What is Anatole Hotel (banquet Kitchen)'s health inspection score?

Anatole Hotel (banquet Kitchen) has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Anatole Hotel (banquet Kitchen) last inspected?

Anatole Hotel (banquet Kitchen) was last inspected on August 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Anatole Hotel (banquet Kitchen) have?

Anatole Hotel (banquet Kitchen) has 37 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Anatole Hotel (banquet Kitchen) safe to eat at?

Anatole Hotel (banquet Kitchen) has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Anatole Hotel (banquet Kitchen) serve?

Anatole Hotel (banquet Kitchen) serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Anatole Hotel (banquet Kitchen)

Name: Anatole Hotel (banquet Kitchen)
Address: 2201 N STEMMONS FRWY, Dallas, 75207
Rating: 69

2201 N STEMMONS FRWY, Dallas

Data may be outdated — inspected 8/2/2023

▲Improving

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0Fair

American•Design District

Better than 17% of american restaurants

Improving

9 inspections

Last: Aug 2, 2023

low confidence

Directions Order

Inspections

22%

Clean Rate

4.1

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Food labeling

Food not properly labeled or dated

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

100

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

2201 N STEMMONS FRWY, Dallas, TX 75207

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

5 basic

Nov

Jun 2019

1 inspections

2 intermediate

3 basic

Dec 2019

1 inspections

4 intermediate

3 basic

Dec

May 2020

1 inspections

2 basic

Nov 2020

1 inspections

Nov

Jun 2021

1 inspections

1 intermediate

5 basic

Mar 2022

1 inspections

2 intermediate

2 basic

Mar

Nov 2022

1 inspections

3 intermediate

3 basic

Aug 2023

1 inspections

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestCleanScore: 100

No violations

100/100inspection score

Nov 22

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the wic
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Provide cover/ container for slice cheese
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
cheese: 10/27 ham: 10/22 cheese: 10/21

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the cheeses in wic
DAL-4*31 Handwashing lavatory - accessible−2
Remove the big mixer in front of the hand sink
DAL-5*45Floor, wall, ceiling - Exposed material−2
Seal/ fix all broken base board

Base deductions−21 pts

Mar 22

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
raw fish exp 03-7-22
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken and meat store together

Basic (2)

−4 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in wic
DAL-3*45Floor, wall, ceiling - Exposed material−2
Observed leaking from the ceiling Seal open holes on the base board

Base deductions−14 pts

Jun 21

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for cheese
DAL-2*32 Damaged Equipment−2
replace the damaged gaskets
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor
DAL-5*45Floor, wall, ceiling - Exposed material−2
seal broken tiles on the floor
DAL-6*21 RFSM - Not On Site−2

Base deductions−15 pts

Nov 20

Routine InspectionCleanScore: 100

No violations

100/100inspection score

May 20

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all left over foods
DAL-2*34 Outer openings:closing holes, gaps−2
seal open gaps for the back door

Base deductions−4 pts

Dec 19

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 56'f, strawberry 48'f
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
cheese 12/14, 12/24
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*15 Bare hands contact with ready-to-eat foods−5
bread

Basic (3)

−6 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*32 Damaged Equipment−2
gasket of wic
DAL-7*45Floor, wall, ceiling - Exposed material−2
seal open holes on the baseboard

Base deductions−26 pts

Jun 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
observed sanitizer spray bottle stored next and above clean cutting boards
DAL-3*19 Water & Plumbing in good repair- per code−5
pipe under resoak sink is leaking

Basic (3)

−6 pts

DAL-1*45 Floor& wall junctures- coved & sealed−2
base boards
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
ice build up on food boxes
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floor, walls

Base deductions−16 pts

Nov 18

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented cans (>4) in dry storage area.
DAL-3*10 Equipment and Utensils Sanitization−5
Toilet bowl plunger near three compartment sink.

Basic (5)

−10 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Panel missing above walk in cooler
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Insects observed in storage area and around three compartment sink
DAL-5*41 Food storage containers, identified with common name of food.−2
Please label bulk food
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Bowl without handle used in bulk food container
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Panel for grease trays @ vent hood broken.

Base deductions−20 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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