What is Davis Food Mart Valero's health inspection score?

Davis Food Mart Valero has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Davis Food Mart Valero last inspected?

Davis Food Mart Valero was last inspected on May 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Davis Food Mart Valero have?

Davis Food Mart Valero has 49 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Davis Food Mart Valero safe to eat at?

Davis Food Mart Valero has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Davis Food Mart Valero serve?

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

Official Health Record

Davis Food Mart Valero

Name: Davis Food Mart Valero
Address: 6011 W DAVIS ST, Dallas, 75211
Rating: 35

6011 W DAVIS ST, Dallas

Data may be outdated — inspected 5/3/2023

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0Poor

American•West Dallas

Ranked #315 of 356 in West DallasBetter than 17% of american restaurants

Stable

5 inspections

Last: May 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

36 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

+3 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

6011 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

7 basic

Feb

Apr 2020

1 inspections

1 intermediate

4 basic

Jul 2021

1 inspections

2 intermediate

10 basic

Jul

Jul 2022

1 inspections

3 intermediate

8 basic

May 2023

1 inspections

2 intermediate

9 basic

May

Inspection History

5 records on file

5 Routine

May 23

Routine InspectionLatestScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed eggs at 90 F>must be at 135 F or above
DAL-2*19 Water & Plumbing in good repair- per code−5
Fix major leak at 3-Compartment sink in kitchen

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
No food manager on site
DAL-4*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-5*24 Food Labeling- with common name of the food−2
Label agua fresca dispenser with names/flavors
DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Inadequate date marking on food
DAL-7*32 Equipment and Utensils Durability and Strength−2
Do not line aluminum foil on tables/equipment
DAL-8*34 Pest control-routine inspections for−2
Flies observed throughout establishment
DAL-9*39 Equipment in good repair and proper adjustment.−2
Fix gaskets for reach-in cooler in kitchen
DAL-10*42 Dirty nonfood contact surfaces−2
Clean interiors of reach-in coolers
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken floor tiles around floor drain by steam stable

Base deductions−28 pts

Jul 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Various food found at 52 F or above
DAL-2*03 Food products not maintained at 135øF or above−5
Meatballs and eggs found below temperature, observed at 110 F,
DAL-3*14 Wash hands after all other activities−5
When changing tasks must change gloves and wash hands

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
Must have RFSM on site when kitchen is in use/food is being prepared
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Must properly date mark food kept for more than 24 hrs
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in freezers and ensure they are easily accessible and readable
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Ensure to fix emergency door of gaps at the bottom
DAL-8*39 Store all equipment & utensil covered or inverted−2
Invert disposable containers and other equipment to avoid contamination
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors of spilt grease
DAL-10*45Physical Facilities−2
Fix holes/missing tiles in kitchen along wall
DAL-11*47 OTHER VIOLATIONS−2
Post hand washing signs in restrooms and inspection report available sign

Base deductions−31 pts

Jul 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty outside and inside with grease, spills soils accumulations and food debris must be clean and sanitize to avoid cross contamination
DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers in all areas must be have date marks on food containers in all areas
DAL-2*24 Food Labeling- with common name of the food−2
missing food labels in food containers in all areas must be have food labels to identify food description
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination
DAL-5*47 Handler-Certificate Not on site−2
expired food handler cards on site must be have current food handler cards on site
DAL-7*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils, drippings and grease accumulations must be clean to avoid cross contamination
DAL-8*29 Sanitizing solutions, testing devices−2
missing set up 3c sink and sanitizer buckets must be at 50 ppm at 3c sink chlorine concentration 100 pp at sanitizer bucket chlorine concentration
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and vent hood area with grease spills, food debris and soils accumulations must be clean to avoid cross contamination walls dirty with drippings and spills must be clean to avoid cross contamination
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
missing covers or lids for food containers must be have covers or lids to protected food for cross contamination
DAL-11* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certificate on site must be have current FSM registered with the city
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level must be at 6 inches out the floor level

Base deductions−30 pts

Apr 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw meat and eggs stored above RTE food.

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*39 Store all equipment & utensil covered or inverted−2
tableware
DAL-5*47 Handwashing signage−2

Base deductions−13 pts

Feb 19

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover/lid for all food containers
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to the cooked food and above the lettuce
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the prep area, coolers, and all food containers

Basic (7)

−14 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*31 Individual, disposable towels−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
all drinks must above floor 6 ins
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor
DAL-10*45Floor, wall, ceiling - Exposed material−2
fix the broken base board

Base deductions−29 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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