What is Fsk Food Mart's health inspection score?

Fsk Food Mart has a SafeDine safety score of 28 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fsk Food Mart last inspected?

Fsk Food Mart was last inspected on September 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fsk Food Mart have?

Fsk Food Mart has 101 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fsk Food Mart safe to eat at?

Fsk Food Mart has a safety score of 28/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fsk Food Mart

Name: Fsk Food Mart
Address: 10969 N STEMMONS FRWY, Dallas, 75220
Rating: 28

10969 N STEMMONS FRWY, Dallas

Data may be outdated — inspected 9/21/2023

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0Poor

Northwest Dallas

Ranked #382 of 430 in Northwest Dallas

Stable

9 inspections

Last: Sep 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

25x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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10969 N STEMMONS FRWY, Dallas, TX 75220

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

5 basic

Nov

May 2019

1 inspections

4 intermediate

10 basic

Jun 2019

1 inspections

7 basic

Jun

May 2020

1 inspections

3 intermediate

6 basic

May 2021

1 inspections

1 intermediate

11 basic

May

Jun 2022

1 inspections

3 intermediate

11 basic

Aug 2022

1 inspections

3 intermediate

8 basic

Aug

Aug 2023

1 inspections

3 intermediate

12 basic

Sep 2023

1 inspections

2 intermediate

9 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*20 Grease Trap Tickets−5
grease trap ticket needs to be serviced or show date of service
DAL-9*19 One Inch Air Gap−5
Plumbing gap needs a 1 inch gap

Basic (9)

−18 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
Grease buildup on equipment needs cleaning
DAL-2*21 RFSM - Not On Site−2
RFSM not on s site
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label container with name
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date needs to be on label for sweets in RIC
DAL-5*46 Covered waste receptacle for women's restroom−2
Open container in womans restroom needs to be covered / RR mens needs a sign to " wash hands"
DAL-7*47 Permit/license posted−2
Previous report needs to be posted or available for customers
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
Back door needs to be sealed or no gaps
DAL-10*26 Consumer Advisory Disclosure---asterisking−2
Post a Allergy sign in case of Milk, cheese, peanut - Allergy Sign
DAL-11*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2

Base deductions−28 pts

Aug 23

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
Toxic chemical sighted next to thawing box of meat under sink
DAL-12*14 When to wash hands−5
Food handler not using soap during washing
DAL-14*03 Food products not maintained at 135øF or above−5
Beef temped food at 103F, needs to be warmed to 135F or higher

Basic (12)

−24 pts

DAL-1*31 Individual, disposable towels−2
No proper towels at wash sink. Needs to be supplied .
DAL-3*21 RFSM - Not On Site−2
No RFSM on site during inspection
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*46 Covered waste receptacle for women's restroom−2
RR woman needs a closed receptacle
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
No food on floor, needs to be 6 inches above ground in WIC
DAL-7*47 Permit/license posted−2
Food permit needs to posted at all times
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
walls, floors , WIC needs cleaning widespread
DAL-9*29 Sanitizing solutions, testing devices−2
needs to provide test strips for ppm
DAL-10*45 Physical Facilities Premises-absorbent materials on floors−2
Cardboard on floor as mat needs to be changed. Mop needs to be stored upright; Remove any unnecessary articles.
DAL-11*43 Ventilation systems:no public health hazard−2
Vent hood needs cleaning inside from grease
DAL-13*39 Equipment-doors, seal hinges adjusted/intact−2
Seals on WIC needs repair; to go cups need to be off the ground
DAL-15*40 Reuse of single service articles−2
Aluminum trays should not be reused for hot holding foods, instead use stainless steel

Base deductions−39 pts

Aug 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD PRODUCTS , NAKED JUICE 7-5-22. COS.
DAL-3*19 One Inch Air Gap−5
KITCHEN SINK
DAL-4*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY.

Basic (8)

−16 pts

DAL-1*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
KEEP ALL KITCHEN FOOD STORED IN WALK IN COOLER 6 INCHES OFF THE FLOOR, i.e. ONION
DAL-5*34 Pest Control−2
OBSERVED FLIES FROM KITCHEN..
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE ALL MISSING CEILING TILES FROM STORAGE ROOM.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DO NOT USE TOWEL AS FOOD LINER, USE TRAYS
DAL-9*47 Conditions of Permit-in use of food equipment−2
DAL-10*21 RFSM - Not On Site−2
ONE DALLAS MANAGER MUST BE ON SITE.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR, RESTROOMS, FLOOR OF WALK IN COOLER.

Base deductions−31 pts

Jun 22

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Remove all expired food from establishment. Observed expired food in WIC (06-15-2022)
DAL-2*10 Clean Sight and Touch−5
Clean inside ice machine (mold), microwave (top)
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Store toxic chemicals away from food product. Bleach next to red wine vinegar

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
Provide RFSM on site
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAte mark TCS food product for no more than 7 days (flan 07-12-2022)
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in all coolers
DAL-7*31 No soap at handsink−2
Provide soap at all hand wash sinks
DAL-8*34 Outer openings:closing holes, gaps−2
Gap at back door. Observed flies in kitchen
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drink in RIC on top of food product
DAL-10*40 Reuse of single service articles−2
Do not reuse single use article for other food product. Green salsa in sour cream container
DAL-11*41 Food storage containers, identified with common name of food.−2
Label bulk food product
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls, floors in kitchen, WIC, and restroom
DAL-13*45 Premises shall be maintained in good repair−2
Repair gasket in RICs
DAL-14*47 Other Violations−2
Post 'employees must wash hands' sign & 'inspection report available' sign

Base deductions−37 pts

May 21

Routine InspectionScore: 80

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-5*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY, SANITIZE IT WITH SANITIZER AT ALL TIMES.

Basic (11)

−22 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING ALLOWED IN FOOD PREP. AREA, OBSERVED EMPLOYEE WATER ON FOOD PREP. TABLE.
DAL-2*32 Approved Food Contact Equip.−2
DO NOT USE TOWEL AS FOOD LINER, USE BAKING PAPER OR FOIL.
DAL-3*46 Covered waste receptacle for women's restroom−2
DAL-4*21 RFSM - Not On Site−2
FINAL NOTICE! For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR AND FANS OF WALK IN COOLER AND STORAGE AREAS.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
TO ALL COOLERS AND WARMER.
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-9*27 Cooling method, criteria - rapid cooling equipment−2
USE ICE BATH METHOD TO COOL HOT FOOD RAPIDLY .
DAL-10*31 Individual, disposable towels−2
TO KITCHEN HAN SINK.
DAL-11*45 Premises shall be maintained in good repair−2
REPLACE ALL MISSING CEILING TILES AND KEEP CEILING CLOSED AT ALL TIMES.
DAL-12*47 Handler-Certificate Not on site−2
KEEP CURRENT FOOD HANDLERS CERTIFICATES ON SITE.

Base deductions−27 pts

May 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
AND PEST RECORD
DAL-3*18 Toxic items stored above food/utensils−5
STORAGE SHELF
DAL-5*10 Clean Sight and Touch−5
SODA NOZZLES

Basic (6)

−12 pts

DAL-2*45 Premises shall be maintained in good repair−2
REPAIR KITCHEN HAND SINK COLD WATER FAUCET
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. QREA
DAL-6*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
AND WARMER
DAL-9*31 No soap at handsink−2

Base deductions−27 pts

Jun 19

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Walk in refrigerator
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*47 RFSM Certificate - Not Display−2
DAL-6*41 Food Labeling - Bulk food for self dispensing−2
Single service dispensers missing dust gaurds
DAL-7*42 Nonfood-contact surfaces material−2
Foil lined surfaces

Base deductions−14 pts

May 19

Routine InspectionScore: 75

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Refried beans held on a bottom shelf of a cart at 59.8 degrees Cut tomatoes held at 44.5 degrees - top of the point of usage refrigerator
DAL-4*20 Grease Trap Tickets−5
DAL-11*01 Cooling -- within 2 hours, 135-70øF−5
Five gallon container of barbacoca cooling on the ocunter at 108.3 degrees without a source of refrigeration
DAL-13*03 Food products not maintained at 135øF or above−5
Refried beans held on the counter at 121.7 degrees

Basic (10)

−20 pts

DAL-2*39 Utensils, single serve items 6 inches off - floor−2
DAL-3*45 Ceiling easily cleanable and light in color−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*42 Nonfood-contact surfaces material−2
Foiled lined surfaces
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-10*43 Light - 50 foot : Food and utensils area−2
DAL-12*33 Warewashing sinks and drain boards, self-draining.−2
DAL-14*47 RFSM Certificate - Not Display−2

Base deductions−40 pts

Nov 18

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cooked beans held on the counter and under the counter at 73.6 degrees Shredded lettuce held without refrigeration
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chrizio stored over ready to eat food products
DAL-8*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Need date marking on foods held in the walk in refrigerator
DAL-3*33 Warewashing sinks and drain boards, self-draining.−2
DAL-5*31 Handwashing lavatory - accessible−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−25 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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