What is Culinary Kitchen & Beyond's health inspection score?

Culinary Kitchen & Beyond has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Culinary Kitchen & Beyond last inspected?

Culinary Kitchen & Beyond was last inspected on November 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Culinary Kitchen & Beyond have?

Culinary Kitchen & Beyond has 58 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Culinary Kitchen & Beyond safe to eat at?

Culinary Kitchen & Beyond has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Culinary Kitchen & Beyond

Name: Culinary Kitchen & Beyond
Address: 2156 W NORTHWEST HWY #312, Dallas, 75220
Rating: 55

2156 W NORTHWEST HWY #312, Dallas

Data may be outdated — inspected 11/30/2023

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0Fair

Northwest Dallas

Ranked #238 of 430 in Northwest Dallas

Stable

10 inspections

Last: Nov 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) which is computed during our regular data sync.

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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2156 W NORTHWEST HWY #312, Dallas, TX 75220

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

8 basic

Feb

Aug 2019

1 inspections

2 intermediate

5 basic

Mar 2020

1 inspections

2 intermediate

6 basic

Mar

Sep 2020

1 inspections

2 intermediate

4 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

2 basic

Mar 2022

1 inspections

1 intermediate

5 basic

Mar

Oct 2022

1 inspections

1 intermediate

2 basic

Apr 2023

1 inspections

2 intermediate

6 basic

Apr

Nov 2023

1 inspections

2 intermediate

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS BETWEEN TASK.
DAL-2*19 One Inch Air Gap−5
THREE COMPARTMENT SINK DRAIN PIPE

Base deductions−10 pts

Apr 23

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS i.e. HEAVY WHIPPING CREAM 042423, MILK 042523
DAL-4*14 When to wash−5
EMPLOYEE MUST WASH HANDS AFTER RETURNING FROM OUTSIDE.

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*45 Lockers to be used to store personal items−2
DO NOT STORE PERSONAL ITEMS SUCH AS PHONE AND BAG ON FOOD PREP. TABLE.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE, ALL FOOD PRODUCTS COVERED BY FOIL.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO PERSONAL DRINKS ON FOOD PREP. TABLE ALLOWED.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAR ICE BUILT UP FROM WALL AND FLOOR OF WALK IN FREEZER.
DAL-8*47 Handler-Certificate Not on site−2

Base deductions−22 pts

Oct 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
MEATLOAF 10-19-22, CHICKEN 10-22-22

Basic (2)

−4 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*34 Pest Control−2
OBSERVED FRUIT FLIES BY PACKAGING MACHINE.

Base deductions−9 pts

Mar 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS, CREME SAUCE 2-9-22 OF ISABELLAS CATERING

Basic (5)

−10 pts

DAL-2*38 Thawing. under running water criteria - water velocity−2
OBSERVED TURKEY THAWING IN STANDING WATER.
DAL-3*47 Permit/license posted−2
POST STATE OF TEXAS SALE TAX PERMIT UP
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE- ISABELLAS CATERING
DAL-5*44 Trash can provided for papertowel waste−2
PROVIDE ONE TO YOUR HAND SINK
DAL-6*21 RFSM - Not On Site−2
NOT ON SITE

Base deductions−15 pts

Sep 21

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
Reseal backdoor properly to eliminate entrance of insects and rodents.
DAL-2*45 Floor& wall junctures- coved & sealed−2
Reseal handsink to the wall properly. Patch holes in FRP wall where needed.

Base deductions−4 pts

Mar 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*9 Reduced Oxygen HACCP Plan−5
DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
BUCKET TESTED 0 PPM

Basic (3)

−6 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-2*25 Obtain Variance: reduce oxygen packaging−2
DAL-5*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2

Base deductions−16 pts

Sep 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items storage adjacent to food/utensils−5
STORE CHEMICAL AWAY FROM FOOD.
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
PICO 9-14-20

Basic (4)

−8 pts

DAL-1*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-2*42 Floors/walls/ceiling/nonfood dirty−2
DE ICE WALK IN FREEZER FLOOR AND WALL
DAL-3*46 Covered waste receptacle for women's restroom−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER PASTA FROM WALK IN COOLER

Base deductions−18 pts

Mar 20

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-7*19 Backflow prevention device - installed−5
INSTALL ONE TO FAUCET WHERE HOSE IS CONNECTED
DAL-8*14 When to wash hands−5
AFTER RETURNING FROM OUTSIDE

Basic (6)

−12 pts

DAL-1*45 Lockers to be used to store personal items−2
DO NOT KEEP KEYS ON FOOD PREP TABLES
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE TRASH AND ICE BUILT UP FROM WALK IN FREEZER
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PLUMMER IS ON SITE AT THE TIME OF INSPECTION TO REPAIR A BROKEN LINE TO GREASE TRAP WITH A 3' X 3' X 3' HOLE OPENED IN THE MIDDLE OF KITCHEN GROUND . PLEASE STOP ALL YOUR OPENED FOOD PREPARATION UNTIL THE HOLE IS COVERED. CORRECTED ON SITE
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*47 Handwashing signage−2
TO ALL HAND SINK

Base deductions−22 pts

Aug 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items stored above food/utensils−5
DAL-6*01 Cooling -- within 2 hours, 135-70øF−5
Cooked chicken cooling outsdie of refrigeration at 102.5 degrees

Basic (5)

−10 pts

DAL-1*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed−2
Thawed in the sink without running water
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*40 Reuse of single service articles−2
DAL-4*33 Warewashing sinks and drain boards, self-draining.−2
Two drain boards needed at the three compartment sink
DAL-7*39 Store all equipment & utensil covered or inverted−2
boards

Base deductions−20 pts

Feb 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
Bagged ice from a non permitted food manufacturer
DAL-11*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5

Basic (8)

−16 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
Lack of wiping rag
DAL-4*33 Manual warewashing equipment, wash solution temp.−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*45 Walls and ceilings, studs, joists, and rafters−2
Back room
DAL-8*46 A ware washing sink not used for hand washing or dumping mop water−2
Utensils stored in the mop sink
DAL-9*35 Hair Restraints effective−2
Beard nets missing

Base deductions−31 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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