What is Snappy Salads's health inspection score?

Snappy Salads has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Snappy Salads last inspected?

Snappy Salads was last inspected on October 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Snappy Salads have?

Snappy Salads has 54 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Snappy Salads safe to eat at?

Snappy Salads has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Snappy Salads

Name: Snappy Salads
Address: 5915 FOREST LN #300, Dallas, 75230
Rating: 62

5915 FOREST LN #300, Dallas

Data may be outdated — inspected 10/6/2023

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0Fair

North Dallas

Ranked #229 of 566 in North Dallas

Improving

10 inspections

Last: Oct 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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

5915 FOREST LN #300, Dallas, TX 75230

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Violation Timeline

Jan 2019

1 inspections

4 basic

Jan

Jul 2019

1 inspections

2 intermediate

2 basic

Jan 2020

1 inspections

2 intermediate

5 basic

Jan

Jul 2020

1 inspections

3 intermediate

3 basic

Jan 2021

1 inspections

1 intermediate

3 basic

Jan

Jun 2021

1 inspections

2 intermediate

6 basic

Dec 2021

1 inspections

4 basic

Dec

Jul 2022

1 inspections

3 intermediate

9 basic

Apr 2023

1 inspections

3 basic

Apr

Oct 2023

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
dented canned goods

Basic (1)

−2 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Discard products in the RIC/RIF/WIC/WIF by use by date or within 7 days of opening

Base deductions−7 pts

Apr 23

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-2*35 Hair Restraints effective−2
employees must wear hair cover/hat/net
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
properly date mark and discard outdated food in the RIC

Base deductions−6 pts

Jul 22

Routine InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures slightly high with black beans at 46.3, lima beans 46.1, and shredded cheese at 46.2. Possible solution is to properly keep food deep down in the ice to keep cold.
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
Sanitizer to clean tables at 0 ppm.
DAL-3*19 One Inch Air Gap−5
1 inch air gap on drains.

Basic (9)

−18 pts

DAL-4*34 Outer openings:closing holes, gaps−2
Hole in ceiling, tile missing on the wall.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee eating chocolate cupcake during inspection, took a bite and half eaten.
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Putting receipts with ink in bowls with no gloves on, put receipts on top of food, possible contamination. Spatulas are touching receipts.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Shredded cheese and blue cheese opened in WIC, needs date marked of when opened.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Refrigerator must be in good repair, opened 4 times during the inspection, doesn't close well.
DAL-9*41 Food Labeling - Bulk Food w/ Card or Sign−2
Label bulk containers with common names.
DAL-10*42 Dirty nonfood contact surfaces−2
Mold on WIC shelves and refrigerators (RIC).
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
Floor tiles are not easily cleanable, need to re-grout tile, lots of food encrusted in gaps.
DAL-12*47 Other Violations−2
No choking poster, must be posted.

Base deductions−33 pts

Dec 21

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−8 pts

Jun 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw ground beef over raw beef/pork
DAL-4*10 Clean Sight and Touch−5
Keep interior of ice maker clean

Basic (6)

−12 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
Replace dead light bulb
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
Blue cheese in walk in cooler
DAL-5*44 Waste receptacles outdoors/tight fitting lids−2
Outside dumpster
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair loose panel of ice maker, repair damaged paper towel dispenser unit
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*41 Food storage containers, identified with common name of food.−2

Base deductions−22 pts

Jan 21

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Interior of ice maker

Basic (3)

−6 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−11 pts

Jul 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Interior of ice machine
DAL-4*18 Toxic items labeling-non original container−5
DAL-6*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*27 Cooling method, criteria - using ice bath−2
DAL-5*39 Equipment in good repair and proper adjustment.−2
Soap dispenser unit

Base deductions−21 pts

Jan 20

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cheese held at 51F. Observed blue cheese held at room tempt
DAL-4*10 Clean Sight and Touch−5
Can opener blade dirty

Basic (5)

−10 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Repair damaged cooler gaskets
DAL-3*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
Containers blocking hand sink

Base deductions−20 pts

Jul 19

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
fruit salad measured at 50 degrees F; chicken measured at 52 degrees F; sweet potato measured at 45 degrees F
DAL-3*10 Equipment and Utensils Cleaning-contamination−5
bacteria buildup inside the soda nozzles; cos

Basic (2)

−4 pts

DAL-2*32 Damaged Equipment−2
door gasket needs to be replaced. The internal temperature of the reach in cooler is not cooling to the required temperature of 41 degrees F, and below, to ensure food safety.
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
one of the coolers does not shut completely. Therefore, the internal temperature was measured at 44.5 degrees F. The temperature rises as the door is constantly opening and closing. The food that was stored less than two hours was put on ice, in the meantime.

Base deductions−14 pts

Jan 19

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking commercially prepared of RTE/PHF−2
DAL-2*42 Dirty nonfood contact surfaces−2
dusty fan covers inside the walk in cooler
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*41 Food storage containers, identified with common name of food.−2
label all original non containers

Base deductions−8 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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