What is D Jackson Bbq & Catering's health inspection score?

D Jackson Bbq & Catering 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 D Jackson Bbq & Catering last inspected?

D Jackson Bbq & Catering was last inspected on July 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does D Jackson Bbq & Catering have?

D Jackson Bbq & Catering has 60 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is D Jackson Bbq & Catering safe to eat at?

D Jackson Bbq & Catering has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

D Jackson Bbq & Catering

Name: D Jackson Bbq & Catering
Address: 4444 W ILLINOIS AVE #304, Dallas, 75211
Rating: 38

4444 W ILLINOIS AVE #304, Dallas

Data may be outdated — inspected 7/25/2023

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0Poor

West Dallas

Ranked #306 of 356 in West Dallas

Stable

8 inspections

Last: Jul 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Plumbing issues

Plumbing or waste disposal problems

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

-11 pts

Potential hazards • 5 pts each

Basic

-14 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

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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4444 W ILLINOIS AVE #304, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

6 basic

Feb

Aug 2019

1 inspections

3 basic

Feb 2020

1 inspections

1 intermediate

6 basic

Feb

Mar 2021

1 inspections

3 intermediate

8 basic

Jan 2022

1 inspections

5 basic

Jan

Jul 2022

1 inspections

1 intermediate

7 basic

Jan 2023

1 inspections

3 intermediate

5 basic

Jan

Jul 2023

1 inspections

2 intermediate

8 basic

Inspection History

8 records on file

8 Routine

Jul 23

Routine InspectionLatestScore: 80

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*14 Cleaning procedure--steps w/ clean water−5
establishment had no available running water to wash hands properly.
DAL-2*20 Grease Trap Tickets−5
no available grease trap ticket onsite.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
rfsm not onsite.
DAL-4*22 Accredited food handler certificate - 60 days−2
no available texas food handler card, employees handling food must obtain texas food handler cards.
DAL-5*23 No Water−2
establishment had not available running water. city shut off and city is currently working with owner to get turned on
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no pest control receipts available
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
did not observed foods in reach in coolers with date marks. date mark foods.
DAL-8*31 No soap at handsink−2
no available soap or paper towels at hand sink. provide at all times.
DAL-9*39 Equipment & utensils cleaned before restocking−2
clean inside of upright cold hold equipment daily.
DAL-10*42 Dirty nonfood contact surfaces−2
observed grime on walls

Base deductions−26 pts

Jan 23

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*19 No Hot Water / Water heater 50 gallon min.−5
NO AVAILABLE HOT WATER, REPAIR HOT WATER HEATER.
DAL-6*20 Grease Trap Tickets−5
GREASE TRAP PAPER WORK NOT ONSITE. MUST MAINTAIN ON SITE AT ALL TIMES.
DAL-8*14 Cleaning procedure--steps w/ clean water−5
NO AVAILABLE WARM WATER.

Basic (5)

−10 pts

DAL-2*39 Soda nozzles and ice bin clean to remove soil−2
GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN.
DAL-3*47 RFSM Certificate - Not Display−2
RFSM PAPER WORK NOT POSTED. POST.
DAL-4*21 RFSM - Not On Site−2
RFSM NOT POSTED. REGISTER AND POST CERTIFICATE.
DAL-5*42 Dirty nonfood contact surfaces−2
CLEAN INSIDE OF EQUIPMENT.
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
PEST CONTROL PAPER WORK NOT ONSTIE.

Base deductions−25 pts

Jul 22

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*20 Grease Trap Tickets−5
GREASE TRAP PAPER NOT ONSITE. GREASE TRAP TICKETS MUST BE ONSITE.

Basic (7)

−14 pts

DAL-1*47 RFSM Certificate - Not Display−2
POST RFSM FROM CITY OF DALLAS.
DAL-2*21 RFSM - Not On Site−2
RFSM NOT ONSITE.
DAL-3*22 Accredited food handler certificate - 60 days−2
EMPLOYEE NOT HANDLING FOOD DID NOT HAVE TEXAS FOOD HANDLER CARD, PROVIDE WITHIN 30 DAYS.
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
NO AVAILABLE RECORDS OF PEST CONTROL BEING DONE, PROVIDE PEST CONTROL RECORDS.
DAL-6*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME/RUST BUILD UP INSIDE OF REACH IN COOLER, CLEAN.
DAL-7*45 Premises free of litter−2
OBSERVED GRIME AND ASH BUILD UP UNDERNEATH BBQ PIT AND TRACE OF GREASE. KEEP AREA CLEAN.
DAL-8*31 Handwashing lavatory - used for other purpose−2
OBSERVED ITEMS INSIDE OF HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.

Base deductions−19 pts

Jan 22

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no pest control records onsite, provide by next visit.
DAL-2*21 RFSM - Not On Site−2
rfsm paper work not onsite.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored in containers that have grime build up, clean containers.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark prepackaged sides.
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−10 pts

Mar 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
food on stored over ice observed at 49.1F(potato salad), use mechanical working equipment to maintain cold hold temperatures. ice can only be used to AID.
DAL-3*03 Food products not maintained at 135øF or above−5
observed food in hot hold equipment below 135F. sausage 121.5F, turkey leg at 124.3F, brisket at 122.6F. repeat.
DAL-7*10 Quaternary ammonium temperature requirement−5
quat sanitizer observed at 0PPM. change every two to four hours.

Basic (8)

−16 pts

DAL-1*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste−2
build up of grease observed underneath outside BBQ pit, waste draining to rainwater drain. collect and dispose of grease from BBQ pit properly.
DAL-4*41 Food storage containers, identified with common name of food.−2
observed food removed from original container not properly labeled with name of food. label containers.
DAL-5*42 Dirty nonfood contact surfaces−2
build up of grime on surface of equipment. clean.
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no records of pest control done within the year.
DAL-8*45 Premises shall be maintained in good repair−2
damaged wall, clean.
DAL-9*47 RFSM Certificate - Not Display−2
renew and post RFSM.
DAL-10*39 Equipment in good repair and proper adjustment.−2
hot hold equipment not able to maintain hot hold temperatures, adjust to maintain.
DAL-11*22 Accredited food handler certificate - 60 days−2
food handlers cards not available, provide.

Base deductions−31 pts

Feb 20

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
brisket at 115F. reheat to 165F before placing in hot hold equipment.

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE WRITTEN INSTRUCTIONS FOR BODILY FLUID CLEAN UP.
DAL-4*45 Floor& wall junctures- coved & sealed−2
falling cove base next to 3 comp sink.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean behind equipment, grime build up.
DAL-6*31 Individual, disposable towels−2
provide paper towels for hand sink.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
found multiple cooked food in cold hold equipment not date marked.

Base deductions−17 pts

Aug 19

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
Provide a sign that is visible to customers that sates: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide a bodily fluid spill kit or instructions on how to clean up bodily fluid.
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in all reach in coolers and reach in freezers.

Base deductions−6 pts

Feb 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
potato salad at 51.4F, moved to reach in cooler.
DAL-2*03 Food products not maintained at 135øF or above−5
bbq beans were at 115F, steamed bath temperature was increased.

Basic (6)

−12 pts

DAL-3*29 Sanitizing solutions, testing devices−2
provide test strips to test sanitizer.
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
use mechanical hot/ cold hold equipment to maintain temperatures. using ice to keep items cool and using thermal to keep bbq warm.
DAL-5*47 Handwashing signage−2
provide hand wash signs at hand was stations.
DAL-6*46 Covered waste receptacle for women's restroom−2
provide a cover waste container.
DAL-7*41 Food storage containers, identified with common name of food.−2
Spray bottles.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
date mark food in reach in cooler.

Base deductions−22 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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