What is Dodies Reef's health inspection score?

Dodies Reef has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dodies Reef last inspected?

Dodies Reef was last inspected on February 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dodies Reef have?

Dodies Reef has 68 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dodies Reef safe to eat at?

Dodies Reef has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Dodies Reef

Name: Dodies Reef
Address: 2821 GREENVILLE AVE, Dallas, 75206
Rating: 47

2821 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/19/2024

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0Poor

Greenville

Ranked #375 of 472 in Greenville

Declining

8 inspections

Last: Feb 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

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2821 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

7 basic

Feb

Sep 2019

1 inspections

6 intermediate

8 basic

Oct 2019

1 inspections

2 intermediate

6 basic

Oct

May 2020

1 inspections

1 intermediate

5 basic

Mar 2021

1 inspections

3 intermediate

7 basic

Mar

Sep 2022

1 inspections

1 intermediate

5 basic

Mar 2023

1 inspections

8 basic

Mar

Feb 2024

1 inspections

2 intermediate

5 basic

Inspection History

8 records on file

7 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label chemical spray bottles
DAL-2*20 Grease Trap Tickets−5
Service every 90 days

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
Not on site
DAL-4*31 Handwashing lavatory - used for other purpose−2
Must designate a hand sink bar/closet to door
DAL-5*39 Cutting surfaces.−2
Cutting boards (red) poor condition
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store food off the floor (outside WIC)
DAL-7*45 Premises shall be maintained in good repair−2
Observed gaps at vent hood filters (filter not fitting)

Base deductions−20 pts

Mar 23

Routine InspectionScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-2*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
Observed door propped open at back shed/dry storage.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed shelving storing food less than 6" off the floor in WIC.
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed rusty shelving in WIC.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in shed dry storage.
DAL-6*43 Light bulbs, light shields provided−2
Observed missing light shield in kitchen.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−16 pts

Sep 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean dirty gaskets in RICs in kitchen and observed no sanitizer in sanitizer bucket (0 ppm CL)

Basic (5)

−10 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Repair rusty shelves in WIc
DAL-3*33 Warewashing machines auto. dispense detergents−2
Observed bar dish machine not auto dispense chlorine sanitizer
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in dry-ingredient bins with no handle. Provide scoop with handles and keep upright
DAL-5*42 Dirty nonfood contact surfaces−2
Clean dirty venthood
DAL-6*47 Other Violations−2
Post 'choking poster' and 'inspection report available' signs up for public view.

Base deductions−15 pts

Mar 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
REPAIR HAND SINK IN KITCHEN
DAL-9*02 Cold Hold (41øF/45øF or below)−5
DAL-10*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-2*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
DAL-3*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED FOR STORAGE OF CONTAINERS
DAL-4*32 Damaged Equipment−2
REPLACE GASKETS IN RIC(S)
DAL-5*43 Light bulbs, light shields provided−2
REPLACE LIGHTING IN KITCHEN
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
RESEAL AROUND BACK DOOR

Base deductions−29 pts

May 20

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
batter 49.3

Basic (5)

−10 pts

DAL-2*34 Outer openings:closing holes, gaps−2
reseal around doors
DAL-3*39 Cutting surfaces.−2
RESURFACE
DAL-4*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON EQUIPMENT
DAL-5*32 Damaged Equipment−2
REMOVE RUST FROM SHELVES
DAL-6*45 Unnecessary articles prohibited−2
REMOVE UNNECESSARY ITEMS ON DRINK BOXES

Base deductions−15 pts

Oct 19

Follow-up InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
mushroom 56.2F & S. batter 52.9F
DAL-3*19 One Inch Air Gap−5
provide one inch at hand sink

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
no RFSM on duty during inspection
DAL-4*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-5*31 Handwashing lavatory - used for other purpose−2
utensils stored in hand sink
DAL-6*35 Hair Restraints effective−2
provide hair restraints
DAL-7*32 Damaged Equipment−2
repair gaskets
DAL-8*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−22 pts

Sep 19

Routine InspectionScore: 70

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-2*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands
DAL-3*19 One Inch Air Gap−5
provide one inch air gap
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Cross contamination by arrangement raw meat and C. rice stored together
DAL-8*02 Cold Hold (41øF/45øF or below)−5
c. balls 45.1 c. pasta 49.6 & s. cheese 46.6
DAL-12*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-14*03 Food products not maintained at 135øF or above−5
j. rice 130.1F

Basic (8)

−16 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed employees prepping food in hand sink
DAL-4*35 Hair Restraints effective−2
provide hair restraints
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floors ( standing water on floors) & remove dust from ceiling in prep
DAL-6*24 Shellfish tags kept for 90 days: record keeping−2
provide the last date shell fish was sold on tag (warning)
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
s. bucket improperly stored on floor
DAL-11*21 RFSM - Not On Site−2
no RFSM on duty during inspection ( display)
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
expired date date marking on RTE food

Base deductions−46 pts

Feb 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DAL-8*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5

Basic (7)

−14 pts

DAL-2*38 Thawing. under running water criteria−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
female employee observed eating on prep table
DAL-4*45Floor, wall, ceiling - Exposed material−2
DAL-5*32 Approved Food Contact Equip.−2
remove cardboard
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*31 Handwashing lavatory - accessible−2
DAL-9*42 Nonfood-contact surfaces material−2

Base deductions−24 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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