What is Super Mercado 5 Estrellas's health inspection score?

Super Mercado 5 Estrellas has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Super Mercado 5 Estrellas last inspected?

Super Mercado 5 Estrellas was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Mercado 5 Estrellas have?

Super Mercado 5 Estrellas has 113 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado 5 Estrellas safe to eat at?

Super Mercado 5 Estrellas has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Super Mercado 5 Estrellas

Name: Super Mercado 5 Estrellas
Address: 9648 OVERLAKE DR, Dallas, 75220
Rating: 40

9648 OVERLAKE DR, Dallas

Data may be outdated — inspected 1/12/2024

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0Poor

Northwest Dallas

Ranked #351 of 430 in Northwest Dallas

Stable

10 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

11.3

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-14 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

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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9648 OVERLAKE DR, Dallas, TX 75220

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Violation Timeline

Nov 2020

1 inspections

5 intermediate

10 basic

Nov

Dec 2020

1 inspections

6 intermediate

8 basic

Feb 2021

1 inspections

4 intermediate

9 basic

Feb

Mar 2021

1 inspections

4 intermediate

9 basic

Apr 2021

1 inspections

3 intermediate

6 basic

Apr

Oct 2021

1 inspections

3 intermediate

8 basic

Mar 2022

1 inspections

3 intermediate

5 basic

Mar

Jun 2023

2 inspections

4 intermediate

18 basic

Jan 2024

1 inspections

2 intermediate

6 basic

Jan

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
prepackaged foods front counter observed without label. Food must be labeled properly
DAL-7*10 Clean Sight and Touch−5
clean and sanitize the tortilla holding rack for sight an touch

Basic (6)

−12 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open cup oberved at food prep station in store
DAL-3*31 No soap at handsink−2
no paper towels at hand sink
DAL-4*45 Drying Mops-air dry−2
hang wet mops to allow them time to dry
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
protect food by storing off the floor
DAL-6*42 Dirty nonfood contact surfaces−2
detail clean fans underneath the tortilla holding rack
DAL-8*21 RFSM - Not On Site−2
No RFSM on site during the inspection

Base deductions−22 pts

Jun 23

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed spoiled fruit for sell, observed expired baby formula (may 2023 & sept. 2022)

Basic (7)

−14 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
utensils on wet/dirty ric shelve
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
remove saran wrap from inside of RIC
DAL-4*34 Pest control-routine inspections for−2
observed multiple flies in kitchen
DAL-5*47 Handwashing signage−2
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Provide splash guard @ hand wash sink @ meat shop
DAL-7*31 Handwashing lavatory - used for other purpose−2
DAL-8*42 Dirty nonfood contact surfaces−2
clean dirty wic floors

Base deductions−19 pts

Jun 23

Routine InspectionScore: 75

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed pork intestine @ 82 F
DAL-2*10 Clean Sight and Touch−5
observed food accumulation inside microwave
DAL-3*19 Water & Plumbing in good repair- per code−5
Observed leak under hand sink and on it's faucet

Basic (11)

−22 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
observed packaged peanuts and cinnamon bark with no labeling
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
salsa, pico de gallo, cilantro & onion)
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in RIC with salsa, pico de gallo
DAL-8*31 Handwashing lavatory - used for other purpose−2
do no store items in hand sink
DAL-9*34 Pest control-routine inspections for−2
observed multiple flies in establishment
DAL-10*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed knife inside RIC being splashed by condensating water from RIC
DAL-11*39 Equipment in good repair and proper adjustment.−2
Repair glass door on hot hold it. Observed glass door cracked
DAL-12*42 Dirty nonfood contact surfaces−2
Remove tape from exterior of RIC and interior, clean dirty WIC A/C vents and gaskets
DAL-13*43 Light bulbs, light shields provided−2
Repair WIF light
DAL-14*45 Premises shall be maintained in good repair−2
Repair damaged tile floor in kitchen area

Base deductions−37 pts

Mar 22

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dried peppers stored in box with water damage.
DAL-2*10 Clean Sight and Touch−5
Observed dirty vegetable cooler and sweet breads[pan dulce] display.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Observed mop bucket stored next to bananas.

Basic (5)

−10 pts

DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps a back door.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bag of flour stored on the floor.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors in WIC and WIF.
DAL-7*45 Premises shall be maintained in good repair−2
Observed broken WIF door.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Observed leaking condenser fans in WIC's and WIF.

Base deductions−25 pts

Oct 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items labeling-non original container−5
spray bottles
DAL-7*10 Clean Sight and Touch−5
Must detail clean meat slicer after each use.
DAL-10*07 Packaged food shall be labeled as specified in law−5
Canela observed without the proper label.

Basic (8)

−16 pts

DAL-1*22 Nail polish, fake nails, criteria−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee personal drinks.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
sugar
DAL-6*31 Individual, disposable towels−2
DAL-8*32 Damaged Equipment−2
Remove rust from shelves in RIC.
DAL-9*45 Premises shall be maintained in good repair−2
Repair floor where damaged.
DAL-11*39 Utensils, consumer self-service−2
pastry case

Base deductions−31 pts

Apr 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Vending Machine. Hot Hold (135øF or higher)−5
Observed pork 115 degrees F, Beef 128 degrees F, and tripe 120 degrees F. Unit thermometer reads 120 degrees F.
DAL-2*14 When to wash hands before donning new gloves−5
Observed not washing hands after eating and before putting on gloves
DAL-3*10 Sanitization after Cleaning−5
Observed washing cookware without sanitizing

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as floor mat
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed single-use serving container used as scoop in salt, bowl used as scoop in flour, scoop handles in flour.
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed no sanitizer bucket
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty inside drink WIC
DAL-9*22 Accredited food handler certificate - 60 days−2
Observed food handler certificates expired more than a year

Base deductions−27 pts

Mar 21

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*14 Hands wash procedures-without soap−5
Observed rinsing hands in hand sink and not using soap to wash hands.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Observed Cheese 44.5 degrees F and 46 degrees F (display cooler reads 45 degrees F). Observed raw beef 46 degrees F, 43.5 degrees F, and 45 degrees F, raw chicken 43.5 degrees F (display cooler reads 43 degrees F)
DAL-4*10 Clean Sight and Touch−5
Observed dirty meat cutter
DAL-5*03 Food products not maintained at 135øF or above−5
Observed pork 118 degrees F and beef 119 degrees F (warmer reads 120 degrees F). Issued citation.

Basic (9)

−18 pts

DAL-2*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label salsas for sale
DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark salsas for sale
DAL-7*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-8*32 Nonfood surfaces-design to be cleaned easily−2
Observed using cardboard as mat under 3-comp sink and in WIC. Observed using plastic wrap used to hold shelves in place in WIC
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food uncovered in dry storage.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knives kept inside cooler and warmer.
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty inside WIC (wall, floor, shelves)
DAL-12*45 Drying Mops-air dry−2
Hang mop to allow air dry.
DAL-13*21 RFSM - Not On Site−2
RFSM not on site at time of inspection. Must have at least 1 RFSM on site during all hours of operation.

Base deductions−38 pts

Feb 21

Routine InspectionScore: 74

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed pork 94.5 degrees F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed object from shelf fallen into dry ingredient
DAL-3*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed not sanitizing knives after washing.
DAL-4*18 Use toxic according to manufacturer direction−5
Observed using hand sanitizer to sanitize probe thermometer.

Basic (9)

−18 pts

DAL-5*21 RFSM - Not On Site−2
No RFSM on site
DAL-6*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark salsas
DAL-8*32 Equipment has cracks and corners−2
Observed cracked glass on display cooler
DAL-9*33 Rinsing procedures - 3 compartment sink−2
Observed washing knives in other sink (not 3-comp)
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed powder bakery ingredients open
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knives in cooler, warmer, and in gap between coolers
DAL-12*41 Food storage containers, identified with common name of food.−2
Observed plastic bags of dry ingredient not labeled
DAL-13*42 Dirty nonfood contact surfaces−2
Observed dirty WIC shelves, floor, ceiling

Base deductions−38 pts

Dec 20

Routine InspectionScore: 71

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed pork 96 degrees F and 102 degrees F. Unit 108 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can
DAL-3*10 Clean Sight and Touch−5
Observed dirty meat cutter. clean and sanitize after using.
DAL-4*18 Chemical sanitizer generated onsite, chemical criteria−5
Bucket concentration >200 ppm Cl.
DAL-5*14 When to wash hands−5
Wash hands using soap after eating/drinking/after washing utensils, and before putting on gloves.
DAL-14*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw poultry next to bacon.

Basic (8)

−16 pts

DAL-6*28 Date marking combined ingredients for RTE/ TCS food−2
Observed tortillas and salsas for sale with no date.
DAL-7*32 Equipment has cracks and corners−2
Observed cracked container lid
DAL-8*33 Rinsing procedures - 3 compartment sink−2
Set up 3-compartment sink to wash, rinse, and sanitize in order.
DAL-9*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed sanitizer bucket cloudy w/ debris
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in dry storage.
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls used as scoop
DAL-12*42 Dirty nonfood contact surfaces−2
Observed dirty in WIC
DAL-13*45 Drying Mops-air dry−2
Hang mops to allow air dry

Base deductions−46 pts

Nov 20

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed pork 120 degrees F. Unit reads 102 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented cans
DAL-3*10 Clean Sight and Touch−5
Observed meat cutter w/ dried meat stuck to it. Observed wiped down with water only.
DAL-4*14 When to wash hands−5
Observed not washing hands between handling meat (raw), touching clothes/surfaces, and serving customers or prepping salsa.
DAL-5*18 Toxic items labeling-non original container−5
Observed no label on soap/sanitizer/cleaner bucket

Basic (10)

−20 pts

DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
observed tortillas and salsas not date-marked.
DAL-7*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strips.
DAL-8*31 Handwashing lavatory - accessible−2
Do not block hand sink
DAL-9*32 Equipment has cracks and corners−2
Observed cracked glass on display cooler, cracked food container lid.
DAL-10*36 Cloths in-use for wiping between uses stored−2
Keep wiping towels in sanitizing solution
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in dry storage.
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls used as scoops in dry ingredients.
DAL-13*42 Dirty nonfood contact surfaces−2
Observed dirty behind/under equipment. Dirty WIC shelves/floor. Dirty door flaps, ceiling tiles.
DAL-14*43 Heating/ventilation: designed and installed−2
Observed missing fan cover in WIC
DAL-15*45 Drying Mops-air dry−2
Dump mop water and hang mop to air dry

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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