What is Old Warsaw Restaurant's health inspection score?

Old Warsaw Restaurant has a SafeDine safety score of 45 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 Warsaw Restaurant last inspected?

Old Warsaw Restaurant was last inspected on July 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Old Warsaw Restaurant have?

Old Warsaw Restaurant has 89 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Old Warsaw Restaurant safe to eat at?

Old Warsaw Restaurant has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Old Warsaw Restaurant

Name: Old Warsaw Restaurant
Address: 2512 MAPLE AVE, Dallas, 75201
Rating: 45

2512 MAPLE AVE, Dallas

Data may be outdated — inspected 7/28/2023

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0Poor

Downtown

Ranked #673 of 1000 in Downtown

Stable

10 inspections

Last: Jul 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

33 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% 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

2512 MAPLE AVE, Dallas, TX 75201

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

6 basic

Mar

Sep 2019

1 inspections

4 intermediate

5 basic

Apr 2020

1 inspections

3 intermediate

2 basic

Apr

Nov 2020

1 inspections

2 intermediate

6 basic

Apr 2021

1 inspections

2 intermediate

3 basic

Apr

Nov 2021

1 inspections

3 intermediate

10 basic

Dec 2021

1 inspections

3 intermediate

11 basic

Dec

Jan 2022

1 inspections

1 intermediate

8 basic

Jan 2023

1 inspections

2 intermediate

6 basic

Jan

Jul 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*19 Water System Maintained−5
REPAIR LEAK AT 3 COMP SINK
DAL-2*20 Grease Trap Tickets−5
SERVICE GREASE TRAP EVERY 90 DAYS . MAINTAIN MANIFEST ON FILE TO PRESENT UPON INSPECTION

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION . POST IN PUBLIC VIEW WHEN OBTAINED
DAL-4*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED
DAL-5*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS FOR CHEMICAL DISH MACHINE
DAL-6*32 Maintain in Good Repair−2
REPLACE TORN GASKETS ON RIC UNITS ON PREP LINE & WHERE NEEDED ALL EQUIPMENT SHALL BE OPERATING FOR ITS INTENT & PURPOSE . OBSERVED RIC ON COOK LINE NOT IN OPERATION/ WORKING.
DAL-7*43 Light bulbs, light shields provided−2
REPLACE BROKEN LIGHT UNDER VENT HOOD
DAL-8*47 Other Violations−2
PROVIDE PEST CONTROL SERVICE RECORDS. MAINTAIN ON FILE AND PRESENT UPON INSPECTION

Base deductions−22 pts

Jan 23

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*19 One Inch Air Gap−5
DAL-6*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*32 Maintain in Good Repair−2
Repair gaskets
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Exit door left open
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Jan 22

Routine InspectionScore: 84

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed interior of ice machine soiled.

Basic (8)

−16 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Employees must be able to provide food handlers
DAL-3*26 Advisory-"consuming raw or undercooked#" text−2
Must have consumer advisory for raw or undercooked foods
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Observed items in reach in cooler not date marked
DAL-5*29 Food thermometers provided and accessible−2
Restaurant must be able to prove food thermometer
DAL-6*32 Damaged Equipment−2
Observed torn cooler gaskets in kitchen coolers
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee food next to restaurant food in kitchen RIC
DAL-8*42 Dirty nonfood contact surfaces−2
Observed soiled cooler gaskets in kitchen
DAL-9*46 Covered waste receptacle for women's restroom−2
Must have covered trash can in female restroom

Base deductions−21 pts

Dec 21

Routine InspectionScore: 74

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed Ice machine heavily soiled on the interior
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw beef stored next to raw fish and raw eggs in RIC
DAL-3*10 Clean Sight and Touch−5
Observed interior of coolers soiled, plates left in cooler. Cold hold soiled

Basic (11)

−22 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
No items stored over 24 hrs have been date marked.
DAL-5*29 Sanitizing solutions, testing devices−2
Restaurant must have sanitizer test strips on site.
DAL-6*31 Individual, disposable towels−2
Observed kitchen hand sink with no paper towels
DAL-7*32 Damaged Equipment−2
Observed RIC gaskets torn in kitchen
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drinks on prep surface in kitchen
DAL-9*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths left on prep surface in kitchen
DAL-10*46 Covered waste receptacle for women's restroom−2
Female restrooms are required to have a covered trash can.
DAL-11*47 Handwashing signage−2
Must have hand wash signs in restrooms and trash can liners
DAL-12*22 Accredited food handler certificate - 60 days−2
All employees are required to have food handlers
DAL-13*26 Advisory-"consuming raw or undercooked#" text−2
Must have consumer advisory for raw or undercooked foods in restaurant
DAL-14*42 Dirty nonfood contact surfaces−2
Cooler gaskets are soiled, must be cleaned

Base deductions−37 pts

Nov 21

Routine InspectionScore: 77

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine in rear soiled. Drinks in ice at bar
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw meats and eggs stored next to and above cooked food in RIC
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Rear dishwasher reading 0ppm sanitizer

Basic (10)

−20 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
Employees must have food handlers
DAL-5*26 Advisory-"consuming raw or undercooked#" text−2
Must have consumer advisory for undercooked foods (steak)
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Must have date markings on items over 24 hrs
DAL-7*31 Individual, disposable towels−2
Must have paper towels at hand sink
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drink in RIC next to restaurant food
DAL-9*39 Keep utensils handles upright or protected−2
Ice scoop at bar must be kept in upright position in ice
DAL-10*42 Nonfood-contact surfaces material−2
Cooler gaskets are soiled
DAL-11*43 Light - 20 foot : Washing, utensil, toilet−2
Must replace no functioning lights in kitchen
DAL-12*46 Covered waste receptacle for women's restroom−2
Must have covered trash can in ladies restroom
DAL-13*47 Handwashing signage−2
Must have hand wash signs at all hand sinks

Base deductions−35 pts

Apr 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
detail clean make lines cooler and equipment mildew on the shelves
DAL-5*15 Bare hands contact with ready-to-eat foods−5
bar hand contact at the bar

Basic (3)

−6 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
seal the gap on make line- where the food is built up in the crack
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
condensation in the bottom of the make line soiled apron on the prep surface
DAL-4*45 Premises shall be maintained in good repair−2
exposed ceiling in the kitchen above hot water heater

Base deductions−16 pts

Nov 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Address high temps in RIC by adjusting the temperature control or contacting maintenance for repairs.
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leaky faucets

Basic (6)

−12 pts

DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cooling unit is leaking water
DAL-5*32 Maintain in Good Repair−2
Replace cooling unit seals
DAL-6*39 Store equipment & utensils in a clean, dry place−2
Store ice scoop in an area of minimal contamination risk
DAL-7*31 Individual, disposable towels−2
Towels must be available at hand wash station
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Apr 20

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
mac & cheese 49F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Soiled apron touching food on make line.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw eggs stored above bread and peppers.

Basic (2)

−4 pts

DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use towels under cuttingboards.
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not store utensils in standing water.

Base deductions−19 pts

Sep 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN EXCESS CONDENSATION IN RIC
DAL-6*20 Grease Trap Tickets−5
EMAIL
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW BEEF OVER RTE FOOD RAW EGG OVER RTE FOOD
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED PRODUCT IN TALL RIC

Basic (5)

−10 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
SCOOPS IN ROOM TEMP WATER
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
ON ALL FOOD STORED LONGER THAN 24 HOURS
DAL-4*29 Food thermometers provided and accessible−2
IN ALL COOLERS
DAL-5*42 Nonfood-contact surfaces material−2
NO TOWEL UNDER CUTTING BOARD
DAL-7*31 Individual, disposable towels−2
AT HAND SINKS

Base deductions−30 pts

Mar 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT OVER RTE- COS
DAL-3*02 Cold Hold (41øF/45øF or below)−5
BEANS 60 DEGREE F, SHREDDED CHEESE 60 DEGREE F, BOILED EGG 49 DEGREE F, GRAVY 52 DEGREE F- COS VOLUNTARILY DESTROYED
DAL-9*20 Grease Trap Tickets−5
NOT AVAILABLE DURING TIME OF INSPECTION, EMAIL MOST RECENT COPY
DAL-10*10 Clean Sight and Touch−5
EXCESSIVE CONDENSATION IN RIC

Basic (6)

−12 pts

DAL-2*42 Nonfood-contact surfaces material−2
DO NOT USE TOWELS AS LINERS-COS
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
ENSURE PROPER DATE MARKING
DAL-5*39 Equipment in good repair and proper adjustment.−2
REPAIR OR REPLACE GASKETS, RIC BY 3 COMP SINK AMBIENT 64.9 DEGREE F, - COS
DAL-6*47 Handwashing signage−2
AT BAR HAND SINKS-COS
DAL-7*43 Light bulbs, light shields provided−2
LIGHT SHIELD IN RIC
DAL-8*29 Food thermometers provided and accessible−2
IN RIC

Base deductions−32 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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