What is Lemongrass Thai Eatery's health inspection score?

Lemongrass Thai Eatery has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lemongrass Thai Eatery last inspected?

Lemongrass Thai Eatery was last inspected on January 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lemongrass Thai Eatery have?

Lemongrass Thai Eatery has 47 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lemongrass Thai Eatery safe to eat at?

Lemongrass Thai Eatery has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lemongrass Thai Eatery

Name: Lemongrass Thai Eatery
Address: 12835 PRESTON RD #310, Dallas, 75230
Rating: 60

12835 PRESTON RD #310, Dallas

Data may be outdated — inspected 1/4/2024

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0Fair

North Dallas

Ranked #264 of 566 in North Dallas

Stable

9 inspections

Last: Jan 4, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

28 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 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

-1 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

12835 PRESTON RD #310, Dallas, TX 75230

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

2 basic

Jun

Jan 2020

1 inspections

2 intermediate

5 basic

Jul 2020

1 inspections

4 intermediate

4 basic

Jul

Jan 2021

1 inspections

2 intermediate

5 basic

Jul 2021

1 inspections

2 intermediate

3 basic

Jul

Jan 2022

1 inspections

3 intermediate

2 basic

Aug 2022

1 inspections

2 intermediate

Aug

Jun 2023

1 inspections

4 basic

Jan 2024

1 inspections

6 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*39 Keep utensils handles upright or protected−2
Use scooper with a handle (cannot use a plastic bowl) (sugar)
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lids for food containers in reach in cooler and reach in freezer
DAL-3*31 Handwashing lavatory - used for other purpose−2
use hand washing sink for hand washing only
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food items in the RIC (reach in cooler) after 24 hours
DAL-5*38 Thawing. under running water criteria−2
provide running water when thawing (shrimp thawing in still water)
DAL-6*42 Nonfood-contact surfaces material−2
clean exterior of RIC (reach in cooler) equipment

Base deductions−12 pts

Jun 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
mantain cold holding at 41 degrees F or below keep cases close when not in use
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the ground (raw chicken on the floor in the kitchen)
DAL-3*42 Dirty nonfood contact surfaces−2
clean back wall and vent hood
DAL-4*22 Accredited food handler certificate - 60 days−2
provide food handlers for employees

Base deductions−8 pts

Aug 22

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain chlorine concentration at dish machine at 50PPM

Base deductions−10 pts

Jan 22

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer conc. at dish machine is weak
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Chicken stored on the floor

Base deductions−19 pts

Jul 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label flour container
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−16 pts

Jan 21

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw Chicken stored over raw beef in freezer
DAL-4*02 Cold Hold (41øF/45øF or below)−5

Basic (5)

−10 pts

DAL-1*29 Cold/hot hold unit thermometer easily viewable−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
Utensils stored in hand sink
DAL-7*21 RFSM - Not On Site−2

Base deductions−20 pts

Jul 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain chlorine sanitizer conc. at 50PPM
DAL-2*03 Food products not maintained at 135øF or above−5
DAL-4*18 Toxic items labeling-non original container−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-3*39 Equipment in good repair and proper adjustment.−2
Repair damaged panel of dish machine
DAL-5*21 RFSM - Not On Site−2
DAL-6*31 Handwashing lavatory - accessible−2
Do not block hand sink with chair
DAL-7*43 Light - 50 foot : Food and utensils area−2
replace dead bulb

Base deductions−28 pts

Jan 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-7*18 Toxic items labeling-non original container−5
Label degreaser container

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee water bottle on cutting board
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−20 pts

Jun 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items labeling-non original container−5

Basic (2)

−4 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
observed the cook use a spoon to taste the food, while cooking, and then reuse it and dip it into a container of sauce.
DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was not cooling efficiently- measured at 47 degrees F

Base deductions−9 pts

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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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