What is Krio Bishop Arts's health inspection score?

Krio Bishop Arts has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Krio Bishop Arts last inspected?

Krio Bishop Arts was last inspected on March 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Krio Bishop Arts have?

Krio Bishop Arts has 21 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Krio Bishop Arts safe to eat at?

Krio Bishop Arts has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Krio Bishop Arts

Name: Krio Bishop Arts
Address: 233 W 7TH ST #100, Dallas, 75208
Rating: 47

233 W 7TH ST #100, Dallas

Data may be outdated — inspected 3/12/2023

▲Improving

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0Poor

Oak Cliff

Ranked #300 of 400 in Oak Cliff

Improving

2 inspections

Last: Mar 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

38 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

233 W 7TH ST #100, Dallas, TX 75208

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Inspection History

2 records on file

2 Routine

Mar 23

Routine InspectionLatestScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
bleach not dispensing sanitizer at the correct concentration
DAL-6*02 Untreated shell eggs need to be at 45§F or <−5
brown raw eggs observed at 74 degrees f
DAL-7*18 Toxic items labeling-non original container−5
chemical spray bottle observed not labeled

Basic (6)

−12 pts

DAL-1*24 Food Labeling- with common name of the food−2
label food squeezed bottles with common name
DAL-2*42 Ventilation hood systems−2
detail clean vent a hood system
DAL-3*43 Light bulbs, light shields provided−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
replace damaged cutting boards as often as needed
DAL-8*31 Individual, disposable towels−2
no paper towels at hand sink cook line
DAL-9*21 RFSM - Not On Site−2
no rfsm on duty

Base deductions−27 pts

Sep 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-9*02 Cold Hold (41øF/45øF or below)−5
SCRAMBLED EGG 47.9F, DICED TOMATO 49.8F, CHORIZO 51.9F. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT NOT OVER ICE. RAW CHICKEN WINGS AT 49.2F, SLICED STOMATO 47.6F ALL FOOD IN PREP RIC MUST BE PLACED IN WORKING COLD HOLD EQUIPMENT
DAL-11*10 Clean Sight and Touch−5
OBSERVED HEAVY GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-12*20 Grease Trap Tickets−5
GREASE TRAP PAPER WORK NOT INSIGHT. MUST MAINTAIN UP TO THREE YEARS WORTH OF MOST RECENT RECORDS.

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
RFSM NOT ONSITE.
DAL-2*47 Handwashing signage−2
NO HAND WASH SIGNS WERE AVAILABLE AT HAND SINKS. PROVIDE HAND WASH SIGNS.
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
OBSERVED ESTABLISHMENT USING ICE AS MEANS TO MAINTAIN COLD HOLD TEMPERATURES. USE MECHANICAL EQUIPMENT. ICE CAN ONLY AID NOT MEANS OF MAINTAINING COLD HOLD EQUIPMENT.
DAL-4*36 Cloths in-use for wiping between uses stored−2
OBSERVED WET CLOTH STORE ON FOOD CONTACT SURFACE, MAINTAIN WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
DAL-5*42 Dirty nonfood contact surfaces−2
OBSERVED: GRIME BUILD UP ON GASKETS OF COLD HOLD EQUIPMENT, GRIME ON STORAGE SHELVES, GRIME AND FOOD DEBRIS ON FLOOR, CLEAN.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED OYSTERS IN CONTAINERS STORE ON FLOOR OF WALK IN COOLER. STORE 6" OFF FLOOR.
DAL-7*45 Premises shall be maintained in good repair−2
OBSERVED MISSING CEILING TILES, PROVIDE.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS ON FLOOR, REMOVE HARBORING CONDITIONS. DID OBSERVED ROACH IN DINNING AREA AND DEAD ROACH IN KITCHEN.
DAL-10*39 Equipment in good repair and proper adjustment.−2
REPAIR PREP REACH IN COOLER.

Base deductions−33 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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