What is Family Thais's health inspection score?

Family Thais has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Family Thais last inspected?

Family Thais was last inspected on July 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Family Thais have?

Family Thais has 44 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Family Thais safe to eat at?

Family Thais has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Family Thais serve?

Family Thais serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Family Thais

Name: Family Thais
Address: 208 N MARKET ST #150, Dallas, 75202
Rating: 54

208 N MARKET ST #150, Dallas

Data may be outdated — inspected 7/20/2023

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0Fair

American•Downtown

Ranked #851 of 1000 in DowntownBetter than 22% of american restaurants

Declining

9 inspections

Last: Jul 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.9

Avg Violations

35 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

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

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

-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

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208 N MARKET ST #150, Dallas, TX 75202

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Violation Timeline

Aug 2019

1 inspections

5 basic

Aug

Nov 2019

1 inspections

3 intermediate

2 basic

Apr 2020

1 inspections

2 intermediate

1 basic

Apr

Jan 2021

1 inspections

1 intermediate

4 basic

Jul 2021

1 inspections

3 intermediate

5 basic

Jul

Nov 2021

1 inspections

4 intermediate

Jun 2022

1 inspections

6 basic

Jun

Jan 2023

1 inspections

3 basic

Jul 2023

1 inspections

3 intermediate

2 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Can opener observed with product debris accumulation. Bottom shelves of RIC / RIF units observed not clean to the touch with liquid & product debris accumulation.
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leak at dump sink at front counter.
DAL-5*20 Grease Trap Tickets−5
Maintain grease trap manifest on file at location to present upon inspection.

Basic (2)

−4 pts

DAL-2*40 Reuse of single service articles−2
Use proper scoops to dispense dry ingredients.
DAL-3*45 Premises shall be maintained in good repair−2
seal hand sink to the wall properly.

Base deductions−19 pts

Jan 23

Routine InspectionScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-3*38 Thawing. under running water criteria - water velocity−2

Base deductions−6 pts

Jun 22

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard in RIF as shelf liners. Remove tape from shelf at counter.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverages observed on prep table.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
onions, carrots, cabbage
DAL-4*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-5*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly.
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−12 pts

Nov 21

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of the containers can not touch food
DAL-2*10 Clean Sight and Touch−5
clean microwave and can opener blade- food contact surfaces
DAL-3*18 Toxic items storage adjacent to food/utensils−5
chemicals over foood and utensils
DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw eggs over cooked food

Base deductions−20 pts

Jul 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Must keep cool foods at 41'f or below- eggs seen at 60'f
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs stored by cooked meat/ separate in storage
DAL-6*14 When to wash hands as often as necessary during prep−5
Staff mst wash hands between tasks

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink as a dump sink- store items inside of them
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed food (employee) on food prep table
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wet towels observed on counter tops throughout the kitchen area
DAL-7*24 Food Labeling- with common name of the food−2
Label food squeeze bottles (sauces)
DAL-8*47 Other Violations−2
Mop sink observed store with miscellaneous items (ie towels)

Base deductions−25 pts

Jan 21

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Equipment and Utensils Multiuse Materials-safe−5
using recycle containers as food containers

Basic (4)

−8 pts

DAL-2*29 Food thermometers provided and accessible−2
broken thermometer inside cooler unit must be have visible and working thermometers
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside freezer unit must be have date marking on food containers in all areas
DAL-4*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
drainage receptacles dirty with soils and litter must be clean to avoid cross contamination
DAL-5*29 Sanitizing solutions, testing devices−2
missing sanitizing test strips must be have Quat test strips to verified chemical concentration

Base deductions−13 pts

Apr 20

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean inside microwave
DAL-2*11Food Donations - Damaged foods−5
dented cans present

Basic (1)

−2 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table

Base deductions−12 pts

Nov 19

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands after handling soiled equip/utensil−5
Employee observed drinking in the kitchen and then back to food service without washing hand in the hand sink
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Raw bean sprouts held without refrigeration at 56.4 degrees Raw shell eggs held at 57.2 degrees without a refrigeration source Cut leafy vegetables held at 58.5 degrees
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Cooked tofu cooling on the counter at 98.9 degrees

Basic (2)

−4 pts

DAL-2*45 Walls and ceilings, studs, joists, and rafters−2
Missing ceiling tile
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−19 pts

Aug 19

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking commercially prepared of RTE/PHF−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 Store equipment & utensils - avoid contamination−2

Base deductions−10 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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