What is Komart Market Place Deli/food Court's health inspection score?

Komart Market Place Deli/food Court has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Komart Market Place Deli/food Court last inspected?

Komart Market Place Deli/food Court was last inspected on September 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Komart Market Place Deli/food Court have?

Komart Market Place Deli/food Court has 72 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Komart Market Place Deli/food Court safe to eat at?

Komart Market Place Deli/food Court has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Komart Market Place Deli/food Court

Name: Komart Market Place Deli/food Court
Address: 2240 ROYAL LN #306, Dallas, 75229
Rating: 43

2240 ROYAL LN #306, Dallas

Data may be outdated — inspected 9/13/2023

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0Poor

North Dallas

Ranked #449 of 566 in North Dallas

Stable

10 inspections

Last: Sep 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

31 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-9 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

2240 ROYAL LN #306, Dallas, TX 75229

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

2 basic

Jan

Jun 2019

1 inspections

2 intermediate

8 basic

Jan 2020

1 inspections

1 intermediate

4 basic

Jan

Jul 2020

1 inspections

2 intermediate

6 basic

Jan 2021

1 inspections

4 intermediate

6 basic

Jan

Jul 2021

1 inspections

3 intermediate

7 basic

Feb 2022

1 inspections

2 intermediate

4 basic

Feb

Aug 2022

1 inspections

1 intermediate

4 basic

Mar 2023

1 inspections

4 intermediate

4 basic

Mar

Sep 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.
DAL-3*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
LABELS ARE MISSING FROM FEW ITEMS.

Basic (5)

−10 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIFE IN THE GAP BETWEEN TABLE AND COOLER.
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED FOOD PRODUCTS.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN
DAL-7*45 Lockers to be used to store personal items−2
STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

Base deductions−20 pts

Mar 23

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items used according to law−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 200 PPM
DAL-5*19 One Inch Air Gap−5
TO TWO COMPARTMENT SINK DRAIN PIPE.
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PLEASE PROVIDE TIME LABEL ON EACH PACKAGE .
DAL-7*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR 5 SECONDS.

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE .
DAL-4*38 Thawing. under running water criteria - water velocity−2
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE.
DAL-8*45 Lockers to be used to store personal items−2
STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

Base deductions−28 pts

Aug 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
EGG PATTIES 46'F, FISH CAKE 45'F

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS AND REMOVE PLASTIC FROM INSIDE OF COOLER
DAL-4*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−13 pts

Feb 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*19 One Inch Air Gap−5
TO TWO COMPARTMENT SINK DRAIN PIPE.
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE TIME LABEL.

Basic (4)

−8 pts

DAL-2*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN" A copy of the most recent establishment inspection report is available upon request ."
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE .

Base deductions−18 pts

Jul 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*18 Medicines labeled and stored properly−5
STORE ALL MEDICATION AWAY FROM FOOD PREP. AREA.
DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
WARNING! PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
DAL-6*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP TO THE DRAIN PIPE OF TWO COMPARTMENT SINK

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEE'S BEVERAGE ON FOOD PREP. ATBLE
DAL-3*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-5*45 First Aid−2
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
TO PREPACKAGED FOOD PRODUCTS.
DAL-10*47 Other Violations−2
1) RELOCATE TWO COMPARTMENT SINK PIPE FROM WALK WAY 2) CLEAN YOUR GREASE TRAP EVERY 90 DAYS.

Base deductions−29 pts

Jan 21

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-4*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER (CHLORINE) AT 50 PPM, TESTED AT 200 PPM
DAL-5*19 One Inch Air Gap−5
TO TWO COMPARTMENT SINK
DAL-6*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED BUCKETS WITH DETERGENT ONLY.
DAL-7*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

Basic (6)

−12 pts

DAL-1*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-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
KEEP ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD AND EQUIPMENT.
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-8*26 Advisory-"consuming raw or undercooked#" text−2
FOR RAW SUSHI PRODUCTS
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST A SIGN "A copy of the most recent establishment inspection report is available upon request.*
DAL-10*45 First Aid−2

Base deductions−32 pts

Jul 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
SEAWEED SOUP 48'F,
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS--SEAWEED SOUP
DAL-3*45 First Aid−2
DAL-5*47 Handwashing signage−2
DAL-6*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Jan 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*19 Backflow prevention device - air gap−5
PROVIDE AIR GAP TO FAUCET WHERE HOSE IS CONNECTED

Basic (4)

−8 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-2*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-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*45 First Aid−2

Base deductions−13 pts

Jun 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures for hot food on table
DAL-7*14 When to wash hands before donning new gloves−5
observed employee put gloves on without washing hands

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean coolers inside, display case
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
keep utensils 6 inches off floor
DAL-4*22 Handlers-Certificate Not On Site−2
provide
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS for 7 days only
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food on floor store food 6 inches off floor
DAL-8*23 Water, Plumbing,& Waste Water - Pressure−2
hot water pressure too low
DAL-9*47 Handwashing signage−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink

Base deductions−26 pts

Jan 19

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Bone soup held at 93.0 without a heat source Soup held at 104.1 degrees Soup at 92.5 degrees Hot box foods at 96.3 degrres

Basic (2)

−4 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*42 Dirty nonfood contact surfaces−2
Foil lined surfaces

Base deductions−9 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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