What is Asian Mint's health inspection score?

Asian Mint has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Asian Mint last inspected?

Asian Mint was last inspected on December 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asian Mint have?

Asian Mint has 74 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asian Mint safe to eat at?

Asian Mint has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Asian Mint

Name: Asian Mint
Address: 5450 W LOVERS LN #222, Dallas, 75209
Rating: 33

5450 W LOVERS LN #222, Dallas

Data may be outdated — inspected 12/20/2023

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0Poor

Love Field

Ranked #366 of 396 in Love Field

Stable

10 inspections

Last: Dec 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

5450 W LOVERS LN #222, Dallas, TX 75209

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Violation Timeline

May 2019

1 inspections

3 intermediate

3 basic

May

Nov 2019

1 inspections

3 intermediate

3 basic

Apr 2020

1 inspections

3 intermediate

1 basic

Apr

Oct 2020

1 inspections

3 intermediate

3 basic

May 2021

1 inspections

1 intermediate

5 basic

May

Dec 2021

1 inspections

3 intermediate

Jul 2022

1 inspections

5 intermediate

10 basic

Jul

Aug 2022

1 inspections

2 intermediate

5 basic

Apr 2023

1 inspections

3 intermediate

7 basic

Apr

Dec 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken @ 66.4 F in RIC
DAL-2*10 Clean Sight and Touch−5
Clean inside moldy ice machine, dirty microwave

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
Provide Food Manager on site at all times of operation
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not store items in kitchen hand wash sink
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal drinks in food prep area
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
DAL-10*45 Premises shall be maintained in good repair−2
Repair leak on faucet @ mop sink
DAL-11*47 Handwashing signage−2
Post hand wash sign @ hand sink

Base deductions−28 pts

Apr 23

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw egg @ 54.5 F, beef @ 54.1 F, chicken @ 53.7 F, tofu @ 62 F, dumplings 47.8 F
DAL-2*10 Clean Sight and Touch−5
Clean inside moldy ice machine
DAL-3*18 Toxic items labeling-non original container−5

Basic (7)

−14 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed food debris and sponge stored in hand sink
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal drinks over food in ric
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
in WIC
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair RIC in front of kitchen by rice and RIC by grill in corner. Observed both not holding temps @ 41 F or lower
DAL-9*42 Dirty nonfood contact surfaces−2
clean dirty venthood
DAL-10*43 Light bulbs, light shields provided−2
Repair light in WIC

Base deductions−29 pts

Aug 22

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep cold hold food at 41 F or lower at all times. Observed cut tomatoes at 47.9 F
DAL-2*15 Bare hands contact with ready-to-eat foods−5
No bare hand contact with RTE food. Observed employee rolling spring rolls with no gloves on

Basic (5)

−10 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drink on prep table while employee was prepping food
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep food 6 inch off floor in WIC
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Utensils next to rice holders need to be under running water/hotwater
DAL-6*42 Dirty nonfood contact surfaces−2
Clean venthood and around soda fountain (mold)
DAL-7*47 Other Violations−2
Repair leak at utility sink (faucet)

Base deductions−20 pts

Jul 22

Routine InspectionScore: 73

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Keep all TCS hotfood at 135 F or higher at all times (sauces)
DAL-2*02 Cold Hold (41øF/45øF or below)−5
keep all TCS food products in cold hold at 41 F or lower at all times
DAL-3*10 Clean Sight and Touch−5
Clean mold in soda gun holder at bar
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed employee handling RTE food with bare hands (spring rolls)
DAL-5*19 Water & Plumbing in good repair- per code−5
Repair leak at utility sink

Basic (10)

−20 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food kept longer than 24 hours
DAL-7*31 Handwashing lavatory - used for other purpose−2
Observed employee thawing food in hand sink
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks stored in multiple RIC
DAL-9*36 Cloths in-use for wiping between uses stored−2
Keep wiping cloths in sanitizer bucket between use
DAL-10*38 Thawing. under running water criteria - water velocity−2
Observed employee thawing food with no running water
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
Keepctting boards 6 inch off floor
DAL-12*42 Dirty nonfood contact surfaces−2
Clean shelves in WIC and between ice machine and fountain machine
DAL-13*43 Light bulbs, light shields provided−2
Repair lights in venthood area
DAL-14*45Floor, wall, ceiling - Exposed material−2
Fill in exposed wall by 3-compartment sink
DAL-15*47 Other Violations−2
Post 'choking poster' for public view

Base deductions−45 pts

Dec 21

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs stored over vegetables in RIC on cook line.
DAL-2*19 One Inch Air Gap−5
Drain pipes must end at least 1" above floor drain.
DAL-3*20 Grease Trap Tickets−5
Grease trap must be serviced every 90 days.

Base deductions−15 pts

May 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed spray bottles not labeled

Basic (5)

−10 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed personal items stored on food shelf
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop with handle missing, cup used as scoop, and scoop handle in product.
DAL-4*40 Reuse of single service articles−2
Observed condensed milk stored in its opened can. Do not keep food items in metal cans. Pour into other container and discard can.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dirty ceiling vent

Base deductions−15 pts

Oct 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over sauce
DAL-2*10 Clean Sight and Touch−5
Observed dirty soda gun holster at bar
DAL-3*18 Restricted use pesticides−5
Raid is not an approved pesticide

Basic (3)

−6 pts

DAL-4*31 Handwashing lavatory - accessible−2
Observed items in hand sink at bar
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in food
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk dry containers

Base deductions−21 pts

Apr 20

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed tofu 49.2 degrees F, tuna (raw) 47.5 degrees F.
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed dented can and broken egg
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over raw beef.

Basic (1)

−2 pts

DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop

Base deductions−17 pts

Nov 19

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sweet potato 47.8 degrees F, raw tuna 49.1 degrees F.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over raw beef.
DAL-3*18 Toxic items labeling-non original container−5
Spray bottles not labeled. Observed broken spray bottle.

Basic (3)

−6 pts

DAL-4*34 Insect control:prevent dead insects from food−2
Observed fly strip over clean dishes
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops in dry ingredient containers.
DAL-6*45 Drying Mops-air dry−2
hang or invert mop to allow air dry

Base deductions−21 pts

May 19

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*20 Grease Trap Tickets−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Prpearing raw salmon, raw chicken and fresh onions on the same preparation table
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Bean sprouts held at 50.9 degrees

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*47 Food prep/utensil wash/mop sink not for hand wash−2

Base deductions−21 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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