What is Bob's Steak & Chop House's health inspection score?

Bob's Steak & Chop House 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 Bob's Steak & Chop House last inspected?

Bob's Steak & Chop House was last inspected on June 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bob's Steak & Chop House have?

Bob's Steak & Chop House has 44 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bob's Steak & Chop House safe to eat at?

Bob's Steak & Chop House has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bob's Steak & Chop House serve?

Bob's Steak & Chop House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bob's Steak & Chop House

Name: Bob's Steak & Chop House
Address: 4300 LEMMON AVE, Dallas, 75219
Rating: 56

4300 LEMMON AVE, Dallas

Data may be outdated — inspected 6/7/2023

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0Fair

American•Oak Lawn

Ranked #216 of 311 in Oak LawnBetter than 17% of american restaurants

Declining

9 inspections

Last: Jun 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.9

Avg Violations

35 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

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

-0 pts

Potential hazards • 5 pts each

Basic

-13 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

4300 LEMMON AVE, Dallas, TX 75219

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Violation Timeline

Mar 2019

1 inspections

6 basic

Mar

Sep 2019

1 inspections

2 intermediate

3 basic

Apr 2020

1 inspections

1 intermediate

1 basic

Apr

Nov 2020

1 inspections

2 intermediate

Apr 2021

1 inspections

1 intermediate

4 basic

Apr

Nov 2021

1 inspections

3 intermediate

6 basic

Jun 2022

1 inspections

1 basic

Jun

Dec 2022

1 inspections

7 basic

Jun 2023

1 inspections

7 basic

Jun

Inspection History

9 records on file

9 Routine

Jun 23

Routine InspectionLatestScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
Provide soap for hand sink in back prep station
DAL-2*32 Damaged Equipment−2
Discard/Replace chipped rubber spatulas.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Seal back door properly to prevent entrance of insects & rodents
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverage stored inside RIC drawer next to product
DAL-5*43 Light bulbs, light shields provided−2
Replace broken light under vent hood
DAL-6*44 Outdoor enclosures constructed−2
Observed outside dumpster side doors open. Maintain closed when not in use
DAL-7*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide Quat test strips to test 3 compartment sink & sanitizer buckets concentration levels. Maintain b/w 200-400 ppm

Base deductions−14 pts

Dec 22

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*45 Drying Mops-air dry−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−14 pts

Jun 22

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*45 Premises shall be maintained in good repair−2
Repair warping FRP wall near back prep sink.

Base deductions−2 pts

Nov 21

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold temperature above 50 degresss
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw eggs above carrots and beef over fish
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Toxic cleaner next to food at bar and soap bucket next to water bucket for food

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
Must have RFSM on site during serving hours
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be 6 inches off the floor in walk in cooler
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
Utensils must be 6 inches off the floor in rear storage
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents
DAL-8*46 Covered waste receptacle for women's restroom−2
Missing covered trash can in female restroom
DAL-9*47 Handwashing signage−2
Missing hand wash signs at hand sinks

Base deductions−27 pts

Apr 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold holding of steaks must be at a temperature of 41 degrees and below

Basic (4)

−8 pts

DAL-2*45 Premises shall be maintained in good repair−2
Address leak in walk in cooler
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Provide cover for cakes
DAL-4*32 CIP-Cleanability−2
Aluminum lining used at cooking station
DAL-5*42 Dirty nonfood contact surfaces−2
Clean surface stains, WIC fans

Base deductions−13 pts

Nov 20

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations are marked with * beef 50* squid 48* sausage 49*
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw fish next to cooked crab raw beef next to sausage

Base deductions−10 pts

Apr 20

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
lamb/steak 46 F

Basic (1)

−2 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cloth under cutting board or store utensils on cloth liner.

Base deductions−7 pts

Sep 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*19 Water & Plumbing in good repair- per code−5
repair broken/leaky faucet head

Basic (3)

−6 pts

DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*41 Food storage containers, identified with common name of food.−2
sauce bottles
DAL-5*47 Handwashing signage−2
bar and kitchen handsink

Base deductions−16 pts

Mar 19

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
DAL-2*35 Jewelry Prohibition−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*47 Other Violations−2

Base deductions−12 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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