What is Open Sesame Lebanese Grill's health inspection score?

Open Sesame Lebanese Grill has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Open Sesame Lebanese Grill last inspected?

Open Sesame Lebanese Grill was last inspected on August 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Open Sesame Lebanese Grill have?

Open Sesame Lebanese Grill has 76 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Open Sesame Lebanese Grill safe to eat at?

Open Sesame Lebanese Grill has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Open Sesame Lebanese Grill serve?

Open Sesame Lebanese Grill serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Open Sesame Lebanese Grill

Name: Open Sesame Lebanese Grill
Address: 2615 OAK LAWN AVE #104, Dallas, 75219
Rating: 35

2615 OAK LAWN AVE #104, Dallas

Data may be outdated — inspected 8/26/2023

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Mediterranean•Oak Lawn

Ranked #291 of 311 in Oak LawnBetter than 49% of mediterranean restaurants

Declining

10 inspections

Last: Aug 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

33 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

Open location in Google Maps →

2615 OAK LAWN AVE #104, Dallas, TX 75219

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2019

1 inspections

1 intermediate

2 basic

Jun

Jan 2020

1 inspections

2 intermediate

5 basic

Jun 2020

1 inspections

3 intermediate

4 basic

Jun

Dec 2020

1 inspections

2 intermediate

3 basic

Apr 2021

1 inspections

1 intermediate

2 basic

Apr

Oct 2021

1 inspections

2 intermediate

8 basic

Jun 2022

1 inspections

2 intermediate

11 basic

Jun

Aug 2022

1 inspections

2 intermediate

6 basic

Feb 2023

1 inspections

2 intermediate

5 basic

Feb

Aug 2023

1 inspections

2 intermediate

11 basic

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestScore: 79

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INTERIOR OF REACH-IN-COOLER / NOT CLEAN FOR SIGHT AND TOUCH CLEAN PULL OUT DRAWERS FOR SIGHT/TOUCH (DRY INGREDIENT) CLEAN INTERIOR OF REACH-IN-COOLER/ NOT CLEAN FOR SIGHT TOUCH
DAL-2*18 Toxic items storage adjacent to food/utensils−5
CHEMICALS OBSERVED NEXT TO OPEN CONTAINERS OF FLOUR

Basic (11)

−22 pts

DAL-3*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
COOKED READY TO EAT FOODS WITH EXPIRATION DATES (WIC)
DAL-5*31 Handwashing lavatory - accessible−2
OBSERVED DISHES INSIDE OF FRONT HAND SINK NO PAPER TOWELS AT BACK HAND SINK
DAL-6*32 Maintain in Good Repair−2
CUTTING BOARDS OBSERVED IN POOR CONDITION/ REP RUSTED SHELVING SEEN INSIDE WALK-IN-COOLER.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PROPERLY STORE PERSONAL DRINKS IN FOOD PREP AREA
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED FOOD ON THE FLOOR- WALK -IN-COOLER-COS
DAL-9*39 Equipment and Utensils Storage−2
DAL-10*40 Single use articel wrapped or dispensed−2
PROTECT SINGLE SERVICE ITEMS BY STORING OFF THE FLOOR
DAL-11*41 Food storage containers, identified with common name of food.−2
LABEL BULK INGREDIENT BINS WITH COMMON NAME
DAL-12*45 Premises shall be maintained in good repair−2
REPLACE BLOWN OUT LIGHT ABOVE BACK DOOR HANG WET MOP TO DRY CLEAN. ORGANIZE THE BACK STORAGE AREA WALLS NEAR MOP SINK NOT IN GOOD REPAIR
DAL-13*46 Physical Facilities Premises−2
STAFF RESTROOM OBSERVED NOT CLEAN

Base deductions−32 pts

Feb 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Address plumbing issues
DAL-5*18 Unnecessary chemicals not allowed−5

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Equipment stored in hand sink
DAL-3*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Repair hot water capacity at hand sink
DAL-4*45 Lockers to be used to store personal items−2
DAL-6*39 Store equipment & utensils in a clean, dry place−2
DAL-7*42 Dirty nonfood contact surfaces−2

Base deductions−20 pts

Aug 22

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw beef on prep table next to cut vegetables
DAL-2*15 Contact RTE Products w/ Bare Hands−5
Employee observed touching RTE food with Bare hands

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*31 Individual, disposable towels−2
Hand wash sink missing Paper towels
DAL-5*35 Hair Restraints effective−2
Employees missing hair restraint
DAL-6*39 Keep utensils handles upright or protected−2
Utensils with no handles being used as scoops
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Rear door not self closing
DAL-8*46 Covered waste receptacle for women's restroom−2
No covered trash can in female restroom

Base deductions−22 pts

Jun 22

Routine InspectionScore: 79

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-9*10 Clean Sight and Touch−5
Black build-up observed on soda nozzles.
DAL-12*18 Toxic items labeling-non original container−5

Basic (11)

−22 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
Observed gnats near floor drain.
DAL-2*39 Cutting surfaces.−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store personal drinks.
DAL-4*45 Premises shall be maintained in good repair−2
Repair leak at handwash sink and self-closing device on back door. Repair holes in wall.
DAL-5*31 Handwashing lavatory - accessible−2
Do not store food in sink.
DAL-6*47 Other Violations−2
Purchase additional containers to cool food down. Clean and organize back storage area.
DAL-7*27 Cooling method, criteria - smaller portions−2
Food cooling at room temp.
DAL-8*41 Food storage containers, identified with common name of food.−2
squeeze bottles and bulk ingredients
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-11*46 Covered waste receptacle for women's restroom−2
DAL-13*21 RFSM - Not On Site−2

Base deductions−32 pts

Oct 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Cleaning bottle unlabeled
DAL-2*19 Water & Plumbing in good repair- per code−5
Hand wash sink not in good working condition

Basic (8)

−16 pts

DAL-3*29 Food thermometers provided and accessible−2
Must have working food thermometer
DAL-4*32 Damaged Equipment−2
damaged drink dispenser
DAL-5*33 Warewashing equipment, cleaning agents−2
Dishwasher unable to pump sanitizer
DAL-6*35 Hair Restraints effective−2
Employees must have hair restraints
DAL-7*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Food must be kept 6 inches above the floor
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
Utensils must be kept 6 inches above the floor
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
Must clean air intake vents
DAL-10*47 Handwashing signage−2
Must have hand wash signs

Base deductions−26 pts

Apr 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
no sanitizer in the dishwasher

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean splash and build up throughout the store. Shelves, table top in kitchen, dust on vents, under coke machine, corners and under equipment
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
can not store food or utensils on cloth- can grow bacteria remove protective film from prep table

Base deductions−9 pts

Dec 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
beef above dry peppers and next to ready to eat
DAL-4*03 Food products not maintained at 135øF or above−5
temperatures not maintained @ 135 degrees f or above. violations are marked with *

Basic (3)

−6 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks and personal items on prep surfaces
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
you can not have cloth under curring board- get cutting board mats you can not store food or utensils on clot or paper
DAL-5*42 Nonfood-contact surfaces material−2
clean splash and build up on walls floors and equipment

Base deductions−16 pts

Jun 20

Routine InspectionScore: 83

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Hand sink, under 3 comp sink
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-7*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*29 Food thermometers provided and accessible−2
DAL-5*22 Handlers-Certificate Not On Site−2

Base deductions−23 pts

Jan 20

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
DAL-7*19 Water & Plumbing in good repair- per code−5

Basic (5)

−10 pts

DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*35 Hair Restraints effective−2
DAL-5*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-6*47 Handwashing signage−2

Base deductions−20 pts

Jun 19

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items labeling-non original container−5
LABEL TOXIC SPRAY BOTTLE

Basic (2)

−4 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
RIC AMBIANT TEMP 50 DEGREE F
DAL-3*47 Handwashing signage−2
AT ALL HAND SINKS

Base deductions−9 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Mediterranean Restaurants Best in Dallas All Texas Restaurants