What is Lakewood Smokehouse's health inspection score?

Lakewood Smokehouse has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lakewood Smokehouse last inspected?

Lakewood Smokehouse was last inspected on January 13, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lakewood Smokehouse have?

Lakewood Smokehouse has 40 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lakewood Smokehouse safe to eat at?

Lakewood Smokehouse has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lakewood Smokehouse serve?

Lakewood Smokehouse serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lakewood Smokehouse

Name: Lakewood Smokehouse
Address: 1901 ABRAMS RD, Dallas, 75214
Rating: 53

1901 ABRAMS RD, Dallas

Data may be outdated — inspected 1/13/2021

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0Fair

BBQ•Lakewood

Ranked #148 of 192 in LakewoodBetter than 29% of bbq restaurants

Stable

5 inspections

Last: Jan 13, 2021

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

64 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

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

+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

1901 ABRAMS RD, Dallas, TX 75214

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Violation Timeline

Mar 2019

1 inspections

6 intermediate

6 basic

Mar

Apr 2019

1 inspections

3 intermediate

4 basic

Oct 2019

1 inspections

1 intermediate

9 basic

Oct

Apr 2020

1 inspections

1 intermediate

4 basic

Jan 2021

1 inspections

3 intermediate

3 basic

Jan

Inspection History

5 records on file

4 Routine1 Follow-up

Jan 21

Routine InspectionLatestScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
sausage-126 degrees F; brisket-116 degrees F
DAL-3*10 Clean Sight and Touch−5
clean the inside of the ice machine thoroughly
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine-dishwasher <50 ppm

Basic (3)

−6 pts

DAL-2*31 No soap at handsink−2
replenish every soap dispenser
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
cloth towel stored underneath cutting board

Base deductions−21 pts

Apr 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine.

Basic (4)

−8 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
fruit flies
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
onions
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*32 Equipment and Utensils Durability and Strength−2
Do not line shelves with foil.

Base deductions−13 pts

Oct 19

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM CHLORINE AT BAR

Basic (9)

−18 pts

DAL-2*42 Nonfood-contact surfaces material−2
NO TOWELS AS LINER , NO TOWELS UNDER CUTTING BOARD
DAL-3*31 Handwashing lavatory - used for other purpose−2
DUMPING IN HAND SINK
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
ONIONS ON FLOOR, IN COOLER ENSURE ITEMS ARE MORE THAN 6 IN
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK BINS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE ARE FOR PERSONAL ITEMS
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL RICS
DAL-8*39 Keep utensils handles upright or protected−2
HANDLE IN ICE AT BAR
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DISCARD ITEMS PAST 7 DAYS IN COOLER FIRECRACKER MIX,
DAL-10*45 Premises shall be maintained in good repair−2
CEILING TILE IN HALLWAY

Base deductions−23 pts

Apr 19

Follow-up InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
c. cucumbers 48.2F
DAL-5*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands
DAL-7*03 Food products not maintained at 135øF or above−5
mac 118.8, ribs 129.1

Basic (4)

−8 pts

DAL-2*31 Individual, disposable towels−2
paper towels/ used
DAL-3*35 Jewelry Prohibition−2
no jewelery allowed
DAL-4*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-6*21 RFSM - Not On Site−2
No RFSM onsite

Base deductions−23 pts

Mar 19

Routine InspectionScore: 75

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food item in WIC
DAL-4*20 Conveying Sewage−5
observed all hand sinks, prep sinks and 3 comp sink backing-up into kitchen
DAL-5*03 Food products not maintained at 135øF or above−5
mac 105.2F
DAL-6*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking at 3 comp sink
DAL-12*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
close all outer opening (warning)
DAL-3*39 Cutting surfaces.−2
resurface cutting boards (warning)
DAL-8*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment (warning)
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks stored improperly in prep area
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cross contamination by covering - cover all food items
DAL-11*21 RFSM - Not On Site−2
expired RFSM 12/4/2018

Base deductions−42 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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