What is Jonathon's Diner's health inspection score?

Jonathon's Diner has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jonathon's Diner last inspected?

Jonathon's Diner was last inspected on November 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jonathon's Diner have?

Jonathon's Diner has 68 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jonathon's Diner safe to eat at?

Jonathon's Diner has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jonathon's Diner serve?

Jonathon's Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jonathon's Diner

Name: Jonathon's Diner
Address: 1619 N BECKLEY AVE, Dallas, 75203
Rating: 44

1619 N BECKLEY AVE, Dallas

Data may be outdated — inspected 11/30/2023

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0Poor

American•Dallas

Ranked #903 of 1000 in DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Nov 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

31 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

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

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

-13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) which is computed during our regular data sync.

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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1619 N BECKLEY AVE, Dallas, TX 75203

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Violation Timeline

Dec 2018

1 inspections

5 intermediate

3 basic

Dec

Jun 2019

1 inspections

3 intermediate

5 basic

Dec 2019

1 inspections

2 basic

Dec

Jun 2020

1 inspections

1 intermediate

7 basic

Dec 2020

1 inspections

4 basic

Dec

Jun 2021

1 inspections

1 intermediate

7 basic

Mar 2022

1 inspections

2 intermediate

7 basic

Mar

Oct 2022

1 inspections

1 intermediate

4 basic

Apr 2023

1 inspections

1 intermediate

4 basic

Apr

Nov 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Multiple food items on prep line well above 45 F/41 F observed
DAL-2*10 Clean Sight and Touch−5
Clean soda gun at bar
DAL-9*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (8)

−16 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Remove aluminum foil on table in/on prep line
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food/sauces in walk-in cooler left uncovered
DAL-5*39 Cutting surfaces.−2
Get rid of worn cutting boards
DAL-6*42 Dirty nonfood contact surfaces−2
Clean wire rack in both walk-in cooler & kitchen
DAL-7*43 Ventilation hood-prevent grease dripping−2
Clean vent hood of grease accumulation
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Replace base boards by dish machine
DAL-10*47 Handler-Certificate Not on site−2
Not all current food handler certificates available
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
Eliminate harboring conditions>throw away bulk ingredients that are no longer used

Base deductions−31 pts

Apr 23

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Mold like residue in ice machine

Basic (4)

−8 pts

DAL-2*29 Food thermometers provided and accessible−2
Place thermometers in reach-in coolers that do not have digital gauge
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food/food ingredients>observed bin of flour exposed
DAL-4*42 Dirty nonfood contact surfaces−2
Clean interiors of all coolers along prep line
DAL-5*45 Premises shall be maintained in good repair−2
Fix dish machine>sanitizer not being pumped into machine/cycle>unit (until) it is fixed use 3-compartment

Base deductions−13 pts

Oct 22

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Multiple food found out of temperature

Basic (4)

−8 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
Label/Re-label bulk ingredient bins
DAL-3*42 Dirty nonfood contact surfaces−2
Clean all encrusted grease from vent hood (back of house) and cooking equipment
DAL-4*45 Lockers to be used to store personal items−2
Keep personal items in designated area
DAL-5*39 Cutting surfaces.−2
Resurface or replace cutting boards that have to much pitting/damage

Base deductions−13 pts

Mar 22

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-7*10 Equipment and Utensils Sanitization−5
DAL-8*18 Toxic items storage adjacent to food/utensils−5

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Jacket stored in hand sink
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Dirty nonfood contact surfaces−2
Encrusted grease found on grill
DAL-5*47 Other Violations−2
Remove unnecessary items from mop sink
DAL-6*39 Store equipment & utensils in a clean, dry place−2
DAL-9*41 Food storage containers, identified with common name of food.−2

Base deductions−24 pts

Jun 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
WI cooler unit dirty shelving must be clean and sanitize to proper condition

Basic (7)

−14 pts

DAL-2*24 Food Labeling- with common name of the food−2
missing labeling on food containers in all areas must be have labeling all food containers in all areas
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
PIC chemical concentration zero on dish washing machine must be have proper concentration of 50 ppm chlorine concentration
DAL-4*35 Outer Clothing, Clean Condition−2
employee not using street clothing not separation must be have apron to avoid cross contamination
DAL-5*39 Store equipment & utensils - avoid contamination−2
unused equipment with dust and soils accumulations must be remove or clean and keep in a dry and clean areas
DAL-6*35 Hair Restraints effective−2
employee with out hair net in kitchen area must be have hair nets to avoid employee contamination
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on all food containers inside cooler units
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
floors under cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−19 pts

Dec 20

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing−2
dish washing machine sanitizer solution not dispensing at flow must be replace or repair to avoid hazard public health
DAL-2*38 Time/temperature controlled for safety food, slacking−2
RI cooler unit back area slacking temperatures high 46 F RI cooler unit must be replace or repair to maintain proper condition
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
employees must be sure chemical concentration is verified 50 ppm chlorine concentration 200-400 ppm chlorine concentration ware washing machine sanitizing solution dispenser not working must be dispense 50 ppm chlorine concentration
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler unit must be have date marks on food containers in all areas

Base deductions−8 pts

Jun 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*02 Outfitter-Food Temperatures (Cold).−5
kitchen cooler units not maintain proper food temperature 65 F must be maintain proper food temperature of 40 F or below to avoid cross contamination

Basic (7)

−14 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
a/c cover vents inside WI cooler dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-2*47 RFSM Certificate - Not Display−2
misisng RFSM certification on site must be have FSM registered with the city
DAL-3*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-4*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas including dish washing machine must be have sanitizer buckets at 100 ppm chlorine concentration or 200-400 ppm Quat concentration missing test strips on site must be have test strips to verified chemical concentration
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-6*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cooler unit missing lid must be have lids or covers to avoid cross contamination

Base deductions−19 pts

Dec 19

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with litter, soils and food debris must be clean to avoid cross contamination
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils, food debris and soils accumulations must be clean to avoid cross contamination

Base deductions−4 pts

Jun 19

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
spring mix lettuce : 74'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to sausage, gravy and above potatoes, fruit
DAL-3*10 Clean Sight and Touch−5
provide cleaning for all coolers

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employees are eating inside prep area
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-8*31 Handwashing lavatory - accessible−2
observed personal back pack blocked the hand sink

Base deductions−25 pts

Dec 18

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*15 Contact RTE Products w/ Bare Hands−5
fried chicken
DAL-3*18 Chemical sanitizer generated onsite, chemical criteria−5
set up sanitizer bucket
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above cheese
DAL-5*10 Clean Sight and Touch−5
provide cleaning for the cooer

Basic (3)

−6 pts

DAL-6*39 Keep utensils handles upright or protected−2
icescoop
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for al foods in cooler
DAL-8*21 RFSM - Not On Site−2

Base deductions−31 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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