What is Dickey's Bbq's health inspection score?

Dickey's Bbq has a SafeDine safety score of 68 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 Bbq last inspected?

Dickey's Bbq was last inspected on March 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dickey's Bbq have?

Dickey's Bbq has 37 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dickey's Bbq safe to eat at?

Dickey's Bbq has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Dickey's Bbq

Name: Dickey's Bbq
Address: 1201 ELM ST #LL5, Dallas, 75202
Rating: 68

1201 ELM ST #LL5, Dallas

Data may be outdated — inspected 3/28/2023

▲Improving

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0Fair

Downtown

Ranked #546 of 1000 in Downtown

Improving

10 inspections

Last: Mar 28, 2023

low confidence

Directions Order

Inspections

10%

Clean Rate

3.7

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 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

1201 ELM ST #LL5, Dallas, TX 75202

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Violation Timeline

Jul 2019

1 inspections

4 intermediate

6 basic

Jul

Dec 2019

1 inspections

2 intermediate

1 basic

May 2020

1 inspections

2 intermediate

May

Aug 2020

1 inspections

1 intermediate

3 basic

Apr 2021

2 inspections

1 intermediate

2 basic

Apr

Oct 2021

1 inspections

1 basic

Feb 2022

1 inspections

2 intermediate

1 basic

Feb

Dec 2022

1 inspections

1 intermediate

6 basic

Mar 2023

1 inspections

1 intermediate

3 basic

Mar

Inspection History

10 records on file

10 Routine

Mar 23

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Remove tape on floor
DAL-3*45 Premises shall be maintained in good repair−2
Repair broken door

Base deductions−11 pts

Dec 22

Routine InspectionScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*20 Grease Trap Tickets−5
Maintain GT record on site.

Basic (6)

−12 pts

DAL-1*43 Ventilation hood-prevent grease dripping−2
Heavy accumulation of grease on ceiling, provide surface clean.
DAL-2*21 RFSM - Not On Site−2
RFSM expired. Provide and register new CFM.
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
Provide WIC to hold TCS foods at 41 Degrees F or below at all times.
DAL-4*29 Sanitizing solutions, testing devices−2
Provide test strips for sanitizer (Quat).
DAL-6*32 Maintain in Good Repair−2
Cold hold cabinet being supported with a container. Repair or remove.
DAL-7*45 Premises shall be maintained in good repair−2
Adequate ventilation shall be provided for grease vapor equipment(fryer/range)

Base deductions−17 pts

Feb 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * RIC 48* potato salad 46* coleslaw 48* cheese 49*
DAL-2*10 Clean Sight and Touch−5
clean the exterior/enterior of knife holder mildew in the ice machine dirty can opener

Basic (1)

−2 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean dust on ceiling and walls clean build up on walls and equipment

Base deductions−12 pts

Oct 21

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*32 Equipment and Utensils Durability and Strength−2
Remove foil shelf liners from bottom shelf of hot box. Repair or remove broken RIC.

Base deductions−2 pts

Apr 21

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Apr 21

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
3 COMP SIN

Basic (2)

−4 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*21 RFSM - Not On Site−2

Base deductions−9 pts

Aug 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
DIRTY CAN OPENER

Basic (3)

−6 pts

DAL-2*29 Mechanical holding unit, thermometer location−2
DAL-3*32 Approved Food Contact Equip.−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−11 pts

May 20

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
coleslaw under temp
DAL-2*03 Food products not maintained at 135øF or above−5
baked beans and spinach under temp

Base deductions−10 pts

Dec 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked ribs held at 117.8 degrees
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Pickles held at 50.4 degrees Banana pudding displayed outside of refrigeration

Basic (1)

−2 pts

DAL-3*42 Nonfood-contact surfaces material−2
Cardboard lined shelves

Base deductions−12 pts

Jul 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
POTATO SALAD 47*F, CHEESE 59.2*F
DAL-3*10 Clean Sight and Touch−5
CLEAN ALL
DAL-4*12 Gloves Single Use−5
PROPERLY WEAR GLOVES
DAL-5*03 Food products not maintained at 135øF or above−5
BRISKET 110*F , PORK 124*F

Basic (6)

−12 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
POST IN CUSTOMER VIEW
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN DOOR GASKETS & ETC..
DAL-7*37 Dispensing equip. no contact w/ lip-contact surfac−2
KEEP CUPS PROTECTED
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH HANGING FROM EMPLOYEES
DAL-9*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-10*27 Cooling, heating, and holding capacities. Equipment−2
REMOVE ALL HOMESTYLE COOLERS: PROVIDE NSF APPROVED FOR COMMERCIAL REFRIGERATION

Base deductions−32 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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