What is Super Mercado Monterrey #5 Bakery's health inspection score?

Super Mercado Monterrey #5 Bakery has a SafeDine safety score of 62 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 Monterrey #5 Bakery last inspected?

Super Mercado Monterrey #5 Bakery was last inspected on June 29, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Mercado Monterrey #5 Bakery have?

Super Mercado Monterrey #5 Bakery has 30 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado Monterrey #5 Bakery safe to eat at?

Super Mercado Monterrey #5 Bakery has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Super Mercado Monterrey #5 Bakery

Name: Super Mercado Monterrey #5 Bakery
Address: 5306 W DAVIS ST, Dallas, 75211
Rating: 62

5306 W DAVIS ST, Dallas

Data may be outdated — inspected 6/29/2023

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0Fair

West Dallas

Ranked #168 of 356 in West Dallas

Stable

5 inspections

Last: Jun 29, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 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

+5 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

5306 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

2 basic

Jan

Aug 2020

1 inspections

3 intermediate

8 basic

Aug 2021

1 inspections

1 intermediate

4 basic

Aug

Oct 2022

1 inspections

1 intermediate

4 basic

Jun 2023

1 inspections

4 basic

Jun

Inspection History

5 records on file

5 Routine

Jun 23

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-2*31 No soap at handsink−2
Provide soap for hand sink
DAL-3*34 Pest control-routine inspections for−2
Clean evidence of pest
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean any spilt sugar/ingredients

Base deductions−8 pts

Oct 22

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Observed raw shelled eggs out in the open at room temperature

Basic (4)

−8 pts

DAL-2*34 Pest control-routine inspections for−2
Flies seen during inspection
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Bulk ingredients not properly sealed
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean food debris from floor
DAL-5*45 Premises shall be maintained in good repair−2
Fix any loose shelves/holes in shelves

Base deductions−13 pts

Aug 21

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooking equipment and utensils dirty with soils and encrusted grease in all areas must be clean all equipment and utensils to avoid cross contamination

Basic (4)

−8 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
open food bags in all areas inside bakery area must be maintain in a container with lids to avoid cross contamination
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-4*45 First Aid−2
first aid kit depleted must be have a complete first aid kit
DAL-5*45 Premises shall be maintained in good repair−2
door entry must be clean or repair to proper condition ceiling tiles bulge and expose material must be repair or replace to proper condition

Base deductions−13 pts

Aug 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
missing date marking on bread pans inside racks must be discard food to avoid cross contamination
DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
equipment and utensils dirty in all areas must be maintain clean and sanitize to avoid cross contamination

Basic (8)

−16 pts

DAL-1*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-3*21 PIC ensures food handlers properly trained−2
missing current food handler cards on site must be have current food handler cards on site
DAL-4*47 RFSM Certificate - Not Display−2
expired RFSM certification must be have FSM registered with the city
DAL-5*45 Premises cleaned when minimal food is exposed−2
premises dirty in all areas must be clean and sanitize all areas
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty on bakery area must be clean vent hood on bakery area to avoid contamination
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
open flour bags at floor level must be maintained inside a container with lid and be out 6 inches the floor level
DAL-10*45 First Aid−2
missing first aid kit must be have first aid kit
DAL-11*31 Handwashing lavatory - accessible−2
hand sink not working must be have a working hand sink to properly hand wash hands for employees

Base deductions−31 pts

Jan 19

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the prep area, utensil and bakery shelves

Basic (2)

−4 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
floor

Base deductions−19 pts

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Community Safety Reports

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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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