What is Nick & Sam's Grill's health inspection score?

Nick & Sam's Grill has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nick & Sam's Grill last inspected?

Nick & Sam's Grill was last inspected on March 17, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nick & Sam's Grill have?

Nick & Sam's Grill has 41 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nick & Sam's Grill safe to eat at?

Nick & Sam's Grill has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nick & Sam's Grill serve?

Nick & Sam's Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nick & Sam's Grill

Name: Nick & Sam's Grill
Address: 8111 PRESTON RD #150, Dallas, 75225
Rating: 43

8111 PRESTON RD #150, Dallas

Data may be outdated — inspected 3/17/2021

▲Improving

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0Poor

American•Dallas

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

Improving

5 inspections

Last: Mar 17, 2021

low confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

64 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

Cross-contamination

Raw and cooked foods not properly separated

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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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8111 PRESTON RD #150, Dallas, TX 75225

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

7 basic

Mar

Sep 2019

1 inspections

4 intermediate

2 basic

Mar 2020

1 inspections

3 intermediate

3 basic

Mar

Sep 2020

1 inspections

3 intermediate

8 basic

Mar 2021

1 inspections

4 intermediate

4 basic

Mar

Inspection History

5 records on file

5 Routine

Mar 21

Routine InspectionLatestScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed chemical spray bottle next to wine glasses
DAL-4*10 Clean Sight and Touch−5
Observed dirty can opener blade
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Observed bleu cheese 59 degrees F, boiled egg 56.6 degrees F. RIC reads 53 degrees F. Observed minced garlic 52.5 degrees F. Observed sliced tomato 64 degrees F, aioli 63.8 degrees F. Observed sushi salmon 53 degrees F.
DAL-7*03 Food products not maintained at 135øF or above−5
Observed meatball 110 degrees F, mashed potatoes 120 degrees F and 132 degrees F.

Basic (4)

−8 pts

DAL-1*45 Unnecessary articles prohibited−2
Observed backpack on dry storage shelf, cell phone on bar mat with glasses.
DAL-3*31 Handwashing lavatory - accessible−2
Observed hand sink full of items.
DAL-5*45 Premises shall be maintained in good repair−2
Back door does not shut fully. Needs repair
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in standing ambient-temp water.

Base deductions−28 pts

Sep 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed bok choy 58.8 degrees F, carrots 61 degrees F, RIC 60 degrees F, Benchamel 50 degrees F, peeled potato 57 degrees F, WIC 55 degrees F.
DAL-2*10 Hot water sanitizer surface temp. < 160'F−5
per manufacturer, water temp in machine must be 180 degrees F. Observed 162 degrees F.
DAL-3*18 Toxic items stored above food/utensils−5
Observed food directly under soap dispenser.

Basic (8)

−16 pts

DAL-4*26 Advisory-"consuming raw or undercooked#" text−2
Observed no raw fish health advisory
DAL-5*31 Handwashing lavatory - accessible−2
Observed items in hand sinks.
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed painters tape on/in cotton candy machine
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Observed 2 exterior doors not closing properly.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in food. soda gun handle and ice scoop handle in ice at bar.
DAL-9*40 Reuse of single service articles−2
Observed single-use containers being washed and re-used.
DAL-10*45 Premises shall be maintained in good repair−2
Observed large section of missing ceiling tiles.
DAL-11*47 Handwashing signage−2
Provide hand wash sign at all hand sinks, including a sign in each restroom.

Base deductions−31 pts

Mar 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sriracha mayo 61.1 degrees F, boiled egg 56 degrees F, RIC unit 50 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can
DAL-3*18 Toxic items labeling-non original container−5
Label spray bottle

Basic (3)

−6 pts

DAL-4*29 Food thermometers provided and accessible−2
Provide thermometers for all coolers
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using cup to scoop salt.
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty container lid in dry storage, dirty floor under shelf

Base deductions−21 pts

Sep 19

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Salmon 53'F
DAL-3*03 Food products not maintained at 135øF or above−5
Chicken 122'F
DAL-4*19 Water & Plumbing in good repair- per code−5
repair faucet at hand sink
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over sauce in walk in cooler, raw eggs stored over milk

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
DAL-6*44 Trash can provided for papertowel waste−2

Base deductions−24 pts

Mar 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw meat stored over tomatoes
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
discard dented cans

Basic (7)

−14 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
Utensil in hand sink
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Open drinking containers observed
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*44 Trash can provided for papertowel waste−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−29 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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