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

Mama's Daughter's Diner has a SafeDine safety score of 59 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 November 4, 2022. 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 109 total violations across 1 inspection 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 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mama's Daughter's Diner serve?

Mama's Daughter's Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mama's Daughter's Diner

Name: Mama's Daughter's Diner
Address: 2610 ROYAL LN, Dallas, 75229
Rating: 59

2610 ROYAL LN, Dallas

Data may be outdated — inspected 11/4/2022

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0Fair

American•North Dallas

Ranked #279 of 566 in North DallasBetter than 22% of american restaurants

Unknown

10 inspections

Last: Nov 4, 2022

low confidence

Directions Order

Inspections

Clean Rate

10.9

Avg Violations

44 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

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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2610 ROYAL LN, Dallas, TX 75229

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Violation Timeline

Mar 2019

2 inspections

8 intermediate

13 basic

Mar

Jul 2019

1 inspections

2 intermediate

7 basic

Feb 2020

1 inspections

2 intermediate

10 basic

Feb

Aug 2020

1 inspections

2 intermediate

9 basic

Mar 2021

1 inspections

3 intermediate

11 basic

Mar

Apr 2021

1 inspections

2 intermediate

9 basic

Oct 2021

1 inspections

2 intermediate

8 basic

Oct

Mar 2022

1 inspections

3 intermediate

8 basic

Nov 2022

1 inspections

2 intermediate

8 basic

Nov

Inspection History

10 records on file

9 Routine1 Follow-up

Nov 22

Routine InspectionLatestScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-9*10 Clean Sight and Touch−5

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*43 Light bulbs, light shields provided−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*34 Pest Control−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−26 pts

Mar 22

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN CAN OPENER.
DAL-5*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING SODA MACHINE COMPRESSOR AND DIRTY ANY WATER DIRECTLY TO THE FLOOR DRAIN.
DAL-10*02 Cold Hold (41øF/45øF or below)−5
DICED HAM 45'F, DICE TURKEY 47'F. MAINTAIN ALL COLD FOOD AT 41 'F OR LOWER AT ALL TIMES. KEEP SANDWICH LID CLOSED WHEN IT IS NOT USE.

Basic (8)

−16 pts

DAL-2*39 Cloth napkins shall be laundered between each use−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
OBSERVED FOOD TRAYS STORED ON THE FLOOR OF DRY STORAGE AREA.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-6*24 Food Labeling- with common name of the food−2
FOOD CONTAINERS .
DAL-7*45 Premises shall be maintained in good repair−2
REPAINT WALL AND CEILING OF WALK IN COOLER.
DAL-8*43 Light bulbs, light shields provided−2
PROVIDE LIGHT SHIELDS TO THE LIGHTS ABOVE MIXER, BEVERAGE STATION, AND DRY STORAGE AREAS.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
i.e. FLOOR OF TRASH. AREA BEHIND COOKING EQUIPMENTS, WALLS OF FOOD DEBRIS AND STAINS, DUSTY VENT HOOD FILTERS AND CEILING/VENTS.
DAL-11*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−31 pts

Oct 21

Routine InspectionScore: 86

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
DAL-8*10 A chemical sanitizer used: contact times criteria−5

Basic (8)

−16 pts

DAL-2*43 Light bulbs, light shields provided−2
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*34 Pest Control−2
DAL-9*47 Permit/license posted−2
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−26 pts

Apr 21

Follow-up InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
EGG 53'F, HAM 47'F
DAL-9*10 Clean Sight and Touch−5
CLEAN INTERIOR OF COOLERS

Basic (9)

−18 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-4*31 No soap at handsink−2
WAIT STATION
DAL-5*45 Premises shall be maintained in good repair−2
1) MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR 2) SEAL ALL OPENING FROM WALLS AND REPLACE ALL MISSING COVE MOLDING 3) REPAIR BROKEN AC WATER PIPE BY STOVE
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN STORAGE SHELVES, FOOD DEBRIS AND TRASH FROM AREA BEHIND/ BELOW EQUIPMENT, i.e STOVE , DEEP FRYERS. LIGHTS
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
SEAL ALL GAPS AND HOLES FROM BACK DOOR AND WALS
DAL-8*43 Light bulbs, light shields provided−2
REPLACE ALL MISSING LIGHT SHIELD AND END CAPS
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREAS ALLWOED, OBSERVED EMPLOYEES' DRINK STORED NEAR FOOD / EQUIPEMTN.
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE

Base deductions−28 pts

Mar 21

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW CHICKEN ABOVE BEEF.
DAL-9*18 Rodent bait stations−5
DAL-14*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN WIPING CLOTHES SANITIZER BUCKET AT 100 PPM FOR CHLORINE, OR Q.A. AT 200 PPM, TESTED AT 0 PPM.

Basic (11)

−22 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of most recent establishment inspection report is available upon request."
DAL-2*24 Food Labeling- with common name of the food−2
FLOUR CONTINERS???
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE
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*43 Light bulbs, light shields provided−2
REPLACE ALL MISSING LIGHT SHIELD AND END CAPS
DAL-8*34 Pest Control−2
OBSERVED RODENT DROPPING FROM DISHWASHING ROOM.
DAL-10*45 Premises shall be maintained in good repair−2
MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR TILES.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DEEP FRYER, FLOOR AREA BEHIND OVEN AND STOVE, DUSTY AIR VENTS AND CEILING, CLOSE ALL OPENED ELECTRICAL WIRES BOX, CLEAN STORAGE SHELVES, DISHWASHING MACHINE, CLEAN FLOOR OF FOOD DEBRIS ESPECIALLY BETWEEN GAP OF FLOOR TILES
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE TO EMPLOYEES AT ALL TIIMES.
DAL-13*31 No soap at handsink−2
HAND SINK NEXT TO MIXER

Base deductions−37 pts

Aug 20

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
SAUSAGE PATTIES 130'F
DAL-6*10 Clean Sight and Touch−5
CLEAN REACH IN COOLERS OF FOOD DEBRIS, CAN OPENER

Basic (9)

−18 pts

DAL-1*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-2*46 Covered waste receptacle for women's restroom−2
DAL-4*45 Premises shall be maintained in good repair−2
CHECK LWATER EAK FROM CEILING
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY WALLS, CEILING , FROM WALK IN COOLER / FREEZER
DAL-7*43 Light bulbs, light shields provided−2
KITCHEN
DAL-8*31 Handwashing lavatory - accessible−2
KEEP MIXER AREA HAND SINK IN WORKING CONDITION WITH SOAP AND PAPER TOWEL.
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*21 RFSM - Not On Site−2
NOT ON SITE
DAL-11*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
KEEP FOOD HANDLER CERTIFICATES ON SITE

Base deductions−28 pts

Feb 20

Routine InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN REACH IN COOLERS OF FOOD DEBRIS
DAL-10*03 Food products not maintained at 135øF or above−5
FRIED CHICKEN 120'F

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
FEMALE KITCHEN EMPLOYEE
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY WALLS, CEILING , LIGHTS FROM KITCHEN AND WALK IN COOLER / FREEZER. DEICE WALK IN FREEZER FLOOR
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*45 Floor& wall junctures- coved & sealed−2
CLOSE ANY OPENING FROM WALLS AND CEILING. REPLACE ALL LOOSE TILES FROM FLOOR
DAL-6*43 Light bulbs, light shields provided−2
ALL LIGHTS FROM KITCHEN
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER
DAL-8*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-9*41 Food storage containers, identified with common name of food.−2
LABEL ALL FOOD CONTAINERS
DAL-11*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-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−30 pts

Jul 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
UNLABELED CHEMICAL SPRAY BOTTLES IN DISH WASHER AREA
DAL-2*10 Clean Sight and Touch−5
EXCESS WATER ON THE BOTTOM OF THE REACH IN COOLER ( GRILL AREA )

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
UNLABELED BULK FOOD INGREDIENT CONTAINERS
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )
DAL-5*31 No soap at handsink−2
BACK HAND SINK ( NEAR THE LARGE MIXER ) NOT LOADED WITH SOAP
DAL-6*36 Cloths in-use for wiping between uses stored−2
SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
DUSTY INTAKE VENT
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
EXCESS WATER ON THE FLOOR OF THE WALK IN COOLER
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
ICE SCOOP RESTING INSIDE THE ICE BIN

Base deductions−24 pts

Mar 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored cooked salsa
DAL-3*10 Clean Sight and Touch−5
Can opener
DAL-4*20 Grease Trap Tickets−5
03-05-19 LES
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Pie case temperature at 44.5 degrees Cole slaw at 54.5 degrees

Basic (5)

−10 pts

DAL-2*40 Reuse of single service articles−2
DAL-5*31 Individual, disposable towels−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*45 Attachments to walls and ceilings shall be easily cleanable−2
Vents stuffed with rags
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−30 pts

Mar 19

Routine InspectionScore: 75

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Cooling Time controlled for safety foods with in 6 hours Beef at 43.6 degrees Beef stew at 43.1 degrees
DAL-5*18 Toxic items stored above food/utensils−5
Sterno stored over toothpicks
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw cracked shell eggs stored over ready to eat blue dressing
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
Tuna held for more than 7 days

Basic (8)

−16 pts

DAL-1*42 Nonfood-contact surfaces material−2
Rock leg for the stove
DAL-2*43 Heating/ventilation: designed and installed−2
Heating equipment non enclosed with holes in the ceiling
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Single service cup used as a food scoop
DAL-6*31 Handwashing lavatory - accessible−2
Hand next to the oven
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Bakery hand sink missing waste water plumbling
DAL-11*21 RFSM - Not On Site−2
DAL-12*33 Warewashing sinks and drain boards, self-draining.−2
Two drain boards needed

Base deductions−36 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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