What is Mama Donuts's health inspection score?

Mama Donuts 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 Mama Donuts last inspected?

Mama Donuts was last inspected on July 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mama Donuts have?

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

Is Mama Donuts safe to eat at?

Mama Donuts 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 Mama Donuts serve?

Mama Donuts serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mama Donuts

Name: Mama Donuts
Address: 1219 E RED BIRD LN, Dallas, 75241
Rating: 50

1219 E RED BIRD LN, Dallas

Data may be outdated — inspected 7/2/2023

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0Fair

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Stable

6 inspections

Last: Jul 2, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

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

-10 pts

Potential hazards • 5 pts each

Basic

-9 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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1219 E RED BIRD LN, Dallas, TX 75241

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

8 basic

Jun

Jun 2020

2 inspections

2 intermediate

10 basic

Jun 2021

1 inspections

1 intermediate

6 basic

Jun

Jul 2022

1 inspections

2 intermediate

4 basic

Jul 2023

1 inspections

2 intermediate

5 basic

Jul

Inspection History

6 records on file

6 Routine

Jul 23

Routine InspectionLatestScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Bleach sanitizer measured 500 ppm. Maintain around 50 ppm.
DAL-3*14 Gloves single use−5
Do not reuse soiled gloves. Observed staff reusing gloves. Wash hands before using new ones.

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
No Certified Food Manger on duty.
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
Observed cardboard box covering flour. Not easy to clean. Use food grade container.
DAL-5*35 Hair Restraints effective−2
Food staff must restrain hair while handling open food.
DAL-6*45 Premises shall be maintained in good repair−2
Repair large open over hot water heater.
DAL-7*24 Food Labeling- with common name of the food−2
Filling containers.

Base deductions−20 pts

Jul 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed and measured 0 ppm of bleech in sanitizer bucket. Sanitizer bucket must contain sanitizer
DAL-6*14 Gloves single use−5
Observed employee not washing and changing gloves between money and serving

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM on site, person in charge must have RFSM
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor (drinks) must be 6 inches off floor
DAL-4*40 Single use articel wrapped or dispensed−2
Single - wrapped coffee straws or straw dispenser to prevent contamination
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Observed trash bag over open containers of flour, provide containers

Base deductions−18 pts

Jun 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine exposure time table−5
NO CHLORINE IN THE SANITIZING BUCKET

Basic (6)

−12 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
CAPRI SUNS NOT PACKAGED FOR RESALE REMOVED FROM SHELVES
DAL-2*34 Insect control:prevent dead insects from food−2
DEAD WATER BUGS SCATTERED THROUGHOUT ESTABLISHMENT
DAL-3*47 Handler-Certificate Not on site−2
NO FOOD HANDLER CERTIFICATE FOR THE WORKER ON SITE AT THE TIME OF INSPECTION
DAL-4*35 Hair Restraints effective−2
NO HAIR RESTRAINTS BEING WORN BY THE WORKER ON SITE AT THE TIME OF INSPECTION
DAL-6*21 RFSM - Not On Site−2
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
DAL-7*29 Sanitizing solutions, testing devices−2
NO CHLORINE TEST STRIPS ON SITE AT THE TIME OF INSPECTION

Base deductions−17 pts

Jun 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*6 Discard PHF is exceeds time/temp combinations−5
kolaches not date marked ( will discard all product next time)

Basic (5)

−10 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER FOR THE BACK REACH IN COOLER
DAL-3*35 Hair Restraints effective−2
HAIR RESTRAINTS NOT BEING WORN BY FOOD WORKERS
DAL-4*42 Dirty nonfood contact surfaces−2
REMOVE DUST FROM THE VENT HOOD FILTERS
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
KOOL AID PACK COOLERS NOT PACKAGED FOR RESALE
DAL-6*34 Insect control:prevent dead insects from food−2

Base deductions−15 pts

Jun 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*6 Discard PHF is exceeds time/temp combinations−5
KOLACHES NOT DATE MARKED ( WILL DISCARD ALL PRODUCT NEXT TIME)

Basic (5)

−10 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETER FOR THE BACK REACH IN COOLER
DAL-3*35 Hair Restraints effective−2
HAIR RESTRAINTS NOT BEING WORN BY FOOD WORKERS
DAL-4*42 Dirty nonfood contact surfaces−2
REMOVE DUST FROM THE VENT HOOD FILTERS
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
KOOL AID COOLERS NOT PACKAGED FOR RESALE
DAL-6*34 Insect control:prevent dead insects from food−2

Base deductions−15 pts

Jun 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
KOLACHES 71*F,84*F IN DISPLAY COOLER
DAL-5*06 Discard if TCS is in container w/ no date or day−5
NO TIME PROVIDED FOR TCS FOOD ITEMS: KOLACHES
DAL-7*18 Toxic items stored above food/utensils−5
WINDEX STORED TO SINGLE SERVICE ARTICLES

Basic (8)

−16 pts

DAL-2*45 Unnecessary articles prohibited−2
REMOVE ALL
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
REMOVE HOMESTYLE REFRIGERATOR
DAL-4*34 Remove dead/trapped pests−2
OBSERVED DEAD INSECTS ON FLOOR IN DRY STORAGE AREA
DAL-6*32 Approved Food Contact Equip.−2
OBSERVED TRASH CAN USED TO STORE FOOD ITEMS; REMOVE NEWSPAPER LINING FROM COUNTER
DAL-8*35 Hair Restraints effective−2
DAL-9*42 Nonfood-contact surfaces material−2
REMOVE CARDBOARD FROM FLOORS
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE ON BODILY FLUID CLEAN UP
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD NOT IN -USE

Base deductions−31 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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