What is H&g Supply's health inspection score?

H&g Supply has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was H&g Supply last inspected?

H&g Supply was last inspected on August 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does H&g Supply have?

H&g Supply has 44 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is H&g Supply safe to eat at?

H&g Supply has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

H&g Supply

Name: H&g Supply
Address: 2008 GREENVILLE AVE, Dallas, 75206
Rating: 58

2008 GREENVILLE AVE, Dallas

Data may be outdated — inspected 8/23/2023

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0Fair

Greenville

Ranked #273 of 472 in Greenville

Stable

8 inspections

Last: Aug 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 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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2008 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

May 2019

1 inspections

3 intermediate

1 basic

May

Jan 2020

1 inspections

3 intermediate

6 basic

Dec 2020

1 inspections

1 intermediate

4 basic

Dec

May 2021

1 inspections

2 intermediate

8 basic

Dec 2021

1 inspections

1 intermediate

4 basic

Dec

Jun 2022

1 inspections

1 intermediate

2 basic

Dec 2022

1 inspections

1 intermediate

2 basic

Dec

Aug 2023

1 inspections

1 intermediate

4 basic

Inspection History

8 records on file

8 Routine

Aug 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

Basic (4)

−8 pts

DAL-2*30 Does Establishment have a current valid permit posted?−2
POST CITY FOOD ESTABLISHMENT HEALTH PERMIT IN PUBLIC VIEW
DAL-3*40 Handle & dispense of cleaned utensils, single-use−2
MAINTAIN COFFEE FILTERS IN PLASTIC BAG WHEN NOT IN USE
DAL-4*45 Premises shall be maintained in good repair−2
REPLACE CRACKED / BROKEN FLOOR TILE WHERE NEEDED
DAL-5*47 Handwashing signage−2
PROVIDE DESIGNATED HAND SINK SIGNS

Base deductions−13 pts

Dec 22

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
No bare hand contact with RTE food

Basic (2)

−4 pts

DAL-2*33 Warewashing machines auto. dispense detergents−2
Replace Cl on dish machine
DAL-3*31 Handwashing lavatory - accessible−2
Make hand sink accessible at all times

Base deductions−9 pts

Jun 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Hummus found at 55'f, Keep at 41'f or lower

Basic (2)

−4 pts

DAL-2*29 Air, water, pressure / temperature devices−2
Provide thermometer for all coolers
DAL-3*34 Pest control-routine inspections for−2
Flies observed

Base deductions−9 pts

Dec 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Do not store eggs over RTE food

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink for any other purpose
DAL-3*39 Store all equipment & utensil covered or inverted−2
Store plates inverted
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Do not store hand tools on dishes
DAL-5*42 Dirty nonfood contact surfaces−2
Clean floor of WIC

Base deductions−13 pts

May 21

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Sliced tomato observed at 56 Degrees F: Maintain less product on line to not exceed 41 Degrees F due to product overload.
DAL-3*10 Clean Sight and Touch−5
Can opener observed with product accumulation.

Basic (8)

−16 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside WIC: Observed black beans and cauliflower uncovered.
DAL-4*39 Cutting surfaces.−2
Resurface or replace damaged cutting boards.
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the clean up of bodily fluids and or biohazard spill kit.
DAL-6*31 No soap at handsink−2
Provide handsink sign and soap for handsink at bar.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open employee beverages observed on back prep table.
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Store sanitizer buckets off the floor.
DAL-9*39 Keep utensils handles upright or protected−2
Store clean utensils with handles facing the same direction.
DAL-10*45 Floor& wall junctures- coved & sealed−2
Seal handsink to wall properly.

Base deductions−26 pts

Dec 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
DIRTY INTERIOR OF ICE MACHINE

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
TOWELS STORE ON PREP SURFACES
DAL-2*29 Sanitizing solutions, testing devices−2
NO TEST STRIP
DAL-3*32 Maintain in Good Repair−2
COOLER NOT IN GOOD REPAIR
DAL-4*42 Nonfood-contact surfaces material−2
RUSTED SHELF IN WIC

Base deductions−13 pts

Jan 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*15 Contact RTE Products w/ Bare Hands−5
NO BARE HAND CONTACT
DAL-7*02 Cold Hold (41øF/45øF or below)−5
CONDIMENTS BY HAND SINK 52 DEGREE F, IF USING ICE FILL TO TOP
DAL-8*03 Food products not maintained at 135øF or above−5
SWEET POTATO HASH 106 DEGREE RECOMMEND TIME HEALTH CONTROL

Basic (6)

−12 pts

DAL-1*42 Nonfood-contact surfaces material−2
NON ABSORB MATERIAL AS LINER AT SERVER AREA
DAL-3*31 Individual, disposable towels−2
AT ALL HAND SINKS
DAL-4*47 Handwashing signage−2
AT BAR
DAL-5*39 Store all equipment & utensil covered or inverted−2
BOWLS SINGLE SERVICE ITEM, COFFEE FILTERS IN BAR AREA
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE AT SAUTE FRIDGE
DAL-9*28 Original cont. of RTE/PHF/Day1= day of opening−2
DISCARD ITEMS PAST 7 DAYS IN COOLER EGGPLANT 1/17

Base deductions−27 pts

May 19

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw eggs and raw chicken next to broccoli
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Employee drink buried in ice (straw, lid, cab) at bar ice used for customers

Basic (1)

−2 pts

DAL-3*39 Store equipment & utensils in a clean, dry place−2
Knife stored between equipment

Base deductions−17 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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