What is Oddfellow's's health inspection score?

Oddfellow's has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oddfellow's last inspected?

Oddfellow's was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oddfellow's have?

Oddfellow's has 126 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oddfellow's safe to eat at?

Oddfellow's has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oddfellow's serve?

Oddfellow's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oddfellow's

Name: Oddfellow's
Address: 316 W SEVENTH ST, Dallas, 75208
Rating: 27

316 W SEVENTH ST, Dallas

Data may be outdated — inspected 12/7/2023

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0Poor

American•Oak Cliff

Ranked #369 of 400 in Oak CliffBetter than 17% of american restaurants

Improving

10 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.6

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

316 W SEVENTH ST, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

1 intermediate

11 basic

May

Jan 2020

1 inspections

4 intermediate

6 basic

Mar 2021

1 inspections

4 intermediate

11 basic

Mar

Jun 2021

1 inspections

4 intermediate

11 basic

Oct 2021

1 inspections

5 intermediate

10 basic

Oct

Aug 2022

1 inspections

2 intermediate

7 basic

Feb 2023

1 inspections

5 intermediate

8 basic

Feb

Apr 2023

1 inspections

4 intermediate

11 basic

May 2023

1 inspections

3 intermediate

9 basic

May

Dec 2023

1 inspections

3 intermediate

7 basic

Inspection History

10 records on file

7 Routine3 Follow-up

Dec 23

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Ice machine has mold and needs to be sanitized
DAL-7*19 Water & Plumbing in good repair- per code−5
Kitchen hand sink #2 leaking from bottom causing wet floor
DAL-8*18 Toxic items storage adjacent to food/utensils−5
sanitizer noted at drinking glasses, shall be removed and stored properly

Basic (7)

−14 pts

DAL-2*34 Outer openings:closing holes, gaps−2
Ceiling tiles missing, shall be replaced
DAL-3*32 Equipment has cracks and corners−2
Damaged utensils ( spatulas) need to be replaced
DAL-4*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in bucket between use
DAL-5*42 Ventilation hood systems−2
vent hood grease needs cleaning
DAL-6*39 Store equipment & utensils - avoid contamination−2
utensils between equipment not allowed , shall be properly stored
DAL-9*26 Consumer Advisory Disclosure---asterisking−2
Allergy notice - needs to be posted
DAL-10*47 Other Violations−2
choke poster needs to be displayed

Base deductions−29 pts

May 23

Follow-up InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
clean ice machine, slicer, food storage containers
DAL-7*19 Water & Plumbing in good repair- per code−5
leaking faucet on mop sink
DAL-12*02 Cold Hold (41øF/45øF or below)−5
cold food on cold holding not reach 41 degrees f or below guacamole 60.3, turkey 50.3 degrees f

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves in coolers, clean gaskets around cooler doors, clean coolers inside (kitchen and bar area)
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-4*29 Mechanical holding unit, thermometer location−2
provide thermometer in each unit
DAL-5*47 Health permit posted−2
health permit not posted
DAL-6*45 Premises shall be maintained in good repair−2
premises shall be maintain in good repair: repair broken/damaged floor tiles, repair light bulb on vent
DAL-8*32 Damaged Equipment−2
replace damaged wood
DAL-9*39 Cutting surfaces.−2
resurface cutting boards
DAL-10*34 Pest control-routine inspections for−2
observed fruit flies
DAL-11*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in restroom

Base deductions−33 pts

Apr 23

Follow-up InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cold food products not at 41 degrees f or below (cantaloupe 56, tomato 54, salmon 47.6, ham 48.1 degrees f)
DAL-3*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-5*19 One Inch Air Gap−5
provide one inch air gap-dish washer
DAL-9*18 Toxic items labeling-non original container−5
provide label for sanitizer bucket

Basic (11)

−22 pts

DAL-2*35 Jewelry Prohibition−2
jewelry not allowed while preparing food
DAL-4*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-6*29 Mechanical holding unit, thermometer location−2
provide thermometer in each mechanical units
DAL-7*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, grills,
DAL-8*32 Equipment and Utensils Multiuse Materials durable−2
wood not allowed-observed mold on wood frame around prep table
DAL-10*31 Individual, disposable towels−2
provide paper towels at each hand sink
DAL-11*46 Covered waste receptacle for women's restroom−2
provide covered receptacle in restrooms
DAL-12*34 Pest control-routine inspections for−2
observed fruit flies
DAL-13*45 Premises shall be maintained in good repair−2
repair floor tiles
DAL-14*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket-solution
DAL-15*39 Store equipment & utensils in a clean, dry place−2
knifes observed store between cooler and prep table-store knife in dry and clean area

Base deductions−42 pts

Feb 23

Routine InspectionScore: 73

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*20 Grease Trap Tickets−5
Observed old grease trap tickets(Service 90 days).
DAL-6*03 Food products not maintained at 135øF or above−5
Shredded beef observed at 88 Degrees F/hot steam well.
DAL-8*14 Wash hands after all other activities−5
No hand washing seen between washing hands. Must wash hand after every contamination.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Cold holding temperatures must be maintained at 41 Degrees F.
DAL-11*10 Sanitization after Cleaning−5
Sanitizer at dish machine not dispensing sanitizing. Clean all food contact surfaces.

Basic (8)

−16 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label all food squeeze bottles.
DAL-3*34 Outer openings:closing holes, gaps−2
Seal openings(plumbing) vegetable prep.
DAL-4*39 Cutting surfaces.−2
Repair worn cutting boards(kitchen area).
DAL-5*45 Lockers to be used to store personal items−2
Properly store personal items(coat/jackets).
DAL-7*42 Dirty nonfood contact surfaces−2
Encrusted grease buildup at side of stove top/fryers. Deep and detail clean throughout. Clean exterior of all RIC's/RIF's/counter tops throughout the kitchen area.
DAL-10*29 Sanitizing solutions, testing devices−2
Provide chemical test strip(Bleach).
DAL-12*21 RFSM - Not On Site−2
Required
DAL-13*22 Accredited food handler certificate - 60 days−2
Required

Base deductions−41 pts

Aug 22

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATO AT 49.9F, CHORIZO 50.3F. EQUIPMENT READING 43F. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.
DAL-9*20 Grease Trap Tickets−5
MISSING JULY GREASE TRAP TICKET. GREASE TRAP IS TO BE CLEANED EVERY 90 DAYS WITH TICKETS BEING KEPT ONSITE.

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
OBSERVED DUST BUILD UP ON SURFACE OF ICE MACHINE, OBSERVED GRIME BUILD UP ON WIRE STORAGE SHELVES, OBSERVED DUST/GRIME BUILD UP ON WIRES INSIDE OF WALK IN COOLER, GRIME BUILD ON FLOOR AND WALLS, SLIGHT GRIME BUILD UP ON SURFACE OF EQUIPMENT. CLEAN.
DAL-2*45 Premises shall be maintained in good repair−2
OBSERVED EXPOSED WALLS AND DAMAGED FLOOR TILES, ESTABLISHMENT IS IN PROCESS OF DOING REPAIRS.
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
OBSERVED LEAK COMING FROM FAUCET LOCATED NEXT TO DISHWASHER, REPAIR.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS LOCATED IN DINNING AREA. CLEAN.
DAL-6*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSIL AND ICE INSIDE OF HAND SINK, HAND SINK IS FOR WASHING HANDS ONLY.
DAL-7*39 Cooking equipment free of encrusted grease−2
OBSERVED GREASE BUILD UP ON BREAD WARMER DRAWER, CLEAN.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED SMALL FOOD DEBRIS BUILD UP ON FLOORS BUT DID OBSERVED POOLING OF WATER AT DISHWASHER AREA, REMOVE HARBORING CONDITIONS.

Base deductions−24 pts

Oct 21

Follow-up InspectionScore: 61

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*03 Food products not maintained at 135øF or above−5
PARTIALLY COOKED POTATOES 69.1*F STORED AT ROOM TEMPERATURES , COOKED CHICKEN 101.*F
DAL-5*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 53*F, SLICED STRAWBERRIES 59.8*F, SLICED TOMATOES 48.5*F, RAW EGGS 56.4*F,
DAL-9*14 Wash hands after all other activities−5
LACK OF HANDWASHING FOR BAR AND KITCHEN STAFF
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS YOLKS STORED ABOVE RTE FOODS
DAL-14*12 Gloves Single Use−5
IMPROPER GLOVE USE: FAILURE TO CHANGE GLOVES AND PROVIDE FOR EACH HAND

Basic (10)

−20 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-2*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HANDSINK IN KITCHEN
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLES, COUNTERS, AND HANGING FROM EMPLOYEES
DAL-7*45 Floor contruction requirements−2
REPAIR IN KITCHEN
DAL-8*32 Approved Food Contact Equip.−2
WIPING CLOTH STORED UNDER FOOD EQUIPMENT
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED SEVERAL FLIES LANDING ON UTENSIL AND EQUIPMENT
DAL-12*47 Food prep/utensil wash/mop sink not for hand wash−2
OBSERVED SKILLETS STORED IN MOP SINK
DAL-13*35 Jewelry Prohibition−2
EMPLOYEES WEARING BRACELETS AND WATCHES
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−45 pts

Jun 21

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*04 Fruits, vegetables or other plant based foods cooked to a minimum of 135øF for hot holding−5
PAR COOKED POTATOES STORED AT ROOM TEMPERATURE 62.9*F
DAL-10*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
EMPLOYEE PREPARING RAW BACON AT SALAD STATION
DAL-14*10 Clean Sight and Touch−5
CLEAN ALL
DAL-15*18 Toxic items storage adjacent to food/utensils−5
BUTANE STORED WITH FOOD ITEMS

Basic (11)

−22 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DUMPING IN HANDSINK AT BAR
DAL-2*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE
DAL-3*21 RFSM - Not On Site−2
DAL-5*47 Handwashing signage−2
PROVIDE IN RESTROOM
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE AND WITH FOOD ITEMS FOR CUSTOMERS
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED SEVERAL FRUIT FLIES IN ESTABLISHMENT
DAL-8*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL
DAL-9*45 Floor contruction requirements−2
REPAIR ALL
DAL-11*37 Food storage, prohibited areas under leaking water lines−2
UNCOVERED FOOD ITEMS STORED UNDER LEAKING CONDENSATION IN WIC
DAL-12*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE AND FLOOR
DAL-13*39 Loosely cover cooling foods−2
COVER FOOD ITEMS IN COOLER

Base deductions−42 pts

Mar 21

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-10*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 49*F, SLICED TOMATOES 45*F , SALMON 46*F, RAW CHICKEN 45*F IN CHU, COOKED POTATOES 47*F STORED ON PREP TABLE
DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW SALMON STORED BEHIND RTE FOODS; RAW MEAT STORED ABOVE RTE FOODS
DAL-14*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (11)

−22 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS HANGING FROM EMPLOYEES AND STORED ON PREP TABLE THROUGHOUT ESTABLISHMENT
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOWL USED FOR SCOOPING POTATOES
DAL-5*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-6*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD ITEMS
DAL-7*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE ; SEAL ALL HOLES AND GAPS
DAL-8*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-9*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HAND SINK
DAL-11*28 Date marking commercially prepared RTE/ TCS food−2
OBSERVED FOOD ITEMS WITH EXPIRED DATEMARKING
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA AND ON CUTTING BOARD
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−42 pts

Jan 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-4*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS 58*F STORED ON PREP TABLE, CHEESE 57*F, RIC 50*F,
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
OBSERVED RTE FOODS STORED WITH RAW MEATS
DAL-10*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL STORED NEXT WITH EQUIPMENT

Basic (6)

−12 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA AND WITH CUSTOMER UTENSIL
DAL-3*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE; SEAL ALL HOLES AND GAPS
DAL-6*21 RFSM - Not On Site−2
REGISTER CFM WITHIN 48HRS
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE, UNDER AND ON CUTTING BOARDS
DAL-8*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-9*31 Handwashing lavatory - used for other purpose−2
OBSERVED DUMPING IN HAND SINK

Base deductions−32 pts

May 19

Routine InspectionScore: 80

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-6*10 Equipment and Utensils Cleaning-contamination−5
all cooler units on all areas inside and outside dirty with food debris, grease accumulations and stagnant water must be clean and sanitize all cooler units to avoid cross contamination

Basic (11)

−22 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving and racks oxidized and rust must be replace or repair to avoid cross contamination PIC must be ensure RI cooler unit at kitchen area have proper cold food temperature of 40 F or below
DAL-2*43 Light bulbs, light shields provided−2
lights not working inside kitchen area must be replace or repair to proper condition
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
missing RFSM certification must be have FSM registered with the city
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets on all areas at floor level must be 6 inches out the floor level
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-7*34 Outer openings:closing holes, gaps−2
missing tiles inside kitchen area must be closed all gaps on all areas to avoid pest harboring
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside RI cooler unit front kitchen area must be have proper food date marking on all food containers
DAL-9*24 Food Labeling- with common name of the food−2
missing food labeling on all food containers must be have proper food labeling on all food containers
DAL-10*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
missing splash at hand sink prep area must be have a splasher to avoid food contamination when preparing food
DAL-12*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest

Base deductions−27 pts

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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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