What is Crushcraft's health inspection score?

Crushcraft has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crushcraft last inspected?

Crushcraft was last inspected on July 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crushcraft have?

Crushcraft has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crushcraft safe to eat at?

Crushcraft has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Crushcraft

Name: Crushcraft
Address: 2688 LACLEDE #100, Dallas, 75201
Rating: 54

2688 LACLEDE #100, Dallas

Data may be outdated — inspected 7/27/2023

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0Fair

Downtown

Ranked #760 of 1000 in Downtown

Stable

10 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

34 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

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2688 LACLEDE #100, Dallas, TX 75201

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

4 basic

Apr

Nov 2019

1 inspections

1 intermediate

4 basic

Apr 2020

1 inspections

2 intermediate

5 basic

Apr

Oct 2020

1 inspections

2 intermediate

8 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

3 intermediate

7 basic

Feb 2022

1 inspections

3 intermediate

4 basic

Feb

Aug 2022

1 inspections

2 intermediate

10 basic

Jan 2023

1 inspections

1 intermediate

3 basic

Jan

Jul 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

Basic (4)

−8 pts

DAL-2*31 No soap at handsink−2
PROVIDE SOAP FOR HAND SINK ON COOK LINE
DAL-3*39 Keep utensils handles upright or protected−2
USE PROPER SCOOPS TO DISPENSE PRODUCT
DAL-4*42 Dirty nonfood contact surfaces−2
GASKETS OF RIC UNITS ON COOK LINE OBSERVED W/ PRODUCT DEBRIS ACCUMULATION
DAL-5*45 Drying Mops-air dry−2
HANG MOP WHEN NOT IN USE

Base deductions−13 pts

Jan 23

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Containers may not be stored on food
DAL-4*42 Dirty nonfood contact surfaces−2
Clean surface above dish washing machine

Base deductions−11 pts

Aug 22

Routine InspectionScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-10*18 Toxic items storage adjacent to food/utensils−5
chemical bottles and chemicals stored next to clean food container

Basic (10)

−20 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-2*46 Covered waste receptacle for women's restroom−2
provide
DAL-3*45 Premises shall be maintained in good repair−2
ceiling tiles
DAL-4*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks and food on prep table
DAL-7*39 Store equipment & utensils in a clean, dry place−2
knifes stored between coolers and cooler and hand sink
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*32 Equipment & Utensils resistant pit,chip, crazing−2
replace damaged food container
DAL-11*42 Dirty nonfood contact surfaces−2
clean dish washer (exterior), ice machine (exterior), can opener holder
DAL-12*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
do not overload food storage containers with food

Base deductions−30 pts

Feb 22

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Microwave soiled. Must be cleaned
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw eggs next to cooked eggs and vegetables
DAL-3*14 When to wash hands before donning new gloves−5
Employees observed not washing hands before donning new gloves

Basic (4)

−8 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Rear kitchen hand sink used to store knives and containers
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left at kitchen prep counter
DAL-6*39 Keep utensils handles upright or protected−2
ice scoop with handle in ice in ice bin
DAL-7*45 Premises shall be maintained in good repair−2
Observed damaged ceiling tile in front and rear of restaurant

Base deductions−23 pts

Sep 21

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken next to cooked chicken
DAL-2*14 When to wash hands−5
Employees not washing hands or changing gloves after switching tasks
DAL-3*19 Water & Plumbing in good repair- per code−5
Leaking restroom, hand wash and 3 compartment sink

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Missing date markings on items in rear reach in cooler
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left out of sanitizer bucket
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in rear kitchen and front kitchen
DAL-7*42 Dirty nonfood contact surfaces−2
Soiled cooler gaskets
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents
DAL-9*45 Premises shall be maintained in good repair−2
Damaged ceiling tiles
DAL-10*35 Outer Clothing, Clean Condition−2
Employee with very long nails and numerous rings handling food

Base deductions−29 pts

Mar 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs above peppers move raw eggs closest to where they will be cooked
DAL-2*10 Clean Sight and Touch−5
dirty food contact surfaces- clean rice cookers, microwave, mixer bases, choppers

Basic (3)

−6 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
replace broken, cracked, or stiff gaskets
DAL-4*42 Dirty nonfood contact surfaces−2
clean all equipment
DAL-5*31 Handwashing lavatory - used for other purpose−2
hand sinks used for other purposes- utensil storage

Base deductions−16 pts

Oct 20

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM
DAL-7*6 Discard PHF is exceeds time/temp combinations−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 CURRY SAUCE 5 GALLONS REASON PRODUCT WAS DESTROYED: PRODUCTS WERE MADE 9-30. DO NOT KEEP PRODUCTS FOR MORE THAN 7 DAYS DISPOSITION: MANGER POUR PRODUCTS IN DRAIN As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumptio

Basic (8)

−16 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. CURRY SAUCE
DAL-3*22 Accredited food handler certificate - 60 days−2
KEEP FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
KEEP FOOD PRODUCTS COVERED DURING STORAGE
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN DUSTY CEILING, STORAGE SHELVES,
DAL-6*45 Premises shall be maintained in good repair−2
KEEP COOLER IN GOOD WORKING CONDITION AT ALL TIMES. MONITOR THE COOLER THAT FREEZE UP , MANGER STATED THAT COOLER FREEZE UP VERY OFTEN.
DAL-8*24 Food Labeling- with common name of the food−2
SALT???
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER TO ALL COOLER AND FREEZER
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

Apr 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken & veggies 67 F
DAL-2*18 Toxic items labeling-non original container−5

Basic (5)

−10 pts

DAL-3*31 Individual, disposable towels−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*45 Lockers to be used to store personal items−2
DAL-7*47 Handwashing signage−2

Base deductions−20 pts

Nov 19

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw beef over cabbage Raw eggs over cooked vegetables Raw beef over tofu

Basic (4)

−8 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
you cannot store utensils in standing water
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean shelves above pup table in the back clean dust on ceiling
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not use cloth or paper towels to catch moisture a spill-must wipe it up
DAL-5*31 Handwashing lavatory - used for other purpose−2
Hand souls used for other purposes

Base deductions−13 pts

Apr 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
RAW SHELLED EGGS 45 DEGREE F

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OPEN CONTAINER DRINK
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
SEVERAL ITEMS WITH NO DATE MARKING IN COOLER
DAL-4*41 Food storage containers, identified with common name of food.−2
RELABEL SUGAR BULK CONTAINER
DAL-5*37 Self-Service dispensing equip. protect w/o employee−2
MUST PROVIDE BETTER MECHANISM TO PROTECT CONDIMENTS FROM CONTAMINATION AT SELF SERVICE RECOMMEND SQUIRT BOTTLE

Base deductions−13 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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