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

Anatole Hotel (main Kitchen) has a SafeDine safety score of 65 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 (main Kitchen) last inspected?

Anatole Hotel (main 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 (main Kitchen) have?

Anatole Hotel (main Kitchen) has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

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

Anatole Hotel (main Kitchen) has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Anatole Hotel (main Kitchen)

Name: Anatole Hotel (main Kitchen)
Address: 2201 N STEMMONS FRWY, Dallas, 75207
Rating: 65

2201 N STEMMONS FRWY, Dallas

Data may be outdated — inspected 8/2/2023

▲Improving

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0Fair

Design District

Ranked #206 of 418 in Design District

Improving

10 inspections

Last: Aug 2, 2023

low confidence

Directions Order

Inspections

10%

Clean Rate

4.7

Avg Violations

33 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

Food labeling

Food not properly labeled or dated

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

100

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

2201 N STEMMONS FRWY, Dallas, TX 75207

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

3 basic

Nov

Jun 2019

1 inspections

2 intermediate

6 basic

Dec 2019

1 inspections

3 intermediate

1 basic

Dec

May 2020

1 inspections

3 basic

Nov 2020

1 inspections

3 intermediate

Nov

Jun 2021

1 inspections

3 intermediate

4 basic

Dec 2021

1 inspections

2 intermediate

2 basic

Dec

Jun 2022

1 inspections

3 intermediate

4 basic

Jan 2023

1 inspections

4 intermediate

1 basic

Jan

Aug 2023

1 inspections

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestCleanScore: 100

No violations

100/100inspection score

Jan 23

Routine InspectionScore: 86

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
cheeses 1/16
DAL-3*19 One Inch Air Gap−5
Keep the pipe at 3 comp sink above drain in
DAL-4*02 Cold Hold (41øF/45øF or below)−5
tomato 55'f , lettuce 46, cheese: 54'f
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat store next to cheese and lettuce

Basic (1)

−2 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the cheeses

Base deductions−22 pts

Jun 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw eggs store next bbq sauces and avocado
DAL-3*03 Food products not maintained at 135øF or above−5
Pork: 129"f
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Cheese: 49'f, Veggies burger: 52'f

Basic (4)

−8 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Seal the broken baseboard in wic
DAL-4*32 Damaged Equipment−2
Fix the damaged handle of WIC,
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in wic, ric
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for working construction in prep area

Base deductions−23 pts

Dec 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs store next to tarta, avocado
DAL-4*03 Food products not maintained at 135øF or above−5
sausage 123'f, 130'f

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the cheeses
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for the food container

Base deductions−14 pts

Jun 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
pork 6/14
DAL-6*20 Grease Trap Tickets−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef store next to cheese

Basic (4)

−8 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the wic's floor
DAL-3*21 RFSM - Not On Site−2
DAL-4*32 Damaged Equipment−2
observed leaking in the cooler
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−23 pts

Nov 20

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
cheese: 11/10
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above cheese
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the freezer

Base deductions−15 pts

May 20

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for left over food
DAL-2*32 Damaged Equipment−2
observed ice build up in wif
DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−6 pts

Dec 19

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fruit: 54'f, celery 48'f, mix bell pepper 73;f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to mushroom
DAL-3*06 Discard TCS if date marked exceeds temp & time−5
cheese: 12/18, chicken 12/19

Basic (1)

−2 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
cheese

Base deductions−17 pts

Jun 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
clean ice machine, clean gaskets around cooler doors, cutting boards,
DAL-6*19 Water & Plumbing in good repair- per code−5
repair all leaking faucet, pipes, backflow prevention

Basic (6)

−12 pts

DAL-1*35 Jewelry Prohibition−2
DAL-3*45 Premises shall be maintained in good repair−2
repair baseboard in walk in coolers, walk in freezers, ceiling tile
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
dirty water on plastic cover on salmon and beef containers, ie build up on food storage containers
DAL-5*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only

Base deductions−22 pts

Nov 18

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Multiple dented cans (>4) in storage area.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs over milk & water in RIC #006
DAL-3*19 Water & Plumbing in good repair- per code−5
Hand wash sink at service counter continually runs

Basic (3)

−6 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Employee observed rinsing off glassware in hand wash sink - Management corrected.
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Linen table cloth used to store cleaned utensils on cart. All surfaces should be smooth and non absorbent.
DAL-6*47 RFSM Certificate - Not Display−2
RFSM not posted

Base deductions−21 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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