What is Hickory House Bbq's health inspection score?

Hickory House Bbq has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hickory House Bbq last inspected?

Hickory House Bbq was last inspected on December 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hickory House Bbq have?

Hickory House Bbq has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hickory House Bbq safe to eat at?

Hickory House Bbq has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hickory House Bbq

Name: Hickory House Bbq
Address: 600 S RIVERFRONT BLVD #A, Dallas, 75207
Rating: 41

600 S RIVERFRONT BLVD #A, Dallas

Data may be outdated — inspected 12/23/2023

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0Poor

Design District

Ranked #352 of 418 in Design District

Declining

10 inspections

Last: Dec 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

28 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

Other violation

Regulatory compliance issue

17x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

600 S RIVERFRONT BLVD #A, Dallas, TX 75207

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Violation Timeline

Dec 2018

1 inspections

1 intermediate

5 basic

Dec

Aug 2019

1 inspections

4 intermediate

6 basic

Jan 2020

1 inspections

5 intermediate

6 basic

Jan

Aug 2020

1 inspections

5 intermediate

3 basic

Mar 2021

1 inspections

3 intermediate

5 basic

Mar

Sep 2021

1 inspections

3 intermediate

7 basic

Mar 2022

1 inspections

3 intermediate

7 basic

Mar

Oct 2022

1 inspections

3 intermediate

7 basic

Apr 2023

1 inspections

6 basic

Apr

Dec 2023

1 inspections

3 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Machine vending--Cold Hold (41øF/45øF or below) criteria−5
DICED TOMATOES / CUT LETTUCE OBSERVED AT 57F- MUST BE MAINTAINED AT 41F/ BELOW
DAL-2*03 Food products not maintained at 135øF or above−5
HOT FOOD MUST BE MAINTAINED AT 135F HOT FOOD ON SERVING LINE OBSERVED AT 120F /LOWER
DAL-3*15 Bare hands contact with ready-to-eat foods−5
OBSERVED FOOD STAFF OBSERVED HANDING

Basic (6)

−12 pts

DAL-4*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS AT HAND SINK - COOK LINE
DAL-5*34 Pest Control−2
OBSERVED FLIES THROUGHOUT
DAL-6*39 Equipment and Utensils Storage−2
DO NOT STORE KNIFES BETWEEN EQUIPMENT ALLOW CLEAN DISHES TO AIR DRY
DAL-7*40 Handle & dispense of cleaned utensils, single-use−2
INVERT SINGLE SERVICE ITEMS ( TO GO CONTAINERS)
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DRY STORAGE SHELVING ,FLOORS, AND EXTERIOR OF ALL EQUIPMENT
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR M3 RIC - OBSERVED IN GOOD REPAIR REPAIR LEAK AT FAUCET OF 3 COMP SINK

Base deductions−27 pts

Apr 23

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
fan covers inside wic observed with dust accumulation
DAL-2*39 Store equipment & utensils - avoid contamination−2
observed ice scoop stored on top of ice machine
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food inside wic
DAL-4*22 Accredited food handler certificate - 60 days−2
provide food handler certificates for all employees not manager certificate
DAL-5*45 Drying Mops-air dry−2
dispose of mop water and hang mop when not in use
DAL-6*32 Equipment and Utensils Durability and Strength−2
remove black bag shelf liner under cutting boar prep table

Base deductions−12 pts

Oct 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the WIC, ric, rif
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow to wrap the bacon
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to sauce container

Basic (7)

−14 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers
DAL-4*42 Nonfood-contact surfaces material−2
No towel allow under and containers
DAL-5*34 Pest Control−2
Observed flies in the prep area
DAL-6*32 Damaged Equipment−2
Fix/repair the damaged handle of RIC and RIF
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-10*45Floor, wall, ceiling - Exposed material−2
Fix the broken tiles on the ceiling

Base deductions−29 pts

Mar 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
Provide cleaning for the prep area, coolers,
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat store next to cabbage raw eggs store next to coffee mate and ham
DAL-10*03 Food products not maintained at 135øF or above−5
sausage 85'f, brisket 110'f

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*47 Handler-Certificate Not on site−2
DAL-4*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back doors
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the entire kitchen
DAL-6*32 Damaged Equipment−2
Replace the damaged cutting board
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers in the cooler
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coole s

Base deductions−29 pts

Sep 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
tomato 58'f, tomato 52'f
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for the wic, coolers
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to lettuce raw eggs store next to rte

Basic (7)

−14 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for the food containers in the cooler
DAL-3*42 Nonfood-contact surfaces material−2
no towel, no paper towel allow under the togo cup
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open cup of soda in the prep area
DAL-6*47 Handler-Certificate Not on site−2
DAL-8*34 Outer openings:closing holes, gaps−2
observed side door is open
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the WIC

Base deductions−29 pts

Mar 21

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store with produce raw chicken store with dressing
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the coolers,
DAL-8*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in wic, cooler
DAL-4*32 Damaged Equipment−2
fix the damaged handle of ric
DAL-5*42 Nonfood-contact surfaces material−2
no towel allow under the equipment
DAL-6*31 Handwashing lavatory - used for other purpose−2
DAL-7*32 Approved Food Contact Equip.−2
the oven must be commercial approval

Base deductions−25 pts

Aug 20

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tomato 55'f, cheese 55'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above milk and sausages
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the prep area, wic, coolers
DAL-4*20 Grease Trap Tickets−5
DAL-5*19 Water & Plumbing in good repair- per code−5
leaking under the hand sink

Basic (3)

−6 pts

DAL-6*22 PIC to ensure no unapproved indiv in food prep are−2
employee who working with the food must have food handler card
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers, wic
DAL-8*34 Pest Control−2
observed flies in the kitchen

Base deductions−31 pts

Jan 20

Routine InspectionScore: 76

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw egg 69'f
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed cooke meat put directly on towel
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs, raw meats above butter, bbq sauces
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the ref
DAL-11*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee eating candy in prep area
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−37 pts

Aug 19

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RIBS @ 53 F HAM @ 54 F
DAL-2*10 Clean Sight and Touch−5
FOOD DEBRIS ON CLEAN DISHES
DAL-3*18 Use toxic according to manufacturer direction−5
NO USE OF "RESIDENTIAL USE ONLY" PESTICIDES
DAL-4*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-5*21 RFSM - Not On Site−2
RFSM EXPIRED
DAL-6*34 Pest Control−2
FLY IN WALK IN COOLER
DAL-7*35 Hair Restraints effective−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS MUST BE STORED INSIDE OF SANITIZER SOLUTION
DAL-9*40 Reuse of single service articles−2
NO REUSE OF SOUR CREAM CONTAINER
DAL-10*42 Dirty nonfood contact surfaces−2
CLEAN SHELF IN WALK IN COOLER

Base deductions−32 pts

Dec 18

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored adjacent to raw eggs in the ric; raw chicken stored on the second shelf inside the ric

Basic (5)

−10 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-3*45Floor, wall, ceiling - Exposed material−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*35 Hair Restraints effective−2
DAL-6*41 Food storage containers, identified with common name of food.−2

Base deductions−15 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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