What is Norma's Cafe's health inspection score?

Norma's Cafe has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Norma's Cafe last inspected?

Norma's Cafe was last inspected on November 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Norma's Cafe have?

Norma's Cafe has 64 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Norma's Cafe safe to eat at?

Norma's Cafe has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Norma's Cafe serve?

Norma's Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Norma's Cafe

Name: Norma's Cafe
Address: 1123 W DAVIS ST, Dallas, 75208
Rating: 46

1123 W DAVIS ST, Dallas

Data may be outdated — inspected 11/6/2023

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0Poor

Cafe•Oak Cliff

Ranked #304 of 400 in Oak CliffBetter than 23% of cafe restaurants

Declining

9 inspections

Last: Nov 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.1

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

14x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) which is computed during our regular data sync.

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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1123 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

5 intermediate

4 basic

Feb

Aug 2019

1 inspections

4 intermediate

6 basic

Feb 2020

1 inspections

3 intermediate

5 basic

Feb

Dec 2020

1 inspections

6 basic

Jun 2021

1 inspections

1 intermediate

3 basic

Jun

Mar 2022

1 inspections

2 intermediate

8 basic

Nov 2022

1 inspections

3 basic

Nov

May 2023

1 inspections

2 intermediate

5 basic

Nov 2023

1 inspections

2 intermediate

5 basic

Nov

Inspection History

9 records on file

9 Routine

Nov 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
If using time as public safety measure must have written procedure or time marking for when items were put out & when they will be thrown away
DAL-2*10 Clean Sight and Touch−5
Clean/finish cleaning grease filter in back

Basic (5)

−10 pts

DAL-3*32 Damaged Equipment−2
Replace all burnt utensils in kitchen
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
Eliminate harboring conditions in kitchen (encrusted grease on cooking equipment, food debris under/behind equipment
DAL-5*42 Dirty nonfood contact surfaces−2
Clean wire racks in walk-in cooler
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
Fix cracks & broken tiles throughout back of house
DAL-7*47 Handler-Certificate Not on site−2
Keep most current food handlers certificates available

Base deductions−20 pts

May 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
No time stamping on tcs food that wasn't at temperature
DAL-2*10 Clean Sight and Touch−5
Clean can opener blade

Basic (5)

−10 pts

DAL-3*21 Outfitter-Certified Food Manager−2
All RFSM certificate expired
DAL-4*32 Equipment and Utensils Durability and Strength−2
Do not wrap equipment with aluminum foil
DAL-5*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Do not leave food in boxes on floor
DAL-6*42 Dirty nonfood contact surfaces−2
Clean racks in walk-in cooler
DAL-7*45Physical Facilities Floors,Walls,Ceilings−2
Fix broken floor tiles

Base deductions−20 pts

Nov 22

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Fix/properly adjust any loose panels/doors on equipment
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean any food debris (egg shells) on kitchen floor
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
Fix any loose/broken floor tiles in kitchen

Base deductions−6 pts

Mar 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Heavy food build-up on shelves in WIC.
DAL-7*03 Food products not maintained at 135øF or above−5
mashed potatoes holding at 120 F.

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Detail clean entire food prep line.
DAL-2*45 Premises shall be maintained in good repair−2
Repair damaged floor tiles throughout and re-grout where needed.
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*38 Thawing. under running water criteria - water velocity−2
Observed two large turkey breast thawing at room temp.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*27 Cooling method, criteria - rapid cooling equipment−2
Salsa holding on counter at 99 F.

Base deductions−26 pts

Jun 21

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Unnecessary chemicals not allowed−5
paint containers broken and rust close to WI cooler units must be remove and dispose containers properly

Basic (3)

−6 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
unused equipment on all areas closed to single utensils must be dispose or store properly to avoid cross contamination
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
floors cements at back store room area with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces
DAL-4*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease must be clean to avoid cross contamination

Base deductions−11 pts

Dec 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
some gaps opening at ceiling area must be closed all gaps and openings to avoid pest harboring
DAL-2*39 Cooking equipment free of encrusted grease−2
cooking equipment encrusted with soils and grease accumulations must be clean to avoid cross contamination
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ceiling in all areas including WI cooler unit dirty with soils and dust accumulations must be clean to avoid cross contamination
DAL-4*45Physical Facilities Floors,Walls,Ceilings−2
floors at back area with rough and cracks surfaces must be replace or repair to smooth and easy to clean surfaces
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
wrong or missing date marking in food containers on all areas must be date mark current dates or changes stickers with current dates on food containers
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
fan cover vents on Wi cooler unit dirty with soils and dust must be clean to avoid cross contamination a/c vent covers dirty must be clean to avoid cross contamination

Base deductions−12 pts

Feb 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
equipment in all areas dirty with food debris and grease accumulations must be clean inside and outside to avoid cross contamination
DAL-3*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers and meat containers as food containers must be have commercial approved containers as food containers to avoid chemical contamination
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (5)

−10 pts

DAL-2*22 Nail polish, fake nails, criteria−2
employees with paint and polish nails must be remove jewelry and nail polish to avoid cross contamination
DAL-5*45Physical Facilities Floors,Walls,Ceilings−2
cement floors at back storage area with cracks and rough surfaces must be repair or replace to smooth and easy to clean non-food surfaces to avoid contamination
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with soils, grease accumulations spills, drippings and food debris must be clean when contamination is observed during operational hours
DAL-7*43 Ventilation systems:no public health hazard−2
a/c ducts vents exposing fiber plastic material in top of dry food shelving sections must be replace or repair to avoid physical and chemical contamination
DAL-8*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

Base deductions−25 pts

Aug 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
EGG WASH: 61.2 F RAW BEEF: 45.8 F
DAL-2*14 When to wash hands before donning new gloves−5
KITCHEN COOKS NOT WASHING HANDS BEFORE DONNING NEW GLOVES
DAL-3*15 Contact RTE Products w/ Bare Hands−5
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD
DAL-6*10 Clean Sight and Touch−5
CLEAN THE INTERIOR OF THE KITCHEN MICROWAVES CLEAN THE BOTTOM OF THE REACH IN COOLER ( KITCHEN )

Basic (6)

−12 pts

DAL-4*24 Food Labeling- with common name of the food−2
BULK FOOD INGREDIENT CONTAINER NOT LABELED CORRECTLY
DAL-5*32 Damaged Equipment−2
BROKEN REACH IN FREEZER DOOR GASKETS
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
SANITIZING BUCKET RESTING DIRECTLY ON FLOOR
DAL-8*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PERSONAL EMPLOYEE CELL PHONE RESTING ON FOOD PREPARATION TABLE
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS THROUGHOUT KITCHEN
DAL-10*47 Handwashing signage−2
PROVIDE A HAND WASH SIGN FOR THE MEN'S RESTROOM

Base deductions−32 pts

Feb 19

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
hash puppy 2/19/19
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to milk and above drink raw chicken above the onion
DAL-3*15 Bare hands contact with ready-to-eat foods−5
sandwich
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the prep area, coolers, food containers
DAL-5*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to utensils

Basic (4)

−8 pts

DAL-6*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-7*45Floor, wall, ceiling - Exposed material−2
Fix all the holes on the floor (standing water in the holes) fix the open wall
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
provide cleaning for the floor
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
all drinks must above floor 6 ins

Base deductions−33 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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