What is Bucks Cabaret AT Dallas's health inspection score?

Bucks Cabaret AT Dallas has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bucks Cabaret AT Dallas last inspected?

Bucks Cabaret AT Dallas was last inspected on June 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bucks Cabaret AT Dallas have?

Bucks Cabaret AT Dallas has 62 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bucks Cabaret AT Dallas safe to eat at?

Bucks Cabaret AT Dallas has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Bucks Cabaret AT Dallas

Name: Bucks Cabaret AT Dallas
Address: 2150 CALIFORNIA CROSSING, Dallas, 75220
Rating: 37

2150 CALIFORNIA CROSSING, Dallas

Data may be outdated — inspected 6/12/2023

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0Poor

Northwest Dallas

Ranked #359 of 430 in Northwest Dallas

Declining

8 inspections

Last: Jun 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

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

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% 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

2150 CALIFORNIA CROSSING, Dallas, TX 75220

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

4 basic

Jun

Jan 2020

1 inspections

2 intermediate

8 basic

Sep 2020

1 inspections

1 intermediate

4 basic

Sep

Mar 2021

1 inspections

3 intermediate

7 basic

Sep 2021

1 inspections

1 intermediate

5 basic

Sep

Mar 2022

1 inspections

2 intermediate

4 basic

Nov 2022

1 inspections

3 intermediate

5 basic

Nov

Jun 2023

1 inspections

4 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Jun 23

Routine InspectionLatestScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM, SANITIZER IS OUT
DAL-3*03 Food products not maintained at 135øF or above−5
MASHED POTATOES 108.9'F,
DAL-6*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DO NOT STORE ANY ITEM IN BEVERAGE ICE BIN OF BAR, SUCH AS EMPLOYEE'S DRINK.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
WING 47'F

Basic (6)

−12 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
SET UP BAR'S THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE. OBSERVED NORTH BAR SINK SET UP IN THE ORDER OF WASH, SANITIZE AND SANITIZE.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-5*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING OR EATING IN FOOD / EQUIPMENT AREA ALLOWED. OBSERVED KITCHEN EMPLOYEE EATING IN DISHWASHING AREA NEAR CLEANED DISHES. ALSO OBSERVED EMPLOYEE DRINKS IN BAR ICE BIN.
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-10*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN A GAP BETWEEN COOLERS, TABLES AND WARMER.

Base deductions−32 pts

Nov 22

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-5*19 One Inch Air Gap−5
DAL-6*15 Bare hands contact with ready-to-eat foods−5

Basic (5)

−10 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−25 pts

Mar 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
WINGS 47'F
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN ALL DISH WASHING MACHINES SANITIZER AT 50 PPM, TESTED AT 0 PPM,

Basic (4)

−8 pts

DAL-1*43 Light bulbs, light shields provided−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
KEEP SLICED LEMONS AND LIMES COVERED FROM ALL BARS.
DAL-3*35 Hair Restraints effective−2
ALL KITCHEN EMPLOYEES
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−18 pts

Sep 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CAN OPNER

Basic (5)

−10 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*40 Reuse of single service articles−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*45 Premises shall be maintained in good repair−2

Base deductions−15 pts

Mar 21

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
WING 48'F, MANGO JUICE , CHEESE 48'F,
DAL-3*20 Grease Trap Tickets−5
ALSO MAINTAIN PEST RECORD ON SITE.
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
ZERO PPM FROM BAR MACHINES

Basic (7)

−14 pts

DAL-2*39 Utensils, single serve items 6 inches off - floor−2
PAPER TOWEL AND TOILET PAPERS
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. STORE ALL PERSONAL BEVERAGE AWAY FROM FOOD AND EQUIPMENT.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DISHWASHIING MACHINE, DUSTY CEILING AND FANS FROM WALK IN COOLER.
DAL-9*46 Covered waste receptacle for women's restroom−2
DAL-10*21 RFSM - Not On Site−2
MANAGER STATED HIS CHEF HAS APPOINTMENT THIS FRIDAY AT OUR OFFICE.

Base deductions−29 pts

Sep 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN MACHINE SANITIZER AT 50 PPM

Basic (4)

−8 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS
DAL-2*21 RFSM - Not On Site−2
DAL-3*47 OTHER VIOLATIONS−2
EMPLOYEES MUST COVER THEIR MOUTH AND NOSE
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE'S COFFEE ON FOOD PREP. TABLE

Base deductions−13 pts

Jan 20

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE INTERIOR
DAL-10*18 Toxic items stored above food/utensils−5
DO NOT STORE ANY CHEMICAL BUCKET ON TOP PRODUCE SHELF

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR ALL BROKEN FAUCET HANDLES FROM UPSTAIRS BAR
DAL-2*36 Cloths in-use for wiping between uses stored−2
OBSERVED SEVERAL WIPING CLOTHES FROM FOOD PREP. AREAS
DAL-3*21 RFSM - Not On Site−2
NOT ON SITE / EXPIRED
DAL-5*40 Reuse of single service articles−2
DO NOT USE SAUCE CUP AS FOOD DISPENSER
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS FROM WALK IN COOLERS.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY FOOD EQUIPMENT (KNIVES) IN THE GAP BETWEEN COOLER, WARMER OR WALL.
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−26 pts

Jun 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Cleaners stored over single service
DAL-2*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Observd bar tender consuming a beverage and then to preparing drinks without washing her hands
DAL-6*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-3*35 Hair Restraints effective−2
Bar tenders
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Bar tender
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2

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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