What is Smokey Johns' Bbq's health inspection score?

Smokey Johns' Bbq has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smokey Johns' Bbq last inspected?

Smokey Johns' Bbq was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smokey Johns' Bbq have?

Smokey Johns' Bbq has 57 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smokey Johns' Bbq safe to eat at?

Smokey Johns' Bbq has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Smokey Johns' Bbq

Name: Smokey Johns' Bbq
Address: 1820 W MOCKINGBIRD LN #18, Dallas, 75235
Rating: 47

1820 W MOCKINGBIRD LN #18, Dallas

Data may be outdated — inspected 12/22/2023

▲Improving

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0Poor

Love Field

Ranked #310 of 396 in Love Field

Improving

10 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

30 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

12x

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

-8 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

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (47/100) 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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1820 W MOCKINGBIRD LN #18, Dallas, TX 75235

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

3 basic

Mar

Sep 2019

1 inspections

2 intermediate

3 basic

Mar 2020

1 inspections

4 intermediate

Mar

Sep 2020

1 inspections

1 intermediate

1 basic

Mar 2021

1 inspections

1 intermediate

2 basic

Mar

Sep 2021

1 inspections

3 intermediate

4 basic

Mar 2022

1 inspections

4 intermediate

4 basic

Mar

Oct 2022

1 inspections

4 intermediate

3 basic

Apr 2023

1 inspections

2 intermediate

9 basic

Apr

Dec 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
cold foods must be held at 41 degrees f or below

Basic (4)

−8 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
must store drink in designated area
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
detail clean all floor drains throughout the kitchen
DAL-5*45 Premises shall be maintained in good repair−2
adjust air vent over food prep area observed door sweep in bad repair repair floor

Base deductions−13 pts

Apr 23

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
remove heavy build up on shelves in wic
DAL-10*18 Toxic items labeling-non original container−5
label chemicals with common name

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
wiping cloths
DAL-2*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-3*45 Premises shall be maintained in good repair−2
clean and organize all storage areas
DAL-4*42 Dirty nonfood contact surfaces−2
clean to remove build up of dry ingredients
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
remove heavy dust build up on a-c units
DAL-7*27 Cool TCS foods using proper methods−2
do not cool food down at room temperature use an approved method
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
store employee drinks in a designated area
DAL-9*43 Light bulbs, light shields provided−2
replace blown out lights
DAL-11*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
ribs observed thawing in standing water-cos

Base deductions−28 pts

Oct 22

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Ham 51'f, turkey 55'f
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw beef
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
Peach container 10/22
DAL-7*03 Food products not maintained at 135øF or above−5
Sausage 105'f, brisket 108'f

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the food containers in wic
DAL-6*34 Pest Control−2
Observed flies in prep area

Base deductions−26 pts

Mar 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Fried chicken 125'f
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for the coolers
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
bean exp 3-12, 3-22
DAL-8*02 Cold Hold (41øF/45øF or below)−5
tomato 51'f sour cream 55'f

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the wic
DAL-3*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back doors
DAL-4*32 Damaged Equipment−2
Observed leaking inside the wic
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor inside wic

Base deductions−28 pts

Sep 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above potato and next to milk
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for the ice machine
DAL-6*03 Food products not maintained at 135øF or above−5
sausage 103'f chicken 123'f

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for cheese, meats, egg... containers
DAL-2*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-4*31 Handwashing lavatory - accessible−2
observed big trash can blocks the hand sink
DAL-7*34 Pest Control−2
observed flies in the kitchen

Base deductions−23 pts

Mar 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the WIC

Basic (2)

−4 pts

DAL-2*47 Handler-Certificate Not on site−2
DAL-3*32 Damaged Equipment−2
replace the damaged cutting board

Base deductions−9 pts

Sep 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cheese:56

Basic (1)

−2 pts

DAL-2*42 Nonfood-contact surfaces material−2
no towel allow under the container, utensil

Base deductions−7 pts

Mar 20

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cole slaw 55'f
DAL-2*03 Food products not maintained at 135øF or above−5
rib 105'f. ham 114'f
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
500 ppm quat
DAL-4*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food containers

Base deductions−20 pts

Sep 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
130.9 F - CABBAGE 125.3 F - MASHED POTATOES
DAL-2*18 Toxic items labeling-non original container−5
NON ORIGINAL CHEMICAL SPRAY BOTTLES NOT LABELED

Basic (3)

−6 pts

DAL-3*42 Dirty nonfood contact surfaces−2
DUST ACCUMULATION ON THE FAN COVERS OF THE WALK IN COOLER
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
CHEMICAL SANITIZER BUCKETS RESTING ON FLOOR
DAL-5*43 Light bulbs, light shields provided−2
LIGHT BULBS NOT SHINING UNDER THE VENT HOODS

Base deductions−16 pts

Mar 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*19 One Inch Air Gap−5
DAL-4*10 Clean Sight and Touch−5

Basic (3)

−6 pts

DAL-2*34 Outer openings:closed,tight-fitting windows−2
DAL-3*35 Hair Restraints effective−2
DAL-5*22 Handlers-Certificate Not On Site−2

Base deductions−16 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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