What is The Crossings BY Savory Catering's health inspection score?

The Crossings BY Savory Catering has a SafeDine safety score of 48 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 Crossings BY Savory Catering last inspected?

The Crossings BY Savory Catering was last inspected on January 30, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Crossings BY Savory Catering have?

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

Is The Crossings BY Savory Catering safe to eat at?

The Crossings BY Savory Catering has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Crossings BY Savory Catering serve?

The Crossings BY Savory Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Crossings BY Savory Catering

Name: The Crossings BY Savory Catering
Address: 5429 LBJ FRWY, Dallas, 75240
Rating: 48

5429 LBJ FRWY, Dallas

Data may be outdated — inspected 1/30/2024

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0Poor

American•Far North Dallas

Ranked #353 of 441 in Far North DallasBetter than 17% of american restaurants

Stable

9 inspections

Last: Jan 30, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

5429 LBJ FRWY, Dallas, TX 75240

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

2 basic

Nov

Apr 2019

1 inspections

2 intermediate

2 basic

Oct 2019

1 inspections

3 intermediate

5 basic

Oct

Jul 2020

1 inspections

4 intermediate

2 basic

Jan 2021

1 inspections

1 intermediate

Jan

Feb 2022

1 inspections

1 intermediate

1 basic

Dec 2022

1 inspections

1 intermediate

2 basic

Dec

Jul 2023

1 inspections

3 intermediate

7 basic

Jan 2024

1 inspections

2 intermediate

2 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*05 Rapidly reheat 165øF for hot holding−5
Reheat food for hot holding to at least 165 F if lower than 135F when received
DAL-2*08 Cooked TCS foods received at 135øF or less−5
Food must be received at least 135 F

Basic (2)

−4 pts

DAL-3*29 Food thermometers provided and accessible−2
Provide food thermometers
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean wall vent

Base deductions−14 pts

Jul 23

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*08 Cooked TCS foods received at 135øF or less−5
Received food must be time controlled or maintained at 135 F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer in dishwasher not registering
DAL-3*18 Medicines labeled and stored properly−5
Store medications separate from food and utensils

Basic (7)

−14 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all food
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Roach under sink
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal food and times separately
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store utensils on floor, 6 inches up
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean inside drink cooler, all cooler gaskets, and exterior of coolers
DAL-9*45 Premises shall be maintained in good repair−2
Repair 3-compartment sink leak
DAL-10*47 Other Violations−2
Provide bodily fluid spill instructions

Base deductions−29 pts

Dec 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*14 When to wash hands before donning new gloves−5
must wash hands before putting on new gloves

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean the bottom of makeline
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
utensils must be stored 6 inches off the floor

Base deductions−9 pts

Feb 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs separate from RTE food items

Basic (1)

−2 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies observed

Base deductions−7 pts

Jan 21

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
all chemicals in their non-original containers must be labeled with the common name

Base deductions−5 pts

Jul 20

Routine InspectionScore: 84

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items labeling-non original container−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*20 Grease Trap Tickets−5
DAL-5*14 When to wash hands before donning new gloves−5

Basic (2)

−4 pts

DAL-1*31 Individual, disposable towels−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−24 pts

Oct 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
discard expired food (sausage, cheese).
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cold hold at 41F.
DAL-8*03 Food products not maintained at 135øF or above−5
hot hold at 135F.

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
RFSM missing.
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
label fruit in self serve cooler.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
ham missing date mark RIC
DAL-5*35 Hair Restraints effective−2
hair net missing.
DAL-6*47 Other Violations−2
post permit, last inspection upon request, and acquire bodily spill clean up kit.

Base deductions−25 pts

Apr 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*19 Hand sink water temperature below 110'F−5
DAL-4*20 Grease Trap Tickets−5
not on site

Basic (2)

−4 pts

DAL-2*34 Pest control-routine inspections for−2
not on site
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
no chlorine test strips on site

Base deductions−14 pts

Nov 18

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
container of raw egg yolk stored on the top shelf inside the reach in cooler
DAL-4*02 Cold Hold (41øF/45øF or below)−5
sliced turkey measured at 53 degrees F; display cooler(milk stocked) measured at 48 degrees F

Basic (2)

−4 pts

DAL-1*39 Keep utensils handles upright or protected−2
plastic forks, knives,and spoons must be inverted to where the handle is upright
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
display cooler measured at 48 degrees F

Base deductions−14 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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