What is Wing Daddy's Grill's health inspection score?

Wing Daddy's Grill 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 Wing Daddy's Grill last inspected?

Wing Daddy's Grill was last inspected on January 24, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wing Daddy's Grill have?

Wing Daddy's Grill has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wing Daddy's Grill safe to eat at?

Wing Daddy's Grill 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 Wing Daddy's Grill serve?

Wing Daddy's Grill serves Wings cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wing Daddy's Grill

Name: Wing Daddy's Grill
Address: 3410 S LANCASTER RD, Dallas, 75216
Rating: 40

3410 S LANCASTER RD, Dallas

Data may be outdated — inspected 1/24/2024

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0Poor

Wings•South Dallas

Ranked #421 of 489 in South DallasBetter than 88% of wings restaurants

Improving

8 inspections

Last: Jan 24, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.1

Avg Violations

29 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

+10 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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3410 S LANCASTER RD, Dallas, TX 75216

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Violation Timeline

Oct 2019

1 inspections

4 intermediate

6 basic

Oct

Jun 2020

1 inspections

3 intermediate

8 basic

Mar 2021

1 inspections

4 intermediate

11 basic

Mar

Sep 2021

1 inspections

3 intermediate

9 basic

Sep 2022

1 inspections

1 intermediate

5 basic

Sep

Mar 2023

1 inspections

2 intermediate

6 basic

Oct 2023

1 inspections

4 intermediate

6 basic

Oct

Jan 2024

1 inspections

9 basic

Inspection History

8 records on file

8 Routine

Jan 24

Routine InspectionLatestScore: 89

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
condiments need a cover to protect
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark cheese in WIC for 7 days
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Back door needs a seal to close gap
DAL-4*45 Premises shall be maintained in good repair−2
Door needs repair for cold hold
DAL-5*42 Dirty nonfood contact surfaces−2
clean under 3 comp sink dust and debris along wall - clean to detail
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food drink next to food treys
DAL-7*39 Store all equipment & utensil covered or inverted−2
food utensil and treys need to be inverted from contamination
DAL-8*47 Other Violations−2
choke poster needs to be visible
DAL-9*29 Sanitizing solutions, testing devices−2
Have chemical strips for solution bucket

Base deductions−18 pts

Oct 23

Routine InspectionScore: 79

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
Use time as a public health control- wings out at room temp
DAL-2*10 Clean Sight and Touch−5
Clean soda nozzles for sight and touch- black build up seen.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Properly store chemical spray bottles near salad dressing at front counter
DAL-4*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days

Basic (6)

−12 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety- state approved
DAL-6*24 Food Labeling- with common name of the food−2
Label all food (sauces with common name)
DAL-7*31 Individual, disposable towels−2
No paper towel at front hand sink
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk breading containers with common name (fish breading etc.)
DAL-9*42 Dirty nonfood contact surfaces−2
Encrusted grease build up at side of fryer
DAL-10*45 Drying Mops-air dry−2
hang wet mops to air dry

Base deductions−32 pts

Mar 23

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
use time as public control- wings
DAL-6*10 Clean Sight and Touch−5
heavy food build up on shelves in walk in cooler- clean to remove build up

Basic (6)

−12 pts

DAL-1*24 Food Labeling- with common name of the food−2
label drink dispensers (lobby) fruit punch etc
DAL-2*40 Single use articel wrapped or dispensed−2
invert single service articles when not used
DAL-4*42 Dirty nonfood contact surfaces−2
vent hood filters observed dirty
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk ingredient containers (fish/chicken)
DAL-7*45 Premises shall be maintained in good repair−2
repair toilet in womens restroom- not in good repair
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
Do not reuse single use containers/ seasoning

Base deductions−22 pts

Sep 22

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*19 Plumbing System Construction−5
HAND SINK FALLING OFF THE WALL

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-3*39 Cooking equipment free of encrusted grease−2
GREASE ON FOOD SHELF IN KITCHEN AREA
DAL-4*42 Dirty nonfood contact surfaces−2
DUSTY SURFACE AND BUILD UP ON FOOD STORAGE SURFACE
DAL-5*22 Accredited food handler certificate - 60 days−2
NO FOOD HANDLER
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
NO TEST STRIP

Base deductions−15 pts

Sep 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 44.6*F, SLICED LETTUCE 47.8*F IN RIC , RAW CHICKEN 70.2*F ON ROLLING CART
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT AND EGGS STORED ABOVE RTE FOODS
DAL-8*03 Food products not maintained at 135øF or above−5
COOKED WINGS 100*F , 121.2*F,130*F STORED ON ROLLING RACK

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED GAP AT BOTTOM OF DOOR
DAL-4*31 Handwashing lavatory - used for other purpose−2
BUCKET STORED IN HANDSINK
DAL-5*39 Store all equipment & utensil covered or inverted−2
INVERT ALL
DAL-6*21 RFSM - Not On Site−2
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLES STORED ON FLOOR
DAL-10*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−33 pts

Mar 21

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL STORED WITH SINGLE SERVICE
DAL-8*14 When to wash hands−5
LACK OF HAND WASHING
DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS ; RAW CHICKEN STORED ABOVE RTE FOODS IN WIC
DAL-15*10 Clean Sight and Touch−5
CLEAN ALL

Basic (11)

−22 pts

DAL-2*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-3*38 Thawing. Under refrigeration−2
RAW CHICKEN STORED ON FLOOR
DAL-4*45 Store maintenance equip away from food/food equip−2
FOOD ITEMS STORED WITH MAINTENANCE
DAL-5*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*21 RFSM - Not On Site−2
REGISTER BY 3/23/21
DAL-9*47 Handler-Certificate Not on site−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLES STORED ON FLOOR
DAL-13*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
RAW CHICKEN STORED ON FLOOR

Base deductions−42 pts

Jun 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*14 Wash hands after all other activities−5
FAILURE TO CHANGE GLOVES
DAL-5*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
DISCONTINUE PARTIALLY COOKED CHICKEN FROM PREVIOUS DAY AT 69*F (DISCARDED) STORED ON ROLLING CART
DAL-8*02 Cold Hold (41øF/45øF or below)−5
CHEESE 48*F IN RIC, RANCH DRESSING STATES REFRIGERATE AFTER OPENING STORED ON PREP TABLE

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-6*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
FOOD HANDLER- CERTIFICATE NOT ON SITE PROVIDE FOR ALL
DAL-7*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN ALL HANDSINK; EMPLOYEE FILLING BUCKET IN HANDSINK
DAL-9*47 RFSM Certificate - Not Display−2
POST IN CUSTOMER VIEW
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED DAYLIGHT AT EXIT DOOR
DAL-11*38 Frozen food. Stored frozen foods shall be maintained frozen−2
FRIES STORED AT ROOM TEMPERATURE

Base deductions−31 pts

Oct 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS
DAL-4*10 Clean Sight and Touch−5
CLEAN ALL : RACKS
DAL-9*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-10*05 Rapidly reheat 165øF for hot holding−5
COOKED CHICKEN STORED AT ROOM TEMPERATURE NEAR FRYER

Basic (6)

−12 pts

DAL-2*31 Handwashing lavatory - accessible−2
HANDINK IN FRONT BLOCKED
DAL-3*37 Food, utensils & equip under other sources−2
OBSERVED PREPARATION OF FOOD ITEMS WHILE DIRTY DISHES IN 3 COMP SINK
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKIKNG
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLES STORED ON FLOOR
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMER ITEMS
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE; WIPING CLOTH HANGING FROM PIC

Base deductions−32 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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