What is Lai Lai Rest's health inspection score?

Lai Lai Rest has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lai Lai Rest last inspected?

Lai Lai Rest was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lai Lai Rest have?

Lai Lai Rest has 69 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lai Lai Rest safe to eat at?

Lai Lai Rest has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lai Lai Rest serve?

Lai Lai Rest serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lai Lai Rest

Name: Lai Lai Rest
Address: 8323 LAKE JUNE RD, Dallas, 75217
Rating: 36

8323 LAKE JUNE RD, Dallas

Data may be outdated — inspected 2/28/2024

▼Declining

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0Poor

American•Pleasant Grove

Better than 20% of american restaurants

Declining

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

8323 LAKE JUNE RD, Dallas, TX 75217

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Violation Timeline

Jul 2019

1 inspections

1 intermediate

3 basic

Jul

Jan 2020

1 inspections

2 intermediate

3 basic

Jul 2020

1 inspections

2 intermediate

2 basic

Jul

Jan 2021

1 inspections

3 intermediate

5 basic

Jul 2021

1 inspections

2 intermediate

3 basic

Jul

Jan 2022

1 inspections

1 intermediate

3 basic

Jul 2022

1 inspections

2 intermediate

8 basic

Jul

Feb 2023

1 inspections

2 intermediate

4 basic

Aug 2023

1 inspections

1 intermediate

9 basic

Aug

Feb 2024

1 inspections

2 intermediate

11 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles
DAL-9*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves

Basic (11)

−22 pts

DAL-2*39 Store equipment & utensils - avoid contamination−2
knife stored between cooler and prep table remove utensils from mop sink
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
separate personal food items from customers
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor in storage area and walk in cooler
DAL-5*22 Washing hands only at a designated hand sink−2
employee washed hands at 3 com sink instead of hand sink
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thawing method cold running water
DAL-7*32 Equipment and Utensils Durability and Strength−2
provide original drain stopper
DAL-8*45 Drying Mops-air dry−2
drying mops
DAL-10*42 Ventilation hood systems−2
clean vent a hood filters
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-12*34 Outer openings:closing holes, gaps−2
repair gap at door
DAL-13*31 Handwashing lavatory - used for other purpose−2
observed tongs in hand sink

Base deductions−32 pts

Aug 23

Routine InspectionScore: 87

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw food (chicken/pork) needs to be on the underside

Basic (9)

−18 pts

DAL-1*45 Drying Mops-air dry−2
Mop needs to be stored in proper area
DAL-2*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute−2
Back door needs to be closed; no opening gaps
DAL-4*32 Damaged Equipment−2
Ice machine door needs repair, Blue plastic film needs to be removed; Exposed food in cooler needs to be in another approved container; REMOVE CARDBOARDS LINER ON SHELVES
DAL-5*41 Food Labeling - Bulk Food w/ Card or Sign−2
Food storage containers need labeling
DAL-6*42 Dirty nonfood contact surfaces−2
RIF needs cleaning; shelves; vent hood
DAL-7*43 Ventilation hood-prevent grease dripping−2
Grease catcher needed in grease hood
DAL-8*39 Store equipment & utensils in a clean, dry place−2
Ice scoop needs to placed in a proper container, not on counter.knife between equipment
DAL-9*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks need to be placed in cooler.

Base deductions−23 pts

Feb 23

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
egg roll 65 degrees f
DAL-5*19 Water & Plumbing in good repair- per code−5
leaking pipe under 3 com sink, leaking on faucet

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet cloths under cutting boards
DAL-2*34 Outer openings:closing holes, gaps−2
repair gap at back door
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, shelves in reach in cooler, clean cooler,
DAL-6*45 Drying Mops-air dry−2
dry mops, do not keep in water, provide mop bucket

Base deductions−18 pts

Jul 22

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
Must use time as public control for egg rolls.
DAL-5*18 Toxic items labeling-non original container−5
Label chemical spray bottles.

Basic (8)

−16 pts

DAL-2*32 Approved Food Contact Equip.−2
Use approved food contact container, no shopping bags or metal cans.
DAL-3*35 Hair Restraints effective−2
Cover hair while preparing food.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Back door was open.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Wet towels left out on tables and towel stored under cutting board.
DAL-7*38 Thawing. under running water criteria−2
Thawing process must be under running cold water, raw frozen chicken.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Ice scoop needs to be stored in dry clean place.
DAL-9*42 Dirty nonfood contact surfaces−2
Clean freezers ice build up and WIC. Personal items need to be separate from the kitchen.
DAL-10*45 Unnecessary articles prohibited−2
Unnecessary items.

Base deductions−26 pts

Jan 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provie written procedures for egg roles

Basic (3)

−6 pts

DAL-2*22 Washing hands only at a designated hand sink−2
observed employee washed hands in prep sink
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean prep tables
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food

Base deductions−11 pts

Jul 21

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
Chicken held on cold holding table at 60'f
DAL-5*14 Gloves single use−5
Gloves must before changing task

Basic (3)

−6 pts

DAL-1*35 Hair Restraints effective−2
No hair constraint
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Back door must stay closed
DAL-3*36 Cloths in-use for wiping between uses stored−2
Store unused wiping cloths in sanitizer bucket.

Base deductions−16 pts

Jan 21

Routine InspectionScore: 86

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-4*18 Use toxics according to additional condition−5
chlorine more than 200 ppm
DAL-6*15 Bare hands contact with ready-to-eat foods−5
observed employee touch rte food with bare hands-cooked chicken
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and raw beef stored above bamboo and corn in reach in cooler

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-2*46 Covered waste receptacle for women's restroom−2
provide in restroom
DAL-3*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food not bowl

Base deductions−25 pts

Jul 20

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
eggs stored above drinks
DAL-4*10 Clean Sight and Touch−5
clean ice machine, shelves in walk in cooler

Basic (2)

−4 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor

Base deductions−14 pts

Jan 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw beef stored above vegetables, raw eggs stored above drinks
DAL-5*18 Toxic items labeling-non original container−5
provide label for sanitizer bucket

Basic (3)

−6 pts

DAL-2*47 Handwashing signage−2
provide hand washing sign
DAL-3*27 Cooling method, criteria - rapid cooling equipment−2
DAL-4*46 Covered waste receptacle for women's restroom−2
provide in restroom

Base deductions−16 pts

Jul 19

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*38 Thawing. under running water criteria−2
DAL-4*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable−2

Base deductions−11 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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