What is Boulevardier's health inspection score?

Boulevardier has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Boulevardier last inspected?

Boulevardier was last inspected on September 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Boulevardier have?

Boulevardier has 46 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Boulevardier safe to eat at?

Boulevardier has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Boulevardier

Name: Boulevardier
Address: 408 N BISHOP AVE #108, Dallas, 75208
Rating: 40

408 N BISHOP AVE #108, Dallas

Data may be outdated — inspected 9/19/2023

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0Poor

Oak Cliff

Ranked #339 of 400 in Oak Cliff

Improving

5 inspections

Last: Sep 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

31 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-16 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

408 N BISHOP AVE #108, Dallas, TX 75208

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Violation Timeline

Jun 2019

1 inspections

2 intermediate

5 basic

Jun

Jan 2020

1 inspections

2 intermediate

8 basic

Aug 2022

1 inspections

3 intermediate

8 basic

Aug

Feb 2023

1 inspections

2 intermediate

7 basic

Sep 2023

1 inspections

1 intermediate

8 basic

Sep

Inspection History

5 records on file

5 Routine

Sep 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (8)

−16 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*35 Hair Restraints effective−2
DAL-4*31 No soap at handsink−2
DAL-6*42 Dirty nonfood contact surfaces−2
DAL-7*34 Pest Control−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−21 pts

Feb 23

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*06 Time as PHC:provide written procedures on site−5
must use time for food stored out of temperatures
DAL-9*18 Toxic items labeling-non original container−5
label all chemical spray bottles/dish area

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store personal drinks
DAL-3*21 RFSM - Not On Site−2
no rfsm on site during the inspection
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
do not store food on the floor in wic
DAL-5*31 Individual, disposable towels−2
no paper towels at back hand sink
DAL-6*45 Lockers to be used to store personal items−2
observed jackets in food prep area
DAL-7*42 Dirty nonfood contact surfaces−2
clean blue fan covers
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
observed in use containers in dry bulk

Base deductions−24 pts

Aug 22

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
LENTIL OBSERVED AT 55.1f, PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.
DAL-2*14 Gloves single use−5
FOOD HANDLERS WERE ONLY USING ONE GLOVE, WEAR GLOVES ON BOTH HANDS.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
OBSERVED FOOD HANDLER USE HAND WITH NO GLOVE TOUCH FOOD. WEAR TWO GLOVES.

Basic (8)

−16 pts

DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
REPLACE DAMAGED THERMOMETERS, REMOVE FOIL AS LINE ON STORAGE SHELVES.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
FOOD DEBRIS BUILD UP ON DRAIN AND FLOORS, CLEAN.
DAL-6*36 Cloths in-use for wiping between uses stored−2
PLACE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
DAL-7*39 Store clean utensils in a self-draining position−2
STORE ICE BUCKETS INVERTED TO LET DRAIN.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, CEILING AND FANS OF WALK IN COOLER.
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR FALLING COVE BASE AND DAMAGED CORNER BEAD.
DAL-10*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
PROVIDE WASTE WATER PIPE FOR ICE CONTAINER LOCATED AT DRINK STATION.
DAL-11*47 Other Violations−2
LABEL 3 COMP SINK, WASH/RINSE/SANITIZER.

Base deductions−31 pts

Jan 20

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEATS STORED ABOVE RTE FOODS
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-3*43 Light - 50 foot : Food and utensils area−2
PROVIDE IN DRINKS STATION AREA
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
OBSERVED FOOD ITEMS PAST USE BY DATE
DAL-5*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING FROM SHELVES
DAL-6*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVER AND DOOR GASKETS
DAL-9*45 Floor contruction requirements−2
REPAIR FLOORS
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−26 pts

Jun 19

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*06 Discard if TCS is in container w/ no date or day−5
PIC must be remove and discharge food containers with out day or date labeling
DAL-6*19 Water & Plumbing in good repair- per code−5
hand sink detach from wall at back stock area must be repair to proper condition

Basic (5)

−10 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
floors with rough surfaces and cracks inside kitchen area must be have smooth surfaces and easy to clean, use as public health control to avoid contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving and racks rust and oxidize inside RI cooler units must be replace or repair to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind fryers and cooking equipment dirty with grease spills and soils accumulations must be clean to avoid contamination ceiling dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-5*45 Ceiling easily cleanable and light in color−2
ceiling tiles at kitchen area dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-7*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
waste water drainage receptacles dirty with food debris at bar area must be clean to avoid contamination

Base deductions−20 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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