What is The Moth's health inspection score?

The Moth has a SafeDine safety score of 40 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 Moth last inspected?

The Moth was last inspected on December 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Moth have?

The Moth has 56 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Moth safe to eat at?

The Moth has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Moth

Name: The Moth
Address: 1621 OAK LAWN AVE #B, Dallas, 75207
Rating: 40

1621 OAK LAWN AVE #B, Dallas

Data may be outdated — inspected 12/16/2023

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0Poor

Design District

Ranked #350 of 422 in Design District

Improving

7 inspections

Last: Dec 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 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

+7 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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1621 OAK LAWN AVE #B, Dallas, TX 75207

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

6 basic

Apr

Oct 2019

1 inspections

4 intermediate

5 basic

Jun 2021

1 inspections

3 intermediate

3 basic

Jun

Dec 2021

1 inspections

3 intermediate

6 basic

Jul 2022

1 inspections

5 intermediate

1 basic

Jul

Mar 2023

1 inspections

2 intermediate

10 basic

Dec 2023

1 inspections

2 intermediate

5 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN AND SANITIZE SHELVES IN WALK IN COOLER / COOK LINE (SIGHT & TOUCH)
DAL-3*14 When to wash hands−5
STAFF MUST WASH HANDS AFTER EVERY CONTAMINATION ( CHANGING TASKS / ETC)

Basic (5)

−10 pts

DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE QA TEST STRIPS TO CHECL CONCENTRATION OF SANITIZER
DAL-4*32 Maintain in Good Repair−2
OBSERVED RUSTING SHELVES WIC
DAL-5*41 Food storage containers, identified with common name of food.−2
LABEL ALL BULK INGREDIENT BINS/ COMMON NAME
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN THE FLOORS THROUGHOUT THE KITCHEN DETAIL CLEAN FLOOR DRAINS THROUGHOUT THE KITCHEN CLEAN WALL UNDERNEATH / AROUND DISH MACHINE & ALL FOOD PREP AREAS
DAL-7*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED CEILING TILES ( DISH AREA)

Base deductions−20 pts

Mar 23

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-2*10 Other sanitizer use - manufacturer label direction−5
Sanitizer bucket at <170 ppm DDBSA, range is between 272-700 ppm.

Basic (10)

−20 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Need food handlers for all employees working.
DAL-4*24 Shellfish tags kept for 90 days: record keeping−2
Produce shellfish tags from the last 90 days.
DAL-5*35 Jewelry Prohibition−2
No jewelry on hands.
DAL-6*37 Condenser unit shall be separated from the food−2
WIC condenser unit is dirty and moldy above food.
DAL-7*39 No equipment & utensil under contamination sources−2
Cannot store clean utensils on dirty shelf.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Dirty WIC rack can fall into open food.
DAL-9*47 Handwashing signage−2
Need hand washing sign at every hand sink.
DAL-10*46 Covered waste receptacle for women's restroom−2
Need trash can lid or cover in women's bathroom.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-12*29 Food thermometers provided and accessible−2
No thermometer in RIC.

Base deductions−30 pts

Jul 22

Routine InspectionScore: 83

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 pts

DAL-1*19 Backflow prevention device - air gap−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
cheese: 61'f, avocado 67'f
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for the can opener
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
dressings exp 7/6, red wine dressing 7/5
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow to wrap the ham, turkey

Basic (1)

−2 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the cooelrs Remove the old label

Base deductions−27 pts

Dec 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Bean 12-16, dressing ranhch 12-18
DAL-4*02 Cold Hold (41øF/45øF or below)−5
cheese: 57'f, tuna 47'f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs store next to cooked beef and produce

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
Register RFSM with city of Dalls
DAL-3*25 HACCP Plan Record to be maintained−2
Provide HACCP plan for the Poke
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
No towel allow under the container, equipments...
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed open cup of coffee

Base deductions−27 pts

Jun 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
raw eggs 61'f
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw egg store next to green bean and carrot
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 0 ppm chlorine

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
expired RFSM
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the cheeses
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−21 pts

Oct 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fish 52'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to bbq sauces
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the freezer, gasket
DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses
DAL-7*31 Individual, disposable towels−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Dirty nonfood contact surfaces−2
provide cleaning for the air filer vent

Base deductions−30 pts

Apr 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*43 Light bulbs, light shields provided−2
DAL-4*45 Lockers to be used to store personal items−2
DAL-5*47 Other Violations−2
mop
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2

Base deductions−17 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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