What is Little Katana's health inspection score?

Little Katana has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Katana last inspected?

Little Katana was last inspected on September 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Katana have?

Little Katana has 89 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Katana safe to eat at?

Little Katana has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Little Katana serve?

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

Official Health Record

Little Katana

Name: Little Katana
Address: 4525 COLE AVE #160, Dallas, 75205
Rating: 37

4525 COLE AVE #160, Dallas

Data may be outdated — inspected 9/30/2023

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0Poor

American•Highland Park

Ranked #53 of 65 in Highland ParkBetter than 17% of american restaurants

Stable

8 inspections

Last: Sep 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.1

Avg Violations

31 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

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+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

4525 COLE AVE #160, Dallas, TX 75205

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

5 basic

Feb

Aug 2019

1 inspections

3 intermediate

9 basic

Feb 2020

1 inspections

4 intermediate

11 basic

Feb

Mar 2020

1 inspections

3 intermediate

8 basic

Jan 2022

1 inspections

3 intermediate

12 basic

Jan

Sep 2022

1 inspections

7 intermediate

5 basic

Jan 2023

1 inspections

1 intermediate

6 basic

Jan

Sep 2023

1 inspections

1 intermediate

10 basic

Inspection History

8 records on file

7 Routine1 Follow-up

Sep 23

Routine InspectionLatestScore: 85

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-6*19 One Inch Air Gap−5
provide one inch air gap

Basic (10)

−20 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
containers observed in side of hand sink
DAL-2*24 Food Labeling- with common name of the food−2
relabel all food squeeze bottles
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
food staff observed drinking at food prep table
DAL-4*41 Food storage containers, identified with common name of food.−2
tempura
DAL-5*47 Other Violations−2
secure co2 tank
DAL-7*39 Store equipment & utensils - avoid contamination−2
DAL-8*42 Dirty nonfood contact surfaces−2
remove all encrusted grease build up
DAL-9*36 Cloths in-use for wiping between uses stored−2
properly store wet towels
DAL-10*45 Premises shall be maintained in good repair−2
caulk holes at mop sink area clean and organize all storage area
DAL-11*34 Pest control-routine inspections for−2
flies seen at bar area

Base deductions−25 pts

Jan 23

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
Observed cell phones stored on wine glass drying mat.

Basic (6)

−12 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer buckets stored on the floor.
DAL-2*37 Food, utensils & equip under open stairwell−2
Observed equipment stored under open stairwell.
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on the floor.
DAL-4*42 Dirty nonfood contact surfaces−2
Observed dirty RIC's, on the outside and bottom shelves.
DAL-5*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-7*47 Handwashing signage−2
All handwash sinks need handwash signage.

Base deductions−17 pts

Sep 22

Routine InspectionScore: 72

7 Med5 Basic

12 total

55/100inspection score

−45 pts

Intermediate (7)

−35 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-4*10 Clean Sight and Touch−5
Provide cleaning for the ice machine
DAL-5*19 Water & Plumbing in good repair- per code−5
Fix the pipes under the hand sink next to washing machine
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw shrimp above tomato
DAL-8*20 Grease Trap Tickets−5
Provide grease trap ticket for every 3 months
DAL-11*15 Bare hands contact with ready-to-eat foods−5
Observed employee bare hand contact with tuna
DAL-12*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow to wrap the lettuce , shrimp

Basic (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
Keep towel in the sanitizer bucket between use
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed equipments in the hand sink
DAL-7*34 Outer openings:closing holes, gaps−2
Observed front doors are open
DAL-9*42 Nonfood-contact surfaces material−2
No towel allow under cutting board
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in coolers

Base deductions−45 pts

Jan 22

Routine InspectionScore: 70

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT / STORAGE FOR PH OF RICE
DAL-5*14 When to wash hands before donning new gloves−5
LACK OF PROPER HAND WASHING DURING PREP
DAL-7*10 Clean Sight and Touch−5
BUCKETS 200+

Basic (12)

−24 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD / DRINKS IN PREP AREA & STORED ON PREP COUNTER
DAL-3*25 Maintain CCP Documentation Records−2
FAILURE TO PROVIDE DOCUMENTATION OF THE PH FOR SUSHI RICE
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT hEALTH INSPECTION REPORT IS AVAILABLE UPON REQUEST"
DAL-6*39 Cutting surfaces.−2
RESURFACE CUTTING BOARDS
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS, DRAINS, WALLS
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS
DAL-10*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
EXPIRED DATE MARKING ON PREPARED FOODS
DAL-12*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-13*21 RFSM - Not On Site−2
NO RFSM ONSITE
DAL-14*45 Premises shall be maintained in good repair−2
RESEAL AROUND HAND SINK
DAL-15*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES

Base deductions−39 pts

Mar 20

Follow-up InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SALMON 46.0, C .MEAT 51.0, R. EGGS 53.9, R. FISH 46.9F, R. SHRIMP 48.8, R. POTATOES 65.5
DAL-2*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS & IMPROPERLY USE OF GLOVES
DAL-8*18 Toxic items labeling-non original container−5
LABEL ALL TOXICS ITEMS (SOAP BOTTLE)

Basic (8)

−16 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED FOR STORAGE OF EQUIPMENT
DAL-4*25 HACCP-Categorization of the types of TCS foods−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-6*35 Hair Restraints effective−2
PROPERLY RESTRAIN FOR KITCHEN STAFF
DAL-7*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-9*39 Keep utensils handles upright or protected−2
PROVIDE SCOOP WITH HANDLE
DAL-10*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DISCONTINUE USING PAPER TOWELS & WIPING CLOTHES IN FISH & RICE
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
EXPIRED PREPARED FOOD 2/28/20 & 3/2/2020

Base deductions−31 pts

Feb 20

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
R EGGS BATTER 51.1
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT R. CHICKEN STORED WITH RTE FOOD ( SPINACH)
DAL-4*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-13*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP

Basic (11)

−22 pts

DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
WIPING CLOTHES & TOWELS IMPROPER STORED IN FOOD
DAL-5*39 Keep utensils handles upright or protected−2
PROVIDE HANDLE WITH SCOOP
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE WIPING CLOTHES AND NAPKINS FROM UNDER FOOD AND EQUIPMENT
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
S. BUCKETS IMPROPERLY STORED ON FLOOR AND UNDER HAND SINK
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS & CLEAN STEEL WALL BY GRILL
DAL-9*34 Devices to stun/electrocute flying insects−2
REMOVE BUG DEVICE STORED ABOVE FOOD
DAL-10*45 Lockers to be used to store personal items−2
PROVIDER LOCKERS FOR EMPLOYEES
DAL-11*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS
DAL-12*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSIL STORED IN HAND SINK
DAL-14*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLE
DAL-15*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

Base deductions−42 pts

Aug 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Selling homemade chocolate cake to the public. Manager confirmed.
DAL-2*10 Clean Sight and Touch−5
Clean interior of ice machine.
DAL-12*18 Toxic items storage adjacent to food/utensils−5
Store chemicals away from food (observed can of butane).

Basic (9)

−18 pts

DAL-3*30 Food Establishment Permit−2
Obtain a copy of the food permit.
DAL-4*31 Handwashing lavatory - accessible−2
Items in the hand sink.
DAL-5*34 Pest Control−2
Observed fruit flies.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Designate an area for employee food and beverages.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store all food 6 in off the ground.
DAL-8*36 Cloths in-use for wiping food spills used for no other purpose−2
Cloths are not to be used for catching moisture from lettuce.
DAL-9*39 Keep utensils handles upright or protected−2
Use correct scoop with a handle and no bowls.
DAL-10*42 Dirty nonfood contact surfaces−2
Clean interior of coolers.
DAL-11*47 Operate with a lapsed permit−2
Notification of health report signage indicating current report available.

Base deductions−33 pts

Feb 19

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-4*45 Employees to use dressing rooms if they change clo−2
DAL-5*42 Nonfood-contact surfaces material−2
Refrigerator gaskets in need of repair/replacement
DAL-6*47 Health permit posted−2

Base deductions−15 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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