What is Buzzbrews Inc's health inspection score?

Buzzbrews Inc has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buzzbrews Inc last inspected?

Buzzbrews Inc was last inspected on January 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buzzbrews Inc have?

Buzzbrews Inc has 79 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buzzbrews Inc safe to eat at?

Buzzbrews Inc has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Buzzbrews Inc

Name: Buzzbrews Inc
Address: 4154 N CENTRAL EXPW, Dallas, 75204
Rating: 56

4154 N CENTRAL EXPW, Dallas

Data may be outdated — inspected 1/20/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Uptown

Ranked #564 of 750 in Uptown

Stable

9 inspections

Last: Jan 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

41 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

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

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

Open location in Google Maps →

4154 N CENTRAL EXPW, Dallas, TX 75204

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2019

1 inspections

1 intermediate

3 basic

Feb

Sep 2019

1 inspections

6 intermediate

2 basic

Mar 2020

1 inspections

2 intermediate

6 basic

Mar

Sep 2020

1 inspections

5 intermediate

10 basic

Apr 2021

1 inspections

2 intermediate

12 basic

Apr

Jul 2021

1 inspections

3 intermediate

8 basic

Jan 2022

1 inspections

3 basic

Jan

Jul 2022

1 inspections

1 intermediate

7 basic

Jan 2023

1 inspections

2 intermediate

6 basic

Jan

Inspection History

9 records on file

8 Routine1 Follow-up

Jan 23

Routine InspectionLatestScore: 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
maintain cold holding at 41 degrees F or below
DAL-2*18 Toxic items stored above food/utensils−5
chemicals cannot be stored above cups

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
need RFSM
DAL-4*31 No soap at handsink−2
no soap at handsink
DAL-5*34 Pest control-routine inspections for−2
observed pest/insect
DAL-6*36 Cloths in-use for wiping between uses stored−2
wiping cloths must be in sanitizing bucket
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean floors
DAL-8*45 Premises shall be maintained in good repair−2
repair and replace baseboard and missing lights out in vent hood

Base deductions−22 pts

Jul 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer bucket at 0ppm Q, Keep above 200ppm

Basic (7)

−14 pts

DAL-2*31 No soap at handsink−2
no soap at hand sink
DAL-3*33 Warewashing machines auto. dispense detergents−2
Dish machine at 0ppm Cl. keep at 50ppm Cl
DAL-4*34 Pest control-routine inspections for−2
Pests observed
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food 6" off floor
DAL-6*39 Cutting surfaces.−2
Re-surface cutting bord
DAL-7*42 Dirty nonfood contact surfaces−2
Clean floor
DAL-8*45 Premises shall be maintained in good repair−2
Replace light under vent hood

Base deductions−19 pts

Jan 22

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
Remove plastic from bottom of cooler
DAL-2*33 Warewashing machines auto. dispense detergents−2
Keep dish machine at 50ppm Cl
DAL-3*45 Premises shall be maintained in good repair−2
Replace missing lights under vent hood and sagging tiles

Base deductions−6 pts

Jul 21

Follow-up InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw fish stored above veggie burgers
DAL-8*02 Cold Hold (41øF/45øF or below)−5
cold food on cold holding not provide 41 degrees f or below, chicken 57, cheese 50 degrees f

Basic (8)

−16 pts

DAL-1*32 Equipment & Utensils resistant pit,chip, crazing−2
replace broken/damaged food container
DAL-2*34 Pest control-routine inspections for−2
observed fruit flies
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, shelves, tables
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-9* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate within 45 days new manager
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-11*47 Handwashing signage−2
provide handwashing sign

Base deductions−31 pts

Apr 21

Routine InspectionScore: 77

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*10 Clean Sight and Touch−5

Basic (12)

−24 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*24 Food Labeling- with common name of the food−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
DAL-8*39 No equipment & utensil under leaking water lines−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*43 Light bulbs, light shields provided−2
DAL-11*45 Premises shall be maintained in good repair−2
DAL-12*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DAL-13*42 Dirty nonfood contact surfaces−2
DAL-14*44 Receptacles sufficient capacity−2

Base deductions−34 pts

Sep 20

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
S. HAM 47.4, R. EGGS 57.7, D. TOM 42.5, S. CHEESE 49.4,CANTALOUPE,52.1, C. MUSHROOM 48.5, GUACAMOLE 46.9
DAL-7*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-9*06 Discard if TCS is in container w/ no date or day−5
DAL-12*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING FAUCET AT HAND SINK
DAL-13*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION / REMOVE ALL DUPLICATE RFSM COPIES
DAL-2*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS , FAN VENT COVERS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL IMPROPERLY STORED IN WATER
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FRUIT FLIES
DAL-10*31 No soap at handsink−2
NO SOAP AT HAND SINK
DAL-11*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-14*32 Damaged Equipment−2
REPAIR / REPLACE ALL DAMAGE CUTTING BOARDS & GASKETS REMOVE MASKING TAPE FROM FOOD EQUIPMENT
DAL-15*45 Premises shall be maintained in good repair−2
REPAIR LEAKING & DAMAGE CEILING AND REMOVE ALL PEELING PAINT

Base deductions−45 pts

Mar 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer solution is 0 ppm (no solution)
DAL-2*11Food Donations - Damaged foods−5
dented can present

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
no RFSM on site
DAL-4*31 Handwashing lavatory - accessible−2
handwash sink not accessible
DAL-5*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
food on floor (meat) in WIC
DAL-7*42 Dirty nonfood contact surfaces−2
clean floor in kitchen, gaskets in RIC, fan in WIC, and vent hood
DAL-8*44 Trash can provided for papertowel waste−2
provide a waste bin under handwash sink

Base deductions−22 pts

Sep 19

Routine InspectionScore: 80

6 Med2 Basic

8 total

66/100inspection score

−34 pts

Intermediate (6)

−30 pts

DAL-1*10 Clean Sight and Touch−5
clean all food contact surfaces warning
DAL-2*03 Food products not maintained at 135øF or above−5
C. potatoes 133.0F
DAL-3*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-4*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
Cross contamination by arrangement r.eggs stored above cheese
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking faucets
DAL-8*02 Cold Hold (41øF/45øF or below)−5
chorizo 53.2 & c. tomatoes 50F

Basic (2)

−4 pts

DAL-5*39 Cutting surfaces.−2
resurface cutting boards
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food/ drink in prep area

Base deductions−34 pts

Feb 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
can opener blade with food particles; must be washed and sanitized

Basic (3)

−6 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-4*43 Light bulbs, light shields provided−2
replace the light bulb in the hood

Base deductions−11 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants