What is Texas Catering's health inspection score?

Texas Catering has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Texas Catering last inspected?

Texas Catering was last inspected on December 16, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Texas Catering have?

Texas Catering has 42 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Texas Catering safe to eat at?

Texas Catering has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Texas Catering serve?

Texas Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Texas Catering

Name: Texas Catering
Address: 6211 OWENS ST #130, Dallas, 75235
Rating: 58

6211 OWENS ST #130, Dallas

Data may be outdated — inspected 12/16/2021

▲Improving

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0Fair

American•Love Field

Ranked #216 of 396 in Love FieldBetter than 22% of american restaurants

Improving

7 inspections

Last: Dec 16, 2021

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

54 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (58/100) 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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6211 OWENS ST #130, Dallas, TX 75235

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Violation Timeline

Nov 2018

1 inspections

6 basic

Nov

May 2019

2 inspections

9 intermediate

9 basic

Dec 2019

1 inspections

1 intermediate

2 basic

Dec

Nov 2020

1 inspections

2 intermediate

1 basic

Jun 2021

1 inspections

5 intermediate

3 basic

Jun

Dec 2021

1 inspections

1 intermediate

3 basic

Inspection History

7 records on file

7 Routine

Dec 21

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty can opener blade.

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-4*47 Handwashing signage−2
Need handwash signage at restroom.

Base deductions−11 pts

Jun 21

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon over RTE
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade, dirty knives stored on dirty knife strip
DAL-3*14 When to wash hands before donning new gloves−5
Observed not washing hands before putting on new gloves
DAL-4*18 Restricted use pesticides−5
Raid insect spray not allowed in food establishment
DAL-5*20 Grease Trap Tickets−5
Provide Liquid Waste Manifest documents and keep for 3 years.

Basic (3)

−6 pts

DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed using hand sink for filling container. Use only for hand washing.
DAL-7*34 Pest Control−2
Observed live cockroach and cockroach droppings. Pest control records for recent treatment are missing.
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty walls, shelves, and floors under equipment and in corners.

Base deductions−31 pts

Nov 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dish machine 10 ppm Cl.
DAL-2*18 Toxic items labeling-non original container−5
Observed chemical spray bottles w/ no label

Basic (1)

−2 pts

DAL-3*47 Handwashing signage−2
Provide hand wash sign at hand sink

Base deductions−12 pts

Dec 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over tomatoes

Basic (2)

−4 pts

DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Observed plastic peeling off stainless steel RIF. Remove completely. Observed cardboard used as shelf liner. Surfaces must be non-absorbent and easily cleanable.
DAL-3*47 Handwashing signage−2
Provide hand wash signs at all hand sinks.

Base deductions−9 pts

May 19

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
DAL-3*14 When to wash hands before donning new gloves−5

Basic (1)

−2 pts

DAL-2*45 Walls shall be light in color−2
A wall is needed between the kitchen and the storage area

Base deductions−12 pts

May 19

Routine InspectionScore: 70

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cooked ham held at 43.0 degrees
DAL-4*14 When to wash hands as often as necessary during prep−5
lack pf hand sinjs
DAL-5*18 Toxic items stored above food/utensils−5
Sterno stored over single service items
DAL-6*05 Rapidly reheat 165øF for hot holding−5
Re-heating in the warmer
DAL-7*10 Clean Sight and Touch−5
DAL-11*03 Food products not maintained at 135øF or above−5
Cooked chicken breast held at 96.1 degrees, Grilled peppers heeld at 93.6 degrees Shelf on the stove was used as a hot hold unit
DAL-14*09 Food on display shall be protected from contamination−5

Basic (8)

−16 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2
DAL-3*31 Hand sinks: number installed for convenient use−2
The pit room will need a hand sink
DAL-8*38 Thawing. under running water criteria - water velocity−2
Thawing raw fish in the hand sink
DAL-9*46 Plumbing design, construction, and installation−2
Leaking pea trap at the mop sink
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-12*34 Outer door: solid,selfclosing,tightfitting−2
DAL-13*43 Light - 50 foot : Food and utensils area−2
DAL-15*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−51 pts

Nov 18

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
boxes of product observed on floor inside wif
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*34 Outer openings:closing holes, gaps−2
seal back door properly to prevent entrance of insects
DAL-4*31 Handwashing lavatory - used for other purpose−2
do not store dirty utensils and equipment inside hand sink
DAL-5*32 Maintain in Good Repair−2
replace torn gaskets
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer bucket off the floor

Base deductions−12 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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