What is Nova's health inspection score?

Nova has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nova last inspected?

Nova was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nova have?

Nova has 35 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nova safe to eat at?

Nova has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nova serve?

Nova serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nova

Name: Nova
Address: 1417 W DAVIS ST, Dallas, 75208
Rating: 58

1417 W DAVIS ST, Dallas

Data may be outdated — inspected 12/7/2023

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0Fair

American•Oak Cliff

Ranked #192 of 400 in Oak CliffBetter than 22% of american restaurants

Declining

7 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

-11 pts

Latest

100% weight

2nd

60% 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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1417 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

5 basic

Mar

Sep 2019

1 inspections

1 intermediate

4 basic

Mar 2020

1 inspections

1 intermediate

2 basic

Mar

Jul 2021

1 inspections

1 intermediate

2 basic

Mar 2022

1 inspections

2 intermediate

7 basic

Mar

Feb 2023

1 inspections

3 basic

Dec 2023

1 inspections

1 intermediate

6 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 23

Routine InspectionLatestScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean soda guns at bar

Basic (6)

−12 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
Place thermometer in toppings station in kitchen
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves w/cardboard>must use non-absorbent materials that are easily washable
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not leave plastic cups/bowls/single use containers in bulk ingredients
DAL-5*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler w/meats
DAL-6*43 Ventilation,mechanical−2
Have vent hood cleaned/serviced>large dust/soot accumulation
DAL-7*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles in dining area

Base deductions−17 pts

Feb 23

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*26 Food Consumer Advisory-raw food−2
Include consumer advisory letting customers know that if they eat any under cooked meats/seafood they run a higher risk of contracting a food borne illness
DAL-2*32 Equipment and Utensils Durability and Strength−2
Do not line shelves with cardboard>use non-absorbent material that will retain its shape after multiple use
DAL-3*41 Food storage containers, identified with common name of food.−2
Label Bulk ingredient bins

Base deductions−6 pts

Mar 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
Observed build up on shelves(WIC).
DAL-7*18 Toxic items labeling-non original container−5
Label chemical spray bottles.

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks ina designated area.
DAL-2*37 Food storage, prohibited areas under other sources−2
Remove dust from air vent over dish machine.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not [store] single service cups inside bulk food ingredients.
DAL-4*42 Dirty nonfood contact surfaces−2
Heavy grease build up seen at the side of the fryer.
DAL-6*32 Damaged Equipment−2
Replace cracked lids(bulk ingredients).
DAL-8*27 Cool TCS foods using other effective means−2
Observed cooked potatoes/fries/cooling at room temperature. Must cool them down properly.
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide bodily fluids kit.

Base deductions−24 pts

Jul 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket>400 ppm

Basic (2)

−4 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
inside the walk in cooler
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
quat test strips needed for the bar

Base deductions−9 pts

Mar 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
equipment dirty inside and outside with food debris, grease accumulations and soils deposits must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, walls and ceiling dirty with grease and soils deposits must be clean to avoid cross contamination
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date marking on all food containers

Base deductions−9 pts

Sep 19

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
Clean soda gun nozzles.

Basic (4)

−8 pts

DAL-2*35 Jewelry Prohibition−2
Employee wearing bracelets.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*22 Handlers-Certificate Not On Site−2

Base deductions−13 pts

Mar 19

Routine InspectionScore: 95

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-2*41 Food Labeling - Bulk food for self dispensing−2
DAL-3*39 Utensils, consumer self-service−2
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−10 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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