What is Dickey's Barbecue Pit #621's health inspection score?

Dickey's Barbecue Pit #621 has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dickey's Barbecue Pit #621 last inspected?

Dickey's Barbecue Pit #621 was last inspected on January 10, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dickey's Barbecue Pit #621 have?

Dickey's Barbecue Pit #621 has 74 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dickey's Barbecue Pit #621 safe to eat at?

Dickey's Barbecue Pit #621 has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Dickey's Barbecue Pit #621

Name: Dickey's Barbecue Pit #621
Address: 4475 ADLER DR #106, Dallas, 75211
Rating: 46

4475 ADLER DR #106, Dallas

Data may be outdated — inspected 1/10/2024

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0Poor

West Dallas

Ranked #278 of 356 in West Dallas

Improving

9 inspections

Last: Jan 10, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

27 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

Other violation

Regulatory compliance issue

12x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

+8 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

4475 ADLER DR #106, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

7 basic

Mar 2020

1 inspections

2 intermediate

6 basic

Mar

Dec 2020

1 inspections

2 intermediate

9 basic

Jun 2021

1 inspections

2 intermediate

5 basic

Jun

Nov 2022

1 inspections

2 intermediate

5 basic

May 2023

1 inspections

3 intermediate

11 basic

May

Jun 2023

1 inspections

2 intermediate

3 basic

Jan 2024

1 inspections

1 intermediate

6 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade observed with heavy debris build-up

Basic (6)

−12 pts

DAL-2*21 Outfitter-Certified Food Manager−2
Food manager certificate expired>renew
DAL-3*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Replace can opener blade
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Since can opener blade dirty all other foods opened with it is contaminated
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk spice container
DAL-7*42 Dirty nonfood contact surfaces−2
Clean food waste in walk-in cooler

Base deductions−17 pts

Jun 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cole slaw and potato salad around 46 F>made recommendation to put in smaller trays and put ice under them
DAL-2*10 Clean Sight and Touch−5
Potato dicer still dirty/with residue

Basic (3)

−6 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Can opener blade needs to be changed
DAL-4*42 Dirty nonfood contact surfaces−2
Clean racks in walk-in cooler
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
Fix base boards in prep area

Base deductions−16 pts

May 23

Routine InspectionScore: 75

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
*Meats & condiment/sides in walk-in cooler ranging from 46 F to 48 F>must look into why cooler isn't getting cold enough
DAL-2*10 Clean Sight and Touch−5
Potato dicer dirty/residue on cutting edges
DAL-3*18 Toxic items labeling-non original container−5
Chemical spray bottles not labeled

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site
DAL-5*24 Food Labeling- with common name of the food−2
Label barbeque sauce out for customers
DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Properly date mark food in walk-in cooler
DAL-7*31 Individual, disposable towels−2
No paper towels at hand sink
DAL-8*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not store food on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowls to scoop bulk-ingredients
DAL-10*42 Dirty nonfood contact surfaces−2
Clean racks/shelves in walk-in cooler
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
Fix floor boards across kitchen
DAL-12*47 Health permit posted−2
Health permit not posted
DAL-13*32 Equipment and Utensils Multiuse Materials durable−2
DAL-14*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with contents

Base deductions−37 pts

Nov 22

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
Coleslaw & potato salad not at appropriate temperature
DAL-2*18 Toxic items labeling-non original container−5
Relabel chemical spray bottles

Basic (5)

−10 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
Re-adjust reach-in freezer>fix gaskets
DAL-4*41 Food storage containers, identified with common name of food.−2
Label all spice mizes
DAL-5*42 Dirty nonfood contact surfaces−2
Clean floor drains
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken floor tiles and base boards
DAL-7*47 Health permit posted−2
Post Health Permit in public view/call office to get replacement

Base deductions−20 pts

Jun 21

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*02 Outfitter-Food Temperatures (Cold).−5
WEI cooler at 47 F during operational hours must be maintain temperature at 40 f or below to avoid cross contamination
DAL-6*02 Cold Hold (41øF/45øF or below)−5
meat 47 F , vegetables 48 F , sauce 56 F

Basic (5)

−10 pts

DAL-1*29 Food thermometers provided and accessible−2
missing or broken thermometers inside cooler units must be have visible and working thermometers
DAL-2*47 Handler-Certificate Not on site−2
missing some current food handler cards on site must be have current food handler cards on site
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
floors tiles broken at prep back area must be replace or repair to proper condition
DAL-4*39 Equipment in good repair and proper adjustment.−2
WI cooler and RI cooler at front area broken must be have replace or repair to proper condition all cooler units must be maintain 40 F or below
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside RI freezer unit must be have date marks on food containers in all areas

Base deductions−20 pts

Dec 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*02 Outfitter-Food Temperatures (Cold).−5
WI cooler 45.3 F PIC must be ensure WI cooler unit maintain proper food temperature of 40F or below
DAL-5*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (9)

−18 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing current RFSM certificate must be have current FSM registered with the city
DAL-2*39 Soiled linens storage−2
soiled linen container with out lid must be have cover lid to avoid pest harboring and unlawful smells
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler unit dirty with soils, blood dripping, food debris and litter must be clean to avoid cross contamination ceiling dirty with dust and soils accumulations must be clean to avoid cross contamination
DAL-6*39 Equipment and Utensils Storage−2
utensils storage on top of cleaning equipment must be out the floor and a designed area to avoid cross contamination
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date marks on food containers inside cooler units and in all areas
DAL-8*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers inside cooler units
DAL-9*39 Store equipment & utensils in a clean, dry place−2
wood at floor level on cardboard wood must be keep on a safe and dry area out floor level
DAL-10*45 Premises shall be maintained in good repair−2
floor tiles broken or missing must be replace or repair to proper condition ceiling tiles with water marks inside prep area must be replace or repair to proper condition some lights broken at prep back area must be repair or replace to proper condition
DAL-11*38 Time/temperature controlled for safety food, slacking−2
WI cooler slacking temperature must be maintain food temperature of 40 F or below to avoid cross contamination

Base deductions−28 pts

Mar 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-7*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with food debris, grease accumulations and soils deposits must be clean to avoid cross contamination
DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, floors inside WI cooler and in all areas dirty with food debris, litter, soils and grease accumulations must be clean to avoid cross contamination walls and ceiling in all areas dirty with soils, spills and grease deposits
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-3*43 Ventilation systems:no public health hazard−2
unlawful discharge by improper vent hood construction must be replace or repair to eliminate unlawful discharges during operational hours
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certification must be have current FSM registered with the city
DAL-5*45 Premises shall be maintained in good repair−2
floors tiles broken in all areas must be replace or repair to proper condition to avoid cross contamination
DAL-6*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to avoid cross contamination gaskets broken on cooler units must be replace or repair to maintain proper food temperatures of 40 F or below

Base deductions−22 pts

Sep 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener and inside RIF.

Basic (7)

−14 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*32 Damaged Equipment−2
Replace torn cooler gaskets.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal beverage in designated area.
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*42 Dirty nonfood contact surfaces−2
Clean fan covers to WIC.
DAL-7*45 Premises shall be maintained in good repair−2
Replace missing/broken cove base and floor tiles.
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−19 pts

Mar 19

Routine InspectionScore: 83

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
no carbon board allow to directly hold marinated beef
DAL-2*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to togo boxes
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm quat

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
expired rfsm
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses
DAL-7*32 Damaged Equipment−2
torn gasket of wic

Base deductions−23 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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