What is Warwick Melrose Hotel - Main Kitchen's health inspection score?

Warwick Melrose Hotel - Main Kitchen has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Warwick Melrose Hotel - Main Kitchen last inspected?

Warwick Melrose Hotel - Main Kitchen was last inspected on September 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Warwick Melrose Hotel - Main Kitchen have?

Warwick Melrose Hotel - Main Kitchen has 54 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Warwick Melrose Hotel - Main Kitchen safe to eat at?

Warwick Melrose Hotel - Main Kitchen has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Warwick Melrose Hotel - Main Kitchen

Name: Warwick Melrose Hotel - Main Kitchen
Address: 3015 OAK LAWN AVE, Dallas, 75219
Rating: 50

3015 OAK LAWN AVE, Dallas

Data may be outdated — inspected 9/21/2023

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0Fair

Oak Lawn

Ranked #250 of 311 in Oak Lawn

Stable

9 inspections

Last: Sep 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

-5 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

3015 OAK LAWN AVE, Dallas, TX 75219

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

2 basic

Apr

Oct 2019

1 inspections

1 intermediate

3 basic

Jul 2020

1 inspections

3 intermediate

9 basic

Jul

Jan 2021

1 inspections

4 basic

Aug 2021

1 inspections

2 intermediate

2 basic

Aug

Feb 2022

1 inspections

1 intermediate

5 basic

Sep 2022

1 inspections

1 intermediate

5 basic

Sep

Feb 2023

1 inspections

6 basic

Sep 2023

1 inspections

2 intermediate

4 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
can opener observed with product debris accumulation
DAL-6*19 Water & Plumbing in good repair- per code−5
repair leak at 2 compartment sink

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed plastic to go bowl inside hand sink
DAL-2*40 Single use articel wrapped or dispensed−2
maintain coffee filters in plastic bag or container when not in use
DAL-4*35 Hair Restraints effective−2
observed dish washer without hair restraint
DAL-5*45 Drying Mops-air dry−2
hang mop when not in use

Base deductions−18 pts

Feb 23

Routine InspectionScore: 94

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label bulk containers
DAL-2*42 Dirty nonfood contact surfaces−2
Detail clean equipment and floors
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Store ready to eat foods in a manner that avoids cross contamination
DAL-4*47 Handwashing signage−2
DAL-5*45 Premises shall be maintained in good repair−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−12 pts

Sep 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
Deep fryers wheels crusted in grease

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM currently on site
DAL-2*34 Pest Control−2
Observed fruit flies in kitchen
DAL-3*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloth left on prep counter
DAL-4*22 Accredited food handler certificate - 60 days−2
Employees unable to provide food handlers
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
Air intake vent soiled

Base deductions−15 pts

Feb 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Hot water sanitizer surface temp. < 160'F−5
observed dishwasher rinse at 148 degrees. Must be 180 degrees

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
Must have RFSM on site during all serving hours
DAL-3*30 Food Establishment Permit−2
Man kitchen permit unavailable. Must be displayed
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on counter near cold hold
DAL-5*39 Keep utensils handles upright or protected−2
utensil handle in flour in storage bin
DAL-6*45 Premises shall be maintained in good repair−2
Observed displaced ceiling tile above dishwasher

Base deductions−15 pts

Aug 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Several food items above temp in cold hold
DAL-3*19 Water & Plumbing in good repair- per code−5
3 compartment sink leaking

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*47 Other Violations−2
Missing hand wash sign in kitchen

Base deductions−14 pts

Jan 21

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Address areas behind stove
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Store lettuce in a protective seal
DAL-4*21 RFSM - Not On Site−2
Must have registered food service manager's certificate on site.

Base deductions−8 pts

Jul 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
tomato cooked on 7/26/2020 in cooler temperature 47.6 degrees f-discarded
DAL-10*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer bucket 0 ppm
DAL-12*02 Cold Hold (41øF/45øF or below)−5
pineapple 47.9, oat meal 47.8, tomato 47.6 degrees f (prepared two days ago)

Basic (9)

−18 pts

DAL-1*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no standing water
DAL-2*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, coolers inside, pipe under 3 com sink
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days only
DAL-5*21 RFSM - Not On Site−2
obtain rfsm certificate
DAL-6*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-7*39 Store all equipment & utensil covered or inverted−2
invert clean utensils
DAL-8*43 Light bulbs, light shields provided−2
light shield
DAL-9*47 Handwashing signage−2
provide hand washing sign
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor

Base deductions−33 pts

Oct 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained ar 41 degrees f or below peas *51 cheese *46.5 rice *47.5 gumbo 135

Basic (3)

−6 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
standing water in the bottom of the make line have make line checked to see where condensation is coming from
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cloth used to catch condensation in the make line food stored on paper in the make line can not store utensils on cloth
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: all Gaskets- replace cracked ones dust on the ceiling bulk food containers clean all creases , corners in the kitchen build up ice cream freezer

Base deductions−11 pts

Apr 19

Routine InspectionScore: 86

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN OVER RTE IN RIC
DAL-3*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLE- ROOM SERVICE
DAL-4*02 Cold Hold (41øF/45øF or below)−5
ITEMS IN RIC ~57-58 DEGREE F
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED CHEESE AND BERRIES

Basic (2)

−4 pts

DAL-2*42 Nonfood-contact surfaces material−2
NO TOWELS AS LINER OR UNDER CUTTING BOARD
DAL-6*39 Equipment in good repair and proper adjustment.−2
SERVICE RIC

Base deductions−24 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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