What is Cindi's Deli & Bakery's health inspection score?

Cindi's Deli & Bakery has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cindi's Deli & Bakery last inspected?

Cindi's Deli & Bakery was last inspected on October 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cindi's Deli & Bakery have?

Cindi's Deli & Bakery has 64 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cindi's Deli & Bakery safe to eat at?

Cindi's Deli & Bakery has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cindi's Deli & Bakery serve?

Cindi's Deli & Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cindi's Deli & Bakery

Name: Cindi's Deli & Bakery
Address: 3565 FOREST LN, Dallas, 75234
Rating: 46

3565 FOREST LN, Dallas

Data may be outdated — inspected 10/6/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Bakery•Farmers Branch

Ranked #94 of 129 in Farmers BranchBetter than 37% of bakery restaurants

Stable

10 inspections

Last: Oct 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

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

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) 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

Open location in Google Maps →

3565 FOREST LN, Dallas, TX 75234

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2018

1 inspections

2 intermediate

4 basic

Dec

Jun 2019

1 inspections

4 intermediate

4 basic

Dec 2019

1 inspections

2 intermediate

3 basic

Dec

May 2020

1 inspections

2 intermediate

3 basic

Dec 2020

1 inspections

3 intermediate

2 basic

Dec

Jun 2021

1 inspections

1 intermediate

6 basic

Dec 2021

1 inspections

2 intermediate

6 basic

Dec

Jul 2022

1 inspections

2 intermediate

4 basic

Apr 2023

1 inspections

2 intermediate

6 basic

Apr

Oct 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher temp is at 160 degrees F, and no sanitizer. Hand wash only in 3 compartment sink
DAL-6*20 Grease Trap Tickets−5
Provide updated grease trap record (they should come every 90 days)

Basic (4)

−8 pts

DAL-1*43 Light bulbs, light shields provided−2
replace light bulbs under vent hood
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor ( to go containers)
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
clean floor throughout kitchen

Base deductions−18 pts

Apr 23

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-5*14 Gloves single use−5
gloves has to be used properly and hand washing procedures needed for employees (picking up waffles and not changes gloves)
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher needs to be at 180 or higher for rinse ( reading 160)

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean floor
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
food has to be 6 inches off the ground
DAL-6*39 Utensils, single serve items 6 inches off - floor−2
cups cant be on the floor (and trays)
DAL-8*47 Handwashing signage−2
provide hand washing sign in restroom

Base deductions−22 pts

Jul 22

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented can observed
DAL-4*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-2*32 Damaged Equipment−2
Damaged panel inside reach in cooler
DAL-5*31 Handwashing lavatory - accessible−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Dec 21

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-7*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*37 Food, utensils & equip under other sources−2
Ice scoop handle in ice
DAL-2*33 Mechanical warewashing, hot water sanitizing−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
Food containers in hand sink

Base deductions−22 pts

Jun 21

Routine InspectionScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*47 Handwashing signage−2
At bar sink
DAL-3*33 Mech. warewash, hot water sanitizing, other machines−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*22 Washing hands only at a designated hand sink−2
DAL-6*31 No soap at handsink−2

Base deductions−17 pts

Dec 20

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*20 Grease Trap Tickets−5
DAL-5*03 Food products not maintained at 135øF or above−5

Basic (2)

−4 pts

DAL-2*33 Mechanical warewashing, hot water sanitizing−2
Maintain rinse temp at 180'F
DAL-1*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

May 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
Provide common name of chemical
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Maintain coleslaw at 41F or below

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*31 No soap at handsink−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−16 pts

Dec 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
Observed employee cracking raw eggs and handling bread at the same time.
DAL-4*15 Contact RTE Products w/ Bare Hands−5

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*33 Mechanical warewashing, hot water sanitizing−2
Not reaching 180F when sanitizing
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−16 pts

Jun 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
chicken breast measured at 58 degrees F
DAL-6*03 Food products not maintained at 135øF or above−5
chicken sitting out at 95 degrees F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
cooked beef tip soup stored adjacent to raw eggs on the bottom shelf inside the walk in cooler
DAL-8*10 Hot water sanitizer surface temp. < 160'F−5
the hot water sanitizing machine is not reaching the required temperature of 160 degrees ; it cuts off at 156 degrees F.

Basic (4)

−8 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
because one of the doors is not securely attached, the fridge will not cool effectively...Measured at 48 degrees F; the phf was transferred immediately to a functioning cooler.
DAL-3*27 Cooling method, criteria - using ice bath−2
large container of spaghetti sauce(beef) sitting out on the table to cool.
DAL-4*36 Cloths in-use for wiping between uses stored−2
cloth towel(absorbent material) stored underneath the cutting board.
DAL-5*39 Keep utensils handles upright or protected−2
ice scoop stored inside the ice bin with the handle embedded in the ice

Base deductions−28 pts

Dec 18

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*18 Toxic items labeling-non original container−5
DAL-6*10 Clean Sight and Touch−5
clean the inside of the microwave thoroughly

Basic (4)

−8 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler not cooling at the required setting of 41 degrees and below. Measured internal temperature is at 54 degrees F. The three milk containers were immediately discarded by the head chef.
DAL-2*42 Dirty nonfood contact surfaces−2
dusty fan covers inside the walk in cooler
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
dust accumulation on the ceiling tiles in the food prep area
DAL-4*39 Keep utensils handles upright or protected−2
ice scoop was laying flat on top of the ice. needs to be in an upright position with the handle upright to avoid contamination.

Base deductions−18 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Bakery Restaurants Best in Dallas All Texas Restaurants