What is Old Hag's Pizza And Pasta's health inspection score?

Old Hag's Pizza And Pasta has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Old Hag's Pizza And Pasta last inspected?

Old Hag's Pizza And Pasta was last inspected on February 20, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Old Hag's Pizza And Pasta have?

Old Hag's Pizza And Pasta has 71 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Old Hag's Pizza And Pasta safe to eat at?

Old Hag's Pizza And Pasta has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Old Hag's Pizza And Pasta

Name: Old Hag's Pizza And Pasta
Address: 1315 W DAVIS ST, Dallas, 75208
Rating: 36

1315 W DAVIS ST, Dallas

Data may be outdated — inspected 2/20/2024

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0Poor

Oak Cliff

Ranked #354 of 400 in Oak Cliff

Stable

10 inspections

Last: Feb 20, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.1

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

1315 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Dec 2018

1 inspections

7 intermediate

5 basic

Dec

Jan 2019

1 inspections

2 intermediate

3 basic

Aug 2019

1 inspections

1 intermediate

7 basic

Aug

Feb 2020

1 inspections

2 intermediate

7 basic

Dec 2020

1 inspections

1 intermediate

Dec

Jun 2021

1 inspections

1 intermediate

3 basic

Mar 2022

1 inspections

2 intermediate

5 basic

Mar

Feb 2023

1 inspections

2 intermediate

3 basic

Oct 2023

1 inspections

3 intermediate

8 basic

Oct

Feb 2024

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Can opener blade observed dirty
DAL-2*19 Backflow prevention device - air gap−5
Observed floor drain backing up/may have issue with back flow prevention>give pipes draining into floor drain 1-inch air gap

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
Finish labeling squeeze bottles with contents
DAL-4*30 Food Establishment Permit−2
Operating w/ lapsed permit
DAL-5*32 Damaged Equipment−2
Replace broken glass in reach-in cooler doors by office
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Cook drinking beverage in food prep (area)
DAL-7*39 Cutting surfaces.−2
Replace worn cutting boards throughout kitchen
DAL-8*42 Dirty nonfood contact surfaces−2
Clean food debris in all prep coolers
DAL-9*45 Premises shall be maintained in good repair−2
Replace damaged ceiling tile

Base deductions−24 pts

Oct 23

Routine InspectionScore: 79

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*18 Galvanized metal may not used with acdic food−5
Observed canned pineapple still in can it came in>due to high acidity cannot leave (Marked it on inspection as number 9)
DAL-2*10 Clean Sight and Touch−5
Can opener blade observed w/ food debris clean after use
DAL-3*14 When to wash hands before donning new gloves−5
When doffing & donning gloves must wash hands

Basic (8)

−16 pts

DAL-4*24 Food Labeling- with common name of the food−2
Label all squeeze bottles w/ contents
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark all foods if kept for 24 hrs or more
DAL-6*30 Does Establishment have a current valid permit posted?−2
Operating w/ a lapsed permit
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
eliminate harboring conditions in establishment> excessive food waste on floor & grease build-up on equipment
DAL-8*39 Cutting surfaces.−2
Replace all worn cutting boards
DAL-9*42 Dirty nonfood contact surfaces−2
Clean gaskets of all build-up for all coolers
DAL-10*45 Premises shall be maintained in good repair−2
Replace worn/damaged insulation on vent over food prep area
DAL-11*32 Equipment and Utensils Multiuse Materials durable−2
Do not wrap equipment with aluminum foil

Base deductions−31 pts

Feb 23

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Multiple critically dented cans found & not separated
DAL-2*19 Plumbing System Construction−5
Fix leak at hand sink by dish machine

Basic (3)

−6 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean any food debris in walk-in cooler/freezer
DAL-4*45 Premises shall be maintained in good repair−2
Replace broken ceiling tiles in restroom
DAL-5*46 Enclosed toilet room w/self closing doors−2
Install self-closing mechanism on bathroom doors

Base deductions−16 pts

Mar 22

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed employee use bare hands to dispense bread.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Cold foods must be maintained at 41 or below. Observed at 49.5 Degrees F.

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
No registered food service manager on site.
DAL-2*45 Premises shall be maintained in good repair−2
Repair leak at faucet--handsink restroom. Openings observed in the walls/ceilings throughout. Seal bare wood/door frame/near monitors.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store employee drinks in a designated area--RIC/food prep area.
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Salads--premade must have a use be date on the container.
DAL-7*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety as soon as possible.

Base deductions−20 pts

Jun 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside and around door gaskets with soils, food debris and grease accumulations must be clean and sanitize to avoid cross contamination

Basic (3)

−6 pts

DAL-1*29 Sanitizing solutions, testing devices−2
missing set up sanitizer bucket at service area must be setup at: 200 - 400 ppm Quat concentration
DAL-2*34 Outer openings:closing holes, gaps−2
holes and gaps in different areas must be cover or closed all gaps to avoid pest harboring
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
walls with grease and soils accumulations must be clean all walls in all areas to avoid contamination

Base deductions−11 pts

Dec 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

Feb 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using cardboard as contact surfaces for utensils under tables at kitchen area must be replace or repair shelving under tables to avoid cross contamination
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
equipment in all areas dirty with grease deposits, food debris and soils accumulations must be clean to avoid cross contamination

Basic (7)

−14 pts

DAL-1*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
3c sink faucet broken must be repair to proper condition 3c sink signage wrong order must be wash rinse and sanitize order to clean utensils
DAL-2*43 Ventilation hood systems, adequacy−2
pizza oven outside the vent hood area as well some cooking equipment must be readjusted equipment or extend vent hood to prevent unlawful discharges and grease buildup on walls and ceilings
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment including fryers with encrusted grease and soils deposits must be clean to avoid cross contamination all equipment in all areas with grease accumulations must be clean all areas to avoid cross contamination
DAL-5*29 Sanitizing solutions, testing devices−2
missing chlorine test strips must be chlorine test strips to verified concentration
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ceiling closed to vent hood area with soils and grease accumulations must be clean to avoid cross contamination
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-9*45 Premises shall be maintained in good repair−2
premises must be maintain in good repair and proper condition

Base deductions−24 pts

Aug 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
NO SANITIZING BUCKET SET UP

Basic (7)

−14 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
USED FOR THAWING
DAL-3*45Physical Facilities−2
MISSING CEILING TILES AND HOLD ON THE WALL IN RESTROOM
DAL-4*30 Does Establishment have a current valid permit posted?−2
FOOD PERMIT NOT AVAILABLE
DAL-5*45 Unnecessary articles prohibited−2
Unnecessary ITEMS STORE IN RESTROOM
DAL-6*42 Dirty nonfood contact surfaces−2
DIRTY FLOOR
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORE ON PREP SURFACE
DAL-8*38 Thawing. under running water criteria - < 4 hours−2
THAWING IN Hand sink WITHOUT WATER RUNNING OVER THE FOOD ITEM

Base deductions−19 pts

Jan 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
no shopping allow to wrap garlic bread and bread
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
ham, pepperoni
DAL-5*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip

Base deductions−16 pts

Dec 18

Routine InspectionScore: 71

7 Med5 Basic

12 total

55/100inspection score

−45 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
meat 68''f
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*15 Bare hands contact with ready-to-eat foods−5
breadd
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
seal or provide cover for all food containers
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above bell pepper
DAL-6*10 Clean Sight and Touch−5
provide cleaning for the coolers
DAL-7*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket

Basic (5)

−10 pts

DAL-8*22 Handlers-Certificate Not On Site−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers
DAL-10*31 Handwashing lavatory - used for other purpose−2
observed bag of meat in the hand sink
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no eating allow in prep area
DAL-12*36 Cloths in-use for wiping between uses stored−2

Base deductions−45 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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