What is Baby Back Shak's health inspection score?

Baby Back Shak has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Baby Back Shak last inspected?

Baby Back Shak was last inspected on March 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Baby Back Shak have?

Baby Back Shak has 55 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Baby Back Shak safe to eat at?

Baby Back Shak has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Baby Back Shak serve?

Baby Back Shak serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Baby Back Shak

Name: Baby Back Shak
Address: 1800 S AKARD ST, Dallas, 75215
Rating: 81

1800 S AKARD ST, Dallas

Data may be outdated — inspected 3/28/2023

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0Good

American•South Dallas

Ranked #4 of 489 in South DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Mar 28, 2023

low confidence

Directions Order

Inspections

10%

Clean Rate

5.5

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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

100

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

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1800 S AKARD ST, Dallas, TX 75215

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

3 basic

Nov

May 2019

1 inspections

3 intermediate

4 basic

Nov 2019

2 inspections

7 intermediate

15 basic

Nov

Apr 2020

1 inspections

2 basic

Jan 2021

1 inspections

2 intermediate

8 basic

Jan

May 2021

1 inspections

2 intermediate

2 basic

Dec 2021

1 inspections

1 intermediate

2 basic

Dec

Aug 2022

1 inspections

Mar 2023

1 inspections

3 basic

Mar

Inspection History

10 records on file

10 Routine

Mar 23

Routine InspectionLatestScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove/discontinue use of oil shelf liners
DAL-2*45 Premises shall be maintained in good repair−2
Patch holes in FRP walls where needed
DAL-3*47 Handwashing signage−2

Base deductions−6 pts

Aug 22

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Dec 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed interior of ice machine soiled

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
Observed pitted kitchen floor/ gaps between restroom cupboard and floor
DAL-3*47 Handwashing signage−2
Must have hand washing signs in male restroom

Base deductions−9 pts

May 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chopped turkey 55F
DAL-2*10 Chlorine exposure time table−5
Tested over 200 ppm

Basic (2)

−4 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
potato salad
DAL-4*45 Premises shall be maintained in good repair−2
Roof peeling over smoker area.

Base deductions−14 pts

Jan 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
RI cooler units dirty inside and outside with soils and grease accumulations must be clean and sanitize to avoid cross contamination
DAL-9*18 Unnecessary chemicals not allowed−5
rat traps and other pest control glue traps in different areas must be remove and clean all areas of chemical contamination chemical containers adjacent to cooking area under hand sink chemical containers cannot be maintain close to cooking area to avoid chemical contamination

Basic (8)

−16 pts

DAL-10*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-2*29 Sanitizing solutions, testing devices−2
missing setup 3c sink at prep area must be have setup sanitizing solutions at 3c sink \
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
cement floors with cracks and rough surfaces in all areas must be replace or repair to smooth and easy to clean surfaces
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-5*43 Light bulbs, light shields provided−2
light shields bending and broken holding by expose material must be replace or repair to proper condition
DAL-6*31 Individual, disposable towels−2
missing individual towels on hand sink kitchen areas must be have individual towels to avoid cross contamination by employees
DAL-7*45 Premises shall be maintained in good repair−2
bottom skirt missing on walls in all areas must be replace or repair to proper condition entry plastic curtains broken, missing or burned by heat must be replace or repair to proper condition
DAL-8*34 Outer openings:closing holes, gaps−2
holes on ceiling and walls at the vent hood area must be closed or repair to avoid pest harboring

Base deductions−26 pts

Apr 20

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves in RICs, fans
DAL-2*46 Physical Facilities Premises−2
clean bathrooms

Base deductions−4 pts

Nov 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*18 Toxic items used according to law−5
Raid

Basic (7)

−14 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*45 Cleaning floors, dustless methods−2
Clean the floors removing the old mouse droppings
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Home style reffrigerators
DAL-5*42 Nonfood-contact surfaces material−2
Foil
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
Green beans cooling without a source of refrigeration on the ocunter at 95.8 degrees
DAL-8*21 RFSM - Not On Site−2

Base deductions−19 pts

Nov 19

Routine InspectionScore: 71

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*14 Cleaning procedure--steps Improper drying method−5
Cloth towels used to dry dishes
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Hand sanitizer stored with lemmonade
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-11*02 Cold Hold (41øF/45øF or below)−5
Cubed chicken held at 53.7 degrees - Serving line Potato salas at 49.1 degrees - serving line
DAL-13*01 Cooling -- total 6 hours, 135-41øF−5
Potato salad cooling on the counter without refrigeration at 87.7 degrees bus tubs used for cooling of time controlled for safety foods
DAL-14*07 Food safe, good condition, unadulterated, and honestly presented−5
Cakes baked at hoem

Basic (8)

−16 pts

DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*35 Hair Restraints effective−2
Beard nets missing
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*21 RFSM - Not On Site−2
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
Home style refrigerator
DAL-9*42 Nonfood-contact surfaces material−2
Foil lined shelves Rusted galvanized shelves
DAL-10*43 Light - 50 foot : Food and utensils area−2
DAL-12*34 Outer door: solid,selfclosing,tightfitting−2
Pit room doors

Base deductions−46 pts

May 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-7*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
DAL-6*39 Equipment in good repair and proper adjustment.−2

Base deductions−23 pts

Nov 18

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5

Basic (3)

−6 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
DAL-4*21 RFSM - Not On Site−2

Base deductions−11 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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