What is Moderena Bakery & Cafe's health inspection score?

Moderena Bakery & Cafe has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Moderena Bakery & Cafe last inspected?

Moderena Bakery & Cafe was last inspected on November 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Moderena Bakery & Cafe have?

Moderena Bakery & Cafe has 45 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Moderena Bakery & Cafe safe to eat at?

Moderena Bakery & Cafe has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Moderena Bakery & Cafe serve?

Moderena Bakery & Cafe serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Moderena Bakery & Cafe

Name: Moderena Bakery & Cafe
Address: 9310 FOREST LN #362, Dallas, 75243
Rating: 60

9310 FOREST LN #362, Dallas

Data may be outdated — inspected 11/21/2023

▲Improving

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0Fair

Bakery•Lake Highlands

Ranked #469 of 727 in Lake HighlandsBetter than 46% of bakery restaurants

Improving

5 inspections

Last: Nov 21, 2023

low confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

31 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

14x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) which is computed during our regular data sync.

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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9310 FOREST LN #362, Dallas, TX 75243

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Violation Timeline

Oct 2022

2 inspections

10 intermediate

14 basic

Oct

Apr 2023

1 inspections

4 intermediate

8 basic

May 2023

1 inspections

3 intermediate

6 basic

May

Nov 2023

1 inspections

Inspection History

5 records on file

4 Routine1 Follow-up

Nov 23

Routine InspectionLatestCleanScore: 100

No violations

100/100inspection score

May 23

Follow-up InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer too low at 0 ppm chlorine bucket.
DAL-5*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-8*14 When to wash hands before donning new gloves−5
Must wash hands before putting on new gloves.

Basic (6)

−12 pts

DAL-2*31 No soap at handsink−2
No soap at hand sink.
DAL-3*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must stay in sanitizer bucket between uses.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food items on the floor.
DAL-7*21 RFSM - Not On Site−2
No RFSM for manager in charge.
DAL-9*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.

Base deductions−27 pts

Apr 23

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Tomatoes 51.5 and bell peppers 65.1, improper cold holding.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine bucket 0 ppm, too low to sanitize.
DAL-3*18 Toxic items labeling-non original container−5
No labels on spray bottles, must label toxic chemicals.
DAL-5*14 When to wash hands before donning new gloves−5
Employees not washing hands before putting on new gloves.

Basic (8)

−16 pts

DAL-4*31 No soap at handsink−2
No soap at hand sink.
DAL-6*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee working.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Cannot store personal food above customer food, need label personal or employee.
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must be stored in sanitizer bucket at all times.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Cannot store food items on the floor, must be at least 6 inches off the floor.
DAL-11*39 Keep utensils handles upright or protected−2
Keep all handles up out of food.
DAL-12*21 RFSM - Not On Site−2
No RFSM for manager on site.

Base deductions−36 pts

Oct 22

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
Quat: 0 ppm (3 comp sink).
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-3*19 One Inch Air Gap−5
Need one inch air gap.
DAL-8*20 Grease Trap Tickets−5
No grease trap.

Basic (5)

−10 pts

DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Cannot store single serve utensils on the floor, must be 6 inches above the floor.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-6*31 No soap at handsink−2
No soap.
DAL-7*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Wrong test strips.
DAL-9*21 RFSM - Not On Site−2
No RFSM.

Base deductions−30 pts

Oct 22

Routine InspectionScore: 65

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw eggs being held at 64.3.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Molded. and expired ricotta cheese
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Quat at 500 ppm (bucket).
DAL-4*18 Toxic items labeling-non original container−5
Must label all chemical bottles.
DAL-5*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-6*20 Grease Trap Tickets−5
No Grease Trap ticket.

Basic (9)

−18 pts

DAL-7*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Need test strips for sanitizer.
DAL-8*21 RFSM - Not On Site−2
No RFSM.
DAL-9*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee.
DAL-10*31 No soap at handsink−2
No soap at hand sink.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Clean shelves, WIC ice, and WIF.
DAL-13*34 Outer openings:closing holes, gaps−2
Gap at front door.
DAL-14*47 Handwashing signage−2
No hand washing sign at every hand sink.
DAL-15*36 Cloths in-use for wiping between uses stored−2
Cannot leave out wet wiping cloths, must stay in sanitizer bucket.

Base deductions−48 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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