What is Buy Low Food And Beer's health inspection score?

Buy Low Food And Beer has a SafeDine safety score of 18 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buy Low Food And Beer last inspected?

Buy Low Food And Beer was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buy Low Food And Beer have?

Buy Low Food And Beer has 101 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buy Low Food And Beer safe to eat at?

Buy Low Food And Beer has a safety score of 18/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Buy Low Food And Beer serve?

Buy Low Food And Beer serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Buy Low Food And Beer

Name: Buy Low Food And Beer
Address: 9530 OVERLAKE DR #A, Dallas, 75220
Rating: 18

9530 OVERLAKE DR #A, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

American•Northwest Dallas

Ranked #387 of 430 in Northwest DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.1

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-82

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

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9530 OVERLAKE DR #A, Dallas, TX 75220

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Violation Timeline

Jul 2020

1 inspections

4 intermediate

5 basic

Jul

Jan 2021

1 inspections

4 intermediate

4 basic

Aug 2021

1 inspections

3 intermediate

3 basic

Aug

Feb 2022

1 inspections

2 intermediate

6 basic

Oct 2022

1 inspections

4 intermediate

8 basic

Oct

Nov 2022

1 inspections

2 intermediate

6 basic

May 2023

1 inspections

4 intermediate

8 basic

May

Jul 2023

1 inspections

3 intermediate

7 basic

Jan 2024

1 inspections

4 intermediate

11 basic

Jan

Feb 2024

1 inspections

4 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese @ 55.7 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed veggie soup @ 127.8 F
DAL-3*10 Clean Sight and Touch−5
Clean inside dirty microwave and moldy ice machine
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed bare hand contact w/ RTE food

Basic (9)

−18 pts

DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
Provide additional cold/hot hold equipment
DAL-6*28 Do not exceed manuf. use by date−2
Observed chips and sweet bread w/ past best by dates on commercially prepared packages (RTE food)
DAL-7*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand wash sink
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
Observed chipped cutting board and wooden cutting board
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink in RIC stored on it's side over food
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Do not store food on top of 3-comp while washing equipment/utensils after cooking process
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
DAL-12*42 Dirty nonfood contact surfaces−2
Clean dirty WIC's gaskets, fans, storage shelves
DAL-13*45 Premises shall be maintained in good repair−2
Repair cracked floor tile and soap dispenser

Base deductions−38 pts

Jan 24

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed several different meats/thawed stacked on top of each other. Must separate them (chicken/pork)
DAL-8*03 Food products not maintained at 135øF or above−5
DAL-10*10 Clean Sight and Touch−5
Clean and organize interior of the True RIC to prevent contamination
DAL-13*02 Cold Hold (41øF/45øF or below)−5
Raw chicken - 56 F/sinic

Basic (11)

−22 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop on top of ice machine - store on a clean sanitized surface
DAL-2*45 Drying Mops-air dry−2
DAL-3*42 Dirty nonfood contact surfaces−2
Clean area underneath ice machine, heavy build-up on walls/underneath the equipment
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Clean the air vents/cooling units - WIC
DAL-5*21 RFSM supervisory capacity up to 4 establishment−2
no CFM observed in the kitchen
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-9*34 Pest control-routine inspections for−2
live roach observed crawling over the food prep table
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-12*46 Covered waste receptacle for women's restroom−2
DAL-14*27 Cooling, heating, and holding capacities. Equipment−2
provide additional equipment
DAL-15*33 Rinsing procedures - 3 compartment sink−2

Base deductions−42 pts

Jul 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed col @ 49.9 F, cheese @ 57.9 F
DAL-2*03 Food products not maintained at 135øF or above−5
observed tomato salsa @ 123 F
DAL-3*10 Sanitization after Cleaning−5

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Accredited food handler certificate - 60 days−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*43 Light bulbs, light shields provided−2
Provide light shield under venthood and repair light
DAL-9*45 Drying Mops-air dry−2
Air dry mops when not in use
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
clean WIC floors

Base deductions−29 pts

May 23

Routine InspectionScore: 76

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese @ 66.1 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed tamales @ 81.3 F since the morning
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw beef over mayo in RIC and raw egg over RTE food
DAL-4*10 Clean Sight and Touch−5
Clean inside dirty microwave and inside moldy ice machine

Basic (8)

−16 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*32 Damaged Equipment−2
Remove wooden cutting board from kitchen
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
do not store personal drinks over food in RIC
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty WIC floor and A/C units, ceilingvents
DAL-10*45 Premises shall be maintained in good repair−2
repair ceiling tile
DAL-11*22 No unnecessary personnel allowed in food prep area−2
Observed non-worker walk into kitchen
DAL-12*21 RFSM - Not On Site−2

Base deductions−36 pts

Nov 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed colesaw at 82 F. Keep all cold hold TCS items at 41 F or lower at all times
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave and inside dirty ice machine

Basic (6)

−12 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food items in RIC if kept longer than 24 hours
DAL-4*29 Food thermometers provided and accessible−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean dirty WIC floor
DAL-6*43 Light bulbs, light shields provided−2
repair light under venthood and provide light shield
DAL-7*45 Drying Mops-air dry−2
DAL-8*46 Covered waste receptacle for women's restroom−2

Base deductions−22 pts

Oct 22

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Keep all hot hold food at 135 F or higher at all times. Observed pork bone at 100.8 F, beef at 88.1 F (buy hot hold units)
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store eggs above RTE food (soup)
DAL-3*10 Clean Sight and Touch−5
clean inside dirty microwave and inside dirty ice machine
DAL-4*14 Hands wash procedures-without soap−5

Basic (8)

−16 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark cheese if kept longer than 24hrs (food in RIC as well)
DAL-6*29 Food thermometers provided and accessible−2
Provide food thermometer with a small probe
DAL-7*33 Sink compartments shall be large enough−2
sink compartments must fit all equipment used for operation (cooking pot)
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dirty venthood and fans in WIC
DAL-9*43 Light bulbs, light shields provided−2
Provide light shield under venthood and repair light too. Repair light in backroom next to restrooms
DAL-10*45 Premises shall be maintained in good repair−2
REpair hand dryer in restroom and air dry mops
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide covered receptacle in unisex restroom
DAL-12*47 Other Violations−2
Post wash hands sign in restroom

Base deductions−36 pts

Feb 22

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine inside.
DAL-2*18 Toxic items labeling-non original container−5
Observed spray bottle not labeled.

Basic (6)

−12 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Observed worn out wooden cutting board.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed rice not covered in dry storage.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Observed broken WIC gasket.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC.
DAL-7*46 Number of Toilets and urinals−2
Observed broken toilet seat.
DAL-8*47 Handwashing signage−2
Need handwash signage in restroom.

Base deductions−22 pts

Aug 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Observed not recording time for time-controlled foods
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chorizo over RTE foods
DAL-3*10 Clean Sight and Touch−5
Observed dirty interior ice machine panel and dirty inside microwave

Basic (3)

−6 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Observed incorrectly date-marked foods
DAL-5*39 Equipment in good repair and proper adjustment.−2
Observed melted cutting board
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty wall

Base deductions−21 pts

Jan 21

Routine InspectionScore: 84

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Observed not keeping time record for foods kept on counter
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
observed raw chorizo over RTE
DAL-3*10 Clean Sight and Touch−5
Observed dirty inside microwave, buildup on interior ice machine panel
DAL-4*18 Toxic items labeling-non original container−5
Observed spray hand sanitizer missing label

Basic (4)

−8 pts

DAL-5*43 Heating/ventilation: designed and installed−2
Observed missing vent cover
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
Observed missing vent cover
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty door to dry storage, WIC floor and shelves.
DAL-8*45 Premises shall be maintained in good repair−2
Observed missing/damaged ceiling tiles.

Base deductions−28 pts

Jul 20

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Keep written record or procedure for keeping food out of temperature control
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-3*10 Clean Sight and Touch−5
Observed dirty microwave.
DAL-4*14 When to wash hands−5
Observed not washing hands between tasks

Basic (5)

−10 pts

DAL-5*38 Thawing. under running water criteria−2
Thaw fully submerged in running water
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair WIC gasket
DAL-7*40 Reuse of single service articles−2
Do not re-use foil pans
DAL-8*43 Heating/ventilation: designed and installed−2
Replace vent cover
DAL-9*45 Unnecessary articles prohibited−2
keep personal items (purse) away from food

Base deductions−30 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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