What is Bucks Wild's health inspection score?

Bucks Wild has a SafeDine safety score of 64 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 Wild last inspected?

Bucks Wild was last inspected on January 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bucks Wild have?

Bucks Wild has 41 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bucks Wild safe to eat at?

Bucks Wild has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bucks Wild serve?

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

Official Health Record

Bucks Wild

Name: Bucks Wild
Address: 11327 REEDER RD #200, Dallas, 75229
Rating: 64

11327 REEDER RD #200, Dallas

Data may be outdated — inspected 1/27/2023

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0Fair

American•North Dallas

Ranked #209 of 566 in North DallasBetter than 22% of american restaurants

Unknown

5 inspections

Last: Jan 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

41 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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

23x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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11327 REEDER RD #200, Dallas, TX 75229

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

4 basic

Nov

Feb 2020

1 inspections

8 basic

Jan 2021

1 inspections

2 intermediate

6 basic

Jan

Jan 2022

1 inspections

2 intermediate

8 basic

Jan 2023

1 inspections

1 intermediate

8 basic

Jan

Inspection History

5 records on file

5 Routine

Jan 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
CHEESE CAKE 57'F. MAINTAIN COLD FOOD AT 41'F OR LOWER AT ALL TIMES.

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-3*39 Keep utensils handles upright or protected−2
KEEP SPOONS AND FORKS WITH HANDLE UPRIGHT.
DAL-4*21 RFSM - Not On Site−2
SECOND ON NOTICE! NOT ON SITE
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE MISSING CEILING TILES
DAL-6*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-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*42 Dirty nonfood contact surfaces−2
CLEAN DUSTY AIR VENT AND CEILING

Base deductions−21 pts

Jan 22

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold food (fruits) must be held at 41 F or below
DAL-2*03 Food products not maintained at 135øF or above−5
Hot food (chicken) must be held at 135 F or above

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site
DAL-4*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
Buffet sign for use of clean plates
DAL-5*34 Outer openings:closing holes, gaps−2
Repair gap at exit door
DAL-6*39 Keep utensils handles upright or protected−2
Ice scoop must be up right
DAL-7*43 Light bulbs, light shields provided−2
Lights at the bar
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal items must be stored away from kitchen area
DAL-9*47 Other Violations−2
Choking poster
DAL-10*31 Individual, disposable towels−2
Paper towels at all hand washing sink

Base deductions−26 pts

Jan 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
SPRAY BOTTLE
DAL-5*10 Clean Sight and Touch−5
BAR COOLER

Basic (6)

−12 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*45 Premises shall be maintained in good repair−2
PROVIDE HOT WATER FRONT BAR HAND SINK, REPLACE DAMAGED DOOR FROM COOLER,
DAL-6*31 Individual, disposable towels−2
DAL-7*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*39 Store equipment & utensils in a clean, dry place−2
STORE ICE SCOOP IN A CLEAN AND DRY CONTAINER.

Base deductions−22 pts

Feb 20

Routine InspectionScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
NONE ON SITE
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
BAR AREA
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
FOR COOLER WHERE CREAMER IS STORED
DAL-4*45 First Aid−2
DAL-5*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
DAL-6*31 Individual, disposable towels−2
DAL-7*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-8*43 Light - 50 foot : Food and utensils area−2
BUFFET AREA

Base deductions−16 pts

Nov 18

Routine InspectionScore: 86

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Walk in Refrigerator at 43.6 degrees fluid milk, butter milk at 42.9 degrees
DAL-6*18 Toxic items storage adjacent to food/utensils−5
Sharpening Stone oil stored with spices

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*32 Approved Food Contact Equip.−2
Cup used for a scoop (No handle)
DAL-5*31 Handwashing lavatory - accessible−2

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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