What is I Love Pho Noodle Soup Grill's health inspection score?

I Love Pho Noodle Soup Grill has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was I Love Pho Noodle Soup Grill last inspected?

I Love Pho Noodle Soup Grill was last inspected on February 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does I Love Pho Noodle Soup Grill have?

I Love Pho Noodle Soup Grill has 70 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is I Love Pho Noodle Soup Grill safe to eat at?

I Love Pho Noodle Soup Grill has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

I Love Pho Noodle Soup Grill

Name: I Love Pho Noodle Soup Grill
Address: 7927 FOREST LN B, Dallas, 75230
Rating: 71

7927 FOREST LN B, Dallas

Data may be outdated — inspected 2/28/2023

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0Good

North Dallas

Ranked #99 of 566 in North Dallas

Unknown

9 inspections

Last: Feb 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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7927 FOREST LN B, Dallas, TX 75230

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

10 basic

Nov

May 2019

1 inspections

4 intermediate

11 basic

Jun 2019

1 inspections

2 intermediate

5 basic

Jun

Dec 2019

1 inspections

2 intermediate

3 basic

May 2020

1 inspections

3 intermediate

3 basic

May

Dec 2020

1 inspections

7 intermediate

4 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Mar 2022

1 inspections

1 intermediate

4 basic

Feb 2023

1 inspections

2 intermediate

2 basic

Feb

Inspection History

9 records on file

8 Routine1 Follow-up

Feb 23

Routine InspectionLatestScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DAL-2*20 Grease Trap Tickets−5
grease tickets

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
rfsm
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors walls ceiling

Base deductions−14 pts

Mar 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
RINSE SANITIZER NOT TESTING

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM NOT ONSITE
DAL-3*34 Pest Control−2
FLIES
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD OFF FLOOR
DAL-5*38 Thawing. Under refrigeration−2
MUST THAW UNDER RUNNING WATER

Base deductions−13 pts

Mar 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
LABEL SPRAYS
DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - accessible−2
HANDSINK NOT READY TO USE
DAL-3*21 RFSM - Not On Site−2
RFSM ONSITE
DAL-5*36 Cloths in-use for wiping between uses stored−2
CLOTHS MUST BE STORED IN SANITIZER

Base deductions−16 pts

Dec 20

Routine InspectionScore: 73

7 Med4 Basic

11 total

57/100inspection score

−43 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
WALK IN COOLER AT 60F - DON'T LEAVE PROPPED OPEN
DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
MUST PROVIDE WRITTEN PROCEDURE AND LABEL ANY TCS FOOD LEFT OUT
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW MEAT/SEAFOOD/CHICKEN ALL FROZEN AND THAWED ONTOP OF EACHOTHER - SEPERATE ITEMS IN COOLERS/FREEZERS AND KEEP MEAT TOWARD BACK OF THE COOLER TO PREVENT THAWING
DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE & FREEZERS
DAL-5*14 Maintain hands, arms clean−5
WASH HANDS AT HANDSINK - NOT 3 COMPARTMENT SINK OR WITH HOSE
DAL-6*18 Use toxic according to manufacturer direction−5
CAN NOT USE POOL CHLORINE TABLETS IN DISHWASHER
DAL-11*20 Grease Trap Tickets−5
TRIP TICKETS MUST BE ONSITE

Basic (4)

−8 pts

DAL-7*21 RFSM - Not On Site−2
FOOD MANAGER MUST BE ONSITE
DAL-8*31 Handwashing lavatory - used for other purpose−2
MUST USE SIGNAGE "HANDWASH ONLY" - IF ONLY USING SINK FOR WATER ACCESS THEN YOU MUST LABEL HANDSINK AS "WATER ONLY"
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ON FLOOR - VEGTABLES & PACKAGED MEAT
DAL-10*38 Thawing. under running water criteria−2
MUST THAW UNDER REFRIGERATION OR RUNNING WATER

Base deductions−43 pts

May 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
DAL-3*10 Clean Sight and Touch−5
ICE MACHINE
DAL-6*20 Grease Trap Tickets−5

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
DAL-4*34 Pest Control−2
ROACHES
DAL-5*35 Hair Restraints effective−2

Base deductions−21 pts

Dec 19

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
clean microwave and soda nozzles
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
WIC under temperature (54 F)

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
container with meat on floor
DAL-4*42 Dirty nonfood contact surfaces−2
clean floors, RIC gaskets, and fans in WIC

Base deductions−16 pts

Jun 19

Follow-up InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide written procedures
DAL-4*14 Cloth glove--use−5
change gloves when you changed a task

Basic (5)

−10 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottle, personal food
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
back door was open
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler door, clean freezer inside, clean pipes
DAL-7*21 RFSM - Not On Site−2
certificate expired 5/2019

Base deductions−20 pts

May 19

Routine InspectionScore: 74

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
dish washer 0 ppm
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above soup in walk in cooler
DAL-10*20 Grease Trap Tickets−5
provide grease trap new date
DAL-14*14 When to wash hands before donning new gloves−5
employees put gloves on without washing hands

Basic (11)

−22 pts

DAL-1*42 Ventilation hood systems−2
clean vent a hood system
DAL-2*31 Individual, disposable towels−2
provide paper towels
DAL-3* 21 RFSM notify 10 days & replacement in 45 days−2
new manager, obtain rfsm certificate within 45 days
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-6*43 Light bulbs, light shields provided−2
replace broken light shield, provide missing light shield
DAL-8*47 Conditions of Permit-in use of food equipment−2
provide a sign about inspection report
DAL-9*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-11*32 Damaged Equipment−2
broken gaskets around cooler door, cooler 50 degrees f, rust shelve shall be replaced
DAL-12*45 Premises shall be maintained in good repair−2
broken tiles shall be repaired, caulk around 3 com sink
DAL-13*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle
DAL-15*34 Outer door: solid,selfclosing,tightfitting−2
door needs to be closed at all times

Base deductions−42 pts

Nov 18

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-8*10 Clean Sight and Touch−5
clean slicer, ice machine, coolers, freezers
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw products stored above rte food in walk in cooler

Basic (10)

−20 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-2*40 Reuse of single service articles−2
do not reuse single use articles
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet cloth must be stored in sanitizer bucket
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
no room temperatures
DAL-5*45 Premises shall be maintained in good repair−2
replace caulk around sinks, wall tiles, floor, walls, ceiling clean
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-10*32 Approved Food Contact Equip.−2
provide food grade bags not shopping bags to store food wood not allowed in the kitchen
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food
DAL-12*34 Outer openings:closing holes, gaps−2
fix gap at front door

Base deductions−30 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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