What is Tops Cafe's health inspection score?

Tops Cafe has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tops Cafe last inspected?

Tops Cafe was last inspected on February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tops Cafe have?

Tops Cafe has 71 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tops Cafe safe to eat at?

Tops Cafe has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tops Cafe serve?

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

Official Health Record

Tops Cafe

Name: Tops Cafe
Address: 655 W ILLINOIS AVE #718, Dallas, 75224
Rating: 26

655 W ILLINOIS AVE #718, Dallas

Data may be outdated — inspected 2/8/2024

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0Poor

Cafe•Dallas

Ranked #998 of 1000 in DallasBetter than 41% of cafe restaurants

Declining

6 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

11.8

Avg Violations

26 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

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-21 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 pts

Latest

100% weight

2nd

60% 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

655 W ILLINOIS AVE #718, Dallas, TX 75224

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Violation Timeline

Jul 2019

1 inspections

2 intermediate

9 basic

Jul

Jan 2020

1 inspections

4 intermediate

7 basic

Jul 2021

1 inspections

5 intermediate

10 basic

Jul

Mar 2022

1 inspections

4 intermediate

6 basic

Feb 2023

1 inspections

2 intermediate

9 basic

Feb

Feb 2024

1 inspections

5 intermediate

8 basic

Inspection History

6 records on file

6 Routine

Feb 24

Routine InspectionLatestScore: 76

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-3*10 Clean Sight and Touch−5
Ice machine observed mold in back area, use sanitizer to clean to sight
DAL-6*19 One Inch Air Gap−5
1 inch gap at drain required at hand sink #2 in back area, observed pipe going in side drain
DAL-7*02 Cold Hold (41øF/45øF or below)−5
salad dressing observed at 61F, shall be 41F or below
DAL-8*18 Toxic items used according to law−5
bucket sanitize shall be between 50- 100ppm Cl, observed above 200ppm Cl
DAL-12*07 Food safe, good condition, unadulterated, and honestly presented−5
metal can bent shall be set aside for return

Basic (8)

−16 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark milk used in RIC when opened for 7 days then discard
DAL-2*42 Dirty nonfood contact surfaces−2
shelf observed rusty, must cover or use liner to avoid contact
DAL-4*45 Drying Mops-air dry−2
mop handle should be hanging to dry
DAL-5*34 Outer openings:closed,tight-fitting windows−2
back door and emergency both have opened seals and need to have a tight seal
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
condiment trey needs to be covered / ice cooler also has items not covered
DAL-10*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in bucket between use
DAL-11*39 Store equipment & utensils - avoid contamination−2
utensil knife squeezed between wall/ equipment
DAL-13*47 Other Violations−2
choke poster needs to be displayed

Base deductions−41 pts

Feb 23

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*18 Toxic items labeling-non original container−5
chemical spray bottles must be labeled
DAL-7*10 Clean Sight and Touch−5
clean and sanitize all food contact surface

Basic (9)

−18 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
dust over food prep area
DAL-2*43 Light bulbs, light shields provided−2
replace blown out light underneath vent a hood
DAL-3*22 Accredited food handler certificate - 60 days−2
provide food handler certificates
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store employees drink in designated area
DAL-5*21 RFSM - Not On Site−2
no rfsm on site
DAL-8*42 Dirty nonfood contact surfaces−2
remove encrusted build up on exterior of equipment
DAL-9*33 Rinsing procedures - 3 compartment sink−2
3 com sink observed not set up correctly
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed staff using a cup as a ice scoop
DAL-11*45 Lockers to be used to store personal items−2
observed personal items hanging off dry storage food shelves-store in designated area

Base deductions−28 pts

Mar 22

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-6*14 Gloves single use−5
IMPROPER GLOVE USE
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL
DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS/GROUND BEEF STORED ABOVE RTE /FISH IN WIC& RIC
DAL-2*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE REACHING IN FOOD ITEMS WITH BARE HANDS

Basic (6)

−12 pts

DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD STORED ON FLOOR
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE CHEWING GUM IN PREP AREA
DAL-8*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-10*21 RFSM - Not On Site−2
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING

Base deductions−32 pts

Jul 21

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY : LACK OF CLEANING
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN STORED ABOVE RTE FOODS
DAL-4*19 One Inch Air Gap−5
PROVIDE FOR HANDSINK
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DICED TOMATOES 47*F, SLICED TOMATOES 46*F, COMMINGLE EGGS 49*F (DISCONTINUE ICE BATH FOR COLD HOLD)
DAL-10*14 Wash hands after all other activities−5
LACK OF HAND WASHING (ALL EMPLOYEES )

Basic (10)

−20 pts

DAL-3*32 Package integrity−2
REMOVE ALL DENTED CANS
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-7*34 Insect control devices-not over food/food prep−2
REMOVE ALL FLY DEVICES OVER FOOD AND EQUIPMENT
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-9*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLES
DAL-11*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HAND SINK ; WASTE WATER LINE DRIPPING IN HANDSINK
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR IN WIC
DAL-13*21 RFSM - Not On Site−2
DAL-14*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-15*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
KEEP ICE SCOOP PROTECTED

Base deductions−45 pts

Jan 20

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-2*02 Cold Hold (41øF/45øF or below)−5
SALAD 59*F IN RIC
DAL-9*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN STORED ABOVE RTE FOODS IN WIC; RAW CHICKEN STORED RAW FISH IN WIC

Basic (7)

−14 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA
DAL-4*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOSITURE
DAL-5*37 Food, utensils & equip under other sources−2
PANS STACKED ON TOP OF UNCOVERED FOOD ITEMS; FOOD ITEMS STORED ABOVE FILL LINE; FOOD CONTAINERS STORED IN MOP SINK
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED IN PREP AREA AND ON CUTTING BOARD
DAL-7*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-11*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL IN COOLERS

Base deductions−34 pts

Jul 19

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
water bottle in ice bin, ice is used for consumption. Ice was thrown away.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
egg wash at 51.2F. Add more ice to egg wash cooling container

Basic (9)

−18 pts

DAL-1*24 Food Labeling- with common name of the food−2
Cakes packaged in take home containers need to be labeled with common name
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
work on improving date marking in walk in cooler. date mark cakes that are packaged in take home containers
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
liner on steam baths is aluminum foil. use material that will resist chipping.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floors of walk in cooler. clean wall of kitchen area.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in walk in freezer.
DAL-8*39 Equipment in good repair and proper adjustment.−2
upright freezer reading 40F.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
water pooling in kitchen behind equipment and also pooling in small storage area next to walk in cooler. let water dry properly.
DAL-10*41 Food storage containers, identified with common name of food.−2
label small containers with common name of spice.
DAL-11*31 Individual, disposable towels−2
Provide paper towels at all hand sink.

Base deductions−28 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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