What is J Pepe's's health inspection score?

J Pepe's has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was J Pepe's last inspected?

J Pepe's was last inspected on April 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does J Pepe's have?

J Pepe's has 71 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is J Pepe's safe to eat at?

J Pepe's has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does J Pepe's serve?

J Pepe's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

J Pepe's

Name: J Pepe's
Address: 2720 N STEMMONS FRWY #100, Dallas, 75207
Rating: 51

2720 N STEMMONS FRWY #100, Dallas

Data may be outdated — inspected 4/3/2023

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0Fair

American•Design District

Ranked #310 of 418 in Design DistrictBetter than 17% of american restaurants

Improving

9 inspections

Last: Apr 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

+24 pts

Latest

100% weight

2nd

60% 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

2720 N STEMMONS FRWY #100, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

5 basic

Feb

Aug 2019

1 inspections

3 intermediate

5 basic

Feb 2020

1 inspections

3 intermediate

4 basic

Feb

Aug 2020

1 inspections

3 intermediate

4 basic

Feb 2021

1 inspections

3 intermediate

7 basic

Feb

Aug 2021

1 inspections

5 intermediate

3 basic

Mar 2022

1 inspections

3 intermediate

4 basic

Mar

Nov 2022

1 inspections

5 intermediate

6 basic

Apr 2023

1 inspections

1 intermediate

4 basic

Apr

Inspection History

9 records on file

9 Routine

Apr 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Sanitization−5
dishwasher not sanitizing

Basic (4)

−8 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
pic with no city of dallas rfsm
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
floor in wic need repair or replacement
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food stock on floor in wic and wif
DAL-5*43 Light bulbs, light shields provided−2
eplace non working light in kitchen

Base deductions−13 pts

Nov 22

Routine InspectionScore: 75

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken above raw beef and drinks
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
chicken broth 10/21
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cheese: 51'f
DAL-10*03 Food products not maintained at 135øF or above−5
grill chicken 81'f
DAL-11*10 Clean Sight and Touch−5
Provide cleaning for the freezer

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the chicken in the wic
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 Hand sinks: number installed for convenient use−2
No hand sink allow to remove without approving
DAL-6*32 Damaged Equipment−2
observed broken panels in wic
DAL-8*34 Pest Control−2
Observed flies in the kietchen
DAL-9*45 Walls and ceilings, studs, joists, and rafters−2
Seal all broken tiles on the wall and ceiling

Base deductions−37 pts

Mar 22

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 200 ppm chlorine
DAL-2*02 Cold Hold (41øF/45øF or below)−5
tomato 51f, sour cream 55'f
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to fish

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food in the WIC
DAL-6*34 Outer openings:closing holes, gaps−2
Seal the gaps for the back door
DAL-7*32 Can openers-cleanability−2
Provide cleaning for the can opener

Base deductions−23 pts

Aug 21

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the WIC, Wif
DAL-2*14 When to wash hands before donning new gloves−5
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat
DAL-7*15 Bare hands contact with ready-to-eat foods−5
lettuce
DAL-8*20 Grease Trap Tickets−5
Provide grease trap cleaning for every months

Basic (3)

−6 pts

DAL-3*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-4*32 Damaged Equipment−2
observed leaking in the WIF, and ice build up
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for chicken, meat containers

Base deductions−31 pts

Feb 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*15 Bare hands contact with ready-to-eat foods−5
observed employee prep cooked chicken with bare hand
DAL-3*19 Water & Plumbing in good repair- per code−5
leaking faucets at prep sinks

Basic (7)

−14 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in wic
DAL-7*31 Handwashing lavatory - allow convenient−2
no hot water at 1 hand sink
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open cup in the prep area
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*43 Light bulbs, light shields provided−2

Base deductions−29 pts

Aug 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the ice machine
DAL-3*18 Toxic items storage adjacent to food/utensils−5

Basic (4)

−8 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the meats in the wic
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
provide label for the flour container
DAL-7*45Floor, wall, ceiling - Exposed material−2
fix the broken tiles on the floor

Base deductions−23 pts

Feb 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheeses 55'f
DAL-2*03 Food products not maintained at 135øF or above−5
chicken 85'f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat

Basic (4)

−8 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all boxes in wic above floor 6 ins
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor in wif

Base deductions−23 pts

Aug 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*03 Food products not maintained at 135øF or above−5
Grilled vegetables held at 88.3 degrees without aa heat source
DAL-8*19 One Inch Air Gap−5
Ice machine in the wait area missing an air gap

Basic (5)

−10 pts

DAL-1*46 Enclosed toilet room w/self closing doors−2
DAL-2*35 Hair Restraints effective−2
Beard net missing
DAL-5*43 Light - 50 foot : Food and utensils area−2
DAL-6*45 Attachments to walls and ceilings shall be easily cleanable−2
Bent attachedment with duct tape
DAL-7*31 No soap at handsink−2
Dishwasher hand sink

Base deductions−25 pts

Feb 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat (poultry) stored above fish
DAL-3*05 Rapidly reheat 165øF for hot holding−5
DAL-6*10 Clean Sight and Touch−5
can opener blade with food particles

Basic (5)

−10 pts

DAL-2*45 Premises shall be maintained in good repair−2
holes on wall, tiles cracked on wall
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems−2
small leak on hws
DAL-5*31 Handwashing lavatory - used for other purpose−2
hws used to dump food
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
food items missing use by date
DAL-8*41 Food storage containers, identified with common name of food.−2

Base deductions−25 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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