What is Sammy's Barbeque's health inspection score?

Sammy's Barbeque has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sammy's Barbeque last inspected?

Sammy's Barbeque was last inspected on June 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sammy's Barbeque have?

Sammy's Barbeque has 43 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sammy's Barbeque safe to eat at?

Sammy's Barbeque has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sammy's Barbeque serve?

Sammy's Barbeque serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sammy's Barbeque

Name: Sammy's Barbeque
Address: 2126 LEONARD ST, Dallas, 75201
Rating: 64

2126 LEONARD ST, Dallas

Data may be outdated — inspected 6/26/2023

▲Improving

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0Fair

BBQ•Downtown

Ranked #612 of 1000 in DowntownBetter than 39% of bbq restaurants

Improving

9 inspections

Last: Jun 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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

2126 LEONARD ST, Dallas, TX 75201

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

5 basic

Apr

Nov 2019

1 inspections

1 intermediate

5 basic

Apr 2020

1 inspections

2 intermediate

1 basic

Apr

Nov 2020

1 inspections

1 intermediate

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

2 intermediate

4 basic

Jun 2022

1 inspections

5 basic

Jun

Dec 2022

1 inspections

1 intermediate

6 basic

Jun 2023

1 inspections

2 basic

Jun

Inspection History

9 records on file

9 Routine

Jun 23

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*45 Walls easily cleanable and light in color−2

Base deductions−4 pts

Dec 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label spray bottles

Basic (6)

−12 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Label food containers in WIC
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove cinder block from floors
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floors, drains
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
DAL-6*39 Store equipment & utensils in a clean, dry place−2
Single use articles stored outdoors without proper protection
DAL-7*45 Drying Mops-air dry−2

Base deductions−17 pts

Jun 22

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*30 Food Establishment Permit−2
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-4*41 Food storage containers, identified with common name of food.−2
dry ingredients
DAL-5*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly.

Base deductions−10 pts

Sep 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Oven cleaner and bleach bottles unlabeled
DAL-2*19 Water & Plumbing in good repair- per code−5
Leaking prep sink faucets

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Missing date markings on items over 24 hours
DAL-4*33 Warewashing machines not apply to pumped rinse−2
Dishwasher unable to pump sanitizer
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents
DAL-6*45 Premises shall be maintained in good repair−2
soiled floor drains

Base deductions−18 pts

Mar 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
DAL-2*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-3*32 Maintain in Good Repair−2
Repair table legs in prep area
DAL-4*45 Premises shall be maintained in good repair−2
Walk in cooler door must self close
DAL-5*39 Store equipment & utensils - avoid contamination−2
Clean knives covered by soiled plastic wrapping

Base deductions−16 pts

Nov 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
need a 1" air gap on all pipes going into the drain

Base deductions−5 pts

Apr 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-3*10 Chlorine exposure time table−5
0 ppm

Basic (1)

−2 pts

DAL-2*32 Maintain in Good Repair−2
Rusty ice scoop holder.

Base deductions−12 pts

Nov 19

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
dean meat slicer & ice machine

Basic (5)

−10 pts

DAL-1*35 Hair Restraints effective−2
must wear hairnets hats a visors
DAL-2*39 Keep utensils handles upright or protected−2
spoon handle touching brown sugar
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Can not use ice scoop holder to hold open dust shield (WIC)
DAL-5*39 Store all equipment & utensil covered or inverted−2
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Rushy ice scoop holder Can not use cloth under cutting boards no cardboard on floor no wicker items Styrofoam container holding condiment TX get cutting board mat* must be smooth durable nonabsorbent & easily cleanable s packets in RIC

Base deductions−15 pts

Apr 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
sausage measured at 45.9 degrees F
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine not detected by the test strips
DAL-7*18 Toxic items labeling-non original container−5
unlabeled spray bottle with a cleaning solution inside

Basic (5)

−10 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler measured at 45 degrees F
DAL-2*35 Hair Restraints effective−2
beard guards needed
DAL-5*29 Food thermometers provided and accessible−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
box of tomatoes stored on the floor inside the food prep area
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−25 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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