What is The Kosher Palate's health inspection score?

The Kosher Palate has a SafeDine safety score of 39 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 Kosher Palate last inspected?

The Kosher Palate was last inspected on November 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Kosher Palate have?

The Kosher Palate has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Kosher Palate safe to eat at?

The Kosher Palate has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Kosher Palate serve?

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

Official Health Record

The Kosher Palate

Name: The Kosher Palate
Address: 7989 BELTLINE RD #154, Dallas, 75248
Rating: 39

7989 BELTLINE RD #154, Dallas

Data may be outdated — inspected 11/15/2023

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0Poor

American•Far North Dallas

Better than 17% of american restaurants

Declining

10 inspections

Last: Nov 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

29 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-12 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

7989 BELTLINE RD #154, Dallas, TX 75248

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

7 basic

Nov

May 2019

1 inspections

1 intermediate

5 basic

Nov 2019

1 inspections

2 intermediate

8 basic

Nov

Jun 2020

1 inspections

2 intermediate

5 basic

Dec 2020

1 inspections

1 intermediate

7 basic

Dec

Apr 2021

1 inspections

1 intermediate

5 basic

Dec 2021

1 inspections

1 intermediate

3 basic

Dec

Aug 2022

1 inspections

2 intermediate

7 basic

Mar 2023

1 inspections

1 intermediate

2 basic

Mar

Nov 2023

1 inspections

2 intermediate

10 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine.
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak at 3-compartment sink faucet.

Basic (10)

−20 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic from all equipment.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Observed many flies and dead crickets.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in walk-ins.
DAL-6*39 Store all equipment & utensil covered or inverted−2
Store all utensils and single-service items inverted.
DAL-7*41 Food storage containers, identified with common name of food.−2
Label bulk food items.
DAL-8*42 Dirty nonfood contact surfaces−2
Clean both WICs and RICs, floors, and cooler gaskets.
DAL-9*45 Premises shall be maintained in good repair−2
Replace soiled ceiling tiles and light shields. Repair wall damaged throughout.
DAL-10*43 Ventilation hood systems, adequacy−2
Clean vent hood.
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide a covered trash in ladies restroom.
DAL-12*07 Food safe, good condition, unadulterated, and honestly presented−2
Dispose of expired foods throughout store.

Base deductions−30 pts

Mar 23

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
deep clean meat slicer

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean the floors in the WIC Clean floors go general cleaning throughout store remove all waste food
DAL-2*45 Premises shall be maintained in good repair−2
no exposed ciling or wall allowed

Base deductions−9 pts

Aug 22

Routine InspectionScore: 82

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans
DAL-2*10 Clean Sight and Touch−5
Interior of coolers, can opener blade

Basic (7)

−14 pts

DAL-3*44 Trash can provided for papertowel waste−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-6*31 No soap at handsink−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-9*29 Sanitizing solutions, testing devices−2

Base deductions−24 pts

Dec 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener

Basic (3)

−6 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
Address flies in prep area
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store water bottles out of prep area
DAL-4*42 Dirty nonfood contact surfaces−2
Clean surfaces in kitchen

Base deductions−11 pts

Apr 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*31 No soap at handsink−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 No equipment & utensil under contamination sources−2
REMOVE TOWELS FROM UNDER CUTTING BOARDS
DAL-6*47 Handwashing signage−2

Base deductions−15 pts

Dec 20

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
0 PPM

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*24 Food Labeling- with common name of the food−2
LABEL PASTRIES FOR SALE
DAL-4*29 Food thermometers provided and accessible−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-7*45 Drying Mops-air dry−2
DAL-8*47 Handwashing signage−2

Base deductions−19 pts

Jun 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
pink bacteria observed inside the ice machine
DAL-3*18 Toxic items labeling-non original container−5
label spray bottle

Basic (5)

−10 pts

DAL-2*35 Hair Restraints effective−2
beard guard needed
DAL-4*34 Pest control-routine inspections for−2
records needed on site
DAL-5*21 RFSM - Not On Site−2
expired permit
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
DAL-7*31 Individual, disposable towels−2
replenish every paper towel dispenser-corrected on site

Base deductions−20 pts

Nov 19

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items stored above food/utensils−5
DO NOT STORE ANY CHEMICAL ITEM ABOVE PREP. SINK
DAL-6*10 Clean Sight and Touch−5
CLEAN ICE MACHINE, CAN OPENER, CUTTING BOARDS

Basic (8)

−16 pts

DAL-1*43 Light bulbs, light shields provided−2
MEAT PREP. AREA
DAL-2*45Floor, wall, ceiling - Exposed material−2
MEAT PREP. AREA
DAL-3*22 Nail polish, fake nails, criteria−2
FEMALE EMPLOYEE
DAL-4*34 Insect control devices-not over food/food prep−2
MOVE INSECT LIGHT AWAY FROM FOOD AND EQUIPMENT
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
ONION
DAL-8*31 Handwashing lavatory - used for other purpose−2
OBSERVED EQUIPMENT ON TOP OF HAND SINK.
DAL-9*41 Food storage containers, identified with common name of food.−2
LABEL ALL FOOD PRODUCTS STORED IN FOOD CONTAINERS
DAL-10*39 Store all equipment & utensil covered or inverted−2
PLATES

Base deductions−26 pts

May 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW MEAT ABOVE HOT DOG

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
OBSERVED CUTTING BOARD ON TOP OF HAND SINK
DAL-2*47 Other Violations−2
ORGANIZE YOUR STORAGE AREAS AND KEEP ALL ITEMS 6 INCHES OFF THE FLOOR
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE HAVE SOMETHING IN HER MOUTH
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY ITEMS OUTSIDE. ALL ITEMS MUST BE STORED IN ENCLOSED AREA
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

Base deductions−15 pts

Nov 18

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*18 Use toxics according to additional condition−5
MACHINE TESTED AT CHLORINE 100PPM+.
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-10*02 Cold Hold (41øF/45øF or below)−5
OBSERVED PRODUCTS( POTATOES SALAD 52'F, SEASAME CHICKEN 55'F, TURKEY 52'F) FROM CUSTOMER SELF SERVE COOLER BETWEEN 52'F TO 55'F. MANAGER STATED THEY JUST MOVED THE PRODUCTS TO THAT COOLER AT 8:45AM

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*45 Unnecessary articles prohibited−2
PROPANE
DAL-3*25 Obtain Variance: reduce oxygen packaging−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE FOR NO MORE THAN 7 DAYS
DAL-6*37 Food shall be protected from cross contamination by protecting food containers that are received−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
POTATOES
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE CHEWING GUM AND HAVE DRINK ON FOOD PREP. TABLE

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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