What is Dallas Star Food Mart's health inspection score?

Dallas Star Food Mart has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dallas Star Food Mart last inspected?

Dallas Star Food Mart was last inspected on November 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dallas Star Food Mart have?

Dallas Star Food Mart has 56 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dallas Star Food Mart safe to eat at?

Dallas Star Food Mart has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dallas Star Food Mart serve?

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

Official Health Record

Dallas Star Food Mart

Name: Dallas Star Food Mart
Address: 865 S WALTON WALKER BLVD, Dallas, 75211
Rating: 40

865 S WALTON WALKER BLVD, Dallas

Data may be outdated — inspected 11/20/2023

▲Improving

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0Poor

American•West Dallas

Ranked #297 of 356 in West DallasBetter than 22% of american restaurants

Improving

6 inspections

Last: Nov 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% 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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865 S WALTON WALKER BLVD, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

5 basic

Jan

Jan 2020

2 inspections

8 intermediate

9 basic

Feb 2021

1 inspections

4 intermediate

5 basic

Feb

Nov 2022

1 inspections

3 intermediate

8 basic

Nov 2023

1 inspections

1 intermediate

9 basic

Nov

Inspection History

6 records on file

5 Routine1 Follow-up

Nov 23

Routine InspectionLatestScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (9)

−18 pts

DAL-2*21 RFSM - Not On Site−2
No food manager on site
DAL-3*22 Washing hands only at a designated hand sink−2
Employee washing hands at 3-compartment instead of hand sink
DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
No date marking on any food>if any food kept for more than 24 hrs must date mark
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide chlorine test strips
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves w/ cardboard
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all foods in coolers
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dust accumulation in all drink coolers
DAL-9*45 Premises shall be maintained in good repair−2
Fix holes in back of house/by beer cooler
DAL-10*47 Handler-Certificate Not on site−2
Bring/have food handler on site

Base deductions−23 pts

Nov 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*19 One Inch Air Gap−5
All drain pipes must have a 1-inch air gap
DAL-2*20 Grease Trap Tickets−5
No current manifest
DAL-11*10 Clean Sight and Touch−5
Clean food residue on the top portion of interior of microwave

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
For any commercially made food products once open must have date marking indicating day opened
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide chlorine test strips to determine concentration of sanitizer solution
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Don't store/place food (raw shelled eggs) on floor
DAL-7*39 Equipment in good repair and proper adjustment.−2
Replace missing panels on cooling unit in drink cooler
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient bins
DAL-9*42 Dirty nonfood contact surfaces−2
Clean interior of both walk-in coolers
DAL-10*45 Premises free of litter−2
Get rid of any litter in store (kitchen area, walk-in coolers)

Base deductions−31 pts

Feb 21

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-2*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-5*02 Cold Hold (41øF/45øF or below)−5
RI cooler at 60 F must be maintain food temperature of 40 F or below
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
freezer equipment dirty with blood, spills and food debris must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors under shelving and equipment dirty with soils, debris and grease accumulations must be clean to avoid cross contamination
DAL-4*34 Outer openings:closing holes, gaps−2
holes at back wall area must be closed all gaps or holes to avoid pest harboring
DAL-6*38 Time/temperature controlled for safety food, slacking−2
RI cooler at 60 F PIC must be ensure RI cooler unit maintain food temperatures of 40F or below to avoid cross contamination
DAL-7*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired dates and damage cans on food shelving area must be discard cans to avoid cross contamination
DAL-9*32 Equipment and Utensils Multiuse Materials durable−2
using thank you bags as food containers must be use approved containers as food containers in all areas

Base deductions−30 pts

Jan 20

Follow-up InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (1)

−2 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling tiles dirty with spills and dust accumulations must be clean to avoid cross contamination

Base deductions−7 pts

Jan 20

Routine InspectionScore: 67

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
eggs in top shelf inside cooler unit must be at lower level to avoid cross contamination
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty with stagnant water, litter, food debris and soils deposits must be clean to avoid cross contamination cooking equipment dirty must be clean to avoid cross contamination
DAL-10*03 Food products not maintained at 135øF or above−5
hot hold at 128 F food display case must be maintain proper food temperature of 135 f or above to avoid cross contamination warmer at 120 F must be maintain proper temperature of 135 F or above
DAL-11*14 Wash hands after all other activities−5
personnel must be wash hands when change tasks before preparing food or cooking food to avoid cross contamination
DAL-13*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current grease trap ticket
DAL-14*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
all food surfaces dirty at kitchen area all food surfaces must be sanitize during operational hours

Basic (8)

−16 pts

DAL-1*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions 3c sink 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration
DAL-2*22 Handlers-Certificate Not On Site−2
not current food handler cards on site must be have current food handler cards on site
DAL-3*21 RFSM - Not On Site−2
RFSM not on site must be have a RFSM during operational hours
DAL-7*37 Food shall be protected from cross contamination by protecting food containers that are received−2
bread container without lid or clear protection all TCS food must be protected with covers or lids to avoid cross contamination -bread must be in a proper container-
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-9*46 Service Sinks,availability−2
missing hand sink at prep area inside office must be have hand sink in all preparation areas
DAL-12*34 Outer openings:closing holes, gaps−2
gaps on walls back area must be closed all holes or walls to avoid pest harboring
DAL-15*34 Pest control-routine inspections for−2
missing pest control ticket must be have pest control ticket

Base deductions−51 pts

Jan 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
onion 52'f, cheese 55'f
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
set up sanitizer bucket
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs store together with sauces and above lettuce, cheese raw eggs and potatoes store together
DAL-4*10 Clean Sight and Touch−5
provide cleanng for the coolers, prep area

Basic (5)

−10 pts

DAL-5*45Floor, wall, ceiling - Exposed material−2
fix the damaged tiles on the ceiling
DAL-6*21 RFSM - Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, onion
DAL-8*34 Outer openings:closing holes, gaps−2
seal open gaps for the front door
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−30 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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