What is 60 Vines's health inspection score?

60 Vines has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 60 Vines last inspected?

60 Vines was last inspected on August 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 60 Vines have?

60 Vines has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 60 Vines safe to eat at?

60 Vines has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

60 Vines

Name: 60 Vines
Address: 500 CRESCENT CT #160, Dallas, 75201
Rating: 54

500 CRESCENT CT #160, Dallas

Data may be outdated — inspected 8/10/2023

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0Fair

Downtown

Ranked #851 of 1000 in Downtown

Declining

10 inspections

Last: Aug 10, 2023

low confidence

Directions Order

Inspections

10%

Clean Rate

4.9

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 pts

Latest

100% weight

2nd

60% weight

100

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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500 CRESCENT CT #160, Dallas, TX 75201

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Violation Timeline

Feb 2019

1 inspections

4 intermediate

6 basic

Feb

Sep 2019

1 inspections

2 intermediate

6 basic

Mar 2020

1 inspections

1 intermediate

Mar

Oct 2020

1 inspections

1 intermediate

5 basic

Mar 2021

1 inspections

3 basic

Mar

Sep 2021

1 inspections

1 intermediate

2 basic

Feb 2022

1 inspections

4 basic

Feb

Sep 2022

1 inspections

Feb 2023

1 inspections

1 intermediate

3 basic

Feb

Aug 2023

1 inspections

1 intermediate

9 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands−5
MUST WASH HANDS AFTER EVERY CONTAMINATION (DRINKING/ EATING )

Basic (9)

−18 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY-STATE APPROVED-OBSERVED EXPIRED CERTIFICATES
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
DO NOT STORE RAW/ COOKED RTE FOODS OVER THE LOAD LIMIT (COOK LINE)
DAL-4*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE UTENSILS INSIDE OF HAND SINKS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PROPERLY STORE PERSONAL DRINKS MUST BE STORED IN DESIGNATED AREA
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED IN USE UTENSIL IN BULK INGREDIENT DO NOT STORE UTENSILS BETWEEN EQUIPMENT
DAL-7*40 Handle & dispense of cleaned utensils, single-use−2
INVERT SINGLE SERVICE ITEMS AT COOK LINE
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS THROUGHOUT THE COOK LINE
DAL-9*43 Light bulbs, light shields provided−2
REPLACE BLOWN OUT LIGHTS (VENT A HOOD SYSTEM)
DAL-10*45 Premises shall be maintained in good repair−2
OBSERVED TOPPING COOLER AT 50F / REPLACE

Base deductions−23 pts

Feb 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean ice machine

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Remove pans in handsink
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Lockers to be used to store personal items−2
Remove linens from prep area

Base deductions−11 pts

Sep 22

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Feb 22

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*35 Hair Restraints effective−2
Employee missing beard net preparing food
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food on floor in walk in cooler
DAL-3*39 Keep utensils handles upright or protected−2
Utensils with no handles being used to scoop brussels sprouts
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vent in kitchen

Base deductions−8 pts

Sep 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw beef over pastries

Basic (2)

−4 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Missing date markings on items over 24 hrs at 42
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
Drinking cups stored on floor

Base deductions−9 pts

Mar 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*32 CIP-Cleanability−2
Avoid using wipe cloths as lining of non food contact surfaces
DAL-3*39 Store equipment & utensils - avoid contamination−2
Store food cups to minimize possible contact with food.

Base deductions−6 pts

Oct 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
clean ice machine

Basic (5)

−10 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-2*29 Mechanical holding unit, thermometer location−2
provide thermometers in coolers
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate from the city of Dallas. certificate cost $30 per year (checks, credit/debit cards, money orders, NO CASH). bring original card, DL or ID and money to Consumer Division located at 7901 Goforth Rd Dallas TX 75238. Call 214 670 8083 and make appointment.
DAL-5*47 Handler-Certificate Not on site−2
employees need to obtain food handler cards
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN SHELVES, GASKETS, COOLERS INSIDE

Base deductions−15 pts

Mar 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw fish over mushrooms raw beef over raw shrimp

Base deductions−5 pts

Sep 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
MILK WASH 49 DEGREE F, SAUSAGE 46 DEGREE F
DAL-2*18 Toxic items labeling for original container−5
LABEL SANITIZER BUCKETS-COS

Basic (6)

−12 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
SCOOPS IN FRONT -
DAL-4*21 RFSM - Not On Site−2
RECOMMEND ADDITIONAL RFSM CERTIFICATE
DAL-5*32 Package integrity−2
DENTED CANS WITH NON DENTED CANS- COS
DAL-6*47 Handwashing signage−2
AT BAR
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
ENSURE PROPER DATE MARKING
DAL-8*41 Food Labeling - Bulk Food w/ Card or Sign−2
BULK ITEMS

Base deductions−22 pts

Feb 19

Follow-up InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items labeling for original container−5
RELABEL SANITIZE BUCKET
DAL-4*19 Hand sink water temperature below 110'F−5
HAND SINK BY PIZZA OVEN 106.4, HAND SINK IN BACK 106.8 DEGREE F, EXPO 107.2 DEGREE F
DAL-7*14 When to wash hands before donning new gloves−5
OBSERVED EMPLOYEE TOUCH FACE AND FAIL TO ASH HANDS PRIOR TO DONNING GLOVES
DAL-9*10 Clean Sight and Touch−5
CLEAN INSIDE ICE MACHINE

Basic (6)

−12 pts

DAL-1*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-2*39 Store equipment & utensils in a clean, dry place−2
2 BOWLS OBSERVED WITHIN SPLASH GUARD, BAR HAS BAR EQUIPMENT STORED WITHIN SPLASH GUARD
DAL-5*47 Handwashing signage−2
AT BAR SINK
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
HANDLE STORED INSIDE CONDIMENT ON EXPO
DAL-8*21 RFSM - Not On Site−2
REGISTER WITH THE CITY OF DALLAS RECOMMEND AT LEAST 2 REGISTERED
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
ENSURE PROPER DATE MARKING IN WIC, ENSURE ITEMS ARE PULLED WHEN PAST 7 DAYS

Base deductions−32 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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