What is Banh MI Station's health inspection score?

Banh MI Station has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Banh MI Station last inspected?

Banh MI Station was last inspected on November 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Banh MI Station have?

Banh MI Station has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Banh MI Station safe to eat at?

Banh MI Station has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Banh MI Station

Name: Banh MI Station
Address: 1818 SYLVAN AVE #C100, Dallas, 75208
Rating: 65

1818 SYLVAN AVE #C100, Dallas

Data may be outdated — inspected 11/1/2023

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0Fair

Oak Cliff

Ranked #123 of 400 in Oak Cliff

Stable

9 inspections

Last: Nov 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

30 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

Other violation

Regulatory compliance issue

10x

Food labeling

Food not properly labeled or dated

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

1818 SYLVAN AVE #C100, Dallas, TX 75208

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

4 basic

Mar

Sep 2019

1 inspections

1 intermediate

2 basic

Mar 2020

1 inspections

2 intermediate

1 basic

Mar

Dec 2020

1 inspections

2 intermediate

7 basic

Jul 2021

1 inspections

2 intermediate

3 basic

Jul

Mar 2022

1 inspections

1 intermediate

2 basic

Oct 2022

1 inspections

1 intermediate

1 basic

Oct

Apr 2023

1 inspections

1 intermediate

1 basic

Nov 2023

1 inspections

4 basic

Nov

Inspection History

9 records on file

9 Routine

Nov 23

Routine InspectionLatestScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label all squeeze bottles on/by flat top
DAL-2*32 Damaged Equipment−2
Replace all damaged/rusted utensils
DAL-3*39 Cutting surfaces.−2
Replace all worn cutting boards
DAL-4*42 Dirty nonfood contact surfaces−2
Clean food debris in reach-in freezer

Base deductions−8 pts

Apr 23

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Items on prep line observed at 51 F>either lower temperature of cooler or keep covers closed in between orders

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean interiors of reach-in freezer

Base deductions−7 pts

Oct 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current grease trap ticket available

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean dust/grease build-up in vent hood

Base deductions−7 pts

Mar 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
Interior of small RIC must be detail cleaned. Clean for sight and touch the bread toaster.

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Build-up observed at the exterior of Horizon RIF.
DAL-2*24 Food Labeling- with common name of the food−2
Label all food spray bottles at cookline.

Base deductions−9 pts

Jul 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooking equipment dip trays and shelving tables with food debris, soils, spills and grease accumulations must be clean to avoid cross contamination
DAL-4*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5
food containers covers or lids with soils, food debris, grease accumulations and spills must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
non food surfaces dirty at dining room area must be clean to avoid cross contamination
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment at wall level dirty with food debris, grease spills and soils accumulations must be clean to avoid cross contamination
DAL-5*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

Base deductions−16 pts

Dec 20

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-7*15 Bare hands contact with ready-to-eat foods−5
employee cutting bread with gloves or protection not bare hand contact with TCS food to avoid cross contamination

Basic (7)

−14 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers inside cooler units
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and shelving dirty with soils and grease accumulations must be clean to avoid contamination
DAL-4*39 Soiled linens storage−2
linen container without lid must be have lid on all linen containers
DAL-5*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration on sanitizer buckets in all areas must be have 200- 400 Quat concentration on sanitizer buckets
DAL-8*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
missing some date marking on food containers inside cooler units must be date mark to avoid cross contamination

Base deductions−24 pts

Mar 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and mold around gaskets all cooler units must be clean inside and outside to avoid cross contamination including ice cream machines
DAL-2*02 Outfitter-Food Temperatures (Cold).−5
cooler units kitchen area 43.7 F and 46 F PIC must be ensure RI cooler units must be maintain proper food temperature of 40 F or below to avoid cross contamination

Basic (1)

−2 pts

DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
floors behind regular equipment and cooking equipment dirty with food debris, litter, grease and soils accumulations floors in all areas must be clean to avoid contamination

Base deductions−12 pts

Sep 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
Tested at 100 ppm

Basic (2)

−4 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−9 pts

Mar 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw meat
DAL-2*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
cheese
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*34 Pest control-routine inspections for−2
provide pest control record
DAL-6*22 Handlers-Certificate Not On Site−2

Base deductions−18 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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