What is Mercat Restaurant's health inspection score?

Mercat Restaurant has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mercat Restaurant last inspected?

Mercat Restaurant was last inspected on October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mercat Restaurant have?

Mercat Restaurant has 83 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mercat Restaurant safe to eat at?

Mercat Restaurant has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mercat Restaurant serve?

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

Official Health Record

Mercat Restaurant

Name: Mercat Restaurant
Address: 2501 N HARWOOD ST #225, Dallas, 75201
Rating: 36

2501 N HARWOOD ST #225, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

American•Downtown

Ranked #830 of 1000 in DowntownBetter than 22% of american restaurants

Improving

10 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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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2501 N HARWOOD ST #225, Dallas, TX 75201

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

5 basic

Jun

Dec 2019

1 inspections

2 intermediate

4 basic

May 2020

1 inspections

1 intermediate

3 basic

May

Nov 2020

1 inspections

1 intermediate

6 basic

Jul 2021

1 inspections

2 intermediate

11 basic

Jul

Jan 2022

1 inspections

4 intermediate

8 basic

Aug 2022

1 inspections

1 intermediate

6 basic

Aug

Feb 2023

1 inspections

1 intermediate

7 basic

Sep 2023

1 inspections

6 intermediate

6 basic

Sep

Oct 2023

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

1 Follow-up9 Routine

Oct 23

Follow-up InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers inside, fan's cover in walk in cooler
DAL-2*21 RFSM - Not On Site−2
manager not on site
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food items store in designated area/separate
DAL-4*32 Damaged Equipment−2
repair plastic frame around ice machine-broken
DAL-6*39 Cutting surfaces.−2
resurface cutting boards

Base deductions−15 pts

Sep 23

Routine InspectionScore: 74

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-4*03 Food products not maintained at 135øF or above−5
green staff on hot holding table 103 degrees f
DAL-5*02 Cold Hold (41øF/45øF or below)−5
cold food on cold holding not reach 41 degrees f or below rottituri 54.5, spinach 52.8, tomato 49.6 degrees f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above oysters in reach in cooler eggs stored above rte food
DAL-7*10 Clean Sight and Touch−5
clean slicer, can opener
DAL-10*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-12*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
clean wall around dish washer, clean ceiling tiles
DAL-2*35 Hair Restraints effective−2
employees need cover hair
DAL-3*32 Damaged Equipment−2
cooler across the grill 48 degrees f
DAL-8*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink-use hand sink to wash hands only
DAL-9*39 Store equipment & utensils in a clean, dry place−2
tongs need be stored in clean and dry area utensils on mop sink
DAL-11*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−42 pts

Feb 23

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
CAN OPENER WITH RUST AND PRODUCTS DEBRIS ACCUMULATION

Basic (7)

−14 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE THE GUIDANCE FOR CLEANUP OF BODILY FLUID/SPILL KIT DISPLAY MANAGER REGISTRATION IN PUBLIC VIEW
DAL-3*28 Date marking for hard to date packaging−2
PROVIDE PROPER LABELS FOR IN HOUSE PACKAGED PRODUCT IN GRAB-N-GO RIC
DAL-4*45Floor, wall, ceiling - Exposed material−2
PATCH HOLES IN FRP WALLS THROUGHOUT BOH WHERE NEEDED
DAL-5*39 Keep utensils handles upright or protected−2
USE PROPER SCOOPS TO DISPENSE ICE IN BOTH BAR AND WATER STATION. CUP OBSERVED BEING USED AT BOTH
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR EMPLOYEES TO EAT, OBSERVED MALE EATING ON COOK LINE UPON ARRIVAL. 2 EMPLOYEE BEVERAGES ON CUTTING BOARDS. PROVIDE A SEPARATE AREA FROM FOOD AND CLEAN EQUIPMENT/CONTACT SURFACES
DAL-7*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing−2
REMOVE MOP WATER AND HANG MOP WHEN NOT IN USE
DAL-8*31 Handwashing lavatory - accessible−2
HANDSINKS ARE TO BE USED FOR HANDWASH ONLY, EQUIPMENT/UTENSILS STORED INSIDE

Base deductions−19 pts

Aug 22

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF ICE MACHINE

Basic (6)

−12 pts

DAL-2*29 Outfitter-Thermometer.−2
NEEDED INSIDE OF WHITE DEEP FREEZER
DAL-3*31 Individual, disposable towels−2
NEEDED
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CEILING TILES
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
REPAIR SIDING ON WALL NEAR DISH SINK

Base deductions−17 pts

Jan 22

Routine InspectionScore: 78

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
TEMPS ARE NOT MAINTAINING
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
EXPIRED FOOD 01/26/22
DAL-3*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
OBJECTS AND METAL ON FOOD ON LINE
DAL-12*19 Water & Plumbing in good repair- per code−5
LEAK AT HANDSINK ON THE LINE AND AT 3CS

Basic (8)

−16 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
NEED FOOD HANDLERS CARDS FOR STAFF
DAL-5*29 Outfitter-Thermometer.−2
NEEDED IN WHITE DEEP FREEZERS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AN AREA FOR EMPLOYEE FOOD AND DRINKS
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
BOXES FOUND ON THE FLOOR OF THE WIC
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVERS
DAL-10*43 Light bulbs, light shields provided−2
CRACK IN LIGHT SHIELDS IN KITCHEN
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
CLEAN VENTS ABOVE AREA WHERE FOOD IS PREPPED AND COOLED

Base deductions−36 pts

Jul 21

Routine InspectionScore: 77

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
FOOD WAS PREPARED ON TOP OF THE Refrigerator
DAL-2*10 Clean Sight and Touch−5
ALL EQUIPMENT NEEDS CLEANING

Basic (11)

−22 pts

DAL-3*21 RFSM - Not On Site−2
ALL EXPIRED DOCUMENTS
DAL-4*22 Accredited food handler certificate - 60 days−2
ALL EXPIRED
DAL-5*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES IN KITCHEN, DEAD BUG INN DISPLAY BY COOLER
DAL-6*29 Outfitter-Thermometer.−2
NEEDED IN ICE CREAM FREEZER
DAL-7*31 Handwashing lavatory - used for other purpose−2
FOOD FOUND IN HAND SINK
DAL-8*32 Damaged Equipment−2
DOOR GASKETS ARE BROKEN, DIRTY, AND BLACK
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
CANT BE USED UNDERNEATH THE CUTTING BOARD
DAL-10*41 Food storage containers, identified with common name of food.−2
DAL-11*42 Dirty nonfood contact surfaces−2
FAN COVERS
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-13*45Floor, wall, ceiling - Exposed material−2
OPENING IN CEILINGS AND WALLS ARE DIRTY

Base deductions−32 pts

Nov 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
faucet is leaking at the handsink

Basic (6)

−12 pts

DAL-2*22 Washing hands only at a designated hand sink−2
FOUND AN OLD FRENCH FRY IN THE HAND SINK.
DAL-3*34 Pest Control−2
GNATS IN THE KITCHEN AREA
DAL-4*45Physical Facilities−2
CLEAN CEILING TILE, SEAL HOLES IN THE WALL IN DISH AREA, WIPE DOWN THE WALLS
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
EQUIPMENT NEEDS CLEANING
DAL-6*47 Handwashing signage−2
NEEDED ON PREP LINE
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
NEEDS TO BE CLEAN ON COOK LINE

Base deductions−17 pts

May 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
MEAT MEASURING AT 49.3F

Basic (3)

−6 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fruit flies and gnats in back of kitchen
DAL-2*43 Light bulbs, light shields provided−2
missing light shield in dish area
DAL-3*47 Handwashing signage−2
needed at bar

Base deductions−11 pts

Dec 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn−5
provided copy of employee sickness agreement
DAL-2*19 Water & Plumbing in good repair- per code−5
bad leak at sink

Basic (4)

−8 pts

DAL-3*28 Do not exceed manuf. use by date−2
no date on ready to eat foods
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*46 Covered waste receptacle for women's restroom−2
restrooms
DAL-6*47 Other Violations−2
notice of current report provided

Base deductions−18 pts

Jun 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-5*15 Contact RTE Products w/ Bare Hands−5
WITH RTE SHREDDED CHEESE-COS
DAL-6*14 When to wash hands before donning new gloves−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5
BLUE CHEESE 52 DEGREE F, SALMON 47 DEGREE F, BURGER PATTY 45 DEGREE F, RAW STEAK 47 DEGREE F ON GRILL LINE IN FRONT

Basic (5)

−10 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
87 DEGREE F IN CONTAINER HOLING UTENSILS-COS
DAL-2*31 Individual, disposable towels−2
AT HAND SINK ON COOK LINE AT BAR
DAL-3*29 Food thermometers provided and accessible−2
IN ALL RICS- NEED ONE ON COOLER DRAWER AT GRILL LINE ON FRONT-COS
DAL-4*42 Nonfood-contact surfaces material−2
CAN NOT LINE RICS WITH TOWELS, OBSERVED SOAK TOWELS IN RIC
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
SAUCES NOT DATED IN COOLER ON COOK LINE IN FRONT

Base deductions−25 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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