What is Guty's Cafe & Grill's health inspection score?

Guty's Cafe & 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 Guty's Cafe & Grill last inspected?

Guty's Cafe & Grill was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Guty's Cafe & Grill have?

Guty's Cafe & Grill has 57 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Guty's Cafe & Grill safe to eat at?

Guty's Cafe & 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

Guty's Cafe & Grill

Name: Guty's Cafe & Grill
Address: 735 N WESTMORELAND # #A201, Dallas, 75211
Rating: 60

735 N WESTMORELAND # #A201, Dallas

Data may be outdated — inspected 1/5/2024

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0Fair

West Dallas

Ranked #187 of 356 in West Dallas

Stable

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

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

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

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735 N WESTMORELAND # #A201, Dallas, TX 75211

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

7 basic

Mar

Sep 2019

1 inspections

3 intermediate

1 basic

Mar 2020

1 inspections

2 intermediate

8 basic

Mar

Oct 2020

1 inspections

2 intermediate

5 basic

Apr 2021

1 inspections

2 intermediate

4 basic

Apr

Dec 2021

1 inspections

2 intermediate

4 basic

Jul 2022

1 inspections

1 intermediate

2 basic

Jul

Jan 2023

1 inspections

5 basic

Jun 2023

1 inspections

4 basic

Jun

Jan 2024

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label chemical spray bottles if not original container

Basic (3)

−6 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Remove all frost build-up in freezers
DAL-3*40 Store single-service item in original package−2
Do not store single use items in bulk ingredients
DAL-4*42 Dirty nonfood contact surfaces−2
Clean reach-in coolers of all spilled products

Base deductions−11 pts

Jun 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Maintain in Good Repair−2
Replace damaged lids for bulk containers
DAL-2*34 Remove dead/trapped pests−2
Remove any dead pest
DAL-3*39 Store equipment & utensils - avoid contamination−2
Store utensils where they are not exposed to splash/other contaminates
DAL-4*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles

Base deductions−8 pts

Jan 23

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates immediately
DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark the in & out dates for food that is frozen and then thawed for use at another time
DAL-3*36 Cloths in-use for wiping between uses stored−2
Place wiping cloths in sanitizer solution between use
DAL-4*39 Store equipment & utensils - avoid contamination−2
Store utensils in place where they are not exposed to splash/contamination
DAL-5*42 Dirty nonfood contact surfaces−2
Clean interior of reach-in coolers

Base deductions−10 pts

Jul 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Sanitizer bucket concentration was too high (500 ppm Quat)

Basic (2)

−4 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors and walls of grease
DAL-3*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles

Base deductions−9 pts

Dec 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
diced and sliced tomatoes inside of prep RIC were observed at 50.3F
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
ice used for drinks observed in ice chest with build up of melted water. use proper container with proper plumbing to let melted ice water drain.

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Dirty nonfood contact surfaces−2
observed grime build up inside of freezer, and on wire storage shelves clean.
DAL-3*39 Equipment in good repair and proper adjustment.−2
prep reach in cooler not maintaining cold hold temperatures, repair or adjust temperature.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed drinks on working food contact surfaces.

Base deductions−18 pts

Apr 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Outfitter-Food Temperatures (Cold).−5
front RI cooler at 50 F at kitchen area must be replace or repair to maintain proper food temperature of 40 F or below to avoid cross contamination
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
equipment in all areas dirty with food debris and spills must be clean to avoid cross contamination shelving under working tables dirty with grease dripping and spills must be clean to avoid cross contamination

Basic (4)

−8 pts

DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling with spills, grease accumulations and soils deposits must be clean to avoid cross contamination
DAL-4*42 cleaning hermetically sealed containers of food or visible soil before opening−2
covers and lids for hermetic containers dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

Base deductions−18 pts

Oct 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
RI cooler units dirty with spills, drippings, soils and grease accumulations must be clean to avoid cross contamination
DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (5)

−10 pts

DAL-3*47 RFSM Certificate - Not Display−2
missing current RFSM certificate must be have FSM registered with the city
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with spills, drippings and grease deposits must be clean to avoid cross contamination
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-6*45 Premises shall be maintained in good repair−2
ceiling tiles with water marks and bulge must be replace or repair to proper condition
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−20 pts

Mar 20

Routine InspectionScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
front cooler unit 46 F PIC must be ensure all cooler units must hold food temperature of 40 F or below to avoid cross contamination
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (8)

−16 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-3*47 RFSM Certificate - Not Display−2
missing current RFSM certification must be have FSM registered with the city
DAL-5*24 Food Labeling- with common name of the food−2
missing labels on all food containers must be label all food containers in all areas
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas must be have sanitizer buckets at: 200-400 ppm Quat chemical concentration
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking in all food containers must be date or day mark all food containers
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas and behind equipment dirty with food debris and litter must be clean to avoid cross contamination
DAL-10*22 Handlers-Certificate Not On Site−2
missing some current food handler cards on site must be have current food handler cards on site

Base deductions−26 pts

Sep 19

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
maintain sanitizer strength in three compartment at 200ppm
DAL-2*14 Gloves single use−5
mployee's should always change glove, not wash glove and reused.
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
expired milk in wic

Basic (1)

−2 pts

DAL-3*21 RFSM - Not On Site−2

Base deductions−17 pts

Mar 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5

Basic (7)

−14 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*32 Equipment and Utensils Durability and Strength−2
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DAL-6*47 Other Violations−2
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*36 Cloths in-use for wiping between uses stored−2

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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