What is Overseas Market's health inspection score?

Overseas Market has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Overseas Market last inspected?

Overseas Market was last inspected on February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Overseas Market have?

Overseas Market has 33 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Overseas Market safe to eat at?

Overseas Market has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Overseas Market serve?

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

Official Health Record

Overseas Market

Name: Overseas Market
Address: 1101 S WALTON WALKER BLVD, Dallas, 75211
Rating: 51

1101 S WALTON WALKER BLVD, Dallas

Data may be outdated — inspected 2/8/2024

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0Fair

American•West Dallas

Ranked #250 of 356 in West DallasBetter than 17% of american restaurants

Stable

7 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 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

1101 S WALTON WALKER BLVD, Dallas, TX 75211

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Violation Timeline

Jan 2020

1 inspections

1 intermediate

1 basic

Jan

Aug 2020

1 inspections

1 intermediate

6 basic

Feb 2021

1 inspections

1 intermediate

4 basic

Feb

Aug 2021

1 inspections

3 basic

Dec 2022

1 inspections

4 basic

Dec

Jul 2023

1 inspections

2 intermediate

4 basic

Feb 2024

1 inspections

1 intermediate

5 basic

Feb

Inspection History

7 records on file

7 Routine

Feb 24

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Rice meant for consumption by customer observed at 90 F>cook threw away

Basic (5)

−10 pts

DAL-1*25 Have HACCP plan: reduced oxygen packaging−2
Pickling & vacuum sealing foods in store with no HACCP plan in place>either develop plan or stop these processes
DAL-3*32 Equipment and Utensils Durability and Strength−2
Do not place absorbent materials under cutting surfaces
DAL-4*39 Equipment in good repair and proper adjustment.−2
Replace/fix broken doors to reach-in freezers
DAL-5*42 Dirty nonfood contact surfaces−2
Clean heavily encrusted wire racks in walk-in cooler
DAL-6*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles

Base deductions−15 pts

Jul 23

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
If not going to keep food at temp must time mark/mark time in which it was cooked
DAL-2*20 Grease Trap Tickets−5
No current liquid waste manifest

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not place/store pots & pans in hand sink
DAL-4*42 Dirty nonfood contact surfaces−2
Clean racks in walk-in cooler of any build-up
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not line shelves with cardboard
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop upright not touching ice

Base deductions−18 pts

Dec 22

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
Date mark any commercially made food products if kept for more than 24 hours
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not line equipment/shelves with cardboard
DAL-3*42 Dirty nonfood contact surfaces−2
Clean inside of reach-in-cooler/freezer any grime/debris
DAL-4*45 Mats / Duckboards nonabsorbent−2
Do not use cardboard as mats>use approved/easily cleanable material instead

Base deductions−8 pts

Aug 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*45 Premises shall be maintained in good repair−2
lights broken on food shelving area must be replace or repair to proper condition missing wall skirts inside kitchen area must be replace o repair to proper condition
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking inside WI cooler containers must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors inside kitchen behind equipment area dirty with soils and grease accumulations must be clean to avoid cross contamination

Base deductions−6 pts

Feb 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units food surfaces dirty must be clean and sanitize to avoid cross contamination by raw meat

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
hand sink blocked by food containers must be maintain hand sink accessible during operational hours
DAL-2*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
dents and expired dates on cans and food packages must be discard to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors and walls dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration at sanitizer bucket must be at 100 ppm chlorine concentration at sanitizer bucket

Base deductions−13 pts

Aug 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*10 Equipment and Utensils Cleaning-contamination−5
cooler units and WI cooler unit dirty with grease deposits soils and food debris must be clean and sanitize to avoid cross contamination missing green set up bucket on kitchen area must be have green set up bucket to clean equipment

Basic (6)

−12 pts

DAL-1*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at 3c sink must be setup sanitizing solution at 3c sink 50 ppm chlorine concentration
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ceiling tiles dirty around vent hood area must be clean to avoid cross contamination
DAL-3*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired food packages inside shelving area must be discard all expired food packages to avoid cross contamination
DAL-4*43 Light bulbs, light shields provided−2
lights not working at kitchen area must be clean to proper condition
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date mark on all food containers
DAL-7*39 Equipment in good repair and proper adjustment.−2
paper towel dispenser missing must be have proper towels dispenser

Base deductions−17 pts

Jan 20

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
equipment cooler units dirty must be clean to avoid cross contamination

Basic (1)

−2 pts

DAL-2*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held−2
expired dates on food packages and cans must be discard expired food packages and cans

Base deductions−7 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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