What is Mesquite Sports Bar's health inspection score?

Mesquite Sports Bar has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mesquite Sports Bar last inspected?

Mesquite Sports Bar was last inspected on September 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mesquite Sports Bar have?

Mesquite Sports Bar has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mesquite Sports Bar safe to eat at?

Mesquite Sports Bar has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mesquite Sports Bar

Name: Mesquite Sports Bar
Address: 4628 MAPLE AVE, Dallas, 75219
Rating: 48

4628 MAPLE AVE, Dallas

Data may be outdated — inspected 9/23/2023

▲Improving

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0Poor

Oak Lawn

Ranked #255 of 311 in Oak Lawn

Improving

10 inspections

Last: Sep 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

+10 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

4628 MAPLE AVE, Dallas, TX 75219

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

2 basic

Apr

Oct 2019

1 inspections

2 intermediate

6 basic

Nov 2020

1 inspections

5 intermediate

7 basic

Nov

Dec 2020

1 inspections

3 intermediate

3 basic

Jun 2021

1 inspections

2 intermediate

6 basic

Jun

Dec 2021

1 inspections

4 intermediate

5 basic

Jun 2022

1 inspections

5 intermediate

4 basic

Jun

Jul 2022

1 inspections

4 intermediate

5 basic

Mar 2023

1 inspections

1 intermediate

8 basic

Mar

Sep 2023

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 87

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*02 Untreated shell eggs need to be at 45§F or <−5
raw eggs sitting at room temperatures

Basic (5)

−10 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
no spill kit or bodily fluid kit on site
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
observed sweet gorditas without date marking in freezer
DAL-4*31 Handwashing lavatory - accessible−2
hand sink-observed without hand washing sign
DAL-5*29 Sanitizing solutions, testing devices−2
kitchen does not have chlorine test strips
DAL-6*22 Accredited food handler certificate - 60 days−2

Base deductions−15 pts

Mar 23

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DAL-9*32 Maintain in Good Repair−2
Fix gaskets

Base deductions−21 pts

Jul 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the prep area
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs above cheese
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
Papas 7/3
DAL-7*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*47 Handler-Certificate Not on site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the fajita beef
DAL-6*34 Pest control-routine inspections for−2
Provide pest control record
DAL-8*21 RFSM - Not On Site−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed towel in the hand sink

Base deductions−30 pts

Jun 22

Routine InspectionScore: 78

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs put on bread raw meat store next to butter
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Observed eggs, meat store at table without temp or time control
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
BBq meat exp 6/4
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
observed a bowl in big pot soup
DAL-8*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
bags in the hand sink
DAL-2*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers in coolers

Base deductions−33 pts

Dec 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Beef exp 12-8 bbq 12-8
DAL-4*14 When to wash hands before donning new gloves−5
DAL-8*10 Clean Sight and Touch−5
Provide cleaning for prep area, cooler
DAL-9*15 Bare hands contact with ready-to-eat foods−5
observed employee is working on cooked meat, cheese, with barehand

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the rice, lettuce
DAL-3*31 Handwashing lavatory - accessible−2
Observed big pot blockes the hand sink
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide lid/cover for all food containers
DAL-6*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-7*21 RFSM - Not On Site−2

Base deductions−30 pts

Jun 21

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
provide cleaning for the cooler
DAL-8*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
all utensils, equipments, bowls must wash with soap, rinse with water and sanitize

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed towels in the hand sink
DAL-3*47 Handler-Certificate Not on site−2
DAL-4*42 Nonfood-contact surfaces material−2
no towel allow under the food containers, togo boxex
DAL-5*21 RFSM - Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all left over foods in the coolers

Base deductions−22 pts

Dec 20

Routine InspectionScore: 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
beef 115'f
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the prep area
DAL-3*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-4*47 Handler-Certificate Not on site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*31 Handwashing lavatory - accessible−2
provide accessible space for the hand sink

Base deductions−21 pts

Nov 20

Routine InspectionScore: 75

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicken 61'f, meat 57'f
DAL-2*06 Discard TCS in vending machine if exceeds time/temp−5
chicken expired on 10/30
DAL-3*15 Contact RTE Products w/ Bare Hands−5
making food with bare hand
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store with ready to eat food and produce
DAL-5*10 Clean Sight and Touch−5
provide cleaning for the cooler, prep area, all food containers

Basic (7)

−14 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Handler-Certificate Not on site−2
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
observed foods store in broken cooler
DAL-9*31 Individual, disposable towels−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open cup of soda in prep area
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−39 pts

Oct 19

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
chicken: 10/02/19
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the coolers, prep area

Basic (6)

−12 pts

DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
rice
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed food container in the hand sink
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under cutting board
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep cases of water above floor 6 ins

Base deductions−22 pts

Apr 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items stored above food/utensils−5
TOXIC ITEM STORED ON TOP OF MICROWAVE WITH OTHER SINGLE SERVE ITEMS
DAL-4*19 Water & Plumbing in good repair- per code−5
FIX HAND SINK NOZZLE

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
REGISTER WITH THE CITY OF DALLAS
DAL-3*47 Handwashing signage−2
AT HAND SINK

Base deductions−14 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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