What is Buzzbrews 4 Lakewood's health inspection score?

Buzzbrews 4 Lakewood has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buzzbrews 4 Lakewood last inspected?

Buzzbrews 4 Lakewood was last inspected on March 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buzzbrews 4 Lakewood have?

Buzzbrews 4 Lakewood has 43 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buzzbrews 4 Lakewood safe to eat at?

Buzzbrews 4 Lakewood has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Buzzbrews 4 Lakewood

Name: Buzzbrews 4 Lakewood
Address: 5815 LIVE OAK ST #102, Dallas, 75214
Rating: 74

5815 LIVE OAK ST #102, Dallas

Data may be outdated — inspected 3/6/2023

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0Good

Lakewood

Stable

8 inspections

Last: Mar 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

38 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

5815 LIVE OAK ST #102, Dallas, TX 75214

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

3 basic

Mar

Aug 2019

1 inspections

7 basic

Feb 2020

1 inspections

4 intermediate

5 basic

Feb

Oct 2020

1 inspections

1 intermediate

1 basic

May 2021

1 inspections

1 intermediate

7 basic

May

Nov 2021

1 inspections

1 intermediate

3 basic

Jun 2022

1 inspections

1 intermediate

2 basic

Jun

Mar 2023

1 inspections

4 basic

Inspection History

8 records on file

8 Routine

Mar 23

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
Register certificate with city of Dallas
DAL-2*33 Warewashing machines auto. dispense detergents−2
Change Cl on dish machine
DAL-3*34 Pest control-routine inspections for−2
Fruit flies observed (bar)
DAL-4*42 Dirty nonfood contact surfaces−2
Clean ice build up in WIF

Base deductions−8 pts

Jun 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Hand sink water temperature below 110'F−5
Fix hot water on hand sink

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean ice of freezer door (cos)
DAL-3*43 Light bulbs, light shields provided−2
Provide cover for light under vent hood

Base deductions−9 pts

Nov 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Tomato found at 45.1'f. Service/turn down cooler

Basic (3)

−6 pts

DAL-2*43 Light bulbs, light shields provided−2
Provide cover for light under vent hood
DAL-3*45 Premises shall be maintained in good repair−2
Fix hand sink at coffee bar and handle to WIF
DAL-4*46 Covered waste receptacle for women's restroom−2
Cover small trash cans in womens restroom

Base deductions−11 pts

May 21

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-2*10 Sanitization after Cleaning−5
Chlorine dish machine observed at 0 ppm: Container observed empty.

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all products inside WIC: 4 pans of potatoes observed uncovered.
DAL-3*22 Accredited food handler certificate - 60 days−2
Provide current food handler certificates for all employees not manager certified.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Label prepared product with use by dates not exceeding 7 day hold. Observed only with made-by dates.
DAL-5*31 Handwashing lavatory - used for other purpose−2
Observed handsink being utilized as a dump sink in dish pit area.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Remove cardboard shelf liner inside of RIC under eggs.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverages stored on shelf above prep table next to spices and seasonings.
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Provide sanitizer buckets for all work/service stations. Do not store on the floor.

Base deductions−19 pts

Oct 20

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*19 One Inch Air Gap−5
needed at the bar three comp sink area

Basic (1)

−2 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fruit flies observed in the bar area

Base deductions−7 pts

Feb 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-3*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
ENSURE ALL EMPLOYEES ARE FOLLOWING PROCEDURES FOR SALSA AT SERVER STATION
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM CHLORINE DISHWASHER- COS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
POOLED EGGS 45 DEGREE F, RAW SHELLED EGGS 45 DEGREE F, PICO 45 DEGREE F

Basic (5)

−10 pts

DAL-1*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS IN ALL RIC
DAL-4*21 RFSM - Not On Site−2
REGISTER WITH THE CITY OF DALLAS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FOOD ITEMS IN STORAGE (BACON)
DAL-7*41 Food storage containers, identified with common name of food.−2
SPICES IN NON ORIGINAL CONTAINER LABEL
DAL-9*39 Equipment in good repair and proper adjustment.−2
EXCESS CONDENSATION IN COOLER BY ONION

Base deductions−30 pts

Aug 19

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*32 Approved Food Contact Equip.−2
replace/remove deli tissue and paper towel shelf liners under coffee cups and clean equipment
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food inside wic in cooler> shredded meat
DAL-4*41 Food Label - Bulk food w/ manufatuter labeling−2
label all food containers with common name >seasoning shakers, squirt bottles
DAL-5*43 Light bulbs, light shields provided−2
replace the broken light under the vent hood
DAL-6*39 Store all equipment & utensil covered or inverted−2
dispose of mop water and hand mop or store inverted when not in use
DAL-7*22 Handlers-Certificate Not On Site−2
update expired food handler certificates and maintain on file to present upon inspection

Base deductions−14 pts

Mar 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
move the chicken at grill closest to grill so it does not drip on beef
DAL-6*10 Clean Sight and Touch−5
Clean can opener blade

Basic (3)

−6 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cloth under cutting boards dishes utensils and food stored on paper
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
food must be at least 6" off floor
DAL-4*31 Handwashing lavatory - used for other purpose−2
hand sink

Base deductions−21 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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