What is Simply Fondue's health inspection score?

Simply Fondue has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Simply Fondue last inspected?

Simply Fondue was last inspected on August 31, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Simply Fondue have?

Simply Fondue has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Simply Fondue safe to eat at?

Simply Fondue has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Simply Fondue

Name: Simply Fondue
Address: 2108 GREENVILLE AVE, Dallas, 75206
Rating: 60

2108 GREENVILLE AVE, Dallas

Data may be outdated — inspected 8/31/2023

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0Fair

Greenville

Ranked #236 of 462 in Greenville

Stable

9 inspections

Last: Aug 31, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

32 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

-4 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

2108 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

6 basic

Dec

Jun 2019

1 inspections

2 intermediate

4 basic

Mar 2020

1 inspections

4 intermediate

4 basic

Mar

Sep 2020

1 inspections

1 intermediate

4 basic

Apr 2021

1 inspections

6 basic

Apr

Nov 2021

1 inspections

1 intermediate

2 basic

Aug 2022

1 inspections

1 intermediate

2 basic

Aug

Feb 2023

1 inspections

3 basic

Aug 2023

1 inspections

1 intermediate

4 basic

Aug

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
CHLORINE DISH MACHINE OBSERVED AT 0PPM DISCONTINUE USE UNTIL CONCENTRATION BETWEEN 50-100PPM

Basic (4)

−8 pts

DAL-2*32 Maintain in Good Repair−2
DAL-3*34 Outer openings:closing holes, gaps−2
SEAL BACK DOOR PROPERLY
DAL-4*42 Dirty nonfood contact surfaces−2
FAN COVERS INSIDE WIC OBSERVED W/ DUST ACCUMULATION
DAL-5*45 Premises shall be maintained in good repair−2
PATCH HOLES IN FRP WALLS WHERE NEEDED. REPLACE BOH CEILING TILE WITH APPROVED CEILING TILE (NON-ABSORBANT) REPAIR FLOOR WHERE CHIPPED AND MISSING PIECES

Base deductions−13 pts

Feb 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
Re new RFSM from City of Dallas
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Use utensils with handles to get bulk items
DAL-3*42 Dirty nonfood contact surfaces−2
Clean wall below dish machine

Base deductions−6 pts

Aug 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken found at 45'f, Keep at 41'f or lower or time mark

Basic (2)

−4 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Fix gap at bottom of back door
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk foods

Base deductions−9 pts

Nov 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
No bare hand contact with RTE food

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No cell phones on prep table

Base deductions−9 pts

Apr 21

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label all bulk food bins
DAL-2*33 Warewashing machines auto. dispense detergents−2
Dish machine not dispensing sanitizer correctly
DAL-3*39 Cutting surfaces.−2
Replace damaged cutting boards
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Seal back door
DAL-5*31 Handwashing lavatory - used for other purpose−2
Hand sink used as dump sink (bar)
DAL-6*21 RFSM - Not On Site−2

Base deductions−12 pts

Sep 20

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Sanitization after Cleaning−5
NO SANITIZER IN 3 COMPARTMENT SET UP

Basic (4)

−8 pts

DAL-1*47 OTHER VIOLATIONS−2
WATTER STOPPER FOR 3 COMPARTMENT NOT AVAILABLE , LABEL THREE COMPARTMENT
DAL-2*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETER IN COLD HOLD
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
EXPIRE RFSM AND PRESENT MANAGER DOESNT HAVE ONE
DAL-5*22 No unnecessary personnel allowed in food prep area−2
NO FOOD HANDLER CERTIFICATE AVAILABLE

Base deductions−13 pts

Mar 20

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items labeling-non original container−5
RELABEL SANITIZER BUCKET
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
0 PPM CHLORINE AT DISHWASHER
DAL-8*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 61 DEGREE F, RAW BEEF 55 DEGREE F, RAW SHRIMP 56 DEGREE F

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUST OFF WALLS AND EQUIPMENT
DAL-6*47 Handwashing signage−2
AT HAND SINK
DAL-7*39 Equipment in good repair and proper adjustment.−2
RIC AMBIENT TEMP 60 DEGREE F

Base deductions−28 pts

Jun 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
clean soda nozzles and holders
DAL-6*10 Sanitization after Cleaning−5
dishwasher at 0 ppm no sanitizer

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
RFSM Expired
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
(Apples) must be stored 6" off the floor
DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sink used for storage
DAL-5*42 Dirty nonfood contact surfaces−2
clean all shelves

Base deductions−18 pts

Dec 18

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-2*10 Sanitization after Cleaning−5
no sanitizer in dishwasher
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat over vegatables
DAL-5*14 When to wash hands before donning new gloves−5
not washing hands before putting on new gloves

Basic (6)

−12 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
hand sink used to store dirty dishes
DAL-6*43 Light bulbs, light shields provided−2
need to push light shields up replace broken
DAL-7*21 RFSM - Not On Site−2
***NO RFSM ON SITE*** Must be a RFSM on site when food is produced
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN: handles on all coolers make lines and walk ins trash cans white flour container Splash and build up on all walls and equipment mildew behind dish washer WIC door all shelves bottoms of makelines and coolers
DAL-9*45 Lockers to be used to store personal items−2
personal items (phone) by and above food
DAL-10*38 Thawing. under running water criteria−2
can not thaw frozen meat in standing water

Base deductions−32 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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