What is Arbor Kitchen's health inspection score?

Arbor Kitchen has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Arbor Kitchen last inspected?

Arbor Kitchen was last inspected on September 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Arbor Kitchen have?

Arbor Kitchen has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Arbor Kitchen safe to eat at?

Arbor Kitchen has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Arbor Kitchen

Name: Arbor Kitchen
Address: 2101 N STEMMONS FRWY, Lewisville, 75207
Rating: 56

2101 N STEMMONS FRWY, Lewisville

Data may be outdated — inspected 9/27/2023

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0Fair

Design District

Ranked #281 of 418 in Design District

Improving

9 inspections

Last: Sep 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

2101 N STEMMONS FRWY, Lewisville, TX 75207

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

9 basic

Jan

Sep 2019

1 inspections

2 intermediate

1 basic

May 2020

1 inspections

4 basic

May

Nov 2020

1 inspections

2 intermediate

2 basic

Jun 2021

1 inspections

4 basic

Jun

Dec 2021

1 inspections

2 intermediate

5 basic

Jul 2022

1 inspections

5 intermediate

3 basic

Jul

Mar 2023

1 inspections

1 intermediate

2 basic

Sep 2023

1 inspections

1 intermediate

3 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
LEAKING DUMP SINK IN KITCHEN AREA

Basic (3)

−6 pts

DAL-2*30 Food Establishment Permit−2
FOOD PERMIT NOT AVAILABLE - REQUEST COPY
DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED WIPING CLOTH SITTING IN HAND SINK
DAL-4*47 Other Violations−2
POST CURRENT HEALTH INPSCTION REPORT OR HAVE SIGN STATING ITS AVAILABLE

Base deductions−11 pts

Mar 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Address plumbing for hot water

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
Repair chipped base boards
DAL-3*31 Handwashing lavatory - used for other purpose−2
keep hand sink station empty

Base deductions−9 pts

Jul 22

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
Fix the broken hand sink ( back up water when in use)
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed cooked chicken store next to raw chicken
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for the can opener, ice machine
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
No paper towel allow to wrap tomato, salad
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
Alfredo sauce exp 7/227/24 marina sauce 7/22 cheese:

Basic (3)

−6 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under the containers, utensils, equipments
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all cheeses and food in wic
DAL-4*21 RFSM - Not On Site−2
NO RFSM on site

Base deductions−31 pts

Dec 21

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the ice machine
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to gravy

Basic (5)

−10 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for the ham
DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food containers in the WIc
DAL-6*32 Can openers-cleanability−2
Provide cleaning for the can opener

Base deductions−20 pts

Jun 21

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*43 Light bulbs, light shields provided−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for left over food (cheeeses)
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 Individual, disposable towels−2

Base deductions−8 pts

Nov 20

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
cheese: 10/10, 19/04
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to shrimp

Basic (2)

−4 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the coolers
DAL-4*45Floor, wall, ceiling - Exposed material−2
fix the damaged tiles on the ceiling and on the wall

Base deductions−14 pts

May 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for salsa in wic
DAL-2*32 Damaged Equipment−2
replace the tear air curtain
DAL-3*42 Nonfood-contact surfaces material−2
no towel allow under the utensils
DAL-4*45Floor, wall, ceiling - Exposed material−2
observed broken tiles on the wall

Base deductions−8 pts

Sep 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean microwave
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
can not have the bottom of a container sitting directly on food. You have no idea where the bottom of the container has been

Basic (1)

−2 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
fruit flies pest control was out the same day

Base deductions−12 pts

Jan 19

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-10*10 Clean Sight and Touch−5

Basic (9)

−18 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*31 Individual, disposable towels−2
DAL-7*32 Nonfood surfaces-design to be cleaned easily−2
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*45 Floor& wall junctures- coved & sealed−2

Base deductions−23 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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