What is Meat Point's health inspection score?

Meat Point has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Meat Point last inspected?

Meat Point was last inspected on February 15, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Meat Point have?

Meat Point has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Meat Point safe to eat at?

Meat Point has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Meat Point

Name: Meat Point
Address: 7114 CAMPBELL RD #102, Dallas, 75248
Rating: 33

7114 CAMPBELL RD #102, Dallas

Data may be outdated — inspected 2/15/2024

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0Poor

Far North Dallas

Ranked #400 of 441 in Far North Dallas

Declining

10 inspections

Last: Feb 15, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

26 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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-14 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

7114 CAMPBELL RD #102, Dallas, TX 75248

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

6 basic

Mar

Sep 2019

1 inspections

1 intermediate

6 basic

Mar 2020

1 inspections

1 intermediate

7 basic

Mar

Oct 2020

1 inspections

1 intermediate

7 basic

Mar 2021

1 inspections

2 intermediate

7 basic

Mar

Sep 2021

1 inspections

1 intermediate

4 basic

Mar 2022

1 inspections

3 intermediate

5 basic

Mar

Dec 2022

1 inspections

2 intermediate

1 basic

Aug 2023

1 inspections

2 intermediate

7 basic

Aug

Feb 2024

1 inspections

4 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 78

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain food at or below 41 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meats above cooked foods
DAL-3*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Sanitize food contact surfaces after cleaning
DAL-11*20 Grease Trap Tickets−5
Provide Grease Trap cleaning every 3 months

Basic (7)

−14 pts

DAL-4*29 Food thermometers provided and accessible−2
Provide food thermometers
DAL-5*31 Individual, disposable towels−2
Provide paper towels at all hand sinks
DAL-6*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film on freezers and vent hood Do not use foil to line shelves
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal drinks with food in prep areas
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floors in WIC
DAL-9*39 Equipment in good repair and proper adjustment.−2
Repair hot water at serving station hand sink. Repair damaged/broken equipment floors/lids.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean wall behind knife storage, right side of vent hood exterior Clean A/C vent s in kitchen and shelves

Base deductions−34 pts

Aug 23

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked foods properly to avoid contamination
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine

Basic (7)

−14 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all coolers and freezers
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
DO not use foil a liner
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed heavy build up of ice on food packages in WIF
DAL-6*39 Keep utensils handles upright or protected−2
Do not store ice scoop handle in ice
DAL-7*42 Dirty nonfood contact surfaces−2
Clean behind equipment
DAL-8*43 Light bulbs, light shields provided−2
Clean/replace light over grill Put up light shield
DAL-9*47 Handwashing signage−2
Provide hand wash sign at all hand sinks

Base deductions−24 pts

Dec 22

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * pickles 48* eggplant 49* pico 50*
DAL-2*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * onions 115* mushrooms 119*

Basic (1)

−2 pts

DAL-3*21 RFSM - Not On Site−2
must register food manager course with the city of Dallas

Base deductions−12 pts

Mar 22

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*19 One Inch Air Gap−5
DAL-3*10 Clean Sight and Touch−5
clean ice machine
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store chicken below raw meats

Basic (5)

−10 pts

DAL-2*45 Floor covering, mats and duckboards−2
Wipe cloth used as mat
DAL-4*39 Store equipment & utensils in a clean, dry place−2
Store ice scoops and clean knives in a clean and dry location
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk containers with pasta products
DAL-7*38 Thawing. under running water criteria - < 4 hours−2
Frozen meats were not thawed under running water
DAL-8*32 Maintain in Good Repair−2
Replace and repair gaskets in reach in units

Base deductions−25 pts

Sep 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Rice observed at 103 Degrees F.

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
Register Food Manager certificate with the City of Dallas and post.
DAL-3*32 Approved Food Contact Equip.−2
Replace residential equipment with commercial--Reach in freezer.
DAL-4*41 Food storage containers, identified with common name of food.−2
Provide common name labels for food containers--squirt bottles, seasoning shakers.
DAL-5*45 Premises shall be maintained in good repair−2
Patch holes in tile wall in back prep area.

Base deductions−13 pts

Mar 21

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RIC 52M SLAW 55
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW BEEF AND CHICKEN STORED ABOVE RAW SALMON

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*32 CIP-Cleanability−2
REMOVE ICE BUILDUP FROM WIF
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*38 Thawing. under running water criteria−2
DAL-8*31 No soap at handsink−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−24 pts

Oct 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
DICE TOMATOES 50'F,GREEN SAYCE 48'F

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY FAN FROM WALK IN COOLER. DE ICE WALK IN FREEZER.
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINKS.
DAL-3*21 RFSM - Not On Site−2
DAL-4*47 Other Violations−2
ALL EMPLOYEES' MOUTH AND NOSE MUST BE COVERED AT ALL TIMES.
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE MISSING CEILING TILES FROM AREA ABOVE WALK IN COOLER.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

Mar 20

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Ice machine needs to be cleaned.

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Manger on site needs to obtain RFSM certificate.
DAL-3*32 Maintain in Good Repair−2
Reach in cooler door is missing a handle.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Water bottles found in the kitchen.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Onions must be placed at least 6 inches off the ground.
DAL-6*39 Store equipment & utensils in a clean, dry place−2
Store knives in a locations free from contaminated surfaces.
DAL-7*41 Food storage containers, identified with common name of food.−2
Unoriginal containers must be labeled.
DAL-8*42 Dirty nonfood contact surfaces−2
Ice build up observed in the reach in freezer.

Base deductions−19 pts

Sep 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*19 Water & Plumbing in good repair- per code−5
3 compartment sink dripping

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*29 Thermometers to be accurate +/- 3'F−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*45Floor, wall, ceiling - Exposed material−2
above walk in cooler

Base deductions−17 pts

Mar 19

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
3 compartment sink faucet leak and hose sprayer

Basic (6)

−12 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*45Floor, wall, ceiling - Exposed material−2
ceiling above the walk n cooler
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
insde the walk in freezer
DAL-4*31 Handwashing lavatory - accessible−2
DAL-5*21 RFSM - Not On Site−2
DAL-7*47 RFSM Certificate - Not Display−2

Base deductions−17 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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