What is Aloha Bar-b-que's health inspection score?

Aloha Bar-b-que has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aloha Bar-b-que last inspected?

Aloha Bar-b-que was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aloha Bar-b-que have?

Aloha Bar-b-que has 85 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aloha Bar-b-que safe to eat at?

Aloha Bar-b-que has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Aloha Bar-b-que serve?

Aloha Bar-b-que serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Aloha Bar-b-que

Name: Aloha Bar-b-que
Address: 5610 LEMMON AVE #A1, Dallas, 75209
Rating: 58

5610 LEMMON AVE #A1, Dallas

Data may be outdated — inspected 1/12/2024

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0Fair

American•Love Field

Ranked #215 of 396 in Love FieldBetter than 17% of american restaurants

Stable

10 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

27 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

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

5610 LEMMON AVE #A1, Dallas, TX 75209

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Violation Timeline

Aug 2019

1 inspections

4 intermediate

6 basic

Aug

Feb 2020

1 inspections

2 intermediate

5 basic

Sep 2020

1 inspections

2 intermediate

7 basic

Sep

Mar 2021

1 inspections

5 intermediate

8 basic

Apr 2021

1 inspections

4 intermediate

2 basic

Apr

Oct 2021

1 inspections

1 intermediate

7 basic

Apr 2022

1 inspections

2 intermediate

10 basic

Apr

Nov 2022

1 inspections

1 intermediate

9 basic

Jun 2023

1 inspections

5 basic

Jun

Jan 2024

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Maintain in Good Repair−2
encrusted grease build up sid of grill fryer
DAL-2*45 Premises shall be maintained in good repair−2
repair rear food prep cooler rice steamer - leaking
DAL-3*42 Dirty nonfood contact surfaces−2
heavy food debris in floor drains throughout
DAL-4*22 Accredited food handler certificate - 60 days−2
al food handler must be trained in food safety
DAL-5*47 Other Violations−2
hot hold meat

Base deductions−10 pts

Jun 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Last warning
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed ice build-up in RIFS, touching food packages directly
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair RIF lid
DAL-4*42 Dirty nonfood contact surfaces−2
Clean dirty WIC gasket (moldy), dirty WIC shelves, A/C vents and ceiling vents, dry-ingredient storage containers, storage shelves, exterior of equipment
DAL-5*45 Premises shall be maintained in good repair−2
Repair WIC floor

Base deductions−10 pts

Nov 22

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean everything inside RICs (by grill and by hand sink), all of WIC, WIF

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food if kept longer than 24 hours in WIC
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Remove cardboard from inside RIC (meat cooler)
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed ice from inside RIC on food product inside cooler. Keep sealed or provide cover for food product
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair lid on RIF in back, cover utensils by register
DAL-7*43 Light bulbs, light shields provided−2
Repair light in WIF
DAL-8*42 Dirty nonfood contact surfaces−2
Deep clean all of kitchen (all equipment (under &behind), shelves, and venthood)
DAL-9*45 Mats / Duckboards nonabsorbent−2
Do not use cardboard as floor mat. Use non-slip, non-absorbent material
DAL-10*47 Other Violations−2
Post 'choking poster' sign up for public view and 'inspection report available' sign up for public view too

Base deductions−23 pts

Apr 22

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw chicken stored at 48 Degrees F in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty drink machine. Observed dirty RIC's and prep tables.

Basic (10)

−20 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Observed food not datemarked.
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed cardboard used as a shelf liner.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink stored over prep table.
DAL-6*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed a lot of wet/dirty hand towels.
DAL-7*37 Food storage, prohibited areas under other sources−2
Observed scoop handles touching food in RIC.
DAL-8*39 Cooking equipment free of encrusted grease−2
Observed accumulated grease on flat top cooker and grill.
DAL-9*40 Reuse of single service articles−2
Observed reuse of single use containers[soy sauce in sriracha container, not relabeled].
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in kitchen, WIC, and WIF.
DAL-11*44 Receptacles tight fitting lids, doors, or covers−2
Observed garbage dumpster doors open.
DAL-12*45 Mats / Duckboards nonabsorbent−2
Observed cardboard used as a floor mat.

Base deductions−30 pts

Oct 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
soda nozzles

Basic (7)

−14 pts

DAL-2*31 No soap at handsink−2
DAL-3*42 Dirty nonfood contact surfaces−2
Encrusted grease build-up on grill, fryers and vent hood filters. Detail clean exterior of food service equipment.
DAL-4*45 Premises shall be maintained in good repair−2
Floors not in good repair throughout. Repair leak at food prep sink.
DAL-5*47 Other Violations−2
Clean and organize storage area and cookline.
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Cardboard liners are not approved material.
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*41 Food storage containers, identified with common name of food.−2

Base deductions−19 pts

Apr 21

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-6*10 Clean Sight and Touch−5
Observed dirty grater
DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled egg over cabbage, raw shrimp over gravy mix
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Observed spam 47.2 degrees F, raw beef 48.5 degrees F, raw chicken, 52.5 degrees f, macaroni salad 45.5 degrees F (lid open, not meal time)
DAL-3*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl

Basic (2)

−4 pts

DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop, scoop handle in product.
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard as shelf liner, tape used on utensils and equipment

Base deductions−24 pts

Mar 21

Routine InspectionScore: 75

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed spam 47.6 degrees F, raw beef 47.3 degrees F.
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl
DAL-4*10 Clean Sight and Touch−5
Observed dirty food containers, utensils, inside RIC, food-contact surfaces of equipment
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw shelled eggs over shrimp.
DAL-7*14 When to wash hands before donning new gloves−5
Observed not washing hands before donning gloves

Basic (8)

−16 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-6*45 Premises shall be maintained in good repair−2
Observed damaged WIC floor, leaky hand sink faucet.
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as mat and as shelf liners. Observed tape on utensil handles. Observed foil as shelf liner.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop
DAL-10*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed debris in sanitizer bucket
DAL-11*34 Pest Control−2
Observed rodent droppings
DAL-12*42 Dirty nonfood contact surfaces−2
Observed very dirty floors, shelves, equipment, outsides of containers
DAL-13*29 Food thermometers provided and accessible−2
Provide thermometers in RIC's

Base deductions−41 pts

Sep 20

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty food containers and inside RIC
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket >200 ppm Cl.

Basic (7)

−14 pts

DAL-3*34 Remove dead/trapped pests−2
Observed dead cockroach
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed cabbage on floor.
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ladle in ambient-temp standing water
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk dry ingredients
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty throughout (floors, shelves, walls, under/behind equipment). Heavy buildup. Requires deep clean.
DAL-8*45 Premises shall be maintained in good repair−2
Repair WIC floor.
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil and cardboard as shelf liners.

Base deductions−24 pts

Feb 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Observed sanitizer <100 ppm quat in bucket
DAL-2*18 Toxic items labeling-non original container−5
Observed sanitizer bucket incorrectly labeled.

Basic (5)

−10 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard as shelf liner and as mat. Observed foil as liner.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cup as scoop.
DAL-6*42 Dirty nonfood contact surfaces−2
Cleaning needed throughout kitchen (shelves, containers, walls)
DAL-7*45 Premises shall be maintained in good repair−2
Repair floor in WIC

Base deductions−20 pts

Aug 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed BBQ beef at 49.6 degrees F, RIC was 50 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over cabbage and soy sauce. Raw eggs over lard.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in bucket <10 ppm chlorine.
DAL-4*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer in 3-comp sink >200 ppm chlorine.

Basic (6)

−12 pts

DAL-5*22 Handlers-Certificate Not On Site−2
Obtain food handler certificates for employees.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed cabbage and soy sauce on floor in WIC.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed dipper in still water. Must be running water or maintained at 135 degrees F.
DAL-8*42 Dirty nonfood contact surfaces−2
Clean bottom shelf under prep table. Clean outside of bulk containers.
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use wood cutting board. Must be non-absorbent.
DAL-10*45 Premises shall be maintained in good repair−2

Base deductions−32 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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