What is Bishop Arts Winery's health inspection score?

Bishop Arts Winery has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bishop Arts Winery last inspected?

Bishop Arts Winery was last inspected on September 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bishop Arts Winery have?

Bishop Arts Winery has 29 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bishop Arts Winery safe to eat at?

Bishop Arts Winery has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Bishop Arts Winery

Name: Bishop Arts Winery
Address: 838 W DAVIS ST, Dallas, 75208
Rating: 45

838 W DAVIS ST, Dallas

Data may be outdated — inspected 9/21/2023

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0Poor

Oak Cliff

Ranked #315 of 400 in Oak Cliff

Declining

4 inspections

Last: Sep 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.3

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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination 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

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-25 pts

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

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838 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

3 basic

Jan

Aug 2019

1 inspections

3 intermediate

6 basic

Aug 2022

1 inspections

4 basic

Aug

Sep 2023

1 inspections

3 intermediate

9 basic

Inspection History

4 records on file

4 Routine

Sep 23

Routine InspectionLatestScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above vegetables in ric
DAL-11*20 Grease Trap Tickets−5
provide grease trap ticket

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-5*31 Individual, disposable towels−2
no paper towels
DAL-6*43 Light bulbs, light shields provided−2
replace non working light bulb on vent a hood
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-8*39 Store equipment & utensils in a clean, dry place−2
store tongs in dry and sanitized area, not on cart handle
DAL-9*42 Dirty nonfood contact surfaces−2
clean freezer
DAL-12*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket

Base deductions−33 pts

Aug 22

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
observed large pots stored upright and uncovered. store inverted or covered.
DAL-2*31 Individual, disposable towels−2
NO AVAILABLE TOWELS AT HAND SINK LOCATED IN KITCHEN. PROVIDE.
DAL-3*32 Maintain in Good Repair−2
OBSERVED MISSING BOTTOM PLATE OF REACH IN FREEZER, PROVIDE COVER.
DAL-4*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−8 pts

Aug 19

Routine InspectionScore: 80

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-6*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty with food debris , soils and grease accumulations must be clean to avoid cross contamination
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
dish washing machine zero chlorine concentration must be have 50 ppm chlorine concentration
DAL-9*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not on site must be have RSFM during operational hours
DAL-2*39 Equipment in good repair and proper adjustment.−2
RI cooler unit at 46 F must be replace repair or adjust to proper food temperatures 40 F or below
DAL-3*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers must have date marks on all food containers
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-8*31 No soap at handsink−2
not soap at hand sink kitchen area must be have soap at hand sink

Base deductions−27 pts

Jan 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer concentration low at mechanical dishwasher must be adjust to proper concentration 50 ppm Chlorine of sanitizer solution

Basic (3)

−6 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty must be have vent hood clean
DAL-2*34 Pest control-routine inspections for−2
missing pest control ticket must be have pest control ticket
DAL-4*22 Handlers-Certificate Not On Site−2
missing food handler cards on site must be have food handler cards on site

Base deductions−11 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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