What is The Green Door's health inspection score?

The Green Door has a SafeDine safety score of 49 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 Green Door last inspected?

The Green Door was last inspected on June 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Green Door have?

The Green Door has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Green Door safe to eat at?

The Green Door has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Green Door serve?

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

Official Health Record

The Green Door

Name: The Green Door
Address: 600 S HARWOOD ST, Dallas, 75201
Rating: 49

600 S HARWOOD ST, Dallas

Data may be outdated — inspected 6/5/2023

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0Poor

American•Downtown

Ranked #799 of 1000 in DowntownBetter than 22% of american restaurants

Declining

9 inspections

Last: Jun 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

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

-10 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-15 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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600 S HARWOOD ST, Dallas, TX 75201

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

1 basic

Feb

Aug 2019

1 inspections

4 intermediate

1 basic

Feb 2020

1 inspections

2 intermediate

4 basic

Feb

Jul 2020

1 inspections

2 intermediate

3 basic

Apr 2021

1 inspections

1 basic

Apr

Oct 2021

1 inspections

1 intermediate

3 basic

May 2022

1 inspections

1 intermediate

2 basic

May

Jan 2023

1 inspections

3 basic

Jun 2023

1 inspections

3 intermediate

5 basic

Jun

Inspection History

9 records on file

9 Routine

Jun 23

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Grilled chicken held on grill at 101.5 with no time mark.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shelled eggs and raw chicken on top shelf above raw salmon and raw beef.
DAL-3*18 Toxic items labeling-non original container−5
Label all chemical bottles.

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM for anyone in charge on site.
DAL-5*22 Accredited food handler certificate - 60 days−2
No food handlers for anyone working.
DAL-6*34 Outer openings:closing holes, gaps−2
Gap at back door of kitchen at the bottom.
DAL-7*39 Keep utensils handles upright or protected−2
Keep all handles up out of ice bin.
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.

Base deductions−25 pts

Jan 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*45 Premises shall be maintained in good repair−2
Seal hand sink to the wall properly
DAL-2*32 Equipment & Utensils smooth easily cleanable−2
Remove foil shelf liners on cook line
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−6 pts

May 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener observed with rust and product debris/accumulation

Basic (2)

−4 pts

DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Remove foil shelf liners
DAL-3*45 Premises shall be maintained in good repair−2
Seal handsink to wall properly

Base deductions−9 pts

Oct 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*47 Other Violations−5
Provide guidance for the clean up of bodily fluids and or spill kit

Basic (3)

−6 pts

DAL-1*32 Equipment and Utensils Durability and Strength−2
Replace residential equipment with commercial RIF
DAL-2*29 Sanitizing solutions, testing devices−2
Provide Chlorine test strips to test concentration levels of dish machine
DAL-3*45 Premises shall be maintained in good repair−2
Seal hand sink to wall properly

Base deductions−11 pts

Apr 21

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*45 Premises shall be maintained in good repair−2
seal hand sink to wall properly

Base deductions−2 pts

Jul 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
separate raw food from RTE food in RIC
DAL-2*18 Chemical separate by spacing - Retail Sale−5
sanitizer bucket on the floor

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth under cutting board
DAL-4*47 Handwashing signage−2
no handwash signage for hand sink in kitchen
DAL-5*41 Food storage containers, identified with common name of food.−2
label bulk food containers

Base deductions−16 pts

Feb 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked chicken breast held at 116.1 degrees
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw ground beef held over ready to eat vegetables Defrosting squid in the same sinks while washing dishes

Basic (4)

−8 pts

DAL-3*42 Nonfood-contact surfaces material−2
foil lined surfaces
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*32 Equipment and Utensils Durability and Strength−2
Cups used as a scoop in the salad refrigertor Bartender scooping ice with the glass
DAL-6*38 Thawing. under running water criteria - water velocity−2

Base deductions−18 pts

Aug 19

Routine InspectionScore: 87

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*18 Toxic items labeling-non original container−5
DAL-5*03 Food products not maintained at 135øF or above−5

Basic (1)

−2 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−22 pts

Feb 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (1)

−2 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−7 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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