What is Vegan Food House's health inspection score?

Vegan Food House 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 Vegan Food House last inspected?

Vegan Food House was last inspected on October 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Vegan Food House have?

Vegan Food House has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Vegan Food House safe to eat at?

Vegan Food House has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Vegan Food House

Name: Vegan Food House
Address: 832 W 7TH ST, Dallas, 75208
Rating: 45

832 W 7TH ST, Dallas

Data may be outdated — inspected 10/27/2023

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0Poor

Oak Cliff

Ranked #316 of 400 in Oak Cliff

Improving

5 inspections

Last: Oct 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

30 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 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

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 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

832 W 7TH ST, Dallas, TX 75208

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Violation Timeline

Jun 2019

1 inspections

2 intermediate

7 basic

Jun

Mar 2020

1 inspections

4 intermediate

6 basic

Sep 2022

1 inspections

2 intermediate

10 basic

Sep

Mar 2023

1 inspections

2 intermediate

8 basic

Oct 2023

1 inspections

8 basic

Oct

Inspection History

5 records on file

5 Routine

Oct 23

Routine InspectionLatestScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-2*32 Damaged Equipment−2
DAL-3*40 Single use articel wrapped or dispensed−2
DAL-4*37 Food shall be protected from cross contamination by protecting food containers that are received−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−16 pts

Mar 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
beyonfd meat observed at 47.5/48 degrees f
DAL-6*10 Clean Sight and Touch−5
detail clean for sight ad touch reach in cooler and work stations

Basic (8)

−16 pts

DAL-2*33 Rinsing procedures - 3 compartment sink−2
all dishes must be washed rinse sanitized
DAL-3*36 Cloths in-use for wiping between uses stored−2
properly store all wet wiping cloths
DAL-4*42 Dirty nonfood contact surfaces−2
clean exterior of fryer, clean inside of hand sink
DAL-5*45 Lockers to be used to store personal items−2
properly store personal items in the kitchen area
DAL-7*32 Damaged Equipment−2
reach in coolers main area/front of store top observed not in good repair
DAL-8*27 Cool TCS foods using proper methods−2
observed food cooling at room temperatures
DAL-9*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk ingredient bins
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store all personal items drinks

Base deductions−26 pts

Sep 22

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-9*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATO AT 44.8F, COLE SLAW 45.2F. PLACE ALL FOOD IN PREP RIC INTO WORKING COLD HOLD EQUIPMENT.
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
CHLORINE SANITIZER AT 0 PPM. MUST BE AT 50-100 PPM

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED THAWED VEGAN MEAT REMOVED FROM PACKAGE NOT DATE MARK. PROVIDE DATE MARK.
DAL-2*39 Equipment compartments, drainage−2
PROVIDE PROPER PLUMBING FOR MELTED WASTE WATER OF ICE CONTAINER. MELTED ICE WATER MUST BE ABLE TO DRAIN.
DAL-3*31 Individual, disposable towels−2
NO AVAILABLE SOAP AND PAPER TOWELS AT HAND SINK LOCATED IN KITCHEN. PROVIDE.
DAL-4*47 Handwashing signage−2
PROVIDE HAND WASH SIGN AT HAND SINK LOCATED IN KITCHEN.
DAL-5*42 Dirty nonfood contact surfaces−2
OBSERVED: GRIME BUILD UP ON SURFACES OF EQUIPMENT, GRIME BUILD UP ON GASKETS OF COLD HOLD EQUIPMENT, CLEAN
DAL-6*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER. PROVIDE.
DAL-7*32 Thermometer in good condition or discarded−2
THERMOMETER IN PREP REACH IN COOLER DAMAGED, REPLACE.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED CONTAINERS OF FRIES ON FLOOR. STORE 6' MINIMUM OF FLOOR.
DAL-11*45 Premises shall be maintained in good repair−2
OBSERVED GAP UNDERNEATH HAND SINK, FILL.
DAL-12*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FLIES IN KITCHEN AND IN DINNING AREA, REMOVE ALL HARBORING CONDITIONS.

Base deductions−30 pts

Mar 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
CABBAGE 56.8*F, PICO 52*F IN CHU
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL EXPIRED FOOD ITEMS
DAL-7*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING
DAL-8*10 Clean Sight and Touch−5
CLEAN ALL

Basic (6)

−12 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DIRTY DISHES AND FOOD ITEMS STORED IN 3 COMP SINK
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMERS ITEMS
DAL-3*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL
DAL-6*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-10*47 Handwashing signage−2
PROVIDE FOR ALL

Base deductions−32 pts

Jun 19

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
food surfaces dirty with food debris grease deposits and soils accumulations food surfaces must be clean and sanitize during operational hours

Basic (7)

−14 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
personal food containers inside customers cooler units must be separate personal food to avoid cross contamination with customers RTE foods
DAL-4*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions 3C sink 50 ppm Chlorine concentration sanitizer bucket 100 ppm Chlorine concentration missing Chlorine test strips
DAL-5*22 Handlers-Certificate Not On Site−2
missing food handler cards must b e have food handler cards on site
DAL-7*34 Windows or doors protected against the entry criteria - air curtain−2
missing air curtain on exit back door must be have air curtain to avoid pest harboring
DAL-8* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM manager certification must be have FSM registered with the city
DAL-9*43 Ventilation hood-prevent grease dripping−2
PIC must be ensure not dripping grease from vent hood to avoid cross contamination use as public health control

Base deductions−24 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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