What is Super Mercado Mexico's health inspection score?

Super Mercado Mexico has a SafeDine safety score of 44 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 Mexico last inspected?

Super Mercado Mexico was last inspected on April 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Mercado Mexico have?

Super Mercado Mexico has 31 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado Mexico safe to eat at?

Super Mercado Mexico has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Super Mercado Mexico serve?

Super Mercado Mexico serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Mercado Mexico

Name: Super Mercado Mexico
Address: 501 S ROSEMONT AVE, Dallas, 75208
Rating: 44

501 S ROSEMONT AVE, Dallas

Data may be outdated — inspected 4/28/2023

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0Poor

American•Oak Cliff

Ranked #321 of 400 in Oak CliffBetter than 17% of american restaurants

Unknown

3 inspections

Last: Apr 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

36 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

501 S ROSEMONT AVE, Dallas, TX 75208

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Violation Timeline

Aug 2020

1 inspections

1 intermediate

6 basic

Aug

Sep 2021

1 inspections

1 intermediate

12 basic

Apr 2023

1 inspections

3 intermediate

8 basic

Apr

Inspection History

3 records on file

3 Routine

Apr 23

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED UNCOOKED CHORIZO STORED ABOVE RTE HOT DOGS IN DELI RIC. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-2*18 Licensed pest control applicator only−5
OBSERVED HOME USE TOMCAT PESTICIDE THROUGHOUT BACK KITCHEN. REMOVE FROM PREMISES.
DAL-9*11 Distressed merchandise, segregation and location−5
OBSERVED BLUE CONTAINER OF RETURNS NOT LABELED. LABEL BLUE CONTAINER

Basic (8)

−16 pts

DAL-3*45 Premises shall be maintained in good repair−2
OBSERVED LOOSE CEILING IN MAIN KITCHEN, UNFINISHED OUTLETS, LOOSE FRP WALLS IN CARNICERIA, PEELING PAINT, DAMAGED WALLS IN FRONT OF STORE. REPAIR.
DAL-4*42 Dirty nonfood contact surfaces−2
HEAVY GRIME BUILD UP ON SHELVES OF WALK IN COOLER, GRIME ON CEILING AND FLOORS, GRIME INSIDE OF EQUIPMENT, GRIME ON GASKETS OF COLD HOLD EQUIPMENT. FLOUR BUILD UP IN TORTILLA ROOM.
DAL-5*39 Store equipment & utensils in a clean, dry place−2
OBSERVED CLEAN UTENSILS STORED ON SOILED STORAGE SHELVES, STORE ON CLEAN SURFACE.
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER IN FRONT TWO REACH IN COOLERS.
DAL-7*32 Equipment & Utensils resistant pit,chip, crazing−2
HEAVY RUST BUILD UP ON SHELVES LOCATED IN WALK IN COOLER, REPLACE OR CLEAN. OBSERVED FOIL USED AS LINER IN HOT FOOD DISPLAY, USE MATERIAL THAT DOES NOT CHIP AS EASILY.
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
OBSERVED SALSAS IN WALK IN COOLER PAST USE BY DATE. DISPOSE OF FOOD THAT HAS PAST THE DATE MARKS.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
OBSERVED FOOD CONTAINERS ON FLOOR OF WALK IN COOLER. STORE 6" OFF FLOOR.
DAL-11*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED MANY LOOSE WALLS, POOLING OF WATER. REMOVE HARBORING CONDITIONS

Base deductions−31 pts

Sep 21

Routine InspectionScore: 82

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-9*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
observed potato slicer not clean or sanitized after use.

Basic (12)

−24 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
dust build up on ceiling tiles, grime build up on floor and walls. grime build up on walls and ceilings of walk in cooler and freezer. CLEAN.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
mesh exterior door has gap. have proper gap to prevent potential entrance of pest.
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up observed on multiple intake vents, clean.
DAL-5*44 Trash can provided for papertowel waste−2
provide trash can at hand sink located in back kitchen.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
DAL-7*29 Food thermometers provided and accessible−2
no available food thermometer to check temperature of cold hold food items, provide.
DAL-8*39 Equipment & utensils cleaned before restocking−2
observed potato slicer not cleaned after restocking. clean and sanitize equipment when done with use.
DAL-10*41 Food storage containers, identified with common name of food.−2
observed salt container with not date mark.
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
masa for tamales that is prepared at establishment was observed in walk in cooler with no date mark, provide date mark for masa when placed in walk in cooler or when it has been thawed out. Flan and cakes missing date mark.
DAL-12*24 Food Label- manufacture/packer/distrubtor name−2
flan and cake from outside bakery did not have label of where they were manufactured.
DAL-13*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
food in walk in cooler not covered. provide cover.

Base deductions−29 pts

Aug 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer at 10 PPM, should be between 50-100 PPM.

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
RFSM no onsite during start of inspection
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
missing thermometer in ric(true)
DAL-4*34 Remove dead/trapped pests−2
dead pest observed, loose walls.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
dust on walls and electrical wires in carnicera, clean.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
dust on intake vents, clean.
DAL-7*45 Premises shall be maintained in good repair−2
repair loose walls and ceiling.

Base deductions−17 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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