What is Dbu Crowley Bldg's health inspection score?

Dbu Crowley Bldg has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dbu Crowley Bldg last inspected?

Dbu Crowley Bldg was last inspected on February 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dbu Crowley Bldg have?

Dbu Crowley Bldg has 81 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dbu Crowley Bldg safe to eat at?

Dbu Crowley Bldg has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dbu Crowley Bldg serve?

Dbu Crowley Bldg serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dbu Crowley Bldg

Name: Dbu Crowley Bldg
Address: 3000 MOUNTAIN CREEK PKWY, Dallas, 75211
Rating: 33

3000 MOUNTAIN CREEK PKWY, Dallas

Data may be outdated — inspected 2/22/2024

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•West Dallas

Ranked #319 of 356 in West DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Feb 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

26 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

3000 MOUNTAIN CREEK PKWY, Dallas, TX 75211

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2018

1 inspections

7 basic

Nov

May 2019

1 inspections

1 intermediate

6 basic

Nov 2019

1 inspections

3 intermediate

8 basic

Nov

May 2020

1 inspections

2 intermediate

5 basic

Mar 2021

1 inspections

3 intermediate

4 basic

Mar

Sep 2021

1 inspections

1 intermediate

5 basic

Mar 2022

1 inspections

2 intermediate

3 basic

Mar

Feb 2023

1 inspections

1 intermediate

8 basic

Aug 2023

1 inspections

3 intermediate

9 basic

Aug

Feb 2024

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 86

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding method used to keep fruit and yogurt cool.
DAL-2*10 Equipment and Utensils Cleaning-contamination−5
Ice handle not stored properly

Basic (8)

−16 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal phone sitting on wiping cloths
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloths not placed in buckets after use.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Need sneeze guards for non-covered food
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Fryer buckets sitting on top of dirty ovens
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean exterior of ice machine and oven area
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Clean dust from air vents
DAL-9*45Floor, wall, ceiling - Exposed material−2
Missing/replace floor and ceiling tiles
DAL-10*47 Other Violations−2
inspection upon request sign needed

Base deductions−26 pts

Aug 23

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
egg in produce wic at 49.8F, move PHF to working WIC
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed molded cream cheese and molded strawberries in produce WIC, dispose of food.
DAL-3*10 Clean Sight and Touch−5
clean inside ice machine, grime observed.

Basic (9)

−18 pts

DAL-4*29 Sanitizing solutions, testing devices−2
observed expired thermal test strips, replace
DAL-5*32 Damaged Equipment−2
observed damaged utensils, replace.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no drinks allowed to be stored next to or above working food areas.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
provide sneeze guards at serving lines.
DAL-8*38 Frozen food. Stored frozen foods shall be maintained frozen−2
date mark thawing foods
DAL-9*39 Equipment in good repair and proper adjustment.−2
repair produce WIC, not maintaining food under 41F
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves.
DAL-11*45 Premises shall be maintained in good repair−2
repair damaged walls and exposed ceiling.
DAL-12*47 Conditions of Permit-in use of food equipment−2
post sign

Base deductions−33 pts

Feb 23

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
OBSERVED BOTTLE OF LEMON JUICE AND ZESTY SAUCE OPENED AND STATING TO REFRIGERATE AFTER OPENING.

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN. MAKE VISIBLE TO CUSTOMERS.
DAL-2*42 Dirty nonfood contact surfaces−2
DUST BUILD UP ON FANS OF WALK IN COOLER, DUST BUILD UP ON CEILING TILES, DUST ON WALLS, GRIME ON SHELVES, GRIME ON GASKETS OF REACH IN COOLERS, CLEAN.
DAL-3*28 Do not exceed manuf. use by date−2
OBSERVED PACKAGE OF TOFU IN WALK IN COOLER WITH EXPIRATION DATE OF 01-11-23, DISCARD
DAL-4*38 Frozen food. Stored frozen foods shall be maintained frozen−2
OBSERVED KEEP FROZEN FAJITA IN WALK IN COOLER, KEEP FROZEN FOODS FROZEN AND DATE MARK IF THAWING.
DAL-5*45 Premises shall be maintained in good repair−2
OBSERVED LEAK COMING FROM BACK STORAGE AREA, REPAIR ROOF.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS.
DAL-8*39 Store clean utensils in a self-draining position−2
OBSERVED IN-USE ICE BUCKETS STORED UPRIGHT, STORE IN SELF DRAINING POSTION.
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
STORE SANITIZER BUCKETS OFF FLOOR BUT NOT ON FOOD CONTACT SURFACES

Base deductions−21 pts

Mar 22

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
sliced ham at 60.1F, mash potato at 59.0F, sliced tomato at patty station at 47.9F. maintain cold hold temperature or use time as public health control. observed sauces that were open stating "refrigerate after opening", follow container directions to store in cold hold equipment, dispose of food.
DAL-4*10 Clean Sight and Touch−5
grime build up inside of ice machine, clean and sanitize ice machine.

Basic (3)

−6 pts

DAL-1*39 Soda nozzles and ice bin clean to remove soil−2
observed white build up on ice shoot, clean.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
observed dust build in walk in coolers an on ceilings/walls of kitchen. clean.
DAL-5*47 RFSM Certificate - Not Display−2
register and post Food Manager certificates.

Base deductions−16 pts

Sep 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tuna salad at 60.4F, sliced ham at 59.9F, potato salad at 61.4F all food in salad bar area above cold hold temperature. place all food on ice.

Basic (5)

−10 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
whole salad bar equipment not maintaining cold hold equipment, repair.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
observed dust build up on ceiling. observed dust build up on fan located in bakery.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
observed dust build up on intake vents.
DAL-5*25 HACCP Plan Record to be maintained−2
walk in coolers and freezer observed missing september records. provide
DAL-6*47 Conditions of Permit-in use of food equipment−2
provide consumer health sign. MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−15 pts

Mar 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed shelled eggs next to oranges, properly arrange. COS.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
warewash machine thermometer was reading 190 for final rinse. Ecolab test strip showed max temperature was 160F. repair.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
observed sliced tomato at 48F, diced tomato at 45.4F, salad dressing at 48.1F. food is safe due to only being out for less than 3 hours. Work on keeping food at 41F or work on creating Time a PHC for cold food on serving line.

Basic (4)

−8 pts

DAL-3*47 Handwashing signage−2
provide hand wash sign at hand sink located next to work table. COS
DAL-4*25 HACCP CORRECTIVE ACTIONS C.C.P.−2
observed cold food not at temperature. corrective action was not observed.
DAL-6*39 Equipment & utensils cleaned before restocking−2
observed restocked utensils soiled, clean before restocking. COS
DAL-7*29 Manual warewashing: thermometer provided−2
thermometer of warewash machine reading 190F actual temperature at 160F.

Base deductions−23 pts

May 20

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fruit salad at 54.2F, food time at 1059am and will be disposed of at 3 PM.
DAL-5*18 Toxic items labeling-non original container−5
pink liquid in spray bottle, not labeled. LABEL.

Basic (5)

−10 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
utensils stored on soiled surfaces.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES AND UNDERNEATH EQUIPMENT. clean shelves in kitchen, heavy grime build up.
DAL-4*45 Premises shall be maintained in good repair−2
falling frp wall in bakery, repair. cabinet serving fried food and burger is heavily damaged, REPAIR.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
dust on exhaust vent located above fried food serving area.
DAL-7*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−20 pts

Nov 19

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
sliced tomaot at 44.2F, sliced chicke breast at 47.4F. PIC followed HACCP and placed food to chill to temperature.
DAL-2*10 Clean Sight and Touch−5
black and red substance found on ice shoots of 3 ice dispensers. clean and sanitize
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
large cartoon of eggs was located above produce in produce walk in cooler. arrange properly to prevent cross contamination.

Basic (8)

−16 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean grease splatter off FRP walls, clean underneath shelves.
DAL-4*45 Ceiling easily cleanable and light in color−2
ceiling tile located in working area yellow in color. clean or replace.
DAL-6*38 Frozen food. Stored frozen foods shall be maintained frozen−2
containers of french fries stating to store below 0F were located in reach in cooler(40F), containers were placed in reach in freezer.
DAL-7*25 HACCP CORRECTIVE ACTIONS C.C.P.−2
walk in baker freezer at 10F, chart displaying temperatres for the month of November were above 0F. No corrective action was done. Per HACCP states freezer needs to be at 0F or below.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
grime on floor and underneath equipment.
DAL-9*43 Light bulbs, light shields provided−2
missing shield on lights. place shield or provide shielded light bulbs.
DAL-10*47 RFSM Certificate - Not Display−2
Post RFSM were it is easily accessible. Register Food Manager certificate.
DAL-11*39 Store equipment & utensils in a clean, dry place−2
utensils stored in soiled drawers, clean drawer and clean&sanitize utensils.

Base deductions−31 pts

May 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw bacon above fully cooked food.

Basic (6)

−12 pts

DAL-2*25 Compliance HACCP Monitoring CCP−2
Provide a HACCP records for beef patty.
DAL-3*28 Do not exceed manuf. use by date−2
dispose of foods past USE BY date
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
gap on left door of back exterior door.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
slightly cover cooling foods (cookies)
DAL-6*39 Equipment & utensils cleaned before restocking−2
clean and sanitize utensils before restocking (knifes)
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust off of exhaust vents.

Base deductions−17 pts

Nov 18

Routine InspectionScore: 90

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
Cold box observed at 55F, repair or store food in wokrking equipment.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food that is thawing overnight.
DAL-3*32 Damaged Equipment−2
repair leak on dishwasher.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No opened bottle water in kitchen.
DAL-5*39 Store all equipment & utensil covered or inverted−2
store utensils in clean and dry place, cake nozzles.
DAL-6*42 Dirty nonfood contact surfaces−2
clean behind grill station.
DAL-7*47 RFSM Certificate - Not Display−2
Register Food Manager certificate with city of dallas.

Base deductions−14 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants