What is The Wing Bucket's health inspection score?

The Wing Bucket has a SafeDine safety score of 56 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 Wing Bucket last inspected?

The Wing Bucket was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Wing Bucket have?

The Wing Bucket has 52 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Wing Bucket safe to eat at?

The Wing Bucket has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Wing Bucket serve?

The Wing Bucket serves Wings cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Wing Bucket

Name: The Wing Bucket
Address: 1200 MAIN ST 100, Dallas, 75202
Rating: 56

1200 MAIN ST 100, Dallas

Data may be outdated — inspected 7/12/2023

▲Improving

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0Fair

Wings•Downtown

Ranked #594 of 1000 in DowntownBetter than 98% of wings restaurants

Improving

8 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.5

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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

1200 MAIN ST 100, Dallas, TX 75202

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

8 basic

Apr

Dec 2019

1 inspections

5 intermediate

3 basic

May 2020

1 inspections

1 intermediate

2 basic

May

Jan 2021

1 inspections

1 intermediate

7 basic

Jul 2021

1 inspections

2 intermediate

8 basic

Jul

Apr 2022

1 inspections

3 intermediate

2 basic

Dec 2022

1 inspections

4 intermediate

3 basic

Dec

Jul 2023

1 inspections

1 intermediate

1 basic

Inspection History

8 records on file

8 Routine

Jul 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed 3 chemical spray bottles hanging on hand sink

Basic (1)

−2 pts

DAL-1*45 Premises shall be maintained in good repair−2
Seal hand sinks to the wall properly. Patch holes in FRP walls in dish area, Replace missing door latch to WIC door

Base deductions−7 pts

Dec 22

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Container of individual ramen date marked 11/28/22 in use. Prepared RTE foods shall be discarded after 7 days.
DAL-2*03 Food products not maintained at 135øF or above−5
Hot holding cabinet. Precooked chicken thigh @ 94 Degrees F. Employee using equipment knows it doesn't work as a hot hold. TCS food shall be held at 135 Degrees F or higher at all times.
DAL-5*20 Grease Trap Tickets−5
Grease trap to be serviced every 90 days. Provide service.
DAL-7*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
Provide RFSM on site at all times and post.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemarking-Prepared frozen okra and pickles not date marked.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean ceiling vents.

Base deductions−26 pts

Apr 22

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * ranch 53* 65* cherry 48* limes 48*
DAL-2*10 Clean Sight and Touch−5
Dirt food contact surfaces: can oppener, ice machine, detail clean the makeline. clean insides and bottoms of all coolers, clean tossing shelf
DAL-3*19 Water & Plumbing in good repair- per code−5
no hot water at the front hand sink- must be able to mix hot & cold water. no hot water

Basic (2)

−4 pts

DAL-4*32 Equipment & Utensils smooth easily cleanable−2
can not use cloth in the kitchen to catchgrease replace cover to foam in RIC door. there is no way to sanitize
DAL-5*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purposes

Base deductions−19 pts

Jul 21

Routine InspectionScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*20 Grease Trap Tickets−5
DAL-7*03 Food products not maintained at 135øF or above−5
Chicken was 94.5 F inside warmer.

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinking from open cup at register. Properly store employee items.
DAL-2*27 Cooling method, criteria - smaller portions−2
DAL-3*32 Damaged Equipment−2
Repair bottom door to warmer (won't close). Replace worn cooler door gaskets.
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Gnats observed throughout restroom.
DAL-5*31 Individual, disposable towels−2
DAL-8*21 RFSM - Not On Site−2
DAL-9*22 Accredited food handler certificate - 60 days−2
DAL-10*42 Dirty nonfood contact surfaces−2
Detail clean all equipment throughout the kitchen.

Base deductions−26 pts

Jan 21

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-2*02 Outfitter-Food Temperatures (Cold).−5
cooler units at 48 F and 47 F on freezer line dip containers must be replace or repair to adjust food temperature at 40 F or below and avoid cross contamination.

Basic (7)

−14 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents and filters dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and walls dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on food containers in all areas must be have date marking on food containers in all areas to avoid cross contamination
DAL-5*33 Sanitizing solution intergrated in dish. machine−2
zero sanitize solution at ware washing machine must be at : 50 ppm chlorine concentration to avoid cross contamination
DAL-6*29 Sanitizing solutions, testing devices−2
missing peroxide test strips must be have correct test trips on site missing different test strips to verified chemical concentration must be have different test strips on site to verified chemical concentrations during operational hours missing sanitizer buckets in all areas must be set up sanitize buckets solutions in all areas to avoid cross contamination
DAL-7*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must have visible and working thermometers inside cooler units in all areas
DAL-8*39 Equipment in good repair and proper adjustment.−2
cooler units at cooking area must be maintain proper food temperature of 40 F or below to avoid cross contamination cooler units must be replace or repair to proper condition

Base deductions−19 pts

May 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean ice build up in freezer

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean fan in kitchen
DAL-3*43 Light bulbs, light shields provided−2
replace light bulbs in vent hood

Base deductions−9 pts

Dec 19

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cut tomatoes held on the counter at 65.3 degrees Para cooked chicken held on the counter at 73.8 degress Cooked ribs held on the counter at 58.6 degrees
DAL-2*03 Food products not maintained at 135øF or above−5
Cooked chicken breast held at 97.6
DAL-3*14 When to wash hands after handling soiled equip/utensil−5
Dishwasher, wait staff, and cook all not washing hands
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Para cooked chicken stored over the lettuce in the walk in refrigerator
DAL-7*19 One Inch Air Gap−5
Ice maker drains

Basic (3)

−6 pts

DAL-5*35 Hair Restraints effective−2
Beard nets missing
DAL-6*21 RFSM - Not On Site−2
DAL-8*31 Handwashing lavatory - accessible−2

Base deductions−31 pts

Apr 19

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness−5

Basic (8)

−16 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
SANITIZER ON FLOOR
DAL-5*47 Other Violations−2
MOP
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*32 Approved Food Contact Equip.−2
DAL-9*45 Premises shall be maintained in good repair−2

Base deductions−21 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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