What is LA Vui Vietnamese Street Food's health inspection score?

LA Vui Vietnamese Street Food has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Vui Vietnamese Street Food last inspected?

LA Vui Vietnamese Street Food was last inspected on September 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Vui Vietnamese Street Food have?

LA Vui Vietnamese Street Food has 41 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Vui Vietnamese Street Food safe to eat at?

LA Vui Vietnamese Street Food has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Vui Vietnamese Street Food

Name: LA Vui Vietnamese Street Food
Address: 5321 MAPLE AVE, Dallas, 75235
Rating: 45

5321 MAPLE AVE, Dallas

Data may be outdated — inspected 9/24/2023

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0Poor

Love Field

Ranked #326 of 396 in Love Field

Declining

6 inspections

Last: Sep 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

33 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (45/100) 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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5321 MAPLE AVE, Dallas, TX 75235

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Violation Timeline

Nov 2020

1 inspections

4 intermediate

5 basic

Nov

May 2021

1 inspections

4 intermediate

5 basic

Nov 2021

1 inspections

3 intermediate

3 basic

Nov

May 2022

1 inspections

3 intermediate

2 basic

Mar 2023

1 inspections

4 basic

Mar

Sep 2023

1 inspections

3 intermediate

5 basic

Inspection History

6 records on file

6 Routine

Sep 23

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
various temperatures in open top cooler off temperature range
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
observed soiled inside ice machine
DAL-4*10 Sanitization after Cleaning−5
dish man was washing dishes without sanitizer set up

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
observed wiping cloth that is soiled not in sanitizer bucket
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
pork for eggrolls freezer did not have date mark
DAL-6*47 Conditions of Permit-in use of food equipment−2
latest inspection report posted or have sign posted stating it's available
DAL-7*31 Handwashing lavatory - accessible−2
hand sinksign
DAL-8*43 Ventilation,mechanical−2
compressor from acbroken excessive heat in back area

Base deductions−25 pts

Mar 23

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*32 Maintain in Good Repair−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−8 pts

May 22

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
beef 5/22
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store next to cooked eggs and produce
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Shrimp 50'f, squid 48'f

Basic (2)

−4 pts

DAL-2*31 Individual, disposable towels−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

Nov 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items stored above food/utensils−5
observed sanitizer bucket store next to soy sauces
DAL-2*02 Cold Hold (41øF/45øF or below)−5
beef 48'f
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above cooked shrimp

Basic (3)

−6 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in the cooler
DAL-6*25 HACCP-PIC action to be taken−2
Finish HACCP plan everyday

Base deductions−21 pts

May 21

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw egg store next to onion raw meat, chicken store together raw seafood with avocado
DAL-4*02 Cold Hold (41øF/45øF or below)−5
salad 59'f
DAL-6*12 Gloves Single Use−5
observed multitask with 1 gloves
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
observed dented cans in food storage room

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee's drinks in the coolers
DAL-5*25 HACCP Plan Record to be maintained−2
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
DAL-9*42 Nonfood-contact surfaces material−2
no carbon box allow under the blending machine

Base deductions−30 pts

Nov 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
grill meat 76;f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, seafood store together with produce
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 10 ppm chlorine
DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-5*47 Handler-Certificate Not on site−2
DAL-6*32 Damaged Equipment−2
fix broken handle of faucet at the hand sink
DAL-7*35 Hair Restraints effective−2
all employees who working in the kitchen must have hat or hair net
DAL-8*25 HACCP-Plan submitted−2
DAL-9*34 Pest control-routine inspections for−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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