What is Charles's health inspection score?

Charles has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Charles last inspected?

Charles was last inspected on December 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Charles have?

Charles has 46 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Charles safe to eat at?

Charles has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Charles serve?

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

Official Health Record

Charles

Name: Charles
Address: 1632 MARKET CENTER BLVD, Dallas, 75207
Rating: 45

1632 MARKET CENTER BLVD, Dallas

Data may be outdated — inspected 12/16/2023

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0Poor

American•Design District

Ranked #339 of 418 in Design DistrictBetter than 17% of american restaurants

Declining

10 inspections

Last: Dec 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

28 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

1632 MARKET CENTER BLVD, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

3 basic

Feb

Aug 2019

1 inspections

1 intermediate

4 basic

Feb 2020

1 inspections

2 basic

Feb

Jul 2020

1 inspections

2 intermediate

1 basic

Jan 2021

1 inspections

4 intermediate

2 basic

Jan

Jul 2021

1 inspections

3 intermediate

3 basic

Feb 2022

1 inspections

1 basic

Feb

Oct 2022

1 inspections

3 intermediate

2 basic

Apr 2023

1 inspections

6 basic

Apr

Dec 2023

1 inspections

3 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands−5
STAFF MUST WASH HANDS AFTER EVERY CONTAMINATION
DAL-2*10 Clean Sight and Touch−5
DETAIL CLEAN ALL THE SHELVES/ SIGHT AND TOUCH
DAL-3*06 Discard TCS in vending machine if exceeds time/temp−5
TIME STAMPS REQUIRED FOR RTE / COOKED FOODS STORED OUT OF TEMP

Basic (5)

−10 pts

DAL-4*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD SQUEEZE BOTTLES WITH COMMON NAME
DAL-5*31 Handwashing lavatory - accessible−2
DUMP SINK OBSERVED AS A HAND SINK BAR #2 ALL HAND SINKS MUST BE STOCKED WITH SOAP/ PAPER TOWELS
DAL-6*39 Equipment and Utensils Storage−2
OBSERVED IN SERVICE UTENSILS INSIDE OF BINS / BULK
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN THE EXTERIOR OF ALL FOOD EQUIPMENT (KITCHEN AREA)
DAL-8*45 Premises shall be maintained in good repair−2
CHECK REACH IN COOLER/REACH IN COOLERS AT COOK LINE - RUNNING HIGH

Base deductions−25 pts

Apr 23

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*35 Hair Restraints effective−2
DAL-3*37 Food preparation−2
SHRIMP AND MEAT OBSERVED UNCOVERED INSIDE WIC
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
FAN COVERS INSIDE WIC OBSERVED WITH DUST
DAL-5*45 Floor& wall junctures- coved & sealed−2
DAL-6*47 Handwashing signage−2

Base deductions−12 pts

Oct 22

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs store next and above produce
DAL-4*19 One Inch Air Gap−5
Keep the pipe above drain 1 in for back flow prevention
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
Tomato sauces 10/05

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Washing equipment in the hand sink
DAL-3*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use

Base deductions−19 pts

Feb 22

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under the containers

Base deductions−2 pts

Jul 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to carrot raw meat store next to grill onion
DAL-5*18 Prevent contamination from pesticides−5
observed flies catcher above the prep table and food equipments
DAL-6*10 Clean Sight and Touch−5
provide cleaning for the ice machine, cooler

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the meat ball container
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover/container for the cake

Base deductions−21 pts

Jan 21

Routine InspectionScore: 84

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
whip cream expired at 1/13
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above fruit, cooked meat
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the ice machine
DAL-4*18 Prevent contamination from pesticides−5
observed flies catcher on top of prep table

Basic (2)

−4 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses, left over foods
DAL-6*31 Individual, disposable towels−2

Base deductions−24 pts

Jul 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs and whip cream store together
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the ice machine

Basic (1)

−2 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the left over foods

Base deductions−12 pts

Feb 20

Routine InspectionScore: 96

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*22 Handlers-Certificate Not On Site−2
all bar tender must have food handler certificate
DAL-2*31 No soap at handsink−2
fix the soap dispenser at the hand sink

Base deductions−4 pts

Aug 19

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored on the dirty dish table Raw chicken stored over ready to eat vegetables

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*25 HACCP-Plan submitted−2
DAL-3*25 HACCP-Plan submitted−2
DAL-4*31 Handwashing lavatory - accessible−2

Base deductions−13 pts

Feb 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*11Food Donations - Damaged foods−5
dented cans on shelves

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
hws used to stored knifes
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
food items missing use by date
DAL-3*35 Hair Restraints effective−2
employee on cookline without hair net

Base deductions−11 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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