What is Brook Hollow Golf Club Main Kitchen's health inspection score?

Brook Hollow Golf Club Main Kitchen has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brook Hollow Golf Club Main Kitchen last inspected?

Brook Hollow Golf Club Main Kitchen was last inspected on September 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brook Hollow Golf Club Main Kitchen have?

Brook Hollow Golf Club Main Kitchen has 40 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brook Hollow Golf Club Main Kitchen safe to eat at?

Brook Hollow Golf Club Main Kitchen has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Brook Hollow Golf Club Main Kitchen

Name: Brook Hollow Golf Club Main Kitchen
Address: 8301 HARRY HINES BLVD, Dallas, 75235
Rating: 54

8301 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 9/9/2023

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0Fair

Love Field

Ranked #257 of 396 in Love Field

Stable

10 inspections

Last: Sep 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illness

Sick employee handling food — illness transmission risk

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

8301 HARRY HINES BLVD, Dallas, TX 75235

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

4 basic

Nov

Jul 2019

1 inspections

2 basic

Jan 2020

1 inspections

1 intermediate

2 basic

Jan

Jun 2020

1 inspections

2 intermediate

1 basic

Dec 2020

1 inspections

2 intermediate

1 basic

Dec

Jun 2021

1 inspections

2 intermediate

1 basic

Dec 2021

1 inspections

3 intermediate

3 basic

Dec

Jun 2022

1 inspections

3 intermediate

3 basic

Mar 2023

1 inspections

1 intermediate

3 basic

Mar

Sep 2023

1 inspections

2 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
LEAKING 3 COMPARTMENT SINK
DAL-3*20 Grease Trap Tickets−5
NO GREASE TRAP TICKETS ON SITE

Basic (2)

−4 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
BODILY FLUIDS PAPERWORK NOT ON SITE / SPILL KIT NOT ON SITE
DAL-4*47 Handwashing signage−2
OBSERVED VARIOUS HAND SINK WITHOUT SIGNAGE

Base deductions−14 pts

Mar 23

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−11 pts

Jun 22

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Cheese: 48, 55'f tomato 58'f
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for the can opener
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
Discard all exp foods, replace the right label for the food containers

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the cheese, meat, dressing in wic, ric
DAL-2*43 Light bulbs, light shields provided−2
DAL-3*32 Damaged Equipment−2
Replace the damaged handle of RIC

Base deductions−21 pts

Dec 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket : 0 ppm quat
DAL-4*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to equipment, containers...
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
blue cheese 11-18 dressing sauce 11-16 cheeses 11-22, 11-26

Basic (3)

−6 pts

DAL-1*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-2*35 Hair Restraints effective−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the WIC (cheese, meat, onion)

Base deductions−21 pts

Jun 21

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
cheese
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw veal store next to the lettuce observed raw eggs store above taco meat (cooked) raw chicken store next to taco meat

Basic (1)

−2 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the cheese

Base deductions−12 pts

Dec 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
dressing 12/27 salsa 12/27 tuna 12/26
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken, meat, dressing store together

Basic (1)

−2 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the cheeses

Base deductions−12 pts

Jun 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
food expired 5/19 , 6/9
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and beef store together

Basic (1)

−2 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−12 pts

Jan 20

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5

Basic (2)

−4 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses
DAL-3*31 Handwashing lavatory - accessible−2
observed big utensil cart block the hand sink

Base deductions−9 pts

Jul 19

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
build up of dust on fan of produce walk in cooler, clean
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
clean exhaust vents located above working food contact surfaces.

Base deductions−4 pts

Nov 18

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Equipment not maintaining cold hold. Diced tomatoes 50.2°F
DAL-2*10 Clean Sight and Touch−5
Ice Machine infected with Biofilm. Plate dirty near service area hand wash sink,

Basic (4)

−8 pts

DAL-3*34 Remove dead/trapped pests−2
Remove dead insects from light shields
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Hand of scoop resting on nuts.
DAL-5*43 Light bulbs, light shields provided−2
Light not functioning under vent hood
DAL-6*45Floor, wall, ceiling - Exposed material−2
Exposed construction downstairs.

Base deductions−18 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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