What is Famous Bubba's Bbq's health inspection score?

Famous Bubba's Bbq has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Famous Bubba's Bbq last inspected?

Famous Bubba's Bbq was last inspected on May 26, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Famous Bubba's Bbq have?

Famous Bubba's Bbq has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Famous Bubba's Bbq safe to eat at?

Famous Bubba's Bbq has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Famous Bubba's Bbq serve?

Famous Bubba's Bbq serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Famous Bubba's Bbq

Name: Famous Bubba's Bbq
Address: 4353 GANNON LN #101, Dallas, 75237
Rating: 39

4353 GANNON LN #101, Dallas

Data may be outdated — inspected 5/26/2021

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0Poor

BBQ•Dallas

Ranked #989 of 1000 in DallasBetter than 23% of bbq restaurants

Improving

5 inspections

Last: May 26, 2021

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

61 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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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4353 GANNON LN #101, Dallas, TX 75237

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Violation Timeline

Oct 2019

1 inspections

1 intermediate

8 basic

Oct

Apr 2020

1 inspections

8 basic

Oct 2020

1 inspections

3 intermediate

7 basic

Oct

Apr 2021

1 inspections

4 intermediate

11 basic

May 2021

1 inspections

3 intermediate

5 basic

May

Inspection History

5 records on file

5 Routine

May 21

Routine InspectionLatestScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*03 Food products not maintained at 135øF or above−5
observed ribs at 110.8F, observed brisket at 128.3F. reheat food to 165F
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine sanitizer observed at 200+PPM. chlorine sanitizer needs to be at 50-100PPM

Basic (5)

−10 pts

DAL-4*34 Outer openings:closing holes, gaps−2
back grated door had large gaps on top and on bottom of door, seal properly.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
build up of grime on floors throughout establishment and inside of wic and wif.
DAL-6*47 Handwashing signage−2
missing hand was signs, provide.
DAL-7*39 Store equipment & utensils in a clean, dry place−2
container with clean utensils is soiled, store clean equipment/utensils in clean containers.
DAL-8*45 Premises shall be maintained in good repair−2
damaged walls in employee restroom, repair.

Base deductions−25 pts

Apr 21

Routine InspectionScore: 73

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
observed employee handling food with bare hands. COS employee washed hands and used gloves.
DAL-9*20 Grease Trap Tickets−5
grease trap tickets not readily accessible.
DAL-11*02 Cold Hold (41øF/45øF or below)−5
walk in cooler observed at 65F, raw chicken observed at 49.3F. All food was moved to walk in freezer.
DAL-13*10 Quaternary ammonium temperature requirement−5
quat sanitizer was not set up.

Basic (11)

−22 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Employees handling food did not have Texas Food Handler cards available, provide.
DAL-3*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
exterior side door was open, keep close to prevent pest from entering.
DAL-4*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
grime on floors, grime on walls. clean.
DAL-6*42 Dirty nonfood contact surfaces−2
grime build up on equipment. clean.
DAL-7*39 Store equipment & utensils in a clean, dry place−2
utensils stored on soiled surface.
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
pest control records not readily accessible. provide.
DAL-10*36 Cloths in-use for wiping between uses stored−2
wet cloths left out on food contact surfaces. place back in sanitizer when not in use.
DAL-12*47 Conditions of Permit-in use of food equipment−2
Provide sign that: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-14*41 Food storage containers, identified with common name of food.−2
squeeze bottle with food not labeled. once food has been removed from original container, label the new container.
DAL-15*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed box of potatoes on floor, keep six inches off floor.

Base deductions−42 pts

Oct 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*10 Quaternary ammonium temperature requirement−5
sanitizer observed at 0 PPM, change every two-four hours.
DAL-4*03 Food products not maintained at 135øF or above−5
hot sausage in steam line at 114F, cover sausage to help maintain heat.
DAL-5*05 Rapidly reheat 165øF for hot holding−5
employee placing PHF from walk in cooler to hot hold equipment. Food must be rapidly reheated first then placed in hot hold equipment.

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
RFSM not onsite.
DAL-2*42 Dirty nonfood contact surfaces−2
grime on food equipment CLEAN.
DAL-6*36 Cloths in-use for wiping between uses stored−2
wet cloth left on food surface, store wet cloth back on sanitizer bucket when not in use.
DAL-7*39 Store equipment & utensils - avoid contamination−2
clean utensils stored in soiled container.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food in walk in cooler left uncovered, COVER FOOD.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
heavy amount of grime found on floor, observed dead pest underneath shelves, CLEAN.
DAL-10*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
no pest control records, REPEAT OFFENSE.

Base deductions−29 pts

Apr 20

Routine InspectionScore: 88

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*40 Store single-service item in original package−2
foam cups removed from packaging, keep in original package
DAL-2*21 RFSM - Not On Site−2
RFSM not on site.
DAL-3*22 Handlers-Certificate Not On Site−2
Texas Food Handler not available. 2nd repeated offense.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark cakes that have been removed from original package.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean frp surfaces. clean walk in cooler floor.
DAL-6*39 Store equipment & utensils - avoid contamination−2
knifes being stored in between equipment. store to avoid contamination.
DAL-7*47 Permit/license posted−2
permit not posted.
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
pest control not available

Base deductions−16 pts

Oct 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-7*18 Unnecessary chemicals not allowed−5
home use pesticide in establishment, remove.

Basic (8)

−16 pts

DAL-1*45 Drying Mops-air dry−2
wet mop on floor, let air dry
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean behind metal shelve.
DAL-3*39 Store equipment & utensils - avoid contamination−2
clean utensils in soiled container.
DAL-4*31 Individual, disposable towels−2
provide paper towels at hand sink.
DAL-5*28 Date marking commercially prepared of RTE/PHF−2
date marked open bags of cole slaw.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Provide a sign that is visble to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-8*22 Food employees may not care for or handle animals that may be present−2
employee working in kitchen do not food handler cards. provide.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
provide pest control records.

Base deductions−21 pts

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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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