What is Manhattan Project Beer Company (kitchen)'s health inspection score?

Manhattan Project Beer Company (kitchen) has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Manhattan Project Beer Company (kitchen) last inspected?

Manhattan Project Beer Company (kitchen) was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Manhattan Project Beer Company (kitchen) have?

Manhattan Project Beer Company (kitchen) has 19 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Manhattan Project Beer Company (kitchen) safe to eat at?

Manhattan Project Beer Company (kitchen) has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Manhattan Project Beer Company (kitchen)

Name: Manhattan Project Beer Company (kitchen)
Address: 2215 SULPHUR ST, Dallas, 75208
Rating: 67

2215 SULPHUR ST, Dallas

Data may be outdated — inspected 1/12/2024

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0Fair

Oak Cliff

Ranked #100 of 400 in Oak Cliff

Stable

6 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

3.2

Avg Violations

27 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

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

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

2215 SULPHUR ST, Dallas, TX 75208

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Violation Timeline

Feb 2020

1 inspections

2 basic

Feb

Nov 2020

1 inspections

1 basic

May 2021

1 inspections

1 intermediate

5 basic

May

Mar 2022

1 inspections

2 intermediate

4 basic

Feb 2023

1 inspections

2 basic

Feb

Jan 2024

1 inspections

1 intermediate

1 basic

Inspection History

6 records on file

6 Routine

Jan 24

Routine InspectionLatestScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
Chlorine levels on sanitizer bucket too high (at or over 200 ppm)>must be at 50-100 ppm Cl

Basic (1)

−2 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Some food observed w/ date marking of 12/30>any food kept at establishment for more than 24 hrs must be throwaway (thrown away) or used within 7-day (initial prep date counts as day 1) for this instance the pork & chili should have been used/thrown by 01-05-24

Base deductions−7 pts

Feb 23

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label all squeeze bottles with their contents
DAL-2*42 Dirty nonfood contact surfaces−2
Clean interior of reach-in freezer

Base deductions−4 pts

Mar 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5

Basic (4)

−8 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean walls
DAL-4*31 Handwashing lavatory - used for other purpose−2
Utensils stored in hand sink
DAL-5*40 Reuse of single service articles−2
DAL-6*45 Premises shall be maintained in good repair−2
repair leak at prep sink

Base deductions−18 pts

May 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and outside with soils accumulations must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
employee excessive profuse sweating on face must be use hat or protected equipment to avoid sweat contamination on food
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
dish washing machine at 100 ppm Quat solution must be replace or repair to avoid cross contamination must be have 200 ppm quat concentration at dish washing machine
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid contamination
DAL-5*47 RFSM Certificate - Not Display−2
expired RFSM certificate must be have FSM registered with the city
DAL-6*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−15 pts

Nov 20

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero chlorine concentration on dish washing machine must be at: 50 ppm chlorine concentration on dish washing machine to sanitize utensils

Base deductions−2 pts

Feb 20

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration on dish washing machine must be have at 50 ppm chlorine concentration
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors dirty with food debris and dust must be clean to avoid cross contamination remove cardboard from floor use proper mats to avoid contamination

Base deductions−4 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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