What is Virginia's's health inspection score?

Virginia's has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Virginia's last inspected?

Virginia's was last inspected on January 18, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Virginia's have?

Virginia's has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Virginia's safe to eat at?

Virginia's has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Virginia's serve?

Virginia's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Virginia's

Name: Virginia's
Address: 923 S HAMPTON RD, Dallas, 75208
Rating: 40

923 S HAMPTON RD, Dallas

Data may be outdated — inspected 1/18/2024

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0Poor

American•Oak Cliff

Ranked #335 of 400 in Oak CliffBetter than 17% of american restaurants

Declining

10 inspections

Last: Jan 18, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

27 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-15 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

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

923 S HAMPTON RD, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

7 basic

Mar 2020

1 inspections

1 intermediate

11 basic

Mar

Jan 2021

1 inspections

2 intermediate

7 basic

Jul 2021

1 inspections

2 intermediate

6 basic

Jul

Jan 2022

1 inspections

7 basic

Jul 2022

1 inspections

5 basic

Jul

Jan 2023

1 inspections

1 intermediate

5 basic

Aug 2023

1 inspections

1 intermediate

9 basic

Aug

Jan 2024

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and eggs stored next to produce and RTE foods
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer at 200PPM, needs to be at 50-100PPM for chlorine sanitizer

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods in RIC
DAL-4*29 Food thermometers provided and accessible−2
provide a food thermometer
DAL-5*34 Outer openings:closed,tight-fitting windows−2
provide a tight seal for side exterior door
DAL-6*39 Equipment-doors, seal hinges adjusted/intact−2
repair damaged gasket of RIC
DAL-7*42 Dirty nonfood contact surfaces−2
clean walls and floors, clean grease and grime build up on surface of equipment
DAL-8*45 Premises shall be maintained in good repair−2
repair damaged ceiling
DAL-9*47 Conditions of Permit-in use of food equipment−2
post health report

Base deductions−24 pts

Aug 23

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw bacon store above produce

Basic (9)

−18 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods that have been placed in zip lock bags
DAL-3*31 Individual, disposable towels−2
provide paper towels
DAL-4*29 Food thermometers provided and accessible−2
provide a food thermometer
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
clean food debris and grease off floor, remove harboring condition
DAL-6*39 Cooking equipment free of encrusted grease−2
remove grease from pans
DAL-7*42 Dirty nonfood contact surfaces−2
clean floors and walls
DAL-8*45 Premises shall be maintained in good repair−2
repair damaged walls
DAL-9*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
repair handle of faucet in 3 comp sink
DAL-10*47 Conditions of Permit-in use of food equipment−2
post

Base deductions−23 pts

Jan 23

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW BACON STORED ABOVE PRODUCE IN REACH IN COOLER.

Basic (5)

−10 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED LIGHT COMING THRU BACK EXTERIOR DOOR. PROVIDE A TIGHT SEAL TO PREVENT PEST FROM ENTERING.
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
OBSERVED DAMAGED GASKET OF REACH IN COOLER DOOR, REPAIR.
DAL-4*29 Food thermometers provided and accessible−2
PROVIDE A FOOD THERMOMETER.
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH REPORT.
DAL-6*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON STORAGE SHELVES, CLEAN. GRIME ON FLOOR, CLEAN. GRIME BUILD UP INSIDE OF COLD HOLD EQUIPMENT, CLEAN.

Base deductions−15 pts

Jul 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP INSIDE OF REACH IN COOLER, GRIME BUILD UP ON WIRE STORAGE SHELVES, GRIME BUILD UP ON SURFACE OF EQUIPMENT. SOIL/FOOD DEBRIS UNDERNEATH STOVE AREA.
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
OBSERVED DAMAGED GASKETS OF REACH IN COOLER.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED LIGHT COMING THRU GAPS OF EXTERIOR SIDE DOOR, SEAL.
DAL-4*29 Food thermometers provided and accessible−2
NO AVAILABLE FOOD THERMOMETER AT HAND SINK AT TIME OF INSPECTION. PROVIDE
DAL-5*47 Handwashing signage−2
PROVIDE HAND WASH SIGN AT HAND SINK.

Base deductions−10 pts

Jan 22

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
missing hand wash sign in mens restroom, provide.
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
seal/gasket of reach in cooler door observed damaged, replace.
DAL-3*42 Dirty nonfood contact surfaces−2
grease and grime build up on equipment and storage shelves, clean.
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
leak observed on faucet of 3 comp sink, repair.
DAL-5*45 Premises shall be maintained in good repair−2
observed cracks and holes on walls, repair.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
light coming through exterior back door, provide seal to prevent pest from entering.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
observed food in bags(sliced or has been removed from original package) with no date marks. provide date marks.

Base deductions−14 pts

Jul 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
observed leak coming from middle pvc pipe of 3 comp sink, repair.
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed eggs stored over produce in RIC, arrange properly to prevent cross contamination

Basic (6)

−12 pts

DAL-1*29 Food thermometers provided and accessible−2
no available food thermometer available. PROVIDE.
DAL-2*47 Conditions of Permit-in use of food equipment−2
missing consumer health sign. MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-3*45 Premises shall be maintained in good repair−2
observed multiple damaged walls and cracked ceiling. REPAIR.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
observed large gaps on side exterior door. provide seal.
DAL-5*42 Dirty nonfood contact surfaces−2
observed grime build up on equipment, clean.
DAL-8*39 Equipment in good repair and proper adjustment.−2
heavy build up of ice inside of reach in freezers, defrost or scrape ice.

Base deductions−22 pts

Jan 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer at 200+PPM, needs to be at 50-100PPM. PIC changed sanitizer concentration.
DAL-9*20 Grease Trap Tickets−5
establishment is missing grease trap ticket for 11-31-20. have grease trap cleaned if it has not been cleaned.

Basic (7)

−14 pts

DAL-1*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
build up of ice in reach in freezer, clean.
DAL-2*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)−2
paper towels missing at hand sink, provide.
DAL-3*47 Handwashing signage−2
hand wash sign missing at hand sink. provide.
DAL-5*29 Sanitizing solutions, testing devices−2
PIC could not produce test strips for sanitizer.
DAL-6*39 Store all equipment & utensil covered or inverted−2
observed containers stored upright, store inverted or covered to prevent potential contamination of utensils.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
grime build up observed on floor, clean.
DAL-8*31 Individual, disposable towels−2
hand sink did not have any available disposable paper towels.

Base deductions−24 pts

Mar 20

Routine InspectionScore: 83

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
bag of raw meat stored above PHF, RTE food and produce. arrange properly to avoid potential contamination.

Basic (11)

−22 pts

DAL-1*32 Equipment & Utensils resistant pit,chip, crazing−2
container of salt heavily dented. replace.
DAL-2*41 Food storage containers, identified with common name of food.−2
two buckets of salt in non original contianer not labeled with common name. label.
DAL-3*39 Keep utensils handles upright or protected−2
using bowls without handles to scoop up salt, use handled equipment.
DAL-4*28 Do not exceed manuf. use by date−2
four containers of capirotada date marked for 02-25-20 in reach in cooler, food was disposed. Dispose date marked food after seventh day.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean underneath shelves and underneath equipment.
DAL-6*36 Cloths in-use for wiping between uses stored−2
in use cloth not placed in container after use, place in sanitize bucket when not in use.
DAL-7*47 Handwashing signage−2
Provide hand wash signs in restrooms.
DAL-8*45 Store maintenance equip away from food/food equip−2
personal and maintenace equipment stored next to and above food, equipment, and utensils.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
containers of salsa not covered in reach in cooler, cover.
DAL-11*38 Thawing. under running water criteria - < 4 hours−2
thaw meat out at room temperature, use proper thawing procedures.
DAL-12*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
provide test strips for sanitizer.

Base deductions−27 pts

Sep 19

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty inside and outside with food debris, soils, grease residues and stagnant water must be clean and sanitize to avoid contamination

Basic (7)

−14 pts

DAL-1*29 Food thermometers provided and accessible−2
missing thermometers in all cooler units must be visible and working thermometers
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty must be clean floors in all areas including behind equipment ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*31 Individual, disposable towels−2
missing individual towels on towel dispensers at hand sink kitchen areas must be have individual towels in all hand sinks
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers inside cooler units must be have date marking on food containers in all areas
DAL-6*39 Equipment in good repair and proper adjustment.−2
shelving rust and oxidize must be replace or repair to proper condition broken seal gasket at RI cooler unit prep area must be replace or repair to proper condition
DAL-7*24 Food Labeling- with common name of the food−2
missing labels on all food containers inside cooler unit and freezer unit must be label food containers in all areas
DAL-8*34 Outer openings:closing holes, gaps−2
gap at exit back door- missing weather strip - must be closed all gaps in all areas to avoid pest harboring

Base deductions−19 pts

Mar 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
PIC must be remove and discard food containers with out day or date marks to avoid cross contamination
DAL-1*13 Discharges from the Eyes, Nose, a3nd Mouth−5
missing body fluids clean up procedures / spill kit

Basic (4)

−8 pts

DAL-2*24 Food Labeling- with common name of the food−2
missing food label on all food containers inside cooler units must be label all food containers with common names on all areas
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers inside cooler units must be date mark all food containers to avoid cross contamination
DAL-5*45 Premises shall be maintained in good repair−2
lights not working at prep area lights must be replace or repair to proper condition ceiling at entry service area with expose materials must be repair or replace to avoid cross contamination
DAL-6*34 Outer openings:closing holes, gaps−2
exit back frame door with gaps at expo must be replace or repair to close all gaps at frame exit door

Base deductions−18 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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