What is Southern Maid Donuts's health inspection score?

Southern Maid Donuts has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Southern Maid Donuts last inspected?

Southern Maid Donuts was last inspected on June 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Southern Maid Donuts have?

Southern Maid Donuts has 35 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Southern Maid Donuts safe to eat at?

Southern Maid Donuts has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Southern Maid Donuts serve?

Southern Maid Donuts serves Southern cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Southern Maid Donuts

Name: Southern Maid Donuts
Address: 937 W DAVIS ST, Dallas, 75208
Rating: 61

937 W DAVIS ST, Dallas

Data may be outdated — inspected 6/30/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Southern•Oak Cliff

Ranked #162 of 400 in Oak CliffBetter than 73% of southern restaurants

Improving

5 inspections

Last: Jun 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 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

+18 pts

Latest

100% weight

2nd

60% 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

937 W DAVIS ST, Dallas, TX 75208

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2018

1 inspections

4 intermediate

3 basic

Dec

Jan 2020

1 inspections

2 intermediate

9 basic

Feb 2021

1 inspections

2 intermediate

6 basic

Feb

Nov 2022

1 inspections

4 intermediate

2 basic

Jun 2023

1 inspections

3 basic

Jun

Inspection History

5 records on file

5 Routine

Jun 23

Routine InspectionLatestScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
Date mark commercially made products with date they were opened
DAL-2*41 Food storage containers, identified with common name of food.−2
Label all bulk ingredients containers
DAL-3*45 Premises shall be maintained in good repair−2
Replace gaskets of reach-in cooler

Base deductions−6 pts

Nov 22

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RIC observed at 50 F
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Cook observed cutting/preparing/handling ready-to-eat food with bare hands
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer solution in buckets too low observed between 0-10 ppm Cl
DAL-4*18 Toxic items labeling-non original container−5
Label all spray bottles in kitchen with what is inside them

Basic (2)

−4 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
Get cook food handler certificates
DAL-6*42 Dirty nonfood contact surfaces−2
Clean any encrusted grease on cooking equipment

Base deductions−24 pts

Feb 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
RI cooler at 50 F must be maintain 40 F or below to avoid cross contamination
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units in all areas dirty with soils, milk and sugars spills with grease accumulations must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-3*38 Time/temperature controlled for safety food, slacking−2
RI cooler back area slacking temperature at 50F must be maintain food temperature at 40 F or below
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment, walls and ceiling dirty with litter, grease accumulations, food debris, dust accumulations and soils deposits must be clean to avoid cross contamination
DAL-6*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination
DAL-7*39 Equipment in good repair and proper adjustment.−2
RI cooler slacking temperatures must be replace or repair to maintain food temperatures of 40 F or below
DAL-8*45 Premises shall be maintained in good repair−2
lights not working in different areas must be replace or repair to proper condition

Base deductions−22 pts

Jan 20

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
PIC must be discard food containers without day or date to avoid cross contamination
DAL-7*02 Outfitter-Food Temperatures (Cold).−5
RI cooler units at kitchen area not maintain proper food temperature - 56 F - and 51 F RI cooler units must be maintain proper food temperature at 40 F or below to avoid cross contamination

Basic (9)

−18 pts

DAL-1*43 Ventilation hood systems, adequacy−2
missing vent hood above oven inside kitchen area must be have proper ventilation system to avoid unlawful discharges
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date mark on food containers inside cooler units must be date marking food containers in all areas to avoid cross contamination
DAL-4*24 Food Labeling- with common name of the food−2
missing food labels on food containers inside all cooler units and freezer must be label all food containers in all areas to avoid cross contamination
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-6*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
floors, ceiling and walls with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-9*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-10*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas must be have sanitizer buckets at 100 ppm chlorine concentration and 3c sink sanitizing solution at 50 ppm chlorine concentration
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food containers at floor level must be 6 inches out the floor level

Base deductions−28 pts

Dec 18

Routine InspectionScore: 82

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
hot dogs at room temp without time or temp control
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm sanitizer bucket
DAL-3*14 Gloves single use−5
gloves not allow for reuse
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store together with milk and pickle

Basic (3)

−6 pts

DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
cheese, hot dogs
DAL-7*31 Individual, disposable towels−2

Base deductions−26 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Southern Restaurants Best in Dallas All Texas Restaurants