What is Fadi's Mediterranean Grill's health inspection score?

Fadi's Mediterranean Grill has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fadi's Mediterranean Grill last inspected?

Fadi's Mediterranean Grill was last inspected on February 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fadi's Mediterranean Grill have?

Fadi's Mediterranean Grill has 112 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fadi's Mediterranean Grill safe to eat at?

Fadi's Mediterranean Grill has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fadi's Mediterranean Grill

Name: Fadi's Mediterranean Grill
Address: 3001 KNOX ST #110, Dallas, 75205
Rating: 60

3001 KNOX ST #110, Dallas

Data may be outdated — inspected 2/7/2023

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0Fair

Highland Park

Ranked #30 of 65 in Highland Park

Declining

10 inspections

Last: Feb 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

39 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

21x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-10 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

3001 KNOX ST #110, Dallas, TX 75205

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

6 basic

Nov

Jun 2019

1 inspections

7 intermediate

6 basic

Jul 2019

1 inspections

2 intermediate

12 basic

Jul

Aug 2019

1 inspections

3 intermediate

8 basic

Feb 2020

1 inspections

5 intermediate

10 basic

Feb

Jun 2020

1 inspections

5 intermediate

10 basic

Jul 2020

1 inspections

3 intermediate

5 basic

Jul

Jul 2021

1 inspections

5 intermediate

9 basic

Aug 2022

1 inspections

2 intermediate

3 basic

Aug

Feb 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 23

Routine InspectionLatestScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans in storage. Observed floor mat stored over food.
DAL-2*10 Clean Sight and Touch−5
Observed dirty shelving and fan covers in WIC. Observed dirty can opener blade.

Basic (6)

−12 pts

DAL-3*34 Insect control devices-not over food/food prep−2
Observed fly traps over food and prep areas.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers in WIC and ceiling.
DAL-5*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety−2
Observed [beef] thawing at room temperature.
DAL-6*43 Light bulbs, light shields provided−2
Missing light shields.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty flooring and shelves.

Base deductions−22 pts

Aug 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Cool product using smaller pans
DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine

Basic (3)

−6 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
Use proper cooling method
DAL-4*42 Dirty nonfood contact surfaces−2
Clean water off floor
DAL-5*45 Premises shall be maintained in good repair−2
Fix tiles as needed and fix ice machine door

Base deductions−16 pts

Jul 21

Routine InspectionScore: 73

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-3*06 Time as PHC:provide written procedures on site−5
IMPROPER / MISSING DOCUMENTATION
DAL-5*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP AT 3 COMP SINK
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS & LACK OF HAND WASHING
DAL-12*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN ALL
DAL-14*03 Food products not maintained at 135øF or above−5
CHICKEN 134. & 128.2

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-4*32 Damaged Equipment−2
REMOVE / REPLACE DAMAGE AND NON WORKING EQUIPMENT ICE MACHINE & RIC( S) REPLACE GASKETS
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
CLOSE ALL HOLES & GAPS
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS IN PREP AREA ON EQUIPMENT
DAL-9*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO STORE DIRTY DISHES
DAL-10*39 Keep utensils handles upright or protected−2
PROVIDE A SCOOP WITH A HANDLE
DAL-11*45Floor, wall, ceiling - Exposed material−2
REMOVE EXPOSE WOOD UNDER PREP TABLE FOR STORAGE OF FOOD
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION OF FLIES

Base deductions−43 pts

Jul 20

Follow-up InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items stored above food/utensils−5
OBSERVED TOXICS STORED ABOVE FOOD
DAL-3*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD
DAL-6*03 Food products not maintained at 135øF or above−5
CHICKEN 109.OfF

Basic (5)

−10 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*34 Outer openings:closing holes, gaps−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-8*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF

Base deductions−25 pts

Jun 20

Follow-up InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-5*20 Grease Trap Tickets−5
FAILURE TO PROVIDE CURRENT RECORDS
DAL-8*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
DAL-10*02 Cold Hold (41øF/45øF or below)−5
C. SALAD 56.4 , P. SALAD 61.5 , C. SALAD 49.6
DAL-13*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD
DAL-14*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAPS

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
CONTAINER OF SUGAR STORED UNDER TWO COMP SINK WITH WATER IN THE SUGAR
DAL-3*31 Handwashing lavatory - used for other purpose−2
PREPPING COOKED RICE IN HAND SINK
DAL-4*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS AT ALL HAND SINK
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, FLOORS & DOORS IN KITCHEN
DAL-7*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS IN PREP AREA ( OPEN CONTAINERS)
DAL-11*32 Damaged Equipment−2
REPAIR / REMOVE ALL NON-WORKING EQUIPMENT & REMOVE BUILD -UP FROM CAN OPENER
DAL-12*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-15*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS

Base deductions−45 pts

Feb 20

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP EVERYTHING
DAL-5*20 Conveying Sewage−5
DRAIN BACKING UP KITCHEN
DAL-6*02 Cold Hold (41øF/45øF or below)−5
pasta 55.0, beats 59.5, c.salad 58.5
DAL-10*03 Food products not maintained at 135øF or above−5
c. potatoes 105.7F
DAL-12*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP AT FLOOR SINK

Basic (10)

−20 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-2*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-3*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & HOLES
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD STORED ABOVE WITH FOOD AND DRINKING A SODA WHILE PREPPING
DAL-8*32 CIP-Cleanability−2
CLEAN OPENER- REMOVE BUILD-UP
DAL-9*47 Other Violations−2
LABEL 3 COMP SINK
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, GASKETS & REMOVE DUST FROM CEILING OVER PREP AREA
DAL-13*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-14*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-15*45 Location of lockers−2
PROVIDE LOCKERS FOR PERSONAL ITEMS

Base deductions−45 pts

Aug 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temps are above 41F.
DAL-2*15 Limit bare hand contact with all other foods−5
Observed employee making RTE w/o gloves.
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leaky pipe.

Basic (8)

−16 pts

DAL-4*31 Individual, disposable towels−2
No paper towels at the hand sink.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Replace rusty shelves at the hand sink.
DAL-6*34 Pest Control−2
Observed flies.
DAL-7*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Cover all food products in the WIC.
DAL-8*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label all bulk items.
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty non food contact surfaces, leaking due to A/C.
DAL-10*45Floor, wall, ceiling - Exposed material−2
Holes in the ceiling (exposed material)
DAL-11*47 Other Violations−2
Notification of health report signage indicating current report available.

Base deductions−31 pts

Jul 19

Routine InspectionScore: 79

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Food temps are above 41F (please see measured observations).
DAL-2*11Food Donations - Damaged foods−5
Found dented cans.

Basic (12)

−24 pts

DAL-10*43 Light bulbs, light shields provided−2
Replace broken light shields 3 missing and 1 light bulb is out in the kitchen area.
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
Missing ceiling tiles, holes in the ceiling, and holes in the wall by the dish area.
DAL-12*46 Covered waste receptacle for women's restroom−2
Please provide covered trashcan with lids for women's waste.
DAL-13*47 Other Violations−2
Missing current health inspection report signage.
DAL-14*34 Pest Control−2
Flies and fruit flies observed.
DAL-3*27 Cooling method, criteria - smaller portions−2
Equipment on serving line was not cooling the food, suggested smaller portion and ice to cool to correct temp.
DAL-4*31 No soap at handsink−2
No trashcan was provided or within distance for paper towels.
DAL-5*32 Equipment and Utensils Durability and Strength−2
Broken door gaskets allow for air to escape, ice machine is completely missing the lids (flies observed).
DAL-6*36 Cloths in-use for wiping between uses stored−2
Damp towels must always be in the sanitizing bucket.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food shall be 6 inches off the ground, food observed on the floor of the walk-in cooler and walk-in freezer.
DAL-8*39 Equipment and Utensils Storage−2
Utensils must be stored 6 inches from the ground and the ceiling.
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty trays that house the food, clean dirty ceiling tiles and intake vents. (heavily soiled)

Base deductions−34 pts

Jun 19

Routine InspectionScore: 70

7 Med6 Basic

13 total

53/100inspection score

−47 pts

Intermediate (7)

−35 pts

DAL-1*09 Food on display shall be protected from contamination−5
Missing sneeze guards
DAL-3*19 One Inch Air Gap−5
Preparation hand sink faucet bent and below the flood level rim of the sink
DAL-4*10 Clean Sight and Touch−5
Mold inside the ice maker Pans encrusted with burn on grease
DAL-6*20 Grease Trap Tickets−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Raw meat held in the point of usage refrigerator at 60.2 degrees Babagonush held at 67.7 degrees Cut lettuce salad held at 69.4 degrees Meat pastries held at 80.1 degrees
DAL-9*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
Lady on the serving line observed drinking in the food serving area then proceded in food serive duites wothout washing her hands Baker observed drinking a beverage then went to food preparation without washing his hands The dishwasher was observed unloading clean dishes with soiled hands
DAL-10*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Canned red peppers held on a shelf at 74.6 degrees

Basic (6)

−12 pts

DAL-2*43 Light bulbs, light shields provided−2
DAL-5*21 RFSM - Not On Site−2
DAL-8*32 Approved Food Contact Equip.−2
Wood used for the bread needs to be hard maple or equivalent
DAL-11*47 RFSM Certificate - Not Display−2
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-13*35 Hair Restraints effective−2
Beard nets missing

Base deductions−47 pts

Nov 18

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
2 DENTED CANS
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-3*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-6*34 Outer openings:closing holes, gaps−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*42 Ventilation hood systems−2

Base deductions−27 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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