What is Bistro Cafe&grill's health inspection score?

Bistro Cafe&grill has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bistro Cafe&grill last inspected?

Bistro Cafe&grill was last inspected on June 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bistro Cafe&grill have?

Bistro Cafe&grill has 80 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bistro Cafe&grill safe to eat at?

Bistro Cafe&grill has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bistro Cafe&grill serve?

Bistro Cafe&grill serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bistro Cafe&grill

Name: Bistro Cafe&grill
Address: 1111 W MOCKINGBIRD LN #150, Dallas, 75247
Rating: 43

1111 W MOCKINGBIRD LN #150, Dallas

Data may be outdated — inspected 6/10/2023

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0Poor

French•Dallas

Ranked #942 of 1000 in DallasBetter than 45% of french restaurants

Stable

10 inspections

Last: Jun 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

1111 W MOCKINGBIRD LN #150, Dallas, TX 75247

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Violation Timeline

May 2019

1 inspections

3 intermediate

7 basic

May

Oct 2019

1 inspections

4 intermediate

9 basic

Nov 2019

1 inspections

2 intermediate

6 basic

Nov

May 2020

1 inspections

3 intermediate

3 basic

Nov 2020

1 inspections

3 intermediate

4 basic

Nov

May 2021

1 inspections

2 intermediate

4 basic

Nov 2021

1 inspections

4 intermediate

4 basic

Nov

May 2022

1 inspections

2 intermediate

3 basic

Dec 2022

1 inspections

4 intermediate

3 basic

Dec

Jun 2023

1 inspections

1 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-8*18 Toxic items storage adjacent to food/utensils−5
observed personal medication stored over a food prep area

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*42 Dirty nonfood contact surfaces−2
Clean to grease build-up on attached equipment (vent-system). Heavy build-up on the exterior of equipment/inside steam wells
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
date mark cooked ready to eat foods when hot used (chicken/rice)
DAL-4*38 Thawing. under running water criteria−2
observed fish thawing at room temperature/ use correct method
DAL-5*39 Store all equipment & utensil covered or inverted−2
invert clean utensils when in storage
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
do not e cardboard linens on dry storage shelves (not easy cleanable)
DAL-7*41 Labeling-not required by the same owner−2
DAL-9*34 Pest control-routine inspections for−2
observed gnats in kitchen area
DAL-10*40 Reuse of single service articles−2
do not reuse single use containers

Base deductions−23 pts

Dec 22

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-3*19 One Inch Air Gap−5
Keep the hand sink pipe above drain for 1 inch
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cheese: 55'f tomato: 58'f
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for the cooler, prep area
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed juice, drink and milk store next to raw chicken and raw eggs

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food in the cooler
DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed food in the hand sink
DAL-6*36 Cloths in-use for wiping between uses stored−2
Keep towels in sanitizer bucket between use

Base deductions−26 pts

May 22

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
Provide grease trap cleaning for every 3 m
DAL-3*03 Food products not maintained at 135øF or above−5
wing: 115'f, boneless chicken: 131'f

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all open packages of food
DAL-4*21 RFSM - Not On Site−2
DAL-5*34 Outer openings:closing holes, gaps−2
Seal open gaps for the front door

Base deductions−16 pts

Nov 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*03 Food products not maintained at 135øF or above−5
meat 89'f
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for the prep area, coolers,
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above raw meat, raw eggs store together with milk, butter
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cheese: 51'f , tomato 49'f

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the cooler
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed bacon box on the floor
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for all the foods in the cooler
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−28 pts

May 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store with milk raw beef store with cheese
DAL-6*03 Food products not maintained at 135øF or above−5
observed meat containers at the table without time or temp control

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*45 Lockers to be used to store personal items−2
Provide area for the employee's personal
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all the foods in the cooler
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed sanitizer bucket in the hand sink

Base deductions−18 pts

Nov 20

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 51'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, egg and raw chicken store together with produce
DAL-3*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
register RFSM with city of Dallas
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed sanitizer bucket in the hand sink
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−23 pts

May 20

Routine InspectionScore: 85

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese: 49
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, chicken store together
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (3)

−6 pts

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 foods in the cooler
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed bucket in the hand sink

Base deductions−21 pts

Nov 19

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 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 chicken on top of flan cake and drink
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all food in ric
DAL-6*32 Damaged Equipment−2
ice machine
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all foods in coolers

Base deductions−22 pts

Oct 19

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tomato 48'f, cheese 47
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to milk
DAL-3*10 Clean Sight and Touch−5
provide cleaning for ice machines
DAL-4*14 When to wash hands before donning new gloves−5

Basic (9)

−18 pts

DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in RIC
DAL-8*31 Handwashing lavatory - used for other purpose−2
observed tamely leaves in hand sink
DAL-9*32 Damaged Equipment−2
broken lid/cover of ice machine need to be fixed
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-12*39 Utensils, single serve items 6 inches off - floor−2
keep all utensils above floor 6 ins
DAL-13*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−38 pts

May 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
NOT AVAILABLE
DAL-5*10 Clean Sight and Touch−5
CLEAN INSIDE COOLER AND FREEZER
DAL-10*14 When to wash hands before donning new gloves−5

Basic (7)

−14 pts

DAL-1*43 Light 20 foot : Reach-in cooler−2
INSIDE RIF
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
LABELING FOR PREPACKAGED BAKED GOODS AT FRONT COUNTER
DAL-4*39 Keep utensils handles upright or protected−2
HANDLES MUST FACE THE SAME WAY FOR SELF SERVICE ON UTENSILS
DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Handwashing signage−2
AT FRONT HAND SINK
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE MARK ITEMS IN COOLER PAST 7 DAYS
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN OUTSIDE EQUIPMENT TO BE FREE OF FOOD DEBRIS AND FLOORS IN FRONT COUNTER AREA

Base deductions−29 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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