What is The Mixing Bowl Bakery's health inspection score?

The Mixing Bowl Bakery has a SafeDine safety score of 68 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 Mixing Bowl Bakery last inspected?

The Mixing Bowl Bakery was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Mixing Bowl Bakery have?

The Mixing Bowl Bakery has 20 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Mixing Bowl Bakery safe to eat at?

The Mixing Bowl Bakery has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Mixing Bowl Bakery serve?

The Mixing Bowl Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Mixing Bowl Bakery

Name: The Mixing Bowl Bakery
Address: 3800 W DAVIS ST, Dallas, 75211
Rating: 68

3800 W DAVIS ST, Dallas

Data may be outdated — inspected 12/7/2023

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0Fair

Bakery•West Dallas

Ranked #91 of 356 in West DallasBetter than 56% of bakery restaurants

Stable

5 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 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

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3800 W DAVIS ST, Dallas, TX 75211

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Violation Timeline

Dec 2018

1 inspections

4 intermediate

1 basic

Dec

Dec 2019

1 inspections

2 basic

Dec 2020

1 inspections

1 intermediate

7 basic

Dec

Dec 2022

1 inspections

1 intermediate

2 basic

Dec 2023

1 inspections

2 basic

Dec

Inspection History

5 records on file

5 Routine

Dec 23

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*24 Food packaged in a establishment, shall be labeled as specified in law−2
Provide/put labels for all packaged baked goods sold in store
DAL-2*34 Outer openings:closing holes, gaps−2
Seal portion of wall/ceiling by reach-in freezer

Base deductions−4 pts

Dec 22

Routine InspectionScore: 93

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current grease trap manifest

Basic (2)

−4 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
Get/Renew food handler cards/certificates
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
Label all packaged baked goods with bakery/manufacturer's information

Base deductions−9 pts

Dec 20

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (7)

−14 pts

DAL-1*34 Pest control-routine inspections for−2
missing current pest control ticket must be have pest control ticket
DAL-2*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration on sanitizer bucket must be have sanitizer bucket at 100 ppm chlorine concentration set up 3c sink at 50 ppm chlorine concentration
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling close to vent hood area dirty with soils and grease drippings must be clean to avoid cross contamination
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with soils, dust and grease accumulations must be clean to avoid cross contamination
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils grease drippings and grease deposits must be clean to avoid cross contamination
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
cement floor inside kitchen area with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces
DAL-7*29 Food thermometers provided and accessible−2
missing food thermometers inside cooler units must be have visible and working thermometers inside cooler units

Base deductions−19 pts

Dec 19

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*29 Sanitizing solutions, testing devices−2
missing sanitizer strips -chlorine test trips- or -Quat test strips- must be have chemical test strips to verified concentration and avoid cross contamination 100 ppm chlorine concentration at sanitizer buckets
DAL-2*45Physical Facilities Floors,Walls,Ceilings−2
floors in all areas with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces

Base deductions−4 pts

Dec 18

Routine InspectionScore: 86

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
eggs and meat, egg and bacon 130'f
DAL-2*02 Cold Hold (41øF/45øF or below)−5
observed raw eggs, potato at table without time or temp control
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
jalapeno store together with raw eggs
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 200 ppm chlorine

Basic (1)

−2 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
cheeses

Base deductions−22 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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