What is Vbc Greenville's health inspection score?

Vbc Greenville has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Vbc Greenville last inspected?

Vbc Greenville was last inspected on February 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Vbc Greenville have?

Vbc Greenville has 38 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Vbc Greenville safe to eat at?

Vbc Greenville has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Vbc Greenville serve?

Vbc Greenville serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Vbc Greenville

Name: Vbc Greenville
Address: 1921 GREENVILLE AVE, Dallas, 75206
Rating: 60

1921 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/2/2024

▲Improving

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0Fair

American•Greenville

Ranked #247 of 462 in GreenvilleBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

27 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 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

1921 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Apr 2019

1 inspections

5 intermediate

4 basic

Apr

Aug 2020

1 inspections

2 intermediate

7 basic

Aug 2021

1 inspections

2 intermediate

6 basic

Aug

Sep 2022

1 inspections

3 intermediate

7 basic

Feb 2024

1 inspections

1 intermediate

1 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 24

Routine InspectionLatestScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Ice machine has mold , shall be clean to sight

Basic (1)

−2 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site

Base deductions−7 pts

Sep 22

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
keep all cold hold food at 41 F or lower at all times. Observed milk at 46.3 F, sandwich with tomato & ham 65.3 F, and 47.8 F
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Discard food after exceeding time (sandwiches)
DAL-3*10 Clean Sight and Touch−5
Clean dirty ice machine (pink mold). Observed employee wash utensil with no sanitizer after wash

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*29 Thermometer shall be easily readable−2
Provide thermometer in WIC and RIC
DAL-6*31 Handwashing lavatory - used for other purpose−2
Do no wash utensils at handwash only sink
DAL-7*33 Warewashing equipment, cleaning agents−2
No sanitizer on site
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Store ice scoop in dry, clean location
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dust build up off display case in the back of equipment and WC fans
DAL-10*45 Premises shall be maintained in good repair−2
Repair faucet handle at handwash sink

Base deductions−29 pts

Aug 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
HAM & CHEESE SANDWICHES 48.7, TURKEY SANDWICH 49.0 & R. SANDWICHES 56.5
DAL-3*18 Toxic items stored above food/utensils−5
TOXICS STORED ABOVE FOOD & EQUIPMENT

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
REPLACE DAMAGE GASKETS
DAL-4*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & RESEAL AROUND BACK DOOR
DAL-5*43 Light bulbs, light shields provided−2
CLEAN LIGHTS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DRAINS, FAN VENT COVERS
DAL-7*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-8*21 RFSM - Not On Site−2
NO RFSM ON DUTY

Base deductions−22 pts

Aug 20

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
clean RIC(s)
DAL-4*02 Cold Hold (41øF/45øF or below)−5
C. SALAD 49.5 & HAM 59.5

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
expired date marking on prepared 8-4-2020
DAL-2*34 Outer openings:closing holes, gaps−2
closed all gaps
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink stored in prep area
DAL-6*37 Food storage, prohibited areas under leaking water lines−2
food stored under 3 comp sink
DAL-7*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-8*42 Dirty nonfood contact surfaces−2
clean gaskets & fan vent covers
DAL-9*45 Drying Mops-air dry−2
air dry mop

Base deductions−24 pts

Apr 19

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
quiche pie 47.1 and and h. sandwich 49.3F
DAL-2*19 One Inch Air Gap−5
provide one inch air gap
DAL-3*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared foods
DAL-5*19 Hand sink water temperature below 110'F−5
hot < 110 F within 20 seconds
DAL-7*10 Clean Sight and Touch−5
unsanitary conditions- clean RIC(s)

Basic (4)

−8 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
reseal around doors
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food and equipment improperly stored on floor
DAL-8*21 RFSM - Not On Site−2
no RFSM on duty
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
clean floors

Base deductions−33 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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