What is Charco Broiler Steak #2's health inspection score?

Charco Broiler Steak #2 has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Charco Broiler Steak #2 last inspected?

Charco Broiler Steak #2 was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Charco Broiler Steak #2 have?

Charco Broiler Steak #2 has 68 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Charco Broiler Steak #2 safe to eat at?

Charco Broiler Steak #2 has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Charco Broiler Steak #2 serve?

Charco Broiler Steak #2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Charco Broiler Steak #2

Name: Charco Broiler Steak #2
Address: 413 W JEFFERSON BLVD, Dallas, 75208
Rating: 32

413 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 12/6/2023

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0Poor

American•Oak Cliff

Ranked #363 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

7 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

19x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-16 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

413 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

4 basic

May

Nov 2019

1 inspections

3 intermediate

8 basic

Jun 2020

1 inspections

4 intermediate

6 basic

Jun

Mar 2021

1 inspections

3 intermediate

9 basic

Sep 2022

1 inspections

3 intermediate

7 basic

Sep

Apr 2023

1 inspections

3 intermediate

8 basic

Dec 2023

1 inspections

2 intermediate

8 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 23

Routine InspectionLatestScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Ice machine needs to be sanitized from mold ( front and back locations)
DAL-8*15 Bare hands contact with ready-to-eat foods−5
No bare hands allowed in line service RTE food

Basic (8)

−16 pts

DAL-1*31 No soap at handsink−2
Hand sink soap refill required
DAL-3*42 Dirty nonfood contact surfaces−2
microwave inside needs cleaning
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
date mark cheese in front line RIC for 7 days
DAL-5*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in bucket between use
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Items on floor in ice cooler, needs to be 6 inches off floor
DAL-7*34 Outer openings:closing holes, gaps−2
Back door shall be sealed from any openings
DAL-9*47 Other Violations−2
Choking poster needs to be posted
DAL-10*32 Damaged Equipment−2
hanging spatulas are damaged, need to be replaced

Base deductions−26 pts

Apr 23

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
Observed cook on front line handle cooked baked potato with bare hands.
DAL-7*10 Clean Sight and Touch−5
Clean WIC shelves with heavy food build-up. Clean inside RIC and RIF. Clean inside meat cooler.
DAL-10*18 Toxic items storage adjacent to food/utensils−5
Spray bottles on prep table and next to single service items.

Basic (8)

−16 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverages stored throughout cooking line.
DAL-3*41 Food storage containers, identified with common name of food.−2
squeeze bottles
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Provide lid or cover to ice machine.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean top of dishwash machine. Clean vent hood.
DAL-6*45 Premises shall be maintained in good repair−2
Repair damaged floor at produce cooler. Repair holes in wall throughout.
DAL-8*39 Cutting surfaces.−2
DAL-9*26 Food Consumer Advisory-raw food−2
DAL-11*47 Other Violations−2
Food manufacturing license required for prepackaged foods that customers self-serve.

Base deductions−31 pts

Sep 22

Routine InspectionScore: 84

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED THAWING RAW RIBEYE STORED ABOVE FRESH PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-8*18 Toxic items labeling-non original container−5
OBSERVED TOXIC CHEMICAL IN SCOTS PRESSURE SPRAY NOT LABELED, LABEL.
DAL-9*10 Clean Sight and Touch−5
OBSERVED SMALL TRACES OF SOIL/GIRME BUILD UP IN LARGE ICE MACHINE, CLEAN AND SANITIZE.

Basic (7)

−14 pts

DAL-1*39 Keep utensils handles upright or protected−2
OBSERVED BOWL USED AS SCOOP. USE HANDLED UTENSIL.
DAL-2*41 Food storage containers, identified with common name of food.−2
OBSERVED SUGAR CONTAINER NOT LABELED, LABEL.
DAL-3*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON SURFACES OF EQUIPMENT, GRIME BUILD UP ON SURFACES OF CONTAINERS, OBSERVED GRIME BUILD UP ON MULTIPLE GASKETS OF COLD HOLD EQUIPMENT, HEAVY GRIME BUILD UP ON SHELVES LOCATED IN WALK IN COOLER HOLDING RAW MEATS.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED GAP ON BACK EXTERIOR DOOR, PROVIDE PROPER SEAL TO PREVENT PEST FROM ENTERING.
DAL-5*45 Premises shall be maintained in good repair−2
OBSERVED EXPOSED OUTLET, DAMAGED FLOORS OF WALK IN COOLER.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED SALADS LEFT UNCOVERED IN BACK WALK IN COOLER, COVER. OBSERVED TEA CONTAINERS LEFT UNCOVERED, COVER.
DAL-10*47 Handler-Certificate Not on site−2
RENEW EXPIRED TEXAS FOOD HANDLER CARDS.

Base deductions−29 pts

Mar 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW BEEF STORED ABOVE RAW SHRIMP ; RAW EGGS STORED ABOVE RTE FOOD ITEMS
DAL-5*18 Toxic items stored above food/utensils−5
CHEMICAL STORED ABOVE FOOD AND PREP TABLE
DAL-8*14 When to wash hands−5
LACK OF HAND WASHING

Basic (9)

−18 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL IN COOLERS: LACK OF DATE MARKING
DAL-2*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-4*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK NEXT TO DISH MACHINE
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
FOOD CONTAINER STORED ON TOP OF UNCOVERED FOOD ITEMS
DAL-7*39 Precleaning food debris of utenlsils - scrapped−2
OBSERVED OLD LABELS ON EQUIPMENT
DAL-9*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-10*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSE TO MOISTURE
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-12*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH HANGING FROM RFSM, WIPING CLOTHS STORED ON PREP TABLE AND UNDER FOOD ITEMS

Base deductions−33 pts

Jun 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW STEAKS STORED ABOVE RAW SHRIMP
DAL-8*02 Cold Hold (41øF/45øF or below)−5
COOKED EGGS 49*F, BURGER SALAD 72*F AT ROOM TEMPERATURE, CHEESE 68*F
DAL-9*18 Medicines labeled and stored properly−5
MEDICINE STORED ABOVE PREP AREA

Basic (6)

−12 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-3*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-4*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK NEAR WIC/F(S) AND DISH AREA
DAL-5*39 Store all equipment & utensil covered or inverted−2
INVERT ALL
DAL-6*36 Cloths in-use for wiping between uses stored−2
OBSERVED WIPING CLOTH HANGING FROM EMPLOYEE
DAL-10*32 Package integrity−2
REMOVE DENTED CANS

Base deductions−32 pts

Nov 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
COOKED EGGS 56*F, CHEESE 69*F, SOUR CREAM 71*F, BURGER SALAD 78*F(DISCARDED)
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL
DAL-8*18 Toxic items storage adjacent to food/utensils−5
SANITIZER STORED NEXT TO SINGLE SERVICE ARTICLES

Basic (8)

−16 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-2*32 Damaged Equipment−2
REMOVE ALL CRACKED PLATES FROM IN ROTATION
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL STORED IN RIC AND WIC
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS: OBSERVED TRAYS STACKED ON TOP OF SALAD WITH NO COVERING
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-9*45 Ceiling easily cleanable and light in color−2
REPLACE ALL CEILING TILE EXPOSED TO MOISTURE
DAL-10*31 Individual, disposable towels−2
PROVIDE AT HANDSINK IN MIXING AREA
DAL-11*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS

Base deductions−31 pts

May 19

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*35 Outer Clothing, Clean Condition−2
employee use regular clothing must be have separation of cloth -missing apron-
DAL-2*42 Dirty nonfood contact surfaces−2
floors behind equipment dirty with food debris and grease accumulations must be clean to avoid contamination Floors behind racks inside Freezer units dirty with food debris and litter
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marking on all food containers inside cooler units
DAL-4*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have working and visible thermometers

Base deductions−8 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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