What is EL Centro Meat Market's health inspection score?

EL Centro Meat Market 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 EL Centro Meat Market last inspected?

EL Centro Meat Market was last inspected on December 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Centro Meat Market have?

EL Centro Meat Market has 61 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Centro Meat Market safe to eat at?

EL Centro Meat Market 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 EL Centro Meat Market serve?

EL Centro Meat Market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Centro Meat Market

Name: EL Centro Meat Market
Address: 5614 E R L THORNTON FRWY, Dallas, 75223
Rating: 47

5614 E R L THORNTON FRWY, Dallas

Data may be outdated — inspected 12/11/2023

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0Poor

American•East Dallas

Ranked #331 of 424 in East DallasBetter than 22% of american restaurants

Stable

8 inspections

Last: Dec 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

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

-7 pts

Potential hazards • 5 pts each

Basic

-12 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

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5614 E R L THORNTON FRWY, Dallas, TX 75223

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Violation Timeline

Feb 2020

1 inspections

2 intermediate

3 basic

Feb

Oct 2020

1 inspections

5 basic

May 2021

1 inspections

2 intermediate

4 basic

May

Dec 2021

1 inspections

2 intermediate

6 basic

Oct 2022

1 inspections

3 intermediate

10 basic

Oct

Nov 2022

1 inspections

1 intermediate

9 basic

Jun 2023

1 inspections

2 intermediate

5 basic

Jun

Dec 2023

1 inspections

1 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Dec 23

Routine InspectionLatestScore: 86

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
OBSERVED PORK AT 106'F AND 90'F, SHALL BE ABOVE 135'F

Basic (6)

−12 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*29 Food thermometers provided and accessible−2
DAL-6*31 No soap at handsink−2
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
SECURE CEILING TILES

Base deductions−17 pts

Jun 23

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
OBSERVED PORK AT 116'F IN WARMER. MOVE TO OTHER WORKING WARMER.
DAL-2*06 Discard if TCS is in container w/ no date or day−5
DISCARD EXPIRED DELI MEAT FROM REACH IN COOLER

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*29 Sanitizing solutions, testing devices−2
OBTAIN SANITIZER TEST STRIPS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE EATING AND DRINKING IN PREP AREA
DAL-7*25 Curing food obtain variance−2
DRYING PORK WITHOUT A VARIANCE.

Base deductions−20 pts

Nov 22

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
When storing food do not store raw (shelled eggs) on top of ready-to-eat food

Basic (9)

−18 pts

DAL-2*28 Do not exceed manuf. use by date−2
Dispose of any food products that have exceed "sell by" date
DAL-3*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide chlorine test strips to properly test chlorine concentration of sanitizer solution
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard to line shelves
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
Get rid of any harboring conditions in bakery
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Maintain food at least 6 inches of(f) floor
DAL-7*39 Cutting surfaces.−2
Replace any worn cutting boards
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor drains in bakery
DAL-9*45 Premises shall be maintained in good repair−2
Fix hole in ceiling tiles in bakery
DAL-10*47 Handler-Certificate Not on site−2
Keep copies of food handler cards/certificates on site

Base deductions−23 pts

Oct 22

Routine InspectionScore: 78

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-1*07 Packaged food shall be labeled as specified in law−5
Prepackaged bread observed without proper labels.
DAL-5*10 Clean Sight and Touch−5
Food prep area
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Salsa observed at 61 F.

Basic (10)

−20 pts

DAL-13*46 Toilets/urinals shall be provided:minimum number−2
Restroom locked. Must be working properly.
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
beans
DAL-3*45 Premises shall be maintained in good repair−2
Repair damaged weatherstrip at outside doors. Repair water line at 3 comp sink.
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment. Clean wall next to prep table.
DAL-7*47 Other Violations−2
Properly store damaged goods.
DAL-8*32 Equipment and Utensils Durability and Strength−2
Do not store ingredients in single service containers.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC.
DAL-11*21 RFSM - Not On Site−2
DAL-12*22 Accredited food handler certificate - 60 days−2

Base deductions−35 pts

Dec 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*11 Distressed merchandise, segregation and location−5
DAL-2*18 Toxic items storage adjacent to food/utensils−5

Basic (6)

−12 pts

DAL-3*32 Approved Food Contact Equip.−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*38 Thawing. under running water criteria−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−22 pts

May 21

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-2*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Equipment reassembled - protect food contact surf.−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−18 pts

Oct 20

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*29 Food thermometers--small diameter probe−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−10 pts

Feb 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*10 A chemical sanitizer used: contact times criteria−5

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−16 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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