What is Northpoint Deli's health inspection score?

Northpoint Deli has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Northpoint Deli last inspected?

Northpoint Deli was last inspected on July 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Northpoint Deli have?

Northpoint Deli has 79 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Northpoint Deli safe to eat at?

Northpoint Deli has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Northpoint Deli serve?

Northpoint Deli serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Northpoint Deli

Name: Northpoint Deli
Address: 12005 FORD RD #170, Dallas, 75234
Rating: 37

12005 FORD RD #170, Dallas

Data may be outdated — inspected 7/11/2023

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0Poor

Deli•Farmers Branch

Ranked #101 of 129 in Farmers BranchBetter than 35% of deli restaurants

Stable

10 inspections

Last: Jul 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

35 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

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

18x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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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12005 FORD RD #170, Dallas, TX 75234

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

5 basic

Dec

Jun 2019

1 inspections

3 intermediate

2 basic

Dec 2019

1 inspections

3 intermediate

3 basic

Dec

May 2020

1 inspections

1 intermediate

5 basic

Nov 2020

1 inspections

3 intermediate

4 basic

Nov

May 2021

1 inspections

2 intermediate

7 basic

Nov 2021

1 inspections

2 intermediate

7 basic

Nov

May 2022

1 inspections

3 intermediate

7 basic

Nov 2022

1 inspections

2 intermediate

7 basic

Nov

Jul 2023

1 inspections

2 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
DAL-7*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*31 No soap at handsink−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*47 OTHER VIOLATIONS−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−24 pts

Nov 22

Routine InspectionScore: 82

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean RIF, clean ice machine
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Maintain cold holding temperature of 41 degrees F or below at all times

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Need updated RFSM
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RIC
DAL-4*32 Damaged Equipment−2
replace damaged container in RIC
DAL-5*35 Hair Restraints effective−2
need hair net/ hat
DAL-7*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
provide a consumer advisory stating do not reuse plate
DAL-8*31 No soap at handsink−2
Provide soap for hand washing sink
DAL-9*47 Conditions of Permit-in use of food equipment−2
Provide inspection report available sign

Base deductions−24 pts

May 22

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sausage patty at 48.1 F, ketchup 46 F, sliced tomatoes 45.2 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed beans at 119 F
DAL-3*10 Clean Sight and Touch−5
Clean inside ice machine

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
Provide rfsm on site
DAL-5*22 Accredited food handler certificate - 60 days−2
Provide food handler for all employees on site
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food product with 'use by' date
DAL-7*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
do not eat or drink near food prep area
DAL-9*45 Premises shall be maintained in good repair−2
place gasket and plastic drawer in RIC
DAL-10*47 Other Violations−2
Provide 'inspection report' sign

Base deductions−29 pts

Nov 21

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN SODA NOZZLES FROM SODA MACHINE AND INTERIOR OF ICE MACHINE.
DAL-7*03 Food products not maintained at 135øF or above−5
MIXED VEGETABLES 82'F, LASAGNA 126'F. COS

Basic (7)

−14 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO CHEWING GUM ALLOWED.
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
SALAD BOXES
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN" A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-6*21 RFSM - Not On Site−2
EXPIRED AND NOT ON SITE.
DAL-8*36 Cloths in-use for wiping between uses stored−2
STORE ALL WIPING CLOTHES IN SANITIZER BETWEEN USE.
DAL-9*22 Accredited food handler certificate - 60 days−2

Base deductions−24 pts

May 21

Routine InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY, MUST SANITIZE IT WITH SANITIZER AT ALL TIMES.
DAL-3*03 Food products not maintained at 135øF or above−5
FRIED RICE 121'F, CHICKEN WITH VEGETABLES 111'F

Basic (7)

−14 pts

DAL-2*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEM AWAY FORM OOD AND EQUIPMENT
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-5*21 RFSM - Not On Site−2
EXPIRED. For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-6*29 Sanitizing solutions, testing devices−2
PROVIDE COLOR CHART OF TEST STRIPS.
DAL-7*31 Individual, disposable towels−2
DAL-8*35 Hair Restraints effective−2
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
SALAD IN TO GO BOXES FROM STARBUCKS COFFEE COOLER.

Base deductions−24 pts

Nov 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHING HER HANDS WITH SOAP FOR 5 SECONDS, MUST WASH FOR 20 SECONDS .
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-4*03 Food products not maintained at 135øF or above−5
CHICKEN BREAST 119'F, RICE 108'F. IF YOU ARE USING TIME AS PUBLIC HEALTH CONTROL, LABEL PRODUCTS WITH TIME AND PROVIDE WRITTEN PROCEDURE . FRIED RICE 108'F, CHICKEN BREAST 104'F

Basic (4)

−8 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*35 Hair Restraints effective−2
DAL-6*21 RFSM - Not On Site−2
NONE ON SITE. For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−23 pts

May 20

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*14 When to wash hands−5
OBSERVED EMPLOYEE SANITIZE HANDS WITH SANITIZER ONLY BETWEEN TASK. MUST WASH HANDS WITH SOAP

Basic (5)

−10 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*45 First Aid−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-1*31 No soap at handsink−2
FRONT HAND SINK
DAL-2*22 Handlers-Certificate Not On Site−2

Base deductions−15 pts

Dec 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
Observed washing dishes without sanitizing.
DAL-2*14 Wash hands after all other activities−5
Employee must wash hands between tasks(washing dishes then food prep).
DAL-3*15 Contact RTE Products w/ Bare Hands−5
Must put on gloves before touching RTE foods(salad prep).

Basic (3)

−6 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*31 No soap at handsink−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
Need sign about inspection report.

Base deductions−21 pts

Jun 19

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*01 Cooling -- total 6 hours, 135-41øF−5
Boiled eggs cooling inwater at 75.1 degrees
DAL-3*06 Time as PHC:provide written procedures on site−5
Written procedures needed for bagel dogs
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw bacon stored over cooked foods

Basic (2)

−4 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-4*45Floor, wall, ceiling - Exposed material−2
Duct work not enclosed in the food preparation area

Base deductions−19 pts

Dec 18

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready to eat foods
DAL-8*19 One Inch Air Gap−5
Ice maker
DAL-9*05 Rapidly reheat 165øF for hot holding−5
REheating in the warmer

Basic (5)

−10 pts

DAL-1*37 Dispensing equipment protect from manual contact−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*47 RFSM Certificate - Not Display−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−30 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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