What is The Barley House's health inspection score?

The Barley House has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Barley House last inspected?

The Barley House was last inspected on February 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Barley House have?

The Barley House has 84 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Barley House safe to eat at?

The Barley House has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Barley House

Name: The Barley House
Address: 5612 SMU BLVD, Dallas, 75206
Rating: 50

5612 SMU BLVD, Dallas

Data may be outdated — inspected 2/23/2023

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0Fair

Greenville

Ranked #345 of 462 in Greenville

Stable

8 inspections

Last: Feb 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

38 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% 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

5612 SMU BLVD, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

7 basic

Nov

Jun 2019

1 inspections

2 intermediate

5 basic

Jan 2020

1 inspections

3 intermediate

8 basic

Jan

Sep 2020

2 inspections

5 intermediate

21 basic

Mar 2021

1 inspections

3 intermediate

9 basic

Mar

Sep 2022

1 inspections

3 intermediate

5 basic

Feb 2023

1 inspections

3 intermediate

7 basic

Feb

Inspection History

8 records on file

7 Routine1 Follow-up

Feb 23

Routine InspectionLatestScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over pizza dough in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine near bar. Observed dirty shelving in WIC.
DAL-3*18 Toxic items stored above food/utensils−5
Observed chemical spray bottles stored with clean utensils at bar. COS

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Register at dallascityhall.com.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark food items for no more than 7 days.
DAL-6*31 Individual, disposable towels−2
Observed handsink without paper towels.
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers at kitchen and bar WIC's.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors, walls, and cooking equipment.
DAL-9*43 Light bulbs, light shields provided−2
Observed missing light shield at vent hood.
DAL-10*47 Health permit posted−2
Permit not posted. Call 214-670-8083 for replacement.

Base deductions−29 pts

Sep 22

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed cheese store next to raw beef raw beef above carrot
DAL-3*10 Clean Sight and Touch−5
Provide cleaning for the coolers, all food containers , wic
DAL-5*6 Discard PHF is exceeds time/temp combinations−5
salsa 9/7 queso 8/4

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all produce boxes above floor 6 in
DAL-4*21 RFSM - Not On Site−2
Expired RFSM
DAL-6*34 Pets in common dining areas-cleaning−2
Observed dog inside the restaurant
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed spoon in the hand sink

Base deductions−25 pts

Mar 21

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
DAL-10*06 Time as PHC:provide written procedures on site−5
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-4*34 Outer openings:closing holes, gaps−2
DAL-5*47 Other Violations−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*36 Cloths in-use for wiping raw animal foods shall be kept separate−2
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
DAL-9*39 Keep utensils handles upright or protected−2
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−33 pts

Sep 20

Follow-up InspectionScore: 85

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (10)

−20 pts

DAL-2*32 Damaged Equipment−2
REPAIR DAMAGE GASKETS & REPAIR / REMOVE ALL RUST FROM FOOD EQUIPMENT
DAL-3*39 Keep utensils handles upright or protected−2
PROVIDE A SCOOP WITH HANDLER
DAL-4*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS AND RESEAL AROUND DOORS
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR CEILING
DAL-6*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-7*31 Individual, disposable towels−2
SUPPLIES/ PROVIDE PAPER TOWELS AT ALL HAND SINKS
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED FOOD ON FLOOR IN WIC
DAL-9*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS, FAN VENT COVERS, WALLS( BY DISH MACHINE) & FLOORS ( BEHIND EQUIPMENT)
DAL-11*43 Light bulbs, light shields provided−2
REPAIR LIGHTING

Base deductions−25 pts

Sep 20

Routine InspectionScore: 67

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*18 Toxic items labeling-non original container−5
LABEL TOXICS SPRAY BOTTLE
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. CHICKEN STORED WITH RTE FOOD
DAL-11*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS & FAILURE TO WASH HANDS AFTER OTHER ACTIVITIES DURING PREP OF FOOD
DAL-15*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (11)

−22 pts

DAL-1*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS
DAL-2*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN GASKETS, WALLS & REMOVE DUST BUILD-UP IN KITCHEN/ PREP AREA
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-6*39 Store all equipment & utensil covered or inverted−2
COVER/ INVERT DISHES
DAL-7*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
CERTIFY ALL STAFF
DAL-9*31 No soap at handsink−2
PROVIDE SOAP
DAL-10*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINT
DAL-12*43 Light bulbs, light shields provided−2
REPAIR LIGHTING UNDER VENT HOOD SYSTEM
DAL-13*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE A SPLASH GUARD
DAL-14*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION

Base deductions−42 pts

Jan 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD
DAL-5*14 When to wash hands before donning new gloves−5
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (8)

−16 pts

DAL-1*32 Damaged Equipment−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-6*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-7*21 RFSM - Not On Site−2
NO RFSM ON DUTY
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-9*43 Light bulbs, light shields provided−2
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

Base deductions−31 pts

Jun 19

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean all soda nozzles (soak in water overnight) and soda nozzle holders ****This is the second inspection in a row that the soda nozzles have been dirty. this is a direct food contact surface if it is found again a citation will ne issued clean algae in ice machine clean dough trays
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw beef next to italian sausage and hotdogs in wic raw beef next to cheese in makeline

Basic (5)

−10 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
protect food and utensils from splash- move paper towels get table for the sauce bowls- splashing on to the boxes of food
DAL-4*43 Light bulbs, light shields provided−2
replace the light bulbs that are not working replace all missing damaged or sagging light shields
DAL-5*39 Keep utensils handles upright or protected−2
ice scoop handles touching ice
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean dust from walls shelves and ceilings clean dust and mold in wic clean splash and build up on walls and equipment
DAL-7*45 Premises shall be maintained in good repair−2
can not have exposed ceiling (in kitchen by the WIC door)

Base deductions−20 pts

Nov 18

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.
DAL-5*10 Clean Sight and Touch−5
Clean soda gun holder Clean soda gun Clean algae/mildew from ice machine
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5

Basic (7)

−14 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks on prep surfaces
DAL-3*31 Handwashing lavatory - accessible−2
handsink blocked
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitation buckets can not sit directly on the floor
DAL-6*45 Premises shall be maintained in good repair−2
fix hole in the ceiling- no exposed ceiling
DAL-7*43 Light bulbs, light shields provided−2
replace light shield above makeline
DAL-8*42 Nonfood-contact surfaces material−2
clean build up/splash on walls floors equipment
DAL-10*27 Cooling, heating, and holding capacities. Equipment−2
make lines not maintaining temperature

Base deductions−29 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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