What is Stock & Barrel Restaurant's health inspection score?

Stock & Barrel Restaurant has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stock & Barrel Restaurant last inspected?

Stock & Barrel Restaurant was last inspected on February 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stock & Barrel Restaurant have?

Stock & Barrel Restaurant has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stock & Barrel Restaurant safe to eat at?

Stock & Barrel Restaurant has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Stock & Barrel Restaurant serve?

Stock & Barrel Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Stock & Barrel Restaurant

Name: Stock & Barrel Restaurant
Address: 316 W DAVIS ST, Dallas, 75208
Rating: 61

316 W DAVIS ST, Dallas

Data may be outdated — inspected 2/23/2024

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0Fair

American•Oak Cliff

Ranked #162 of 400 in Oak CliffBetter than 31% of american restaurants

Stable

5 inspections

Last: Feb 23, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 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

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316 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Aug 2019

1 inspections

2 intermediate

3 basic

Aug

Aug 2022

1 inspections

3 intermediate

6 basic

Feb 2023

1 inspections

3 intermediate

7 basic

Feb

Sep 2023

1 inspections

3 basic

Feb 2024

1 inspections

1 intermediate

2 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 24

Routine InspectionLatestScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Hand sink knob missing at bar hand sink

Basic (2)

−4 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
cloths need to be in the sanitizing sink between usage
DAL-3*32 Damaged Equipment−2
cutting board need to be resurfaced from any grooves or seep cuts

Base deductions−9 pts

Sep 23

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
BODILY FLUIDS PAPERWORK OR SPILL KIT
DAL-2*31 Handwashing lavatory - used for other purpose−2
PAN SITTING IN FRONT HAND SINK
DAL-3*47 Other Violations−2
DISPLAY INSPECTION REPORT OR POST SIGNAGE

Base deductions−6 pts

Feb 23

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*15 Contact RTE Products w/ Bare Hands−5
observed employee use bare hand to handle rte food
DAL-8*02 Untreated shell eggs need to be at 45§F or <−5
3 carton of eggs observed out at room temperature. raw eggs observed at 53.5
DAL-9*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
no rfsm observed during the inspection
DAL-2*39 Cutting surfaces.−2
repair worn cutting boards throughout
DAL-3*24 Food Labeling- with common name of the food−2
label all food squeezed bottles
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
provide cover for tea urn
DAL-6*45 Premises shall be maintained in good repair−2
cabinet underneath tea urn observed not in good repair
DAL-7*47 Handler-Certificate Not on site−2
food establishment must maintain on premises a certificate of completion of the food handler training-each employee
DAL-10*31 Individual, disposable towels−2
no paper towels

Base deductions−29 pts

Aug 22

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling-non original container−5
OBSERVED PURPLE LIQUID IN SPRAY BOTTLE, SPRAY BOTTLE HAS CLEANER. LABEL SPRAY BOTTLE.
DAL-7*10 Clean Sight and Touch−5
GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.
DAL-8*20 Grease Trap Tickets−5
GREASE TRAP TICKETS NOT READILY AVAILABLE. HAVE ONSITE AT ALL TIMES.

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
HAND SINK AT BAR IS BEING USED FOR OTHER PURPOSE, STRAINER AT SINK. HAND SINK FOR WASHING HANDS ONLY.
DAL-3*39 Store all equipment & utensil covered or inverted−2
OBSERVED POTS STORE UPRIGHT AND UNCOVERED. STORE INVERTED OR COVERED TO PREVENT BUILD UP OF GRIME.
DAL-4*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON GASKET OF WALK IN COOLER. DUST BUILD UP ON VENT OF WALK IN COOLER.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
OBSERVED KNIFES STORED IN BETWEEN EQUIPMENT, OBSERVED NOZZLE STORE IN CONTAINER THAT HAS GRIME BUILD UP. STORE ON CLEAN SURFACES.
DAL-6*45 Store maintenance equip away from food/food equip−2
OBSERVED PAINT STORED ABOVE FOOD UTENSILS AND EQUIPMENT. STORE SEPARATE.
DAL-9*47 Handler-Certificate Not on site−2
HAVE ALL EMPLOYEES,, HANDLING FOOD, TEXAS FOOD HANDLER CARDS ONSITE.

Base deductions−27 pts

Aug 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard TCS if date marked exceeds temp & time−5
food containers exceed expiration dates 07/31/19 must be discard or dispose when dates are expired
DAL-5*10 Equipment and Utensils Cleaning-contamination−5
cooler units at bar area dirty with old spills must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving at bar cooler units rust and oxidize must be replace or repair to proper condition
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers on all cooler units must be date mark all food containers to avoid cross contamination
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers not covered inside WI cooler unit must be cover or have lid covers on all food containers inside all cooler units

Base deductions−16 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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