What is Bangkok City ON Greenville's health inspection score?

Bangkok City ON Greenville has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bangkok City ON Greenville last inspected?

Bangkok City ON Greenville was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bangkok City ON Greenville have?

Bangkok City ON Greenville has 98 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bangkok City ON Greenville safe to eat at?

Bangkok City ON Greenville has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bangkok City ON Greenville serve?

Bangkok City ON Greenville serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bangkok City ON Greenville

Name: Bangkok City ON Greenville
Address: 4503 GREENVILLE AVE, Dallas, 75206
Rating: 48

4503 GREENVILLE AVE, Dallas

Data may be outdated — inspected 2/28/2024

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0Poor

American•Greenville

Ranked #365 of 462 in GreenvilleBetter than 17% of american restaurants

Declining

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-14 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

4503 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Jun 2019

1 inspections

2 intermediate

3 basic

Jun

Dec 2019

1 inspections

5 intermediate

5 basic

Aug 2020

1 inspections

3 intermediate

12 basic

Aug

Oct 2020

1 inspections

6 intermediate

9 basic

Dec 2020

1 inspections

3 intermediate

8 basic

Dec

Jul 2021

1 inspections

4 intermediate

7 basic

Mar 2022

1 inspections

2 intermediate

8 basic

Mar

Dec 2022

1 inspections

1 intermediate

5 basic

Jun 2023

1 inspections

1 intermediate

3 basic

Jun

Feb 2024

1 inspections

1 intermediate

10 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Feb 24

Routine InspectionLatestScore: 84

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*18 Chemical sanitizer generated onsite, chemical criteria−5
Check sanitize in warewash and sanitize bucket should be changed every 4 hrs

Basic (10)

−20 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Food stored in WIC should be date marked at all times
DAL-3*29 Thermometer shall be easily readable−2
missing thermometers in RIC
DAL-4*34 Insect control devices-not over food/food prep−2
Insects found and gap in back door
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths stored improperly
DAL-6*39 Utensils, consumer self-service−2
Utensils stored improperly
DAL-7*32 Damaged Equipment−2
Rusty shelves in WIC
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Walls, ceiling, floors need deep cleaning
DAL-9*43 Light bulbs, light shields provided−2
lighting too dim in dry storage
DAL-10*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable−2
Hole in wall in pot storage room
DAL-11*46 Physical Facilities Premises-closing toilet room doors−2
Bathroom door won't self close

Base deductions−25 pts

Jun 23

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*03 Food products not maintained at 135øF or above−5
SPRING ROLLS WITH SHRIMP ON COUNTER @69F

Basic (3)

−6 pts

DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
PROVIDE DATE OF EXPIRATION- COCONUT SAUCE DATE MARKED 6/10/23
DAL-3*43 Light bulbs, light shields provided−2
PROVIDE ADEQUATE LIGHTING IN DRY STORAGE
DAL-4*47 Other Violations−2
CONDITIONAL EMPLOYEE AGREEMENT

Base deductions−11 pts

Dec 22

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked chicken stored at 49 Degrees F in RIC.

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
RFSM expired. Register at dallascityhall.com.
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Food items held longer than 24 hrs must be datemarked for no more than 7 days.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-5*43 Light bulbs, light shields provided−2
All light bulbs must be shielded.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−15 pts

Mar 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
C. Tom 47.9F
DAL-7*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED

Basic (8)

−16 pts

DAL-1*39 Keep utensils handles upright or protected−2
DAL-2*35 Jewelry Prohibition−2
DAL-4*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-5*32 Damaged Equipment−2
REMOVE RUST FROM SHELVES
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD
DAL-8*36 Cloths in-use for wiping between uses stored−2
NO JEWELERY ALLOWED
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING, CLEAN FLOORS & FRP
DAL-10*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS

Base deductions−26 pts

Jul 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-4*02 Cold Hold (41øF/45øF or below)−5
c. Chicken 78.4 & 69.1 R. Chicken 47.1, C. carrot 51.5, C. tom 51.1
DAL-6*15 Bare hands contact with ready-to-eat foods−5
BARE HAND CONTACT ON RTE FOOD
DAL-11*10 Clean Sight and Touch−5
CLEAN ICE MACHINE - INSIDE

Basic (7)

−14 pts

DAL-1*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS & HOLES
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR/ SURFACE FLOORS
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENT COVERS, WALLS, & VENT
DAL-7*39 Store all equipment & utensil covered or inverted−2
INVERT/COVER DISHES & SINGLE SERVICE
DAL-8*32 Damaged Equipment−2
REPAIR/ REMOVE RUST FROM SHELVES
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE CHEWING DURING PREP
DAL-10*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES STORED ON EQUIPMENT

Base deductions−34 pts

Dec 20

Follow-up InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
S. TOMATOES 51.4, S. MUSHROOM 51.3, BROC 53.2
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-10*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (8)

−16 pts

DAL-1*43 Light bulbs, light shields provided−2
SHIELD LIGHTING
DAL-3*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
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-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-7*39 Store all equipment & utensil covered or inverted−2
INVERT/ COVER ALL DISH WARE
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-9*45 Premises shall be maintained in good repair−2
REMOVE ALL PEELING PAINT
DAL-11*32 Package integrity−2
REMOVE ALL DENTED CANS

Base deductions−31 pts

Oct 20

Follow-up InspectionScore: 72

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-5*06 Discard if TCS is in container w/ no date or day−5
DAL-7*10 Clean Sight and Touch−5
DAL-9*02 Cold Hold (41øF/45øF or below)−5
DAL-10*14 When to wash hands before donning new gloves−5
DAL-11*03 Food products not maintained at 135øF or above−5
DAL-15*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*47 Other Violations−2
DAL-6*39 Keep utensils handles upright or protected−2
DAL-8*32 Maintain in Good Repair−2
DAL-12*35 Hair Restraints effective−2
DAL-13*34 Outer openings:closing holes, gaps−2
DAL-14*45 Premises shall be maintained in good repair−2

Base deductions−48 pts

Aug 20

Routine InspectionScore: 71

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-8*10 Equipment and Utensils Sanitization−5
FAILURE TO PROPERLY CLEAN FOOD EQUIPMENT ( WASH, RINSE & SANITIZE)
DAL-10*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-15*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. EGGS STORED ABOVE RTE FOOD

Basic (12)

−24 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
HAND SINKS USED AS A DUMP SINK
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
BOWLS OF FOODS STORED INSIDE OF BOWLS OF FOODS
DAL-3*35 Hair Restraints effective−2
PROPERLY RESTRAINT HAIR
DAL-4*32 Damaged Equipment−2
REMOVE RUST FROM SHELVES
DAL-5*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
CERTIFY ALL STAFF
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL ALL LARGE CONTAINERS
DAL-7*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-9*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT & WEARING WIPING CLOTHES
DAL-11*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-12*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS, WALLS AND REMOVE DUST FROM CEILING IN PREP AREA
DAL-14*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS INSIDE RIC

Base deductions−39 pts

Dec 19

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 49.6f, CHICKEN 47.6, C. TOMATOES 51.1, R. CHICKEN 49.2
DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE ( INSIDE )
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION RAW MEAT STORED ABOVE RTE FOOD
DAL-8*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK AT PREP SINK
DAL-10*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS

Basic (5)

−10 pts

DAL-1*37 Unpackaged food may not be stored in direct contact with undrained ice−2
UNPACKAGE FOOD STORED IN UN-DRAIN ICE
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-6*39 Store all equipment & utensil covered or inverted−2
COVER / INVERT SINGLE SERVICE & DISHES
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENTS & CLEAN DUST FROM CEILING

Base deductions−35 pts

Jun 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw beef over ready to eat (salad, cabbage) pork next to lettuce in wic
DAL-5*02 Cold Hold (41øF/45øF or below)−5
temperature not maintained at 41 degrees f or below

Basic (3)

−6 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
label all bulk goods with common name
DAL-3*35 Hair Restraints effective−2
employs must wear hat or hair net
DAL-4*45 Premises shall be maintained in good repair−2
no exposed ceilings

Base deductions−16 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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