Dallas Health Inspection Prep Checklist for Food Service

Dallas-Specific Inspection Requirements & Scoring

The Dallas City Health Department follows Texas Food Rules (TAFC §275.1 et seq.) with additional local ordinances. Inspections are scored on a 100-point system: 90–100 points is satisfactory, 80–89 is marginally acceptable, and below 80 triggers re-inspection and possible enforcement action. The DCHD focuses heavily on time-temperature control (TCS foods), cross-contamination prevention, employee hygiene, and facility cleanliness. Critical violations—such as improper storage of raw proteins above ready-to-eat foods or failure to maintain handwashing stations—result in immediate point deductions and potential closure orders. Check the DCHD website or call (214) 671-0745 to understand your establishment's risk category and inspection frequency.

Pre-Inspection Checklist: What Inspectors Verify

Inspectors verify temperature logs for refrigeration and hot-holding equipment (TCS foods must be 41°F or below, hot-held at 135°F or above). Ensure all coolers, freezers, and hot boxes have functioning thermometers and documented daily readings. Next, they assess handwashing stations (soap, paper towels, warm running water) in all food prep and restroom areas, and verify that no single-use items are being reused. Inspect storage: raw meats must be stored below ready-to-eat foods, cleaning chemicals must be in designated areas away from food, and all food must be dated and labeled. Review your Hazard Analysis and Critical Control Points (HACCP) plan if required by your license category, and ensure staff can explain cleaning schedules, allergen protocols, and what to do if someone reports foodborne illness symptoms.

Most Common Dallas Violations to Prevent

The most frequently cited violations in Dallas include improper cooling procedures (TCS foods not cooled from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours), inadequate handwashing practices, and cross-contamination during prep. Employees eating or smoking in food prep areas, wearing jewelry or nail polish during food handling, and failure to wear hair restraints are also common citations. Facility issues—such as pest evidence, grease buildup on hoods or vents, broken cooler seals, and non-working hand sinks—result in deductions. Labeling failures (unlabeled leftovers, missing prep dates) and inadequate cleaning of food-contact surfaces are routinely flagged. Address these areas immediately: train staff monthly on handwashing and hygiene, establish and post cleaning schedules, calibrate thermometers quarterly, and conduct internal audits weekly to catch gaps before the inspector arrives.

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