What is Jonathon's Oak Cliff's health inspection score?

Jonathon's Oak Cliff has a SafeDine safety score of 63 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 Oak Cliff last inspected?

Jonathon's Oak Cliff was last inspected on June 9, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jonathon's Oak Cliff have?

Jonathon's Oak Cliff has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jonathon's Oak Cliff safe to eat at?

Jonathon's Oak Cliff has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jonathon's Oak Cliff serve?

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

Official Health Record

Jonathon's Oak Cliff

Name: Jonathon's Oak Cliff
Address: 1111 N BECKLEY AVE, Dallas, 75203
Rating: 63

1111 N BECKLEY AVE, Dallas

Data may be outdated — inspected 6/9/2021

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0Fair

American•Dallas

Ranked #457 of 1000 in DallasBetter than 22% of american restaurants

Stable

7 inspections

Last: Jun 9, 2021

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

61 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Facility condition

Building maintenance or structural issues

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) 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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1111 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

2 intermediate

3 basic

Aug 2019

1 inspections

5 intermediate

9 basic

Aug

Dec 2019

1 inspections

7 basic

Jun 2020

1 inspections

1 intermediate

2 basic

Jun

Dec 2020

1 inspections

1 intermediate

5 basic

Jun 2021

1 inspections

1 intermediate

3 basic

Jun

Inspection History

7 records on file

6 Routine1 Complaint

Jun 21

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with soils, food debris and grease accumulations including gaskets around the doors must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-1*35 Outer Clothing, Clean Condition−2
PIC must be ensure employees use clean clothing during operational hours
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors under equipment dirty with litter, food debris and soils accumulations must be clean to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be clean to avoid cross contamination

Base deductions−11 pts

Dec 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*02 Outfitter-Food Temperatures (Cold).−5
bar cooler unit at 50 F must be maintain at food temperature of 40 F

Basic (5)

−10 pts

DAL-1*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
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside WI cooler unit rust and oxidize must be replace or repair to proper condition
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination
DAL-4*34 Outer openings:closing holes, gaps−2
holes on walls inside kitchen area must be replace or repair to proper condition
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with grease spills and soils accumulations must be clean to avoid cross contamination walls including skirt areas dirty with soils and grease accumulations walls and skirts areas must be clean to avoid contamination

Base deductions−15 pts

Jun 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with food debris, spills and drippings must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving in all areas including cooler units rust and oxidize must be clean to avoid cross contamination sanitizing equipment must be readjust to proper condition
DAL-3*39 Cooking equipment free of encrusted grease−2
cooking equipment on kitchen area with encrusted grease and soils deposits must be clean to avoid cross contamination

Base deductions−9 pts

Dec 19

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
shelving inside WI cooler unit rust and oxidize must be replace or repair to avoid cross contamination
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations including drippings must be clean to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors inside WI cooler dirty with water drippings, soils and food debris must be clean to avoid contamination floors inside kitchen and prep area dirty with soils, grease accumulations and litter must be clean floors in all areas including behind equipment
DAL-5*24 Food Labeling- with common name of the food−2
missing proper labels on food containers under shelving prep table must be label all food containers to proper identify food containers
DAL-6*43 Light bulbs, light shields provided−2
some light bulbs not working at prep area must be repair to proper condition
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be date mark food containers in all areas

Base deductions−14 pts

Aug 19

Complaint InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
soup warmer at front broken, soup 123 F raw egg hollandaise 99.0 F
DAL-4*18 Medicines labeled and stored properly−5
wait staff meds. Left over clean dishes
DAL-8*15 Contact RTE Products w/ Bare Hands−5
citation issued to RFSM
DAL-9*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
gravy adj raw shell eggs in WIC heavy cream adj raw beef and chicken raw shell eggs over french fries@low boy
DAL-13*02 Untreated shell eggs need to be at 45§F or <−5
raw shell eggs 57.6 F on top

Basic (9)

−18 pts

DAL-2*45 Drying Mops-air dry−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
DAL-6*26 Consumer Advisory Disclosure---asterisking−2
advisory not connected to undercooked menu items
DAL-7*41 Food storage containers, identified with common name of food.−2
label all
DAL-10*31 Handwashing lavatory - accessible−2
blocked by boxes
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-12*31 No soap at handsink−2
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−43 pts

Jun 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm quat
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw beef observed raw eggs store next to potato

Basic (3)

−6 pts

DAL-3*32 Damaged Equipment−2
replace the damaged gasket for the cooler and the cutting boards
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed employee's washing utensil in the hand sink

Base deductions−16 pts

Dec 18

Routine InspectionScore: 81

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*10 Clean Sight and Touch−5
provide cleaning for the cooler
DAL-3*18 Toxic items stored above food/utensils−5
sanitizer bucket next to food container
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs and batter store together
DAL-5*02 Cold Hold (41øF/45øF or below)−5
observed potato container at prep without temp ot time control

Basic (3)

−6 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in cooller
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the utensils and cutting board

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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