What is Market Diner's health inspection score?

Market Diner has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Market Diner last inspected?

Market Diner was last inspected on May 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Market Diner have?

Market Diner has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Market Diner safe to eat at?

Market Diner has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Market Diner serve?

Market Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Market Diner

Name: Market Diner
Address: 4434 HARRY HINES BLVD, Dallas, 75219
Rating: 55

4434 HARRY HINES BLVD, Dallas

Data may be outdated — inspected 5/25/2023

▲Improving

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0Fair

American•Oak Lawn

Ranked #218 of 311 in Oak LawnBetter than 22% of american restaurants

Improving

9 inspections

Last: May 25, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+19 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

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4434 HARRY HINES BLVD, Dallas, TX 75219

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Violation Timeline

Mar 2019

1 inspections

6 basic

Mar

Sep 2019

1 inspections

1 intermediate

2 basic

Mar 2020

1 inspections

6 intermediate

2 basic

Mar

Aug 2020

1 inspections

4 intermediate

3 basic

Mar 2021

1 inspections

2 intermediate

4 basic

Mar

Sep 2021

1 inspections

4 intermediate

4 basic

Mar 2022

1 inspections

4 intermediate

4 basic

Mar

Nov 2022

1 inspections

4 intermediate

5 basic

May 2023

1 inspections

1 intermediate

3 basic

May

Inspection History

9 records on file

9 Routine

May 23

Routine InspectionLatestScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
observed employee use bare hands to make sandwich

Basic (3)

−6 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
store personal drinks in a designated location
DAL-3*39 Keep utensils handles upright or protected−2
ice scoop observed on top of ice.
DAL-4*45 Store maintenance equipment in orderly manner−2
clean and organize storage area/ ice machine

Base deductions−11 pts

Nov 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*19 Backflow prevention device - air gap−5
Keep all draining pipes above drain 1 inch for backflow prevention
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next o raw beef
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for the coolers
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
ham exp 2/27

Basic (5)

−10 pts

DAL-2*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board and on the cutting board
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers ( sausages, vegetable containers, chicken )
DAL-5*36 Cloths in-use for wiping between uses stored−2
Keep all towels in sanitizer bucket between use
DAL-8*31 Handwashing lavatory - used for other purpose−2
Observed utensils in the hand sink
DAL-9*32 Can openers-cleanability−2
Provide cleaning for can opener

Base deductions−30 pts

Mar 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
Cole slaw 47'f
DAL-2*10 Clean Sight and Touch−5
Provide cleaning for the cooler and freezer
DAL-7*08 Cooked TCS foods received at 135øF or less−5
green bean 123'f
DAL-8*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
observed raw catfish, raw eggs store next to green bean observed raw eggs above strawberry

Basic (4)

−8 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the green bean container
DAL-5*32 Can openers-cleanability−2
Provide cleaning for can opener
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for the green bean container

Base deductions−28 pts

Sep 21

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to the cooked chicken raw fish, eggs store next to butter
DAL-6*15 Contact RTE Products w/ Bare Hands−5
observed employee making waffle with his bare hand
DAL-7*10 Clean Sight and Touch−5
provide cleaning for the wic, coolers, gasket
DAL-8*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food container in wic
DAL-4*32 Damaged Equipment−2
observed leaking in the cooler
DAL-5*31 Handwashing lavatory - used for other purpose−2
observed equipment in the hand sink

Base deductions−28 pts

Mar 21

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed ham and raw meat store together turkey store next to raw meat
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the cooler, freezer

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
observed equipments in the hand sink
DAL-4*32 Damaged Equipment−2
observed leaking in the cooler
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*42 Nonfood-contact surfaces material−2
no towel allow under the food container, cutting board

Base deductions−18 pts

Aug 20

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the prep area
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw egg, fish store together with ham
DAL-3*06 Discard TCS if date marked exceeds temp & time−5
banana bread exp 8/5/20
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
observed towel in food containers

Basic (3)

−6 pts

DAL-5*31 Individual, disposable towels−2
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*42 Nonfood-contact surfaces material−2
no towel allow under the food containers

Base deductions−26 pts

Mar 20

Routine InspectionScore: 80

6 Med2 Basic

8 total

66/100inspection score

−34 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ham 49'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to pasta
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
10 ppm chlorine
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*15 Contact RTE Products w/ Bare Hands−5
bacon
DAL-6*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to oil box

Basic (2)

−4 pts

DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the food containers

Base deductions−34 pts

Sep 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
leaking pipe under the sink

Basic (2)

−4 pts

DAL-1*35 Hair Restraints effective−2
beard guards needed
DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was measured at 52 degrees F; ice was immediately placed on the foods that were still at the recommended temperature to ensure food safety;

Base deductions−9 pts

Mar 19

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*47 Other Violations−2
DAL-3*32 Maintain in Good Repair−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−12 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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