What is Cru Wine Bar & Restaurant's health inspection score?

Cru Wine Bar & Restaurant has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cru Wine Bar & Restaurant last inspected?

Cru Wine Bar & Restaurant was last inspected on July 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cru Wine Bar & Restaurant have?

Cru Wine Bar & Restaurant has 65 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cru Wine Bar & Restaurant safe to eat at?

Cru Wine Bar & Restaurant has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cru Wine Bar & Restaurant

Name: Cru Wine Bar & Restaurant
Address: 3699 MCKINNEY AVE #107B, Dallas, 75204
Rating: 52

3699 MCKINNEY AVE #107B, Dallas

Data may be outdated — inspected 7/27/2023

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0Fair

Uptown

Ranked #589 of 747 in Uptown

Improving

9 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

13x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

3699 MCKINNEY AVE #107B, Dallas, TX 75204

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Violation Timeline

Feb 2019

1 inspections

8 basic

Feb

Aug 2019

1 inspections

2 intermediate

7 basic

Feb 2020

1 inspections

2 intermediate

5 basic

Feb

Sep 2020

1 inspections

3 intermediate

5 basic

Mar 2021

1 inspections

3 intermediate

1 basic

Mar

Nov 2021

1 inspections

4 intermediate

7 basic

May 2022

1 inspections

2 intermediate

6 basic

May

Nov 2022

1 inspections

3 intermediate

2 basic

Jul 2023

1 inspections

1 intermediate

4 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*20 Grease Trap Tickets−5
MAINTAIN GREASE TRAP MANIFEST ON FILE TO PRESENT UPON INSPECTION SERVICE EVERY 90 DAYS

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
PROVIDE A FOOD MANAGER CERTIFICATE AND DISPLAY. A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
DAL-2*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT
DAL-3*39 Keep utensils handles upright or protected−2
OBSERVED SCOOP STORED IN ICE INSIDE ICE MACHINE. USE PROPER SCOOPS- NOT BOWLS TO DISPENSE DRY INGREDIENTS
DAL-5*45 Premises shall be maintained in good repair−2
SEAL HANDSINK TO THE WALL PROPERLY. DISPOSE OF MOP WATER AND HANG MOP WHEN NOT IN USE

Base deductions−13 pts

Nov 22

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*19 One Inch Air Gap−5
DAL-4*20 Grease Trap Tickets−5

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
Broken RIC door
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

May 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
Provide current grease trap tickets
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw meats stacked on top of each other

Basic (6)

−12 pts

DAL-2*39 Tableware must by wrapped if tableware is preset−2
observed tables preset- must be protected from contamination
DAL-3*45 Premises shall be maintained in good repair−2
replace blown out light underneath vent a hood
DAL-4*39 Equipment and Utensils Storage−2
do not hang utensils between faucet at hand sink
DAL-5*24 Food Labeling- with common name of the food−2
Label squeeze sauce bottle
DAL-7*39 Equipment and Utensils Storage−2
observed bowl inside of bulk bag of flour/ dry storage area
DAL-8*31 Individual, disposable towels−2
no paper towels at hand sink

Base deductions−22 pts

Nov 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold temperatures above 42 degrees
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw beef, fish and shrimp al together in Reach in cooler
DAL-3*14 When to wash hands before donning new gloves−5
Employee observed not washing hands before putting on gloves
DAL-4*18 Toxic items labeling-non original container−5
Unlabeled chemical bottle with solution at bar

Basic (7)

−14 pts

DAL-5*21 RFSM - Not On Site−2
RFSM must be on site during serving hours
DAL-6*39 Keep utensils handles upright or protected−2
Bowls being used to scoop flour and sugar in the storage area
DAL-7*42 Dirty nonfood contact surfaces−2
Cooler gaskets soiled
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Air intake vents soiled
DAL-9*45 Premises shall be maintained in good repair−2
Damaged ceiling tile in kitchen
DAL-10*46 Covered waste receptacle for women's restroom−2
Must have covered trash can in restrooms
DAL-11*47 Handwashing signage−2
Must have hand wash signs at hand sinks

Base deductions−34 pts

Mar 21

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken over oysters
DAL-2*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained @ 41 degrees F or below. Violations marked with * pepperoni 51* pickles 49*
DAL-3*20 Grease Trap Tickets−5
no grease trap ticket on site

Basic (1)

−2 pts

DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food must be stored 6" off the floor

Base deductions−17 pts

Sep 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-5*15 Contact RTE Products w/ Bare Hands−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 53'F, TOMATOES 53'F, KEEP PREP COOLER COVERS CLOSED AT ALL TIMES. PRODUCTS BELOW ARE AT PROPER TEMPERATURE .
DAL-7*10 Clean Sight and Touch−5
CUTTING BOARDS

Basic (5)

−10 pts

DAL-1*43 Light bulbs, light shields provided−2
STORAGE AREAS
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN "A copy of the most recent establishment inspection report is available upon request".
DAL-4*46 Covered waste receptacle for women's restroom−2
DAL-8*21 RFSM - Not On Site−2

Base deductions−25 pts

Feb 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. All temperature items are marked with * pickles 46.4 cauliflower mix 46.9
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw fish over cooked meatballs

Basic (5)

−10 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
protect ice from splash
DAL-2*39 Keep utensils handles upright or protected−2
you can not use a bowel as a scoop. must have a handle
DAL-5*43 Light bulbs, light shields provided−2
replace missing light guard and broken light guard
DAL-6*21 RFSM - Not On Site−2
no RFSM on Site
DAL-7*45 Lockers to be used to store personal items−2
personal items on utensils cell phones keys chief bags coat can not go above or next to food ot utensils

Base deductions−20 pts

Aug 19

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Black spores on interior of ice bin.
DAL-2*20 Grease Trap Tickets−5
No record of grease trap being serviced.

Basic (7)

−14 pts

DAL-3*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
No bodily fluid kit or guidance for cleaning up bodily fluid procedure.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store all items 6 inches off the ground.
DAL-5*42 Dirty nonfood contact surfaces−2
Clean intake vents and sweep up dead roaches.
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
Floor tiles and baseboards are loose creating an environment for roaches. Small openings in ceiling in kitchen area.
DAL-7*46 Covered waste receptacle for women's restroom−2
Provide covered waste receptacles for women's restroom.
DAL-8*47 Other Violations−2
No hand wash sign
DAL-9*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
Please secure loose fitting floor tiles and baseboards to eliminate roaches and pest.

Base deductions−24 pts

Feb 19

Routine InspectionScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*45 Drying Mops-air dry−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
common cloth in hws
DAL-3*42 Dirty nonfood contact surfaces−2
dusty ceiling over dish machine
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*32 Equipment and Utensils Durability and Strength−2
replace residential equipment with commercial- microwave
DAL-8*46 Covered waste receptacle for women's restroom−2

Base deductions−16 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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