What is Dg's Gentleman's Club's health inspection score?

Dg's Gentleman's Club has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dg's Gentleman's Club last inspected?

Dg's Gentleman's Club was last inspected on June 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dg's Gentleman's Club have?

Dg's Gentleman's Club has 88 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dg's Gentleman's Club safe to eat at?

Dg's Gentleman's Club has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dg's Gentleman's Club serve?

Dg's Gentleman's Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dg's Gentleman's Club

Name: Dg's Gentleman's Club
Address: 2117 W NORTHWEST HWY, Dallas, 75220
Rating: 45

2117 W NORTHWEST HWY, Dallas

Data may be outdated — inspected 6/8/2023

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0Poor

American•Northwest Dallas

Ranked #323 of 430 in Northwest DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Jun 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-12 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

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

2117 W NORTHWEST HWY, Dallas, TX 75220

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

3 basic

Feb

Jul 2019

1 inspections

1 intermediate

6 basic

Jan 2020

1 inspections

2 intermediate

8 basic

Jan

Jun 2020

1 inspections

3 intermediate

9 basic

Jan 2021

1 inspections

2 intermediate

7 basic

Jan

Aug 2021

1 inspections

5 intermediate

8 basic

Sep 2021

1 inspections

2 intermediate

5 basic

Sep

Mar 2022

1 inspections

2 intermediate

7 basic

Nov 2022

1 inspections

2 intermediate

6 basic

Nov

Jun 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINES' SANITIZER AT 50 PPM, TESTED AT 0 PPM AFTER THREE RUNS.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
POTATOES SALAD 46.8'F

Basic (6)

−12 pts

DAL-2*34 Pest Control−2
OBSERVED FRUIT FLIES.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN .
DAL-4*45 Premises shall be maintained in good repair−2
REPAIR DAMAGED WALLS AND CEILING PEELING PAINT FROM WALK IN COOLER. REPLACE CEILING TILE FROM FRONT ICE MACHINE ROOM.
DAL-6*31 No soap at handsink−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY SHELVES, FLOOR, WALLS , CEILING AND VENT HOOD FROM KITCHEN.. CLEAN DISHWASHING MACHINE, CLEAN WALK IN COOLER FANS, FLOOR OF TRASH AND DUST.
DAL-8*39 Store equipment & utensils in a clean, dry place−2
STORE KNIVES ON CLEAN AND DRY SURFACES SUCH AS CLEANED STAINLESS TRAYS OR CONTAINERS.

Base deductions−22 pts

Nov 22

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
DAL-3*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*34 Pest Control−2
DAL-8*47 OTHER VIOLATIONS−2

Base deductions−22 pts

Mar 22

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITHOUT SANITIZER.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
SOUR CREAM 47'F, CHEESE 47'F

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
PROVIDE HOT AND COLD WATER HAND SINK, NEXT TO DISH WASHING MACHINE. REPLACE MISSING CEILING TILES
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO CHEWING GUM IN KITCHEN ALLOWED.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
i.e. CLEAN WALLS

Base deductions−24 pts

Sep 21

Follow-up InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 CHICKEN 72'F APPROX. 3 LBS REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 72'F FROM WALK IN COOELR DISPOSITION: EMPLOYEE TRASH PRODUCTS ON SITE. 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 consumption, misbran
DAL-5*02 Cold Hold (41øF/45øF or below)−5
SOUR CREAM IN WALK IN COOLER, 45'F

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS AROUND DISH WASHING MACHINE AND ICE MACHINE
DAL-2*46 Covered waste receptacle for women's restroom−2
DAL-4*45 Drying Mops-air dry−2
DAL-6*34 Outer openings:closed,tight-fitting windows−2
SEAL BOTTOM OF ALL OUTSIDE DOOR.
DAL-7*47 Handwashing signage−2
ALL HAND SINKS.

Base deductions−20 pts

Aug 21

Routine InspectionScore: 75

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*14 When to wash hands−5
OBSERVED EMPLOYEES START TO WORK WITHOUT WASHING HANDS.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED MOLD ON BUTTERS FROM WALK IN COOLER.
DAL-8*19 Backflow prevention device - installed−5
INSTALL BACK FLOW PREVENTION DEVICE TO THE FAUCET WHICH HOSE IS CONNECTED, LOCATED NEXT TO ICE MACHINE.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
SOUR CREAM FROM WALK IN COOLER 48'F, BUTTER 48'F
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
TESTED AT 0 PPM, CONTAINER IS EMPTIED AND THERE IS A RACK OF GLASSES INSIDE THE MACHINE.

Basic (8)

−16 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-4*43 Light bulbs, light shields provided−2
REPLACE MISSING LIGHT SHIELD FROM KITCHEN.
DAL-5*34 Pest Control−2
OBSERVED FRUIT FLIES FROM BARS.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN CEILING , WALLS AND FLOOR OF WALK IN COOLER, WALLS AND FLOOR OF KITCHEN AREA ESPECIALLY FROM AREA NEXT TO ICE MACHINE. CLEAN GASKET OF COOLERS.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-11*45 Premises shall be maintained in good repair−2
REPAIR DAMAGED WALLS FROM WALK IN COOLER. KEEP WALK IN COOLER IN GOOD WORKING CONDITION AND ABLE TO MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES.
DAL-12*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
DAL-13*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−41 pts

Jan 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
MACHINE TESTED AT 0 PPM
DAL-9*02 Cold Hold (41øF/45øF or below)−5
MAINTAIN WALK IN COOLER PRODUCTS AT 41'F OR LOWER,SOUR CREAM 47'F, BUTTER 47'F

Basic (7)

−14 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
WALLS BY ICE MACHINE , WALL N FLOOR OF WALK IN COOLER, LIQUOR STORAGE AREA.FANS
DAL-4*45 Premises shall be maintained in good repair−2
CLOSE ANY OPENING FROM WALL OF WALK IN COOLER
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES FROM KITCHEN AND RESTROOM
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOORS
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

Jun 20

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
SHELL EGG 50'F IN WALK IN COOLER
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
SOUR CREAM 5-18-20
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
TESTED AT 0 PPM

Basic (9)

−18 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*38 Thawing. under running water criteria - water velocity−2
DAL-4*39 Keep utensils handles upright or protected−2
KEEP EMPLOYEE ICE MACHINE ICE SCOOP UPRIGHT
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
WALL BY DISHWASING MACHINE, FLOOR AND FANS OF WALK IN COOLER,
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*45 First Aid−2
DAL-10*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-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-12*21 RFSM - Not On Site−2
WARNING

Base deductions−33 pts

Jan 20

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
OBSERVED BOTTLED BEVERAGE IN ICE BIN
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN ALL DISH WASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 0 PPM FROM BOTH MACHINE.

Basic (8)

−16 pts

DAL-1*45 Lockers to be used to store personal items−2
STORE ALL PERSONAL BEVERAGE AT BOTTOM SHELF OF COOLER / FREEZER
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*38 Thawing. under running water criteria - water velocity−2
KEEP PRODUCTS UNDER RUNNING WATER WHEN THAWING
DAL-5*21 RFSM - Not On Site−2
NOT ON SITE
DAL-6*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES FROM AREAS NEAR BOTH DISH WASHING MACHINES.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN VENT HOOD, WALK IN COOLER FANS

Base deductions−26 pts

Jul 19

Routine InspectionScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over raw fish

Basic (6)

−12 pts

DAL-1*47 RFSM Certificate - Not Display−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Washing hands only at a designated hand sink−2
DAL-4*33 Warewashing sinks and drain boards, self-draining.−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*31 Handwashing lavatory - accessible−2

Base deductions−17 pts

Feb 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*19 One Inch Air Gap−5
Air gap needed at the ice maker
DAL-4*18 Toxic items labeling for original container−5

Basic (3)

−6 pts

DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-1*35 Hair Restraints effective−2
Missing beard nets
DAL-2*33 Warewashing sinks and drain boards, self-draining.−2

Base deductions−16 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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