What is Dallas Renaissance Hotel Asador's health inspection score?

Dallas Renaissance Hotel Asador has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dallas Renaissance Hotel Asador last inspected?

Dallas Renaissance Hotel Asador was last inspected on May 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dallas Renaissance Hotel Asador have?

Dallas Renaissance Hotel Asador has 48 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dallas Renaissance Hotel Asador safe to eat at?

Dallas Renaissance Hotel Asador has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Dallas Renaissance Hotel Asador

Name: Dallas Renaissance Hotel Asador
Address: 2222 N STEMMONS FRWY, Dallas, 75207
Rating: 50

2222 N STEMMONS FRWY, Dallas

Data may be outdated — inspected 5/9/2023

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0Fair

Design District

Ranked #314 of 418 in Design District

Declining

9 inspections

Last: May 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-10 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

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

2222 N STEMMONS FRWY, Dallas, TX 75207

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

5 basic

Jan

Jul 2019

1 inspections

2 intermediate

3 basic

Jan 2020

1 inspections

1 intermediate

4 basic

Jan

Jun 2020

1 inspections

1 intermediate

Jan 2021

1 inspections

4 intermediate

5 basic

Jan

Jul 2021

1 inspections

3 intermediate

1 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Nov 2022

1 inspections

2 intermediate

3 basic

May 2023

1 inspections

2 intermediate

6 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
all food must be maintained at 41F below vegetable burger at 51F
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
no sanitizer dispensed at small dishwasher bar.

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
repair hand sink, cold side. cover open panels over handwashing sink. check front of reach in cooler. repair leak at vegetable sink.
DAL-2*43 Light bulbs, light shields provided−2
replace blown out lights underneath vent hood system.
DAL-3*42 Dirty nonfood contact surfaces−2
heavy build up seen on stove top area, clean to remove. detail clean vent hood filters as often as needed. clean interior of back hand sink.
DAL-4*41 Food storage containers, identified with common name of food.−2
label bulk ingredient bins, sugar.
DAL-5*24 Food Labeling- with common name of the food−2
label all food squeeze bottles with common name.
DAL-8*21 RFSM - Not On Site−2
no rfsm on site the time of inspection

Base deductions−22 pts

Nov 22

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed cooked pork chop store with raw meat raw seafood above cooked meat
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for the ice machine and the RIC

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the meat containers in ric
DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed ice in the hand sink
DAL-5*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use

Base deductions−16 pts

Mar 22

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs store next to produce raw seafood, raw beef above cooked meat

Basic (2)

−4 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the cheese, beef, salmon

Base deductions−9 pts

Jul 21

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
ham 7-19, cheese 7-16
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp store next to onion and slaw
DAL-3*20 Grease Trap Tickets−5
Provide grease trap cleaning for every 3 months

Basic (1)

−2 pts

DAL-4*31 Individual, disposable towels−2

Base deductions−17 pts

Jan 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
salad 57'f
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
burger 12/23
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
no paper towel allow to wrap the food (green bean)
DAL-4*14 When to wash hands before donning new gloves−5

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all the foods in the coolers
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the equipments, utensils

Base deductions−30 pts

Jun 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
discard all expiration foods

Base deductions−5 pts

Jan 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to cooked rib

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, ham
DAL-3*31 Individual, disposable towels−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−13 pts

Jul 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Interior of reach in freezer
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (3)

−6 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink for any other purpose
DAL-4*44 Trash can provided for papertowel waste−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−16 pts

Jan 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-7*15 Contact RTE Products w/ Bare Hands−5

Basic (5)

−10 pts

DAL-1*47 Other Violations−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*39 Equipment and Utensils Storage−2
DAL-8*42 Dirty nonfood contact surfaces−2

Base deductions−25 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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