What is Restaurant's health inspection score?

Restaurant has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant last inspected?

Restaurant was last inspected on June 14, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant have?

Restaurant has 40 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant safe to eat at?

Restaurant has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurant serve?

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

Official Health Record

Restaurant

Name: Restaurant
Address: 312 W DAVIS ST, Dallas, 75208
Rating: 38

312 W DAVIS ST, Dallas

Data may be outdated — inspected 6/14/2021

▲Improving

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0Poor

American•Oak Cliff

Ranked #349 of 400 in Oak CliffBetter than 22% of american restaurants

Improving

3 inspections

Last: Jun 14, 2021

low confidence

Directions Order

Inspections

Clean Rate

13.3

Avg Violations

60 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 32/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (38/100) which is computed during our regular data sync.

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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312 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Feb 2021

1 inspections

7 intermediate

8 basic

Feb

Mar 2021

1 inspections

6 intermediate

9 basic

Jun 2021

1 inspections

3 intermediate

7 basic

Jun

Inspection History

3 records on file

2 Routine1 Follow-up

Jun 21

Routine InspectionLatestScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*18 Medicines labeled and stored properly−5
MEDICINE STORED WITH SINGLE SERVICE ARTICLES AND FOOD ITEMS IN WIC
DAL-7*10 Q.A. PPM - follow manufacturer's direction−5
0 PPM ON DISH MACHINE
DAL-9*19 One Inch Air Gap−5
PROVIDE FOR 3 COMP , HANDWASHING SINK, AND ICE BIN

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-3*40 Store single-service item in original package−2
KEEP PROTECTED
DAL-4*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL NON ORIGINAL CONTAINERS
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ICE SCOOP HANDLE STORED IN ICE
DAL-6*30 Food Establishment Permit−2
PROVIDE VALID HEALTH PERMIT
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-10*47 Handwashing signage−2
PROVIDE FOR ALL

Base deductions−29 pts

Mar 21

Follow-up InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*19 One Inch Air Gap−5
PROVIDE FOR 3 COMP SINK , WAREWASHING, AND HANDSINK
DAL-4*02 Cold Hold (41øF/45øF or below)−5
SLICED CUCUMBERS 48*F STORED IN BAR, SLICED TOMATOES 47*F, CHEESE 53*F (DISCONTINUE ICE AS COLD HOLD)
DAL-7*14 Gloves single use−5
IMPROPER GLOVE USE
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW BACON STORED ABOVE RTE FOODS
DAL-13*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARK PROVIDED FOR BEANS IN WIC
DAL-15*18 Toxic items storage adjacent to food/utensils−5
CHEMICAL STORED ON FOOD EQUIPMENT AND NEAR FOOD ITEMS

Basic (9)

−18 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD ITEMS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMER ITEMS
DAL-6*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH HANGING FROM EMPLOYEES AND ON PREP TABLE
DAL-8*21 RFSM - Not On Site−2
DAL-9*45 Lockers to be used to store personal items−2
PERSONAL ITEMS STORED WITH CUSTOMER ITEM
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS STORED IN STANDING WATER
DAL-12*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-14*28 Date marking commercially prepared RTE/ TCS food−2
IMPROPER DATEMARKING

Base deductions−48 pts

Feb 21

Routine InspectionScore: 60

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
LACK OF DATEMARKING
DAL-3*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE SLICING RTE FOODS WITH BARE HANDS
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL
DAL-9*18 Toxic items stored above food/utensils−5
GLUE TRAP STORED ABOVE FOOD ITEMS
DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN/ CHORIZO STORED ABOVE RTE FOODS ITEMS
DAL-14*02 Cold Hold (41øF/45øF or below)−5
CHEESE 46.7*F, 44.6*F STORED ON TOP OF ICE.
DAL-15*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds−5
DISCONTINUE PARTIALLY COOKING CHICKEN: OBSERVED COOKED CHICKEN STORED ON PREP TABLE

Basic (8)

−16 pts

DAL-2*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-4*36 Cloths in-use for wiping between uses stored−2
OBSERVED WIPING CLOTH HANGING FROM EMPLOYEES
DAL-5*39 Store all equipment & utensil covered or inverted−2
INVERT ALL EQUIPMENT
DAL-7*32 Damaged Equipment−2
REMOVE ALL DAMAGE EQUIPMENT
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN RIC DOOR GASKETS
DAL-10*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL ; FAILURE TO REMOVE EXPIRED FOR IN WIC
DAL-11*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK; DUMPING IN HANDSINK AT BAR
DAL-13*41 Food storage containers, identified with common name of food.−2
PROVIDE FOR ALL

Base deductions−51 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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