What is Big C Food Mart's health inspection score?

Big C Food Mart 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 Big C Food Mart last inspected?

Big C Food Mart was last inspected on August 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Big C Food Mart have?

Big C Food Mart has 60 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Big C Food Mart safe to eat at?

Big C Food Mart 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 Big C Food Mart serve?

Big C Food Mart serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Big C Food Mart

Name: Big C Food Mart
Address: 2240 IRVING BLVD, Dallas, 75207
Rating: 44

2240 IRVING BLVD, Dallas

Data may be outdated — inspected 8/9/2023

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0Poor

American•Design District

Ranked #342 of 422 in Design DistrictBetter than 22% of american restaurants

Unknown

6 inspections

Last: Aug 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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2240 IRVING BLVD, Dallas, TX 75207

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

8 basic

Nov

Dec 2018

1 inspections

3 intermediate

8 basic

Nov 2019

1 inspections

2 intermediate

6 basic

Nov

Nov 2020

1 inspections

2 intermediate

8 basic

Nov 2021

1 inspections

4 intermediate

5 basic

Nov

Aug 2023

1 inspections

3 intermediate

8 basic

Inspection History

6 records on file

6 Routine

Aug 23

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*03 Food products not maintained at 135øF or above−5
RICE 110'F, PORK 117'F,
DAL-7*20 Grease Trap Tickets−5
DAL-10*05 Rapidly reheat 165øF for hot holding−5
DO NOT USE STEAM TABLE TO REHEAT FOOD. USE GRILL OR STOVE.

Basic (8)

−16 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES AND WALLS OF WALK IN COOLER. CLEAN FLOOR OF STORAGE AREA
DAL-3*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS WITH USE BY DATE , WITH SHELF LIFE UP TO 7 DAYS.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-8*21 RFSM - Not On Site−2
DAL-9*34 Pest Control−2
OBSERVED RODENT DROPPING FROM STORAGE AREA.
DAL-11*45 Premises shall be maintained in good repair−2
REPLACE ALL MISSING AND DAMAGED WALLS AND CEILING TILES.

Base deductions−31 pts

Nov 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed paper towel wrapping the papaya towel wrapping the tortilla
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store with produce and RTE foods raw eggs, raw chicken, raw meat store together
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for ice machine,
DAL-5*03 Food products not maintained at 135øF or above−5
meat ball 101'f soup 111f

Basic (5)

−10 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under the equipments, cutting boards
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45Floor, wall, ceiling - Exposed material−2
Replace the damaged tiles on the ceiling
DAL-8*21 RFSM - Not On Site−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the wic

Base deductions−30 pts

Nov 20

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and cooked meat store together
DAL-2*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in coolers
DAL-5*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-6*31 Individual, disposable towels−2
DAL-7*34 Outer openings:closing holes, gaps−2
keep front door close to prevent pest outside go to the store
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
replace the broken tiles on the ceiling

Base deductions−26 pts

Nov 19

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-6*32 Approved Food Contact Equip.−2
no home use microwave allow
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all drink above floor 6 ins

Base deductions−22 pts

Dec 18

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Burritos in self service area had temperature of 111.2°F and 122.4°F. Hot hold should maintain at least 135°F
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Employee was preparing sanitizer not according to manufacturer's directions.
DAL-8*20 Grease Trap Tickets−5
Grease trap ticket date 3/8/2018. Grease traps should be serviced at lest once every three months.

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Check, Credit Card, or Money Order) It is advised to call ahead on day of visit to verify above information. Please note the offices close from12:00pm to 1:00pm.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Front door has daylight visible around frame.
DAL-5*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41−2
Frozen bacon left on counter to thaw. Thawing should occur under refrigeration
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Please date mark all employee processed foods placed under refrigeration
DAL-7*41 Food storage containers, identified with common name of food.−2
Please clearly label all foods stored in non original containers.
DAL-9*42 Nonfood-contact surfaces material−2
Plywood used as shelving. Cardboard used to line shelves. Any surfaces should be smooth, easily cleanable, and non absorbent.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Return air and vent registers for air conditioning system show buildup of dust and lint.
DAL-11*29 Sanitizing solutions, testing devices−2
Please provide test strips so that employees can audit sanitizing solution for proper concentration

Base deductions−31 pts

Nov 18

Routine InspectionScore: 79

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-11*20 Grease Trap Tickets−5
Grease trap ticket on site dated from March 6, 2018. Grease traps should be serviced at least once every three months (90 days).
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Box of breakfast sausage and box of bacon left on counter with manufacturer's instructions "keep frozen" on box. Product inside was at a temperature of 63.2°F
DAL-4*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Employee observed washing utensils, rinsing off, and then storing with no step for sanitization

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
No employee able to provide evidence of successful completion of Registered Food Service Manager level of food safety training. Person named on certificate posted not present at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Check, Credit Card, or Money Order) It is advised to call ahead on day of visit to verify above information. Please note the offices close from12:00pm to 1:00pm.
DAL-2*29 Sanitizing solutions, testing devices−2
No test strips available for sanitizing solution tablets. Please provide test strips for Quaternary Ammonium (Quat, SaniQuat, MultiQuat, etc.) Please train employees how to properly prepare sanitizing solution according to manufacturer's directions. Also train employees how to audit sanitizing solution for proper concentration.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Broken reach in cooler near entrance to back storage area.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Plywood used for shelving for food storage in walk in cooler
DAL-7*45Floor, wall, ceiling - Exposed material−2
Exposed wiring in walk in cooler.
DAL-8*31 Individual, disposable towels−2
No individual disposable towels at hand wash sink in kitchen.
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
Front door and back door have daylight visible. Please seal so that no daylight is visible to prevent access by pests.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
Return air for air conditioning has buildup of dust and lint

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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