What is Charlies Creole Kitchen's health inspection score?

Charlies Creole Kitchen has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Charlies Creole Kitchen last inspected?

Charlies Creole Kitchen was last inspected on February 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Charlies Creole Kitchen have?

Charlies Creole Kitchen has 67 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Charlies Creole Kitchen safe to eat at?

Charlies Creole Kitchen has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Charlies Creole Kitchen

Name: Charlies Creole Kitchen
Address: 2129 GREENVILLE AVE, Dallas, 75206
Rating: 57

2129 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/28/2023

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0Fair

Greenville

Ranked #291 of 472 in Greenville

Stable

7 inspections

Last: Feb 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

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2129 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

8 basic

Mar

Sep 2019

1 inspections

6 basic

Mar 2020

1 inspections

4 intermediate

7 basic

Mar

Jul 2021

1 inspections

6 intermediate

9 basic

Sep 2021

1 inspections

2 intermediate

7 basic

Sep

Sep 2022

1 inspections

2 intermediate

5 basic

Feb 2023

1 inspections

2 intermediate

6 basic

Feb

Inspection History

7 records on file

7 Routine

Feb 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw animal products stored over RTE foods in RIC and RIF.
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade and soda gun nozzle.

Basic (6)

−12 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark prepared foods for no more than 7 days.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All coolers must have easily viewable thermometers.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed [containers of] food stored on the floor.
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty RIC handles.
DAL-7*45 Premises shall be maintained in good repair−2
Observed kitchen floor in disrepair.
DAL-8*47 Handwashing signage−2
Need handwash signage at all handwash sinks.

Base deductions−22 pts

Sep 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean mold from inside of ice machine and clean dirty can-opener (debris)
DAL-2*18 Toxic items labeling-non original container−5
Label non-original chemical bottle with common name

Basic (5)

−10 pts

DAL-3*33 Warewashing machines auto. dispense detergents−2
Observed dishmachine not automatically dispense sanitizer (0 ppm CL)
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
observed ice build up from inside RIF on food product
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dirty RIC/RIF gaskets, floor under equipment (dish machine, grill)
DAL-6*45 Premises shall be maintained in good repair−2
Repair floor tiles in kitchen and properly seal handwash only sink properly to floor/wall
DAL-7*47 Handwashing signage−2
Post 'handwash' sign at each station

Base deductions−20 pts

Sep 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-2*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK @ HAND SINK

Basic (7)

−14 pts

DAL-3*32 Damaged Equipment−2
REPLACE GASKETS
DAL-4*33 Warewashing machine, sink - cleaning frequency−2
CLEAN BEFORE USING PREP SINK
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAIN
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE SPLASH GUARD AT HAND SINK IN KITCHEN
DAL-8*39 Store all equipment & utensil covered or inverted−2
INVERT DISHES
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR FLOORS

Base deductions−24 pts

Jul 21

Routine InspectionScore: 63

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-5*14 When to wash hands as often as necessary during prep−5
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-7*03 Food products not maintained at 135øF or above−5
DAL-12*06 Discard if TCS is in container w/ no date or day−5
DAL-14*10 Clean Sight and Touch−5

Basic (9)

−18 pts

DAL-1*34 Outer openings:closing holes, gaps−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*21 RFSM - Not On Site−2
DAL-8*45 Premises shall be maintained in good repair−2
DAL-9*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-11*47 Conditions of Permit-in use of food equipment−2
DAL-13*36 Cloths in-use for wiping between uses stored−2
DAL-15*32 Can openers-cleanability−2

Base deductions−48 pts

Mar 20

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED RTE FOOD
DAL-8*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD
DAL-9*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-11*03 Food products not maintained at 135øF or above−5
GRITS 133.2, & M. POTATOES 127.0F

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS & WALLS
DAL-2*39 Keep utensils handles upright or protected−2
PROVIDE SCOOP WITH HANDLE
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
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 Cutting surfaces.−2
RESURFACES CUTTING BOARDS
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR WALLS, CEILINGS, & FLOORS

Base deductions−34 pts

Sep 19

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*32 Approved Food Contact Equip.−2
Replace residential microwave with commercial unit.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dust from floor fan.
DAL-6*45 Premises shall be maintained in good repair−2
Repair holes in wall and floor where damaged.

Base deductions−12 pts

Mar 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
observed cut veggies at room temp
DAL-7*14 Wash hands after all other activities−5
lack of washing hands after all activities
DAL-8*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods

Basic (8)

−16 pts

DAL-1*24 Food packaged in a establishment, shall be labeled as specified in law−2
label all squeeze bottles
DAL-2*22 Handlers-Certificate Not On Site−2
certify all staff
DAL-4*45 Premises shall be maintained in good repair−2
repair floors
DAL-5*43 Light bulbs, light shields provided−2
shield lights in RIC
DAL-6*47 Other Violations−2
Label 3 comp sink
DAL-9*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-10*39 Store all equipment & utensil covered or inverted−2
invert dishes to prevent cross contamination
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food items to prevent cross contamination

Base deductions−31 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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