What is Ascension Coffee's health inspection score?

Ascension Coffee has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ascension Coffee last inspected?

Ascension Coffee was last inspected on March 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ascension Coffee have?

Ascension Coffee has 50 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ascension Coffee safe to eat at?

Ascension Coffee has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ascension Coffee serve?

Ascension Coffee serves Coffee cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ascension Coffee

Name: Ascension Coffee
Address: 1621 OAK LAWN AVE #A, Dallas, 75207
Rating: 50

1621 OAK LAWN AVE #A, Dallas

Data may be outdated — inspected 3/30/2023

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0Fair

Coffee•Design District

Ranked #317 of 422 in Design District

Unknown

8 inspections

Last: Mar 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

39 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

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

-15 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) which is computed during our regular data sync.

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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1621 OAK LAWN AVE #A, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

3 basic

Feb

Aug 2019

1 inspections

2 intermediate

3 basic

Mar 2020

1 inspections

2 intermediate

1 basic

Mar

Apr 2020

1 inspections

2 intermediate

3 basic

Sep 2020

1 inspections

3 intermediate

7 basic

Sep

Apr 2021

1 inspections

4 intermediate

4 basic

Apr 2022

1 inspections

5 intermediate

2 basic

Apr

Mar 2023

1 inspections

3 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Mar 23

Routine InspectionLatestScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: farro 48.2, chicken salad 44.1, egg 49.8, strawberries 44.7, and RIC 50.
DAL-2*18 Medicines labeled and stored properly−5
Cannot store medicine above food.
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket at 0 ppm Quat.

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM for any manager on duty.
DAL-5*22 Accredited food handler certificate - 60 days−2
No food handlers provided for all employees.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Need proper date marks, wrong date.
DAL-7*45 Premises shall be maintained in good repair−2
Close up missing ceiling tile.
DAL-8*47 Other Violations−2
Need choking poster in the dining room.
DAL-9*34 Outer openings:closing holes, gaps−2
Gap at the bottom and middle of the door.

Base deductions−27 pts

Apr 22

Routine InspectionScore: 82

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-2*03 Food products not maintained at 135øF or above−5
mushroom 118'f
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cheese: 48'f
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw tuna store next to ham and onion Raw eggs above lettuce and ham
DAL-6*15 Contact RTE Products w/ Bare Hands−5
Observed the employee making the sandwich with barehand

Basic (2)

−4 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Individual, disposable towels−2

Base deductions−29 pts

Apr 21

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
eggs: 65'f
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
cheese: 04/20
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
observed dressing bottle put in lettuce container
DAL-4*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the cheese, veggies
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed foods in the hand sink
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board, containers, utensils

Base deductions−28 pts

Sep 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands−5
OBSERVED EMPLOYEE PUT HIS MASK BACK ON AND CONTINUE TO WORK WITHOUT WASHING HANDS.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
KITCHEN DISH WASHING MACHINE SANITIZER CONTAINER IS EMPTIED- 0 PPM,
DAL-10*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS. i.e. BACON MADE 9-16-20. KEEP PRODUCTS IN COOLER FOR NO MORE THAN 7 DAYS

Basic (7)

−14 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING IN KITCHEN ALLOWED.
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*45Floor, wall, ceiling - Exposed material−2
REPLACE MISSING CEILING TILES.
DAL-7*21 RFSM - Not On Site−2
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
TO GO BOXES UNDER KITCHEN HAND SINK,

Base deductions−29 pts

Apr 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs sote next to kiwi,
DAL-2*20 Grease Trap Tickets−5

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*34 Pest control-routine inspections for−2

Base deductions−16 pts

Mar 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
DAL-3*06 Discard TCS if date marked exceeds temp & time−5
HAM DATED 3-7-20, 1/2 N 1/2 3-11-20

Basic (1)

−2 pts

DAL-1*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−12 pts

Aug 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
Chi Pudding at 53.1 degrees held on the top of th epoint of usage refrigerator
DAL-5*14 When to wash hands before donning new gloves−5
Both hand sinks in the kitchen were out of service

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-4*45 Walls and ceilings, studs, joists, and rafters−2

Base deductions−16 pts

Feb 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
squeeze bottles not labeled
DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
small leak in the hws

Base deductions−6 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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