What is One Stop Dickey's's health inspection score?

One Stop Dickey's has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was One Stop Dickey's last inspected?

One Stop Dickey's was last inspected on September 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does One Stop Dickey's have?

One Stop Dickey's has 66 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is One Stop Dickey's safe to eat at?

One Stop Dickey's has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

One Stop Dickey's

Name: One Stop Dickey's
Address: 2324 MCKINNEY AVE, Dallas, 75201
Rating: 56

2324 MCKINNEY AVE, Dallas

Data may be outdated — inspected 9/20/2023

▲Improving

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0Fair

Downtown

Ranked #739 of 1000 in Downtown

Improving

10 inspections

Last: Sep 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+10 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

2324 MCKINNEY AVE, Dallas, TX 75201

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Violation Timeline

Mar 2019

1 inspections

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

7 basic

Feb 2020

1 inspections

5 intermediate

3 basic

Feb

Sep 2020

1 inspections

3 intermediate

4 basic

Mar 2021

1 inspections

1 intermediate

2 basic

Mar

Sep 2021

1 inspections

3 intermediate

7 basic

Feb 2022

1 inspections

3 intermediate

7 basic

Feb

Sep 2022

1 inspections

3 intermediate

3 basic

Mar 2023

1 inspections

1 intermediate

6 basic

Mar

Sep 2023

1 inspections

1 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

Basic (2)

−4 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT
DAL-3*45 Premises shall be maintained in good repair−2
PATCH HOLES IN FRP WALL OVER 3 COMP SINK AND WHERE NEEDED DISPOSE OF MOP WATER AND HANG MOP WHEN NOT IN USE

Base deductions−9 pts

Mar 23

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener

Basic (6)

−12 pts

DAL-2*32 Maintain in Good Repair−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*39 Store equipment & utensils in a clean, dry place−2

Base deductions−17 pts

Sep 22

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
Food at line unable to reach 41 degrees after 3.5 hours
DAL-2*03 Food products not maintained at 135øF or above−5
Hot hold at 130 degrees
DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored next to RTE biscuits in WIC

Basic (3)

−6 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Food in WIC (coleslaw) missing date marking over 24hrs
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on prep surface
DAL-6*45 Premises shall be maintained in good repair−2
Missing ceiling tile in rear of kitchen

Base deductions−21 pts

Feb 22

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Brisket in hot hold at 128 degrees. Must be 135+
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed ice machine in rear soiled
DAL-3*14 When to wash hands before donning new gloves−5
Did not observed employee wash hands prior to to putting on gloves

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM on site
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee cell phone on prep table
DAL-6*36 Cloths in-use for wiping between uses stored−2
Wiping cloth on prep counter next to hot hold
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Eggs on floor in WIC
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
Utensils on floor in rear kitchen
DAL-9*22 Accredited food handler certificate - 60 days−2
No employees have food handlers
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents above serving line

Base deductions−29 pts

Sep 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
ice machine interior soiled
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw eggs next to cooled bacon/ Raw beef next to raw pork
DAL-3*14 When to wash−5
Employee must was hands after switching tasks to prepare food

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
Must have RFSM available during serving hours
DAL-5*22 Accredited food handler certificate - 60 days−2
Employees must have food handlers within 2 months of starting date
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
Cold hold unable to get to temperature after several hours
DAL-7*36 Cloths in-use for wiping between uses stored−2
wiping cloths must be placed in sanitizer bucket after use
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food ( potatoes) on floor in walk in cooler
DAL-9*39 Store equipment & utensils - avoid contamination−2
Utensils must not be placed between prep tables
DAL-10*46 Covered waste receptacle for women's restroom−2
Must have covered trash can in female restroom

Base deductions−29 pts

Mar 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
dirty food contact surfaces- can opener blade, ice machine, knife holder

Basic (2)

−4 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
can not use cloth under cutting boards remove foil from the bottom of prep table- paint
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks can not go above or next to food utensils, or prep surfaces or on prep surfaces

Base deductions−9 pts

Sep 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
SAUSAGE 45'F, CHICKEN 45'F. JUICE 48'F FROM JUICE COOLER.
DAL-4*10 Clean Sight and Touch−5
ICE MACHINE , CAN OPENER
DAL-5*03 Food products not maintained at 135øF or above−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 TURKEY APPROX. 15 LBS 5 RIBS APPROX 20 LBS 1 MASHED POTATOES APPROX 5 LBS 1 BEANS APPROX 5 LBS 4 BRISKET APPROX. 7 LBS EACH REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS FROM WARMER AT 104'F . PIC STATED PRODUCTS BEEN THERE OVER NIGHT. DISPOSITION: PIC

Basic (4)

−8 pts

DAL-1*45 First Aid−2
DAL-2*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-6*21 RFSM - Not On Site−2
NONE
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
WALK IN COOLER FLOOR

Base deductions−23 pts

Feb 20

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations are marked with a * pickles 56* sour cream 58* potato salad 59.2*
DAL-2*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 41 degrees F or below. Violations are marked with a ** hptdog
DAL-3*18 Toxic items labeling-non original container−5
Must label all chemicals not in their original container must be with common name- spray bottles
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs next to ready to eat (biscuits, tortilla, cheese) eggs above milk in display
DAL-6*10 Clean Sight and Touch−5
Food contact surfaces- CLEAN: can opener blade knife holders scale

Basic (3)

−6 pts

DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Must be smooth easily cleanable, nonabsorbent, smooth, durable material remove foils liners can not store food or condiments on cloth can not use cloth under cutting boards
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
soiled cloth on utensils
DAL-8*45 Premises shall be maintained in good repair−2
good repair- exposed ceiling- replace broken ceiling tile

Base deductions−31 pts

Sep 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside of the ice machine.

Basic (7)

−14 pts

DAL-2*21 Outfitter-Certified Food Manager−2
Obtain COD RFSM certificate.
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Replace broken containers, clean inside of reach in coolers.
DAL-4*34 Pest Control−2
Observed flies.
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
Towels cannot be used under cutting boards.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean fan covers.
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Seal holes in the wall, clean the ceiling and tiles.
DAL-8*47 Other Violations−2
Notification of signage for current health inspection report. ****PROVIDED****

Base deductions−19 pts

Mar 19

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Food thermometers provided and accessible−2
DAL-2*32 Damaged Equipment−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*47 Other Violations−2

Base deductions−8 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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