What is 50266 Lovers Seafood And Market - Restaurant's health inspection score?

50266 Lovers Seafood And Market - Restaurant has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 50266 Lovers Seafood And Market - Restaurant last inspected?

50266 Lovers Seafood And Market - Restaurant was last inspected on December 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 50266 Lovers Seafood And Market - Restaurant have?

50266 Lovers Seafood And Market - Restaurant has 57 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 50266 Lovers Seafood And Market - Restaurant safe to eat at?

50266 Lovers Seafood And Market - Restaurant has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

50266 Lovers Seafood And Market - Restaurant

Name: 50266 Lovers Seafood And Market - Restaurant
Address: 5200 W LOVERS LN #100, Dallas, 75209
Rating: 41

5200 W LOVERS LN #100, Dallas

Data may be outdated — inspected 12/21/2023

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0Poor

Love Field

Ranked #338 of 396 in Love Field

Stable

10 inspections

Last: Dec 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

28 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

5200 W LOVERS LN #100, Dallas, TX 75209

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Violation Timeline

Nov 2018

1 inspections

4 basic

Nov

May 2019

1 inspections

1 intermediate

5 basic

Jan 2020

1 inspections

4 basic

Jan

Jul 2020

1 inspections

1 intermediate

4 basic

Jan 2021

1 inspections

2 intermediate

4 basic

Jan

Aug 2021

1 inspections

2 intermediate

3 basic

Feb 2022

1 inspections

1 intermediate

2 basic

Feb

Oct 2022

1 inspections

1 intermediate

8 basic

Apr 2023

1 inspections

3 intermediate

5 basic

Apr

Dec 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed cheese @ 129 F and creamer sauce @ 126.4 F
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed leak under 3-comp sink

Basic (5)

−10 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
broccoli & margarita mix
DAL-6*42 Dirty nonfood contact surfaces−2
Clean dirty kitchen floors and ice machine gaskets @ bar
DAL-7*45 Premises shall be maintained in good repair−2
Repair cold knob on handsink @ raw bar

Base deductions−20 pts

Apr 23

Routine InspectionScore: 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
Observed cut tomatoes @ 53.1 F, raw egg @ 50 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw egg over boiled eggs over boiled eggs
DAL-3*19 Water & Plumbing in good repair- per code−5
Observed major leak on spray hose faucet in dish pit

Basic (5)

−10 pts

DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed ice build-up on food packages in WIF
DAL-5*38 Thawing. under running water criteria−2
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair RIC/WIC. Observed both not holding food temp under 41 F at all times
DAL-7*42 Dirty nonfood contact surfaces−2
Clean WIC shelves, storage shelves (dust/food debris)
DAL-8*45 Premises shall be maintained in good repair−2
Repair floor tile in establishment (bar/kitchen), WIC door

Base deductions−25 pts

Oct 22

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside dirty ice machine (mold)

Basic (8)

−16 pts

DAL-2*25 HACCP-Plan submitted−2
Provide HACCP plan for sushi rice
DAL-3*31 Individual, disposable towels−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food 6 inch off floor in WIC (fish product)
DAL-5*38 Thawing. under running water criteria - water velocity−2
Have sufficient water velocity when thawing food products
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep handles upright & protected in dry-ingredient bins
DAL-7*44 Soiled receptacles and waste handling units cleaned−2
Clean garbage disposal site
DAL-8*45 Premises shall be maintained in good repair−2
Repair handsink handle (hot) in dish pit
DAL-9*47 Handwashing signage−2
Post 'employees must wash hands' sign in both restrooms

Base deductions−21 pts

Feb 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed eggs stored over cheese in WIC.

Basic (2)

−4 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer bucket stored on the floor at bar.
DAL-3*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−9 pts

Aug 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sliced tomato 56 degrees F, renoulade 54.5 degrees F. RIC 55 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed pooled eggs over RTE foods

Basic (3)

−6 pts

DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towel under cutting board
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIF
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops, scoop handle in ice

Base deductions−16 pts

Jan 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ladles put away
DAL-2*18 Toxic items labeling-non original container−5
Label spray bottles

Basic (4)

−8 pts

DAL-3*29 Food thermometers provided and accessible−2
Observed thermometers missing
DAL-4*31 Handwashing lavatory - accessible−2
All hand sinks must be accessible
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed phone placed on cutting board
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops, scoop handles in product

Base deductions−18 pts

Jul 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all spray bottles

Basic (4)

−8 pts

DAL-2*29 Food thermometers provided and accessible−2
Provide thermometer in WIC
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed ice for consumption exposed to splash from hand sink
DAL-4*42 Dirty nonfood contact surfaces−2
Clear ice buildup in WIF
DAL-5*45 Premises shall be maintained in good repair−2
Seal equipment (sinks) to wall in dish room.

Base deductions−13 pts

Jan 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*26 Advisory-"consuming raw or undercooked#" text−2
Consumer advisory - Raw/undercooked shellfish
DAL-2*31 Handwashing lavatory - used for other purpose−2
Observed thawing chicken in hand sink
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed handles of scoops in food, using cups as scoop
DAL-4*42 Dirty nonfood contact surfaces−2
Observed ice buildup covering WIF floor, wall, ceiling.

Base deductions−8 pts

May 19

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
black biofilm/bacteria observed in the ice machine-cos

Basic (5)

−10 pts

DAL-2*33 Manual warewashing equipment, wash solution temp.−2
sanitizer not detected in the warewash machine
DAL-3*39 No equipment & utensil under contamination sources−2
DAL-4*31 Individual, disposable towels−2
DAL-5*21 RFSM - Not On Site−2
expired permit
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
foods in the freezer encased in ice from a defrost

Base deductions−15 pts

Nov 18

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Handwash sink used as a dump sink.
DAL-2*45 Premises shall be maintained in good repair−2
Seal gap between handwash sink and wall.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair door gaskets to WIC.

Base deductions−8 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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