What is Phd's health inspection score?

Phd has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Phd last inspected?

Phd was last inspected on September 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Phd have?

Phd has 60 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Phd safe to eat at?

Phd has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Phd serve?

Phd serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Phd

Name: Phd
Address: 1300 W DAVIS ST, Dallas, 75208
Rating: 44

1300 W DAVIS ST, Dallas

Data may be outdated — inspected 9/17/2023

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0Poor

American•Oak Cliff

Ranked #320 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

7 inspections

Last: Sep 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-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

1300 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

6 basic

Feb

Jul 2019

1 inspections

2 intermediate

3 basic

Feb 2020

1 inspections

3 intermediate

9 basic

Feb

Mar 2021

1 inspections

3 intermediate

8 basic

Aug 2022

1 inspections

3 intermediate

8 basic

Aug

Feb 2023

1 inspections

1 intermediate

5 basic

Sep 2023

1 inspections

2 intermediate

6 basic

Sep

Inspection History

7 records on file

7 Routine

Sep 23

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*18 Toxic items labeling-non original container−5
DAL-8*15 Contact RTE Products w/ Bare Hands−5

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*32 Damaged Equipment−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*29 Sanitizing solutions, testing devices−2
DAL-5*27 Cool TCS foods using proper methods−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−22 pts

Feb 23

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
hot holding unit turned off chicken breast observed at 129 degrees f. hot food must be maintained at 135 degrees for above

Basic (5)

−10 pts

DAL-2*47 Other Violations−2
provide current pest control record
DAL-3*21 RFSM - Not On Site−2
no rfsm
DAL-4*32 Damaged Equipment−2
black 3 door ric observed running high temperature
DAL-5*39 Store all equipment & utensil covered or inverted−2
invert single use containers
DAL-6*31 Handwashing lavatory - used for other purpose−2
do not use hand sink at bar as a dump

Base deductions−15 pts

Aug 22

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-7*10 Clean Sight and Touch−5
OBSERVED BROWN SOIL BUILD INSIDE OF ICE MACHINE, CLEAN AND SANITIZE INSIDE OF ICE MACHINE.
DAL-9*02 Cold Hold (41øF/45øF or below)−5
OBSERVED RAW CHICKEN BREAST AT 48.7F, GUAC AT 46.4F, DICE TOMATO AT 47.9F. PICO 48.2F. MOVE ALL FOOD TO WORKING COLD HOLD EQUIPMENT.
DAL-11*20 Grease Trap Tickets−5
MOST RECENT AND AVAILABLE GREASE TRAP TICKET IS FROM 2017. MUST BE CLEANED EVERY 90 DAYS AND MAKE PAPER WORK READILY AVAILABLE.

Basic (8)

−16 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*31 Individual, disposable towels−2
NO AVAILABLE TOWELS AT BAR, PROVIDE.
DAL-3*39 Cooking equipment free of encrusted grease−2
OBSERVED GREASE BUILD UP ON CHIP HOT HOLD EQUIPMENT, CLEAN.
DAL-4*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, HEAVY DUST BUILD UP ON FANS, DUST BUILD UP ON WIRE STORAGE SHELVES, CLEAN.
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED INTAKE VENTS WITH DUST BUILD UP IN KITCHEN.
DAL-6*45 Store maintenance equip away from food/food equip−2
OBSERVED WD-40 CAN NEXT TO ONION AND OTHER DRY INGREDIENTS. STORE AWAY FROM FOOD.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED OPENED DRINKS IN KITCHEN, NO DRINKING IN KITCHEN.
DAL-10*38 Thawing. under running water criteria - < 4 hours−2
OBSERVED RAW CHICKEN THAWING IN STILL WATER, THAW UNDER RUNNING WATER.

Base deductions−31 pts

Mar 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items stored above food/utensils−5
CHEMICAL STORED WITH FOOD ITEMS
DAL-10*19 One Inch Air Gap−5
PROVIDE AT BAR ON 3 COMP SINK
DAL-11*10 Clean Sight and Touch−5
CLEAN ALL

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
REGISTER CFM BY 3/19/21
DAL-3*34 Windows or doors protected against the entry criteria - air curtain−2
OBSERVED ALL WINDOWS AND DOORS OPEN NO AIR CURTAINS PROVIDED
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-5*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING FROM UNDER EQUIPMENT
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN ALL DOOR GASKETS
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK AND FOOD STORED ON PREP TABLE
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
IMPROPER DATEMARKING
DAL-9*39 Store all equipment & utensil covered or inverted−2
INVERT ALL

Base deductions−31 pts

Feb 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT STORED ABOVE RTE FOODS IN RIC
DAL-4*10 Clean Sight and Touch−5
CLEAN ALL
DAL-10*18 Toxic items labeling-non original container−5
PROVIDE FOR ALL

Basic (9)

−18 pts

DAL-1*45 Attachments to walls and ceilings shall be easily cleanable−2
CLEAN ALL
DAL-3*47 RFSM Certificate - Not Display−2
POST IN CUSTOMER VIEW
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-6*37 Food, utensils & equip under other sources−2
FOOD ITEMS STORED ABOVE FILL LINE
DAL-7*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE
DAL-8*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL ITEMS STORED ON PREP TABLE WITH CUSTOMER ITEMS
DAL-11*31 Handwashing lavatory - used for other purpose−2
OBSERVED EMPLOYEE FILLING UP BUCKET
DAL-12*39 Soda nozzles and ice bin clean to remove soil−2
CLEAN ALL

Base deductions−33 pts

Jul 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
raw shrimp measured at 48 degrees F; raw chicken measured at 50 degrees F
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shrimp and raw chicken stored on a shelf above cooked chicken wings inside the reach in cooler

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
two bags of onions and a box of nacho sliced jalapeno peppers stored on the floor inside the kitchen. Also, boxes of clear soy liquid frying oil stored on the floor inside the kitchen
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed an employee preparing a sanitizer bucket in a designated hand wash sink; also had eggs in a container that were stored in a designated hand wash sink
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was measuring at 46 degrees F; the employee adjusted the temperature to the correct setting of 41 degrees F.

Base deductions−16 pts

Feb 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cups shelves and bar area dirty food contact surfaces must be clean and sanitize during operational hours

Basic (6)

−12 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
floors inside kitchen area with rough surfaces must be replace or repair non surfaces to a smooth and easy to clean
DAL-2*34 Outer openings:closing holes, gaps−2
ceiling tile inside restroom failing down must be repair or replace to avoid pest harboring and contamination
DAL-4*29 Food thermometers provided and accessible−2
missing some thermometers inside cooler units must be have visible and working thermometers
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
bar service bottles dirty by spills and soils accumulations must be clean to avoid cross contamination
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizer bucket at bar area must be have sanitizer buckets during operational hours on all areas
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−17 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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