What is Mama's Daughter's Diner's health inspection score?

Mama's Daughter's Diner has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mama's Daughter's Diner last inspected?

Mama's Daughter's Diner was last inspected on September 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mama's Daughter's Diner have?

Mama's Daughter's Diner has 78 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mama's Daughter's Diner safe to eat at?

Mama's Daughter's Diner has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mama's Daughter's Diner

Name: Mama's Daughter's Diner
Address: 2014 IRVING BLVD, Dallas, 75207
Rating: 50

2014 IRVING BLVD, Dallas

Data may be outdated — inspected 9/27/2023

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0Fair

Design District

Ranked #316 of 422 in Design District

Improving

10 inspections

Last: Sep 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

33 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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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2014 IRVING BLVD, Dallas, TX 75207

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Violation Timeline

Feb 2020

1 inspections

4 intermediate

5 basic

Feb

Sep 2020

1 inspections

3 intermediate

4 basic

Mar 2021

1 inspections

4 intermediate

3 basic

Mar

Sep 2021

1 inspections

3 intermediate

5 basic

Mar 2022

1 inspections

4 intermediate

4 basic

Mar

May 2022

1 inspections

4 intermediate

4 basic

Dec 2022

1 inspections

5 intermediate

5 basic

Dec

Jan 2023

1 inspections

5 intermediate

4 basic

Feb 2023

1 inspections

3 intermediate

5 basic

Feb

Sep 2023

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED SANITIZER BUCKET W 0PPM SANITIZER ( BAKERY AREA)

Basic (3)

−6 pts

DAL-2*29 Sanitizing solutions, testing devices−2
EXPIRED QUAT TEST STRIPS
DAL-3*36 Cloths in-use for wiping between uses stored−2
OBSERVED WIPING CLOTH IN PREP TABLE - NOT STORED IN RED BUCKET
DAL-4*47 Other Violations−2
OBSERVED CURRENT INSPECTION REPORT NOT POSTED ON FACILITY

Base deductions−11 pts

Feb 23

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to sausage
DAL-4*03 Food products not maintained at 135øF or above−5
Sausage 89'f
DAL-7*10 Clean Sight and Touch−5
Provide cleaning for prep area, RIC, food containers

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Keep towels in sanitizer bucket between use
DAL-3*39 Keep utensils handles upright or protected−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for ham, cheeses in RIF
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers in RIC
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed blood and standing water on the floor in wic

Base deductions−25 pts

Jan 23

Routine InspectionScore: 79

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the WIC, RIC, and prep area
DAL-3*15 Contact RTE Products w/ Bare Hands−5
Observed the employee prep the RTE food with bare hand
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed towel on the fried egg
DAL-7*19 One Inch Air Gap−5
Keep the draining pipe 1 in above the drain
DAL-8*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs store next to tuna

Basic (4)

−8 pts

DAL-1*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-5*42 Nonfood-contact surfaces material−2
No towel allow under the eggs and sandwich
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers in wic
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Provide label and date marking for all foods in the cooler

Base deductions−33 pts

Dec 22

Routine InspectionScore: 78

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs at prep table without time or temp control
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed fried chicken on the towel Observed towel wrapping the eggs
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw eggs
DAL-8*15 Bare hands contact with ready-to-eat foods−5
Observed employee prep food without gloves
DAL-9*10 Clean Sight and Touch−5
Provide cleaning for prep area and wic

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
keep towels in sanitizer bucket between use
DAL-2*35 Hair Restraints effective−2
All employees who working with the food must have hat/hairnet
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor in the kitchen
DAL-7*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the tomato, cheeses, eggs containers

Base deductions−35 pts

May 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
eggs 60'f
DAL-2*15 Contact RTE Products w/ Bare Hands−5
Observed employee making the sandwich with the bare hand
DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
observed lettuce store next to raw eggs spinach store next to raw seafood
DAL-8*10 Clean Sight and Touch−5
Provide cleaning for the wic, all shelves, prep area, food containers , coolers

Basic (4)

−8 pts

DAL-4*32 Can openers-cleanability−2
Provide cleaning for can opener
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the wic
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−28 pts

Mar 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
observed lettuce store next to raw eggs spinach store next to raw seafood
DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the wic, all shelves, prep area, food containers , coolers
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed employee making the sandwich with the bare hand
DAL-5*02 Cold Hold (41øF/45øF or below)−5
eggs 60'f

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the wic
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-7*32 Can openers-cleanability−2
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−28 pts

Sep 21

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw steak store next to green leaf
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for the prep area, coolers, wic, shelves
DAL-8*02 Cold Hold (41øF/45øF or below)−5
cheese: 49'f, ham 49'f

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-6*35 Hair Restraints effective−2
All employees who working with the food must have hat/hairnet
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the entire kitchen's floor s

Base deductions−25 pts

Mar 21

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
mushroom 51'f,
DAL-2*03 Food products not maintained at 135øF or above−5
bean 124'f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above raw meat and next to green bean
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the RIC

Basic (3)

−6 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide cleaning for all the food in wic
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor

Base deductions−26 pts

Sep 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken above raw beef
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 10ppm
DAL-7*12 Gloves Single Use−5

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
chicken
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floor
DAL-6*45 Floor& wall junctures- coved & sealed−2
observed the paint chip for the wall peel out

Base deductions−23 pts

Feb 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed eggs at room temp without temp or time control
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to cooked meat, raw meat above RTE
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the prep area, coolers
DAL-4*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to food

Basic (5)

−10 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all food in coolers
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-8*45Floor, wall, ceiling - Exposed material−2
fix the damaged floor, wall
DAL-9*42 Dirty nonfood contact surfaces−2
no towel allow under the utensil

Base deductions−30 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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