What is Asian Star Buffet's health inspection score?

Asian Star Buffet has a SafeDine safety score of 23 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 Star Buffet last inspected?

Asian Star Buffet was last inspected on October 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asian Star Buffet have?

Asian Star Buffet has 117 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asian Star Buffet safe to eat at?

Asian Star Buffet has a safety score of 23/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Asian Star Buffet

Name: Asian Star Buffet
Address: 9208 E RL THORNTON FRWY #112, Dallas, 75228
Rating: 23

9208 E RL THORNTON FRWY #112, Dallas

Data may be outdated — inspected 10/30/2023

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0Poor

East Dallas

Ranked #380 of 424 in East Dallas

Improving

10 inspections

Last: Oct 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-77

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 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

+9 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

9208 E RL THORNTON FRWY #112, Dallas, TX 75228

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Violation Timeline

Dec 2019

1 inspections

3 intermediate

4 basic

Dec

Jun 2020

1 inspections

2 intermediate

11 basic

Dec 2020

1 inspections

3 intermediate

8 basic

Dec

Jun 2021

1 inspections

6 intermediate

9 basic

Jul 2021

1 inspections

4 intermediate

6 basic

Jul

Jan 2022

1 inspections

3 intermediate

9 basic

Jul 2022

1 inspections

3 intermediate

9 basic

Jul

Mar 2023

1 inspections

6 intermediate

9 basic

Apr 2023

1 inspections

4 intermediate

7 basic

Apr

Oct 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Oct 23

Routine InspectionLatestScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
clean ice machine, clean shelves in walk in cooler, shelves in reach in cooler, cooler lids, food storage containers, shelves by reach cooler
DAL-2*19 Water & Plumbing in good repair- per code−5
repair leaks on prep sink, 3 com sinks
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken wings stored above soy sauce in walk in cooler observed raw seafood stored above cooked chicken observed raw salmon and tuna stored above cab meat

Basic (8)

−16 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-4*34 Outer openings:closing holes, gaps−2
repair gap at doors
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
do not use lids with cut holes with knifes
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cooler lid touched food-do not overload food in food containers cover food products to avoid environmental contamination
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food products
DAL-9*39 Cutting surfaces.−2
resurface cutting boards
DAL-10*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers inside, tables in the kitchen, shelves
DAL-11*45 Premises shall be maintained in good repair−2
premises shall be in good repair

Base deductions−31 pts

Apr 23

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
repair leaking faucets on mop and 3 com and hand sinks
DAL-7*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures for sushi rice-last warning
DAL-10*10 Clean Sight and Touch−5
clean food storage containers- immediately shelves
DAL-11*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
observed gatorade in ice for human consumption

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves in walk in coolers, clean shelves in ric cooler, clean gaskets around cooler doors (wic/wif/ric/rif), clean microwave, clean dish washer - exterior,
DAL-2*46 Physical Facilities Premises−2
clean employee's restroom immediately (toilet, sinks, door)
DAL-4*39 Cutting surfaces.−2
resurface cutting boards
DAL-5*34 Outer openings:closing holes, gaps−2
repair gap at back door
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
provide original lid for sesame containers-do not cut lids with knifes
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food products
DAL-9*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report

Base deductions−34 pts

Mar 23

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures for sushi rice
DAL-7*19 Water & Plumbing in good repair- per code−5
repair leak on mop sink at service station
DAL-8*18 Unnecessary chemicals not allowed−5
raid not allowed in the kitchen
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shelled eggs sit on top of cooked food in reach in cooler raw chicken stored above vegetables in reach in cooler
DAL-13*10 Clean Sight and Touch−5
clean ice machine, can opener

Basic (9)

−18 pts

DAL-1*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41−2
frozen salmon-ready manufacturing label no room temperatures
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves in reach in coolers, walk in coolers, walk in freezers, clean gaskets around all cooler doors, clean grill, shelve under grill, clean shelves above sushi area
DAL-4*24 Food Labeling- with common name of the food−2
provide label for food products
DAL-5*34 Outer openings:closing holes, gaps−2
repair gaps around doors
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food containers
DAL-10*39 Cutting surfaces.−2
resurface cutting boards
DAL-12*32 Equipment and Utensils Multiuse Materials durable−2
replace rusty shelves in walk in cooler
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open drinks-personal sit on prep tables and shelves above food personal food
DAL-15*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink

Base deductions−48 pts

Jul 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in reach in cooler (cabbage) raw shrimp stored above cut lime in walk in cooler, raw chicken stored above cabbage in walk in cooler
DAL-4*02 Cold Hold (41øF/45øF or below)−5
crab meat 49.6, cabbage 50, noddle 49.3 degrees f
DAL-5*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures for sushi rice

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers, freezers, shelves, tables, grills, ice machine filters
DAL-3*34 Outer openings:closing holes, gaps−2
observed gap around back door
DAL-6*43 Ventilation,mechanical−2
temperature in kitchen was 92 degrees f
DAL-7*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-8*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper not paper towels
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-10*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor in walk in cooler and walk in freezer-store food 6 inches off floor

Base deductions−33 pts

Jan 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
Missing procedure or log for sushi rice
DAL-2*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw chicken stored above raw fish in WIC, raw shrimp sroed above cooked (RTE) chicken in RIC, observed raw shelled eggs above cooked mac and cheese
DAL-3*18 Restricted use pesticides−5
Observed raid spray sitting next to clean utensil of shelf across from 3- compartment sink, provide label for chemical bucket

Basic (9)

−18 pts

DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water in establishment, follow up within 24 hours
DAL-5*24 Food Labeling- with common name of the food−2
Provide label with food common name (buffet, squeeze bottle)
DAL-6*34 Pest Control−2
Observed roaches, observed insect devices stored above clean dishes
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed wet wiping cloths stored under cutting board, all wet wiping cloths must be stored in sanitizer solution or laundry sanitizer bucket can not sit on floor
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Separate cut avocado and cheese, cover food containers, do not store plate on top of celery, store food 6 inches from off the ground , remove dented cans, use zip lock for all spices
DAL-9*39 Cutting surfaces.−2
Resurface cutting board, repair broken gasket, use utensil with handle to scoop food, repair RIC door
DAL-10*42 Dirty nonfood contact surfaces−2
Clean within 24 hours: Cooolers, freezers, shelves (all), gasket, tables, floors, ice machine, ceiling tiles, sinks, caulk. If not cleaned, citation will be given
DAL-11*46 Physical Facilities Premises−2
Repair toilet tank cover lid in employees restroom in kitchen
DAL-12*47 Other Violations−2
Renew food handlers certificate card within 7 days. Remove all unnecessary articles from kitchen

Base deductions−33 pts

Jul 21

Follow-up InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
clean ice machine, clean food storage containers
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp stored above crab meat-corrected on site
DAL-5*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-10*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures about sushi rice

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, tables
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-6*34 Insect control devices-not over food/food prep−2
insect devices
DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover food from environmental contaminations
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
lid-do not cut
DAL-9*39 Non PHF dispenser cleaned every 24 hrs−2
clean spoons

Base deductions−32 pts

Jun 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
mayo at 77.7 and 77.7,
DAL-6*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
sushi rice was made at 10:3 and no label for time
DAL-8*10 Clean Sight and Touch−5
ice machine, can opener, food storage containers, utensils all soiled
DAL-9*14 Gloves single use−5
no Changing gloves when changing tasks
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken, fish and shrimp above cooked chicken, vegetables and noodles.
DAL-13*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−5
Keep parasite destruction form on site

Basic (9)

−18 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
no labeling and food storage containers
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
food stored on floor in freezer, potatoes on the floor
DAL-4*34 Insect control devices-not over food/food prep−2
fly paper over food prep areas
DAL-5*33 Rinsing procedures - 3 compartment sink−2
set up 3 compartment sink in wash, rinse, sanitize and air dry order
DAL-7*46 Physical Facilities Premises−2
must clean washroom
DAL-10*31 Handwashing lavatory - used for other purpose−2
gloves, utensils and food stored in hand sinks
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks in food prep areas
DAL-14*32 Equipment & Utensils resistant pit,chip, crazing−2
mayo containers cut in half, lid on sesame seed cut open
DAL-15*42 Dirty nonfood contact surfaces−2
soiled gaskets, coolers (exterior and interior), dishwasher, shelves in coolers, fryers, grills, ovens, prep tables. clean pipes under sinks as well as vent pillars

Base deductions−48 pts

Dec 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
PROVIDE GREASE TRAP TICKET
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination raw products above rte food RTE- READY TO EAT FOOD TOP SHELVES RAW SEAFOOD PRODUCTS RAW BEEF/PORK GROUND MEAT RAW POULTRY AND EGGS
DAL-8*18 Toxic items labeling-non original container−5
PROVIDE LABEL FOR CHEMICAL BUCKETS

Basic (8)

−16 pts

DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
LAST WARNING PROVIDE WRITTEN PROCEDURES ABOUT VOMITING/DIARRHEA EVENTS
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN IMMEDIATELY: COOLERS, GASKETS, SHELVES, RACKS, DISH WASHER, CAULK,
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
USE UTENSILS WITH HANDLE TO SCOOP FOOD
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
NO ROOM TEMPERATURES
DAL-7*36 Cloths in-use for wiping between uses stored−2
STORE WET CLOTHS IN SANITIZER BUCKET
DAL-9*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
THAWING PROCESS
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE FOOD 6 INCHES OFF THE FLOOR
DAL-11*25 HACCP Plan Record to be maintained−2
PROVIDE RECORD FOR SUSHI RICE

Base deductions−31 pts

Jun 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw octopus stored above broccoli, raw product above rte food in walk in cooler
DAL-7*10 Clean Sight and Touch−5
clean ice machine, can opener, food storage containers

Basic (11)

−22 pts

DAL-1*31 No soap at handsink−2
provide soap on hand sink
DAL-3*46 Covered waste receptacle for women's restroom−2
provide
DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drinks
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-9*34 Pest control-routine inspections for−2
observed fruit flies
DAL-10*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-11*39 Store equipment & utensils in a clean, dry place−2
knife stored above cooler and prep table
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
food on floor
DAL-13*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers, shelves, freezers,

Base deductions−32 pts

Dec 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RAW SQUID 64, RAW SHRIMP 51, CALIFORNIA ROLL 54, HARD BOILED EGG 51
DAL-2*03 Food products not maintained at 135øF or above−5
COOKED CHICKEN WING ON BUFFET LINE 122
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW SHELL EGGS STORED ABOVE PRODUCE IN WIC

Basic (4)

−8 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
OBSERVED BOWL AND FOOD IN HANDSINK
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*38 Thawing. under running water criteria−2
DAL-7*44 Trash can provided for papertowel waste−2

Base deductions−23 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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