What is Ginger Thai Cuisine's health inspection score?

Ginger Thai Cuisine has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ginger Thai Cuisine last inspected?

Ginger Thai Cuisine was last inspected on October 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ginger Thai Cuisine have?

Ginger Thai Cuisine has 92 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ginger Thai Cuisine safe to eat at?

Ginger Thai Cuisine has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ginger Thai Cuisine serve?

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

Official Health Record

Ginger Thai Cuisine

Name: Ginger Thai Cuisine
Address: 3797 FOREST LN #107-, Dallas, 75234
Rating: 39

3797 FOREST LN #107-, Dallas

Data may be outdated — inspected 10/11/2023

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0Poor

Thai•Farmers Branch

Ranked #100 of 129 in Farmers BranchBetter than 63% of thai restaurants

Improving

10 inspections

Last: Oct 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

3797 FOREST LN #107-, Dallas, TX 75234

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Violation Timeline

Nov 2019

1 inspections

2 intermediate

6 basic

Nov

Apr 2020

1 inspections

2 intermediate

3 basic

Nov 2020

1 inspections

4 basic

Nov

May 2021

1 inspections

3 intermediate

6 basic

Nov 2021

1 inspections

5 intermediate

10 basic

Nov

Jan 2022

1 inspections

6 intermediate

9 basic

Jul 2022

1 inspections

5 intermediate

6 basic

Jul

Oct 2022

1 inspections

3 intermediate

6 basic

Apr 2023

1 inspections

3 intermediate

6 basic

Apr

Oct 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer too low for dishwasher
DAL-6*18 Restricted use pesticides−5
Cannot have raid/chemicals in the kitchen

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Use the hand washing sink for hand washing only
DAL-2*42 Dirty nonfood contact surfaces−2
Clean floor in WIC, clean shelves
DAL-4*43 Light bulbs, light shields provided−2
Replace light bulb under vent hood
DAL-5*21 RFSM - Not On Site−2
update food manager certificate
DAL-7*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer bucket

Base deductions−20 pts

Apr 23

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
eggs above ready to eat food in WIC, has to be below ready to eat food
DAL-2*18 Toxic items stored above food/utensils−5
cannot have medicine in food prep/ kitchen area
DAL-3*19 Water & Plumbing in good repair- per code−5
missing pipe at hand sink

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
date mark items in the RIC, WIC, after 24 hours of being in the cooler
DAL-5*31 Handwashing lavatory - accessible−2
hand washing sink not operable, water pipe doesn't work at hand sink
DAL-6*36 Cloths in-use for wiping between uses stored−2
wiping cloths must be in sanitizer bucket
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover items in containers
DAL-8*42 Dirty nonfood contact surfaces−2
clean equipment and storage area
DAL-9*40 Reuse of single service articles−2
single use items can only be used once (empty canned goods as containers)

Base deductions−27 pts

Oct 22

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Flat Noodles
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over shrimp in freezer
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Dented cans observed

Basic (6)

−12 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*31 Individual, disposable towels−2
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
Freezer
DAL-8*21 RFSM - Not On Site−2
DAL-9*41 Food storage containers, identified with common name of food.−2

Base deductions−27 pts

Jul 22

Routine InspectionScore: 75

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-2*15 Contact RTE Products w/ Bare Hands−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-7*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored over tea
DAL-8*02 Cold Hold (41øF/45øF or below)−5
chicken 54F
DAL-11*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
Observed walk in cooler at 60F
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-5*21 RFSM - Not On Site−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*43 Light bulbs, light shields provided−2

Base deductions−37 pts

Jan 22

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Do not store raw eggs over veggies
DAL-5*20 Grease Trap Tickets−5
DAL-6*02 Untreated shell eggs need to be at 45§F or <−5
DAL-7*19 Water & Plumbing in good repair- per code−5
Pipe leak under 3 comp sink, faucet leak of 3 comp sink
DAL-12*10 Clean Sight and Touch−5
Interior of microwave
DAL-14*03 Food products not maintained at 135øF or above−5

Basic (9)

−18 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*38 Thawing. under running water criteria−2
DAL-4*43 Light bulbs, light shields provided−2
Repair damaged light bulb shield
DAL-8*34 Outer openings:closing holes, gaps−2
Ceiling
DAL-9*39 Store all equipment & utensil covered or inverted−2
DAL-10*21 RFSM - Not On Site−2
DAL-11*31 Handwashing lavatory - accessible−2
DAL-13*37 Food storage, prohibited areas under other sources−2
Condensation leak in walk in cooler, wiping cloth used as lid for lettuce bowl
DAL-15*42 Ventilation hood systems−2
Clean filters

Base deductions−48 pts

Nov 21

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw eggs stored over Seafood in walk in cooler
DAL-9*10 Clean Sight and Touch−5
Interior of microwave
DAL-13*19 Water & Plumbing in good repair- per code−5
Faucet leak and leak under hand sink
DAL-14*02 Cold Hold (41øF/45øF or below)−5
DAL-15*15 Bare hands contact with ready-to-eat foods−5

Basic (10)

−20 pts

DAL-1*37 Food, utensils & equip under other sources−2
Condensation leak in walk in cooler is contaminating other food items
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*34 Outer openings:closing holes, gaps−2
DAL-4*47 Handler-Certificate Not on site−2
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
Clean Ceiling vents
DAL-7*42 Dirty nonfood contact surfaces−2
Exterior of food containers, counter tops
DAL-8*31 Handwashing lavatory - used for other purpose−2
Do not store utensils in hand sink
DAL-10*39 Store all equipment & utensil covered or inverted−2
Plates
DAL-11*21 RFSM - Not On Site−2
Register food manager certificate with the city of Dallas
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−45 pts

May 21

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-6*19 Water & Plumbing in good repair- per code−5
Repair pipe and faucet leak at 3 comp sink
DAL-8*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-2*39 Loosely cover cooling foods−2
Cover open foods in walk in cooler
DAL-3*32 Damaged Equipment−2
Repair cover of freezer
DAL-4*31 Handwashing lavatory - used for other purpose−2
Hand sink used for storing utensils
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not drink in prep areas
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−27 pts

Nov 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair walk in cooler to prevent condensation leak
DAL-4*22 Washing hands only at a designated hand sink−2
Observed employee washing hands with gloves on at a 3 comp sink

Base deductions−8 pts

Apr 20

Routine InspectionScore: 88

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*31 Individual, disposable towels−2

Base deductions−16 pts

Nov 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
Drain pipe on kitchen floor
DAL-7*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−22 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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