What is Wingstop Restaurant's health inspection score?

Wingstop Restaurant has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wingstop Restaurant last inspected?

Wingstop Restaurant was last inspected on December 5, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wingstop Restaurant have?

Wingstop Restaurant has 48 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wingstop Restaurant safe to eat at?

Wingstop Restaurant has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Wingstop Restaurant

Name: Wingstop Restaurant
Address: 4351 DALLAS FT WORTH TPKE STE #110, Dallas, 75211
Rating: 76

4351 DALLAS FT WORTH TPKE STE #110, Dallas

Data may be outdated — inspected 12/5/2022

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0Good

West Dallas

Ranked #24 of 356 in West Dallas

Unknown

8 inspections

Last: Dec 5, 2022

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

43 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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4351 DALLAS FT WORTH TPKE STE #110, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

4 basic

Feb

Oct 2019

2 inspections

5 intermediate

17 basic

Apr 2020

1 inspections

1 intermediate

4 basic

Apr

Nov 2020

1 inspections

3 basic

May 2021

1 inspections

1 intermediate

3 basic

May

Mar 2022

1 inspections

7 basic

Dec 2022

1 inspections

1 intermediate

2 basic

Dec

Inspection History

8 records on file

8 Routine

Dec 22

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Backflow prevention device - installed−5
Observed backflow problem with hand sinks>water that drained from hand sink came up from floor drain

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean shelves/racks by fryer
DAL-3*47 Other Violations−2
Register certified food manager certificate with City of Dallas

Base deductions−9 pts

Mar 22

Routine InspectionScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*45 Premises shall be maintained in good repair−2
observed two missing venta-hood filters
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*46 Physical Facilities Premises−2
DAL-7*47 Other Violations−2

Base deductions−14 pts

May 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*35 Outer Clothing, Clean Condition−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−11 pts

Nov 20

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
PIC must be ensure had hot water during operational hours at 110 F or above to all hand sinks to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas sticky and dirty with spills, soils deposits and grease accumulations must clean all areas to avoid cross contamination including under floor equipment

Base deductions−6 pts

Apr 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies observed.
DAL-4*45 Drying Mops-air dry−2
DAL-5*47 Conditions of Permit-in use of food equipment−2

Base deductions−13 pts

Oct 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
cooler units dirty inside and outside with food debris and soils accumulations must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FRSM certificate display on site
DAL-2*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with encrusted grease must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty in all areas must be clean to avoid contamination
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
fan covers inside WI cooler units dirty with dust grease and soils deposits must be clean to avoid cross contamination
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
100 ppm sanitizing solution at sanitizer buckets must be at proper concentration of : 200- 400 ppm chlorine concentration

Base deductions−17 pts

Oct 19

Routine InspectionScore: 64

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
hand sink 103 F 3c sink 105 F
DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-11*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-15*06 Discard if TCS is in container w/ no date or day−5
PIC must discard all food containers without dates or day marking

Basic (11)

−22 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
fly activity observed must be contact pest management to eliminate pest
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-4*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-7*39 Cooking equipment free of encrusted grease−2
fryers with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-8*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
not sufficient hot water to maintain peaks use during operational hours must be 110 F minimum temperature at hand sink to avoid cross contamination by employees not hot water at 3c sink must be maintain hot water to properly remove and clean utensils
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with food debris, soils and grease accumulations must be clean to avoid contamination walls skirts and all walls with soils accumulations and grease deposits must be clean to avoid contamination ceiling with spills and soils accumulations must be clean to avoid contamination
DAL-10*24 Food Labeling- with common name of the food−2
missing labeling on all food containers must be label food containers in all areas
DAL-12*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration of sanitizing solutions at sanitizer buckets and 3c sink must be have proper concentration of 200-400 ppm Quat concentration at sanitizer bucket 200 ppm Quat concentration at 3c sink
DAL-13*44 Trash cans and designated storage areas−2
trash and litter accumulated at back exit door area trash must be keep in a proper container with lids or must be remove and place in a proper container outside the establishment to avoid cross contamination
DAL-14*21 RFSM - Not On Site−2
RFSM not on site must be have a RFSM present during operational hours

Base deductions−42 pts

Feb 19

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Health permit posted−2

Base deductions−8 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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