What is Win Buffet's health inspection score?

Win Buffet 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 Win Buffet last inspected?

Win Buffet was last inspected on November 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Win Buffet have?

Win Buffet has 102 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Win Buffet safe to eat at?

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

Official Health Record

Win Buffet

Name: Win Buffet
Address: 3434 W ILLINOIS AVE 400, Dallas, 75211
Rating: 40

3434 W ILLINOIS AVE 400, Dallas

Data may be outdated — inspected 11/2/2023

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0Poor

West Dallas

Ranked #298 of 356 in West Dallas

Declining

10 inspections

Last: Nov 2, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 36/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) which is computed during our regular data sync.

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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3434 W ILLINOIS AVE 400, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

3 basic

Mar

Sep 2019

1 inspections

3 intermediate

7 basic

Mar 2020

1 inspections

3 intermediate

11 basic

Mar

Oct 2020

1 inspections

4 intermediate

7 basic

Apr 2021

1 inspections

2 intermediate

8 basic

Apr

Nov 2021

1 inspections

3 intermediate

9 basic

Jun 2022

1 inspections

3 intermediate

7 basic

Jun

Mar 2023

1 inspections

5 intermediate

10 basic

Apr 2023

1 inspections

3 basic

Apr

Nov 2023

1 inspections

2 intermediate

10 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 84

2 Med10 Basic

12 total

70/100inspection score

−30 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 foods stored above sauces. arrange food properly to prevent cross contamination
DAL-2*10 Clean Sight and Touch−5
grime build up on food contact table. clean and sanitize

Basic (10)

−20 pts

DAL-3*34 Controlling pests. Eliminating harborage conditions−2
food debris on floor and gap at back exterior door. provide a tight seal.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no eating in kitchen or drinking
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed multiple uncovered foods in kitchen and in cold hold equipment.
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
thaw frozen food under running water, observed foods in still water.
DAL-7*39 Store equipment & utensils in a clean, dry place−2
clean wire shelves where utensils are stored.
DAL-8*40 Store single-service item in original package−2
store single service spoons and forks upright in container.
DAL-9*42 Dirty nonfood contact surfaces−2
clean walls and floors of kitchen, clean grease build up on equipment, clean gaskets of all cold hold equipment, clean walls at drink stations, clean dust on ceiling tiles.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
clean dust build up on intake vents.
DAL-11*44 Maintaining refuse areas and enclosures−2
inform grease provide to clean top of grease container.
DAL-12*45 Premises shall be maintained in good repair−2
repair damaged floor tiles in WIC and fill in holes on walls.

Base deductions−30 pts

Apr 23

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME ON WALLS, GRIME BUILD UP ON SOME GASKETS OF COLD HOLD EQUIPMENT, GRIME BUILD UP ON SOME FOOD STORAGE LIDS CLEAN.
DAL-2*39 Cooking equipment free of encrusted grease−2
OBSERVED SLIGHT GREASE BUILD UP ON PIPES AND IN BETWEEN EQUIPMENT.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED FOOD LEFT UNCOVERED IN WICs, COVER TO PREVENT POSSIBLE CONTAMINATION.

Base deductions−6 pts

Mar 23

Routine InspectionScore: 73

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*18 Toxic items labeling-non original container−5
OBSERVED TWO HDX SPRAY CONTAINERS WITHOUT NAME OF CHEMICAL. LABEL CONTAINERS AS CLEANER.
DAL-7*10 Clean Sight and Touch−5
OBSERVED HEAVE GRIME BUILD UP UNDERNEATH LID OF RAW PROTEIN REACH IN COOLER, OBSERVED RESIDUE BUILD UP ON SLICER. HEAVY GRIME BUILD UP ON METAL PART OF TWO RICE COOKERS, CLEAN AND SANITIZE.
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED IN PROTEIN WIC RTE FOODS STORED BELOW RAW CHICKEN CONTAINERS. STORE FOOD CORRECTLY TO PREVENT CROSS CONTAMINATION
DAL-13*06 Discard if TCS is in container w/ no date or day−5
AT SUSHI STATION MISSING ALL MONTH OF FEBRUARY RECORDS AND NO AVAILABLE RECORDS FOR ALL OF MARCH. DISCARD CURRENT FOODS AT AT BUFFET LINE.
DAL-15*03 Food products not maintained at 135øF or above−5
OBSERVED STEAM FISH AT 120F, TEMPERATURE OF STEAM TABLE WAS INCREASED.

Basic (10)

−20 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
OBSERVED HEAVY GRIME BUILD UP ON FOOD STORAGE SHELVES, DUST BUILD UP ON LIGHT FIXTURES OF BUFFET LINE. CLEAN.
DAL-3*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD ON SEALS OF COLD HOLD EQUIPMENT, GRIME ON ALL STORAGE SHELVES, GREASE ON RACKS, DUST BUILD UP ON FANS OF WALK IN COOLERS. CLEAN.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-5*34 Remove dead/trapped pests−2
OBSERVED HEAVY BUILD UP OF DEAD PEST ON TRAPS, CLEAN TRAPS OR REPLACE.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED FLOOR TILES IN WALK IN COOLER, REPAIR.
DAL-8*39 Cooking equipment free of encrusted grease−2
HEAVY GREASE BUILD UP ON SURFACES OF EQUIPMENT. CLEAN.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED STRABUCKS DRINK IN KITCHEN. NO DRINKING IN KITCHEN.
DAL-11*32 Nonfood surfaces-design to be cleaned easily−2
OBSERVED UNTREATED WOOD USED AS STORAGE SURFACE IN WICS. USE SURFACE THAT EASILY CLEANABLE.
DAL-12*38 Frozen food. Stored frozen foods shall be maintained frozen−2
OBSERVED CHEESE PIZZAS STORED IN WIC. KEEP PIZZAS FROZEN PER MANUFACTURE BOX DIRECTIONS.
DAL-14*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
POST SIGN THAT STATES CONSUMERS MUST USE NEW PLATE.

Base deductions−45 pts

Jun 22

Routine InspectionScore: 84

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cooked noddles stored below raw chicken and fish. arranged food properly to prevent cross contamination.
DAL-7*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
sushi was observed with no records for today. written procedure state to record time. PIC recorded time once notified.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
OBSERVED PUDDING AT 48.2f, OYSTER AT 43.8f, RANCH AT 46.2f. surround food containers with ice to aid keep food below cold hold temperature.

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
observed food debris inside of reach in cooler, grime build up on all gaskets of reach in coolers and walk in coolers, heavy grime build up on wire storage shelves, on rack used to hold pans, dust and grime observed on fan in kitchen, heavy grime build up on ceiling of protein walk in cooler and on condenser unit.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed uncovered food in walk in freezer, observed uncovered on racks,
DAL-3*45 Premises shall be maintained in good repair−2
observed damaged floor tiles in walk in freezer,
DAL-4*43 Ventilation hood-prevent grease dripping−2
observed grease build up on vent hood, clean.
DAL-5*44 Maintaining refuse areas and enclosures−2
observed grease build up on outside grease tank, have service provide clean tank.
DAL-9*39 Equipment & utensils cleaned before restocking−2
observed restock pans covered in grease build up. thoroughly clean before restocking.
DAL-10*34 Controlling pests. Eliminating harborage conditions−2
observed food debris on floor, behind equipment, back metal door with large gap on bottom. remove all harboring conditions.

Base deductions−29 pts

Nov 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
pineapple observed at 50.2F, peaches observed at 49.7F, banana pudding observed at 48.2F. REPAIR OR ADJUST TEMPERATURE OF COLD SERVING LINE IT IS NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES.
DAL-9*18 Toxic items labeling-non original container−5
HDX container with toxic not labeled. LABEL HDX SPRAY.
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken storage above sweet and sour sauce and above garlic. arrange properly to prevent cross contamination.

Basic (9)

−18 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust build up on four intake vents located in dinning area, clean.
DAL-2*42 Dirty nonfood contact surfaces−2
heavy grime build up on all wired storage shelves, grime build up on food storage containers, grime and dust build up on black fans located in kitchen, heavy grime on tray racks, CLEAN.
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
observed heavy rust and paint chipping on storage rack located in ware wash area, replace.
DAL-4*45 Premises shall be maintained in good repair−2
observed damage floor tile in walk in freezer.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed boxes of food on floor of walk in freezer, and on floor of kitchen; STORE FOOD BOXES MINIMUM 6 INCHES OFF FLOOR
DAL-6*36 Cloths in-use for wiping between uses stored−2
observed wet cloth store in hand sink, observed wet cloth being used underneath cutting board.
DAL-7*31 Handwashing lavatory - used for other purpose−2
observed cloth in hand sink and clear containers stored on hand sink, HAND SINK IS FOR WASHING HANDS ONLY.
DAL-10*41 Food storage containers, identified with common name of food.−2
containers with white food ingredients not labeled, clean.
DAL-12*39 Soda nozzles and ice bin clean to remove soil−2
grime build up in ice machines, clean. grime build up around coke nozzles, clean.

Base deductions−33 pts

Apr 21

Routine InspectionScore: 86

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*18 Unnecessary chemicals not allowed−5
observed Ortho Home defense pesticide in establishment, remove from premises.
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed shrimp stored above fruit in walk in cooler. observed raw chicken container stored above noddles in walk in cooler2. arrange properly to prevent cross contamination.

Basic (8)

−16 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on multiple intake vents, clean.
DAL-2*42 Dirty nonfood contact surfaces−2
observed grime build up on shelves, on electrical wires, on tray trolley, on fans of walk in coolers, on condenser units of walk in coolers. dust build up on light displays. CLEAN GRIME
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food in containers left uncovered in walk in cooler and in grey storage containers located in dry storage. cover food to prevent potential contamination.
DAL-6*39 Cooking equipment free of encrusted grease−2
grease build up on cooking equipment and in between equipment, CLEAN.
DAL-7*45 Store maintenance equip away from food/food equip−2
observed maintenance tools stored with cooking utensils. store separately.
DAL-8*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
observed heavy food debris on kitchen, clean.
DAL-10*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloths underneath cutting boards, use appropriate mats that are anti microbial.

Base deductions−26 pts

Oct 20

Routine InspectionScore: 81

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
crab sushi at 62F, tofu sushi at 61F, shrimp at 46F, cut melon at 58F; all food observed on buffet line. DISPOSE OF FOOD. baked fish at 54.2F in 2nd walk in cooler.
DAL-2*03 Food products not maintained at 135øF or above−5
baked fish at 98f, honey chicken at 122F, jalapeno chicken 121F; all food was observed on buffet line. INCREASE TEMPERATURE OF BUFFET LINE STEAMERS AND HAVE EMPLOYEE STIR FOOD TO PROVIDE PROPER HEAT TRANSFER.
DAL-5*18 Toxic items labeling-non original container−5
toxic chemical in large spray bottle was observed not labeled, label
DAL-10*10 Clean Sight and Touch−5
observed heavy black residue in ceiling of two ice machines, CLEAN AND SANITIZE.

Basic (7)

−14 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
grime observed in buffet line cabinets, CLEAN.
DAL-4*44 Soiled receptacles and waste handling units cleaned−2
build up of soil observed on outdoor grease bin, clean.
DAL-6*45 Location of lockers−2
employees storing personal items above and on food packages, store in lockers.
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
employee thaw frozen shrimp in sink with no running water.
DAL-8*34 Remove dead/trapped pests−2
observed dead pest on light shields in kitchen, clean.
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
container of raw chicken observed on floor, store minimum 6' off floor even when being worked on.
DAL-11*39 Equipment in good repair and proper adjustment.−2
2nd walk in cooler observed at 54.2F, move all food to 1st walk in cooler. do not use until it is able to maintain cold hold temperatures.

Base deductions−34 pts

Mar 20

Routine InspectionScore: 80

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sushi observed at 65.4F, 66.2F, dispose of all sushi. RFSM stated he will start using time as public health control, must provide instructions on how to maintain.
DAL-3*18 Toxic items labeling-non original container−5
spray bottles with yellow and pink substance not labeled, contained cleaner.
DAL-4*10 Clean Sight and Touch−5
two ice bins contained brown reside inside of ice bins, clean and sanitize. Food contact surface in kitchen were covered with grime, clean and sanitize. Ice cream nozzles contained black residue, clean and sanitize.

Basic (11)

−22 pts

DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
exhaust vents located in dinning area are covered in dust, clean. exhaust vents in kitchen are rusted, replace.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
gap on exterior rear door, provide a better seal to prevent pest from entering.
DAL-6*47 Handwashing signage−2
Provide hand wash sign in employee restroom.
DAL-7*41 Food storage containers, identified with common name of food.−2
four large containers with white substance not labeled. label with name of contents.
DAL-8*42 cleaning hermetically sealed containers of food or visible soil before opening−2
clean lids of all large food containers, heavy amounts of grime on lids and containers.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
many containers of food uncovered in walk in cooler and walk in freezer, cover food to prevent potential contamination.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
storing utensils used for rice in tap water. RFSM will now store on clean food contact surfaces and will clean and sanitize per TFER.
DAL-11*45 Location of lockers−2
employees storing cloths on shelves that contain food and utensils, store personal items away from food. equipment and single service items.
DAL-12*36 Cloths in-use for wiping food spills used for no other purpose−2
wet cloth being used underneath cutting board.
DAL-13*38 Frozen food. Stored frozen foods shall be maintained frozen−2
frozen pizza thawing in room temperature. Pizza packaging states to go directly from frozen state to oven.
DAL-14*46 Enclosed toilet room w/self closing doors−2
restroom door located in kitchen is not self closing, repair.

Base deductions−37 pts

Sep 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
all Cooler units at kitchen area dirty with food debris , mold and stagnant water must be clean to avoid cross contamination
DAL-6*02 Cold Hold (41øF/45øF or below)−5
chicken 48 F meat 47 F shrimp 49 F must be maintain at 40 F or below
DAL-10*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or date labels to avoid cross contamination or temperature not below 45 F to avoid cross contamination

Basic (7)

−14 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
cooler units at kitchen area must be replace or repair to proper condition to maintain 40 F or below including WI cooler units
DAL-3*27 Cooling method, criteria - smaller portions−2
shrimp in big containers inside cooler units -shrimp at 47 F must be maintain at proper temperature of 40 F or below in small containers when remove from freezer must be keep inside WI cooler unit
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
date marking missing on some food containers inside cooler units must be date mark food containers on all areas
DAL-7*43 Light bulbs, light shields provided−2
shields broken at kitchen area must be clean to avoid cross contamination
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
floors walls and ceiling with food debris, spills and grease accumulation
DAL-9*34 Devices to stun/electrocute flying insects−2
broken stun flying station must be repair or replace to proper condition

Base deductions−29 pts

Mar 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
shrimp 50F , mussels 48F
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
fryers and stoves dirty must be clean food debris and contamination during operational hours

Basic (3)

−6 pts

DAL-1*25 HACCP Plan Record to be maintained−2
missing pH log dates on logging records must be have every day log data entry
DAL-3*45 Clean facilities as often as necessary.−2
floors dirty inside kitchen area floors must be clean when contamination is observed
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking at food containrs inside cooler units

Base deductions−16 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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