What is Small Brew Pub's health inspection score?

Small Brew Pub has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Small Brew Pub last inspected?

Small Brew Pub was last inspected on September 20, 2019. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Small Brew Pub have?

Small Brew Pub has 27 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Small Brew Pub safe to eat at?

Small Brew Pub has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Small Brew Pub

Name: Small Brew Pub
Address: 333 W JEFFERSON BLVD, Dallas, 75208
Rating: 54

333 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 9/20/2019

▲Improving

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0Fair

Oak Cliff

Ranked #243 of 400 in Oak Cliff

Improving

3 inspections

Last: Sep 20, 2019

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

81 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

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) 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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333 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

8 basic

Feb

Aug 2019

1 inspections

6 intermediate

9 basic

Sep 2019

1 inspections

2 basic

Sep

Inspection History

3 records on file

3 Routine

Sep 19

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors dirty in all areas with grease and food debris must be clean to avoid contamination
DAL-2*31 No soap at handsink−2
missing hand dispenser soap at hand sink must be have hand dispenser soap in all hand sinks

Base deductions−4 pts

Aug 19

Routine InspectionScore: 69

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-3*03 Food products not maintained at 135øF or above−5
cheese nachos 108 F
DAL-4*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure discard all food containers without temperature control PIC mus be ensure discard all food containers without day or dates use as public health control
DAL-5*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-8*02 Outfitter-Food Temperatures (Cold).−5
WI cooler unit 48F must be have proper food temperature at 40 F or below to avoid cross contamination
DAL-12*03 Outfitter-Food Temperatures (Hot).−5
WI cooler, RI cooler front kitchen area at 50 F and 48 F must be replace, repair or adjust to proper food safety temperature
DAL-14*12 A food employee shall comply with an exclusion or RESTRICTION−5

Basic (9)

−18 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*39 Equipment in good repair and proper adjustment.−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*45 Outfitter-Food Temperatures.−2
PIC must be ensure all food temperatures are monitoring at 40 F to avoid cross contamination
DAL-9*29 Food thermometers provided and accessible−2
missing thermometers on some cooler units must be have visible and working thermometers
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level sanitizer buckets must be 6 inches out the floor level to avoid cross contamination
DAL-11*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-13*47 RFSM Certificate - Not Display−2
DAL-15*28 Date marking > 24 hrs,on site,temp 41F−2
missing proper date marking on some food containers in all areas must be have proper date mark on all food containers

Base deductions−48 pts

Feb 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*06 Discard if TCS is in container w/ no date or day−5
PIC ensures that food containers without date or day identification must be dispose to avoid cross contamination
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
kitchen equipment dirty inside and outside with food debris and soils residues must be clean equipment to avoid cross contamination

Basic (8)

−16 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
kitchen equipment dirty with encrusted grease deposits and soils residues must be clean to avoid contamination
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date mark on food containers inside RI cooler units and WI cooler unit must be have date marks to avoid cross contamination on all food containers inside all cooler units spices containers without proper date marking all food containers must be properly date mark to avoid contamination
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food with out lids or covered inside WI cooler unit must be cover or have lids to avoid food contamination
DAL-4*45Floors easily cleanable−2
floors with rough surfaces and cement cracks at kitchen areas must be replace or repair to proper condition of smooth and easy to clean surfaces floors
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood filters dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-7*45 Premises:Cleaning, frequency and restrictions−2
floors behind equipment at fryers area dirty with encrusted grease and soils residues walls and ceilings with soils accumulations and grease deposits premises must be clean when contamination occurs during operational hours
DAL-8*31 No soap at handsink−2
missing hand soap at hand washing sink kitchen area must be have hand soap dispenser during operational hours to avoid cross contamination by employee
DAL-9*24 Food Labeling- with common name of the food−2
missing proper labels on food containers inside all cooler units and prep areas must be have proper labels on all food containers on all areas

Base deductions−26 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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