What is K Bbq's health inspection score?

K Bbq has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was K Bbq last inspected?

K Bbq was last inspected on September 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does K Bbq have?

K Bbq has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is K Bbq safe to eat at?

K Bbq has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

K Bbq

Name: K Bbq
Address: 11425 GOODNIGHT LN, Dallas, 75229
Rating: 49

11425 GOODNIGHT LN, Dallas

Data may be outdated — inspected 9/12/2023

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0Poor

North Dallas

Stable

7 inspections

Last: Sep 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

33 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

Handwashing

Employees not properly washing hands — contamination risk

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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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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11425 GOODNIGHT LN, Dallas, TX 75229

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Violation Timeline

Aug 2020

1 inspections

1 intermediate

9 basic

Aug

Feb 2021

1 inspections

3 intermediate

7 basic

Aug 2021

1 inspections

2 intermediate

7 basic

Aug

Feb 2022

1 inspections

2 intermediate

5 basic

Aug 2022

1 inspections

2 intermediate

2 basic

Aug

Mar 2023

1 inspections

2 intermediate

4 basic

Sep 2023

1 inspections

2 intermediate

4 basic

Sep

Inspection History

7 records on file

7 Routine

Sep 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-1*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-4*47 Conditions of Permit-in use of food equipment−2
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-2*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−18 pts

Mar 23

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
SPRAY BOTTLES.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (4)

−8 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN .
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-6*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2

Base deductions−18 pts

Aug 22

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRYSTORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-4*02 Cold Hold (41øF/45øF or below)−5
UNDO 53'F

Basic (2)

−4 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLE AND WALL.
DAL-3*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEM IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT,

Base deductions−14 pts

Feb 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*20 Grease Trap Tickets−5
DAL-4*18 Toxic items stored above food/utensils−5
DON'T STORE CHEMICAL BOTTLES ABOVE SINKS.

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-5*47 Handwashing signage−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−20 pts

Aug 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
SEAFOOD SOUP 131'F, BEEF SOUP 131'F
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (7)

−14 pts

DAL-2*46 Plumbing design, construction, and installation−2
KEEP ICE BIN SELF DRAINED AT ALL TIMES.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN "A copy of the most recent establishment inspection report is available upon request."
DAL-4*35 Hair Restraints effective−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*21 RFSM - Not On Site−2
DAL-8*44 Grease Trap Location−2
DAL-9*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2

Base deductions−24 pts

Feb 21

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
FISH BALLS, SAUSAGE, TOFU FISH CAKE AT BUFFET LINE 47'F
DAL-9*09 Food on display shall be protected from contamination−5
1 ) PROTECT ALL FOOD PRODUCTS FROM BUFFET LINE WITH A BETTER SNEEZE GUARDS, EITHER LOWER THE HEIGHT OF SNEEZE GUARD STAND OR EXTEND THE SNEEZE GUARD COVERAGE. 2) PROVIDE SNEEZE GUARD TO CONDIMENTS STATION FROM BUFFET LINE.

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
PROVIDE HOT WATER TO HAND SINK LOCATED NEXT TO ICE MACHINE.
DAL-3*47 OTHER VIOLATIONS−2
1) EVERYONE MUST KEEP THEIR NOSE AND MOUTH COVERED EXCEPT EATING O DRINKING. 2) KEEP PEST RECORD ON SITE.
DAL-4*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx ALSO, PLEASE HAVE YOUR EMPLOYEE OBTAIN FOOD HANDLER CERTIFICATE ASAP
DAL-6*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−29 pts

Aug 20

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-3*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
1) DO NOT STORE ANY ITEM IN ICE MACHINE. OBSERVED AN UNOPEND CAN OF SODA IN ICE MACHINE. 2) DO NOT KEEP MELTED ICE WATER IN ICE CHEST. KEEP ICE CHEST EMPTIED AT ALL TIMES

Basic (9)

−18 pts

DAL-1*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-4*36 Cloths in-use for wiping between uses stored−2
KEEP WIPING CLOTHES IN SANITIZER BUCKET BETWEEN USE.
DAL-5*45 First Aid−2
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
STORE TO GO BOXES OFF THE FLOOR.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED SEVERAL CUPS OF EMPLOYEES' BEVERAGE FROM PREP. TABLES AND COOLERS.
DAL-8*31 No soap at handsink−2
WAIT STATION
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST SIGN "A copy of the most recent establishment inspection report is available upon request'.
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−23 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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