What is Pie Tap Design District Llc's health inspection score?

Pie Tap Design District Llc has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pie Tap Design District Llc last inspected?

Pie Tap Design District Llc was last inspected on August 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pie Tap Design District Llc have?

Pie Tap Design District Llc has 67 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pie Tap Design District Llc safe to eat at?

Pie Tap Design District Llc has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pie Tap Design District Llc

Name: Pie Tap Design District Llc
Address: 1212 OAK LAWN AVE #131, Dallas, 75207
Rating: 53

1212 OAK LAWN AVE #131, Dallas

Data may be outdated — inspected 8/9/2023

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0Fair

Design District

Ranked #298 of 422 in Design District

Unknown

8 inspections

Last: Aug 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

35 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

-47

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

Latest

100% 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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1212 OAK LAWN AVE #131, Dallas, TX 75207

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

8 basic

Jan

Jul 2019

1 inspections

5 basic

Jan 2020

1 inspections

4 intermediate

5 basic

Jan

Sep 2020

1 inspections

3 intermediate

7 basic

Mar 2021

1 inspections

2 intermediate

4 basic

Mar

May 2021

1 inspections

3 intermediate

8 basic

Nov 2021

1 inspections

3 intermediate

6 basic

Nov

Aug 2023

1 inspections

2 intermediate

6 basic

Inspection History

8 records on file

7 Routine1 Complaint

Aug 23

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
REMOVE EXPIRED FOOD PRODUCTS FROM BAR, 1/2 N 1/2 DATED 7-3-23
DAL-7*20 Grease Trap Tickets−5
PROVIDE RECORD WITHIN LAST 90 DAYS.

Basic (6)

−12 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE .
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS., TOP OF DISH WASHING MACHINE,
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-8*34 Pest Control−2
OBSERVED FRUIT FLIES NEAR DISH WASHING MACHINE AREA AND BAR.

Base deductions−22 pts

Nov 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket 50 ppm quat
DAL-8*20 Grease Trap Tickets−5
DAL-9*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to onion bag and tomato

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*34 Outer openings:closing holes, gaps−2
observed front and back door are not close properly
DAL-3*31 Handwashing lavatory - used for other purpose−2
observed spray bottle, container in the hand sink
DAL-5*47 Handler-Certificate Not on site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the cheese in the WIC
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

May 21

Complaint InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-5*02 Cold Hold (41øF/45øF or below)−5
food on cold holding unit not provide 41 degrees f or below observed 50 degrees f
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
main dish washer 0 ppm bar dish washer 0 ppm

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean walls, floors, floor drain
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks and food can not be store above customer's food- separate
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-7*34 Pest control-routine inspections for−2
observed roach by dish washer
DAL-8*47 Other Violations−2
chocking poster
DAL-9*29 Mechanical holding unit, thermometer location−2
all cold units need to have thermometer
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket

Base deductions−31 pts

Mar 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above raw beef
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the coolers, can opener

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for cheese
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for ice bucket

Base deductions−18 pts

Sep 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and beef store together
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm
DAL-3*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*47 Handler-Certificate Not on site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for cheese
DAL-7*31 Individual, disposable towels−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for ice bucket
DAL-10*42 Nonfood-contact surfaces material−2
no towel allow under the tray

Base deductions−29 pts

Jan 20

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
green leaf, lemon 53'f
DAL-2*14 Gloves single use−5
multi tasks with 1 gloves
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken, raw meat store next to cooked chicken, dressing
DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*31 Individual, disposable towels−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed oil boxes on the floor

Base deductions−30 pts

Jul 19

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
DAL-2*39 Store equipment & utensils - avoid contamination−2
knives
DAL-3*31 No soap at handsink−2
DAL-4*37 Food shall be protected from cross contamination by protecting food containers that are received−2
open foods by the customer walk way
DAL-5*47 Handwashing signage−2

Base deductions−10 pts

Jan 19

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
dishwasher tested 0 ppm

Basic (8)

−16 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIC
DAL-3*30 Food Establishment Permit−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee personal food inside RIC.
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*42 Dirty nonfood contact surfaces−2
Clean fan covers inside WIC.
DAL-8*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-9*45 Premises shall be maintained in good repair−2
Patch holes in wall at back prep area.

Base deductions−21 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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