What is Hotel Crescent Court (banquets)'s health inspection score?

Hotel Crescent Court (banquets) has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hotel Crescent Court (banquets) last inspected?

Hotel Crescent Court (banquets) was last inspected on July 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hotel Crescent Court (banquets) have?

Hotel Crescent Court (banquets) has 48 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hotel Crescent Court (banquets) safe to eat at?

Hotel Crescent Court (banquets) has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hotel Crescent Court (banquets)

Name: Hotel Crescent Court (banquets)
Address: 400 CRESCENT CT, Dallas, 75201
Rating: 57

400 CRESCENT CT, Dallas

Data may be outdated — inspected 7/21/2023

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0Fair

Downtown

Ranked #730 of 1000 in Downtown

Stable

10 inspections

Last: Jul 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

35 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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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400 CRESCENT CT, Dallas, TX 75201

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

3 basic

Jan

Jul 2019

1 inspections

2 intermediate

5 basic

Jan 2020

1 inspections

1 intermediate

2 basic

Jan

Jul 2020

1 inspections

1 intermediate

1 basic

Jan 2021

1 inspections

1 basic

Jan

Aug 2021

1 inspections

3 intermediate

5 basic

Jan 2022

1 inspections

2 intermediate

5 basic

Jan

Aug 2022

1 inspections

5 basic

Dec 2022

1 inspections

6 basic

Dec

Jul 2023

1 inspections

2 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
observed opened wine bottle stored inside ice machine and soiled can opener blade (food acumulation)
DAL-2*19 Water & Plumbing in good repair- per code−5
observed loose faucet (left) and leaking faucet (right) @ 3-comp sink and fix cold knob on right faucet (not working)

Basic (1)

−2 pts

DAL-3*42 Dirty nonfood contact surfaces−2
clean dirty RIC gaskets

Base deductions−12 pts

Dec 22

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Individual, disposable towels−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover poultry products
DAL-4*42 Dirty nonfood contact surfaces−2
Clean walk in cooler floors
DAL-5*43 Ventilation hood systems, adequacy−2
DAL-6*45 Premises shall be maintained in good repair−2
Repair tiles on floor and walls

Base deductions−12 pts

Aug 22

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping food spills used for no other purpose−2
wet cloth under cutting board
DAL-2*31 No soap at handsink−2
provide soap
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves
DAL-4*45 Premises shall be maintained in good repair−2
repair damaged wall behind sinks, broken ioles, check sink for drain-too slow
DAL-5*35 Hair Restraints effective−2
employee needs to cover hair

Base deductions−10 pts

Jan 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef and tuna stored next to and above cooked foods
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket at 0ppm sanitizer

Basic (5)

−10 pts

DAL-3*31 Individual, disposable towels−2
Hand sink in kitchen next to WIC missing paper towels
DAL-4*34 Pest Control−2
Observed roach in open wall panels
DAL-5*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths left on kitchen prep counter
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed floors covered in food
DAL-7*45 Premises shall be maintained in good repair−2
Observed open wall panel with rat trap

Base deductions−20 pts

Aug 21

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine is soiled
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm
DAL-3*14 When to wash hands−5
Employee put on gloves after switching tasks without washing hands

Basic (5)

−10 pts

DAL-4*33 Sink used to wash cloths/produce or thaw food−2
Vegetables being prepped in 3 compartment sink
DAL-5*34 Pest Control−2
Flies and roaches observed
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee water bottle on prep table
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on prep table
DAL-8*45 Premises shall be maintained in good repair−2
Soiled floor drains and missing ceiling tiles

Base deductions−25 pts

Jan 21

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
can not have cloth under cutting board- get cutting board mats

Base deductions−2 pts

Jul 20

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CHILLER

Basic (1)

−2 pts

DAL-2*21 RFSM - Not On Site−2

Base deductions−7 pts

Jan 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
rae eggs over pasteurized and cooked eggs

Basic (2)

−4 pts

DAL-2*45 Premises shall be maintained in good repair−2
exposed ceiling tiles broken or damaged Chipping paint
DAL-3*42 Nonfood-contact surfaces material−2
wrong type of ceiling type in production area- must ne non absorbent and easily cleaned

Base deductions−9 pts

Jul 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
PROVIDE ADEQUATE COLD WATER AT HAND SINK- SERVICE ORDER
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN WINGS STORED ON CART ABOVE SHRIMP

Basic (5)

−10 pts

DAL-1*33 Warewash - Wash cycle temp. of multitank, conveyor,−2
DISHWASHER- SERVICE ORDER
DAL-3*45 Premises shall be maintained in good repair−2
REPLACE MISSING CEILING TILE WITH PROPER CEILING TILE MATERIAL
DAL-4*40 Store single-service item in original package−2
COFFEE FILTERS- COS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
MUST COVER FOOD ONCE SKIN IS BROKEN
DAL-7*43 Light 20 foot : Reach-in cooler−2

Base deductions−20 pts

Jan 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE TIME AS HEALTH CONTROL FOR ITEMS OUT OF TEMP.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED STRAWBERRIES IN WIC
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS OVER YOGURT

Basic (3)

−6 pts

DAL-1*33 Mechanical warewashing equip., wash solution temp.−2
BELOW 160 DEGREE F, FLUCTUATES
DAL-5*43 Light 20 foot : Reach-in cooler−2
REPLACE
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE CEILING TILES (WATER DAMAGED, HOLES)

Base deductions−21 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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