What is Kuai Asian Kitchen's health inspection score?

Kuai Asian Kitchen has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kuai Asian Kitchen last inspected?

Kuai Asian Kitchen was last inspected on September 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kuai Asian Kitchen have?

Kuai Asian Kitchen has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kuai Asian Kitchen safe to eat at?

Kuai Asian Kitchen has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kuai Asian Kitchen

Name: Kuai Asian Kitchen
Address: 13710 DALLAS PKWY #G, Dallas, 75240
Rating: 58

13710 DALLAS PKWY #G, Dallas

Data may be outdated — inspected 9/6/2023

▲Improving

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0Fair

Far North Dallas

Ranked #286 of 441 in Far North Dallas

Improving

10 inspections

Last: Sep 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+5 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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13710 DALLAS PKWY #G, Dallas, TX 75240

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

4 basic

Jan

Jul 2019

1 inspections

1 intermediate

1 basic

Jan 2020

1 inspections

8 basic

Jan

Apr 2020

1 inspections

4 basic

Nov 2020

1 inspections

2 intermediate

5 basic

Nov

Apr 2021

1 inspections

2 intermediate

1 basic

Dec 2021

1 inspections

2 intermediate

3 basic

Dec

Aug 2022

1 inspections

2 intermediate

4 basic

Feb 2023

1 inspections

2 intermediate

1 basic

Feb

Sep 2023

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Ensure date marks are correct.
DAL-2*39 Store all equipment & utensil covered or inverted−2
Invert all uncovered utensils and single-service items.
DAL-3*42 Dirty nonfood contact surfaces−2
Clean all shelves, inside RICs, gaskets, and WIC compressor.
DAL-4*43 Ventilation hood systems, adequacy−2
Clean vents in kitchen and air curtain at back door.
DAL-5*22 Accredited food handler certificate - 60 days−2
Provide food handlers certificates for all employees.

Base deductions−10 pts

Feb 23

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
deep clean can opener and knife holders
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
move raw tuna to the front of make line raw tuna on top of RTE Crab

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
Can not store utensils, food, on paper or cloth cannot use cloth under cutting boards

Base deductions−12 pts

Aug 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Inside walk in cooler and walk in freezer
DAL-5*44 Trash can provided for papertowel waste−2
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−18 pts

Dec 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

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

Basic (3)

−6 pts

DAL-3*42 Dirty nonfood contact surfaces−2
Clean WIC fans
DAL-4*45 Lockers to be used to store personal items−2
Store backpack in personal locker
DAL-5*32 CIP-Cleanability−2
Remove cloth linings

Base deductions−16 pts

Apr 21

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
DAL-2*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−5

Basic (1)

−2 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−12 pts

Nov 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
OBSERVED RAW BEEF STORED ABOVE READY TO EAT VEGGIES
DAL-2*18 Toxic items labeling-non original container−5

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*24 If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold i−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−20 pts

Apr 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*45 Premises shall be maintained in good repair−2
Repair water leak at WIF.
DAL-3*47 Conditions of Permit-in use of food equipment−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−8 pts

Jan 20

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
Need RFSM on site during operating hours.
DAL-2*22 Handlers-Certificate Not On Site−2
Food handling employees need food handler certificates.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Need to datemark items held for longer than 24 hrs for no more than 7 days.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be stored in sanitizer between use.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be stored at least 6" off the floor.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean under the drink machine, under the buffet, and the froyo machine.
DAL-7*46 Covered waste receptacle for women's restroom−2
Need a covered trashcan in the women's restroom.
DAL-8*47 Other Violations−2
Need a choking poster in the dining area.

Base deductions−16 pts

Jul 19

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*19 Hand sink water temperature below 110'F−5
the hand sink closest to the front entrance is measuring at 88 degrees F

Basic (1)

−2 pts

DAL-1*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager by next inspection.

Base deductions−7 pts

Jan 19

Routine InspectionScore: 84

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-4*03 Food products not maintained at 135øF or above−5
chicken measured at 125 degrees F
DAL-7*19 Hand sink water temperature below 110'F−5

Basic (4)

−8 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager by next inspection
DAL-5*26 Consumer Advisory Disclosure---asterisking−2
DAL-6*41 Food storage containers, identified with common name of food.−2

Base deductions−23 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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