What is Stemmon's Cafe & Grill's health inspection score?

Stemmon's Cafe & Grill has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stemmon's Cafe & Grill last inspected?

Stemmon's Cafe & Grill was last inspected on October 18, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stemmon's Cafe & Grill have?

Stemmon's Cafe & Grill has 50 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stemmon's Cafe & Grill safe to eat at?

Stemmon's Cafe & Grill has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Stemmon's Cafe & Grill serve?

Stemmon's Cafe & Grill serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Stemmon's Cafe & Grill

Name: Stemmon's Cafe & Grill
Address: 2777 N STEMMONS FRWY #157, Dallas, 75207
Rating: 57

2777 N STEMMONS FRWY #157, Dallas

Data may be outdated — inspected 10/18/2022

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0Fair

Cafe•Design District

Ranked #263 of 418 in Design DistrictBetter than 52% of cafe restaurants

Unknown

8 inspections

Last: Oct 18, 2022

low confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

42 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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

2777 N STEMMONS FRWY #157, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

3 basic

Feb

Aug 2019

1 inspections

3 intermediate

2 basic

Feb 2020

1 inspections

4 intermediate

4 basic

Feb

Jul 2020

1 inspections

3 intermediate

6 basic

Feb 2021

1 inspections

2 intermediate

4 basic

Feb

Aug 2021

1 inspections

1 intermediate

2 basic

Mar 2022

1 inspections

3 intermediate

4 basic

Mar

Oct 2022

1 inspections

4 intermediate

4 basic

Inspection History

8 records on file

8 Routine

Oct 22

Routine InspectionLatestScore: 81

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-4*03 Food products not maintained at 135øF or above−5
grilled chicken 90'f
DAL-5*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs store next to dressings
DAL-8*10 Clean Sight and Touch−5
Provide cleaning for the coolers

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers
DAL-2*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-3*21 RFSM - Not On Site−2
Register Rfsm with city of Dallas
DAL-6*21 PIC ensures food handlers properly trained−2

Base deductions−28 pts

Mar 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 0 pp chlorine
DAL-5*03 Food products not maintained at 135øF or above−5
fried rice 117'f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs store with olive raw meat store with sausage

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*42 Nonfood-contact surfaces material−2
No towel allow under cutting board
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers

Base deductions−23 pts

Aug 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the coolers

Basic (2)

−4 pts

DAL-1*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board
DAL-3*21 RFSM - Not On Site−2

Base deductions−9 pts

Feb 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed bell pepper and onion containers put not on the way into ice bath, bell pepper 60'f, onion 57'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw turkey store together with veggies burger raw beef, chicken, sausage store together

Basic (4)

−8 pts

DAL-3*47 Handler-Certificate Not on site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the left over food, cut cabbage, and cheeses
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed foods in the hand sink
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Jul 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to potato
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine
DAL-3*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for potato, foods in coolers
DAL-5*22 PIC to ensure no unapproved indiv in food prep are−2
employee who working with the food must have food handler card
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers in coolers
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the food containers
DAL-9*34 Pest control-routine inspections for−2
provide pest control record

Base deductions−27 pts

Feb 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed raw eggs store at room temp without time or temp control
DAL-2*03 Food products not maintained at 135øF or above−5
sausage roll 95'f
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to cheese

Basic (4)

−8 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for cheeses and food stores more than 24 hrs
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−28 pts

Aug 19

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw she;; eggs stored over produce
DAL-2*06 Time as PHC:provide written procedures on site−5
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution

Basic (2)

−4 pts

DAL-3*31 No soap at handsink−2
DAL-4*40 Single use articel wrapped or dispensed−2
Forks, spoons etc need to be dispensed with the handles pointing upwards The cup dispense in need of a lid on the top cup and or a covered

Base deductions−19 pts

Feb 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
SLICER WITH FOOD PARTICLES. MUST BE WASHED AND SANITIZED

Basic (3)

−6 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
BUCKET WITH PASTRIES STORED ON FLOOR
DAL-3*41 Food storage containers, identified with common name of food.−2
SQUEEZE BOTTLES NOT LABELED. MUST BE LABELED
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
FOOD PRODUCTS MISSING DATE MARKING

Base deductions−11 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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