What is Cowboy Chicken's health inspection score?

Cowboy Chicken has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cowboy Chicken last inspected?

Cowboy Chicken was last inspected on June 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cowboy Chicken have?

Cowboy Chicken has 87 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cowboy Chicken safe to eat at?

Cowboy Chicken has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cowboy Chicken serve?

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

Official Health Record

Cowboy Chicken

Name: Cowboy Chicken
Address: 5315 GREENVILLE AVE #125, Dallas, 75206
Rating: 51

5315 GREENVILLE AVE #125, Dallas

Data may be outdated — inspected 6/17/2023

▲Improving

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0Fair

Chicken•Greenville

Ranked #344 of 472 in GreenvilleBetter than 97% of chicken restaurants

Improving

9 inspections

Last: Jun 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 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

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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5315 GREENVILLE AVE #125, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

9 basic

Nov

May 2019

1 inspections

3 intermediate

3 basic

Dec 2019

1 inspections

5 intermediate

5 basic

Dec

May 2020

1 inspections

4 intermediate

7 basic

May 2021

1 inspections

5 intermediate

9 basic

May

Jun 2021

1 inspections

4 intermediate

6 basic

Mar 2022

1 inspections

5 intermediate

5 basic

Mar

Dec 2022

1 inspections

3 intermediate

6 basic

Jun 2023

1 inspections

1 intermediate

5 basic

Jun

Inspection History

9 records on file

8 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
INTERIOR OF RIC & WALK IN COOLERS HAVE STANDING WATER, FOOD DEBRIS ON SHELVING

Basic (5)

−10 pts

DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE QUATERNARY TEST STRIPS FOR SANITIZER
DAL-3*34 Pest Control−2
PROVIDE PEST CONTROL MORE FREQUENTLY TO ELIMINATE FLYING INSECT, NUMEROUS FLIES OBSERVED
DAL-4*45 Cleaning floors, dustless methods−2
WATER ACCUMULATION ON FLOORS THROUGHOUT PREP AREAS
DAL-5*47 Other Violations−2
MAINTAIN MOST RECENT HEALTH INSPECTION ON SITE
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE BODILY FLUID CLEAN UP KIT AND PROCEDURES

Base deductions−15 pts

Dec 22

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed whole chicken held at 119 degrees F in hot box.
DAL-2*10 Clean Sight and Touch−5
Observed dirty speed rack shelves. Observed dirty ice machine, inside.
DAL-3*19 Water & Plumbing in good repair- per code−5
Observed water leak at 3-comp sink.

Basic (6)

−12 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor in WIC and near restrooms.
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
Observed to-go containers stored on the floor, near restrooms.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIF.
DAL-8*43 Light bulbs, light shields provided−2
Repair or replace damaged light shields.
DAL-9*45 Premises shall be maintained in good repair−2
Repair or replace damaged ceiling tiles.

Base deductions−27 pts

Mar 22

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
DAL-2*18 Toxic items storage adjacent to food/utensils−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-8*19 Hand sink water temperature below 110'F−5
DAL-10*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-6*45 Premises shall be maintained in good repair−2
REPAIR FLOORS
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DRAINS & WALLS
DAL-9*35 Jewelry Prohibition−2

Base deductions−35 pts

Jun 21

Follow-up InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
DAL-5*10 Clean Sight and Touch−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
DAL-9*14 When to wash hands as often as necessary during prep−5

Basic (6)

−12 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−32 pts

May 21

Routine InspectionScore: 75

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-2*14 When to wash hands as often as necessary during prep−5
LACK OF PROPER HAND WASHING
DAL-6*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOODS ( OBSERVED RTE FOOD NO DATE MARKING)
DAL-8*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-13*02 Cold Hold (41øF/45øF or below)−5
TOM & CUCUMBERS 42.0F, GUACAMOLE 48.1 & C. TOM 44.0F
DAL-14*18 Toxic items labeling-non original container−5
LABEL ALL TOXICS ITEMS

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-3*45 Unnecessary articles prohibited−2
REMOVE ALL UNNECESSARY ARTICLE FROM ON TOP OF DRINK BOXES
DAL-4*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS
DAL-10*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-11*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN, GASKETS, FLOORS & WALLS

Base deductions−43 pts

May 20

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD
DAL-2*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-9*03 Food products not maintained at 135øF or above−5
b. mac 109.4
DAL-11*02 Cold Hold (41øF/45øF or below)−5
s. tomatoes 50.6,& guacamole 48.4

Basic (7)

−14 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN FAN VENTS COVERS
DAL-5*21 RFSM - Not On Site−2
expired RFSM
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*45 Premises shall be maintained in good repair−2
REPAIR WALLS
DAL-8*35 Jewelry Prohibition−2
DAL-10*44 Trash can provided for papertowel waste−2
PROVIDE TRASH CAN AT HAND SINK

Base deductions−34 pts

Dec 19

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
clean RIC(s) & microwave
DAL-2*18 Toxic items storage adjacent to food/utensils−5
TOXICS STORED WITH FOOD ITEMS
DAL-7*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
cole slaw 46.9, pico de gallo 45.3, s. tomatoes 49.7
DAL-9*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP AT FLOOR SINKS

Basic (5)

−10 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*39 Keep utensils handles upright or protected−2
PROVIDE SCOOP WITH A HANDLE
DAL-5*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENT COVERS AND GASKETS
DAL-10*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS

Base deductions−35 pts

May 19

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
condensation in make line touching food container in makeline
DAL-5*02 Cold Hold (41øF/45øF or below)−5
temperature not maintained at 41 degrees F or below
DAL-6*18 Toxic items storage adjacent to food/utensils−5
chemicals on shelf with utensils

Basic (3)

−6 pts

DAL-1*43 Light bulbs, light shields provided−2
replace broken or cracked light shields
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee food (donuts) on prep surface
DAL-3*39 Store equipment & utensils in a clean, dry place−2
store clean dishes in a clean dry place. next to dirty dished

Base deductions−21 pts

Nov 18

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
food containers sitting directly on top of green beans (cooked) dented cans- 2 i gallon cheese cans, i gallon can of grape jelly you can not use dented cans
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
put divider between chicken and RTE foods

Basic (9)

−18 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
all utensils must be 6" off of ground
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
all food in the walkin cooler must be covered (loosely covered if cooling)
DAL-3*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
replace weather stripping on back door(no light should show) back door must remain closed to prevent entrance of pests
DAL-6*41 Food storage containers, identified with common name of food.−2
label all bulk goods with common name
DAL-7*42 Nonfood-contact surfaces material−2
CLEAN: splash on walls and equipotent clean gaskets on all coolers and freezers clean dust on ceilings and walls clean mildew under ice machine lid (non-food contact surface) Clean small RIC bottom and drawers
DAL-8*45 Lockers to be used to store personal items−2
personal items next to utensils
DAL-9*43 Light bulbs, light shields provided−2
replace light bulbs in vent a hood push light shields back up
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wet sanitation cloths wipes must be solution when not in use
DAL-11*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2

Base deductions−28 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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