What is Peking Kitchen's health inspection score?

Peking Kitchen has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peking Kitchen last inspected?

Peking Kitchen was last inspected on January 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peking Kitchen have?

Peking Kitchen has 96 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peking Kitchen safe to eat at?

Peking Kitchen has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Peking Kitchen

Name: Peking Kitchen
Address: 1710 NORMAN DR, Dallas, 75211
Rating: 50

1710 NORMAN DR, Dallas

Data may be outdated — inspected 1/4/2024

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0Fair

West Dallas

Ranked #261 of 356 in West Dallas

Improving

10 inspections

Last: Jan 4, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 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

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1710 NORMAN DR, Dallas, TX 75211

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

5 basic

Nov

May 2019

1 inspections

4 intermediate

5 basic

Nov 2019

1 inspections

2 intermediate

11 basic

Nov

Jul 2020

1 inspections

2 intermediate

9 basic

Feb 2021

1 inspections

3 intermediate

9 basic

Feb

Dec 2021

1 inspections

1 intermediate

11 basic

Jun 2022

1 inspections

3 intermediate

4 basic

Jun

Dec 2022

1 inspections

1 intermediate

7 basic

Jun 2023

1 inspections

3 intermediate

8 basic

Jun

Jan 2024

1 inspections

5 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Damaged Equipment−2
replace damaged food containers
DAL-2*39 Store equipment & utensils in a clean, dry place−2
store utensils on clean surfaces.
DAL-3*42 Dirty nonfood contact surfaces−2
clean surfaces of equipment, clean floors, heavy grime on perimeter
DAL-4*43 Clean vent syst:Intake/exhaust air ducts−2
clean vents
DAL-5*45 Premises shall be maintained in good repair−2
repair damaged floor tiles

Base deductions−10 pts

Jun 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN COOLER.
DAL-7*19 Water & Plumbing in good repair- per code−5
ESTABLISHMENT NOT USING P TRAP AT HAND SINKS, FOLLOW PLUMBING CODE. CAUSING SMELL WHEN USING HAND SINK.
DAL-8*10 Clean Sight and Touch−5
BLACK RESIDUE OBSERVED IN ICE MACHINE, CLEAN AND SANITIZE. GRIME BUILD UP ON LID/PERIMETER OF PREP REACH IN COOLER.

Basic (8)

−16 pts

DAL-1*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
POST SIGN.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
OBSERVED HEAVY GRIME ON FLOORS. CLEAN.
DAL-4*39 Cooking equipment free of encrusted grease−2
OBSERVED HEAVY GREASE BUILD UP ON COOKING EQUIPMENT, CLEAN.
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED DAMAGED CONTAINERS, REPLACE.
DAL-6*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
FAUCET WAS TURNED OFF. KEEP WATER ON, BOTH HOT AND COLD.
DAL-9*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED HEAVY FOOD GRIME ON FLOORS. REMOVE HARBORING CONDITIONS.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
DUST BUILD UP ON VENTS, CLEAN.
DAL-11*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
OBSERVED DUST BUILD UP NO SMALL FANS OF REACH IN COOLERS. FOOD NOT COVERED. CLEAN FANS.

Base deductions−31 pts

Dec 22

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above produce in RIC, arrange properly to prevent cross contamination

Basic (7)

−14 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
date mark prepared foods in ric.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
remove heavy food debris and cover holes on walls.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
heavy grease build up on equipment, clean utensils store on soiled shelves
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
HEAVY GRIME BUILD UP ON FLOORS, grime on walls, grime inside of equipment, clean.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up on intake vents, clean.
DAL-7*44 Soiled receptacles and waste handling units cleaned−2
heavy soil/liquid build up outside of dumpster, clean.
DAL-8*45 Premises shall be maintained in good repair−2
repair holes on walls, cover.

Base deductions−19 pts

Jun 22

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
PEPPER CHICKEN AT BUFFET LINE OBSERVE AT 110F. RFSM RAISED TEMPERATURE OF STEAMER.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
CHLORINE SANITIZER OBSERVED AT 200+PPM. MUST BE BETWEEN 50-100PPM.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW PORK STORED ABOVE SAUCE IN REACH IN COOLER. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

Basic (4)

−8 pts

DAL-2*42 Dirty nonfood contact surfaces−2
OBSERVED GREASE AND GRIME BUILD UP ON EQUIPMENT, ON FANS USED TO COOL CUSTOMERS, ON WIRE STORAGE SHELVES.
DAL-5*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSILS IN HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.
DAL-6*45 Premises shall be maintained in good repair−2
OBSERVED HOLE ON WALLS, REPAIR.
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED HOLES ON WALLS, FOOD ON FLOOR, GREASE BUILD UP, PUDDLE OF WATER ON GRILL/WOK. REMOVE HARBORING CONDITIONS.

Base deductions−23 pts

Dec 21

Routine InspectionScore: 83

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw food stored above produce in reach in cooler, arrange properly to prevent cross contamination

Basic (11)

−22 pts

DAL-1*45 Premises shall be maintained in good repair−2
observed holes on wall located next to ware wash machine, clean.
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
observed food on floor throughout kitchen, and holes on walls. remove harboring condition.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
foods in reach in cooler left uncovered, cover food to prevent contamination.
DAL-5*42 Dirty nonfood contact surfaces−2
heavy grime build up on surfaces of all equipment and inside of reach in coolers, clean.
DAL-6*43 Ventilation hood-prevent grease dripping−2
grease build up on vent hood, clean.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
dust build up on intake vents located in dinning area, clean.
DAL-8*39 Store equipment & utensils - avoid contamination−2
observed knife stored on gap between prep ric and work table. store on clean surface.
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed utensil stored in hand sink, HAND SINK IS FOR WASHING HAND ONLY.
DAL-10*22 Accredited food handler certificate - 60 days−2
One person working in kitchen did not have Texas Food Handler card, employees in kitchen must have food handler card available.
DAL-11*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
prepared foods in reach in cooler not date marked.
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed opened water bottle, in kitchen, store above working food contact area.

Base deductions−27 pts

Feb 21

Routine InspectionScore: 81

3 Med9 Basic

12 total

67/100inspection score

−33 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 beef and raw chicken stored above chile peppers/produce. arrange food properly to prevent potential contamination.
DAL-2*10 Clean Sight and Touch−5
food contact surface were observed soiled. clean and sanitize. heavy grime build up on white food containers, clean and sanitize.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
observed food in tray out at room temperature while establishment was not busy/ no orders. keep food in commercial equipment that is able to maintain cold hold temperatures.

Basic (9)

−18 pts

DAL-3*42 Dirty nonfood contact surfaces−2
dust build up on wires and on equipment, clean.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
heavy grime build up underneath equipment. clean floors.
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
dust observed on intake vents, clean.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
observed heavy food grime build up underneath equipment(refrigerators, shelves, tables), clean and remove harboring conditions.
DAL-8*41 Food storage containers, identified with common name of food.−2
observed multiple food containers and food removed from original containers, not labeled. label.
DAL-9*32 Equipment & Utensils resistant pit,chip, crazing−2
observed heavily damaged containers used to hold equipment and food products, dispose of containers. replace.
DAL-10*39 Cooking equipment free of encrusted grease−2
observed grease build on pit stove. clean
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
observed containers of food left uncovered.
DAL-12*44 Soiled receptacles and waste handling units cleaned−2
oil waste containers heavily soiled, clean and label.

Base deductions−33 pts

Jul 20

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*03 Food products not maintained at 135øF or above−5
beef at 123.F, chicken at 125.6F, stored outside and not on/in hot hold equipment. RFSM has hot cooked food stored next to grill and reheats again.
DAL-11*10 Clean Sight and Touch−5
utensils stored in heavily soiled food contact surfaces, clean and sanitize.

Basic (9)

−18 pts

DAL-1*34 Controlling pests. Eliminating harborage conditions−2
heavy food grime on floor, base board falling off from walls, opened gaps on back door. REMOVE ALL HARBORING CONDITIONS.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
HEAVY GRIME ON WALLS, ON FLOOR, IN BETWEEN EQUIPMENT, UNDERNEATH EQUIPMENT, CLEAN.
DAL-3*32 Damaged Equipment−2
white food storage bins are heavily damaged, replace. Bottom of two reach in coolers are missing bottom guards, repair.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
fried noodles store in back room where left uncovered. hot food covered with cardboard. COVERED UNCOVERED FOODS TO PREVENT POTENTIAL CONTAMINATION.
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
heavy dust on vents.
DAL-7*39 Equipment in good repair and proper adjustment.−2
observed damaged storage containers and damaged reach in coolers, REPAIR OR REPLACE.
DAL-8*45 Premises shall be maintained in good repair−2
walls base falling from walls, damaged floor tiles. repair.
DAL-9*41 Food storage containers, identified with common name of food.−2
small food containers with white substances not clearly labeled. LABEL.
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
containers of raw seasoned chicken in non original packaging stored reach in cooler not date marked. DATE MARK FOODS.

Base deductions−28 pts

Nov 19

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
eggroll at 113.4F, wings at 117.3F, jalopeno chicken at 125.5F. 1st warning.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw chicken above produce, arrange food properly. 1st warning

Basic (11)

−22 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not onsite during the beginning of inspection.
DAL-4*45 Floor& wall junctures- coved & sealed−2
falling cove base found in establishment.
DAL-5*34 Controlling pests. Eliminating harborage conditions−2
food underneath equipment, dead pest found around perimeter of floor, clean
DAL-6*26 Allergen Labeling−2
Using shellfish and fish. Menu items may contain or come into contact with fish or shellfish.
DAL-7*31 Individual, disposable towels−2
no paper towels at hand sink, provide paper towels.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
opened water bottles above working food contact surfaces.
DAL-9*36 Cloths in-use for wiping between uses stored−2
wet cloths on surfaces, place wet cloth back in sanitizer bucket when not in use.
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
dust on exhaust vents clean to prevent potential contamination
DAL-11*39 Cooking equipment free of encrusted grease−2
pipes covered with grease, clean.
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
grime on floor. clean
DAL-13*47 Conditions of Permit-in use of food equipment−2
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−32 pts

May 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
water leak at front range kitchen faucet area must be replace or repair faucet to proper condition
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
dirty food prep surfaces -tables and equipment - with blood and food debris clean food prep surfaces areas to avoid cross contamination all cooler units dirty inside and outside with food debris and spills must be clean and sanitize to avoid cross contamination
DAL-5*03 Food products not maintained at 135øF or above−5
chicken 108 F vegetables 113 F rice 112 F
DAL-7*10 Cleaning between Raw & Ready to Eat ( RTE )−5
dirty food prep surfaces -tables and equipment - with blood and food debris form meat and chicken preparation clean food prep surfaces areas to avoid cross contamination prep tables at back area dirty with food debris and blood spills must be clean when contamination is observed during operational hours

Basic (5)

−10 pts

DAL-2*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-3*32 Damaged Equipment−2
cracks on range equipment at kitchen area must be replace or repair to proper condition - hazard health control-
DAL-6*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)−2
missing individual towels on hand sink must be have towels on all hand sinks
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
chemical sanitizer containers at floor level sanitizer bucket must be 6 inches out the floor level
DAL-9*39 Equipment in good repair and proper adjustment.−2
gaskets broken on cooler units back area must be repair all gaskets on all areas to maintain proper food temperatures

Base deductions−30 pts

Nov 18

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
rice 112 F , lo main 112 F all food must be maintain at minimum hold temperature of 135 F or above
DAL-4*01 Cooling -- within 2 hours, 135-70øF−5
improper cooling of cooked chicken strips container must be use ice bath or cooler units to obtain proper cold temperature 40 F
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and soils accumulation must be clean when contamination occurs during operational hours

Basic (5)

−10 pts

DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
food containers cover lids dirty with food debris and soil residues must be clean to avoid food contamination
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ceiling at service area dirty with dust accumulations and solis residues must be clean to avoid food contamination
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
thank you plastic bags, cardboard boxes and recycle non approved containers as food containers must be use commercial approved containers as food containers to avoid chemical contamination
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
cookies bags at floor level must be 6 inches out of floor level to avoid contamination

Base deductions−25 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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