What is Waffle House #1251's health inspection score?

Waffle House #1251 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 Waffle House #1251 last inspected?

Waffle House #1251 was last inspected on April 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Waffle House #1251 have?

Waffle House #1251 has 82 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Waffle House #1251 safe to eat at?

Waffle House #1251 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 Waffle House #1251 serve?

Waffle House #1251 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Waffle House #1251

Name: Waffle House #1251
Address: 2291 W NORTHWEST HWY, Dallas, 75220
Rating: 40

2291 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 4/26/2023

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0Poor

American•Northwest Dallas

Ranked #351 of 430 in Northwest DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Apr 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

36 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

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

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 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

-4 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

2291 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

4 basic

Jan

Jul 2019

2 inspections

7 intermediate

9 basic

Feb 2020

1 inspections

3 intermediate

5 basic

Feb

Aug 2020

1 inspections

2 intermediate

5 basic

Aug 2021

1 inspections

2 intermediate

6 basic

Aug

Feb 2022

1 inspections

5 intermediate

6 basic

Mar 2022

1 inspections

3 intermediate

6 basic

Mar

Oct 2022

1 inspections

2 intermediate

7 basic

Apr 2023

1 inspections

4 intermediate

4 basic

Apr

Inspection History

10 records on file

9 Routine1 Follow-up

Apr 23

Routine InspectionLatestScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*6 Discard PHF is exceeds time/temp combinations−5
REMOVE ALL EXPIRED FOOD , i.e. MILK 042023
DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE CORRECT DATE AND TIME TO PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL, EGGS COS.
DAL-6*10 Clean Sight and Touch−5
ICE MACHINE
DAL-7*03 Food products not maintained at 135øF or above−5
CHILI 106'F, GRAVY 106'F

Basic (4)

−8 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
FINAL NOTICE!
DAL-3*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP DRINK ABOVE SINGLE SERVE ARTICLES
DAL-8*21 RFSM - Not On Site−2
FINAL NOTICE

Base deductions−28 pts

Oct 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Hot water sanitizer surface temp. < 160'F−5
RAN MACHINE FOUR TIMES OBSERVED FINAL RINSE AT 130'F, NO SANITIZER CONNECTED.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN COLD FOOD AT 41'F OR LOWER AT ALL TIMES, DICED HAM 49'F, BACON 47'F, PORK CHOP 47'F, MUSHROOM 47'F

Basic (7)

−14 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PRPE. AREA ALLOWED. OBSERVED SEVERAL EMPLOYEES' DRINKS ON FOOD PREP. TABLES.
DAL-3*44 Receptacles tight fitting lids, doors, or covers−2
KEEP DUMPSTER AND GREASE CONTAINER COVER AND DOORS CLOSED.
DAL-4*22 Accredited food handler certificate - 60 days−2
RENEW ALL EXPIRED FOOD HANDLER CERTIFICATES
DAL-6*45 Premises shall be maintained in good repair−2
SEAL ALL OPENING FROM CEILING. KEEP COOLER IN GOOD WORKING CONDITION AT ALL TIMES.
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST.
DAL-9*21 RFSM - Not On Site−2
A DALLAS REGISTERED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES.

Base deductions−24 pts

Mar 22

Follow-up InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN COLD FOOD AT 41'F OR LOWER AT ALL TIMES, OBSERVED HAM AT 47'F
DAL-7*10 Sanitization after Cleaning−5
OBSERVED MALE EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZE .
DAL-9*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
LABEL SHELL EGG WITH TIME LABEL.

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DUSTY CEILING VENTS
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*34 Pest Control−2
OBSERVED FRUIT FLIES FROM RESTROOMS AND ANTS FROM KITHCEN.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED TWO DRINKS IN FOOD PREP. AREA
DAL-8*47 Permit/license posted−2
POST FOOD PERMIT, SALE TAX PERMIT, AND CERTIFICATE OF OCCUPANCY.

Base deductions−27 pts

Feb 22

Routine InspectionScore: 78

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Chemicals stored near food
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Ham 56 F, food must be obtained at 41 F or below
DAL-4*14 When to wash hands before donning new gloves−5
Wash hands between different task
DAL-5*10 Clean Sight and Touch−5
Clean RIC
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw food ( bacon) above RTE food (ham)

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
RFSM must be on site and current
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Drinks not allowed in kitchen prep area
DAL-8*42 Dirty nonfood contact surfaces−2
Clean floor griddle and shelves
DAL-9*47 Permit/license posted−2
Post food permit
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wiping clothes must be stored in sanitizer bucket between use
DAL-11*44 Receptacles tight fitting lids, doors, or covers−2
Outdoor dumpster lids and doors must be closed

Base deductions−37 pts

Aug 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*20 Grease Trap Tickets−5
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
REMOVE EXPIRED MILK 8-15-21. COS

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request."
DAL-2*21 RFSM - Not On Site−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
AIR VENTS
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
STORE FOOD PRODUCTS ON CLEAN PLATES OR CONTAINERS, DO NOT STORE FOOD DIRECTLY ON COOLER SHELF.
DAL-5*31 Individual, disposable towels−2
PROVIDE PAPER TOWEL TO MEN'S ROOM OR REPAIR THE HAND DRYER.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Aug 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*10 Hot water sanitizer surface temp. < 160'F−5
FINAL NOTICE! TESTED AT 150'F
DAL-6*18 Use toxics according to additional condition−5
MAINTAIN WIPING CLOTHS BUCKET CHLORINE SANITIZER AT 100 PPM. TESTED AT > 200 PPM.

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DUSTY CEILING VENTS
DAL-4*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
EXPIRED
DAL-5*45 Premises shall be maintained in good repair−2
DE ICE FROM FREEZER FAN, SHELF AND FLOOE.
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent food establishment inspection report is available upon request"

Base deductions−20 pts

Feb 20

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-6*14 When to wash hands−5
EMPLOYEES MUST WASH HAND BETWEEN TASK i.e. AFTER WASHING DISHES
DAL-7*10 Hot water sanitizer surface temp. < 160'F−5
MACHINE TEMPERATURE TESTED AT 138'F
DAL-8*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
MARK SHELL EGGS WITH USE BY TIME

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED FEMALE EMPLOYEE CHEWING GUM
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent food establishment inspection report is available upon request"
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
TO ALL COOLERS AND FREEZERS
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY TIME IN HAND SINKS

Base deductions−25 pts

Jul 19

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Diced ham held at 50.3 degrees
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
expired milk

Basic (4)

−8 pts

DAL-1*40 Single use articel wrapped or dispensed−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*21 RFSM - Not On Site−2
DAL-5*29 Food thermometers provided and accessible−2

Base deductions−18 pts

Jul 19

Routine InspectionScore: 78

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cut ham held at 54.0 degrees - top of the non working point of usage refrigerator Raw shell eggs held at 69.1 degrees without refrigeration
DAL-6*14 When to wash hands before donning new gloves−5
DAL-7*03 Food products not maintained at 135øF or above−5
Sauage gravy held at 97,3 degrees
DAL-9*20 Grease Trap Tickets−5
DAL-10*19 Backflow prevention device - installed−5

Basic (5)

−10 pts

DAL-1*40 Single use articel wrapped or dispensed−2
Dust gaurd missing over the coffee cups
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*47 RFSM Certificate - Not Display−2
DAL-5*42 Dirty nonfood contact surfaces−2
Point of usage refrigerator
DAL-8*21 RFSM - Not On Site−2

Base deductions−35 pts

Jan 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Expired milk 01-29-2019
DAL-3*14 When to wash hands between raw and RTE foods−5
Observed the cook handle the following: Raw bacon, raw steak, and or raw shell eggs and then did not wash hands afterwards Triple repeat

Basic (4)

−8 pts

DAL-2*43 Light - 10 foot : Walk-in, Dry storage−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*47 RFSM Certificate - Not Display−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Eating in the back of the house Drinking in the back of the house

Base deductions−18 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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