What is Ferris Backyard And Bbq's health inspection score?

Ferris Backyard And Bbq has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ferris Backyard And Bbq last inspected?

Ferris Backyard And Bbq was last inspected on May 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ferris Backyard And Bbq have?

Ferris Backyard And Bbq has 90 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ferris Backyard And Bbq safe to eat at?

Ferris Backyard And Bbq has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ferris Backyard And Bbq

Name: Ferris Backyard And Bbq
Address: 1950 MARKET CENTER BLVD, Dallas, 75207
Rating: 40

1950 MARKET CENTER BLVD, Dallas

Data may be outdated — inspected 5/25/2023

▲Improving

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0Poor

Design District

Ranked #355 of 418 in Design District

Improving

10 inspections

Last: May 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

1950 MARKET CENTER BLVD, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

2 basic

Feb

Aug 2019

1 inspections

1 intermediate

8 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Jul 2020

1 inspections

2 intermediate

5 basic

Jan 2021

1 inspections

2 intermediate

6 basic

Jan

Jul 2021

1 inspections

3 intermediate

7 basic

Mar 2022

1 inspections

3 intermediate

6 basic

Mar

Oct 2022

1 inspections

5 intermediate

9 basic

Nov 2022

1 inspections

2 intermediate

8 basic

Nov

May 2023

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

May 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
label all food squeeze bottles

Basic (7)

−14 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
observed gnats around hand sink near office
DAL-3*43 Light bulbs, light shields provided−2
replace blown out light vent system
DAL-4*42 Dirty nonfood contact surfaces−2
clean exterior of all equipent. observed vent hood filters not cleaned. clean exterior food containers throughout the kitchen area and exterior bulk bins
DAL-5*24 Food Labeling- with common name of the food−2
label all food squeeze bottles
DAL-6*39 Store equipment & utensils in a clean, dry place−2
store clean equipment off the floor, invert them
DAL-7*45 Drying Mops-air dry−2
hang wet mop to dry
DAL-8*21 RFSM - Not On Site−2
rfsm not onsite

Base deductions−19 pts

Nov 22

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*19 Backflow prevention device - air gap−5
Keep the pipe drain above floor 1 in
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the coolers,

Basic (8)

−16 pts

DAL-1*32 Damaged Equipment−2
replace the damaged gasket
DAL-2*34 Pest Control−2
Observed flies in prep area
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-5*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-6*39 Keep utensils handles upright or protected−2
the the scoop handle of cole slaw upright
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor
DAL-10*32 Can openers-cleanability−2
Provide cleaning for the can opener

Base deductions−26 pts

Oct 22

Routine InspectionScore: 73

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed a lot of flies in prep area
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for all coolers, freezers, prep area
DAL-8*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-9*02 Cold Hold (41øF/45øF or below)−5
cole slaw 49'f cheese: 53'f
DAL-13*03 Food products not maintained at 135øF or above−5
Brisket 120'f

Basic (9)

−18 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the entire kitchet
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover/lid for all food containers
DAL-4*34 Outer openings:closing holes, gaps−2
Seal open gaps for all the doors
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed open cup in the prep area
DAL-7*32 Damaged Equipment−2
Fix the cooler
DAL-10*36 Cloths in-use for wiping between uses stored−2
Keep towels in the sanitizer bucket between use
DAL-11*42 Nonfood-contact surfaces material−2
No towel allow under containers
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in coolers, wic
DAL-14*31 Individual, disposable towels−2
Provide paper towel for the hand sink

Base deductions−43 pts

Mar 22

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
brisket 118'f, green bean 115'f , bean 115'f
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the entire kitchen (ric, wic, prep area)
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw pork

Basic (6)

−12 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-4*34 Outer openings:closing holes, gaps−2
Seal open gaps for all windows, doors
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers
DAL-6*45Floor, wall, ceiling - Exposed material−2
Fix the broken tiles on the ceiling
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the washing area

Base deductions−27 pts

Jul 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
potato salad 49'f coleslaw : 67'f
DAL-5*14 When to wash hands before donning new gloves−5
DAL-9*10 Clean Sight and Touch−5
Provide cleaning for all coolers, prep area, utensils

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food containers
DAL-2*34 Pest control-routine inspections for−2
Provide pest control record
DAL-3*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board
DAL-6*31 Individual, disposable towels−2
DAL-7*47 Handler-Certificate Not on site−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the entire kitchen

Base deductions−29 pts

Jan 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the entire kitchen (prep area, coolers, wic...)
DAL-2*18 Prevent contamination from pesticides−5
observed flies catcher above foods, equipments and prep table

Basic (6)

−12 pts

DAL-3*47 Handler-Certificate Not on site−2
DAL-4*31 Individual, disposable towels−2
DAL-5*39 No towel dried after cleaning & sanitiziing−2
DAL-6*34 Outer openings:closing holes, gaps−2
seal open gaps for the back door
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor
DAL-8*39 Keep utensils handles upright or protected−2

Base deductions−22 pts

Jul 20

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm
DAL-2*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, wing
DAL-5*34 Pest Control−2
observed flies in the kitchen
DAL-6*42 Nonfood-contact surfaces material−2
no towel allow under the utensils
DAL-7*32 Damaged Equipment−2
observed damaged racks in wic

Base deductions−20 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cole slaw 46'f
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the freezer, coolers
DAL-3*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to utensil

Basic (7)

−14 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in cooler
DAL-6*31 No soap at handsink−2
DAL-7*32 Damaged Equipment−2
replace the racks in cooler, the boarding inside the cooler
DAL-8*34 Pest Control−2
provide pest control record
DAL-9*45Floor, wall, ceiling - Exposed material−2
leaking under the ceiling
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
all food and utensils must above floor 6 ins

Base deductions−29 pts

Aug 19

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
brown residue on ice shoot, clean and sanitize.

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean inside of reach in coolers. clean walls of frp wall.
DAL-2*31 Individual, disposable towels−2
provide paper towels at hand sinks.
DAL-3*39 Soda nozzles and ice bin clean to remove soil−2
black grime on lid and lip of ice bin.
DAL-4*32 Thermometer in good condition or discarded−2
non working thermometer for walk in cooler and reach in cooler. replace or repair.
DAL-5*45 Premises shall be maintained in good repair−2
missing tile on ceiling of kitchen.
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets on floor.
DAL-8*47 Handwashing signage−2
provide hand wash sign for all hand sinks.
DAL-9*39 Store clean utensils in a self-draining position−2
white ice bucketed upright and collecting melted waste water. inverted and store in a clean area.

Base deductions−21 pts

Feb 19

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
EMPLOYEES MUST WASH HANDS
DAL-2*11 Distressed merchandise, segregation and location−5
3 DENTED CANS - CORRECTED ONSITE (SEGREGATED)
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
SEPARATE RAW AND RTE FOODS IN COOLER

Basic (2)

−4 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK RTE FOOD IN WALK IN COOLER
DAL-5*31 No soap at handsink−2
NO SOAP AT HANDSINKS

Base deductions−19 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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