What is Eno's Pizza Tavern's health inspection score?

Eno's Pizza Tavern has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eno's Pizza Tavern last inspected?

Eno's Pizza Tavern was last inspected on December 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eno's Pizza Tavern have?

Eno's Pizza Tavern has 49 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eno's Pizza Tavern safe to eat at?

Eno's Pizza Tavern has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Eno's Pizza Tavern

Name: Eno's Pizza Tavern
Address: 407 N BISHOP AVE STE #101, Dallas, 75208
Rating: 66

407 N BISHOP AVE STE #101, Dallas

Data may be outdated — inspected 12/27/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Oak Cliff

Ranked #112 of 400 in Oak Cliff

Improving

8 inspections

Last: Dec 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.1

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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 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

407 N BISHOP AVE STE #101, Dallas, TX 75208

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2018

1 inspections

2 intermediate

1 basic

Nov

Jun 2019

1 inspections

3 intermediate

4 basic

Dec 2019

1 inspections

3 intermediate

6 basic

Dec

Jun 2020

1 inspections

4 intermediate

5 basic

Apr 2022

1 inspections

4 intermediate

7 basic

Apr

Dec 2022

1 inspections

4 basic

Jun 2023

1 inspections

1 intermediate

4 basic

Jun

Dec 2023

1 inspections

1 basic

Inspection History

8 records on file

8 Routine

Dec 23

Routine InspectionLatestScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*32 Damaged Equipment−2
spatula damaged and needs to be replaced

Base deductions−2 pts

Jun 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*19 Water & Plumbing in good repair- per code−5

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-4*32 Damaged Equipment−2
DAL-5*31 Handwashing lavatory - used for other purpose−2

Base deductions−13 pts

Dec 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
clean vent a hood filters to remove dust
DAL-2*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
properly store wet wiping towels when not in use
DAL-3*39 Cutting surfaces.−2
replace worn cutting boards when not used
DAL-4*22 Accredited food handler certificate - 60 days−2
all food handlers must be trained in food safety

Base deductions−8 pts

Apr 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS IN WIC
DAL-9*18 Toxic items stored above food/utensils−5
CHEMICAL STORED ABOVE RTE FOODS ITEMS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 47*F,HAM 47*F, DRESSING 53*F,

Basic (7)

−14 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
FAILURE TO DISCARD EXPIRED FOOD ITEMS: OBSERVED DATE OF 4/5/22
DAL-3*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE AND PLATES
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
OBSERVED FOOD PREPARATION, DIRTY DISHES, AND THAWING FOOD ITEMS IN 3 COMP SINK AT THE SAME TIME
DAL-5*38 Thawing. under running water criteria−2
OBSERVED FOOD ITEMS STORED IN STANDING WATER
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINKING IN KITCHEN
DAL-11*39 Store all equipment & utensil covered or inverted−2
INVERT ALL

Base deductions−34 pts

Jun 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
CHEESE 46*F, 44*F
DAL-4*18 Toxic items stored above food/utensils−5
CHEMICAL STORED ABOVE UTENSILS
DAL-7*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-9*06 Discard if TCS is in container w/ no date or day−5
OBSERVED COOKED PASTA WITH NO DATE MARKING

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
FAILURE TO REMOVE EXPIRED FOOD ITEMS
DAL-5*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE, UNDER EQUIPMENT, AND ON PLATES
DAL-6*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−30 pts

Dec 19

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 45*F, PIZZA SAUCE 54*F ON PREP TABLE
DAL-4*18 Toxic items storage adjacent to food/utensils−5
TOXIC ITEM STORED NEXT TO SINGLE SERVICE
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA
DAL-5*47 Handwashing signage−2
PROVIDE IN KITCHEN
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-8*39 Store equipment & utensils - avoid contamination−2
DIRTY GLASSES STORED WITH CLEAN GLASSRS
DAL-9*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE

Base deductions−27 pts

Jun 19

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*18 Chemical sanitizer generated onsite, device criteria−5
10 ppm Chlorine concentration at dish washing machine must be have 50 ppm Chlorine concentration at dish washing machine
DAL-3*10 Equipment and Utensils Cleaning-contamination−5
food debris ,soils accumulations and stagnant water inside all cooler units on all areas must be clean inside and outside all cooler units to avoid cross contamination or when contamination is observed during operational hours
DAL-7*10 A chemical sanitizer used: contact times criteria−5
zero chemical concentration sanitizer bucket must be have proper concentration of sanitizing solution 50 ppm Chlorine concentration to avoid cross contamination

Basic (4)

−8 pts

DAL-1*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
external WI cooler missing wire mesh panels protection must be have proper protection to avoid pest harboring and cross contamination by non authorized employees
DAL-4*39 Equipment in good repair and proper adjustment.−2
seals gaskets broken at bar area cooler units must be repair to proper condition cooler units at kitchen area racks or shelves rust and oxidize must be replace or repair to proper condition
DAL-5*45 Premises shall be maintained in good repair−2
missing external protection at WI cooler unit must be replace or repair wire mesh panels to proper condition ceiling peeling material off at dish washing area inside kitchen must be repair or replace to proper condition
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level inside bar area sanitizer buckets must be 6 inches out the floor level on all areas

Base deductions−23 pts

Nov 18

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
DAL-2*13 Discharges from the Eyes, Nose, a3nd Mouth−5

Basic (1)

−2 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2

Base deductions−12 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants