What is Kist Heart Kitchen's health inspection score?

Kist Heart Kitchen has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kist Heart Kitchen last inspected?

Kist Heart Kitchen was last inspected on October 25, 2019. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kist Heart Kitchen have?

Kist Heart Kitchen has 48 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kist Heart Kitchen safe to eat at?

Kist Heart Kitchen has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kist Heart Kitchen

Name: Kist Heart Kitchen
Address: 1700 PACIFIC AVE #112, Dallas, 75201
Rating: 33

1700 PACIFIC AVE #112, Dallas

Data may be outdated — inspected 10/25/2019

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0Poor

Downtown

Ranked #836 of 1000 in Downtown

Improving

4 inspections

Last: Oct 25, 2019

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

80 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-21 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 30/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (33/100) which is computed during our regular data sync.

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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1700 PACIFIC AVE #112, Dallas, TX 75201

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

6 basic

Feb

Aug 2019

1 inspections

5 intermediate

9 basic

Oct 2019

2 inspections

9 intermediate

17 basic

Oct

Inspection History

4 records on file

4 Routine

Oct 19

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*03 Food products not maintained at 135øF or above−5
Cooked pork held in a not working hot hold unit at 87.6 degrees
DAL-5*10 Clean Sight and Touch−5
Protein stains on stainless steel preparation tables
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Employee food and beverages stored over open containers of rice

Basic (8)

−16 pts

DAL-1*32 Approved Food Contact Equip.−2
Broken wooden utensils
DAL-2*43 Light bulbs, light shields provided−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-6*45 Unnecessary articles prohibited−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Floors and walls in need of removing the grease under all equipment
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*35 Hair Restraints effective−2
Hair and beard nets missing

Base deductions−31 pts

Oct 19

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-3*19 One Inch Air Gap−5
Ice maker
DAL-4*14 When to wash hands before donning new gloves−5
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chrizio stored over ready to eat Pico de Gallo
DAL-10*18 Toxic items used according to law−5
Raid
DAL-12*05 Rapidly reheat 165øF for hot holding−5
Reheating beans to 108.3 degrees for hot holding
DAL-15*02 Cold Hold (41øF/45øF or below)−5
Liquid egg whites held at 51.8 degrees held in a non working refrigerator- lower refrigerator Upper point of usage refrigerator at 65.3 degrees Cut tomatoes at 48.5 degrees

Basic (9)

−18 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2*21 PIC ensures food handlers properly trained−2
DAL-5*35 Jewelry Prohibition−2
More than one ring on employee hands
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*45 Walls and ceilings, studs, joists, and rafters−2
Exposed studs
DAL-11*42 Dirty nonfood contact surfaces−2
Grease coating
DAL-13*27 Cooling, heating, and holding capacities. Equipment−2
Using broken equipment to hold cold foods
DAL-14*42 Nonfood-contact surfaces material−2
Foiled lined surfaces

Base deductions−48 pts

Aug 19

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-7*18 Toxic items labeling-non original container−5
label all properly
DAL-8*06 Discard if TCS is in container w/ no date or day−5
date TCS foods
DAL-9*03 Food products not maintained at 135øF or above−5
cooked chicken 120 Fin hot hold unit
DAL-14*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw eggs stored on top shelf over soda, vegetables raw chicken over sauces, salad toppings
DAL-2*02 Cold Hold (41øF/45øF or below)−5
cut tomatoes 75 F Caesar dressing 58F pork 46.5 F on bottom burger station cut tomato 60.6 F, not enough ice tomatoes and shredded cheese on wrap line 51 F

Basic (9)

−18 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
on prep table
DAL-4*45 Unnecessary articles prohibited−2
remove broken equipment or anything unnecessary
DAL-5*21 RFSM - Not On Site−2
not registered
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
exterior of ice machine w/ black mildew clean everything
DAL-10*47 Conditions of Permit-in use of food equipment−2
DAL-11*22 Handlers-Certificate Not On Site−2
DAL-12*32 Equipment and Utensils Multiuse Materials durable−2
styrofoam in ice machine remove immediately
DAL-13*31 Handwashing lavatory - accessible−2
blocked by sandwich press
DAL-1*34 Controlling pests. Eliminating harborage conditions−2
german roaches in unused cooler

Base deductions−43 pts

Feb 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*20 Grease Trap Tickets−5
DAL-5*14 When to wash hands before donning new gloves−5

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
dusty fan covers
DAL-7*40 Reuse of single service articles−2
disposable cup used as dispenser
DAL-8*42 Dirty nonfood contact surfaces−2

Base deductions−22 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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