What is Bodard Bistro's health inspection score?

Bodard Bistro has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bodard Bistro last inspected?

Bodard Bistro was last inspected on February 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bodard Bistro have?

Bodard Bistro has 125 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bodard Bistro safe to eat at?

Bodard Bistro has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bodard Bistro serve?

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

Official Health Record

Bodard Bistro

Name: Bodard Bistro
Address: 9780 WALNUT ST #340, Dallas, 75243
Rating: 26

9780 WALNUT ST #340, Dallas

Data may be outdated — inspected 2/12/2024

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0Poor

French•Lake Highlands

Ranked #670 of 727 in Lake HighlandsBetter than 46% of french restaurants

Stable

10 inspections

Last: Feb 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

12.5

Avg Violations

28 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

Handwashing

Employees not properly washing hands — contamination risk

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

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

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9780 WALNUT ST #340, Dallas, TX 75243

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Violation Timeline

Feb 2021

1 inspections

3 intermediate

12 basic

Feb

Mar 2021

1 inspections

2 intermediate

10 basic

Sep 2021

1 inspections

3 intermediate

12 basic

Sep

Nov 2021

1 inspections

2 intermediate

7 basic

Jun 2022

2 inspections

10 intermediate

20 basic

Jun

Nov 2022

1 inspections

3 intermediate

1 basic

Jul 2023

1 inspections

3 intermediate

12 basic

Jul

Aug 2023

1 inspections

2 intermediate

10 basic

Feb 2024

1 inspections

2 intermediate

11 basic

Feb

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat above cooked/ready-to-eat foods. Chicken on bottom then beef then fish/seafood then cooked/RTE
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside microwaves

Basic (11)

−22 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Provide up-to-date Food Handler Certificates for all employees
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
Iced coffee may only be held for max 7 days
DAL-5*33 Service sink or one curbed cleaning facility provided−2
Dust pan may not be washed in dish sink
DAL-6*39 Air-drying required after cleaning & sanitiziing−2
After sanitizing in dishwasher, dishes must air dry
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloth must be stored in sanitizer
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
All food must be covered in WIC/WIF
DAL-9*46 Covered waste receptacle for women's restroom−2
Provide lid for trash cans in women's restroom
DAL-10*42 Dirty nonfood contact surfaces−2
Clean under and behind equipment at front
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood; check adequacy
DAL-12*44 Trash can provided for papertowel waste−2
Provide trash can near every hand sink
DAL-13*45 Drying Mops-air dry−2
Hang mop after use to dry

Base deductions−32 pts

Aug 23

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked foods properly to avoid contamination
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machines, large food processor, coffee nozzle, and steaming cloth

Basic (10)

−20 pts

DAL-3*22 Washing hands only at a designated hand sink−2
Hand sinks are for hand washing only
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Many live bugs
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal food and drink separately
DAL-6*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer solution
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIF, cover bulk foods, turn off fan mister over open foods
DAL-8*39 Cooking equipment free of encrusted grease−2
Clean grease build up on rice cookers, stir fry equipment, and ovens
DAL-9*32 Equipment & Utensils smooth easily cleanable−2
remove wrapping on equipment
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean all floors, walls, fans, lights
DAL-11*45 Premises shall be maintained in good repair−2
Repair floor tiles, ceiling tiles, and damaged outlets
DAL-12*47 Health permit posted−2
Post Health Permit and Tax permit

Base deductions−30 pts

Jul 23

Routine InspectionScore: 73

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Store food properly to avoid cross contamination
DAL-2*10 Clean Sight and Touch−5
observed cloth used for cooking with grime build up, clean inside microwaves
DAL-3*18 Toxic items labeling-non original container−5
Label and store all chemical bottles properly

Basic (12)

−24 pts

DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Provide recent pest control service
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all food properly (max 7 days)
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers for all equipment
DAL-7*32 Equipment & Utensils resistant pit,chip, crazing−2
Replace damaged utensils
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
remove harborage conditions for roaches
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal drinks and food separately
DAL-10*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths properly
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cove all food when using chemicals
DAL-12*39 Store all equipment & utensil covered or inverted−2
Store all utensils and single service items inverted to prevent contamination
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Clean all equipment, walls, floors, gaskets, vent hood
DAL-14*45 Premises shall be maintained in good repair−2
Repair broken wall and floor tiles, broken equipment
DAL-15*47 Permit/license posted−2
Post Health Permit, tax permit, consumer health sign

Base deductions−39 pts

Nov 22

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
dirty food contact surfaces can opener and rice cookers
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
beef and chicken over RTE sauces
DAL-3*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * eggroll 89* 97*

Basic (1)

−2 pts

DAL-4*39 Store equipment & utensils in a clean, dry place−2
you can not store utensils in standing water can not store knives in between equipment

Base deductions−17 pts

Jun 22

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-5*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-9*10 Clean Sight and Touch−5
Can opener blade, interior of ice maker,
DAL-10*03 Food products not maintained at 135øF or above−5
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over raw fish in walk in cooler
DAL-15*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*43 Ventilation hood systems, adequacy−2
Missing filters
DAL-3*47 Health permit posted−2
DAL-4*44 Trash can provided for papertowel waste−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*34 Pest control-routine inspections for−2
Flies Observed in kitchen
DAL-8*45 Floor& wall junctures- coved & sealed−2
Walk in cooler and floor juncture
DAL-12*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-13*22 Accredited food handler certificate - 60 days−2
DAL-14*31 Handwashing lavatory - accessible−2

Base deductions−45 pts

Jun 22

Routine InspectionScore: 44

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*12 Gloves Single Use−5
Change gloves in between tasks
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Too many tcs food out of temp out at front counter
DAL-7*10 Clean Sight and Touch−5
Interior of ice maker, cutting boards, can opener blade, inside steamers, RIC, onion cutter not cleaned after use
DAL-8*02 Cold Hold (41øF/45øF or below)−5
tomatoes 45.4F, basil 44F, ribs 52F, pork 41F, meatballs 52F, imitation crab 46.5F, sliced pork 46.5F, fresh strawberries 47.6F
DAL-9*18 Toxic items labeling-non original container−5
Chemical bottle not labeled

Basic (10)

−20 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Put common labels identifying names on food containers
DAL-2*43 Light - 50 foot : Food and utensils area−2
provide light on vent hood
DAL-3*32 Damaged Equipment−2
RIC had rust and damage
DAL-5*47 Health permit posted−2
Health permit not posted
DAL-10*44 Trash can provided for papertowel waste−2
No trashcan receptacles provided at any hand washing sink in the facility
DAL-11*25 Devices used for on-site generation of chemicals used in the washing/peeling of fruits and veget−2
Chemical Window cleaner stored next to single use utensils, food, and food containers.
DAL-12*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in each cooler and freezer
DAL-13*24 Food Labeling- with common name of the food−2
Put labels on all food containers
DAL-14*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-15*26 <<CONSUMER ADVISORY(HEIMLIC/SHELLFISH/BUFFET>>−2
Provide a choking poster

Base deductions−45 pts

Nov 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Clean the ice machine for crushed ice
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
Remove dented milk products (boba tea station)

Basic (7)

−14 pts

DAL-9*21 RFSM - Not On Site−2
DAL-1*38 Thawing. under running water criteria - < 4 hours−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*45 Premises shall be maintained in good repair−2
Fix tiles to prevent pooled water in the dish washing area
DAL-5*42 Dirty nonfood contact surfaces−2
Clean ceilings and surfaces
DAL-6*32 CIP-Cleanability−2
Remove linings for cleanability
DAL-8*39 Store equipment & utensils in a clean, dry place−2
Store utensils in a clean and dry place between use

Base deductions−24 pts

Sep 21

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands as often as necessary during prep−5
DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-15*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs above cooked noodles.

Basic (12)

−24 pts

DAL-3*27 Cool TCS foods using other effective means−2
Tofu cooling at room temp.
DAL-4*35 Hair Restraints effective−2
DAL-5*45 Premises shall be maintained in good repair−2
Repair damaged wall near bulk items. Replace faucet in women's restroom. Caulk holes in wall at dishwash area.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide missing lids to bulk ingredient bins.
DAL-7*42 Dirty nonfood contact surfaces−2
Detail clean fans inside prep areas. Clean exterior of ice machine.
DAL-8*39 Cutting surfaces.−2
DAL-9*47 Other Violations−2
Vent hood filters must be in place when cooking. Do not overstock food under warmers (egg rolls). Remove fly swatter from dishwash area.
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
To-go items that customer self-serve must be properly labeled.
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-12*30 Food Establishment Permit−2
DAL-13*41 Food storage containers, identified with common name of food.−2
Sauces in RIC.
DAL-14*40 Reuse of single service articles−2
garlic container

Base deductions−39 pts

Mar 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Dish machine sanitizer tested 0 ppm chlorine. 5th offense. Citation issued. Must use 3-compartment sink to wash, rinse, and sanitize.
DAL-2*19 Backflow prevention device - installed−5
Must have a backflow prevention device attached to the hose bib in the dish washing area.

Basic (10)

−20 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site. ***Final Notice***
DAL-4*27 Cooling method, criteria - smaller portions−2
Observed chicken stock in the walk-in-cooler being improperly cooled. Must place stocks in shallow pans and/or smaller portions when cooling.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-6*31 Individual, disposable towels−2
Handsink in dish area must have paper towels available.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food that is not is use must be covered.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair of replace all broken cooler gaskets.
DAL-9*40 Store single-service item in original package−2
Invert to-go-containers to protect against contamination.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors, walls, and ceiling throughout the kitchen.
DAL-11*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-12*47 Health permit posted−2
Health permit not posted.

Base deductions−30 pts

Feb 21

Routine InspectionScore: 72

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
Observed dishes and utensils not sanitized after washing.
DAL-2*18 Toxic items labeling-non original container−5
Must label spray bottles that contain toxic chemicals.
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair water leak at the dish machine.

Basic (12)

−24 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
All coolers must have easily viewable/readable thermometers.
DAL-7*31 No soap at handsink−2
In the dish washing area.
DAL-8*33 Warewashing manufacturer's operating instuctions−2
Dish machine tested at 0ppm Cl and 136 Degrees F, not sanitizing. Must use 3-compartment sink to wash, rinse, and sanitize until dish machine is repaired. Maintain sanitizer at 50 ppm Cl.
DAL-9*34 Pest control-routine inspections for−2
Observed two live roaches.
DAL-10*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty wiping cloths.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food items not in use must be covered.
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep scoop and tong handles out of food and ice.
DAL-13*40 Store single-service item in original package−2
Invert to-go-boxes.
DAL-14*41 Food storage containers, identified with common name of food.−2
Must label bulk food containers: flour, sugar, salt.
DAL-15*42 Dirty nonfood contact surfaces−2
Clean cooler doors handles and gaskets.

Base deductions−39 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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