What is Cindi's NY Deli & Restaurant's health inspection score?

Cindi's NY Deli & Restaurant has a SafeDine safety score of 47 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 NY Deli & Restaurant last inspected?

Cindi's NY Deli & Restaurant was last inspected on July 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

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

Cindi's NY Deli & Restaurant has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cindi's NY Deli & Restaurant safe to eat at?

Cindi's NY Deli & Restaurant has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

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

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

Official Health Record

Cindi's NY Deli & Restaurant

Name: Cindi's NY Deli & Restaurant
Address: 306 S HOUSTON ST, Dallas, 75202
Rating: 47

306 S HOUSTON ST, Dallas

Data may be outdated — inspected 7/20/2023

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0Poor

Deli•Downtown

Ranked #846 of 1000 in DowntownBetter than 37% of deli restaurants

Stable

9 inspections

Last: Jul 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

33 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

Employee illness

Sick employee handling food — illness transmission risk

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

-8 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

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

306 S HOUSTON ST, Dallas, TX 75202

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Violation Timeline

Nov 2018

1 inspections

1 basic

Nov

May 2019

1 inspections

3 intermediate

2 basic

Nov 2019

1 inspections

3 intermediate

3 basic

Nov

Jun 2020

1 inspections

1 intermediate

4 basic

Feb 2021

1 inspections

2 intermediate

5 basic

Feb

Sep 2021

1 inspections

1 intermediate

9 basic

Apr 2022

1 inspections

2 intermediate

2 basic

Apr

Dec 2022

1 inspections

2 intermediate

5 basic

Jul 2023

1 inspections

2 intermediate

4 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
Service grease trap every 90 days.
DAL-4*10 Clean Sight and Touch−5
Can opener observed rusty & product debris accumulation.

Basic (4)

−8 pts

DAL-2*32 Maintain in Good Repair−2
Replace torn gaskets on WIC / WIF & RIC units where needed. Repair or remove broken RIC under grill. All equipment shall be operational & functioning for its intent & purpose.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed boxes of product stored on the floor inside WIF.
DAL-5*31 No soap at handsink−2
Provide soap for hand sink in front of dish pit area.
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips for sink / surface sanitizer.

Base deductions−18 pts

Dec 22

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
DAL-2*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-3*27 Cool TCS foods using ice as an ingredient−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*32 Maintain in Good Repair−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*40 Reuse of single service articles−2

Base deductions−20 pts

Apr 22

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * WIC 47* coleslaw 46* cheese 46* potato salad 47*
DAL-4*10 Clean Sight and Touch−5
clean can opener dirty ice machine

Basic (2)

−4 pts

DAL-2*40 Reuse of single service articles−2
can not reuse single use containers
DAL-3*32 Equipment & Utensils smooth easily cleanable−2
remove protective film from microwave can not use cloth under cutting boards can not store food or utensils on paper replace non food grade ceiling tiles

Base deductions−14 pts

Sep 21

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Can opener and holder observed with food accumulation, rust and black mold like substance

Basic (9)

−18 pts

DAL-2*45 Floors/walls/ceilings approved carpeting−2
replace unapproved absorbent ceiling tiles in the kitchen where needed
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside WIC
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Dirty ceiling observed over cook/prep line
DAL-5*29 Sanitizing solutions, testing devices−2
provide quat test strip to test concentration levels of sanitizer
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee beverage observed on counter top of cook line
DAL-7*36 Cloths in-use for wiping between uses stored−2
provide sanitizer buckets and cloths for all work/service areas, replace every 3-4 hours
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Maintain coffee/tea filters in plastic bag or other protective means while in strorage
DAL-9*43 Light bulbs, light shields provided−2
Replace the broken light under the hood
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for the cleanup of badly fluid /biohazard spill kit

Base deductions−23 pts

Feb 21

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-5*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination

Basic (5)

−10 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind cooking equipment and WI cooler units dirty with grease spills, drippings and soils accumulations must be clean to avoid cross contamination floors in all areas dirty must be clean to avoid cross contamination ceiling in all areas dirty with dust soils accumulations and grease deposits must be clean to avoid cross contamination
DAL-3*29 Food thermometers provided and accessible−2
missing thermometers or not working in different areas must be have visible and working thermometers
DAL-4*38 Time/temperature controlled for safety food, slacking−2
cooler units slacking food temperatures 45 F or above must be maintain food temperatures at 50 F or below
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food containers inside cooler units and oil container with out lids or cover. all food containers must be have lids or covered to avoid cross contamination
DAL-7*39 Equipment in good repair and proper adjustment.−2
cooler units slacking temperatures PIC must be ensure cooler units are maintain proper food temperature of 40 F or below

Base deductions−20 pts

Jun 20

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean underneath juice machine

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep tables
DAL-3*41 Food storage containers, identified with common name of food.−2
label bulk food container with common name
DAL-4*42 Dirty nonfood contact surfaces−2
clean fans in kitchen
DAL-5*47 Handwashing signage−2
provide handwash signage for hand sink

Base deductions−13 pts

Nov 19

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cattage cheese held in a non working refrigerator Chile held at 63.6 degrees without refrigeration
DAL-2*20 Grease Trap Tickets−5
DAL-4*09 Food on display shall be protected from contamination−5
Missing sneeze guards over samples

Basic (3)

−6 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on the freezer floor
DAL-5*35 Hair Restraints effective−2
Missing beard nets
DAL-6*45 Location of lockers−2
Coats stored in the food service area

Base deductions−21 pts

May 19

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-5*20 Grease Trap Tickets−5

Basic (2)

−4 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*38 Thawing. under running water criteria−2

Base deductions−19 pts

Nov 18

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*42 Dirty nonfood contact surfaces−2
dirty gaskets

Base deductions−2 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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