What is Kim's Orient Express's health inspection score?

Kim's Orient Express has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kim's Orient Express last inspected?

Kim's Orient Express was last inspected on December 28, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kim's Orient Express have?

Kim's Orient Express has 71 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kim's Orient Express safe to eat at?

Kim's Orient Express has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kim's Orient Express

Name: Kim's Orient Express
Address: 311 S ZANG BLVD, Dallas, 75208
Rating: 55

311 S ZANG BLVD, Dallas

Data may be outdated — inspected 12/28/2023

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0Fair

Oak Cliff

Ranked #233 of 400 in Oak Cliff

Stable

9 inspections

Last: Dec 28, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

28 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

311 S ZANG BLVD, Dallas, TX 75208

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

5 basic

Nov

Jun 2019

1 inspections

3 intermediate

6 basic

Dec 2019

1 inspections

4 intermediate

6 basic

Dec

Jun 2020

1 inspections

2 intermediate

4 basic

Feb 2021

1 inspections

5 intermediate

5 basic

Feb

Aug 2021

1 inspections

4 intermediate

5 basic

Oct 2022

1 inspections

3 intermediate

7 basic

Oct

Jun 2023

1 inspections

1 basic

Dec 2023

1 inspections

2 intermediate

5 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw hot dogs in RIC on top rack, shall be on bottom
DAL-4*18 Use toxic according to manufacturer direction−5
need a sanitize solution bucket with 50-100ppm Cl

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
hand sink needs paper towels
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
date mark cheese in RIC for 7 days
DAL-5*42 Nonfood-contact surfaces material−2
Observed flour on wall / light fixture / clock
DAL-6*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be in the bucket between uses
DAL-7*43 Light bulbs, light shields provided−2
light bulb in vent hood is out, shall be replaced

Base deductions−20 pts

Jun 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*45 Drying Mops-air dry−2
SEAL HAND SINK TO WALL PROPERLY

Base deductions−2 pts

Oct 22

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
Must include discard by time on racks of sausage rolls.
DAL-3*18 Toxic items labeling-non original container−5
Label chemical spray bottle with common name.
DAL-6*10 Clean Sight and Touch−5
Detail clean inside of RIC(sight and touch).

Basic (7)

−14 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean the floors throughout the kitchen area.
DAL-4*45 Premises shall be maintained in good repair−2
Repair leak at 3 comp sink. Seal bare wood door(mop sink).
DAL-5*22 Washing hands only at a designated hand sink−2
Observed employee washing hands at non handwashing sink.
DAL-7*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient bins(flour, sugar, etc).
DAL-8*32 Equipment & Utensils withstand repeated warewashin−2
Do not reuse single use containers.
DAL-9*36 Cloths in-use for wiping between uses stored−2
Store wet wiping towels in a sanitizing solution.
DAL-10*28 Original cont. of RTE/PHF/Day1= day of opening−2
All RTE foods must be datemarked(breakfast sandwiches).

Base deductions−29 pts

Aug 21

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN ALL
DAL-4*18 Licensed pest control applicator only−5
OBSERVED PESTICIDES IN ESTABLISHMENT
DAL-6*03 Food products not maintained at 135øF or above−5
KOLACHES 83.2*F, 72*F , 89*F STORED AT ROOM TEMPERATURE
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
LACK OF TIME PROVIDED AND FAILURE TO DISCARD AFTER Allotted TIME

Basic (5)

−10 pts

DAL-1*45 Ceiling easily cleanable and light in color−2
REMOVE CHIPPING PAINT
DAL-2*39 Store all equipment & utensil covered or inverted−2
INVERT SINGLE SERVICE ARTICLES AT FRONT COUNTER
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-7*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-9*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL

Base deductions−30 pts

Feb 21

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS
DAL-2*03 Food products not maintained at 135øF or above−5
KOLACHES 84*F , 77*F
DAL-3*06 Discard if TCS is in container w/ no date or day−5
NO TIME PROVIDED FOR KOLACHES
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL EXPIRED FOOD ITEMS
DAL-9*10 Clean Sight and Touch−5
CLEAN ALL

Basic (5)

−10 pts

DAL-4*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-6*45 Drying Mops-air dry−2
MOP STORED IN BUCKET
DAL-7*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES ANS GAPS
DAL-8*43 Ventilation hood-prevent grease dripping−2
CLEAN VENT HOOD
DAL-10*41 Food storage containers, identified with common name of food.−2
PROVIDE FOR ALL

Base deductions−35 pts

Jun 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
LABEL ALL NON ORIGINAL CONTANIER
DAL-5*06 Time as PHC:provide written procedures on site−5
PROVIDE ACCURATE DOCUMENTS FOR TIME (LOGS)

Basic (4)

−8 pts

DAL-1*22 Washing hands only at a designated hand sink−2
OBSERVED HAND WASHING IN 3 COMP SINK
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED ON PREP TABLE AND UNDER PREP TABLE
DAL-4*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−18 pts

Dec 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*06 Discard TCS if date marked exceeds temp & time−5
LACK OF DATEMARKING; PROVIDE DATE AND TIME FOR ALL
DAL-4*03 Food products not maintained at 135øF or above−5
KOLACHES 73*F,71*F, 75*F, BISCUIT 72*F IN DISPLAY CASE
DAL-6*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-7*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING DONUT WITH BARE HANDS

Basic (6)

−12 pts

DAL-1*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-3*41 Food storage containers, identified with common name of food.−2
PROVIDE FOR ALL
DAL-5*21 RFSM - Not On Site−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR
DAL-9*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−32 pts

Jun 19

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*03 Outfitter-Food Temperatures (Hot).−5
RI cooler unit 50 F must be maintain safe food temperature of 40 F or below
DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-6*10 Equipment and Utensils Cleaning-contamination−5
all cooler units dirty inside and outside with mold, food debris and grease accumulations

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
front dining area peeling ceiling tiles must be replace or repair to proper condition a/c vents rust and oxidize must be replace or repair to proper condition
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler front unit must be have date marking on all food containers
DAL-5*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions front areas sanitizer bucket 100 ppm Chlorine concentration
DAL-7*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have food handler cards on site
DAL-8* 21 RFSM notify 10 days & replacement in 45 days−2
expired RFSM certification must be have current FSM registered with the city
DAL-9*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetical containers lids dirty with food debris and soils accumulations inside cooler units clean hermetical containers inside cooler units on all areas

Base deductions−27 pts

Nov 18

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-2*12 A food employee shall comply with an exclusion or RESTRICTION−5
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*20 FOOD,HANDWASH,LAVATORIES−5

Basic (5)

−10 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 No soap at handsink−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*42 Dirty nonfood contact surfaces−2
DAL-9*45 Clean facilities as often as necessary.−2

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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