pts

Jul 20

Routine InspectionScore: 77

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 54 degrees F, cheese 73 degrees F, mushroom 62 degrees F, sausage degrees F, sour cream 64 degrees F, RIC 53 degrees F, shrimp 51 degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beans 126 degrees F, rice 130 degrees F
DAL-3*10 Clean Sight and Touch−5
Observed dirty insides of food containers
DAL-4*18 Toxic items labeling-non original container−5
Observe spray bottles with no label.
DAL-5*19 Water & Plumbing in good repair- per code−5
Repair several leaking faucets and pipes

Basic (7)

−14 pts

DAL-6*29 Food thermometers provided and accessible−2
Provide thermometers in all coolers
DAL-7*34 Pest Control−2
Observed cockroach nymphs.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep scoop handles up out of food
DAL-10*41 Food storage containers, identified with common name of food.−2
Label bulk dry ingredients
DAL-11*42 Dirty nonfood contact surfaces−2
cleaning needed throughout
DAL-12*45 Premises shall be maintained in good repair−2
Seal sinks to walls, repair baseboards

Base deductions−39 pts

Jan 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean Ice Machine, meat slicer, Thermometer holder and all other equipment that has a food contact surface
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Have makwline and walk in cooler serviced Cantaloupe 47.5* Sausage 47.7* Ham 46.8* WIC 56.5* oat
DAL-3*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above grits 123* Oatmeal 113*

Basic (3)

−6 pts

DAL-4*32 Equipment & Utensils smooth easily cleanable−2
rusty shelves inside of make line cover lip on utensil shelf can not clean
DAL-5*45 Premises shall be maintained in good repair−2
Maintain in Good Repaid water damaged ceiling exposed wall and ceiling replace plug cover buy meat slicer exposed wall put cover back on ice machine replace broken or warped gaskets on coolers and makelines
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean Non Food Contact Surfaces: gaskets on all coolers and make lines clean dust and fungus build up in wIC Clean splash and build up on all walls and equipment

Base deductions−21 pts

Jul 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling for original container−5
RELABEL SANITIZER BUCKET
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM CHLORINE DISH AREA
DAL-8*02 Cold Hold (41øF/45øF or below)−5
YOGURT 52 DEGREE F, MOZZ CHEESE 56 DEGREE F, POOLED EGGS 54 DEGREE F

Basic (5)

−10 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
SANDWICH COOLER 50 DEGREE AMBIENT TEMP, SALAD COOLER 60 DEGREE F, BAR COOLER 54 DEGREE F
DAL-3*21 RFSM - Not On Site−2
RECOMMEND ADDITIONAL RFSM
DAL-4*47 Handwashing signage−2
AT PREP AREA
DAL-5*32 Package integrity−2
DENTED CAN ON SHELF WITH NON DENTED
DAL-7*29 Food thermometers provided and accessible−2
IN BAR ARA

Base deductions−25 pts

Jan 19

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
10 ppm DISHWASHER
DAL-2*02 Cold Hold (41øF/45øF or below)−5
HUMMAS 49 DEGREE F, BATTER 49 DEGREE F, ENSURE ICE COMPLETELY SURROUND PRODUCTS BEING COOLED AT SMOOTHIE BAR
DAL-3*20 Grease Trap Tickets−5
NOT ON SITE, SEND MOST RECENT
DAL-4*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN OVER RAW BEEF IN RIC-COS

Basic (4)

−8 pts

DAL-5*47 Handwashing signage−2
AT BACK HAND SINK
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL RICS
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED NON-COVERED OPEN CONTAINER- PERSONAL DRINK
DAL-9*39 Store equipment & utensils in a clean, dry place−2
ICE SCOOP MUST BE STORED IN CLEAN CONTAINER-COS

Base deductions−33 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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