What is Jimmy's Food Store's health inspection score?

Jimmy's Food Store has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jimmy's Food Store last inspected?

Jimmy's Food Store was last inspected on April 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jimmy's Food Store have?

Jimmy's Food Store has 36 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jimmy's Food Store safe to eat at?

Jimmy's Food Store has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jimmy's Food Store serve?

Jimmy's Food Store serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jimmy's Food Store

Name: Jimmy's Food Store
Address: 4901 BRYAN ST, Dallas, 75206
Rating: 69

4901 BRYAN ST, Dallas

Data may be outdated — inspected 4/26/2023

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0Fair

American•Greenville

Ranked #127 of 462 in GreenvilleBetter than 17% of american restaurants

Stable

6 inspections

Last: Apr 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

36 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

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

4901 BRYAN ST, Dallas, TX 75206

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Violation Timeline

May 2019

1 inspections

5 intermediate

4 basic

May

Aug 2020

1 inspections

3 intermediate

6 basic

Aug 2021

1 inspections

2 intermediate

9 basic

Aug

Feb 2022

1 inspections

1 intermediate

2 basic

Oct 2022

1 inspections

2 basic

Oct

Apr 2023

1 inspections

2 basic

Inspection History

6 records on file

6 Routine

Apr 23

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Clean bottom of cheese cooler
DAL-2*45 Premises shall be maintained in good repair−2
Fix leak at 3CS

Base deductions−4 pts

Oct 22

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk food
DAL-2*45 Premises shall be maintained in good repair−2
Replace light under vent hood and clear/ throwout boxes

Base deductions−4 pts

Feb 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Fix leak at 3CS

Basic (2)

−4 pts

DAL-2*24 Food Labeling- with common name of the food−2
Label squeeze bottles
DAL-3*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer bucket

Base deductions−9 pts

Aug 21

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean RIF and can opener
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical bottles

Basic (9)

−18 pts

DAL-3*32 Maintain in Good Repair−2
Fix broken gaskets
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all coolers
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Have place for employee items.
DAL-6*36 Cloths in-use for wiping between uses stored−2
store wiping cloths not in use in sanitizer buckets
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Boxes in freezer min 6" off ground
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk food
DAL-9*42 Dirty nonfood contact surfaces−2
Clean shelves
DAL-10*45 Premises free of litter−2
Remove unnecessary cardboard.
DAL-11*47 Permit/license posted−2
Display food permit

Base deductions−28 pts

Aug 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*02 Outfitter-Food Temperatures (Cold).−5
vegetables RI cooler front service area air flow blocked with food baskets including air flow lines dirty with food debris must be replace big baskets to small baskets to allow proper food temperatures of 40 F or below
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
cutting pork hams meat in contact with not food surface inside RI cooler unit must be hang off meat pieces to avoid not food contact surfaces and eliminate cross contamination
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units inside kitchen area dirty with food debris, spills and grease accumulations including dirty gaskets with mold and debris must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on meat and food packages prepared on site inside all cooler units must be have date mark all food packages in all areas
DAL-4*39 Equipment in good repair and proper adjustment.−2
front freezer unit broken must be replace or repair to proper condition vegetables temperatures fluctuating at 53 to 67 F must be replace or repair to proper condition
DAL-5*44 Receptacles sufficient capacity−2
drainage receptacle not properly release waste water creating stagnant water on receptacle drain flooring must be properly correcting slab or replace to avoid contamination and pest harboring
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
floors inside WI cooler unit and kitchen floors with cracks and rough surfaces must be replace or repair -sealed floors- to a smooth and easy to clean surfaces
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
body fluid spill kit used must be have a complete body fluid spill kit to avoid cross contamination

Base deductions−27 pts

May 19

Routine InspectionScore: 81

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-3*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 seconds
DAL-5*03 Food products not maintained at 135øF or above−5
sausage 117.1
DAL-7*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-8*14 When to wash hands before donning new gloves−5
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Artichoke 53.0F

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improper stored on equipment
DAL-2*39 Keep utensils handles upright or protected−2
provide scoop with handle 9warning)
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination (warning)
DAL-6*42 Dirty nonfood contact surfaces−2
clean fan vent covers, gaskets & clean floor( behind equipment)

Base deductions−33 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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