What is Panda Chinese Food's health inspection score?

Panda Chinese Food has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Panda Chinese Food last inspected?

Panda Chinese Food was last inspected on June 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panda Chinese Food have?

Panda Chinese Food has 65 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panda Chinese Food safe to eat at?

Panda Chinese Food has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Panda Chinese Food serve?

Panda Chinese Food serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Panda Chinese Food

Name: Panda Chinese Food
Address: 2576 WALNUT HILL LN, Dallas, 75229
Rating: 44

2576 WALNUT HILL LN, Dallas

Data may be outdated — inspected 6/9/2023

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0Poor

Chinese•North Dallas

Ranked #446 of 566 in North DallasBetter than 57% of chinese restaurants

Stable

10 inspections

Last: Jun 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

35 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

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

2576 WALNUT HILL LN, Dallas, TX 75229

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

3 basic

Nov

May 2019

1 inspections

3 intermediate

3 basic

Dec 2019

1 inspections

1 intermediate

5 basic

Dec

Apr 2020

1 inspections

3 intermediate

7 basic

Oct 2020

1 inspections

3 intermediate

3 basic

Oct

Apr 2021

1 inspections

1 intermediate

6 basic

Oct 2021

1 inspections

2 intermediate

4 basic

Oct

Apr 2022

1 inspections

3 intermediate

3 basic

Nov 2022

1 inspections

3 intermediate

4 basic

Nov

Jun 2023

1 inspections

3 intermediate

2 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
RICE 47'F, CHICKEN NUGGETS 48'F
DAL-3*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER (CL) AT 100 PPM IN BUCKET. TESTED AT 200 PPM
DAL-5*10 Clean Sight and Touch−5
CLEAN FOOD TRAYS.

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR WORN GASKET FROM COOLERS.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ,EXTERIOR OF RICE COOKER, WOK, GRILL AND DEEP FRYERS AREA. CLEAN VENT HOOD.

Base deductions−19 pts

Nov 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-3*10 Clean Sight and Touch−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*24 Food Labeling- with common name of the food−2

Base deductions−23 pts

Apr 22

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*10 Clean Sight and Touch−5
DAL-6*18 Medicines labeled and stored properly−5

Basic (3)

−6 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−21 pts

Oct 21

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*18 Use toxic according to manufacturer direction−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-1*45 Unnecessary articles prohibited−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*32 Approved Food Contact Equip.−2

Base deductions−18 pts

Apr 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*18 Use toxic according to manufacturer direction−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*45 Lockers to be used to store personal items−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-7*32 Approved Food Contact Equip.−2

Base deductions−17 pts

Oct 20

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*14 Hands wash procedures-without soap−5
EMPLOYEE WAS WASHING HANDS WITH SOAP FOR 10 SECONDS . MAKE SURE EVERYONE WASHES HANDS FOR 20 SECONDS.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-5*10 Clean Sight and Touch−5
COOLERS

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*35 Hair Restraints effective−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
HANDLES OF COOLERS, RICE COOKERS, FAUCETS' HANDLES, SHELVES BELOW PREP. TABLES, RESTROOM DOORS

Base deductions−21 pts

Apr 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands−5
BETWEEN TASK OR USE PHONE
DAL-3*10 Clean Sight and Touch−5
REACH IN COOLERS INTERIOR, CUTTING BOARD
DAL-6*02 Cold Hold (41øF/45øF or below)−5
RICE 46'F, NOODLE 44'F

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*45 Premises shall be maintained in good repair−2
HOT WATER FAUCET OF HAND SINK
DAL-8*31 Handwashing lavatory - accessible−2
DO NOT KEEP ANY ITEM IN OR IN FRONT OF HAND SINK
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN SHELVES, EXTERIOR AND HANDLES OF RICE COOKER / FREEZER/ COOLERS , FAUCETS OF SINKS,
DAL-10*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−29 pts

Dec 19

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw chicken stored over cooked chicken.

Basic (5)

−10 pts

DAL-2*34 Pest control-routine inspections for−2
Observed dead roaches.
DAL-3*41 Food storage containers, identified with common name of food.−2
Need to label containers where food is not easily identifiable.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean walls, floor, and shelves.
DAL-5*45 Unnecessary articles prohibited−2
Need to remove all unnecessary articles.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Need sign about the inspection report.

Base deductions−15 pts

May 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over soy sauce
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Cracked raw shell eggs held at 63.5 degrees
DAL-5*14 When to wash hands before donning new gloves−5

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - accessible−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Lower shelves
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Home style refrigerator

Base deductions−21 pts

Nov 18

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*18 Toxic items used according to law−5
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over soy sauce
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 48.7 degrees

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-4*32 Approved Food Contact Equip.−2
Home style refrigerators

Base deductions−21 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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