What is Tom Thumb #2642 Deli's health inspection score?

Tom Thumb #2642 Deli has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tom Thumb #2642 Deli last inspected?

Tom Thumb #2642 Deli was last inspected on February 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tom Thumb #2642 Deli have?

Tom Thumb #2642 Deli has 48 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tom Thumb #2642 Deli safe to eat at?

Tom Thumb #2642 Deli has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tom Thumb #2642 Deli

Name: Tom Thumb #2642 Deli
Address: 5809 E LOVERS LN, Dallas, 75206
Rating: 63

5809 E LOVERS LN, Dallas

Data may be outdated — inspected 2/7/2024

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0Fair

Greenville

Stable

9 inspections

Last: Feb 7, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.3

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

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

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

-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

5809 E LOVERS LN, Dallas, TX 75206

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Violation Timeline

Aug 2019

1 inspections

1 intermediate

3 basic

Aug

Feb 2020

1 inspections

4 intermediate

3 basic

Aug 2020

1 inspections

3 intermediate

3 basic

Aug

Feb 2021

1 inspections

3 intermediate

6 basic

Aug 2021

1 inspections

3 intermediate

4 basic

Aug

Feb 2022

1 inspections

3 intermediate

4 basic

Nov 2022

1 inspections

2 basic

Nov

Apr 2023

1 inspections

3 basic

Feb 2024

1 inspections

1 intermediate

2 basic

Feb

Inspection History

9 records on file

9 Routine

Feb 24

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
sanitizer spray bottle observed next to food slicer , shall be stored properly away

Basic (2)

−4 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
bottom shelf shall be 6 inches off floor in WIC
DAL-3*47 Other Violations−2
First aid missing band aids - need to replace

Base deductions−9 pts

Apr 23

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan covers in WIC and WIF.
DAL-2*39 Equipment in good repair and proper adjustment.−2
Observed ice buildup in WIF.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIF.

Base deductions−6 pts

Nov 22

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
No thermometer at walk-in-freezer.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor near the oven.

Base deductions−4 pts

Feb 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-3*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-4*10 Clean Sight and Touch−5
CLEAN ALL

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
IMPROPER DATE MARKING
DAL-5*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENT COVERS
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL ABSORBENT MATERIALS

Base deductions−23 pts

Aug 21

Routine InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
F. STRIPS 132.5
DAL-2*18 Toxic items stored above food/utensils−5
TOXICS STORE WITH FOOD EQUIPMENT
DAL-3*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR

Basic (4)

−8 pts

DAL-4*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO - JEWELRY
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE SPLASH
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN AIR CURTAIN

Base deductions−23 pts

Feb 21

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DONNING GLOVES & FAILURE TO WASH HANDS DURING PREP
DAL-5*03 Food products not maintained at 135øF or above−5
Salmon 132.5, Sausage 126.8F Brisket 118.3F, P. Wedges 131.2fF
DAL-6*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAPS

Basic (6)

−12 pts

DAL-2*45 Premises shall be maintained in good repair−2
REPAIR COLD BASE TILES ON WALL
DAL-3*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
IMPROPER DATE MARKING ON RTE FOOD ( CHEESE)
DAL-7*35 Hair Restraints effective−2
OBSERVED EMPLOYEE WEARING HAIR NET AS A FASHION STATEMENT
DAL-8*43 Light bulbs, light shields provided−2
REPAIR LIGHTS UNDER VENT HOOD SYSTEM
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN WALLS AT 3 COMP SINK & FLOORS ( UNDER AND BEHIND FRYER AREA)

Base deductions−27 pts

Aug 20

Routine InspectionScore: 87

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
DAL-5*18 Toxic items storage adjacent to food/utensils−5
DAL-6*19 One Inch Air Gap−5

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*34 Outer openings:closing holes, gaps−2
DAL-4*32 Damaged Equipment−2

Base deductions−21 pts

Feb 20

Routine InspectionScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
s. turkey 69.2 & 62.4 TUNA 45.5
DAL-2*03 Food products not maintained at 135øF or above−5
TAMALES 131.5
DAL-3*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-5*20 Conveying Sewage−5
IMPROPER DISPOSAL OF WASTE ( GREASE)

Basic (3)

−6 pts

DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES

Base deductions−26 pts

Aug 19

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*03 Food products not maintained at 135øF or above−5
Temperatures not maintained above 135 degrees F *turkey 129 *chicken 125.9 replace heat bulb in hot case and make sure food is completely under heat bulb

Basic (3)

−6 pts

DAL-1*34 Devices to stun/electrocute flying insects−2
move bug light light where it is not over a prep surface
DAL-2*43 Light bulbs, light shields provided−2
replace bulb in vent a hood need light guards foe all the bulbs in production area
DAL-3*45 Unnecessary articles prohibited−2
remove all equipment work- dishwasher

Base deductions−11 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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