What is Beyond The Box Catering's health inspection score?

Beyond The Box Catering has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Beyond The Box Catering last inspected?

Beyond The Box Catering was last inspected on September 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Beyond The Box Catering have?

Beyond The Box Catering has 61 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Beyond The Box Catering safe to eat at?

Beyond The Box Catering has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Beyond The Box Catering serve?

Beyond The Box Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Beyond The Box Catering

Name: Beyond The Box Catering
Address: 2544 W COMMERCE ST, Dallas, 75212
Rating: 54

2544 W COMMERCE ST, Dallas

Data may be outdated — inspected 9/6/2023

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0Fair

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Stable

9 inspections

Last: Sep 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

34 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-8 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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2544 W COMMERCE ST, Dallas, TX 75212

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

3 basic

Nov

May 2019

1 inspections

4 intermediate

5 basic

Dec 2019

1 inspections

1 intermediate

5 basic

Dec

Jul 2020

1 inspections

2 intermediate

6 basic

Mar 2021

1 inspections

3 basic

Mar

Oct 2021

1 inspections

1 intermediate

5 basic

Jun 2022

1 inspections

1 intermediate

13 basic

Jun

Dec 2022

1 inspections

4 basic

Sep 2023

1 inspections

2 intermediate

2 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Replace damaged/leaking pipe at hand sink by cook line
DAL-2*10 Clean Sight and Touch−5
Clean can opener of built-up debris

Basic (2)

−4 pts

DAL-3*32 Damaged Equipment−2
Replace damaged plastic flaps in main walk-in cooler
DAL-4*42 Dirty nonfood contact surfaces−2
Clean wire racks in main walk-in cooler

Base deductions−14 pts

Dec 22

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
Date mark commercially made products once open if kept for more than 24 hrs
DAL-2*42 Dirty nonfood contact surfaces−2
Clean the racks in the walk-in cooler of main kitchen
DAL-3*44 Refuse/recyclables to be stored in proper contain.−2
Ensure that garbage is placed in waste receptacles
DAL-4*47 Other Violations−2
Register certified food manager certificate(s) with City of Dallas

Base deductions−8 pts

Jun 22

Routine InspectionScore: 81

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottles

Basic (13)

−26 pts

DAL-1*34 Pest control-routine inspections for−2
Observed gnats at the hand sink/bucket
DAL-2*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient bins with common name
DAL-4*40 Store single-service item in original package−2
Invert single service items when in storage, to-go area
DAL-5*39 Cutting surfaces.−2
Replace worn cutting boards-observed not in good repair (throughout)
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drink cups must be stored in a designated location in all food prep areas.
DAL-7*45 Premises shall be maintained in good repair−2
Check refrigeration units-condensation
DAL-8*42 Dirty nonfood contact surfaces−2
clean to remove encrusted build up/grill (sandwich area)
DAL-9*32 Approved Food Contact Equip.−2
Do not reuse single use containers
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
Date marking required for ready-to-eat foods (walk-in coolers) observed food not date marked
DAL-11*47 OTHER VIOLATIONS−2
Provide strips to check the concentration of vegetable wash
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Protect food by closing bulk containers after use (several containers/open).
DAL-13*43 Light bulbs, light shields provided−2
Replace blown out light bulbs underneath vent-a-hood
DAL-14*31 Individual, disposable towels−2
No paper towels observed at hand sinks

Base deductions−31 pts

Oct 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
freezer units dirty with food debris, soils accumulations and grease must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be have labels on food containers in all areas
DAL-3*45 Premises shall be maintained in good repair−2
wall by water heater broken must be replace or repair to proper condition
DAL-4*39 Cooking equipment free of encrusted grease−2
fryers with encrusted grease and soils accumulations must be clean to avoid cross contamination cooking equipment must be clean from encrusted grease including grease pan collectors under equipment
DAL-5*29 Sanitizing solutions, testing devices−2
using wrong sanitizing chemical as sanitizing solution must be prepared water with correct solution at 3c sink and sanitizer buckets 50 ppm Chlorine concentration at 3c sink 100 ppm chlorine concentration at sanitizer bucket 200-400 ppm Quat concentration
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with debris, soils and grease deposits must be clean to avoid contamination lights shields dirty with dead pest and dust must be clean to avoid cross contamination floors shifting at restrooms area must be replace or repair to proper condition to avoid unlawful smells to kitchen area -may be drainage issue-

Base deductions−15 pts

Mar 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
sanitizer buckets at 50 ppm PIC must be ensure sanitizer buckets concentrations are at 200-400 ppm Quat concentration
DAL-2*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
two hand sinks one at back area and one at front area detach from walls all hand sinks must be repair or detach properly to walls to avoid gaps and pest harboring
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
stock room floors under shelving and on walls with spills and food debris must be clean to avoid cross contamination

Base deductions−6 pts

Jul 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
bakery table dirty with oil and soils accumulations must be clean to avoid cross contamination cooler units dirty inside with stagnant water and food debris must be clean to avoid cross contamination
DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (6)

−12 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving under prep preparation table rust and oxidize must be replace or repair to proper condition
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers with out covers or lids inside WI cooler unit must be cover or have lids to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils and grease accumulations must be clean to avoid contamination
DAL-5*31 Individual, disposable towels−2
missing towels on hand sinks must be have individual towels to avoid cross contamination by employees
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
cover fan vents dirty with dust and soils accumulations must be clean to avoid cross contamination
DAL-8*28 Do not exceed manuf. use by date−2
expired food containers inside cooler units must be discard after dates or day expired to avoid cross contamination

Base deductions−22 pts

Dec 19

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty with soils, spills and food debris must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling and light shields inside dry food storage area dirty with soils and dead pest inside shields light shields must be clean in all areas where contamination is observed ceiling in all areas must be clean where contamination is observed
DAL-2*39 Equipment in good repair and proper adjustment.−2
RI cooler unit broken door must be repair or replace to proper condition shelving inside some cooler units with rust and oxidize must be replace or repair to proper condition cooking grill top covers trays broken cooking grill equipment must be replace or repair to proper condition
DAL-3*43 Ventilation systems:no public health hazard−2
PIC must be ensure vent hood is clean properly must not created public hazard or unlawful discharge
DAL-4*46 Covered waste receptacle for women's restroom−2
missing covered for waste receptacles in general restrooms areas both #1 and #2 must be have waste receptacle covers fro women's
DAL-5*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
toilet water handler broken at general restroom area #2 must be repair to proper condition

Base deductions−15 pts

May 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fruit 54'f, straw berry58'f
DAL-2*15 Contact RTE Products w/ Bare Hands−5
observed employee making desert with barehand
DAL-3*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food and utensil
DAL-4*10 Clean Sight and Touch−5
observed mold in ice machine

Basic (5)

−10 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in wic, cheese, tuna
DAL-6*31 Individual, disposable towels−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
eating while prep for food
DAL-8*34 Pest Control−2
observed flies in prep area
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−30 pts

Nov 18

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
salad, produce
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
observed dirty towel on the cutting board
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine

Basic (3)

−6 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in wic
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 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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