What is Crafty Irishman Public House's health inspection score?

Crafty Irishman Public House has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crafty Irishman Public House last inspected?

Crafty Irishman Public House was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crafty Irishman Public House have?

Crafty Irishman Public House has 39 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crafty Irishman Public House safe to eat at?

Crafty Irishman Public House has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Crafty Irishman Public House serve?

Crafty Irishman Public House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crafty Irishman Public House

Name: Crafty Irishman Public House
Address: 1800 MAIN ST #1000, Dallas, 75201
Rating: 59

1800 MAIN ST #1000, Dallas

Data may be outdated — inspected 7/12/2023

▲Improving

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0Fair

American•Downtown

Ranked #704 of 1000 in DowntownBetter than 17% of american restaurants

Improving

8 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.9

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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

1800 MAIN ST #1000, Dallas, TX 75201

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

3 basic

Nov

May 2019

1 inspections

1 intermediate

3 basic

Jan 2020

1 inspections

3 intermediate

3 basic

Jan

Dec 2020

1 inspections

2 intermediate

2 basic

Jul 2021

1 inspections

2 intermediate

7 basic

Jul

Apr 2022

1 inspections

2 intermediate

1 basic

Dec 2022

1 inspections

3 intermediate

4 basic

Dec

Jul 2023

1 inspections

1 intermediate

1 basic

Inspection History

8 records on file

8 Routine

Jul 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
can opener observed w/product debris accumilation

Basic (1)

−2 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover chicken drumsticks inside of WIC

Base deductions−7 pts

Dec 22

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Gravy Sauce datemarked 12/4/22. Opened food shall be discarded after 7 days.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw beef stored with prepped sausage. Provide raw food to be stored covered /segregated to prevent cross contamination.
DAL-3*10 Clean Sight and Touch−5
Heavy accumulation of food debris inside all coolers. Provide/maintain clean.

Basic (4)

−8 pts

DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Provide date of preparation and expiration on all prepped foods.
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Hot water at handsink @117 degrees F. Provide hot water @ handsink to be temped to 110 degrees F.
DAL-6*21 RFSM - Not On Site−2
DAL-7*41 Food storage containers, identified with common name of food.−2
Label white bins with name of product.

Base deductions−23 pts

Apr 22

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean- meat slice, ice scoop holder, algae in the ice machine, can opener, soda gun holder
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw eggs over tomatoes need more separation between beef and chicken

Basic (1)

−2 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
can not use tape or foil lids for dry goods must be metal or plastic

Base deductions−12 pts

Jul 21

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*20 Grease Trap Tickets−5
provide a current grease trap trip ticket- last service date 12/19
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Raw eggs observed at 52'f/ reach in cooler at cook line-correct

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal items
DAL-2*21 RFSM - Not On Site−2
Register FSM certification with the city of dallas
DAL-4*33 Rinsing procedures - 3 compartment sink−2
3 Compartment sink not set up correctly. 1st dirty dishes 2nd soapy water 3rd sanitizer
DAL-5*36 Cloths in-use for wiping between uses stored−2
Properly store wet towels when not in use. Observed wet towels on counter tops throughout the kitchen
DAL-6*45 Premises shall be maintained in good repair−2
Observed water on the floor-walk in cooler drain- repair
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed employee used a cup as a utensil/scoop
DAL-9*24 Food Labeling- with common name of the food−2
Label food squeeze (sauces) bottles

Base deductions−24 pts

Dec 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
GROUND BEEF MIXED WITH WHOLE MUSCLE BEEF

Basic (2)

−4 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ON FLOOR IN FREEZER
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL RTE FOOD AND THROW OUT AFTER 7 DAYS

Base deductions−14 pts

Jan 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Pan of Stew and pan of gravy cooling on the counter without refrigeration Container of soup cooling on the counter without refrigeration
DAL-3*19 One Inch Air Gap−5
Ice bins
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over whole tomatoes

Basic (3)

−6 pts

DAL-1*47 RFSM Certificate - Not Display−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Freezer
DAL-5*21 RFSM - Not On Site−2

Base deductions−21 pts

May 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*10 Sanitization after Cleaning−5

Basic (3)

−6 pts

DAL-1*38 Thawing. under running water criteria−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−11 pts

Nov 18

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
dirty microwave

Basic (3)

−6 pts

DAL-1*39 Equipment and Utensils Storage−2
ice scoop stored on unapproved surface
DAL-3*42 Dirty nonfood contact surfaces−2
dirty gaskets
DAL-4*32 Maintain in Good Repair−2
broken gaskets

Base deductions−11 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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