What is Moxie's Grill & Bar's health inspection score?

Moxie's Grill & Bar 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 Moxie's Grill & Bar last inspected?

Moxie's Grill & Bar was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Moxie's Grill & Bar have?

Moxie's Grill & Bar has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Moxie's Grill & Bar safe to eat at?

Moxie's Grill & Bar 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 Moxie's Grill & Bar serve?

Moxie's Grill & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Moxie's Grill & Bar

Name: Moxie's Grill & Bar
Address: 100 CRESCENT CT #140, Dallas, 75201
Rating: 53

100 CRESCENT CT #140, Dallas

Data may be outdated — inspected 2/28/2024

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0Fair

American•Downtown

Ranked #889 of 1000 in DowntownBetter than 24% of american restaurants

Stable

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

26 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

11x

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

-8 pts

Potential hazards • 5 pts each

Basic

-6 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

100 CRESCENT CT #140, Dallas, TX 75201

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

5 basic

Apr

Oct 2019

1 inspections

3 basic

Jun 2020

1 inspections

1 intermediate

2 basic

Jun

Dec 2020

1 inspections

3 basic

Apr 2021

1 inspections

4 basic

Apr

Oct 2021

1 inspections

4 intermediate

4 basic

Feb 2022

1 inspections

4 basic

Feb

Aug 2022

1 inspections

2 intermediate

7 basic

Apr 2023

1 inspections

1 intermediate

4 basic

Apr

Feb 2024

1 inspections

2 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Bar dishwasher sanitizer 0 ppm Cl
DAL-2*14 When to wash−5
Bartender must wash hands before emptying dishwasher

Basic (2)

−4 pts

DAL-3*35 Jewelry Prohibition−2
Bartender may not wear bracelets
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cut limes must be wrapped before put in WIC

Base deductions−14 pts

Apr 23

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Dirty holder mold inside for soda sprayer.

Basic (4)

−8 pts

DAL-2*35 Hair Restraints effective−2
Need beard nets in the kitchen.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Fix door gasket.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean RIC and dusty tv.

Base deductions−13 pts

Aug 22

Routine InspectionScore: 87

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*15 Contact RTE Products w/ Bare Hands−5
observed employees touched rte food with bare hands
DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (7)

−14 pts

DAL-1*39 Cutting surfaces.−2
resurface cutting board
DAL-2*34 Pest control-routine inspections for−2
observed fruit flies
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover food
DAL-6*43 Light bulbs, light shields provided−2
broken light shield
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board
DAL-8*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-9*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, shelves

Base deductions−24 pts

Feb 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Maintain in Good Repair−2
Container placed under shelving for support
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Premises shall be maintained in good repair−2

Base deductions−8 pts

Oct 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Sanitizer bottle next to drinks at bar
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Bar dishwasher sanitizer 0 ppm
DAL-3*14 When to wash−5
Employee did not wash hands before putting on new gloves
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Employee touched Tortillas with bare hands

Basic (4)

−8 pts

DAL-5*21 RFSM - Not On Site−2
Must have valid RFSM on site
DAL-6*35 Hair Restraints effective−2
employees not wearing beard nets
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on prep surface
DAL-8*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Employee cell phone on prep surface at meat station

Base deductions−28 pts

Apr 21

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 CIP-Cleanability−2
Remove aluminum linings
DAL-2*42 Dirty nonfood contact surfaces−2
Remove surface stains
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2

Base deductions−8 pts

Dec 20

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store pack of onions off the floor
DAL-2*39 Store all equipment & utensil covered or inverted−2
DAL-3*43 Light bulbs, light shields provided−2
Repair broken light in shield in walk in cooler

Base deductions−6 pts

Jun 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5
Label spray bottle with the common name of chemical

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*36 Cloths in-use for wiping between uses stored−2

Base deductions−9 pts

Oct 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
must be smooth durable easily cleaned and non absorbent can not have foil on the oven- can not store food on top of cloth (grains in hot hold)
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks can not go above or next to food or utensils
DAL-3*39 Keep utensils handles upright or protected−2
ice scoop handle touching ice

Base deductions−6 pts

Apr 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
LABELING SPRAY BOTTLES
DAL-6*10 Clean Sight and Touch−5
CLEAN INSIDE BEER COOLER AT BAR

Basic (5)

−10 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
GARLIC IN NEW CONTAINER- MINCED
DAL-3*42 Nonfood-contact surfaces material−2
NO TOWELS AS LINER
DAL-4*39 Keep utensils handles upright or protected−2
HANDLE OF SCOOP ON ICE AT BAR
DAL-5*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED IN BUCKET
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR PERSONAL FOOD

Base deductions−20 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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