What is Super Mercado Monterrey Kitchen's health inspection score?

Super Mercado Monterrey Kitchen has a SafeDine safety score of 50 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 Kitchen last inspected?

Super Mercado Monterrey Kitchen was last inspected on February 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Mercado Monterrey Kitchen have?

Super Mercado Monterrey Kitchen has 64 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Mercado Monterrey Kitchen safe to eat at?

Super Mercado Monterrey Kitchen has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Super Mercado Monterrey Kitchen serve?

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

Official Health Record

Super Mercado Monterrey Kitchen

Name: Super Mercado Monterrey Kitchen
Address: 1120 S WESTMORELAND RD, Dallas, 75211
Rating: 50

1120 S WESTMORELAND RD, Dallas

Data may be outdated — inspected 2/2/2024

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0Fair

American•West Dallas

Ranked #260 of 356 in West DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Feb 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

27 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-10 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

1120 S WESTMORELAND RD, Dallas, TX 75211

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Violation Timeline

Jul 2019

1 inspections

8 basic

Jul

Jan 2020

1 inspections

1 intermediate

2 basic

Sep 2020

1 inspections

2 intermediate

5 basic

Sep

Jan 2021

1 inspections

1 intermediate

6 basic

Jul 2021

1 inspections

1 intermediate

5 basic

Jul

Jan 2022

1 inspections

2 intermediate

6 basic

Jul 2022

1 inspections

1 intermediate

6 basic

Jul

Feb 2023

1 inspections

4 basic

Aug 2023

1 inspections

1 intermediate

7 basic

Aug

Feb 2024

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*10 Equipment / Utensils (PHF) every 4 hours−5
old food debris inside HH, need to clean
DAL-6*03 Food products not maintained at 135øF or above−5
HOT HOLDING TEMPERATURES ARE LESS THAN 135

Basic (4)

−8 pts

DAL-1*45 Floor contruction requirements−2
the floor in the kitchen is degrading, not easily cleaned
DAL-3*42 Nonfood-contact surfaces material−2
need to clean working surfaces
DAL-4*36 Cloths in-use for wiping between uses stored−2
need to store wiping cloths in sanitizer
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
need to clean behind equipment

Base deductions−18 pts

Aug 23

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw bacon at 45.3f, salsa 44.9f. food display case above temperature. adjust/repair

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
renew expire food manager certificates
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
replace non working heat lamp
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark foods that have been removed from original package
DAL-5*32 Damaged Equipment−2
replace damaged sliding doors of display case
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
clean heat lamp fixture
DAL-7*39 Equipment in good repair and proper adjustment.−2
repair cold hold display case
DAL-8*42 Dirty nonfood contact surfaces−2
clean walls and floors

Base deductions−19 pts

Feb 23

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
GRIME BUILD UP ON WIRE STORAGE SHELVES, AND GRIME ON WALLS AND CEILING INSIDE OF WALK IN COOLER, CLEAN.
DAL-2*45 Premises shall be maintained in good repair−2
REPAIR MISSING COVE BASE UNDERNEATH 3 COMP SINK.
DAL-3*47 Handwashing signage−2
PROVIDE HAND WASH SIGN AT HAND SINK.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
USING FAN WITH DUST BUILD UP TO COOL FOOD. CLEAN FAN AND USE OTHER MEANS TO COOL FOOD.

Base deductions−8 pts

Jul 22

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*03 Food products not maintained at 135øF or above−5
observed food that was not on direct area of heat lamp at carnitas 123.8F, ribs 126.8F. provide more heat lamps or arrange food properly.

Basic (6)

−12 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
observed grease build up on equipment, clean.
DAL-2*47 Conditions of Permit-in use of food equipment−2
missing hand wash sign at hand sink, provide.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
heavy grease build up underneath heat lamps, clean.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
food and grease build up at large bowl cooking area, maintain clean.
DAL-6*45 Floor contruction requirements−2
observed large cracks and depressions at all large bowl cooking areas, resurface floor to let grease and water drain properly.
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
grease and food build up on floors, clean.

Base deductions−17 pts

Jan 22

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
observed chlorine sanitizer at 0 PPM. change every 2-4 hours.
DAL-8*03 Food products not maintained at 135øF or above−5
observed ribs at 115F and 118F, employee states he turned off heat lamp.

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
heavy dust build up on fans, clean. grease build on heating lamp area.
DAL-2*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
leak coming from faucets on three comp sink.
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet cloths stored left on food contact surfaces, store in sanitizer buckets when not in use.
DAL-4*45 Premises shall be maintained in good repair−2
observed falling wall base. repair. gaps between floor and wall.
DAL-5*47 Handwashing signage−2
missing hand wash signs.
DAL-7*43 Ventilation hood systems, adequacy−2
observed build up of smoke in establishment. repair.

Base deductions−22 pts

Jul 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
pork feet 114.9F, carnitas 121.7F, ribs 122.3F. all food under hot hold temperature was not underneath heat lamp. food was rapidly reheated and place underneath heat lamp.

Basic (5)

−10 pts

DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed pig feet stored underneath heavily grime heat lamp, clean metal lamp holders. all other foods were covered.
DAL-3*39 Cooking equipment free of encrusted grease−2
heavy build up of grease was observed on all large frying pots. clean all encrusted grease.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
grease on walls, dust on large fan used to keep employees cool, CLEAN.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed opened water bottles and a employee break station in kitchen. NO EATING OR DRINKING IN KITCHEN.
DAL-6*47 Handwashing signage−2
observed missing hand wash sign at hand sink, provide.

Base deductions−15 pts

Jan 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
observed employee washing and rinsing utensils and not sanitizing. sanitize utensils and equipment after rinsing.

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
large standing fan used for cooling covered with dust.
DAL-2*45 Floor& wall junctures- coved & sealed−2
missing cove base next to 3 comp. sink. repair.
DAL-3*39 Store equipment & utensils - avoid contamination−2
utensils stored in soiled container, store in clean area.
DAL-5*32 Damaged Equipment−2
observed heavily burnt pans used to cook food. replace.
DAL-6*47 Handwashing signage−2
missing hand wash sign at hand sink. provide hand sink.
DAL-7*21 RFSM - Not On Site−2
RFSM not onsite.

Base deductions−17 pts

Sep 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored above salsa, arrange to prevent potential cross contamination.
DAL-5*10 A chemical sanitizer used: contact times criteria−5
employee was using wet water cloths from hand sink to sanitize food contact surface. use sanitizer to sanitize food contact surfaces.

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
grime on floor, clean.
DAL-3*45 Floor& wall junctures- coved & sealed−2
missing wall base in kitchen, add missing wall base.
DAL-4*36 Cloths in-use for wiping between uses stored−2
employee in kitchen placing cloths in hand sink. place wet cloth into sanitizer bucket when not in use.
DAL-6*34 Remove dead/trapped pests−2
dead pest observed on light shields.
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
missing thermometer in cheese ric and in salsa ric.

Base deductions−20 pts

Jan 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
containers of sugar have heavy grime that spills into sugar when opening lids of sugar containers, clean and sanitize bins.

Basic (2)

−4 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
clean frp walls. grime build up on walls.
DAL-2*45 Lockers to be used to store personal items−2
bag on shelve that contains expose food and exposed single service items. place personal items in locker or away from food products, equipment, single service items.

Base deductions−9 pts

Jul 19

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
fly activity observed must be contact pest management to eliminate pest
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ceiling on all areas dirty with soils accumulation and grease residues must be replace, repair to avoid cross contamination
DAL-3*34 Devices to stun/electrocute flying insects−2
missing blue light at bakery area to control and eliminate pest
DAL-4*24 Food Labeling- with common name of the food−2
missing labeling on food containers on bakery area must be label all food containers with proper identification use as public health control
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
all a/c vents and all vent hood air ducts dirty with soils and grease accumulations on bakery area must be clean all vents including vent hood to avoid cross contamination
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
3c sink and sanitizer buckets with zero Chlorine concentration of sanitizing solution must be have: sanitizer bucket 100 ppm of Chlorine concentration 3c sink 50 ppm of Chlorine concentration
DAL-7*45 Ceiling easily cleanable and light in color−2
PIC must be replace or repair ceiling on all areas that is easy cleanable, light color and non- absorbent material
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level bakery area must be 6 inches out the floor level to avoid cross contamination

Base deductions−16 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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