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 January 24, 2024. 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 43 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: 7522 CAMPBELL RD #117, Dallas, 75248
Rating: 46

7522 CAMPBELL RD #117, Dallas

Data may be outdated — inspected 1/24/2024

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0Poor

Bakery•Far North Dallas

Ranked #362 of 441 in Far North DallasBetter than 31% of bakery restaurants

Declining

9 inspections

Last: Jan 24, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 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

-11 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

7522 CAMPBELL RD #117, Dallas, TX 75248

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Violation Timeline

Apr 2019

1 inspections

3 basic

Apr

Nov 2019

1 inspections

3 intermediate

4 basic

Apr 2020

1 inspections

1 intermediate

2 basic

Apr

Nov 2020

1 inspections

4 basic

Apr 2021

1 inspections

1 intermediate

3 basic

Apr

Oct 2021

1 inspections

2 intermediate

4 basic

Apr 2022

1 inspections

1 intermediate

3 basic

Apr

Dec 2022

1 inspections

2 intermediate

1 basic

Jan 2024

1 inspections

3 intermediate

6 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain sanitizer buckets at 50 ppm Cl
DAL-2*19 One Inch Air Gap−5
Provide at least one inch air gap at drains under dishwasher
DAL-9*14 When to wash hands before donning new gloves−5
Wash hands before using new gloves.

Basic (6)

−12 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
Replace rusted shelves
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Replace weather strip on bakery back door
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food in WIC
DAL-6*42 Dirty nonfood contact surfaces−2
clean WIC shelves, vent above dishwasher, WIC fans, microwave edges
DAL-7*45 Drying Mops-air dry−2
Hang mops to dry
DAL-8*47 Other Violations−2
Provide Bodily Fluid Spill instructions

Base deductions−27 pts

Dec 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
dish washer did not reach 180. dishwasher 151* no sanitizer in sanitation bucket to much sanitizer in sani bucket 200+ ppm
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken over raw beef

Basic (1)

−2 pts

DAL-3*40 Reuse of single service articles−2
can not reuse single use container- must be a food grade container

Base deductions−12 pts

Apr 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
Lower RIC temperatures to provide adequate cooling
DAL-2*36 Cloths in-use for wiping between uses stored−2
Remove wiping cloths under rubber mats
DAL-4*42 Dirty nonfood contact surfaces−2
Clean floors under equipment

Base deductions−11 pts

Oct 21

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-3*47 Food prep/utensil wash/mop sink not for hand wash−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*32 Damaged Equipment−2
BROKEN GASKETS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−18 pts

Apr 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-2*29 Food thermometers provided and accessible−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*39 No equipment & utensil under contamination sources−2
REMOVE TOWELS FROM UNDER CUTTING BOARDS

Base deductions−11 pts

Nov 20

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24hrs for no longer than 7 days.
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at the back door in the bakery.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean behind shelves and equipment in the bakery, and behind the dish machine.
DAL-4*45 Lockers to be used to store personal items−2
Store al personal items in appropriate place.

Base deductions−8 pts

Apr 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine.

Basic (2)

−4 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors in WIC and behind equipment.

Base deductions−9 pts

Nov 19

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-5*03 Food products not maintained at 135øF or above−5
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DAL-7*45 Lockers to be used to store personal items−2

Base deductions−23 pts

Apr 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
DAL-2*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−6 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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