What is Smart Mart's health inspection score?

Smart Mart has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smart Mart last inspected?

Smart Mart was last inspected on November 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smart Mart have?

Smart Mart has 62 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smart Mart safe to eat at?

Smart Mart has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Smart Mart serve?

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

Official Health Record

Smart Mart

Name: Smart Mart
Address: 3150 E LEDBETTER DR, Dallas, 75216
Rating: 49

3150 E LEDBETTER DR, Dallas

Data may be outdated — inspected 11/17/2023

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0Poor

American•South Dallas

Ranked #378 of 489 in South DallasBetter than 22% of american restaurants

Unknown

6 inspections

Last: Nov 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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3150 E LEDBETTER DR, Dallas, TX 75216

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

4 basic

Feb

Feb 2020

1 inspections

3 intermediate

11 basic

Mar 2020

1 inspections

2 intermediate

10 basic

Mar

Mar 2021

1 inspections

4 intermediate

5 basic

Mar 2022

1 inspections

4 intermediate

7 basic

Mar

Nov 2023

1 inspections

2 intermediate

8 basic

Inspection History

6 records on file

6 Routine

Nov 23

Routine InspectionLatestScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Maintain cold hold temp at 41F or below, cold hold meat temped at 46.2
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
meats should be on bottom racks in RIC

Basic (8)

−16 pts

DAL-1*31 No soap at handsink−2
Provide hand soap at hand sink
DAL-2*43 Light bulbs, light shields provided−2
Repair light at vent hood
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark milk , sauces at 7 day when opened from first day
DAL-6*21 RFSM - Not On Site−2
a RFSM is required during operation hours
DAL-7*29 Food thermometers provided and accessible−2
Food thermometers need to be provided for accuracy
DAL-8*24 Food Label- manufacture/packer/distrubtor name−2
cookies need proper labeling on wrapper
DAL-9*47 Health permit posted−2
Food Permit shall be posted and displayed
DAL-10*42 Dirty nonfood contact surfaces−2
floors and walls shall be clean to sight

Base deductions−26 pts

Mar 22

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*19 No Hot Water / Water heater 50 gallon min.−5
NO HOT WATER AT HANDSINK OR 3 COMP SINK
DAL-7*02 Cold Hold (41øF/45øF or below)−5
RAW EGGS 55*F, CHEESE 44*F, MAKE READY COOLER >41*F,
DAL-8*14 Wash hands after all other activities−5
LACK OF HANDWASHING
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL

Basic (7)

−14 pts

DAL-1*38 Thawing. under running water criteria−2
RAW CHICKEN STORED IN STANDING WATER
DAL-3*39 Store all equipment & utensil covered or inverted−2
INVERT ALL UTENSILS
DAL-4*43 Light bulbs, light shields provided−2
PROVIDE FOR ALL
DAL-5*21 RFSM - Not On Site−2
REGISTER CFM WITH CITY OF DALLAS
DAL-6*34 Insect control devices-not over food/food prep−2
REMOVE FROM OVER 3 COMP SINK
DAL-10*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-11*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED IN PREP AREA

Base deductions−34 pts

Mar 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands−5
LACK OF HAND WASHING
DAL-7*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW EGGS STORED WITH RTE FOODS ITEMS
DAL-8*19 Hand sink water temperature below 110'F−5
PROVIDE WITHIN 24 HRS :NO HOT WATER AT HAND SINK
DAL-9*10 Clean Sight and Touch−5
CLEA ALL

Basic (5)

−10 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE
DAL-3*21 RFSM - Not On Site−2
REGISTER FOOD MANAGER WITH CITY OF DALLAS
DAL-4*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-5*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-6*47 Health permit posted−2
POST IN CUSTOMER VIEW

Base deductions−30 pts

Mar 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
EGGS RAW
DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
DISCARD SAUSAGE NO DATE OUT TEMP 71

Basic (10)

−20 pts

DAL-2*21 RFSM - Not On Site−2
NOT ON SITE.
DAL-3*22 Handlers-Certificate Not On Site−2
NOT ON SITE.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
NO DATE RAW BEEF.
DAL-5*29 Food thermometers provided and accessible−2
RIC MISSING THERMO.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR
DAL-7*47 Other Violations−2
CHOCKING / LAST INSPECTION SIGNS.
DAL-8*36 Cloths in-use for wiping between uses stored−2
STORE IN SANITIZER.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL WATER.
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−30 pts

Feb 20

Routine InspectionScore: 75

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw ground beef at 43.2F.
DAL-2*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above−5
nacho cheese in hot hold equipment at 95.7F.
DAL-3*20 Conveying Sewage−5
backup due to grease trap observed. grease waste was observed draining to field located outside of establishment.

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
RFSM paper work not on site.
DAL-5*22 Handlers-Certificate Not On Site−2
Food Handler certificate not onsite.
DAL-6*26 Allergen Labeling−2
Provide allergy label due to pancake mix containing soy and tree nuts, per manufacturer label.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date mark for food that has been removed from original packaging and place in new container. Provide date mark for prep ground beef patties.
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer for upright and reach in freezers.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
open gaps on walls, fill. accumulation of liquid waste.
DAL-10*39 Store all equipment & utensil covered or inverted−2
pots and pans stored upright, store inverted to prevent accumulation of dust and grime.
DAL-11*41 Food storage containers, identified with common name of food.−2
label squeeze bottles and spray bottles with name of contents.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
grime build up on walls. clean.
DAL-13*43 Light bulbs, light shields provided−2
provide shielded light bulbs or provide a shield for light bulbs.
DAL-14*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−37 pts

Feb 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN THE BOTTOM OF THE REACH IN DELI COOLER
DAL-6*03 Food products not maintained at 135øF or above−5
COOKED CHICKEN HELD AT 121.9 F

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN THE UPPER REACH IN COOLER ( DOOR GASKET)
DAL-4*43 Light bulbs, light shields provided−2
RESTORE LIGHTING TO THE VENT HOOD
DAL-5*47 Other Violations−2
REMOVE CONTENTS OF FOOD CANS TO ANOTHER FOOD SAFE CONTAINER UPON OPENING

Base deductions−18 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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