What is Wava Halal Grill's health inspection score?

Wava Halal Grill has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wava Halal Grill last inspected?

Wava Halal Grill was last inspected on March 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wava Halal Grill have?

Wava Halal Grill has 96 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wava Halal Grill safe to eat at?

Wava Halal Grill has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Wava Halal Grill

Name: Wava Halal Grill
Address: 3611 GREENVILLE AVE #A, Dallas, 75206
Rating: 46

3611 GREENVILLE AVE #A, Dallas

Data may be outdated — inspected 3/28/2023

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0Poor

Greenville

Ranked #378 of 462 in Greenville

Stable

9 inspections

Last: Mar 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.7

Avg Violations

37 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

3611 GREENVILLE AVE #A, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

6 basic

Nov

Jun 2019

1 inspections

2 intermediate

4 basic

Jan 2020

1 inspections

4 intermediate

6 basic

Jan

Jun 2020

1 inspections

4 intermediate

11 basic

Jul 2020

1 inspections

2 intermediate

10 basic

Jul

Mar 2021

1 inspections

3 intermediate

9 basic

Feb 2022

1 inspections

4 intermediate

7 basic

Feb

Oct 2022

1 inspections

2 intermediate

8 basic

Mar 2023

1 inspections

3 intermediate

8 basic

Mar

Inspection History

9 records on file

8 Routine1 Follow-up

Mar 23

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked chicken stored at 46 Degrees F in RIC.
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw animal products stored over RTE foods in WIC and RIC.
DAL-3*10 Clean Sight and Touch−5
Observed dirty ice machine, inside and out. Observed dirty shelving in WIC.

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark food items held longer than 24 hrs for no more than 7 days.
DAL-6*29 Thermometers to be accurate +/- 3'F−2
Observed thermometers in WIC not working correctly.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty WIC fan covers.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Observed damaged microwave.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor.
DAL-10*46 Enclosed toilet room w/self closing doors−2
Observed restroom door closing mechanism not working.
DAL-11*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−31 pts

Oct 22

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
Keep all TCS cold hold food at 41 F or lower at all times. Observed chicken (RIC) at 45.1 F
DAL-2*10 Clean Sight and Touch−5
Clean dirty ice machine from inside (food splash/stains)

Basic (8)

−16 pts

DAL-3*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.−2
Asked employees to st-up 3-compartment sink for warewashing. No employee could set-up 3-comp sink correctly. Wash/Rinse/Sanitize
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Use smaller storage containers to hold food. Observed lamb in RIC at 44.8F
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide quat test strips for 3-compartment sink
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food 6 inch off floor at all times
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop handle upright & protected. Observed touching ice with handle
DAL-8*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-9*45 Premises shall be maintained in good repair−2
Repair faucet handle (cold) in restroom and hole in door leading into office space
DAL-10*47 Other Violations−2
Post 'choking poster' sign up for public view

Base deductions−26 pts

Feb 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT RAW EGGS STORE ABOVE RTE FOOD ( COOKED CHICKEN
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-9*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-11*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHINGS

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, FLOORS, DRAINS , FRP, & GASKETS
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*45 Drying Mops-air dry−2
MOP AIR DRY
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS & FOOD IN PREP AREA & ON WORK STATION
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
FOOD EQUIPMENT

Base deductions−34 pts

Mar 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
IMPROPER COOLING OF TCS PRODUCTS
DAL-6*02 Cold Hold (41øF/45øF or below)−5
SAUCE 51.5f, D. TOMATOES 48.0, RICE 93.0, LAMB 89.2F, LAMB 54.7
DAL-9*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES

Basic (9)

−18 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR DOORS & RESURFACE FLOORS
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-3*22 Washing hands only at a designated hand sink−2
OBSERVED EMPLOYEES WASHING HANDS AT 3 COMP SINK
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS, WALLS , DOORS
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON EQUIPMENT
DAL-10*38 Thawing. under running water criteria−2
IMPROPER THAWING OF FROZEN MEAT
DAL-11*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
DAL-12*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES

Base deductions−33 pts

Jul 20

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-3*02 Cold Hold (41øF/45øF or below)−5
LAMB BEEF 56.2f, C. CHICKEN 52.5F, CHICKEN 57.7F

Basic (10)

−20 pts

DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN GASKETS AND FANS IN KITCHEN
DAL-4*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*38 Thawing. under running water criteria−2
IMPROPER THAWING OF MEAT
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-8*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF
DAL-9*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-10*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-11*32 Approved Food Contact Equip.−2
FOOD IMPROPERLY STORED IN OPEN CANS IN RIC(S)
DAL-12*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN

Base deductions−30 pts

Jun 20

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
RIC(S) 60F, W. SAUCES 87.2F, D. TOMATOES 46.6, & G. CHICKEN 56.5
DAL-8*14 Wash hands after all other activities−5
FAILURE TO WASH HANDS AFTER TOUCHING PERSONAL ITEMS
DAL-13*03 Food products not maintained at 135øF or above−5
C. CHICKEN 128.8F
DAL-14*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES

Basic (11)

−22 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ON DUTY
DAL-2*32 Damaged Equipment−2
REPAIR / REMOVE ALL NON-WORKING EQUIPMENT
DAL-3*43 Light bulbs, light shields provided−2
REPAIR/ REPLACE LIGHTING UNDER VENT HOOD SYSTEM
DAL-4*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOIL WIPING IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
DAL-9*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-10*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS
DAL-11*45 Lockers to be used to store personal items−2
PROVIDE LOCKERS FOR PERSONAL ITEMS
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS & DOORS & REMOVE DUST FROM CEILING OVER THE PREP AREA
DAL-15*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & HOLES AND RESEAL AROUND BACK DOORS

Base deductions−42 pts

Jan 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
beef & Lamb 60.4F, & 50.8, chicken 52.9 & 54.6F
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION RAW EGGS STORED ABOVE RTE
DAL-3*14 Wash hands after all other activities−5
LACK OF HAND WASHING BETWEEN OTHER ACTIVITIES
DAL-9*19 Water & Plumbing in good repair- per code−5
LEAKING AT 3 COMP SINK

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
NO RFSM ON DUTY ( REPEAT)
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & RESEAL AROUND DOORS
DAL-6*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DRINK IMPROPERLY STORED ON PREP TABLE ( OPEN CONTAINER)
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN ( REMOVE BUILD-UP)
DAL-10*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF

Base deductions−32 pts

Jun 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees f or below
DAL-4*18 Toxic items storage adjacent to food/utensils−5
chlorox wipes next to bags ans above cups

Basic (4)

−8 pts

DAL-2*39 Utensils, single serve items 6 inches off - floor−2
utensils must be stored 6" off floor
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink above prep serfice
DAL-5*45 Lockers to be used to store personal items−2
can not have backpack or personal items above or next to food or utensils
DAL-6*21 RFSM - Not On Site−2
must have a rfsm on sight at all times food is being prepared

Base deductions−18 pts

Nov 18

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
must have liquid waste manifest within the last 90 days
DAL-5*18 Toxic items storage adjacent to food/utensils−5
chemicals next to food and utensils- can not be above or next to hand sanitizer next to utensils
DAL-9*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw chicken above and next to RTE foods

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
no paper towels at the hand sink or bathroom
DAL-3*42 Nonfood-contact surfaces material−2
clean exterior of ice machine clean the bottom of the make line and refrigerator clean dust in ceiling
DAL-4*45 Lockers to be used to store personal items−2
personal items touching utensils-can not be next to food or utensils
DAL-6*36 Cloths in-use for wiping between uses stored−2
sanitation cloths must be in solution when not in use
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
utensils must be 6" off the floor
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
rice cooker sitting on the floor

Base deductions−27 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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