What is Save Way Food Store's health inspection score?

Save Way Food Store has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Save Way Food Store last inspected?

Save Way Food Store was last inspected on January 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Save Way Food Store have?

Save Way Food Store has 61 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Save Way Food Store safe to eat at?

Save Way Food Store has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Save Way Food Store

Name: Save Way Food Store
Address: 1562 E ANN ARBOR AVE, Dallas, 75216
Rating: 45

1562 E ANN ARBOR AVE, Dallas

Data may be outdated — inspected 1/2/2024

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0Poor

South Dallas

Ranked #400 of 489 in South Dallas

Improving

6 inspections

Last: Jan 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

30 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

+7 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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1562 E ANN ARBOR AVE, Dallas, TX 75216

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Violation Timeline

Jun 2019

1 inspections

5 intermediate

10 basic

Jun

Jan 2020

1 inspections

2 intermediate

8 basic

Jun 2021

1 inspections

6 intermediate

8 basic

Jun

Aug 2022

1 inspections

1 intermediate

4 basic

Nov 2023

1 inspections

3 intermediate

9 basic

Nov

Jan 2024

1 inspections

1 intermediate

4 basic

Inspection History

6 records on file

2 Follow-up4 Routine

Jan 24

Follow-up InspectionLatestScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Other sanitizer use - manufacturer label direction−5
sanitize solution with bucket at 50-100ppm of Cl

Basic (4)

−8 pts

DAL-1*31 Individual, disposable towels−2
need paper towel in RR
DAL-2*24 Food Label - Nutrition Labeling−2
Ice Bags need to be from approved source distributor
DAL-4*29 Sanitizing solutions, testing devices−2
shall have chemical strips
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors / walls ceiling need to be clean to sight

Base deductions−13 pts

Nov 23

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
Ice machine needs mold to be cleaned from inside
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Cold hold must be at 41F or below, temped at 44.1F (sausages)
DAL-6*03 Food products not maintained at 135øF or above−5
Hot holding must be at 135F or higher, temped hot dogs at 127F

Basic (9)

−18 pts

DAL-1*24 Food Labeling- with common name of the food−2
Labels required on all sold packages
DAL-2*31 Individual, disposable towels−2
disposable towels required at hand sink
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark meat in RIC at 7 days, then discard
DAL-7*29 Food thermometers provided and accessible−2
need to provide thermometers and test strips
DAL-8*42 Dirty nonfood contact surfaces−2
Nonfood contact vent dusty shall be clean to sight
DAL-9*45 Clean facilities as often as necessary.−2
Floors and walls need cleaning
DAL-10*37 Condiments protected from contamination−2
sugar bag open shall be covered / closed
DAL-11*22 Accredited food handler certificate - 60 days−2
food handlers certificate - completion required by 10 days
DAL-12*36 Cloths in-use for wiping between uses stored−2
wiping cloths shall be in bucket when not in use

Base deductions−33 pts

Aug 22

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*10 Sanitization after Cleaning−5
NO BUCKET SANITIZER

Basic (4)

−8 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
EPIRED RFSM
DAL-2*22 Accredited food handler certificate - 60 days−2
EXPIRED FOOD HANDLER
DAL-3*39 Cooking equipment free of encrusted grease−2
GREASE ON COOKER
DAL-4*29 Food thermometers provided and accessible−2
NO THERMOMETER IN RIC AND NO TEST STRIP

Base deductions−13 pts

Jun 21

Routine InspectionScore: 72

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
PICKLES STORED AT ROOM TEMPERATURE ; BOLOGNA 51*F, CHEESE 48*F, 49*F IN RIC
DAL-4*06 Discard if TCS is in container w/ no date or day−5
NO DATEMARKING FOR DELI MEAT
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW BACON STORED NEXT TO TOMATOES
DAL-7*14 When to wash hands between raw and RTE foods−5
LACK OF HAND WASHING
DAL-10*14 Gloves single use−5
FAILURE TO CHANGE GLOVES
DAL-12*10 Clean Sight and Touch−5
CLEAN ALL

Basic (8)

−16 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
PROVIDE IN DRY STORAGE AREA
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL FOR CRACKERS, COOKIES, IN-HOUSE BAGS OF ICE, AND BUTTER
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-9*45 Ceiling easily cleanable and light in color−2
REPLACE CHIPPING PAINT ON CEILING
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED ASH TRAY NEAR CASHIER
DAL-13*21 RFSM - Not On Site−2
RENEW CFM WITHIN A WEEK
DAL-14*47 Handwashing signage−2

Base deductions−46 pts

Jan 20

Follow-up InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED RTE FOODS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
PICKLES STORED AT ROOM TEMPERATURE , SALAMI 53*F IN DISPLAY

Basic (8)

−16 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-3*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL FOR CRACKERS
DAL-6*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-7*47 Health permit posted−2
POST IN CUSTOMER VIEW
DAL-9*21 RFSM - Not On Site−2
DAL-10*38 Thawing. under running water criteria−2
THAWING AT ROOM TEMPERATURE

Base deductions−26 pts

Jun 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HANDWASHING
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL EXPIRED FOODS
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE
DAL-14*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 47*F, CHEESE 50*F IN CHU

Basic (10)

−20 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED SEVERAL CIGARETTE BUTTS IN KITCHEN AND GAME ROOM ; EMPLOYEE DRINKING IN KITCHEN
DAL-6*39 Cooking equipment free of encrusted grease−2
CLEAN ALL THOROUGHLY
DAL-8*45 Unnecessary articles prohibited−2
REMOVE ALL
DAL-9*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAP
DAL-11*32 Damaged Equipment−2
REMOVE ALL DAMAGED EQUIPMENT
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-13*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL FOR BAGS OF ICE AND CRACKERS
DAL-15*28 Date marking for hard to date packaging−2
LACK OF DATEMARKING

Base deductions−45 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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