What is Gas Monkey Grill's health inspection score?

Gas Monkey Grill has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gas Monkey Grill last inspected?

Gas Monkey Grill was last inspected on April 6, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gas Monkey Grill have?

Gas Monkey Grill has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gas Monkey Grill safe to eat at?

Gas Monkey Grill has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Gas Monkey Grill

Name: Gas Monkey Grill
Address: 10261 TECHNOLOGY BLVD E, Dallas, 75220
Rating: 52

10261 TECHNOLOGY BLVD E, Dallas

Data may be outdated — inspected 4/6/2021

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0Fair

Northwest Dallas

Ranked #265 of 430 in Northwest Dallas

Stable

7 inspections

Last: Apr 6, 2021

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

61 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

0 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

10261 TECHNOLOGY BLVD E, Dallas, TX 75220

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Violation Timeline

Oct 2018

1 inspections

3 intermediate

2 basic

Oct

Apr 2019

1 inspections

5 intermediate

1 basic

Oct 2019

1 inspections

1 intermediate

11 basic

Oct

Nov 2019

1 inspections

3 intermediate

8 basic

Apr 2020

1 inspections

1 intermediate

3 basic

Apr

Oct 2020

1 inspections

3 intermediate

3 basic

Apr 2021

1 inspections

2 intermediate

6 basic

Apr

Inspection History

7 records on file

7 Routine

Apr 21

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
WINGS 44'F, BACON 44'F, FROM WALK IN COOLER, SALMON 44'F FROM REACH IN COOLER.
DAL-8*20 Grease Trap Tickets−5
CLEAN GREASE TRAP EVERY 90 DAYS.

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
1)REPAIR HOT WATER SIDE OF FAUCET FROM COOK LINE HAND SINK. 2)REPLACE MISSING INTERIOR PANEL FROM COOK LINE COOLER , NEXT TO DEEP FRYER.
DAL-3*34 Outer openings:closed,tight-fitting windows−2
SEAL BOTTOM OF BACK DOOR
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE EMPLOYEE BEVERAGE AWAY FORM FOOD PREP. TABLE.
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN "A copy of the most recent establishment inspection report is available upon request ."
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
FEW ITEMS WITHOUT DATE, DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-7*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION. For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

Base deductions−22 pts

Oct 20

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CHICKEN 51'F, TURKEY 51'F, CHEESE CAKE 50'F
DAL-2*10 Clean Sight and Touch−5
ICE MACHINE , SINK, CUTTING BOARDS
DAL-5*14 Gloves single use−5
AFTER TOUCHING PERSONAL PHONE.

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINKING IN THE LINE

Base deductions−21 pts

Apr 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
ICE MACHINE , CAN OPENER

Basic (3)

−6 pts

DAL-2*39 Keep utensils handles upright or protected−2
ICE SCOOP
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−11 pts

Nov 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer at 0 ppm
DAL-3*14 When to wash hands before donning new gloves−5
employees did not wash hands before putting gloves
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw hamburgers above vegetables

Basic (8)

−16 pts

DAL-1*47 Other Violations−2
chocking poster
DAL-4*39 Cutting surfaces.−2
cutting boards need to be resurfaced
DAL-5*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-6*29 Mechanical holding unit, thermometer location−2
need thermometer in coolers
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
clean floors, ceiling
DAL-9*34 Pest control-routine inspections for−2
observed fruit flies
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
need procedure for bodily fluid cleaup or kit
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed mold on ice for human consumption, squeeze bottle stored above lettuce (ranch)

Base deductions−31 pts

Oct 19

Routine InspectionScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
DISHES NOT PROPERLY SANITIZED, CLEAN ICE MACHINES

Basic (11)

−22 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL RTE FOOD, DISPOSE EXPIRED FOOD.
DAL-3*31 Handwashing lavatory - used for other purpose−2
SIGNAGE "HAND WASH SINK ONLY" ON EVERY HANDSINK.
DAL-4*26 Advisory-"consuming raw or undercooked#" text−2
CONSUMER ADVISORY ON MENU FOR UNDERCOOKED BURGERS.
DAL-5*33 Warewashing manufacturer's operating instuctions−2
recalibrate or prime dishwasher.
DAL-6*39 Equipment in good repair and proper adjustment.−2
air gap under back door, flies observed.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks.
DAL-8*36 Cloths in-use for wiping between uses stored−2
STORE WIPING CLOTHES IN SANITIZER BUCKET
DAL-9*34 Pest Control−2
OBSERVED FLIES.
DAL-10*41 Food storage containers, identified with common name of food.−2
LABEL BULK CONTAINERS.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS AND WALLS
DAL-12*45 Premises shall be maintained in good repair−2
BROKEN TILES.

Base deductions−27 pts

Apr 19

Routine InspectionScore: 84

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Rim dented can goods
DAL-2*03 Food products not maintained at 135øF or above−5
Glaze with cooked onions held at 69.6 degrees - next to the steam table Cooked meat held at 109.6 degrees - steam table
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Pico de Gallo held at 47.8 degrees - top of the point of usage refrigerator
DAL-4*14 When to wash hands after handling soiled equip/utensil−5
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Ribs cooling without a tefrigeration source at 84.1 degrees

Basic (1)

−2 pts

DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−27 pts

Oct 18

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Grill area - cut tomatoes held on the bottom shelf at 54.0 degrees
DAL-2*14 When to wash hands before donning new gloves−5
Observed employee wash hand with gloves still on Observed emplyee dooning gloves without washing hands
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
I Phone cord in the food products on the hot hold line

Basic (2)

−4 pts

DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Pit room
DAL-4*31 Handwashing lavatory - accessible−2
Meat room and dish room

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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