What is Kostas Cafe's health inspection score?

Kostas Cafe has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kostas Cafe last inspected?

Kostas Cafe was last inspected on July 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kostas Cafe have?

Kostas Cafe has 96 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kostas Cafe safe to eat at?

Kostas Cafe has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kostas Cafe

Name: Kostas Cafe
Address: 4914 GREENVILLE AVE, Dallas, 75206
Rating: 52

4914 GREENVILLE AVE, Dallas

Data may be outdated — inspected 7/24/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Greenville

Ranked #338 of 472 in Greenville

Improving

9 inspections

Last: Jul 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.7

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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

Open location in Google Maps →

4914 GREENVILLE AVE, Dallas, TX 75206

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2019

1 inspections

2 intermediate

6 basic

Jan

Jul 2019

1 inspections

2 intermediate

7 basic

Jan 2020

1 inspections

5 intermediate

10 basic

Jan

Feb 2020

1 inspections

4 intermediate

6 basic

Sep 2020

1 inspections

4 intermediate

11 basic

Sep

Aug 2021

1 inspections

3 intermediate

9 basic

Mar 2022

1 inspections

7 intermediate

6 basic

Mar

Jan 2023

1 inspections

2 intermediate

6 basic

Jul 2023

1 inspections

1 intermediate

5 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
FOOD CONTACT SURFACES NOT CLEAN FOR SIGHT AND TOUCH

Basic (5)

−10 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
DAL-3*32 Maintain in Good Repair−2
OBSERVED RUSTED SHELVES IN THE KITCHEN DO NOT RE USE SINGLE USE CONTAINERS DAISY SOUR CREAM / MUST BE FOOD GRADE
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE PERSONAL DRINKS MUST BE STORED IN A DESIGNATED LOCATION- AWAY FROM FOOD
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE ENCRUSTED GREASE BUILD UP ( COOKING EQUIPMENT )
DAL-6*45 Premises shall be maintained in good repair−2
FLOOR IN FRONT OF DISH MACHINE - OBSERVED NOT IN GOOD REPAIR REMOVE WET WIPING TOWELS UNDERNEATH COOLERS (COOK LINE)- REPAIR

Base deductions−15 pts

Jan 23

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken stored over beef in WIC and RIF.
DAL-2*10 Clean Sight and Touch−5
Observed dirty microwave and bread warmer.

Basic (6)

−12 pts

DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Food items held longer than 24 hrs must be datemarked for no more than 7 days.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty shelving, piping, and fan covers, all near food.
DAL-5*38 Thawing. Under refrigeration−2
Observed frozen spinach thawing at room temperature.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty ceiling, walls, and floors in kitchen.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-8*47 Handwashing signage−2
Need handwash signage restrooms.

Base deductions−22 pts

Mar 22

Routine InspectionScore: 71

7 Med6 Basic

13 total

53/100inspection score

−47 pts

Intermediate (7)

−35 pts

DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT
DAL-5*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
DAL-7*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING
DAL-9*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASH HANDS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
SAUCE 53.8 R. CHICKEN 50.8, PORK 52.0 & S. TOM 61.7
DAL-12*03 Food products not maintained at 135øF or above−5
GYRO 133.3, G. ROLLS 126.7
DAL-13*15 Contact RTE Products w/ Bare Hands−5
BARE HAND CONTACT ON RTE FOOD

Basic (6)

−12 pts

DAL-1*39 Keep utensils handles upright or protected−2
HANDLES STORED IN FOOD
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-4*22 Accredited food handler certificate - 60 days−2
CERTIFY ALL STAFF
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD

Base deductions−47 pts

Aug 21

Routine InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-4*10 Clean Sight and Touch−5
RIC(S)
DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. TOM 68.5
DAL-12*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS
DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAS
DAL-3*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN
DAL-6*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED AS DUMP SINK
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOIL WIPING CLOTHES IMPROPERLY STORED
DAL-9*47 Other Violations−2
LABEL 3 COMP SINK
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-11*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS

Base deductions−33 pts

Sep 20

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-9*10 Clean Sight and Touch−5
DAL-12*19 Water & Plumbing in good repair- per code−5
DAL-13*06 Discard if TCS is in container w/ no date or day−5

Basic (11)

−22 pts

DAL-1*47 Other Violations−2
DAL-2*32 Damaged Equipment−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*45 Premises shall be maintained in good repair−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
DAL-11*31 Handwashing lavatory - used for other purpose−2
DAL-14*39 Keep utensils handles upright or protected−2
DAL-15*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−42 pts

Feb 20

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-3*02 Cold Hold (41øF/45øF or below)−5
SAUCE 51.3f, RICE, PORK 49.9141.4, GREENS 150.8
DAL-7*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-9*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS

Basic (6)

−12 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN
DAL-5*32 Damaged Equipment−2
REPLACE GASKETS
DAL-6*47 Other Violations−2
LABEL 3 COMP SINK
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-10*39 Store all equipment & utensil covered or inverted−2
COVER / INVERT DISHES TO PREVENT CROSS CONTAMINATION

Base deductions−32 pts

Jan 20

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*14 When to wash after handling animals/aquatics−5
LACK OF PROPERLY WASHING HANDS AFTER HANDLING THE TRASH, HANDLING OF RAW CHICKEN WITHOUT CHANGING OR WASHING HANDS, IMPROPER USAGE OF GLOVE AND WASHING GLOVE
DAL-6*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING PIP AT HAND SINK & LEAKING PIPE AT 3 COMP SINK
DAL-7*02 Cold Hold (41øF/45øF or below)−5
S. TOMATOES 56.3 & C. TOMATOES 58.0 R. CHICKEN BREAST 48.3
DAL-13*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
COOKED FOOD STORED WITH RAW MEAT IN WIC
DAL-14*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS

Basic (10)

−20 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
THAWING OF SHRIMP IN HAND SINK ( FOR HAND WASHING ONLY)
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-5*22 Washing hands only at a designated hand sink−2
OBSERVED EMPLOYEE WASHING GLOVE AT 3 COMP SINK
DAL-8*38 Thawing. under running water criteria−2
IMPROPER THAWING OF SEAFOOD
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR CRACKING FLOORS, WALLS, CEILING AND RESEAL AROUND BACK DOOR
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
CHEWING GUM IN KITCHEN
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE GUIDANCE ON BODILY FLUIDS CLEAN UP POLICY (DIARRHEA AND VOMITING)
DAL-12*32 Damaged Equipment−2
REPLACE DAMAGE GASKETS
DAL-15*47 Other Violations−2
LABEL 3 COMP SINK

Base deductions−45 pts

Jul 19

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-8*10 Clean Sight and Touch−5
algae in the ice machine

Basic (7)

−14 pts

DAL-1*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
need weather stripping at back door
DAL-2*39 Keep utensils handles upright or protected−2
ca not use a bowl as a scoop (WIC rice) you do not know where you have touched it
DAL-3*43 Light bulbs, light shields provided−2
need light shields above the make like
DAL-4*35 Hair Restraints effective−2
need hair nets or hats
DAL-5*42 Dirty nonfood contact surfaces−2
Clean: clean the walk in door gaskets on all coolers make lines mildew and food build up mildew on the shelves in walk in clean tray and tray holder in wic
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not have tape on knife handle there is no way to sanitize can not use foil on the shelves rust shelves in wic can not use cloth to catch condensation or under cutting board
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
water standing in the bottom of the make line

Base deductions−24 pts

Jan 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw fish next to lettuce
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.

Basic (6)

−12 pts

DAL-1*35 Hair Restraints effective−2
must wear hats or hair nets
DAL-2*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
need to seal the back door there should be no light showing to reduce the entrance of pests back door must remain shut
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
everything in the walk in must be covered- loosely if cooling
DAL-4*40 Handle & dispense of cleaned utensils, single-use−2
ice scoop handle touching the ice
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
moldy cloth under cutting board- get cutting board mat remove foil from the handle of the knife remove the foil from the bottom of the hot hold
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean: inside and out side of WIC door bottom half of the hot hold shelf between the grill and the hot hold all light switches

Base deductions−22 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants