What is King Spa Deli's health inspection score?

King Spa Deli has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King Spa Deli last inspected?

King Spa Deli was last inspected on July 7, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Spa Deli have?

King Spa Deli has 78 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Spa Deli safe to eat at?

King Spa Deli has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does King Spa Deli serve?

King Spa Deli serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

King Spa Deli

Name: King Spa Deli
Address: 2143 JOE FIELD RD, Dallas, 75229
Rating: 52

2143 JOE FIELD RD, Dallas

Data may be outdated — inspected 7/7/2021

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0Fair

Deli•North Dallas

Ranked #374 of 566 in North DallasBetter than 38% of deli restaurants

Declining

10 inspections

Last: Jul 7, 2021

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

60 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 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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2143 JOE FIELD RD, Dallas, TX 75229

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Violation Timeline

Dec 2018

1 inspections

6 intermediate

4 basic

Dec

Jan 2019

1 inspections

6 intermediate

6 basic

Feb 2019

1 inspections

6 intermediate

4 basic

Feb

Mar 2019

2 inspections

5 intermediate

5 basic

Jun 2019

1 inspections

3 intermediate

4 basic

Jun

Jan 2020

1 inspections

3 intermediate

5 basic

Jul 2020

1 inspections

2 intermediate

3 basic

Jul

Jan 2021

1 inspections

3 basic

Jul 2021

1 inspections

2 intermediate

11 basic

Jul

Inspection History

10 records on file

10 Routine

Jul 21

Routine InspectionLatestScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE ALL RAW PRODUCTS BELOW COOKED PRODUCTS
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

Basic (11)

−22 pts

DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR IN GOOD REPAIR AND SEAL ALL GAPS.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-10*41 Food storage containers, identified with common name of food.−2
LABEL ALL FOOD PRODUCTS
DAL-12*36 Cloths in-use for wiping between uses stored−2
DAL-13*35 Hair Restraints effective−2
DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
EGG WARMER
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR LEAK FROM FAUCET AND EDGE OF THREE COMPARTMENT SINK.
DAL-6*44 Receptacles tight fitting lids, doors, or covers−2
KEEP DUMPSTER DOORS/ LID CLOSED
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.

Base deductions−32 pts

Jan 21

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*24 Food Label - Nutrition Labeling−2
PREPACKAGED CRACKERS.
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−6 pts

Jul 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*05 Rapidly reheat 165øF for hot holding−5
DO NOT REHEAT ITEMS IN WARMER. OBSERVED FOLLOWING PRODUCTS REHEATING IN WARMER. BOILED EGG 78'F, RICE 76'F.
DAL-5*18 Use toxic according to manufacturer direction−5
MAINTAIN MACHINE CHLORINE SANITIZER AT 50 PPM. TESTED AT 200 + PPM

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
DAL-3*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−16 pts

Jan 20

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM
DAL-8*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL BOTTLE ABOVE RICE

Basic (5)

−10 pts

DAL-1*26 Advisory-"consuming raw or undercooked#" text−2
FOR SUSHI BOWL OR ANY THING SERVED RAW
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-5*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-6*21 RFSM - Not On Site−2
REGISTER YOUR CERTIFICATE WITH CITY OF DALLAS
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

Base deductions−25 pts

Jun 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Bone soup at 80.1 degrees cooling under the counter
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over cooked meat
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Raw meat held at 58.5 degrees on the counter without refrigeration

Basic (4)

−8 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Rolled up paperbags
DAL-4*40 Reuse of single service articles−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*39 Store all equipment & utensil covered or inverted−2

Base deductions−23 pts

Mar 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
72.9 degrees pepper paste held at room temperature

Basic (1)

−2 pts

DAL-1*38 Thawing. under running water criteria -thawed RTE <41F−2

Base deductions−7 pts

Mar 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Miso paste held at 71.2 degrees without refrigeration
DAL-4*10 Clean Sight and Touch−5
Stove
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over seaweed soup
DAL-8*02 Cold Hold (41øF/45øF or below)−5
Point of usage refrigerator Eastr product temperature at 44.7 degrees - repeat Point of usage refrigerator product temperature at at 51.7 degrees Fish paste at 43.2 degrees in the top of the point of usage refrigerator Raw steak held on the counter at 63.1 degrees without a refrigeration source

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*43 Light - 10 foot : Walk-in, Dry storage−2
DAL-5*31 Handwashing lavatory - accessible−2
Hand sink was blocked with dirty dishes
DAL-7*39 Store all equipment & utensil covered or inverted−2

Base deductions−28 pts

Feb 19

Routine InspectionScore: 77

6 Med4 Basic

10 total

62/100inspection score

−38 pts

Intermediate (6)

−30 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Cooling foods on the counter
DAL-2*03 Food products not maintained at 135øF or above−5
Bone soup 71.2 degrees Soup at 72.1 degrees Soup 112.0 degrees
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-4*14 When to wash hands between raw and RTE foods−5
DAL-6*18 Toxic items labeling-non original container−5
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Milk at 48.2 milk - Point of usage refrigerator - repeat Egg Rolls at 68.1 degrees Par Cooked chicken at 58.2 degrees Fish Cake at 64.4 degrees

Basic (4)

−8 pts

DAL-5*43 Light - 50 foot : Food and utensils area−2
DAL-7*21 RFSM - Not On Site−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Rolled up paper bags
DAL-9*39 Store all equipment & utensil covered or inverted−2

Base deductions−38 pts

Jan 19

Routine InspectionScore: 72

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over ready to eat foods
DAL-3*03 Vending Machine. Hot Hold (135øF or higher)−5
Cooked dumplings held at 65.9 degrees
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
ALL SOUPS HELD WITHOUT REFRIGERTION SOURCE Soup held under the counter at 65.9 degrees Soup held under the counter at 85.2 degrees Soup held under the counter at 80.9 degrees Bone soup held under the counter at 81.7 degrees Beef broth 10 gallon stock pot at 73.4 degrees
DAL-6*14 When to wash hands before donning new gloves−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Fluid milk held in a non working refrigerator at 46.6 degrees
DAL-12*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of sanitizing

Basic (6)

−12 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
DAL-8*40 Reuse of single service articles−2
DAL-9*28 Date marking combined ingredients for RTE/ TCS food−2
DAL-10*33 Manual warewashing equipment, wash solution temp.−2
DAL-11*21 RFSM - Not On Site−2

Base deductions−42 pts

Dec 18

Routine InspectionScore: 76

6 Med4 Basic

10 total

62/100inspection score

−38 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Raw meat held without refrigeration at 51.9 degrees Cooked dumplings held without refrigeration at 55.9 degrees Bean sprouts 51.3 degrees
DAL-2*10 Clean Sight and Touch−5
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
Cooling cooked chicken at 61.3 degrees without a cooling method Bone soup - 10 gallons cooling without refrigeration at 64.9 degrees Bone soup at 66.1 degrees
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw fish stored over cooked food
DAL-9*18 Toxic items stored above food/utensils−5
Raw shell eggs covered in soap for sale

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - accessible−2
Hand sink used for egg storge
DAL-8*38 Thawing. under running water criteria - water velocity−2
DAL-10*39 Store all equipment & utensil covered or inverted−2

Base deductions−38 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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