What is Tepa Bar & Grill's health inspection score?

Tepa Bar & Grill has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tepa Bar & Grill last inspected?

Tepa Bar & Grill was last inspected on December 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tepa Bar & Grill have?

Tepa Bar & Grill has 102 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tepa Bar & Grill safe to eat at?

Tepa Bar & Grill has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tepa Bar & Grill

Name: Tepa Bar & Grill
Address: 428 S HAMPTON RD, Dallas, 75208
Rating: 39

428 S HAMPTON RD, Dallas

Data may be outdated — inspected 12/22/2023

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0Poor

Oak Cliff

Ranked #346 of 400 in Oak Cliff

Improving

10 inspections

Last: Dec 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

428 S HAMPTON RD, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

6 basic

Jan

Aug 2019

1 inspections

3 intermediate

6 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Apr 2021

1 inspections

3 intermediate

8 basic

Oct 2021

1 inspections

1 intermediate

6 basic

Oct

Apr 2022

1 inspections

2 intermediate

10 basic

Nov 2022

1 inspections

3 intermediate

9 basic

Nov

Apr 2023

1 inspections

1 intermediate

8 basic

Nov 2023

1 inspections

4 intermediate

11 basic

Nov

Dec 2023

1 inspections

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
provide paper towels at hand sink.
DAL-2*32 Damaged Equipment−2
replace damaged chip cocntainers.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
provide a tight seal for exterior back door.
DAL-4*36 Cloths in-use for wiping between uses stored−2
place wet cloths back in sanitizer bucket when not in use.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in WIC
DAL-6*39 Cutting surfaces.−2
resurface cutting boards
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
cleans walls and floors. clean vent hood.
DAL-8*47 Conditions of Permit-in use of food equipment−2
post

Base deductions−16 pts

Nov 23

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw foods store above RTE in prep ric, arrange properly to prevent cross contamination
DAL-2*10 Clean Surface Different Foods−5
clean grime buildup in microwave, inside chip container
DAL-3*18 Unnecessary chemicals not allowed−5
observed home use pesticide (raid) in kitchen, remove from premises
DAL-4*14 Hands wash procedures-without soap−5
no available hot water at main kitchen hand sink

Basic (11)

−22 pts

DAL-5*29 Outfitter-Thermometer.−2
provide thermometer in small fish ric
DAL-6*30 Food Establishment Permit−2
update name of owner on health permit
DAL-7*31 Handwashing lavatory - accessible−2
no hot water at the hand sink
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
replace damaged food containers
DAL-9*34 Pest Control−2
observed pest in kitchen, observed dead roaches, remove harboring conditions
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
no drinking in kitchen
DAL-11*37 Equipment reassembled - protect food contact surf.−2
heavy grime on storage shelves in wic , cover salsa bottle at bar, cover foods
DAL-12*39 Cutting surfaces.−2
resurface cutting board, rplace damaged gasket on ric, store utensils on clean shelves, throughly clean blender before restocking
DAL-13*42 Nonfood-contact surfaces material−2
clean shelves, clean vent hood, clean gaskets of cold hold equipment, clean hinges of doors, clean fans of wic, clean surface of equipment
DAL-14*43 Light bulbs, light shields provided−2
provide cover for light bulb located at vent hood
DAL-15*45 Premises shall be maintained in good repair−2
repair damaged walls, seal handsink to wall

Base deductions−42 pts

Apr 23

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
RUST AND GRIME BUILD ON CAN OPENER BLADE. CLEAN AND SANITIZE BLADE OF CAN OPENER.

Basic (8)

−16 pts

DAL-1*27 Cool TCS foods using proper methods−2
OBSERVED LARGE CONTAINERS OF BEANS COOLING AT ROOM TEMPERATURE, USE BETTER EFFECTIVE MEANS.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER COOLING FOODS AND FOOD LEFT UNCOVERED IN WALK IN COOLER. PROVIDE COVERS FOR LIQUOURS STORED AT BAR.
DAL-3*39 Equipment-doors, seal hinges adjusted/intact−2
OBSERVED DAMAGED GASKET OF WALK IN COOLER DOOR.
DAL-4*42 Dirty nonfood contact surfaces−2
DUST BUILD UP ON FANS OF WALK IN COOLER, GRIME BUILD UP ON WIRE FOOD STORAGE SHELVES, GRIME ON WALL, GREASE ON DOORS, GRIME IN EQUIPMENT. CLEAN.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED DAMAGED OUTLET AND DAMAGED WALL TILES, REPAIR.
DAL-7*43 Light bulbs, light shields provided−2
OBSERVED LIGHTS IN TORTILLA STATION WITH NO LIGHT SHIELD. PROVIDE LIGHT SHIELD.
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
REMOVE GRIME/GREASE UNDERNEATH EQUIPMENT AND FOOD DEBRIS.

Base deductions−21 pts

Nov 22

Routine InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED DEAD FRUIT FLIES AND FLIES INSIDE OF UNCOVERED LIQUOR DRINKS LOCATED AT BAR, DISPOSE OF CONTAMINATED LIQUOR DRINKS.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW BACON ON TOP OF BELL PEPPERS AND RAW CHICKEN STORED ABOVE RAW STEAK; ARRANGE FOOD PROPERLY T PREVENT CROSS CONTAMINATION
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
SANITIZER SOLUTION AT 10PPM, MUST BE 50-100PPM.

Basic (9)

−18 pts

DAL-4*28 Do not exceed manuf. use by date−2
OBSERVED MULTIPLE FOOD CONTAINERS PAST DATE MARKED DATE, DISPOSE OF FOOD.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS ON PERIMETER OF FLOOR, GRIME ON WALLS, REMOVE HARBORING CONDITIONS.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
OBSERVED CONTAINER OF RICE AND OTHER RTE FOOD IN WIC LEFT UNCOVERED. LIQUIR DRINKS AT BAR LEFT UNCOVERED. CONTAINER OF SUGAR/SALT LEFT UNCOVERED. COVER TO PREVENT CONTAMINATION.
DAL-7*39 Keep utensils handles upright or protected−2
ICE SCOOP TOUCHING ICE, MAINTAIN UPRIGHT
DAL-8*41 Food storage containers, identified with common name of food.−2
CONTAINER OF SALT/SUGAR NOT LABELED. LABEL CONTAINER.
DAL-9*42 Nonfood-contact surfaces material−2
GRIME ON WALLS, DUST BUILD U ON FANS OF WIC, SOIL BUILD UP ON WIRE SHELVES IN WIC.
DAL-10*43 Light bulbs, light shields provided−2
PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE LOCATED IN SMALL BACK RICE STORAGE ROOM.
DAL-11*45 Premises shall be maintained in good repair−2
OBSERVED HOLES ON WALLS, MISSING COVE BASE AND LARGE GAP IN TORTILLA STATION BETWEEN WALL AND FLOOR. REPAIR.
DAL-12*47 RFSM Certificate - Not Display−2
RENEW EXPIRED RFSM.

Base deductions−33 pts

Apr 22

Routine InspectionScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*18 Pesticides and rodenticides application criteria−5
observed Raid bottle underneath bar, home use pesticide is not allowed in premises. if you are having issues with pest control contact pest control provider.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
observed raw catfish at 49.2F, raw talpia fish at 45.9F in fish reach in cooler. place food products in working walk in cooler.

Basic (10)

−20 pts

DAL-3*42 Dirty nonfood contact surfaces−2
grime build up on wire storage shelves, on surfaces of equipment, on lids of large food storage containers, grease build up on shelves next to grill station, dust build up on fans of walk in cooler CLEAN.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
observed food debris underneath equipment, remove food.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
observed paint chipping/peeling from green storage shelves. resurfaces of replace.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food left uncovered in walk in cooler, cover to prevent contamination
DAL-7*43 Ventilation hood-prevent grease dripping−2
observed grease and grime build up on vent hood, schedule cleaning.
DAL-8*36 Cloths in-use for wiping between uses stored−2
observed wet cloth stored underneath cutting board.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed opening drinks on food contact surface. no eating or drinking in kitchen.
DAL-10*39 Store equipment & utensils in a clean, dry place−2
surface of knife rack is soiled. storage shelves have grease or grime build up. CLEAN.
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-12*45 Premises shall be maintained in good repair−2
observed missing door trim leading to boiler room, repair.

Base deductions−30 pts

Oct 21

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp stored above RTE shrimp. RFSM corrected on site.

Basic (6)

−12 pts

DAL-1*43 Light bulbs, light shields provided−2
provide a light shield for light located in back storage area.
DAL-2*42 Dirty nonfood contact surfaces−2
equipment covered with heavy grime build up, clean. dust build up on fans of walk in cooler, clean.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
observed pooling of water behind ice machine, remove pool up of water.
DAL-4*39 Loosely cover cooling foods−2
observed cooling food not covered. cover
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed food in walk in cooler not covered, cover.
DAL-7*47 Conditions of Permit-in use of food equipment−2
provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−17 pts

Apr 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish and raw chicken stored above produce. observed raw steak stored above RTE food. Properly arrange food to prevent cross contamination.
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer in bucket was observed at 200PPM and sanitizer in 3 comp sink was observed at 10PPM. chlorine sanitizer needs to be between 50-100PPM
DAL-11*18 Unnecessary chemicals not allowed−5
observed multiple cans of home use pesticide(Raid) on back storage room, remove from premises.

Basic (8)

−16 pts

DAL-1*43 Light bulbs, light shields provided−2
observed non shielded light were waitress prep food(tortilla station) provide shielded lights or light shield.
DAL-2*31 Individual, disposable towels−2
missing towels at hand sink located next to coffee and drink station. provide towels.
DAL-3*47 Handwashing signage−2
did not observe hand wash sign at hand sink located at drink station, provide.
DAL-4*32 Thermometer in good condition or discarded−2
thermometer in small fish/egg ric was observed damaged, replace.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
grime on floor and in between equipment, clean.
DAL-8*41 Food storage containers, identified with common name of food.−2
observed squeeze bottles with non original food not labeled with name of food, label squeeze bottle.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
food grime on floors, clean. gap on outlet observed in newly remodeled room, seal gap.
DAL-10*39 Cooking equipment free of encrusted grease−2
grease build up on grill, clean.

Base deductions−31 pts

Feb 20

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken wings stored on raw steak and beef.
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
found heavily dented condensed milk in dry storage. can was disposed.
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
scoop used for guac contaminated with raw bacon, scoop was cleaned and sanitized.

Basic (7)

−14 pts

DAL-1*22 Handlers-Certificate Not On Site−2
establishment has expired Texas Food Handler cards, renew cards for those employees.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
grime on walls in kitchen. grime on perimeter of floor thought out establishment. clean. dust on walk in cooler fans, clean.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
found multiple containers of food not date marked. follow proper date marking procedures.
DAL-6*43 Light bulbs, light shields provided−2
provide shield for lights or use shielded light bulbs.
DAL-7*38 Frozen food. Stored frozen foods shall be maintained frozen−2
fish stating to keep frozen in walk in cooler. If thawing label that product is thawing.
DAL-8*45 Store maintenance equip away from food/food equip−2
grinder stored next to and above food product and single service items, store away.
DAL-9*31 No soap at handsink−2
no soap observed at bar hand sink.

Base deductions−29 pts

Aug 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*03 Outfitter-Food Temperatures (Hot).−5
meat 108 F beans 107 F rice 99 F in warmers lines must be maintain proper food temperature at warmers lines of 135 F or above to avoid cross contamination
DAL-6*06 Time as PHC:provide written procedures on site−5
missing pH strips and logs for fish preparation - ceviche- must be provided pH reading on raw fish marinated if use time as public health control
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
inside cooler units with food debris and soils accumulations must be clean to avoid contamination

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers on all areas must be have date marks on all food containers
DAL-2*39 Equipment-doors, seal hinges adjusted/intact−2
RI cooler kitchen area broken gaskets must replace or repair all gaskets on all cooler units
DAL-3*21 RFSM - Not On Site−2
RFSM not on site must be have a RFSM on site during operational hours
DAL-4*24 Food Labeling- with common name of the food−2
missing food labeling on food containers on all areas must be have labels on all food containers
DAL-7*26 Advisory-"consuming raw or undercooked#" text−2
missing dot connection between advisory and raw dishes on menu must be connect each individual dish with advisory statement
DAL-9*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
closet water heater door broken not closing must be repair or repair to avoid pest harboring in site

Base deductions−27 pts

Jan 19

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
Clean can opener blade.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Glass cleaner store next to clean equipment.
DAL-4*19 Water & Plumbing in good repair- per code−5
Two leaks observed at 3 comp sink.

Basic (6)

−12 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIC
DAL-5*32 Approved Food Contact Equip.−2
Replace residential freezer with a commercial unit.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open employee beverage on cutting board.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Ice scoop stored on soda fountain drain cover.
DAL-8*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly. Patch any holes in walls.
DAL-9*46 Covered waste receptacle for women's restroom−2

Base deductions−27 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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