What is Sprouts Farmers Market Deli/bakery/ Sushi's health inspection score?

Sprouts Farmers Market Deli/bakery/ Sushi 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 Sprouts Farmers Market Deli/bakery/ Sushi last inspected?

Sprouts Farmers Market Deli/bakery/ Sushi was last inspected on July 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sprouts Farmers Market Deli/bakery/ Sushi have?

Sprouts Farmers Market Deli/bakery/ Sushi has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sprouts Farmers Market Deli/bakery/ Sushi safe to eat at?

Sprouts Farmers Market Deli/bakery/ Sushi has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sprouts Farmers Market Deli/bakery/ Sushi

Name: Sprouts Farmers Market Deli/bakery/ Sushi
Address: 1800 N HENDERSON AVE, Dallas, 75206
Rating: 61

1800 N HENDERSON AVE, Dallas

Data may be outdated — inspected 7/15/2023

▲Improving

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0Fair

Greenville

Ranked #232 of 472 in Greenville

Improving

10 inspections

Last: Jul 15, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 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

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

-2 pts

Potential hazards • 5 pts each

Basic

-8 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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1800 N HENDERSON AVE, Dallas, TX 75206

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Violation Timeline

Dec 2019

1 inspections

4 intermediate

5 basic

Dec

Apr 2020

1 inspections

2 intermediate

5 basic

Nov 2020

1 inspections

5 intermediate

9 basic

Nov

Dec 2020

1 inspections

4 intermediate

7 basic

May 2021

1 inspections

2 intermediate

8 basic

May

Nov 2021

1 inspections

2 intermediate

7 basic

Aug 2022

1 inspections

1 intermediate

3 basic

Aug

Oct 2022

1 inspections

3 intermediate

5 basic

Jan 2023

1 inspections

4 basic

Jan

Jul 2023

1 inspections

4 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jul 23

Routine InspectionLatestScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*39 Cutting surfaces.−2
cutting boards observe in poor condition
DAL-2*41 Food storage containers, identified with common name of food.−2
label bulk ingredients bins (seasoning salt)
DAL-3*42 Dirty nonfood contact surfaces−2
clean walls underneath 3 sink
DAL-4*45 Premises shall be maintained in good repair−2
flooring observed not in good repair, paint chipping

Base deductions−8 pts

Jan 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*29 Thermometers to be accurate +/-1.5 'C−2
Observed broken RIC thermometers.
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty air vent at ceiling.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty ceiling tiles.
DAL-4*45 Premises shall be maintained in good repair−2
Observed standing water in kitchen.

Base deductions−8 pts

Oct 22

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding, must be below 41F.
DAL-2*10 Q.A. PPM - follow manufacturer's direction−5
Quat sanitizer at 100 ppm (bucket).
DAL-5*14 When to wash hands before donning new gloves−5
Observed employee put on gloves without washing hands.

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM for manager on site.
DAL-4*29 Food thermometers provided and accessible−2
Need thermometers in all RIC.
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on WIF floor, must be 6 inches above the floor.
DAL-7*39 Equipment in good repair and proper adjustment.−2
RIC equipment (cold bar) not working properly.
DAL-8*34 Pest Control−2
Lots of flies observed in kitchen.

Base deductions−25 pts

Aug 22

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Yogurt found at 42.2'f, keep at 41'f or lower

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
Obtain RFSM from City of Dallas
DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
Keep dairy cooler at 41'f or lower
DAL-3*45 Premises shall be maintained in good repair−2
Fix leak on hand sink and 3CS in meat prep area

Base deductions−11 pts

Nov 21

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY STORAGE R .EGGS STORED WITH rTE FOOD ( CORN BREAD)

Basic (7)

−14 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
IMPROPER DATE MARKING
DAL-4*32 Package integrity−2
REMOVE ALL DENTED CANS
DAL-5*33 Warewashing equipment, clean solutions.−2
CLEAN WARE WASHING
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DRAIN
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENT

Base deductions−24 pts

May 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS AND IMPROPER GLOVE USAGE
DAL-9*18 Toxic items storage adjacent to food/utensils−5
S. BUCKET STORED NEXT TO BAKING EQUIPMENT

Basic (8)

−16 pts

DAL-1*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-2*38 Thawing. under running water criteria - water velocity−2
IMPROPER THAWING OF SHRIMP
DAL-3*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FRP, FAN VENT COVERS, CLEAN DRAINS & REMOVE BUILD-UP FROM VENT HOOD SYSTEM
DAL-6*33 Warewashing machine, sink - cleaned before use−2
CLEAN 3 PREP SINK BEFORE USING
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
EXPIRED DATE MARKING ON DELI & IMPROPER DATE MARKING ON DELI CHEESE (CHEESES DATE MARKED FOR 10 THRU 13TH DAYS OUT)
DAL-10*32 Can openers-cleanability−2
REMOVE BUILD-UP FROM CAN OPENER

Base deductions−26 pts

Dec 20

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110 AT ALL HAND SINKS
DAL-2*02 Cold Hold (41øF/45øF or below)−5
S. CHEESE 48.0, S. CHEESE 45.7F
DAL-4*14 When to wash hands as often as necessary during prep−5
LACK OF WASHING HANDS BETWEEN CHANGING GLOVES
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES

Basic (7)

−14 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
OBSERVED EMPLOYEE WEARING WIPING CLOTHES
DAL-6*35 Hair Restraints effective−2
MAINTAIN HAIR RESTRAINTS FOR ALL EMPLOYEES IN DELI
DAL-7*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING OVER PREP AREA & CLEAN DRAINS
DAL-10*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
IMPROPER DATE MARKING ON SALAD DRESSING

Base deductions−34 pts

Nov 20

Routine InspectionScore: 74

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING & EXPIRED DATE MARKING ON PREPARED FOODS 9/17/20 & DELI MEAT 11/11/20
DAL-4*12 Report Sickness−5
PROVIDE EMPLOYEE HEALTH AGREEMENT POLICY
DAL-5*02 Cold Hold (41øF/45øF or below)−5
S. HAM 48.7 , S. CHEESE 43.9, S. TOM 44.2
DAL-6*18 Toxic items storage adjacent to food/utensils−5
SANITIZER STORED WITH SINGLE SERVICE ITEMS
DAL-12*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F

Basic (9)

−18 pts

DAL-2*39 Cooking equipment free of encrusted grease−2
REMOVE/ CLEAN ALL ENCRUSTED FOOD EQUIPMENT
DAL-3*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS- REMOVE ALL PEELING PAINT
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN / REMOVE ALL DUST BUILD-UP ABOVE PREP TABLE , CLEAN FAN VENT COVERS CLEAN FLOORS, WALLS, DRAINS & FRP
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS AND VENT HOOD SYSTEM IN KITCHEN
DAL-9*21 RFSM - Not On Site−2
EXPIRED RFSM ( 6/20/20)
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED WITH CUSTOMER'S FOOD
DAL-11*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED FOOD EQUIPMENT
DAL-13*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-14*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL ABSORBENT MATERIAL FROM EQUIPMENT

Base deductions−43 pts

Apr 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food
DAL-6*19 One Inch Air Gap−5
provide one inch air gap

Basic (5)

−10 pts

DAL-1*45 Premises shall be maintained in good repair−2
resurface floors
DAL-3*39 Loosely cover cooling foods−2
loosely cover cooling food in WIC
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
remove rust & absorbent materials from food contact surfaces
DAL-5*34 Outer openings:closing holes, gaps−2
close all gaps
DAL-7*42 Nonfood-contact surfaces material−2
remove dust from ceiling in WIC & clean fan vent covers

Base deductions−20 pts

Dec 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
S. BUCKET STORED NEXT TO SINGLE SERVICE ITEMS
DAL-4*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. EGGS STORED WITH AND ON RTE FOOD
DAL-8*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110f WITHIN 20 SECONDS AT ALL HAND SINKS

Basic (5)

−10 pts

DAL-1*23 Water, Plumbing,& Waste Water - Pressure−2
LOW PRESSURE WATER AT HAND SINKS
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING OVER PREP AREA, CLEAN FLOORS & FAN VENTS
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON PREP TABLE WHILE PREPPING
DAL-9*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES

Base deductions−30 pts

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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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