What is Cedars Woodfire Grill's health inspection score?

Cedars Woodfire Grill has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cedars Woodfire Grill last inspected?

Cedars Woodfire Grill was last inspected on August 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cedars Woodfire Grill have?

Cedars Woodfire Grill has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cedars Woodfire Grill safe to eat at?

Cedars Woodfire Grill has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cedars Woodfire Grill serve?

Cedars Woodfire Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cedars Woodfire Grill

Name: Cedars Woodfire Grill
Address: 12200 PRESTON RD #100, Dallas, 75230
Rating: 40

12200 PRESTON RD #100, Dallas

Data may be outdated — inspected 8/3/2023

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0Poor

American•North Dallas

Better than 17% of american restaurants

Improving

8 inspections

Last: Aug 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

33 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 35/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) which is computed during our regular data sync.

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

12200 PRESTON RD #100, Dallas, TX 75230

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Violation Timeline

Jan 2019

1 inspections

6 intermediate

8 basic

Jan

Feb 2019

1 inspections

1 intermediate

3 basic

Jul 2019

1 inspections

4 intermediate

6 basic

Jul

Jan 2020

1 inspections

1 intermediate

Jul 2020

1 inspections

1 basic

Jul

Apr 2022

1 inspections

2 intermediate

7 basic

May 2023

1 inspections

4 intermediate

9 basic

May

Aug 2023

1 inspections

1 intermediate

6 basic

Inspection History

8 records on file

2 Follow-up6 Routine

Aug 23

Follow-up InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
clean shelves, coolers for sight and touch

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-2*22 Accredited food handler certificate - 60 days−2
provide food handler cards
DAL-3*32 Damaged Equipment−2
replace cutting boards gaskets broken and cooler door needs be in good repair
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-5*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, dish machine, caulk around sinks
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−17 pts

May 23

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine at dish machine observed at 0 ppm
DAL-2*02 Cold Hold (41øF/45øF or below)−5
cut salmon 55 degrees f
DAL-4*18 Toxic items labeling-non original container−5
label all chemical spray bottles
DAL-9*20 Grease Trap Tickets−5
grease trap must be serviced every 90 days

Basic (9)

−18 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
heavy build up on air vent
DAL-5*42 Dirty nonfood contact surfaces−2
clean build up food at top of dish machine clean air vents
DAL-6*45 Drying Mops-air dry−2
hang wet mops to dry
DAL-7*32 Damaged Equipment−2
replace damaged cutting boards
DAL-8*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-11*21 RFSM - Not On Site−2
no rfsm on site
DAL-12*24 Food Labeling- with common name of the food−2
label all squeeze bottles with common name
DAL-13*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water at the hand sink

Base deductions−38 pts

Apr 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw bacon above raw salmon in RIC, consider rearranging.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Observed chicken under the grill in cold holding at 46.8 F. Cold holding food must be at 41 F or lower.

Basic (7)

−14 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Observed mango prep date label 03-21. Food in WIC and RIC is only good for 7 days (day 1 is considered the prep date).
DAL-2*36 Cloths in-use for wiping between uses stored−2
Store wiping cloth in sanitizer bucket between use
DAL-3*39 Store all equipment & utensil covered or inverted−2
Invert plates in storage area near prep area
DAL-4*32 Damaged Equipment−2
Replace cover for ice machine
DAL-6*45 Lockers to be used to store personal items−2
Provide lockers for personal items (purse, clothes, jackets)
DAL-7*21 RFSM - Not On Site−2
RFSM must be on site and current
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk food items in storage area with common names (flour, sugar)

Base deductions−24 pts

Jul 20

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
wiping cloths stored in sanitizer between uses

Base deductions−2 pts

Jan 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
WATER LEAK AT HANDSINK

Base deductions−5 pts

Jul 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-3*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-9*05 Rapidly reheat 165øF for hot holding−5
reheat TCS food at 165 degrees f for 15 seconds before place the food containers on hot holding table
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above marinara sauce, beans and soup in cooler

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark and use TCS food for 7 days only
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-5*42 Dirty nonfood contact surfaces−2
clean coolers inside, outside
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*36 Cloths in-use for wiping between uses stored−2
observed wet cloths sit on prep tables
DAL-8*21 RFSM - Not On Site−2
manager not on site

Base deductions−32 pts

Feb 19

Follow-up InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs stored above beef in reach in cooler

Basic (3)

−6 pts

DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate within 45 days
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers, dish washer
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board

Base deductions−11 pts

Jan 19

Routine InspectionScore: 70

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-2*03 Food products not maintained at 135øF or above−5
hot food product not maintained 135 degrees f or above observed rice 86.3, beans 118.3, tortilla soup 95 degrees f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw turkey patties stored above muchroom/fish/beef
DAL-4*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures for coffee creamer (4 hours max)
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (8)

−16 pts

DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food no cups
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensil in hand sink
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food on floor
DAL-10*35 Hair Restraints effective−2
DAL-11*27 Cooling method, criteria - using ice bath−2
no room temperatures
DAL-12*29 Mechanical holding unit, thermometer location−2
provide thermometer in cooler
DAL-13*21 RFSM - Not On Site−2
RFSM certificate expired 9/2018
DAL-14*47 Conditions of Permit-in use of food equipment−2
sign about inspection report

Base deductions−46 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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