What is Ozona Grill And Bar's health inspection score?

Ozona Grill And Bar 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 Ozona Grill And Bar last inspected?

Ozona Grill And Bar was last inspected on June 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ozona Grill And Bar have?

Ozona Grill And Bar has 46 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ozona Grill And Bar safe to eat at?

Ozona Grill And Bar has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ozona Grill And Bar serve?

Ozona Grill And Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ozona Grill And Bar

Name: Ozona Grill And Bar
Address: 4615 GREENVILLE AVE, Dallas, 75206
Rating: 56

4615 GREENVILLE AVE, Dallas

Data may be outdated — inspected 6/11/2023

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0Fair

American•Greenville

Ranked #301 of 472 in GreenvilleBetter than 22% of american restaurants

Stable

7 inspections

Last: Jun 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

37 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

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

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

-9 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

-5 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

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4615 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

4 basic

Nov

Jun 2019

1 inspections

3 basic

Dec 2019

1 inspections

4 intermediate

3 basic

Dec

Mar 2021

1 inspections

3 intermediate

6 basic

Mar 2022

1 inspections

3 intermediate

8 basic

Mar

Dec 2022

1 inspections

1 intermediate

3 basic

Jun 2023

1 inspections

2 intermediate

3 basic

Jun

Inspection History

7 records on file

7 Routine

Jun 23

Routine InspectionLatestScore: 89

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
raw chick, raw beef, diced onions, salsa stored without protected in walk in cooler
DAL-2*19 Water & Plumbing in good repair- per code−5
vacuum breaker on mop sink is in disrepair. Repair with approved device

Basic (3)

−6 pts

DAL-3*26 Allergen Labeling−2
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
dressings date marked - 6-5-23. Garden salad mix date marked - 6-6-23. Provide date of expiration
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
label all bulk white bins with white colored product with common name

Base deductions−16 pts

Dec 22

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed shredded cheese held at 50 Degrees F in RIC on prep line.

Basic (3)

−6 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at front door.
DAL-3*39 Equipment in good repair and proper adjustment.−2
Observed ice build up in the WIF. Observed WIF floor not in good repair.
DAL-4*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−11 pts

Mar 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
DAL-8*19 One Inch Air Gap−5
DAL-10*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (8)

−16 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*34 Outer openings:closing holes, gaps−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-9*35 Jewelry Prohibition−2
DAL-11*39 Cutting surfaces.−2

Base deductions−31 pts

Mar 21

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
S. MUSHROOM 45.2F
DAL-7*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-8*03 Food products not maintained at 135øF or above−5
F. FRIES 101.0 & S. CHICKEN 124.5

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS THROUGH-OUT PREPARE
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-6*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-9*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS

Base deductions−27 pts

Dec 19

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD
DAL-3*02 Cold Hold (41øF/45øF or below)−5
S. TOM 53.2f, D. TOMATOES 46.9, D. TOMATOES 47.8, S. CREAM 45.1, PASTA 44.2
DAL-6*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT RAW CHICKEN STORED ABOVE GROUND BEEF

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS BY 3 COMP SINK AND HAND SINK , CLEAN FAN VENT COVERS & GASKETS
DAL-4*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination

Base deductions−26 pts

Jun 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
replace styrofoam cupd with container that is smooth durable easily cleaned and non absorbent
DAL-2*39 Keep utensils handles upright or protected−2
ice scoop handle touching the ice
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cover the drinks out side

Base deductions−6 pts

Nov 18

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
sanitation bucket next to bread
DAL-5*10 Clean Sight and Touch−5
clean soda gun holders
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
avacado and squash sitting on top pf RTE salad

Basic (4)

−8 pts

DAL-1*43 Light bulbs, light shields provided−2
replace bulbs in vent a hood
DAL-2*45 Premises shall be maintained in good repair−2
replace seal on freezer door
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cloth under food container by frier
DAL-7*39 Keep utensils handles upright or protected−2
bulk goods scoop touching product

Base deductions−23 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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