What is Stirr Kitchen's health inspection score?

Stirr Kitchen 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 Stirr Kitchen last inspected?

Stirr Kitchen was last inspected on November 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stirr Kitchen have?

Stirr Kitchen has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stirr Kitchen safe to eat at?

Stirr Kitchen 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

Stirr Kitchen

Name: Stirr Kitchen
Address: 2803 MAIN ST #110, Dallas, 75226
Rating: 47

2803 MAIN ST #110, Dallas

Data may be outdated — inspected 11/22/2023

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0Poor

Deep Ellum

Ranked #220 of 270 in Deep Ellum

Stable

10 inspections

Last: Nov 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

31 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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-12 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

Real-time Score: 45/100 — 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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2803 MAIN ST #110, Dallas, TX 75226

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Violation Timeline

Jan 2019

1 inspections

5 basic

Jan

Jul 2019

1 inspections

1 intermediate

5 basic

Jan 2020

1 inspections

4 basic

Jan

Aug 2020

1 inspections

4 basic

Feb 2021

1 inspections

1 intermediate

5 basic

Feb

Aug 2021

1 inspections

4 intermediate

5 basic

Mar 2022

1 inspections

8 basic

Mar

Oct 2022

1 inspections

2 intermediate

10 basic

May 2023

1 inspections

5 basic

May

Nov 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
REACH IN COOLER NOT PLUGGED IN OR NOT MAINTAINING TEMPERATURE OF AT LEAST 41'F, MANAGER DISCARDED ALL FOOD ITEMS IN THAT COOLER
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
SANITIZER AT THE 3 COMP SINK TESTED ABOVE 400PPM QUAT, SHALL BE BETWEEN 150-400PPM QUAT.

Basic (6)

−12 pts

DAL-3*29 Sanitizing solutions, testing devices−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*38 Frozen food. Stored frozen foods shall be maintained frozen−2
REMOVE FROZEN SEAFOOD FROM OXYGEN REDUCED PACKAGING BEFORE THAWING
DAL-6*43 Light bulbs, light shields provided−2
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-8*22 Accredited food handler certificate - 60 days−2
OBTAIN WITHIN 10 DAYS

Base deductions−22 pts

May 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Equipment and Utensils Durability and Strength−2
Do not wrap aluminum foil on/around equipment
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure all foods in walk-in coolers are covered
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoops above food line>observed scoop on ice at drink station
DAL-4*42 Dirty nonfood contact surfaces−2
Clean racks/shelves in walk-in cooler>excessive food debris observed
DAL-5*47 RFSM Certificate - Not Display−2
Food manager certificate not posted

Base deductions−10 pts

Oct 22

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Quat sanitizer in buckets and 3 comp sink observed at 0 ppm. Change every 3-4 hrs or as needed to maintain proper concentration.
DAL-3*13 Exclusions and Restrictions−5
Provide employee health policies. Maintain on file to present upon inspection.

Basic (10)

−20 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the clean up of bodily fluids and or bloodborne pathogen spill kit.
DAL-4*21 RFSM - Not On Site−2
Register all food manager certificates with the City of Dallas and post in public view.
DAL-5*30 Food Establishment Permit−2
Post health permit in public view.
DAL-6*34 Outer openings:closed,tight-fitting windows−2
Seal all outer perimeters properly to prevent entrance of insets and rodents.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee food and drink on prep table.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Container of cooke rice inside WIC observed uncovered.
DAL-9*39 Store equipment & utensils - avoid contamination−2
Store large clean utensils with handles facing the same direction.
DAL-10*43 Light bulbs, light shields provided−2
Replace broken light inside RIC.
DAL-11*34 Pest control-routine inspections for−2
Rodent dropping observed in corners and along walls under shelves. Black pepper type insect droppings observed on tip of can goods with roaches crawling on top and roaches observed on walls.
DAL-12*45 Premises shall be maintained in good repair−2
Seal handsink to wall properly. Close all gaps in FRP wall and patch holes where needed to prevent harborage areas for insects and rodents.

Base deductions−30 pts

Mar 22

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Lockers to be used to store personal items−2
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*45Floors easily cleanable−2
DAL-8*32 Damaged Equipment−2

Base deductions−16 pts

Aug 21

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-3*10 A chemical sanitizer used: contact times criteria−5
DAL-4*14 When to wash hands before donning new gloves−5

Basic (5)

−10 pts

DAL-5*34 Insect control:prevent dead insects from food−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*42 Dirty nonfood contact surfaces−2

Base deductions−30 pts

Feb 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Medicines labeled and stored properly−5

Basic (5)

−10 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*45 Floor contruction requirements−2

Base deductions−15 pts

Aug 20

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DAL-4*42 Dirty nonfood contact surfaces−2

Base deductions−8 pts

Jan 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*24 Food Labeling- with common name of the food−2
DAL-2*32 Damaged Equipment−2
BROKEN GASKETS
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN COOLER RACKS

Base deductions−8 pts

Jul 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
DAL-6*21 RFSM - Not On Site−2

Base deductions−15 pts

Jan 19

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*35 Hair Restraints effective−2
DAL-5*40 Handle & dispense of cleaned utensils, single-use−2

Base deductions−10 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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