What is Bangkok Thai Cuisine Restaurant's health inspection score?

Bangkok Thai Cuisine Restaurant has a SafeDine safety score of 60 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 Thai Cuisine Restaurant last inspected?

Bangkok Thai Cuisine Restaurant was last inspected on July 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bangkok Thai Cuisine Restaurant have?

Bangkok Thai Cuisine Restaurant has 64 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bangkok Thai Cuisine Restaurant safe to eat at?

Bangkok Thai Cuisine Restaurant has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bangkok Thai Cuisine Restaurant serve?

Bangkok Thai Cuisine Restaurant serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bangkok Thai Cuisine Restaurant

Name: Bangkok Thai Cuisine Restaurant
Address: 10207 N CENTRAL EXPW, Dallas, 75230
Rating: 60

10207 N CENTRAL EXPW, Dallas

Data may be outdated — inspected 7/13/2023

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0Fair

Thai•North Dallas

Ranked #268 of 566 in North DallasBetter than 59% of thai restaurants

Declining

10 inspections

Last: Jul 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

35 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

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 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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10207 N CENTRAL EXPW, Dallas, TX 75230

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

6 basic

Mar

Sep 2019

1 inspections

4 intermediate

4 basic

Feb 2020

1 inspections

2 intermediate

3 basic

Feb

Aug 2020

1 inspections

2 intermediate

5 basic

Feb 2021

1 inspections

1 intermediate

Feb

Apr 2021

1 inspections

2 intermediate

11 basic

Jun 2021

1 inspections

3 intermediate

3 basic

Jun

Jan 2022

1 inspections

2 intermediate

8 basic

Nov 2022

1 inspections

1 basic

Nov

Jul 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-5*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*34 Insect control:prevent dead insects from food−2
DAL-6*31 Handwashing lavatory - accessible−2

Base deductions−18 pts

Nov 22

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
REGISTER RFSM

Base deductions−2 pts

Jan 22

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed dishwasher sanitizer at 0ppm
DAL-2*18 Toxic items labeling-non original container−5
Observed sanitizer bottle unlabeled in non original container

Basic (8)

−16 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Employees must have food handler certificates
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Food stored over 24 hrs were not date marked
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee items on prep surface
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on floor in kitchen area
DAL-7*43 Ventilation hood-prevent grease dripping−2
DAL-8*45 Premises shall be maintained in good repair−2
Smell in kitchen close to rice area
DAL-9*46 Covered waste receptacle for women's restroom−2
Must have covered trash can in female restroom
DAL-10*39 Keep utensils handles upright or protected−2
Observed utensils with no handles being used as rice scoop

Base deductions−26 pts

Jun 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
NO CHLORINE DISPENSING AT DISHWASHER
DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
WRITTEN PROCEDURES AND LABELS FOR TIME AS PHC FOR COOKED RICE
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
ARRANGE RAW FOOD BELOW COOKED RTE FOOD

Basic (3)

−6 pts

DAL-2*34 Pest Control−2
FLIES OBSERVED
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL COOKED FOOD
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
EXTERIOR DOOR MUST BE CLOSED, COLID, TIGHT FITTING. INSECT/RODENT PROOF

Base deductions−21 pts

Apr 21

Routine InspectionScore: 77

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic Chemical Storage - Retail Sale−5
NO STORAGE OF TUMS/ACETAMINOPHEN/HYDROGEN PEROXIDE WITH FOOD PRODUCTS OR TOGO CONTAINERS
DAL-3*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES TO SIGHT AND TOUCH. PULL OUT EQUIPMENT AND CLEAN BEHIND/UNDER EQUIPMENT

Basic (11)

−22 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
RFSM NOT ONSITE
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
ELIMINATE HARBORAGE CONDITIONS FOR PESTS - REMOVE FOOD DEBRIS AND OTHER CLUTTER. CLEAN FOOD SERVICE EQUIPMENT DAILY
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
OUTER DOOR PROPPED OPEN
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL READY TO EAT FOODS FOR 7 DAYS
DAL-7*21 Demonstrateion of knowledge by PIC−2
NO CERTIFIED OR REGISTERED FOOD MANAGER AVAILABLE FOR DEMONSTRATION OF KNOWLEDGE
DAL-8*40 Reuse of single service articles−2
NO RE USE OF SINGLE USE FOOD CONTAINERS AND GROCERY BAGS FOR FOOD STORAGE
DAL-9*32 Maintain in Good Repair−2
REPAIR ANY DAMAGED UTENSILS AND EQUIPMENT AND CLEAN OR REPLACE COOLER SEALS
DAL-10*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH CAN NOT BE USED UNDER CUTTING BOARD - MUST BE NON ABSORBENT MATERIAL
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINKING FROM OPEN CUP IN KITCHEN
DAL-12*39 Store all equipment & utensil covered or inverted−2
STORE ALL CLEAN UTENSILS AND DISHES COVERED OR INVERTED
DAL-13*22 Accredited food handler certificate - 60 days−2
ENSURE ALL FOOD STAFF HAVE VALID FOOD HANDLER CERTIFICATES ON FILE

Base deductions−32 pts

Feb 21

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
DISHWASHER SANITIZER UNDER 50 PPM CHLORINE

Base deductions−5 pts

Aug 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*18 Use toxic according to manufacturer direction−5
HOUSEHOLD USE ONLY PESTICIDE
DAL-6*10 Clean Sight and Touch−5
DISHWASHER SANITIZER LESS THE 50 PPM

Basic (5)

−10 pts

DAL-1*29 Thermometer shall be easily readable−2
BROKEN THERMO
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD OFF FLOOR
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALL BEHIND SINK
DAL-7*32 Damaged Equipment−2
REPAIR COOLER SEALS

Base deductions−20 pts

Feb 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
FOOD DEBRIS CARROT SLICER
DAL-2*14 Cleaning procedure--steps w/ clean water−5
WASH HANDS 20 SECONDS

Basic (3)

−6 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SILVERWEAR CONTAINERS
DAL-4*40 Reuse of single service articles−2
REUSE OF SOY SAUCE BUCKET AS STRAINER USE OF OLD BLEACH BUCKET TO THAW MEAT
DAL-5*38 Thawing. under running water criteria−2

Base deductions−16 pts

Sep 19

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-4*18 Toxic items stored above food/utensils−5
Soap stored above cutting board
DAL-5*03 Food products not maintained at 135øF or above−5
Flat noodles 78'F
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over veggies
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Raw ground chicken 45'F, cooked chicken 50'F

Basic (4)

−8 pts

DAL-1*42 Ventilation hood systems−2
Clean and replace missing filters
DAL-2*43 Light bulbs, light shields provided−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-8*31 No soap at handsink−2

Base deductions−28 pts

Mar 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans

Basic (6)

−12 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not eat at prep area
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-5*37 Food, utensils & equip under other sources−2
Cell phone on clean plate
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Handwashing lavatory - accessible−2

Base deductions−17 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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