What is Pakpao's health inspection score?

Pakpao has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pakpao last inspected?

Pakpao was last inspected on May 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pakpao have?

Pakpao has 103 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pakpao safe to eat at?

Pakpao has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pakpao serve?

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

Official Health Record

Pakpao

Name: Pakpao
Address: 1628 OAK LAWN AVE, Dallas, 75207
Rating: 39

1628 OAK LAWN AVE, Dallas

Data may be outdated — inspected 5/4/2023

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0Poor

American•Design District

Ranked #356 of 418 in Design DistrictBetter than 17% of american restaurants

Improving

10 inspections

Last: May 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

1628 OAK LAWN AVE, Dallas, TX 75207

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Violation Timeline

Nov 2019

1 inspections

4 intermediate

10 basic

Nov

May 2020

1 inspections

3 intermediate

4 basic

Nov 2020

1 inspections

5 intermediate

3 basic

Nov

May 2021

2 inspections

7 intermediate

16 basic

Nov 2021

1 inspections

3 intermediate

7 basic

Nov

May 2022

1 inspections

5 intermediate

7 basic

Jun 2022

1 inspections

3 intermediate

6 basic

Jun

Mar 2023

1 inspections

3 intermediate

12 basic

May 2023

1 inspections

2 intermediate

3 basic

May

Inspection History

10 records on file

2 Follow-up8 Routine

May 23

Follow-up InspectionLatestScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Improper cold holding: shrimp 51, tofu 46, noodle 46, chicken 61, and RIC 52.
DAL-2*18 Toxic items labeling-non original container−5
Label all chemical spray bottles.

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM for any one in charge.
DAL-4*34 Pest Control−2
Flies observed.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food.

Base deductions−16 pts

Mar 23

Routine InspectionScore: 75

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*19 One Inch Air Gap−5
Need 1 inch air gap.
DAL-7*18 Toxic items labeling-non original container−5
Label all chemical bottles.
DAL-10*10 Clean Sight and Touch−5
Dirty can opener blade.

Basic (12)

−24 pts

DAL-2*29 Food thermometers provided and accessible−2
Need thermometer in RIC.
DAL-3*31 No soap at handsink−2
No soap at either hand sink in the kitchen.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust on ceiling above prep area, RIF.
DAL-6*47 Handwashing signage−2
Need hand washing sign at every hand sink.
DAL-8*21 RFSM - Not On Site−2
No RFSM registered with the City of Dallas provided on site.
DAL-9*22 Accredited food handler certificate - 60 days−2
No food handlers provided for all employees on site.
DAL-11*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must be in left in sanitizer bucket between uses.
DAL-12*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Do not store food below soap dispenser.
DAL-13*39 Store equipment & utensils in a clean, dry place−2
Cannot store clean knives between counter and dirty wall.
DAL-14*40 Single use articel wrapped or dispensed−2
Need dispenser for single serve straws or individually wrapped.
DAL-15*35 Jewelry Prohibition−2
Cannot wear jewelry on hands.

Base deductions−39 pts

Jun 22

Follow-up InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cucumber: 55'f
DAL-6*18 Prevent contamination from pesticides−5
Observed flies catcher above prep table
DAL-7*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat store next to bread, tortillas

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the dumpling
DAL-5*35 Hair Restraints effective−2
All employees who working in the kitchen have to have hat/hairnet
DAL-8*32 Can openers-cleanability−2
Provide cleaning for the can opener
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor in wic

Base deductions−27 pts

May 22

Routine InspectionScore: 74

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-7*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer bucket store next to thai's sauces
DAL-8*14 Hands wash procedures-without soap−5
DAL-10*14 When to wash hands before donning new gloves−5
DAL-11*02 Cold Hold (41øF/45øF or below)−5
tofu 58'f, chicken 48'f
DAL-12*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp, raw meat store together with the milk, tofu, spices raw shrimp and cooked shrimp store together

Basic (7)

−14 pts

DAL-1*35 Hair Restraints effective−2
All employees who working with food must have hat or hair net
DAL-2*21 RFSM - Not On Site−2
Register RFSM with city of Dallas
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date markings for the dumpling fillings, chickens containers, chicken trays
DAL-4*32 Can openers-cleanability−2
Provide cleaning for the can opener holder
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-9*31 Individual, disposable towels−2

Base deductions−39 pts

Nov 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, seafood, and produce, milk store together
DAL-4*06 Discard TCS if date marked exceeds temp & time−5
beef 10-15
DAL-10*02 Cold Hold (41øF/45øF or below)−5
dumpling 55"f

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Register RFSM with city of Dallas
DAL-3*43 Light bulbs, light shields provided−2
Replace the light under the vent hood
DAL-5*45Floor, wall, ceiling - Exposed material−2
Replace the damaged tile on the ceiling
DAL-6*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board, equipment, containers....
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the beef container and cheese
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for the big chicken tray in the wic

Base deductions−29 pts

May 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
provide cleaning for the food containers
DAL-7*06 Discard TCS if date marked exceeds temp & time−5
Pork 03/26/21

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Individual, disposable towels−2
DAL-4*45 Lockers to be used to store personal items−2
provide area for employee's personal items
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep all food containers above floor 6 in (wic)
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee's drinks in the food cooler
DAL-8*47 Handler-Certificate Not on site−2
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

May 21

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw egg: 51'f, lemon 49'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above lettuce raw chicken and raw meat store together
DAL-3*10 Q.A. PPM - follow manufacturer's direction−5
0 ppm quat
DAL-4*14 Gloves single use−5
observed employee multi tasks with 1 gloves
DAL-14*20 Grease Trap Tickets−5

Basic (9)

−18 pts

DAL-5*47 Handler-Certificate Not on site−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in the coolers
DAL-8*29 Food thermometers provided and accessible−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed food container in the hand sink
DAL-10*34 Pest Control−2
observed fruit fly in the prep area
DAL-11*45 Lockers to be used to store personal items−2
provide area for employee's items
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for ice bucket
DAL-13*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−43 pts

Nov 20

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
observed towel put on top of tortilla bowl put directly on food without cover or something to prevent cross contamination
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs and produce store together
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket : 0 ppm chlorine
DAL-5*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food

Basic (3)

−6 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Handler-Certificate Not on site−2
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−31 pts

May 20

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
steak 5/20/20
DAL-6*14 When to wash hands before donning new gloves−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken on top o egg noodle

Basic (4)

−8 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*32 Damaged Equipment−2
broken lid of ric
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for egg noddle containers

Base deductions−23 pts

Nov 19

Routine InspectionScore: 72

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
CUCUMBER: 59'F, DUMPLING 62'F ISSUE A CIATATION
DAL-2*15 Bare hands contact with ready-to-eat foods−5
PADTHAI-PEANUT ISSUED CIATIATION
DAL-3*14 Hands wash procedures-without soap−5
WASHING HAND WITHOUT SOAP AND DRY HAND WITH TOWEL
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN AND RAW MEAT STORE TOGETHER

Basic (10)

−20 pts

DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
2 COOLERS IS OUT OF TEMP 62'F
DAL-6*21 RFSM - Not On Site−2
WILL ISSUE THE CITATION IF REPEAT VIOLATION
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*29 Food thermometers provided and accessible−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
PROVIDE DATE MARKING FOR ALL FOOD CONTAINERS IN WIC
DAL-10*31 Individual, disposable towels−2
WILL ISSUE CITATION IF REPEAT VIOLATION
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-12*34 Pest Control−2
OBSERVED FLIES IN PREP AREA
DAL-13*45 Lockers to be used to store personal items−2
OBSERVED A PHONE IN FOOD CONTAINER
DAL-14*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2

Base deductions−40 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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