What is Pour House's health inspection score?

Pour House has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pour House last inspected?

Pour House was last inspected on April 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pour House have?

Pour House has 43 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pour House safe to eat at?

Pour House has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pour House serve?

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

Official Health Record

Pour House

Name: Pour House
Address: 1919 SKILLMAN ST, Dallas, 75206
Rating: 62

1919 SKILLMAN ST, Dallas

Data may be outdated — inspected 4/6/2023

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0Fair

American•Greenville

Ranked #217 of 462 in GreenvilleBetter than 17% of american restaurants

Stable

9 inspections

Last: Apr 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

37 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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

1919 SKILLMAN ST, Dallas, TX 75206

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Violation Timeline

Dec 2018

1 inspections

1 intermediate

3 basic

Dec

Jun 2019

1 inspections

1 intermediate

Dec 2019

1 inspections

2 intermediate

8 basic

Dec

Aug 2020

1 inspections

2 intermediate

8 basic

Apr 2021

1 inspections

5 basic

Apr

Oct 2021

1 inspections

1 intermediate

1 basic

Mar 2022

1 inspections

1 intermediate

3 basic

Mar

Oct 2022

1 inspections

1 intermediate

3 basic

Apr 2023

1 inspections

1 intermediate

2 basic

Apr

Inspection History

9 records on file

9 Routine

Apr 23

Routine InspectionLatestScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over RTE items

Basic (2)

−4 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water
DAL-3*31 No soap at handsink−2
Provide soap for hand sink

Base deductions−9 pts

Oct 22

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Ground beef found at 49.1'f keep at 41'f or lower

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
Obtain RFSM from city of Dallas
DAL-3*31 No soap at handsink−2
Provide soap for handsink
DAL-4*42 Dirty nonfood contact surfaces−2
Clean top of pizza oven

Base deductions−11 pts

Mar 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Sauce and tomatoes found at 51'f

Basic (3)

−6 pts

DAL-2*32 Equipment has cracks and corners−2
Replace broken cutting bord at prep station/cooler
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Do not prop open back door
DAL-4*45 Premises shall be maintained in good repair−2
Fix peeling ceiling

Base deductions−11 pts

Oct 21

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken and beef found at 45'f

Basic (1)

−2 pts

DAL-2*31 No soap at handsink−2
No soap or paper towels at hand sink

Base deductions−7 pts

Apr 21

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
Registered food service manager certificate, Expired.
DAL-2*22 Accredited food handler certificate - 60 days−2
All food staff must have state approved food handler certifiaction.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Side door(daylight) observed underneath the door.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Properly store ice-scoop, not on top of ice machine.
DAL-5*45 Premises shall be maintained in good repair−2
Observed chipped paint on walls, dinning area.

Base deductions−10 pts

Aug 20

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
FOOD ITEM STORED IN ICE FOR CUSTOMERS
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-2*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
PROVIDE FOOD HANDLER FOR ALL
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
KEEP ICE SCOOP PROTECTED
DAL-5*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH HANGING FROM EMPLOYEE
DAL-6*32 Damaged Equipment−2
DAL-7*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-8*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th−2
BEER STORED IN UNDRAINED WASTEWATER
DAL-10*46 Covered waste receptacle for women's restroom−2
PROVIDE

Base deductions−26 pts

Dec 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
INSIDE RIC, INSIDE MICROWAVE EXCESS CONDENSATION IN RIC
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN OVER RTE SAUCE IN COOLER

Basic (8)

−16 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
MUST USE UTENSIL WITH HANDLE
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD GRATES TO BE FREE OF DUST
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
GNATS AT ICE MACHINE AREA
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
ITEMS IN RIC STORED LONGER THAN 24 HOURS
DAL-6*46 Covered waste receptacle for women's restroom−2
PROVIDE
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDED IN ALL COOLERS
DAL-8*43 Light 20 foot : Reach-in cooler−2
REPLACE IN RIC BY LINE
DAL-9*21 RFSM - Not On Site−2

Base deductions−26 pts

Jun 19

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
soda nozzles and soda nozzle holders need to be cleaned

Base deductions−5 pts

Dec 18

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean slicer, microwave

Basic (3)

−6 pts

DAL-2*40 Reuse of single service articles−2
reuse of single use containers
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
dust on A/C vents- clean
DAL-4*42 Dirty nonfood contact surfaces−2
Clean: gaskets Splash and build up on walls and equipment Dust on the walls, ceilings, Bottoms of coolers Microwave shelf exterior of RIF- dust

Base deductions−11 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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