What is Cretia's's health inspection score?

Cretia's has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cretia's last inspected?

Cretia's was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cretia's have?

Cretia's has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cretia's safe to eat at?

Cretia's has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cretia's serve?

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

Official Health Record

Cretia's

Name: Cretia's
Address: 228 W DAVIS ST, Dallas, 75208
Rating: 38

228 W DAVIS ST, Dallas

Data may be outdated — inspected 12/6/2023

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0Poor

American•Oak Cliff

Better than 17% of american restaurants

Improving

5 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.4

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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+23 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

228 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

2 intermediate

8 basic

May

Jun 2020

1 inspections

4 intermediate

6 basic

Aug 2022

1 inspections

3 intermediate

10 basic

Aug

Jul 2023

1 inspections

3 intermediate

12 basic

Dec 2023

1 inspections

2 intermediate

2 basic

Dec

Inspection History

5 records on file

5 Routine

Dec 23

Routine InspectionLatestScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*19 One Inch Air Gap−5
plumbing 1 inch gap over drain required
DAL-3*10 Other sanitizer use - manufacturer label direction−5
chlorine sanitizer is weak, needs to be 50-100 ppm, measured at 10ppm

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
shelves have rust/ dust, shall be cleaned from debris
DAL-4*43 Light bulbs, light shields provided−2
light bulb in RIC needs replacement

Base deductions−14 pts

Jul 23

Routine InspectionScore: 76

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
COLD HOLDING TEMPERATURES MUST BE MAINTAINED AT 41F BELOW SLICED TOMATOES OBSERVED AT 58.8F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
BLACK BUILD-UP SEEN INSIDE OF THE ICE MACHINE (CLEAN/SANITIZE TO REMOVE BUILD-UP)
DAL-3*20 Grease Trap Tickets−5
GREASE TRAP MUST BE SERVICED EVERY 90 DAYS NO TRIP TICKET PRODUCED DURING THE VISIT

Basic (12)

−24 pts

DAL-4*21 RFSM - Not On Site−2
CFM/ NO ONE ON DUTY
DAL-5*22 Accredited food handler certificate - 60 days−2
ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DO NOT STORE FOOD IN SINGLE USE CONTAINERS - THEY MUST BE COMMERCIAL (FOOD GRADE CONTAINERS)
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE EATING / DRINKING -FOOD PREP TABLE
DAL-8*36 Cloths in-use for wiping between uses stored−2
STORE WET WIPING CLOTHES/ SANITIZER AFTER EACH USE
DAL-9*39 Keep utensils handles upright or protected−2
PROTECT FOOD CONTACT SURFACE OF EQUIPMENT BY STORING THEM WITH HANDLES UP
DAL-10*40 Handle & dispense of cleaned utensils, single-use−2
INVERT SINGLE SERVICE ITEMS WHEN NOT IN USE
DAL-11*41 Food storage containers, identified with common name of food.−2
LABEL BULK INGREDIENT CONTAINERS WITH COMMON NAME
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS THROUGHOUT THE KITCHEN AREA CLEAN WALLS UNDERNEATH FOOD EQUIPMENT CLEAN / SANITIZE THE EXTERIOR OF BULK INGREDIENT BINS OBSERVED DIRTY VENT A HOOD FILTERS/ CLEAN CLEAN /SANITIZE THE EXTERIOR OF EQUIPMENT-KITCHEN AREA
DAL-13*43 Ventilation systems:no public health hazard−2
VERY HOT IN KITCHEN AREA- CHECK VENTILATION SYSTEM
DAL-14*45 Dressing areas:Lockers−2
PROPERLY STORE PERSONAL ITEMS (PURSE / JACKETS/ ETC)
DAL-15*47 Other Violations−2
PROVIDE CURRENT PEST CONTROL REPORT

Base deductions−39 pts

Aug 22

Routine InspectionScore: 80

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED DEAD PEST INSIDE OF BERENTZEN APPLE LIQUEUR, DISPOSE OF DRINK.
DAL-3*10 Clean Sight and Touch−5
GRIME BUILD UP INSIDE OF TWO ICE MACHINES, CLEAN ANDS SANITIZE.
DAL-4*19 Water & Plumbing in good repair- per code−5
OBSERVED LEAK COMING FROM PVC PIPES OF 3 COMP SINK, REPAIR

Basic (10)

−20 pts

DAL-2*47 RFSM Certificate - Not Display−2
RENEW EXPIRED RFSM AND EXPIRED TEXAS FOOD HANDLER CARDS.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED DAMAGED UTENSILS, DISPOSE OF DAMAGED UTENSILS.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
GRIME BUILD UP ON ALL DRAINS. CLEAN. FOOD DEBRIS BUILD UP ON FLOORS, REMOVE HARBORING CONDITIONS.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED OPENED DRINKS AT FOOD CONTACT SURFACES, NO DRINKING.
DAL-8*36 Cloths in-use for wiping between uses stored−2
OBSERVED WET CLOTH ON FOOD CONTACT SURFACES, PLACE IN SANITIZER BUCKETS WHEN NOT IN USE.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER DRINKS AT BAR, COVER COOLING BAKED GOODS.
DAL-10*39 Equipment-doors, seal hinges adjusted/intact−2
OBSERVED DAMAGED GASKETS OF RICS DOORS, REPAIR.
DAL-11*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD UP ON WIRE SHELVES, ON GASKETS OF REACH IN COOLER DOORS, ON SURFACE OF CONTAINERS, ON FANS, ON WALLS AND LIGHT FIXTURES, CLEAN.
DAL-12*43 Ventilation hood-prevent grease dripping−2
DUST AND GREASE BUILD UP ON VENT HOOD. CLEAN.
DAL-13*45 Premises shall be maintained in good repair−2
REPAIR FALLING COVE BASE AND EXPOSE CEILING.

Base deductions−35 pts

Jun 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE CUTTING RTE FOODS WITH BARE HANDS
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-8*14 Wash hands after all other activities−5
LACK OF HANDWASHING
DAL-10*18 Toxic items labeling-non original container−5
LABEL ALL NON ORIGINAL FOOD CONTAINERS

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVERS AND DOOR GASKETS
DAL-4*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED THROUGHOUT KITCHEN ON PREP TABLE
DAL-7*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING FROM PREP TABLE
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMERS ITEMS

Base deductions−32 pts

May 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*06 Discard TCS if date marked exceeds temp & time−5
expired date food containers inside cooler units must be dispose to avoid cross contamination
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and stagnant water must be clean all units to avoid cross contamination

Basic (8)

−16 pts

DAL-1*42 cleaning hermetically sealed containers of food or visible soil before opening−2
food containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*39 Equipment in good repair and proper adjustment.−2
all cooler units drainage lines clogged and water leaking must be replace or repair water lines to avoid cross contamination by stagnant water a/c vents rusted and oxidize including inside WI cooler unit must be replace or repair all vents to avoid cross contamination racks inside WI cooler unit and RI cooler units rust and oxidize must be replace or repair to avoid cross contamination
DAL-3*45 Premises:Cleaning, frequency and restrictions−2
ceiling walls and floors dirty with soils residues and grease accumulations must be clean during operational hours or when contamination occurred
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be 6 inches out the floor level
DAL-6* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certification must be have FSM registered with the city
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have proper date marking to avoid cross contamination
DAL-9*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils residues and encrusted grease must be clean to avoid cross contamination
DAL-10*29 Sanitizing solutions, testing devices−2
missing sanitizer buckets on bar and prep areas -kitchen- must be have proper setup of sanitizer bucket at: 200 - 400 ppm Quat concentration to avoid cross contamination

Base deductions−26 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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