What is Williams Fried Chicken's health inspection score?

Williams Fried Chicken has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Williams Fried Chicken last inspected?

Williams Fried Chicken was last inspected on February 20, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Williams Fried Chicken have?

Williams Fried Chicken has 46 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Williams Fried Chicken safe to eat at?

Williams Fried Chicken has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Williams Fried Chicken

Name: Williams Fried Chicken
Address: 3280 FORT WORTH AVE, Dallas, 75211
Rating: 37

3280 FORT WORTH AVE, Dallas

Data may be outdated — inspected 2/20/2024

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0Poor

West Dallas

Ranked #308 of 356 in West Dallas

Declining

10 inspections

Last: Feb 20, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

17x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 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

-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

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3280 FORT WORTH AVE, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

1 basic

Jan

Jul 2019

1 inspections

2 intermediate

2 basic

Jan 2020

1 inspections

2 basic

Jan

Sep 2020

1 inspections

4 basic

Apr 2021

1 inspections

1 intermediate

3 basic

Apr

Oct 2021

1 inspections

1 intermediate

4 basic

Jun 2022

1 inspections

2 intermediate

2 basic

Jun

Feb 2023

1 inspections

1 intermediate

4 basic

Aug 2023

1 inspections

4 intermediate

3 basic

Aug

Feb 2024

1 inspections

3 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
A few items in steam well at less than 135 F
DAL-2*18 Toxic items used according to law−5
Chlorine concentration at sanitizer compartment at 200 ppm>too high
DAL-3*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-4*22 Washing hands only at a designated hand sink−2
Cook seen washing hands at 3-compartment sink
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Replace oxidized can opener blade
DAL-6*33 Rinsing procedures - 3 compartment sink−2
Rinsing procedure incorrect>2 compartments observed w/ chlorine
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be placed in sanitizer after use
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Keep food in containers off floor
DAL-9*40 Reuse of single service articles−2
Do not store/use single use items in spices

Base deductions−27 pts

Aug 23

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
WIC observed at 48 F & Chicken inside just about the same
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Three critically dented cans observed not separated
DAL-3*18 Restricted use pesticides−5
Do not store pesticides in establishment
DAL-5*14 Hands wash procedures-without soap−5
Employee observed washing hands at 3-compartment sink & without soap

Basic (3)

−6 pts

DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Replace can opener blade
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Do not stack bins of chicken on top of each other>ensure that bottoms if bins (do not) touch bare chicken
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Fix/re-grout tiles in kitchen

Base deductions−26 pts

Feb 23

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Multiple critically dented cans observed

Basic (4)

−8 pts

DAL-2*32 Approved Food Contact Equip.−2
Do not leave/use cans as containers to hold food
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
When storing/stacking containers ensure that they are covered
DAL-4*42 Dirty nonfood contact surfaces−2
Clean gaskets of reach-in coolers
DAL-5*47 Other Violations−2
Register food manager certificate with City of Dallas

Base deductions−13 pts

Jun 22

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Hot holding food temperatures must be held at 135 F/higher-reheat at once.
DAL-3*18 Use toxic according to manufacturer direction−5
No pest bug spray is not meant to be used in a commercial establishment.

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM on site during the inspection
DAL-4*47 OTHER VIOLATIONS−2
Chicken marination room observed at high temperature

Base deductions−14 pts

Oct 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Mashed potatoes at steam well observed at 113. Hot foods must be maintained at 135 degrees

Basic (4)

−8 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
Encrusted grease build up observed on exterior of Fry station
DAL-2*32 Damaged Equipment−2
Replaced damaged equipment
DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Provided hot water at hand sink in the kitchen
DAL-5*47 Other Violations−2
Repair the face of paper towel dispenser

Base deductions−13 pts

Apr 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using cardboard boxes as food containers inside RI freezer unit must be use approved food containers as food containers to avoid cross contamination

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
missing individual towels on hand sink front area must be have individual towels on all hand sinks
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors dirty under equipment in all areas clean floors under equipment to avoid cross contamination
DAL-4*45 Premises shall be maintained in good repair−2
walls ceiling and floors with broken material or to old to be maintain must be replace or repair to proper condition

Base deductions−11 pts

Sep 20

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units and freezer unit at the back must be have visible working thermometers inside cooler units in all areas
DAL-2*34 Outer openings:closing holes, gaps−2
holes on floors and walls in all areas must be closed all holes to avoid pest harboring including unused drainage tubing
DAL-3*45 Premises shall be maintained in good repair−2
floors tiles broken and loose in entry prep area must be replace or repair to proper condition ceiling tiles broken and peeling off material must be replace or repair to proper condition lights not working on back service area must be replace or repair to proper condition
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ceiling tiles and walls dirty with soils, grease and dust accumulations must be clean to avoid cross contamination

Base deductions−8 pts

Jan 20

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
WI cooler doors rust and oxidize must be maintain in proper repair
DAL-2*45 Premises shall be maintained in good repair−2
ceiling, walls and floors must be maintain in good repair

Base deductions−4 pts

Jul 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
corn fried 120'f
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer sink 150ppm chlorine

Basic (2)

−4 pts

DAL-3*32 Damaged Equipment−2
observed mold, and broken soda cup holder
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 pts

Jan 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers no container or bag allow o put directly on food

Basic (1)

−2 pts

DAL-1*21 RFSM - Not On Site−2

Base deductions−7 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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