What is 303 Grill IN Bishop Arts's health inspection score?

303 Grill IN Bishop Arts 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 303 Grill IN Bishop Arts last inspected?

303 Grill IN Bishop Arts was last inspected on December 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 303 Grill IN Bishop Arts have?

303 Grill IN Bishop Arts has 32 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 303 Grill IN Bishop Arts safe to eat at?

303 Grill IN Bishop Arts 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 303 Grill IN Bishop Arts serve?

303 Grill IN Bishop Arts serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

303 Grill IN Bishop Arts

Name: 303 Grill IN Bishop Arts
Address: 303 W DAVIS ST, Dallas, 75208
Rating: 40

303 W DAVIS ST, Dallas

Data may be outdated — inspected 12/13/2023

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0Poor

American•Oak Cliff

Ranked #335 of 400 in Oak CliffBetter than 17% of american restaurants

Declining

4 inspections

Last: Dec 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

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

-11 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

-11 pts

Latest

100% weight

2nd

60% 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

303 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Mar 2021

1 inspections

1 intermediate

4 basic

Mar

Oct 2021

1 inspections

1 intermediate

7 basic

Dec 2022

1 inspections

9 basic

Dec

Dec 2023

1 inspections

3 intermediate

7 basic

Inspection History

4 records on file

4 Routine

Dec 23

Routine InspectionLatestScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean soda guns at bar
DAL-2*14 Gloves single use−5
Cook washed hands w/gloves on
DAL-4*18 Medicines labeled and stored properly−5
Put medicine in appropriate location>as inspection started pain medication/tylenol on drink container at bar

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label syrups/mixes in bar cooler
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
Date mark/place date in which commercially made products opened
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Replace can opener blade
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Install air curtain at back door>observed open
DAL-8*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Separate soda lines in ice chest
DAL-9*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-10*45 Store maintenance equip away from food/food equip−2
Keep tools separated from food

Base deductions−29 pts

Dec 22

Routine InspectionScore: 90

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves with aluminum foil
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Ensure all doors/rear glass door are tight-fitting
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate/distinguish employee food from food for sale
DAL-4*37 Food, utensils & equip under other sources−2
Do not store tools on top/in food (onions)
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Ensure all scoops are upright if stored in ingredients
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*42 Dirty nonfood contact surfaces−2
Clean racks of/in kitchen of all dust
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Ensure to close any holes or gaps along the wall
DAL-9*47 Health permit posted−2
Post Food Establishment Permit

Base deductions−18 pts

Oct 21

Routine InspectionScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*03 Food products not maintained at 135øF or above−5
warmer at back area at max 130 F must be maintain food temperature at 135 F or above meat balls 127 F , sauce 118 F and cream soup 125 F

Basic (7)

−14 pts

DAL-1*47 Permit/license posted−2
missing posted health permit on site must be have health permit posted on site
DAL-2*47 RFSM Certificate - Not Display−2
missing RFSM certificate RFM must be registered with the city to show upon request
DAL-3*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-4*39 Equipment in good repair and proper adjustment.−2
gaskets broken at RI cooler unit at prep area must be replace or repair to proper condition RI unit at front kitchen area broken legs must be replace or repair to proper condition
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level in back areas must be 6 inches out the floor level in all areas
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils, debris and grease accumulations must be clean to avoid cross contamination
DAL-7*45 Premises shall be maintained in good repair−2
broken floors with cracks and tiles up, floors uneven in different areas at kitchen and dining area must be replace or repair to proper condition

Base deductions−19 pts

Mar 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*10 Equipment and Utensils Cleaning-contamination−5
shelving on bar area dirty with soils, mold and dust contamination must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM certificates must be have FSM's registered with the city
DAL-2*38 Time/temperature controlled for safety food, slacking−2
cooler unit at kitchen area slicking food temperature at 47 F must be verified food temperatures to be maintain at 40 F or below
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors inside kitchen area dirty with grease accumulations must be clean to avoid cross contamination
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.

Base deductions−13 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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