What is Japanese Tampopo's health inspection score?

Japanese Tampopo has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Japanese Tampopo last inspected?

Japanese Tampopo was last inspected on December 21, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Japanese Tampopo have?

Japanese Tampopo has 128 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Japanese Tampopo safe to eat at?

Japanese Tampopo has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Japanese Tampopo

Name: Japanese Tampopo
Address: 6130 GREENVILLE AVE #100, Dallas, 75206
Rating: 57

6130 GREENVILLE AVE #100, Dallas

Data may be outdated — inspected 12/21/2022

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0Fair

Greenville

Ranked #288 of 472 in Greenville

Unknown

10 inspections

Last: Dec 21, 2022

low confidence

Directions Order

Inspections

Clean Rate

12.8

Avg Violations

42 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-18 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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6130 GREENVILLE AVE #100, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

9 basic

Feb

Jul 2019

1 inspections

2 intermediate

10 basic

Jan 2020

1 inspections

3 intermediate

12 basic

Jan

Feb 2020

1 inspections

2 intermediate

11 basic

Sep 2020

2 inspections

10 intermediate

13 basic

Sep

Oct 2020

1 inspections

6 intermediate

9 basic

Mar 2022

2 inspections

12 intermediate

15 basic

Mar

Dec 2022

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Dec 22

Routine InspectionLatestScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty soda machine.
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed water leaking from several faucets and the ice machine in dry storage.

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not registered with the City of Dallas. Register at dallascityhall.com.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Food items held longer than 24 hrs must be datemarked for no more than 7 days.
DAL-5*29 Sanitizing solutions, testing devices−2
No sanitizer test strips on site.
DAL-6*31 Individual, disposable towels−2
Observed handsink without paper towels and used for other purposes.
DAL-7*32 Equipment and Utensils Multiuse Materials durable−2
Observed food items stored unwrapped in grocery bags.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Ice machine in dry storage not in good repair.
DAL-9*41 Food storage containers, identified with common name of food.−2
Bulk food item containers (sugar, flour) need labels.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty ceiling air vents in kitchen and restrooms. Observed dirty shelving and bulk food containers.
DAL-11*43 Light - 20 foot : Washing, utensil, toilet−2
Observed very dim lighting in restrooms.

Base deductions−28 pts

Mar 22

Follow-up InspectionScore: 68

6 Med8 Basic

14 total

54/100inspection score

−46 pts

Intermediate (6)

−30 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
DAL-4*10 Clean Sight and Touch−5
DAL-8*03 Food products not maintained at 135øF or above−5
DAL-10*14 When to wash hands before donning new gloves−5
DAL-12*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-13*06 Discard if TCS is in container w/ no date or day−5

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-5*25 HACCP Plan Record to be maintained−2
DAL-6*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-7*29 Food thermometers provided and accessible−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-14*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2

Base deductions−46 pts

Mar 22

Routine InspectionScore: 71

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
REPAIR ALL LEAKING PIPES AT PREP SINK
DAL-5*10 Clean Sight and Touch−5
UNSANITARY cONDITIONS
DAL-9*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-10*06 Discard if TCS is in container w/ no date or day−5
DAL-11*14 When to wash hands before donning new gloves−5
DAL-13*02 Cold Hold (41øF/45øF or below)−5

Basic (7)

−14 pts

DAL-1*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-3*26 Advisory-"consuming raw or undercooked#" text−2
DAL-4*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER DISHES
DAL-6*25 HACCP Plan Record to be maintained−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT HEALTH INSPECTION REPORT IS AVAILABLE UPON REQUEST"
DAL-8*32 Damaged Equipment−2
REPLACE ICE MACHINE
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN ALL

Base deductions−44 pts

Oct 20

Routine InspectionScore: 61

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
DAL-8*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER 110F
DAL-14*02 Cold Hold (41øF/45øF or below)−5
R. CHICKEN 47.2f
DAL-15*03 Food products not maintained at 135øF or above−5
RICE 93.1

Basic (9)

−18 pts

DAL-1*42 Dirty nonfood contact surfaces−2
REMOVE DUST FROM CEILING IN PREP AREA, CLEAN GASKETS, WALLS & CLEAN VENT HOOD SYSTEM
DAL-2*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS
DAL-5*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS
DAL-7*25 HACCP Approved Procedures−2
PROVIDE RECORDS FOR SUSHI
DAL-9*31 Handwashing lavatory - used for other purpose−2
OBSERVED DIRTY DISHES STORED IN HAND SINK
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-12*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL ALL S. BOTTLES
DAL-13*32 Approved Food Contact Equip.−2
REMOVE ALL ABSORBENT MATERIALS & FOOD STORED IN OPEN CANS

Base deductions−48 pts

Sep 20

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-4*06 Discard if TCS is in container w/ no date or day−5
DAL-5*10 Clean Sight and Touch−5
DAL-6*19 Hand sink water temperature below 110'F−5

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
DAL-8*44 Trash can provided for papertowel waste−2

Base deductions−31 pts

Sep 20

Routine InspectionScore: 60

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
DAL-9*03 Food products not maintained at 135øF or above−5
C. RICE 104.6
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
DAL-12*02 Cold Hold (41øF/45øF or below)−5
CRABMEAT 46.0F, SALMON 48.7, TUNA 50.0
DAL-13*20 Grease Trap Tickets−5
PROVIDE CURRENT GREASE TRAP RECORDS

Basic (10)

−20 pts

DAL-2*47 Other Violations−2
LABEL 3 COMP SINK
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE
DAL-4*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
CERTIFY ALL STAFF
DAL-5*42 Dirty nonfood contact surfaces−2
CLEAN FLOORS, WALLS, GASKETS , VENT HOOD SYSTEM ( REMOVE BUILD-UP) & REMOVE DUST FROM CEILING IN KITCHEN OVER PREP AREA
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
C. RICE STORED IN IGLOO COOLER
DAL-7*31 Handwashing lavatory - used for other purpose−2
FOOD EQUIPMENT STORED IN HAND SINK
DAL-8*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS IMPROPER STORED IN WATER
DAL-14*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-15*32 Approved Food Contact Equip.−2
DISCONTINUE USING PAPER TOWELS IN STORED IN FOOD AND FOOD WRAPPED PAPER TOWELS REMOVE ABSORBENT MATERIALS FROM UNDER FOOD AND ON EQUIPMENT

Base deductions−45 pts

Feb 20

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
DAL-10*10 Clean Sight and Touch−5
UNSANITARY CONDITION- CLEAN EVERYTHING

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN FLOORS AND OBSERVED DUST IN CEILING ABOVE FOOD PREP AREA
DAL-2*22 Handlers-Certificate Not On Site−2
CERTIFY ALL STAFF
DAL-3*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
OBSERVED TUNA WRAPPED IN PAPER TOWELS
DAL-6*45 Mats / Duckboards nonabsorbent−2
REMOVE ALL ABSORBENT MATERIALS FROM SHELVES & PREP AREA
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD STORED ON FOOD EQUIPMENT AND IN PREP AREA
DAL-8*25 HACCP Plan Record to be maintained−2
PROVIDE HACCP PLAN FOR SUSHI
DAL-9*34 Outer openings:closing holes, gaps−2
RESEAL AROUND DOOR
DAL-11*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-12*21 RFSM - Not On Site−2
EXPIRED RFSM
DAL-13*47 Other Violations−2
LABEL 3 COMP SINK

Base deductions−32 pts

Jan 20

Routine InspectionScore: 61

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
lettuce 59.7F, s. sweet potatoes 50.5, broccoli 44.9, sushi 63.1,& chicken 46.7F
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED ABOVE AND WITH RTE FOOD
DAL-12*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING AND REMOVE RUST FROM ALL FOOD CONTACT SURFACES

Basic (12)

−24 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS IMPROPERLY STORE IN WATER
DAL-2*21 RFSM - Not On Site−2
NO RFSM FOOD ON DUTY DURING INSPECTION
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS IN KITCHEN
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-8*31 Handwashing lavatory - used for other purpose−2
FOOD EQUIPMENT STORED IN HAND SINK
DAL-9*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-10*26 Consumer Advisory Disclosure---asterisking−2
provide consumer advisory and an asterisk for every product sold raw or undercooked items
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN FLOORS, WALLS , REMOVE GREASE BUILD-UP FROM VENT HOOD SYSTEM AND REMOVE DUST FROM CEILING ABOVE PREP AREA
DAL-14*38 Thawing. under running water criteria−2
IMPROPERLY THAWING OF CRAB MEAT
DAL-15*34 Outer openings:closing holes, gaps−2
RESEAL AROUND BACK DOOR

Base deductions−39 pts

Jul 19

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-6*20 Grease Trap Tickets−5
provide new grease trap ticket
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish above rte food raw eggs stored above fish and crab meat

Basic (10)

−20 pts

DAL-1*42 Ventilation hood systems−2
clean vent a hood system
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-3*22 Handlers-Certificate Not On Site−2
provide food handler cards within 15 days
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink
DAL-5*21 RFSM - Not On Site−2
manager was not on site
DAL-8*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
observed food container stored on top of spinach
DAL-10*40 Reuse of single service articles−2
do not reuse single use articles
DAL-11*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-12*29 Mechanical holding unit, thermometer location−2
provide thermometer in cooler

Base deductions−30 pts

Feb 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-5*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above rte food, fish stored above miso, raw fish stored above vegetables in cooler
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer 0 ppm

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
back door open
DAL-3*29 Mechanical holding unit, thermometer location−2
provide thermometer in display case and cooler
DAL-4*42 Dirty nonfood contact surfaces−2
clean shelves, clean coolers, gaskets, clean dish washer
DAL-7*25 HACCP Plan Record to be maintained−2
provide HACCP plan for sushi rice
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*35 Hair Restraints effective−2
employees need to cover hair
DAL-11*40 Reuse of single service articles−2
do not reuse single use articles
DAL-12*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−33 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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