What is Rodeo Goat's health inspection score?

Rodeo Goat has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rodeo Goat last inspected?

Rodeo Goat was last inspected on September 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rodeo Goat have?

Rodeo Goat has 64 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rodeo Goat safe to eat at?

Rodeo Goat has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Rodeo Goat

Name: Rodeo Goat
Address: 1926 N MARKET CENTER BLVD, Dallas, 75207
Rating: 49

1926 N MARKET CENTER BLVD, Dallas

Data may be outdated — inspected 9/24/2023

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0Poor

Design District

Ranked #323 of 418 in Design District

Stable

10 inspections

Last: Sep 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

1926 N MARKET CENTER BLVD, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

4 basic

Feb

Aug 2019

1 inspections

1 intermediate

2 basic

Feb 2020

1 inspections

3 intermediate

5 basic

Feb

Aug 2020

1 inspections

1 intermediate

7 basic

Feb 2021

1 inspections

3 intermediate

4 basic

Feb

Aug 2021

1 inspections

1 intermediate

7 basic

Mar 2022

1 inspections

3 intermediate

2 basic

Mar

Dec 2022

1 inspections

6 intermediate

5 basic

Feb 2023

1 inspections

4 basic

Feb

Sep 2023

1 inspections

3 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
COLD HOLD OPEN TOP FRIDGE SALSA READ 56F
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
OBSERVED RAW CHICKEN STORED ABOVE BREAD IN FREEZER
DAL-3*18 Toxic items labeling-non original container−5
OBSERVED UNLABELED SPRAY BOTTLES IN HAND SINK BY DISHROOM

Basic (1)

−2 pts

DAL-4*47 Other Violations−2
MUST POST CURRENT INSPECTION REPORT OR HAVE SIGN STATING ITS AVAILABLE

Base deductions−17 pts

Feb 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cooled fries sitting on the floor
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*45 Lockers to be used to store personal items−2
DAL-4*31 Handwashing lavatory - used for other purpose−2

Base deductions−8 pts

Dec 22

Routine InspectionScore: 75

6 Med5 Basic

11 total

60/100inspection score

−40 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tomato 46'f, cheese 48'f
DAL-2*06 Discard TCS in vending machine if exceeds time/temp−5
blue cheese 12/02
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw turkey store next to raw meat
DAL-6*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket : 500 ppm quat
DAL-9*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bucket store next to onion and spices
DAL-11*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed slice cheeses put on side of open top coolers without container/protection

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*34 Outer openings:closing holes, gaps−2
Observed open gaps for the back door
DAL-7*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for all food containers
DAL-10*31 Handwashing lavatory - used for other purpose−2
Observed onion container on the hand sink

Base deductions−40 pts

Mar 22

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
cheese exp 3/26, 3/2 Checked for all the expired foods in wic
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken burger store next to beef burger
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cheese 50'f, cold slaw 48'f

Basic (2)

−4 pts

DAL-1*31 Individual, disposable towels−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the cheese and onion container

Base deductions−19 pts

Aug 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and raw chicken store together

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
observed towel in the hand sink
DAL-3*34 Pest Control−2
observed flies in the kitchen
DAL-5*47 Handler-Certificate Not on site−2
expired food handler card
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for tomato and cole slaw container
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under cutting board

Base deductions−19 pts

Feb 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 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 meat store next to produce
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket 500 ppm quat
DAL-3*18 Toxic items stored above food/utensils−5
observed sanitizer buckets store next to food

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
expired RFSM
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all meats in wic
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−23 pts

Aug 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
food exp 8/20

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the cooler
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-5*34 Outer openings:closing holes, gaps−2
seal open gaps for back door
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under food containers

Base deductions−19 pts

Feb 20

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
chicken 1/31/20
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to cole slaw
DAL-3*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to food

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide cover the carrot, green leaf
DAL-5*31 Handwashing lavatory - accessible−2
tools, tray bclocke the hand sink
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for the ice bucket
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
no towel allow under the cutting board

Base deductions−25 pts

Aug 19

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean inside of ice machine

Basic (2)

−4 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
eating food over clean dishes water bottle on prep table and in bar ice bin
DAL-3*36 Cloths in-use for wiping between uses stored−2
cloths stored in sanitizer between uses

Base deductions−9 pts

Feb 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
can opener blade had food particles. must be washed and sanitized
DAL-4*18 Toxic items labeling-non original container−5
unlabeled spray bottles

Basic (4)

−8 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-3*31 No soap at handsink−2
DAL-5*45Floor, wall, ceiling - Exposed material−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
store in sanitizer buckets

Base deductions−18 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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