What is Stop And Save Food Store's health inspection score?

Stop And Save Food Store has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stop And Save Food Store last inspected?

Stop And Save Food Store was last inspected on December 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stop And Save Food Store have?

Stop And Save Food Store has 53 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stop And Save Food Store safe to eat at?

Stop And Save Food Store has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Stop And Save Food Store

Name: Stop And Save Food Store
Address: 3525 SUNNYVALE ST, Dallas, 75216
Rating: 41

3525 SUNNYVALE ST, Dallas

Data may be outdated — inspected 12/20/2023

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0Poor

South Dallas

Ranked #418 of 489 in South Dallas

Stable

6 inspections

Last: Dec 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

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3525 SUNNYVALE ST, Dallas, TX 75216

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Violation Timeline

Oct 2018

1 inspections

5 intermediate

10 basic

Oct

Dec 2018

1 inspections

2 intermediate

7 basic

Jan 2020

1 inspections

1 intermediate

3 basic

Jan

Mar 2021

1 inspections

1 intermediate

4 basic

Sep 2022

1 inspections

2 intermediate

9 basic

Sep

Dec 2023

1 inspections

2 intermediate

7 basic

Inspection History

6 records on file

5 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DEEP CLEAN THE KITCHEN ASAP!
DAL-2*18 Licensed pest control applicator only−5
REMOVE BUG SPRAY FROM KITCHEN AREA

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*31 No soap at handsink−2
DAL-6*32 Damaged Equipment−2
REPLACE DAMAGED RUBBER GASKETS ON COOLER DOORS
DAL-7*39 Store equipment & utensils in a clean, dry place−2
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*45Floor, wall, ceiling - Exposed material−2
SECURE CEILING TILES BACK IN PLACE

Base deductions−24 pts

Sep 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*07 Food obtained from sources that comply with applicable laws−5
Bagged peanuts observed not labeled. mUst be labeled properly. Mexican frozen po sticks(not labeled).
DAL-8*02 Cold Hold (41øF/45øF or below)−5
Cold holding foods must be maintained at 41 or below. Observed sliced tomatoes and shredded lettuce at 69-70 F. COS

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on duty. Provide asap.
DAL-2*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety.
DAL-4*34 Pest control-routine inspections for−2
Eliminate flies throughout the food service side.
DAL-5*43 Light bulbs, light shields provided−2
Electrical problem with lights (vent hood) system. Repair at once.
DAL-6*42 Dirty nonfood contact surfaces−2
Encrusted grease build up (steam wells/exterior of grill/wheels).
DAL-7*45 Premises shall be maintained in good repair−2
Walls observed not in good repair.
DAL-9*47 Other Violations−2
Provide a hook/rack to hang wet mops.
DAL-10*46 Physical Facilities Premises−2
Detail clean interior of restroom. Replace self closing device.
DAL-11*32 Maintain in Good Repair−2
Replace damaged rubber gaskets(RIC) doors.

Base deductions−28 pts

Mar 21

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−13 pts

Jan 20

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 A chemical sanitizer used: contact times criteria−5

Basic (3)

−6 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*32 Approved Food Contact Equip.−2
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−11 pts

Dec 18

Follow-up InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness−5
PROVIDE EMPLOYEE HEALTH POLICY
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL RACKS

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
PROVIDE LABELS FOR ICE
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE IN HOT HOLDING UNITS
DAL-4*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN IN CUSTOMER VIEW
DAL-8*45 Ceiling easily cleanable and light in color−2
REPAIR IN WIC
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−24 pts

Oct 18

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-3*20 Grease Trap Tickets−5
NO CURRENT RECORDS PROVIDED
DAL-10*02 Cold Hold (41øF/45øF or below)−5
SLICED TOMATOES 56.9*F, JALAPENO 51.3*F, PICKLES STORED AT ROOM TEMPERATURES
DAL-11*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW BACON STORED NEXT TO RTE MEATS
DAL-13*14 When to wash hands before donning new gloves−5

Basic (10)

−20 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
INVERT UTENSIL
DAL-4*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL EMPLOYEES
DAL-5*34 Insect control devices-not over food/food prep−2
FLY DEVICES STORED OVER PREP AREA
DAL-6*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-8*43 Light bulbs, light shields provided−2
PROVIDE FOR ALL
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL PROVIDED FOR BAGS OF ICE AND CRACKERS
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR
DAL-14*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE
DAL-15*28 Date marking for hard to date packaging−2
NO DATE MARK PROVIDED FOR CUT MEAT

Base deductions−45 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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