What is Ascension Coffee's health inspection score?

Ascension Coffee has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ascension Coffee last inspected?

Ascension Coffee was last inspected on August 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ascension Coffee have?

Ascension Coffee has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ascension Coffee safe to eat at?

Ascension Coffee has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ascension Coffee

Name: Ascension Coffee
Address: 200 CRESCENT CT #40, Dallas, 75201
Rating: 45

200 CRESCENT CT #40, Dallas

Data may be outdated — inspected 8/10/2023

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0Poor

Downtown

Ranked #850 of 1000 in Downtown

Stable

9 inspections

Last: Aug 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

35 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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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200 CRESCENT CT #40, Dallas, TX 75201

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Violation Timeline

Nov 2018

1 inspections

3 basic

Nov

Jan 2019

1 inspections

3 intermediate

5 basic

Jan 2020

2 inspections

6 intermediate

6 basic

Jan

Feb 2021

1 inspections

1 intermediate

4 basic

Jan 2022

1 inspections

1 intermediate

2 basic

Jan

Aug 2022

1 inspections

2 intermediate

9 basic

Feb 2023

1 inspections

2 intermediate

2 basic

Feb

Aug 2023

1 inspections

1 intermediate

8 basic

Inspection History

9 records on file

9 Routine

Aug 23

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
SAUSAGE PATTIES OBSERVED AT 114F / GRILL HOT FOODS MUST BE MAINTAINED AT 135F / HIGHER

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
NO CERTIFIED FOOD MANAGER OBSERVED ON SITE / EXPIRED- PROVIDE CURRENT CFM CERTIFICATE
DAL-3*24 Food Labeling- with common name of the food−2
LABEL FOOD SQUEEZE BOTTLES WITH COMMON NAME
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
BSERVED EMPLOYEE DRINKING CUP AT ESPRESSO MACHINE
DAL-5*36 Cloths in-use for wiping between uses stored−2
WET WIPING TOWELS OBSERVED ON COUNTER TOPS/ NOT SOLUTION
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
CONTAINERS OF COLD BREW -STORED ON THE FLOOR (6 INCHES)
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED IN USE UTENSILS STORED INSIDE BULK CONTAINERS
DAL-8*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK INGREDIENT / DRY PRODUCT
DAL-9*45 Drying Mops-air dry−2
INVERT WET MOP TO ALLOW IT TO DRY

Base deductions−21 pts

Feb 23

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-1*10 Clean Sight and Touch−5
Clean Ice machine

Basic (2)

−4 pts

DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*45 Store maintenance equipment in orderly manner−2

Base deductions−14 pts

Aug 22

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-11*02 Cold Hold (41øF/45øF or below)−5
chicken 47.6, ham 45, pastrami 46.1, half/half 51.6 degrees f

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, coolers, freezer, clean top of ice machine, oven
DAL-2*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-3*21 RFSM - Not On Site−2
manager with rfsm certificate not on site
DAL-4*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-5*39 Cutting surfaces.−2
cutting boards-resurface
DAL-6*35 Hair Restraints effective−2
employees need cover hair while prepared food
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing process under cold running water
DAL-8*31 Handwashing lavatory - used for other purpose−2
observed bottles in hand sink
DAL-10*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−28 pts

Jan 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed soil in interior of ice machine nearest to entry door

Basic (2)

−4 pts

DAL-2*39 Keep utensils handles upright or protected−2
Observed ice scoop with handle in ice in ice machine nearest to door
DAL-3*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloth left on counter in kitchen

Base deductions−9 pts

Feb 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*19 One Inch Air Gap−5

Basic (4)

−8 pts

DAL-1*32 CIP-Cleanability−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal drinks in a separate area

Base deductions−13 pts

Jan 20

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations are marked with a * creamer 59.4* 48.9*
DAL-4*18 Toxic items storage adjacent to food/utensils−5
FIRST AIDE KIT WITH CHEMICALS ABOVE PREP SURFACE sanitizer gel next to utensils

Basic (2)

−4 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
Cannot store dishes on cloth Cannot use cloth to catch moisture Must be smooth easily cleanable, nonabsorbent, smooth, durable material
DAL-3*31 Handwashing lavatory - used for other purpose−2
Hand sink used for other purposes coffee filter storage

Base deductions−14 pts

Jan 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Hollandaise sauce
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Finley cut lettuce held at 67.1 degrees Raw shell eggs held at 54.5 degrees
DAL-6*18 Toxic items stored above food/utensils−5
Cough medicines and WD 40 stored with and above foods
DAL-8*19 One Inch Air Gap−5
Spray hose at the three compartment sink hanging below the flood level rim of the sink

Basic (4)

−8 pts

DAL-2*31 Handwashing lavatory - accessible−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Cook eating in the kitchen
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-7*24 Food Label - Nutrition Labeling−2
Vegan yogurt

Base deductions−28 pts

Jan 19

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
RAW EGG 47 DEGREE F IN WIC, RANCH STORED IN COOLER WITH PREP DATE OF 1/11- 46 DEGREE F
DAL-6*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLE-COS
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS OVER RTE BREAD IN COOLER-COS

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
REGISTER WITH THE CITY OF DALLAS
DAL-3*31 Individual, disposable towels−2
AT HAND SINK BY SWINGING DOOR
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
ITEMS PAST 7 DAYS DATE MARK IN WIC
DAL-5*32 Package integrity−2
DENTED CANS WITH NON DENTED CANS ON SHELF-COS
DAL-8*39 Equipment in good repair and proper adjustment.−2
WIC AMBIENT TEMP ABOVE 41 DEGREE PER 2 THERMOMETERS

Base deductions−25 pts

Nov 18

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dirty gaskets
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
dusty fan covers
DAL-3*39 Equipment and Utensils Storage−2
ice scoop stored on unapproved surface

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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