What is The Lodge's health inspection score?

The Lodge has a SafeDine safety score of 51 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 Lodge last inspected?

The Lodge was last inspected on August 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Lodge have?

The Lodge has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Lodge safe to eat at?

The Lodge has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Lodge

Name: The Lodge
Address: 10530 SPANGLER RD, Dallas, 75220
Rating: 51

10530 SPANGLER RD, Dallas

Data may be outdated — inspected 8/4/2023

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0Fair

Northwest Dallas

Ranked #272 of 430 in Northwest Dallas

Stable

10 inspections

Last: Aug 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

10530 SPANGLER RD, Dallas, TX 75220

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

2 basic

Feb

Oct 2019

1 inspections

2 intermediate

13 basic

Nov 2019

1 inspections

2 intermediate

10 basic

Nov

Jun 2020

1 inspections

3 basic

Dec 2020

1 inspections

3 intermediate

Dec

May 2021

1 inspections

3 intermediate

7 basic

Dec 2021

1 inspections

1 intermediate

3 basic

Dec

Jul 2022

1 inspections

4 intermediate

3 basic

Jan 2023

1 inspections

1 intermediate

2 basic

Jan

Aug 2023

1 inspections

2 intermediate

3 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
DAL-2*03 Food products not maintained at 135øF or above−5
ROASTED BEEF 108'F

Basic (3)

−6 pts

DAL-3*41 Food storage containers, identified with common name of food.−2
JUICE
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
SUCH AS CEILING AIR VENTS
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
SEAL ALL GAPS FROM OUTSIDE DOORS.

Base deductions−16 pts

Jan 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN BAR BEHIND THE STAGE. CLEAN ALL SODA GUNS.

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE CORRECTLY WITH SHELF LIFE UP TO 7 DAYS.
DAL-2*36 Cloths in-use for wiping between uses stored−2

Base deductions−9 pts

Jul 22

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
PRIME RIB 120'F
DAL-2*19 One Inch Air Gap−5
KEEP BAR DRAIN PIPE OUTLET ONE INCH ABOVE THE FLOOR DRAIN
DAL-3*18 Toxic items labeling-non original container−5
SPRAY BOTTLES
DAL-7*02 Cold Hold (41øF/45øF or below)−5
CHICKEN 55'F, 56'F, TURKEY 46'F, MASHED POTATOES 46'F,

Basic (3)

−6 pts

DAL-4*45 Premises shall be maintained in good repair−2
REPAIR ICE MACHINE COVER.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DUSTY CEILING.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR.

Base deductions−26 pts

Dec 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN BAR COOLERS OF STANDING WATER. CLEAN SODA GUNS

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*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.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE ALL PERSONAL DRINK AWAY FROM FOOD AND EQUIPMENT,

Base deductions−11 pts

May 21

Routine InspectionScore: 84

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
PROVIDE HOT AND COLD WATER TO UPSTAIRS BAR SINKS.
DAL-5*10 Clean Sight and Touch−5
CAN OPENER, SODA GUNS
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW MEAT ABOVE COOKED FOOD FROM WALK IN COOLER. 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

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY FANS FROM WALK IN COOLER
DAL-2*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEM AWAY FROM FOOD AND EQUIPMENT.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEE DRINK STORED ABOVE FOOD EQUIPMENT.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-9*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND WALL.
DAL-10*47 Handwashing signage−2
RESTROOM

Base deductions−29 pts

Dec 20

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
MASHED POTATOES 122'FM BROCCOLI 130'F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE PRODUCES
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
FRONT BAR SINK TESTED AT 100PPM, MAINTAIN IT AT 200 PPM

Base deductions−15 pts

Jun 20

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE EATING IN BAR AREA
DAL-3*36 Cloths in-use for wiping between uses stored−2

Base deductions−6 pts

Nov 19

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination (raw food stored above rte food)
DAL-11*10 Clean Sight and Touch−5
clean ice machine

Basic (10)

−20 pts

DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wiping cloth in cooler
DAL-3*26 Advisory-"consuming raw or undercooked#" text−2
provide consumer advisory for undercooked or consuming raw food
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in wic,
DAL-5*45 Premises shall be maintained in good repair−2
cove base, broken floor tiles, repair leak on handle on pipe under 3 com sink
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed ice for human consumption contaminated with mold, soda pipe
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for squeeze bottles
DAL-8*29 Mechanical holding unit, thermometer location−2
provide thermometer in coolers
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-10*42 Dirty nonfood contact surfaces−2
clean gaskets
DAL-12*34 Outer openings:closing holes, gaps−2
fix gap at exit door

Base deductions−30 pts

Oct 19

Routine InspectionScore: 74

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Several dented cans observed.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Tested 0 ppm mechanical dishwasher.

Basic (13)

−26 pts

DAL-3*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*32 Approved Food Contact Equip.−2
Replace residential freezer with a commercial unit.
DAL-8*39 Keep utensils handles upright or protected−2
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
bottom of door
DAL-10*35 Jewelry Prohibition−2
Kitchen employee with bracelet.
DAL-11*40 Store single-service item in original package−2
coffee filters
DAL-12*41 Food storage containers, identified with common name of food.−2
DAL-13*42 Dirty nonfood contact surfaces−2
Clean fan covers to WIC.
DAL-14*45 Premises shall be maintained in good repair−2
Repair wood cabinet door at bar.
DAL-15*47 Handwashing signage−2

Base deductions−36 pts

Feb 19

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready to eat cheese
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Baked potato
DAL-5*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Storage hall way
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed the bar tender eating while behind the bar

Base deductions−19 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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