What is Pluckers Wing Bar's health inspection score?

Pluckers Wing Bar has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pluckers Wing Bar last inspected?

Pluckers Wing Bar was last inspected on February 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pluckers Wing Bar have?

Pluckers Wing Bar has 65 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pluckers Wing Bar safe to eat at?

Pluckers Wing Bar has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pluckers Wing Bar

Name: Pluckers Wing Bar
Address: 5500 GREENVILLE AVE #406, Dallas, 75206
Rating: 61

5500 GREENVILLE AVE #406, Dallas

Data may be outdated — inspected 2/14/2023

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0Fair

Greenville

Ranked #232 of 462 in Greenville

Stable

7 inspections

Last: Feb 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

38 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

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

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

5500 GREENVILLE AVE #406, Dallas, TX 75206

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Violation Timeline

May 2019

1 inspections

1 intermediate

5 basic

May

Nov 2019

1 inspections

4 intermediate

7 basic

Jun 2020

1 inspections

6 intermediate

8 basic

Jun

Jul 2020

1 inspections

4 intermediate

5 basic

Sep 2021

1 inspections

3 intermediate

8 basic

Sep

Sep 2022

1 inspections

1 intermediate

6 basic

Feb 2023

1 inspections

1 intermediate

6 basic

Feb

Inspection History

7 records on file

7 Routine

Feb 23

Routine InspectionLatestScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed powdered cleaner in unlabeled container.

Basic (6)

−12 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer buckets stored on the floor, unlabeled.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers and condenser unit in WIC.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor under equipment.
DAL-5*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-6*47 Handwashing signage−2
Need handwash signage in restrooms and at bar.
DAL-7*34 Pest control-routine inspections for−2
Observed fruit flies.

Base deductions−17 pts

Sep 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean mold inside ice machine and observed no sanitizer in sanitizer bucket (0 ppm CL)

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed items stored in handwash sink. Only use for washing hands
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food off floor. Observed pickles sitting on floor
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean wall next to venthood and floor in back
DAL-6*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−17 pts

Sep 21

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL
DAL-2*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 51.6
DAL-3*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
EXPIRED RFSM
DAL-5*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-6*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DISHES IMPROPERLY STORED ON FLOOR
DAL-8*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER ALL DISHES
DAL-9*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL ALL CONTAINERS
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS
DAL-11*45 Premises shall be maintained in good repair−2
REPAIR HOLE IN FLOOR ( REMOVE STANDING WATER)

Base deductions−31 pts

Jul 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
R. DRESSING 85.3. S. CHEESE 53.4, B. CHEESE DRESSING 60.1,
DAL-2*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
PROPERLY COOK WINGS TO 165F ( WINGS 124.1)
DAL-3*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-4*14 When to wash hands before donning new gloves−5
FAILURE TO WASH HANDS BEFORE DONNING GLOVES

Basic (5)

−10 pts

DAL-5*32 Maintain in Good Repair−2
REMOVE RUST FROM SHELVES
DAL-6*35 Jewelry Prohibition−2
NO JEWELRY ALLOWED ( WATCH)
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES ON EQUIPMENT
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-9*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS

Base deductions−30 pts

Jun 20

Routine InspectionScore: 71

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
F. CHICKEN 110.3F, MAC 113F, & CHILI 122.0F
DAL-2*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS & CHANGING GLOVES WITHOUT WASHING HANDS
DAL-5*10 Clean Sight and Touch−5
CLEAN RIC(S)- UNSANITARY CONDITIONS
DAL-9*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER @110F (WARNING)
DAL-11*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 51.4,
DAL-12*20 Conveying Sewage−5
HAND SINK BACKING-UP IN PREP AREA (WARNING)

Basic (8)

−16 pts

DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-4*31 Handwashing lavatory - used for other purpose−2
FOOD UTENSILS STORED IN HAND SINK AT BAR
DAL-6*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-7*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF
DAL-8*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-10*21 Demonstrateion of knowledge by PIC−2
GENERAL MANAGER LACK KNOWLEDGE ON HOT HOLD ( WARNING)
DAL-13*43 Light bulbs, light shields provided−2
REPLACE LIGHTING UNDER VENT HOOD SYSTEM
DAL-14*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−46 pts

Nov 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
WINGS 126.1
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
R.EGGS STORED NEXT TO DRESSING
DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 52.4 , RANCH DRESSING 79f
DAL-10*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (7)

−14 pts

DAL-3*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS AND WALL BY 3 COMP SINK
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED WITH CUSTOMERS FOOD
DAL-7*39 Cutting surfaces.−2
RESURFACE
DAL-9*43 Light bulbs, light shields provided−2
REPLACE LIGHTING UNDER VENT HOOD SYSTEM
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE SPLASH GUARD FOR HAND SINK ON PREP LINE

Base deductions−34 pts

May 19

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below - service coolers and makelines

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
Hand sink used for other purpose - utensils storage, no paper towels or soap at bar hand sinks
DAL-3*41 Food storage containers, identified with common name of food.−2
Label bulk containers
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Protect prep table/ surface from splash - more paper towel holder
DAL-5*34 Insect control devices-not over food/food prep−2
Bug light cannot be over hand sink or prep surface (food/ utensils)
DAL-6*42 Dirty nonfood contact surfaces−2
Clean exterior of microwaves, splash and buildup on walls and equipment ice scoop holder

Base deductions−15 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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