What is Super Mercado Monterrey #5 Tortilla/deli's health inspection score?

Super Mercado Monterrey #5 Tortilla/deli 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 Monterrey #5 Tortilla/deli last inspected?

Super Mercado Monterrey #5 Tortilla/deli 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 Tortilla/deli have?

Super Mercado Monterrey #5 Tortilla/deli has 37 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado Monterrey #5 Tortilla/deli safe to eat at?

Super Mercado Monterrey #5 Tortilla/deli 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 Monterrey #5 Tortilla/deli serve?

Super Mercado Monterrey #5 Tortilla/deli serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Mercado Monterrey #5 Tortilla/deli

Name: Super Mercado Monterrey #5 Tortilla/deli
Address: 5306 W DAVIS ST, Dallas, 75211
Rating: 44

5306 W DAVIS ST, Dallas

Data may be outdated — inspected 6/29/2023

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0Poor

Deli•West Dallas

Ranked #286 of 356 in West DallasBetter than 36% of deli restaurants

Stable

5 inspections

Last: Jun 29, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-12 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

3 basic

Jan

Aug 2020

1 inspections

2 intermediate

9 basic

Aug 2021

1 inspections

3 basic

Aug

Oct 2022

1 inspections

3 intermediate

6 basic

Jun 2023

1 inspections

2 intermediate

6 basic

Jun

Inspection History

5 records on file

5 Routine

Jun 23

Routine InspectionLatestScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep foods at appropriate temperature
DAL-2*10 Clean Sight and Touch−5
Clean ice machine>observed mold like substance

Basic (6)

−12 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Renew food handler certificates
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food if kept for more than 24 hrs
DAL-5*31 No soap at handsink−2
Provide hand soap for hand sinl
DAL-6*33 Rinsing procedures - 3 compartment sink−2
When washing dishes first wash with just soap, rinse, wash with bleach
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Plastic wrapping in ice in ice machine
DAL-8*45 Premises shall be maintained in good repair−2
Replace gaskets in reach-in coolers

Base deductions−22 pts

Oct 22

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
One section of steam table out of temperature (115 F-128 F)>fixed as soon as mentioned
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Don't store eggs on top of ready-to-eat food
DAL-3*10 Clean Sight and Touch−5
Mold observed in ice machine

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking on ready-to-eat food
DAL-5*29 Food thermometers provided and accessible−2
Replace non-functioning thermometers in reach-in-cooler
DAL-6*34 Pest control-routine inspections for−2
Flies & cockroaches seen during inspection
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food off floor
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk ingredients with common name
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean walls & floors of food debris.

Base deductions−27 pts

Aug 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils and grease accumulations must be clean and sanitize to avoid cross contamination
DAL-2*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*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site

Base deductions−6 pts

Aug 20

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers must be have approved containers as food containers
DAL-9*10 Equipment and Utensils Cleaning-contamination−5
equipment and utensils dirty must be clean and sanitize to avoid cross contamination tortilleria: equipment dirty in all areas must be clean and sanitize to avoid cross contamination

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on all food containers in all areas
DAL-2*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler unit rust and oxidize must be replace or repair to proper condition door gaskets broken on cooler units must be have replace or repair to proper condition cutting boards bended and broken must be replace to proper condition
DAL-4*42 Ventilation hood systems−2
vent hood walls and ceiling joint broken -use not approved material - must be replace or repair with approved material to avoid chemical contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination
DAL-6*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-7*24 Food Labeling- with common name of the food−2
missing food labels on all areas must be label all food containers in all areas
DAL-8*31 Hand sinks: number installed for convenient use−2
hand sink broken must be have a proper hand sink install and accessible to employees
DAL-10*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions on site must be have: sanitizer bucket 100 ppm chlorine concentration 3c sink setup at: 50 ppm chlorine concentration
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood dirty must be clean to avoid cross contamination

Base deductions−28 pts

Jan 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
noodle chicken soup 117'f egg 132'f
DAL-2*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all bean pot

Basic (3)

−6 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
all food in cooler
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−21 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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