What is Milo Butterfingers's health inspection score?

Milo Butterfingers has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Milo Butterfingers last inspected?

Milo Butterfingers was last inspected on January 29, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Milo Butterfingers have?

Milo Butterfingers has 56 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Milo Butterfingers safe to eat at?

Milo Butterfingers has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Milo Butterfingers serve?

Milo Butterfingers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Milo Butterfingers

Name: Milo Butterfingers
Address: 5645 SMU BLVD, Dallas, 75206
Rating: 60

5645 SMU BLVD, Dallas

Data may be outdated — inspected 1/29/2024

▲Improving

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0Fair

American•Greenville

Ranked #251 of 472 in GreenvilleBetter than 22% of american restaurants

Improving

9 inspections

Last: Jan 29, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

29 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 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

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5645 SMU BLVD, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

5 basic

Nov

Jun 2019

1 inspections

1 intermediate

2 basic

Jan 2020

1 inspections

2 intermediate

6 basic

Jan

Jun 2020

1 inspections

3 intermediate

3 basic

Mar 2021

1 inspections

3 intermediate

3 basic

Mar

Sep 2021

1 inspections

3 intermediate

5 basic

Sep 2022

1 inspections

4 intermediate

4 basic

Sep

Mar 2023

1 inspections

2 intermediate

4 basic

Jan 2024

1 inspections

2 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Detail clean the exterior of all equipment at cook line
DAL-2*45 Premises shall be maintained in good repair−2
Clean and organize beer box area

Base deductions−4 pts

Mar 23

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty soda gun nozzles and holders.
DAL-2*19 One Inch Air Gap−5
Need at least 1" air gap at floor drains.

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed handwash sink used for other purposes.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty ceiling at bar area.
DAL-6*47 Handwashing signage−2
Need handwash signage at handwash sinks.

Base deductions−18 pts

Sep 22

Routine InspectionScore: 80

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken store together with cheese, bell pepper, onion
DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the coolers, prep area
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Provide splash guard for the hand sink right next to open top coolers
DAL-7*18 Toxic Chemical Storage - Retail Sale−5
Observed sanitizer bucket above the onion and bacon

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed utensil in the hand sink
DAL-4*21 RFSM - Not On Site−2
Expired RFSM
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the food containers in the coolers
DAL-8*32 Approved Food Contact Equip.−2
Observed big broken board use as the topper of the RIC

Base deductions−28 pts

Sep 21

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 46.1, D. TOM 44.4, R. BEANS 46.9
DAL-2*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-3*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK @ HAND SINK

Basic (5)

−10 pts

DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-5*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN FLOORS
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR DOOR TO KITCHEN

Base deductions−25 pts

Mar 21

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP AT 3 COMP SINK
DAL-3*02 Cold Hold (41øF/45øF or below)−5
R. BEAN 44.0 S. CHEESE 43.8 & S. TOM 43.6f
DAL-5*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (3)

−6 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER SINGLE SERVICE ITEMS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS
DAL-6*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

Base deductions−21 pts

Jun 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
S. TOMATOES 45.7 & S. TOMATOES 44.9F
DAL-2*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-3*18 Toxic items labeling-non original container−5
LABEL TOXIC S. BOTTLES

Basic (3)

−6 pts

DAL-4*32 Damaged Equipment−2
REPLACE DAMAGE GASKETS
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS ON RIC
DAL-6*39 Store all equipment & utensil covered or inverted−2
COVER / INVERT DISHES

Base deductions−21 pts

Jan 20

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
LETTUCE 47.5 & S. CHEESE 45.1
DAL-7*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP

Basic (6)

−12 pts

DAL-1*39 Cutting surfaces.−2
RESURFACE CUTTING SURFACE
DAL-3*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-4*47 Other Violations−2
LABEL 3 COMP SINK
DAL-5*32 Damaged Equipment−2
REPAIR GASKETS REPAIR OR REMOVE ALL NON WORKING EQUIPMENT REMOVE RUST FROM SHELVES
DAL-6*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FRUIT FLIES
DAL-8*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF

Base deductions−22 pts

Jun 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
sanitizer at bar 3 compartment sink low 100 ppm needs to be 200ppm

Basic (2)

−4 pts

DAL-2*31 Handwashing lavatory - accessible−2
bar hand sink blocked
DAL-3*45 Premises shall be maintained in good repair−2
unclog drains of soda gun holders

Base deductions−9 pts

Nov 18

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw chicken next to celery raw beef sitting on the make line next to RTE
DAL-4*14 When to wash hands between raw and RTE foods−5
DAL-5*10 Clean Sight and Touch−5
Clean cam opener clean microwave Clean meat slicer
DAL-9*18 Toxic items storage adjacent to food/utensils−5
chemical sanitizer bucket on prep table

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
no date marking
DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sink used for thawing
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
fruit flies and flies
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean splash on all walls and equipment clean build up on shelves clean bottom of dry goods
DAL-8*36 Cloths in-use for wiping between uses stored−2
sanitation cloths must be in solution when not in use

Base deductions−30 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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