What is The Corner Market's health inspection score?

The Corner Market has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Corner Market last inspected?

The Corner Market was last inspected on February 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Corner Market have?

The Corner Market has 43 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Corner Market safe to eat at?

The Corner Market has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Corner Market serve?

The Corner Market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Corner Market

Name: The Corner Market
Address: 3426 GREENVILLE AVE, Dallas, 75206
Rating: 56

3426 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/7/2024

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0Fair

American•Greenville

Ranked #305 of 472 in GreenvilleBetter than 22% of american restaurants

Stable

5 inspections

Last: Feb 7, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

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3426 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

5 basic

Nov

Nov 2019

1 inspections

4 intermediate

7 basic

May 2021

1 inspections

6 intermediate

9 basic

May

Sep 2022

1 inspections

2 intermediate

2 basic

Feb 2024

1 inspections

2 intermediate

3 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 24

Routine InspectionLatestScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
leak observed under 3 comp sink, shall be repaired
DAL-4*10 Clean Sight and Touch−5
Ice machine had mold observed in back and shall be cleaned to sight

Basic (3)

−6 pts

DAL-1*29 Sanitizing solutions, testing devices−2
thermometer required in RIC
DAL-3*43 Ventilation hood systems, adequacy−2
hood vent systems greasy and needs to be cleaned, observed grease buildup
DAL-5*42 Dirty nonfood contact surfaces−2
Rust observed in display surface, shall cover or paint and remove rust surface

Base deductions−16 pts

Sep 22

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine (mold), microwave (top), and meat slicer
DAL-2*14 Wash hands after all other activities−5
Observed employee touch trashcan with bare hands and not wash hands afterwards

Basic (2)

−4 pts

DAL-3*45 Premises shall be maintained in good repair−2
repair leak at faucet on 3-comp sink (handle)
DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed blender stored in handwash only sink

Base deductions−14 pts

May 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
M. LOAF 42.2, C. SALAD 46.2, FRUIT SALADS 43.0 , MAC 48.0 &S. TOM 47.7
DAL-3*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-4*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY SEPARATION RAW EGGS STORED WITH C. BACON
DAL-12*18 Toxic items storage adjacent to food/utensils−5
TOXICS ITEMS STORED WITH FOOD
DAL-13*10 Sanitization after Cleaning−5
CLEAN CUTTING BOARD WITH SANITIZED

Basic (9)

−18 pts

DAL-1*24 Food Label - Nutrition Labeling−2
PROVIDE LABELING
DAL-5*35 Hair Restraints effective−2
OBSERVED EMPLOYEES WITHOUT THEIR HAIR PROPERLY RESTRAINED
DAL-6*43 Light bulbs, light shields provided−2
REPAIR LIGHTS UNDER VENT HOOD SYSTEM
DAL-8*32 Can openers-cleanability−2
REMOVE BUILD-UP FROM CAN OPENER
DAL-9*45 Drying Mops-air dry−2
AIR DRY MOP
DAL-10*21 RFSM - Not On Site−2
EXPIRED RFSM 6/21/2019
DAL-11*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-14*47 Health permit posted−2
POST HEALTH PERMIT, CO, TAX STATEMENT, & CURRENT RFSM IN FRONT OF STORE FOR CUSTOMERS'
DAL-15*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

Base deductions−48 pts

Nov 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw shell eggs stored above RTE food
DAL-3*18 Toxic items stored above food/utensils−5
Toxics chemicals stored above RTE ( bread)
DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. tomatoes 45.3F, M. Loaf 51.7, S. turkey 48.5F, R. eggs 64.1, C. salad 49.4 H. melon 52.3
DAL-11*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands

Basic (7)

−14 pts

DAL-2*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
food stored on trash cans
DAL-4*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-5*39 Cutting surfaces.−2
resurface cutting boards
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
clean gaskets and remove dust from ceiling
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink stored on prepare table
DAL-9*24 Food Label - Nutrition Labeling−2
properly prepackage products for display for sale
DAL-10*45Floor, wall, ceiling - Exposed material−2
repair / remove expose wood ( stairs)

Base deductions−34 pts

Nov 18

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
clean algae/mildew in ice machine clean can opener blade
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw eggs next to pasteurized eggs
DAL-5*18 Toxic items storage adjacent to food/utensils−5
hand sanitizer on prep table

Basic (5)

−10 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
utensils drying on cloth plastic wrap on stainless wooden table top unable to sanitize cloth used to catch grease under grill press
DAL-3*45 Lockers to be used to store personal items−2
personal items on food
DAL-6*39 Keep utensils handles upright or protected−2
sample spoon handles must be up
DAL-7*42 Nonfood-contact surfaces material−2
clean the bottom of the coolers and freezers
DAL-8*35 Hair Restraints effective−2
hair nets or hats

Base deductions−25 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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