What is Toasted Coffee & Kitchen's health inspection score?

Toasted Coffee & Kitchen has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Toasted Coffee & Kitchen last inspected?

Toasted Coffee & Kitchen was last inspected on June 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Toasted Coffee & Kitchen have?

Toasted Coffee & Kitchen has 68 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Toasted Coffee & Kitchen safe to eat at?

Toasted Coffee & Kitchen has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Toasted Coffee & Kitchen serve?

Toasted Coffee & Kitchen serves Coffee cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Toasted Coffee & Kitchen

Name: Toasted Coffee & Kitchen
Address: 5420 ROSS AVE #180, Dallas, 75206
Rating: 45

5420 ROSS AVE #180, Dallas

Data may be outdated — inspected 6/10/2023

▲Improving

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0Poor

Coffee•Greenville

Ranked #383 of 462 in GreenvilleBetter than 21% of coffee restaurants

Improving

8 inspections

Last: Jun 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

5420 ROSS AVE #180, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

5 intermediate

4 basic

Feb

Sep 2019

1 inspections

3 intermediate

5 basic

Mar 2020

1 inspections

4 intermediate

4 basic

Mar

Oct 2020

1 inspections

3 intermediate

8 basic

Sep 2021

1 inspections

5 intermediate

5 basic

Sep

Sep 2022

1 inspections

7 intermediate

3 basic

Dec 2022

1 inspections

2 intermediate

5 basic

Dec

Jun 2023

1 inspections

2 intermediate

3 basic

Inspection History

8 records on file

8 Routine

Jun 23

Routine InspectionLatestScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Observed 0 ppm of Quat @ dish machine and sanitizer sinks. COS
DAL-5*12 A food employee or conditional employee shall report to PIC the information as specified under (−5
No employee health policy. Copy provide to manager. Employee need to read

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Observed not date marking on RTE foods. Shelved cheese date 6-4-23
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Interior of all reach in coolers have food accumulation
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Observed heavy debris under equipment and on floors in food prep.

Base deductions−16 pts

Dec 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed several items in WIC held at 45 Degrees F(Cooked Ground Beef, Diced Potatoes, Shredded Cheese). Maintain cold items at 41 Degrees F or lower.
DAL-2*10 Clean Sight and Touch−5
Observed black mold like substance inside ice machine. Observed RIF in bar area very dirty and sticky.

Basic (5)

−10 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed diced fruit in RIF near bar without covers.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Observed ice build up inside RIF at bar.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor near back door.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−20 pts

Sep 22

Routine InspectionScore: 75

7 Med3 Basic

10 total

59/100inspection score

−41 pts

Intermediate (7)

−35 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
tomato 49'f avocado 56'f
DAL-3*10 Clean Sight and Touch−5
Observed mold in ice machine
DAL-4*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-5*14 When to wash hands before donning new gloves−5
Observed employees donning new gloves without washing hand
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
Cream cheese 8/21, 8/24
DAL-8*08 Cooked TCS foods received at 135øF or less−5
bean 130'f
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken store next to sausages

Basic (3)

−6 pts

DAL-1*35 Hair Restraints effective−2
All employees who working with the food must have hat/hairnet
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all cheeses, fruits bowl
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−41 pts

Sep 21

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. MEAT STORED WITH VEGGIES
DAL-3*19 Water & Plumbing in good repair- per code−5
LEAKING PIPES IN DISH AREA
DAL-5*18 Toxic items stored above food/utensils−5
TOXICS STORED WITH FOOD
DAL-8*02 Cold Hold (41øF/45øF or below)−5
C. MUSHROOM 54.5F
DAL-10*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (5)

−10 pts

DAL-1*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS
DAL-4*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS IMPROPERLY STORED IN WATER
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS & DRAINS

Base deductions−35 pts

Oct 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*19 Hand sink water temperature below 110'F−5
DAL-10*10 Clean Sight and Touch−5
DAL-11*18 Toxic items storage adjacent to food/utensils−5

Basic (8)

−16 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*35 Jewelry Prohibition−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*45 Premises shall be maintained in good repair−2
DAL-6*42 Dirty nonfood contact surfaces−2
DAL-8*43 Light bulbs, light shields provided−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−31 pts

Mar 20

Routine InspectionScore: 84

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP AT ALL FLOOR SINK
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT SEAFOOD STORED WITH RTE FOOD
DAL-3*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-7*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 46.0, C. TOMATOES 50.5, EGG BATTER 44.2

Basic (4)

−8 pts

DAL-4*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT AND WEARING
DAL-5*35 Jewelry Prohibition−2
NO JEWELRY ALLOWED ( WATCHES & BRACELETS)
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORED ON FLOOR IN WIC
DAL-8*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS

Base deductions−28 pts

Sep 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented cans around rim.
DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine.
DAL-3*19 Water & Plumbing in good repair- per code−5
Leak at 3 comp sink.

Basic (5)

−10 pts

DAL-4*32 Approved Food Contact Equip.−2
Replace residential equipment with commercial units (RIF, RIC).
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*42 Dirty nonfood contact surfaces−2
Clean fan covers at WIC.
DAL-7*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-8*45 Premises shall be maintained in good repair−2
Patch holes in wall where needed.

Base deductions−25 pts

Feb 19

Routine InspectionScore: 81

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Cross contamination during preparation of food
DAL-2*10 Clean Sight and Touch−5
clean all food contact surfaces( ice machine& RIC(s)
DAL-3*02 Cold Hold (41øF/45øF or below)−5
s. tomatoes 47.9 & r. eggs 47.2
DAL-4*20 Conveying Sewage−5
improper disposal of waste water
DAL-8*19 Water & Plumbing in good repair- per code−5
leaking at 3 comp sink

Basic (4)

−8 pts

DAL-5*39 Cutting surfaces.−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean gaskets and fan vent covers
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks in prep area
DAL-9*38 Thawing. under running water criteria - water velocity−2
improper thawing of frozen food

Base deductions−33 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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