What is Cooper's Meat Market's health inspection score?

Cooper's Meat Market has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cooper's Meat Market last inspected?

Cooper's Meat Market was last inspected on September 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cooper's Meat Market have?

Cooper's Meat Market has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cooper's Meat Market safe to eat at?

Cooper's Meat Market has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cooper's Meat Market serve?

Cooper's Meat Market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cooper's Meat Market

Name: Cooper's Meat Market
Address: 778 FORT WORTH AVE #G150, Dallas, 75208
Rating: 68

778 FORT WORTH AVE #G150, Dallas

Data may be outdated — inspected 9/11/2023

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0Fair

American•Oak Cliff

Ranked #84 of 400 in Oak CliffBetter than 17% of american restaurants

Stable

9 inspections

Last: Sep 11, 2023

low confidence

Directions Order

Inspections

11%

Clean Rate

4.1

Avg Violations

32 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

778 FORT WORTH AVE #G150, Dallas, TX 75208

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

5 basic

Dec

Jun 2019

1 inspections

2 basic

Dec 2019

1 inspections

Dec

Jul 2020

1 inspections

1 intermediate

2 basic

Feb 2021

1 inspections

1 basic

Feb

Aug 2021

1 inspections

1 intermediate

9 basic

Jun 2022

1 inspections

9 basic

Jun

Jan 2023

1 inspections

1 basic

Sep 2023

1 inspections

2 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark all commercially/in-store prepared items with date that they've been prepared or opened
DAL-2*42 Dirty nonfood contact surfaces−2
Clean food debris/fats in reach-in/prep coolers

Base deductions−4 pts

Jan 23

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Get chlorine test strips for dish machine

Base deductions−2 pts

Jun 22

Routine InspectionScore: 88

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee drinking cup-meat prep table
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Remove dust from fan covers-meat prep room
DAL-3*42 Dirty nonfood contact surfaces−2
Detail clean vent-a-hood filters
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not store equipment inside of hand sinks
DAL-5*32 Equipment and Utensils Durability and Strength−2
Do not reuse single use containers
DAL-6*24 Food Labeling- with common name of the food−2
Squeeze Bottles
DAL-7*45 Premises shall be maintained in good repair−2
Replace missing handle at hand sink (bar)
DAL-8*39 Store equipment & utensils - avoid contamination−2
Observed tables pre-set tables with glasses faced-up
DAL-9*34 Pest control-routine inspections for−2
Flies

Base deductions−18 pts

Aug 21

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with food debris, meat grease smears, grease accumulations, and soils deposits inside cooler units in all areas must be clean all cooler units in all areas shelving in all areas dirty with food debris, soils deposits and grease accumulations must be clean to avoid cross contamination

Basic (9)

−18 pts

DAL-1*44 Soiled receptacles and waste handling units cleaned−2
sinks drainage receptacles inside kitchen area dirty with food debris, litter and soils accumulations must be clean to avoid cross contamination
DAL-3*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease drippings must be clean to avoid cross contamination use as public health control
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors under and behind equipment dirty with food debris, litter and soils accumulations at kitchen area must be clean to avoid cross contamination walls and ceiling dirty with spills and grease deposits at kitchen area must be clean to avoid cross contamination
DAL-5*47 RFSM Certificate - Not Display−2
expired RFSM certificate on site must be have current FSM registered with the city
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
food packages inside WI freezer unit at floor level must be 6 inches out the floor level to avoid contamination
DAL-7*24 Food Labeling- with common name of the food−2
missing labels on food containers inside WI cooler unit food containers must be labeling with common names missing labels on food packages inside WI cooler and WI freezer unit must be labeling food packages in all areas
DAL-8*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers at WI cooler unit must be have date marks on food containers in all areas
DAL-10*42 cleaning hermetically sealed containers of food or visible soil before opening−2
food containers in all areas dirty lid or covers must be clean to avoid cross contamination

Base deductions−23 pts

Feb 21

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
PIC must be ensure dish washing machines will work during exchange period and maintain cleaning procedures

Base deductions−2 pts

Jul 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
bottom shelving inside cooler units dirty with stagnant water food spills, drippings and grease accumulations must be clean to avoid cross contamination

Basic (2)

−4 pts

DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vent covers with dust and soils accumulations must be clean to avoid cross contamination vent hood filters dirty with grease deposits must be clean when contamination is observed to avoid cross contamination
DAL-3*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
sanitizer buckets at floor level / meat boxes at floor level inside Freezer unit must be 6 inches out the floor level

Base deductions−9 pts

Dec 19

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Jun 19

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, meats
DAL-2*34 Pest control-routine inspections for−2

Base deductions−4 pts

Dec 18

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken above raw meat raw meat and egg store togerher
DAL-3*18 Chemical sanitizer generated onsite, chemical criteria−5
set up sanitizer bucket
DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses, all foods in cooler
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*34 Pest control-routine inspections for−2

Base deductions−30 pts

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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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