What is Gallo Nero Italian Bistro's health inspection score?

Gallo Nero Italian Bistro has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gallo Nero Italian Bistro last inspected?

Gallo Nero Italian Bistro was last inspected on June 11, 2019. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gallo Nero Italian Bistro have?

Gallo Nero Italian Bistro has 41 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gallo Nero Italian Bistro safe to eat at?

Gallo Nero Italian Bistro has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Gallo Nero Italian Bistro

Name: Gallo Nero Italian Bistro
Address: 1905 GREENVILLE AVE, Dallas, 75206
Rating: 36

1905 GREENVILLE AVE, Dallas

Data may be outdated — inspected 6/11/2019

▲Improving

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0Poor

Greenville

Ranked #420 of 472 in Greenville

Improving

3 inspections

Last: Jun 11, 2019

low confidence

Directions Order

Inspections

Clean Rate

13.7

Avg Violations

85 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

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 27/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (36/100) which is computed during our regular data sync.

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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1905 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Apr 2019

1 inspections

5 intermediate

10 basic

Apr

May 2019

1 inspections

6 intermediate

9 basic

Jun 2019

1 inspections

3 intermediate

8 basic

Jun

Inspection History

3 records on file

2 Follow-up1 Routine

Jun 19

Follow-up InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 sec (warning)
DAL-5*02 Cold Hold (41øF/45øF or below)−5
pasta 48.8, pasta 47.7F
DAL-9*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items

Basic (8)

−16 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean walls ( remove black substance )
DAL-3*39 Cutting surfaces.−2
resurface cutting boards
DAL-4*21 RFSM - Not On Site−2
no RFSM on duty during inspection
DAL-6*31 Individual, disposable towels−2
supply hand sinks with paper towels
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
flies
DAL-8*29 Sanitizing solutions, testing devices−2
provide test strips
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-11*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment

Base deductions−31 pts

May 19

Follow-up InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods In WIC
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw meat stored above RTE food
DAL-7*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 seconds
DAL-8*15 Contact RTE Products w/ Bare Hands−5
Bare hand contact on RTE food items
DAL-12*02 Cold Hold (41øF/45øF or below)−5
raw chicken 53.7F
DAL-15*10 Clean Sight and Touch−5

Basic (9)

−18 pts

DAL-1*43 Light bulbs, light shields provided−2
replace lighting under vent hood system
DAL-4*29 Food thermometers provided and accessible−2
Provide thermometers in RIC(s)
DAL-5*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-6*34 Outer openings:closed,tight-fitting windows−2
reseal around doors
DAL-9*35 Hair Restraints effective−2
provide hair for all employees entering the kitchen
DAL-10*38 Thawing. under running water criteria−2
improper thawing of raw chicken
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-13*42 Dirty nonfood contact surfaces−2
clean gaskets
DAL-14*21 RFSM - Not On Site−2
No RFSM on duty during inspection

Base deductions−48 pts

Apr 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Zucchini 51.4, pasta 44.F s. tomatoes43.3
DAL-4*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-5*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods
DAL-12*20 Grease Trap Tickets−5
provide grease trap records
DAL-15*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 seconds at hand sinks

Basic (10)

−20 pts

DAL-1*34 Outer openings:closed,tight-fitting windows−2
close all outer opening-observed back door open to kitchen without a hair curtain (COS)
DAL-3*22 Handlers-Certificate Not On Site−2
Certify all staff
DAL-6*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes stored on equipment
DAL-7*35 Hair Restraints effective−2
provide hair restraints
DAL-8*39 Cutting surfaces.−2
resurface cutting boards
DAL-9*47 Handwashing signage−2
provide hand washing sign at all hand sinks
DAL-10*32 CIP-Cleanability−2
clean gaskets
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
clean floors and walls (by 3 comp sink)
DAL-13*43 Light bulbs, light shields provided−2
clean light shields (warning)
DAL-14*21 RFSM - Not On Site−2
no RFSM on duty

Base deductions−45 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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