What is Del Norte Bakery #4's health inspection score?

Del Norte Bakery #4 has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Del Norte Bakery #4 last inspected?

Del Norte Bakery #4 was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Del Norte Bakery #4 have?

Del Norte Bakery #4 has 54 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Del Norte Bakery #4 safe to eat at?

Del Norte Bakery #4 has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Del Norte Bakery #4 serve?

Del Norte Bakery #4 serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Del Norte Bakery #4

Name: Del Norte Bakery #4
Address: 3210 FALLS DR, Dallas, 75211
Rating: 31

3210 FALLS DR, Dallas

Data may be outdated — inspected 2/9/2024

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0Poor

Bakery•West Dallas

Ranked #323 of 356 in West DallasBetter than 30% of bakery restaurants

Stable

5 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

26 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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination 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

-69

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-22 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

3210 FALLS DR, Dallas, TX 75211

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Violation Timeline

May 2020

1 inspections

2 intermediate

9 basic

May

Jan 2022

1 inspections

9 basic

Jan 2023

1 inspections

7 basic

Jan

Jan 2024

1 inspections

3 intermediate

12 basic

Feb 2024

1 inspections

1 intermediate

11 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 24

Routine InspectionLatestScore: 81

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
OBSERVED HEAVY GRIME BUILD UP ON DOUGH SLICER, BREAK APART OR INVEST IN NEW ONE THAT CAN BE BROKEN. HEAVY GRIME BUILD UP ON CAN OPENER.

Basic (11)

−22 pts

DAL-2*45 Premises shall be maintained in good repair−2
REPAIR HOLD ON WALLS AND DAMAGED CEILING.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
COVER UP HOLES, CLEAN UP FLOORS. REMOVE HARBORING CONDITIONS
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS, WALLS AND SURFACES OF EQUIPMENT.
DAL-5*32 Damaged Equipment−2
REPAIR DAMAGED COVER OF OVENS
DAL-6*39 Store equipment & utensils in a clean, dry place−2
CLEAN UTENSILS STORE ON SHELVES THAT HAVE GRIME BUILD UP. CLEAN SHELVES TO PREVENT CONTAMINATION.
DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
PROVIDE FOOD LABEL FOR CAKES OR OTHER GOODS THAT ARE PACKAGED AT ESTABLISHMENT
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK FOODS IN WIC
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
GRIME BUILD UP ON CEILING OF WIC. CLEAN.
DAL-10*47 RFSM Certificate - Not Display−2
POST CFM.
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
OBTAIN A BODILY FLUID SPILL KIT.
DAL-12*22 Accredited food handler certificate - 60 days−2
AVAILABLE FOOD HANDLER CARDS EXPIRED ON 09-2023. RENEW WITH IN 10 DAYS.

Base deductions−27 pts

Jan 24

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
HEAVY GRIME BUILD UP ON AND IN DUTCHES DOUGH DIVIDER, CLEAN AND SANITIZE
DAL-2*15 Bare hands contact with ready-to-eat foods−5
OBSERVED BAKERS AND CAKE DECORATORS USING BARE HANDS TO HANDLE BAKED BREADS, USE GLOVE OR UTENSILS
DAL-3*18 Restricted use pesticides−5
OBSERVED ORTHO PESTICIDE IN KITCHEN, REMOVE FROM PREMISES

Basic (12)

−24 pts

DAL-4*21 RFSM - Not On Site−2
NO CFM ONSITE AT TIME OF INSPECTION
DAL-5*22 Accredited food handler certificate - 60 days−2
EMPLOYEES COULD NOT PRODUCE TEXAS FOOD HANDLER CARDS, MUST OBTAIN OR HAVE EASILY ACCESSIBLE
DAL-6*24 Food Labeling- with common name of the food−2
PACKAGED CAKE, FLAN AND CAKE SLICES NOT PROPERLY LABELED
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
MULTIPLE PREPARE FOOD IN RIC AND WIC HAD NO DATE MARKS
DAL-8*29 Food thermometers provided and accessible−2
PROVIDE A FOOD THERMOMETER, ALSO THERMOMETER FOR WIC NOT FUNCTIONING
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS ON FLOOR AND HOLES ON WALL, REMOVE HARBORING CONDITIONS
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PLACE PERSONAL DRINKS AWAY FROM FOOD AND UTENSILS
DAL-11*39 Equipment in good repair and proper adjustment.−2
REPAIR DAMAGED FRONT OF OVEN, HAS EXPOSED WIRES.
DAL-12*42 Dirty nonfood contact surfaces−2
CLEAN ALL FLOORS, WALLS AND CEILING (HEAVY FOOD DEBRIS BUILD UP). CLEAN GLIDES OF DISPLAY BREAD, CLEAN SURFACES OF EQUIPMENT, CLEAN GASKETS OF COLD HOLD EQUIPMENT, REPAIR FALLING CONDENSER UNIT
DAL-13*45 Premises shall be maintained in good repair−2
REPAIR WALLS AND PROVIDE OUTLET COVERS
DAL-14*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS LOCATED IN BACK ROOM
DAL-15*47 Conditions of Permit-in use of food equipment−2
POST

Base deductions−39 pts

Jan 23

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
date mark prepared and opened foods.
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
provide tight seal to exterior back door.
DAL-3*39 Cooking equipment free of encrusted grease−2
grease build up on food equipment
DAL-4*41 Food storage containers, identified with common name of food.−2
label containers(white large containers)
DAL-5*42 Dirty nonfood contact surfaces−2
clean walls(grease/grime build up)
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents.
DAL-7*47 RFSM Certificate - Not Display−2
renew expired RFSM

Base deductions−14 pts

Jan 22

Routine InspectionScore: 88

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide a sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-2*42 Dirty nonfood contact surfaces−2
grime build up on sliding doors of display cases, grime build up on fans of walk in cooler, grime build up on storage shelves. CLEAN.
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed fan with flour and duse build up used to cool bread. clean equipment
DAL-4*39 Keep utensils handles upright or protected−2
handle of sugar scoop touching sugar, maintain hand upright.
DAL-5*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
salsa in reach in cooler and walk in cooler not labeled, label. food removed from original container and placed in new container not date mark. DATE MARK FOOD.
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
salsa containers packaged at establishment not labeled. properly label food.
DAL-7*45 Premises shall be maintained in good repair−2
observed heavily damaged ceiling, repair.
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
observed heavy food debris underneath equipment, clean and remove.
DAL-9*29 Food thermometers provided and accessible−2
no food thermometer available, provide.

Base deductions−18 pts

May 20

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
tamala at 45.2F, salsa at 44.5F. both were placed in working reach in coolers.
DAL-6*18 Restricted use pesticides−5
using home use pesticide HOT SHOT. DO NOT USE HOME USE PESTICIDE, if issues with pest arise call licensed pest control.

Basic (9)

−18 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
trays of bread not covered, placed over dusted fans and pest getting on bread. COVER.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
tamalas missing date mark, salsa missing date mark.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
back exterior door has gaps, letting flies in. SEAL.
DAL-5*39 Equipment in good repair and proper adjustment.−2
ovens have exposed wires due to missing covers, repair.
DAL-7*45 Walls easily cleanable and light in color−2
walls covered with grime and have turned yellow brown. PAINT.
DAL-8*31 Individual, disposable towels−2
Provide paper towels at hand sink.
DAL-9*47 Handwashing signage−2
Provide hand wash sign at service sink that is being use as hand sink.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
HEAVY DUST ACCUMULATION ON WALLS, EQUIPMENT AND FANS THROUGHOUT KITCHEN. CLEAN.
DAL-11*29 Sanitizing solutions, testing devices−2
provide test for sanitizer.

Base deductions−28 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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