What is Bowlounge's health inspection score?

Bowlounge has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bowlounge last inspected?

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

How many health violations does Bowlounge have?

Bowlounge has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bowlounge safe to eat at?

Bowlounge has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bowlounge serve?

Bowlounge serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bowlounge

Name: Bowlounge
Address: 167 TURTLE CREEK BLVD #103, Dallas, 75207
Rating: 46

167 TURTLE CREEK BLVD #103, Dallas

Data may be outdated — inspected 5/19/2023

▲Improving

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0Poor

American•Design District

Ranked #333 of 422 in Design DistrictBetter than 22% of american restaurants

Improving

9 inspections

Last: May 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

37 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) which is computed during our regular data sync.

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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167 TURTLE CREEK BLVD #103, Dallas, TX 75207

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Violation Timeline

Dec 2018

1 inspections

3 intermediate

4 basic

Dec

Aug 2019

1 inspections

3 basic

Jan 2020

1 inspections

2 intermediate

4 basic

Jan

Jul 2020

1 inspections

1 intermediate

4 basic

Jan 2021

1 inspections

2 intermediate

7 basic

Jan

Jul 2021

1 inspections

1 intermediate

4 basic

Feb 2022

1 inspections

4 intermediate

4 basic

Feb

Nov 2022

1 inspections

4 intermediate

4 basic

May 2023

1 inspections

1 intermediate

7 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items labeling-non original container−5
(Kitchen/bar)

Basic (7)

−14 pts

DAL-1*40 Handle & dispense of cleaned utensils, single-use−2
store forks/plastic ware in one direction to protect from contamination
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed in use utensil inside of HGP
DAL-3*24 Food Label-list of ingredients in descending..−2
Label all food squeeze bottles
DAL-4*45 Drying Mops-air dry−2
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
DAL-7*31 Individual, disposable towels−2
DAL-8*47 Other Violations−2
el dump sinks at bar

Base deductions−19 pts

Nov 22

Routine InspectionScore: 81

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed employee making salsa with bare hand
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
No paper towel allow to wrap the food
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
mac and cheese: 10/21
DAL-8*19 Backflow prevention device - air gap−5
Keep all draining pipes above drain 1 in

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor
DAL-5*21 RFSM - Not On Site−2
RFSM is not on site
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in ric and wic

Base deductions−28 pts

Feb 22

Routine InspectionScore: 81

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw chicken store next to mushroom raw fish store next to tortilla
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for the freezer
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Avocado 52'f
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
beef 1-28-22 Macaroni and cheese: 1-26-22

Basic (4)

−8 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for the ice bucket
DAL-2*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strip
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the wic, ric,
DAL-4*21 RFSM - Not On Site−2

Base deductions−28 pts

Jul 21

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to cheese raw meat store next to tomato, cheese

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers
DAL-2*38 Thawing. under running water criteria - water velocity−2
DAL-3*21 RFSM - Not On Site−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed big spoon in the hand sink

Base deductions−13 pts

Jan 21

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed potato store next to raw chicken and eggs
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the rif

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all the food in wic
DAL-6*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-7*31 Hand sinks: number installed for convenient use−2
set up hand sink with paper towel and soap for the bar
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for the ice bucket

Base deductions−24 pts

Jul 20

Routine InspectionScore: 89

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
pasta 7/23, 7/15

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*22 PIC to ensure no unapproved indiv in food prep are−2
all employee who working with the food have to have food handler card
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers
DAL-5*31 Individual, disposable towels−2
set up hand sink with paper towel and soap

Base deductions−13 pts

Jan 20

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 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 store next to ham
DAL-2*10 Clean Sight and Touch−5
provide cleaning for rif

Basic (4)

−8 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
cheeses
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−18 pts

Aug 19

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*33 Warewash - Wash cycle temp. of chem. Sanitizer−2
DISHWASHER PPM LOW - COS
DAL-2*35 Hair Restraints effective−2
DAL-3*31 Handwashing lavatory - accessible−2
HANDSINK FULL OF BUCKETS OF WATER

Base deductions−6 pts

Dec 18

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine detected in the warewashing machine in the bar
DAL-3*10 Clean Sight and Touch−5
clean the inside of the soda gun holsters; bacteria buildup observed
DAL-7*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
do not store cloth towels(absorbent material) underneath the cutting boards
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*21 RFSM - Not On Site−2
expired permit
DAL-6*47 Handwashing signage−2
needed at the bar

Base deductions−23 pts

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Community Safety Reports

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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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