What is The Capital Grille's health inspection score?

The Capital Grille has a SafeDine safety score of 56 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 Capital Grille last inspected?

The Capital Grille was last inspected on May 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Capital Grille have?

The Capital Grille has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Capital Grille safe to eat at?

The Capital Grille has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Capital Grille serve?

The Capital Grille serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Capital Grille

Name: The Capital Grille
Address: 500 CRESCENT CT #135, Dallas, 75201
Rating: 56

500 CRESCENT CT #135, Dallas

Data may be outdated — inspected 5/25/2023

▲Improving

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0Fair

American•Downtown

Ranked #851 of 1000 in DowntownBetter than 22% of american restaurants

Improving

10 inspections

Last: May 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

37 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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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500 CRESCENT CT #135, Dallas, TX 75201

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

4 basic

Nov

May 2019

1 inspections

4 intermediate

2 basic

Nov 2019

1 inspections

1 intermediate

3 basic

Nov

Apr 2020

1 inspections

1 intermediate

2 basic

Nov 2020

1 inspections

1 intermediate

1 basic

Nov

Mar 2021

1 inspections

1 intermediate

3 basic

Sep 2021

1 inspections

4 basic

Sep

May 2022

1 inspections

1 intermediate

8 basic

Nov 2022

1 inspections

1 intermediate

6 basic

Nov

May 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

May 23

Routine InspectionLatestScore: 95

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 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
Clean reach in unit interiors
DAL-4*39 Store equipment & utensils - avoid contamination−2
Pans stored on the floor
DAL-5*45 Lockers to be used to store personal items−2

Base deductions−10 pts

Nov 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Address chlorine levels in dishwasher (bar)

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Aluminum lining on stove
DAL-4*45 Drying Mops-air dry−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
onions on floor
DAL-6*36 Cloths in-use for wiping between uses stored−2
multiple wipe cloths on prep table
DAL-7*39 Store equipment & utensils in a clean, dry place−2
Pans on the floor

Base deductions−17 pts

May 22

Routine InspectionScore: 89

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5
Chemical spray bottle next to clean container.

Basic (8)

−16 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
Gnats activity observed at BOH.
DAL-2*47 Other Violations−2
Label dump sink at bar.
DAL-3*45 Premises shall be maintained in good repair−2
Replace missing cabinet at bar. Repair small leak at 3 comp sink.
DAL-5*39 Cutting surfaces.−2
DAL-6*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.
DAL-8*41 Food storage containers, identified with common name of food.−2
sugar, flour
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Heavy dust build-up on air vents above prep area.

Base deductions−21 pts

Sep 21

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be kept in sanitizer buckets
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food on floor in kitchen ( potatoes )
DAL-3*45 Premises shall be maintained in good repair−2
Gaps in ceiling tiles/ damaged light shield
DAL-4*47 Other Violations−2
Missing hand wash signs in restrooms

Base deductions−8 pts

Mar 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Address reach in cooler cooling (off temp steak)

Basic (3)

−6 pts

DAL-1*42 Nonfood-contact surfaces material−2
Clean walk in cooler fans
DAL-2*39 Keep utensils handles upright or protected−2
DAL-3*37 Food shall be protected from contamination by storing the food in a clean, dry location−2

Base deductions−11 pts

Nov 20

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw beef above bread in the WIC Raw beef over lobster raw fish over RTE

Basic (1)

−2 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
can not store food or utensils on cloth or paper - must be smooth durable none absorbent and easily cleanable

Base deductions−7 pts

Apr 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine.

Basic (2)

−4 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
walk-in-cooler
DAL-3*46 Covered waste receptacle for women's restroom−2

Base deductions−9 pts

Nov 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Water bottle in potable ice

Basic (3)

−6 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove film from ice machine Cannot use cloth under cutting boards
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean gaskets on all coolers Dust on ceiling walls & equipment
DAL-3*45 Premises shall be maintained in good repair−2
Exposed ceiling in production area

Base deductions−11 pts

May 19

Routine InspectionScore: 84

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED STRAWBERRY AT PASTRY COOLER- COS
DAL-2*19 Hand sink water temperature below 110'F−5
BAR HAND SINK 100 DEGREE F, SERVER HAND SINK 99 DEGREE F, COOK LINE HAND SINK 100 DEGREE F
DAL-4*18 Toxic items labeling for original container−5
RELABEL SANITIZE BUCKETS-COS
DAL-5*14 When to wash hands before donning new gloves−5

Basic (2)

−4 pts

DAL-3*32 Thermometer in good condition or discarded−2
TEMP GAUGE AT DISHWASHER
DAL-6*24 Shellfish tags to remain attached to container−2
IN WALK IN COOLER

Base deductions−24 pts

Nov 18

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
AT FRONT AREA
DAL-4*18 Toxic items stored above food/utensils−5
STORAGE OF SAN BUCKET AT SERVER STATION
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED STRAWBERRY

Basic (4)

−8 pts

DAL-2*43 Light 20 foot : Reach-in cooler−2
REPLACE LIGHT AT RIC BY SERVER STATION
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
IN WIF
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE CEILING TILES IN PREP AREA (WORK ORDER IN), FIX CEILING TILE OVER ICE MACHINE
DAL-7*41 Food storage containers, identified with common name of food.−2
LABEL SPICES IN NON ORIGINAL CONTAINER

Base deductions−23 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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