What is Savory Catering, LP's health inspection score?

Savory Catering, LP has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Savory Catering, LP last inspected?

Savory Catering, LP was last inspected on January 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Savory Catering, LP have?

Savory Catering, LP has 42 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Savory Catering, LP safe to eat at?

Savory Catering, LP has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Savory Catering, LP

Name: Savory Catering, LP
Address: 5855 MAPLE AVE #190, Dallas, 75235
Rating: 44

5855 MAPLE AVE #190, Dallas

Data may be outdated — inspected 1/14/2024

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0Poor

Love Field

Ranked #328 of 396 in Love Field

Declining

10 inspections

Last: Jan 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 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

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5855 MAPLE AVE #190, Dallas, TX 75235

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

2 basic

Mar

Sep 2019

1 inspections

3 intermediate

1 basic

Mar 2020

1 inspections

1 intermediate

4 basic

Mar

Oct 2020

1 inspections

1 intermediate

May 2021

1 inspections

2 intermediate

May

Nov 2021

1 inspections

2 intermediate

1 basic

Apr 2022

1 inspections

1 basic

Apr

Dec 2022

1 inspections

2 intermediate

4 basic

Jun 2023

1 inspections

1 intermediate

5 basic

Jun

Jan 2024

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands after handling soiled equip/utensil−5
Food staff must wash hands after each contamination.
DAL-7*10 Clean Sight and Touch−5
Detail clean & sanitize interior of hot boxes. Clean & sanitize all food contact surfaces.

Basic (9)

−18 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Observed food splatter on walls throughout. Observed in use containers (bulk ingredients, not cleaned). Floors dirty throughout the kitchen area. Heavy food build-up on food racks (clean).
DAL-3*43 Light - 50 foot : Food and utensils area−2
Replace the missing light underneath vent system.
DAL-4*45 Lockers to be used to store personal items−2
Properly store personal items (jacket).
DAL-5*41 Food storage containers, identified with common name of food.−2
Label bulk containers with common name.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
No lid on bulk container of flour.
DAL-8*31 Individual, disposable towels−2
No paper towels at hand sink.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Properly store wet wiping towels (sanitizer).
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open drinking cups observed over food prep (store in designated area).
DAL-11*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−28 pts

Jun 23

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty blade on can opener

Basic (5)

−10 pts

DAL-2*33 Warewashing machines auto. dispense detergents−2
chlorine sanitizer
DAL-3*34 Pest control-routine inspections for−2
Observed multiple flies and gnats in establishment
DAL-4*42 Dirty nonfood contact surfaces−2
Clean exterior of coolers (dirty), non-food contact surface of dirty can opener and RIC gasket
DAL-5*43 Light bulbs, light shields provided−2
Repair venthood light
DAL-6*45 Premises shall be maintained in good repair−2
Repair leaking faucet @ dish spray sink

Base deductions−15 pts

Dec 22

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw tenderloin over bucket of pickles in WIC
DAL-2*10 Clean Sight and Touch−5
Clean moldy ice machine from the inside

Basic (4)

−8 pts

DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Do not store food where it is exposed to miscellaneous contamination
DAL-4*42 Dirty nonfood contact surfaces−2
Clean all RIC/RIF/WIC/WIF gaskets
DAL-5*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-6*45 Premises shall be maintained in good repair−2
Repair small leak under 3-comp sink (dish pit), repair leak on faucet outlet on 3-comp sink and repair leak on faucet pipes by dish machine

Base deductions−18 pts

Apr 22

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC.

Base deductions−2 pts

Nov 21

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over cooked chicken in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade.

Basic (1)

−2 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty WIC floor.

Base deductions−12 pts

May 21

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed bottle of chemical w/ no label
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade

Base deductions−10 pts

Oct 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans

Base deductions−5 pts

Mar 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed chemical spray bottle w/ no label

Basic (4)

−8 pts

DAL-2*22 Handlers-Certificate Not On Site−2
Observed food handler cards expired
DAL-3*34 Pest Control−2
Observed excessive fruit flies
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cup as scoop.
DAL-5*40 Store single-service item in original package−2
Observed single-service containers unwrapped and exposed to rafters, ductwork, insulation

Base deductions−13 pts

Sep 19

Routine InspectionScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 45.2 degrees F, Feta 47.6 degrees F, melon 43.6 degrees F, slice tomato 50.2 degrees F, feta 46.1 degrees F. Must be 41 degrees F or lower between meal times.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed 2 dented cans.
DAL-3*14 Wash hands after all other activities−5
Observed employee touch floor, then continue handling food without washing hands or changing gloves.

Basic (1)

−2 pts

DAL-4*29 Food thermometers provided and accessible−2
Observed missing thermometer and broken thermometer.

Base deductions−17 pts

Mar 19

Routine InspectionScore: 95

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
Raw meat and egg stored over cooked food. Ensure proper separation of foods.

Basic (2)

−4 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
replace out lights in grill area
DAL-3*45Floor, wall, ceiling - Exposed material−2
Replace ceiling tile above prep table.

Base deductions−9 pts

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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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