What is Dunston's Steakhouse's health inspection score?

Dunston's Steakhouse 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 Dunston's Steakhouse last inspected?

Dunston's Steakhouse was last inspected on October 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dunston's Steakhouse have?

Dunston's Steakhouse has 76 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dunston's Steakhouse safe to eat at?

Dunston's Steakhouse 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

Dunston's Steakhouse

Name: Dunston's Steakhouse
Address: 8526 HARRY HINES BLVD, Dallas, 75235
Rating: 47

8526 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 10/25/2023

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0Poor

Love Field

Ranked #311 of 396 in Love Field

Improving

10 inspections

Last: Oct 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

30 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

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

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

-10 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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

8526 HARRY HINES BLVD, Dallas, TX 75235

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

4 basic

Apr

Oct 2019

1 inspections

4 intermediate

6 basic

May 2020

1 inspections

1 intermediate

5 basic

May

Dec 2020

1 inspections

5 intermediate

8 basic

Jan 2021

1 inspections

4 intermediate

2 basic

Jan

Jul 2021

1 inspections

5 intermediate

2 basic

Jan 2022

1 inspections

2 intermediate

5 basic

Jan

Aug 2022

1 inspections

3 intermediate

5 basic

Mar 2023

1 inspections

4 intermediate

5 basic

Mar

Oct 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SHRIMP OBSERVED OUT OF COLD HOLD TEMPERATURE- PLACE MORE ICE

Basic (4)

−8 pts

DAL-2*30 Food Establishment Permit−2
REPLACE HEALTH PERMIT - CARD CODE DOES NOT MATCH
DAL-3*32 Maintain in Good Repair−2
REPLACE WORN OUT CUTTING BOARDS
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED CELL PHONE ON KITCHEN COUNTER
DAL-5*47 Other Violations−2
DISPLAY INSPECTION REPORT ON WALL OR PLACE SIGNAGE

Base deductions−13 pts

Mar 23

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed steak @ 56.6 F and raw fish @ 49.1 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store ground beef over steak in WIC
DAL-3*10 Clean Sight and Touch−5
Clean inside dirty microwaves, inside moldy ice machine, and moldy soda nozzles on fountain machine
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometers in every RIC
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*39 Store all equipment & utensil covered or inverted−2
invert spoons @ bar and provide cover for straws
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−30 pts

Aug 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
All hot hold kept at 135 F or higher at all times. observed rice and green bell pepper mix at 95 F and 11.3 F, respectively
DAL-2*10 Clean Sight and Touch−5
Clean mold inside ice machine, microwave (dirty), soda nozzles at front (mold), inside RIF (dirty)
DAL-3*18 Toxic items labeling-non original container−5
Observed a non-original chemical bottle not labeled with common name of chemical

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean venthood
DAL-6*45 Premises shall be maintained in good repair−2
Repair faucet with leak at 3-compartment sink
DAL-7*43 Light bulbs, light shields provided−2
repair lights in venthood
DAL-8*22 Washing hands only at a designated hand sink−2
Observed employee washing hands at 3-compartment sink

Base deductions−25 pts

Jan 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine and can opener blade.
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed employee touching lettuce without wearing gloves. COS

Basic (5)

−10 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-4*34 Outer openings:closing holes, gaps−2
Observed gaps at back doors.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal beverage stored over food, wait station.
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed broken RIC hinges under soda machine.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty shelves in WIC and RIC's. Observed dirty RIC's on the inside and the outside. Observed dirty ceiling vents.

Base deductions−20 pts

Jul 21

Routine InspectionScore: 83

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 51.5 degrees F, boiled egg 52 degrees F (RIC 50 degrees F)
DAL-2*03 Food products not maintained at 135øF or above−5
Observed cooked cabbage 130 degrees F, cheesy potatoes 130 degrees F.
DAL-3*10 Clean Sight and Touch−5
Observed ice machine interior moldy
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy carrots
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over RTE

Basic (2)

−4 pts

DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed RIC doors on loose hinges
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty walls

Base deductions−29 pts

Jan 21

Routine InspectionScore: 86

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw beef over raw fish.
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener blade, inside microwave, and inside RIF's
DAL-4*18 Single Service-no deleterious substances−5
Observed using shopping bag as food contact.

Basic (2)

−4 pts

DAL-5*39 Equipment in good repair and proper adjustment.−2
repair RIC handles and gaskets
DAL-6*40 Reuse of single service articles−2
Observed re-using sour cream containers

Base deductions−24 pts

Dec 20

Routine InspectionScore: 74

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw ground beef over pancake batter
DAL-3*10 Clean Sight and Touch−5
Observed dirty inside of coolers, dirty can opener blade.
DAL-4*18 Single Service-no deleterious substances−5
Observed shopping bag used for food-contact. Observed microwaving cling wrap.
DAL-5*19 Water & Plumbing in good repair- per code−5
Observed severe leak in hand sink faucet

Basic (8)

−16 pts

DAL-6*28 Do not exceed manuf. use by date−2
Observed food past date.
DAL-7*29 Food thermometers provided and accessible−2
Observed many coolers missing thermometers
DAL-8*32 Equipment has cracks and corners−2
Observed cracked/broken food containers.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops. Observed scoop handles in food products. Observed ladle in soup in WIC.
DAL-10*41 Food storage containers, identified with common name of food.−2
Label all dry ingredient containers.
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty walls, floor, door
DAL-12*45 Premises shall be maintained in good repair−2
Seal stainless equipment in dish area to wall. Repair baseboards.
DAL-13*47 Handwashing signage−2
Provide hand wash sign at all hand sinks

Base deductions−41 pts

May 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine 140 degrees F.

Basic (5)

−10 pts

DAL-2*29 Food thermometers provided and accessible−2
Provide thermometers in all RIC's
DAL-3*38 Thawing. under running water criteria−2
Thaw in cool running water
DAL-4*41 Food storage containers, identified with common name of food.−2
Label vinegar bottle
DAL-5*45 Premises shall be maintained in good repair−2
Repair leak in ceiling
DAL-6*47 Handwashing signage−2
Provide hand wash sign at hand sink.

Base deductions−15 pts

Oct 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
Observed cheese 48.3 degrees F, sour cream 48.7 degrees F
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish and meat over RTE food
DAL-3*10 Clean Sight and Touch−5
Observed dirty insid of RIC's, dirty can opener blade.
DAL-4*18 Toxic items labeling-non original container−5
Label spray bottles

Basic (6)

−12 pts

DAL-5*22 Handlers-Certificate Not On Site−2
Obtain food handler cards for all food handlers. Observed expired.
DAL-6*29 Food thermometers provided and accessible−2
Provide thermometers for all RIC's that hold TCS food.
DAL-7*39 Equipment in good repair and proper adjustment.−2
Observed several broken and cracked food containers. Observed several torn gaskets on RIC's. Dish washer thermometer is broken.
DAL-8*40 Reuse of single service articles−2
Observed sour cream containers re-used to store other foods.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed rice spilled on floor, outside of food containers dirty, walls dirty near floor, ceiling dirty near vent.
DAL-10*45 Premises shall be maintained in good repair−2
Observed damaged ceiling tiles and damaged coulk around hand sink. Hand sink is bent.

Base deductions−32 pts

Apr 19

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*41 Food storage containers, identified with common name of food.−2

Base deductions−13 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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