What is The Slow Bone's health inspection score?

The Slow Bone has a SafeDine safety score of 61 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 Slow Bone last inspected?

The Slow Bone was last inspected on May 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Slow Bone have?

The Slow Bone has 46 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Slow Bone safe to eat at?

The Slow Bone has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Slow Bone serve?

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

Official Health Record

The Slow Bone

Name: The Slow Bone
Address: 2234 IRVING BLVD, Dallas, 75207
Rating: 61

2234 IRVING BLVD, Dallas

Data may be outdated — inspected 5/27/2023

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0Fair

American•Design District

Ranked #247 of 418 in Design DistrictBetter than 17% of american restaurants

Stable

9 inspections

Last: May 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% 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

2234 IRVING BLVD, Dallas, TX 75207

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Violation Timeline

Feb 2019

1 inspections

3 basic

Feb

Aug 2019

1 inspections

1 intermediate

5 basic

Feb 2020

1 inspections

3 intermediate

4 basic

Feb

Aug 2020

1 inspections

2 intermediate

3 basic

Feb 2021

1 inspections

1 intermediate

4 basic

Feb

Aug 2021

1 inspections

3 intermediate

3 basic

Mar 2022

1 inspections

2 intermediate

3 basic

Mar

Nov 2022

1 inspections

1 intermediate

3 basic

May 2023

1 inspections

5 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drinking in food prep area (drink in designated area)
DAL-2*32 Maintain in Good Repair−2
Replace damaged cutting boards
DAL-3*21 Outfitter-Certified Food Manager−2
RFSM expired 02/23-renew
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
In service bowls seen in bulk ingredient bins
DAL-5*41 Food storage containers, identified with common name of food.−2
Label bulk ingredients (floor/sugar)

Base deductions−10 pts

Nov 22

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*06 Discard TCS in vending machine if exceeds time/temp−5
slaw base 11/22

Basic (3)

−6 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
All employees who working with the food must have food handler certificate
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the fried chicken tray
DAL-3*21 RFSM - Not On Site−2
Register RFSM with city of Dallas

Base deductions−11 pts

Mar 22

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed turkey and beef store together
DAL-2*03 Food products not maintained at 135øF or above−5
fried chicken 72'f, 68'f Chili 128'f

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the rib and chicken
DAL-4*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−16 pts

Aug 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*06 Discard TCS if date marked exceeds temp & time−5
expired food container
DAL-5*10 Clean Sight and Touch−5
Provide cleaning for ice machine, shelf in wic
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above milk

Basic (3)

−6 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
observed leaking from the ceiling
DAL-2*43 Light bulbs, light shields provided−2
DAL-4*21 RFSM - Not On Site−2
register RFSm with city of Dallas

Base deductions−21 pts

Feb 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
fried chicken 92'f

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*47 Handler-Certificate Not on site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the left over foods
DAL-5*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board, utensils

Base deductions−13 pts

Aug 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed dressing and raw eggs store together
DAL-2*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to the food

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 PIC to ensure no unapproved indiv in food prep are−2
employee must have food handler card
DAL-5*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−16 pts

Feb 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
fried chicken 100F
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items stored above food/utensils−5
observed sanitizer bucket sstore next to food container

Basic (4)

−8 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Nonfood-contact surfaces material−2
no towel allow under cutting board

Base deductions−23 pts

Aug 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*19 Water & Plumbing in good repair- per code−5

Basic (5)

−10 pts

DAL-1*47 RFSM Certificate - Not Display−2
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*35 Hair Restraints effective−2
DAL-6*22 Handlers-Certificate Not On Site−2

Base deductions−15 pts

Feb 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
DAL-2*35 Hair Restraints effective−2
two employees were missing hair restraints.
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
small leak at the three-compartment sink

Base deductions−6 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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