What is Air Culinaire's health inspection score?

Air Culinaire has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Air Culinaire last inspected?

Air Culinaire was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Air Culinaire have?

Air Culinaire has 74 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Air Culinaire safe to eat at?

Air Culinaire has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Air Culinaire serve?

Air Culinaire serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Air Culinaire

Name: Air Culinaire
Address: 8001 LEMMON AVE, Dallas, 75209
Rating: 32

8001 LEMMON AVE, Dallas

Data may be outdated — inspected 2/12/2024

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0Poor

American•Love Field

Ranked #367 of 396 in Love FieldBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 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

-1 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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8001 LEMMON AVE, Dallas, TX 75209

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Violation Timeline

Sep 2019

1 inspections

4 intermediate

5 basic

Sep

Mar 2020

1 inspections

4 basic

Nov 2020

1 inspections

2 intermediate

3 basic

Nov

May 2021

1 inspections

6 basic

Dec 2021

1 inspections

5 basic

Dec

Aug 2022

1 inspections

1 intermediate

7 basic

Feb 2023

1 inspections

1 intermediate

6 basic

Feb

Jul 2023

1 inspections

2 intermediate

4 basic

Jan 2024

1 inspections

3 intermediate

12 basic

Jan

Feb 2024

1 inspections

3 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed provolone cheese @ 52 F in RIC
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak under hand was sink

Basic (6)

−12 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
In WIC
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
DAL-7*41 Food Labeling - Bulk Food w/ Card or Sign−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Maintain floor clean throughout operations, WIF floor
DAL-9*45 Premises shall be maintained in good repair−2
Repair floor and wall tiles, and ceiling tiles

Base deductions−27 pts

Jan 24

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
cooked grilled chicken observed @ 51.9F
DAL-6*10 Clean Sight and Touch−5
Detail clean all food contact surfaces of equipment - sight & touch (observed dirty surfaces)
DAL-11*18 Toxic items storage adjacent to food/utensils−5
Observed chemicals stored next to clean dishes

Basic (12)

−24 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
drinking cups (open observed at food prep areas)
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
Replace worn cutting boards
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty floors underneath equipment (dirty)
DAL-7*44 Receptacles and waste Units-contructed−2
Replace damaged trash cans
DAL-8*45 Premises shall be maintained in good repair−2
Repair door of the topping cooler to allow it to close, ceiling tiles over the dumbwailer. Floor leading to WIC #9 not in good condition. Wall behind cracker storage must be repaired. Replace damaged ceiling tiles/missing over WIC #9
DAL-9*39 Store equipment & utensils - avoid contamination−2
Observed staff wipe off knives without washing properly
DAL-10*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Heavy dust build-up on ceiling tiles/over food prep areas
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*43 Light bulbs, light shields provided−2
Replace worn light bulbs under vent a system
DAL-14*22 Accredited food handler certificate - 60 days−2
DAL-15*21 RFSM - Not On Site−2
No CFM manager on duty the time of inspection

Base deductions−39 pts

Jul 23

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store smoked salmon (not cooked) over RTE fruit in RIC
DAL-2*10 Clean Sight and Touch−5
Observed soiled can opener blade

Basic (4)

−8 pts

DAL-3*32 Damaged Equipment−2
Repair torn/damaged gaskets on RICs/RIFs
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
in WIF and dry storage
DAL-5*39 Equipment in good repair and proper adjustment.−2
Repair RICs handles
DAL-6*42 Dirty nonfood contact surfaces−2
Clean dirty RIC/RIF/WIC/WIF gaskets

Base deductions−18 pts

Feb 23

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored next to cooked sausage patties in WIC

Basic (6)

−12 pts

DAL-2*32 Damaged Equipment−2
Repair torn gasket on RICs/RIFs
DAL-3*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo−2
Separate different cut veggies to avoid cross-contamination
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair RIC lid and door on other RIC
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dirty RIC gaskets and WIF floor
DAL-6*43 Light bulbs, light shields provided−2
Provide light shield above drying racks
DAL-7*45 Premises shall be maintained in good repair−2
Repair prep sink (not working) or remove if not needed. REpair floor tile in kitchen

Base deductions−17 pts

Aug 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold food must be kept at 41 F or lower at all times (cheese at 48.8 F)

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food containers on floor in WIF, keep 6 inch off floor
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Observed utensils stored on floor in dry storage. Keep 6 inch off floor
DAL-5*32 Dissasembled Equipment & Utensils- cleaning−2
Observed food debris on meat slicer (kitchen)
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty floors in kitchen, WIF
DAL-7*43 Light bulbs, light shields provided−2
light shield needed above grill area
DAL-8*45 Drying Mops-air dry−2
Air-dry mops when done using

Base deductions−19 pts

Dec 21

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*33 Warewashing machine, sink - cleaning frequency−2
Observed dirty dish machine, on top.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of food stored on the floor.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed ice build up in WIF.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in dry storage.
DAL-5*45 Drying Mops-air dry−2
Hang mops to dry.

Base deductions−10 pts

May 21

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-2*28 Do not exceed manuf. use by date−2
Observed soy milk exp. 5/7/21
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed food in hand sink. Use for hand wash only
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed broken RIC door and handle.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty floor and dirty outsides of dry food containers
DAL-6*45 Drying Mops-air dry−2
Hang mop to allow air dry

Base deductions−12 pts

Nov 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon over RTE
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Observed hand sanitizer and sanitizer bucket next to food.

Basic (3)

−6 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIF
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup left in WIC to scoop food
DAL-5*45 Drying Mops-air dry−2
Hang mop to allow air dry

Base deductions−16 pts

Mar 20

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*34 Insect control devices-not over food/food prep−2
Observed insect device over clean dishes
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cups as scoop
DAL-3*42 Dirty nonfood contact surfaces−2
Observed dirty top of dish machine
DAL-4*45 Premises shall be maintained in good repair−2
Observed leaky 3-comp faucet

Base deductions−8 pts

Sep 19

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty microwave and can opener blade
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed some severely dented cans
DAL-3*14 When to wash hands before donning new gloves−5
Observed employee touch floor then handle food without washing hands and changing gloves.
DAL-4*19 Water & Plumbing in good repair- per code−5
Observed leak at handsink faucet

Basic (5)

−10 pts

DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not cut plastic lids. Food-contact surface must be easily cleanable.
DAL-6*34 Insect control devices-not over food/food prep−2
Observed insect device over clean dishes
DAL-7*39 Equipment in good repair and proper adjustment.−2
Repair RIC door
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty fan covers in WIC, dirty shelves under fans.
DAL-9*45 Premises shall be maintained in good repair−2
Repair floor tiles that are cracked and replace wall tiles that are missing (wall corner) Seal hand sink to wall.

Base deductions−30 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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